Process for preparing bittern tender bean curd

A production method and technology of tender tofu, which is applied in the field of production of brine tender tofu, can solve the problems of rough texture and bitter taste of brine tofu, and achieve the effects of long shelf life, delicate taste and rich nutrition

Inactive Publication Date: 2008-08-27
SHANGHAI QINGMEI GREEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a production method of brine soft tofu for the shortcomings of the existing brine tofu, such as rough texture, bitter taste, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1: A kind of marinated soft tofu

[0020] The soybeans are made of high-quality non-transgenic soybeans, the water content is 10% to 12%, and the protein content is above 36%. Then use the following steps to prepare:

[0021] Soaking: Put the soybeans into the soaking tank and add water to wash and soak. The pH value of the soaking water should be well controlled, preferably slightly neutral, and can be adjusted by adding baking soda. Water should be changed frequently in summer. Any temperature value between 15°C and 35°C is acceptable, such as 15°C, 16°C, 17°C, 18°C, 19°C, 20°C, 21°C, 22°C, 23°C, 24°C, 25°C ℃, 26℃, 27℃, 28℃, 29℃, 30℃, 31℃, 32℃, 33℃, 34℃, 35℃. The soaking time is generally 4-6 hours in summer due to the high temperature, and 8-20 hours in winter. The soaking time is determined according to the soaking degree of soybeans. Judgment method: pinch the watercress with your hands, and the section is soaked without hard core. The inner surface ...

Embodiment 2

[0031] Example 2: A kind of marinated soft tofu

[0032] The soybeans are made of high-quality non-transgenic soybeans, the water content is 10% to 12%, and the protein content is above 36%. Then use the following steps to prepare:

[0033] Soaking: Put the soybeans into the soaking tank and add water to wash and soak. The pH value of the soaking water should be well controlled, preferably slightly neutral, and can be adjusted by adding baking soda. Water should be changed frequently in summer. Any temperature value between 15°C and 35°C is acceptable, such as 15°C, 16°C, 17°C, 18°C, 19°C, 20°C, 21°C, 22°C, 23°C, 24°C, 25°C ℃, 26℃, 27℃, 28℃, 29℃, 30℃, 31℃, 32℃, 33℃, 34℃, 35℃. The soaking time is generally 4-6 hours in summer due to the high temperature, and 8-20 hours in winter. The soaking time is determined according to the soaking degree of soybeans. Judgment method: pinch the watercress with your hands, and the section is soaked without hard core. The inner surface ...

Embodiment 3

[0043] Example 3: A kind of marinated soft tofu

[0044] The soybeans are made of high-quality non-transgenic soybeans, the water content is 10% to 12%, and the protein content is above 36%. Then use the following steps to prepare:

[0045] Soaking: Put the soybeans into the soaking tank and add water to wash and soak. The pH value of the soaking water should be well controlled, preferably slightly neutral, and can be adjusted by adding baking soda. Water should be changed frequently in summer. Any temperature value between 15°C and 35°C is acceptable, such as 15°C, 16°C, 17°C, 18°C, 19°C, 20°C, 21°C, 22°C, 23°C, 24°C, 25°C ℃, 26℃, 27℃, 28℃, 29℃, 30℃, 31℃, 32℃, 33℃, 34℃, 35℃. The soaking time is generally 4-6 hours in summer due to the high temperature, and 8-20 hours in winter. The soaking time is determined according to the soaking degree of soybeans. Judgment method: pinch the watercress with your hands, and the section is soaked without hard core. The inner surface ...

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PUM

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Abstract

The invention relates to the food technology field, in particular to a method for producing marinated soft tofu. The production method comprises the following steps of soaking soy beans, washing the soy beans, grinding the soy beans into thick liquid, cooking the thick liquid, separating soy bean milk from soy bean residues, cooling the soy bean milk, putting some brine in the soy bean milk to form uncongealed tofu, squeezing the uncongealed tofu to form soft tofu and then cutting and packing the soft tofu, sterilizing and cooling the soft tofu, and so on, wherein the brine is emulsified salt brine emulsion with concentration of 11 DEG-12 DEG, and the first cooling step is to quickly cool the separated soy bean milk to 3 DEG- 7 DEG. The marinated soft tofu produced through the invention solves the problem that marinated tofu can only be old tofu. The product is rich in nourishment, and tastes soft, delicious and smooth, thereby being suitable for the old and the young and being a top grade product on a dinner table. Furthermore, the soft tofu has a longer service life than that of common bean products, and can be preserved for seven days in the condition of 0-5DEG.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a production method of marinated soft tofu. Background technique [0002] Marinated tofu, commonly known as "old tofu" and "northern tofu", has a tough taste, is relatively hard, has a bean flavor, has little water content, is slightly yellowish in color, and has a rough texture. It is usually a bit bitter and has been neglected by some people. [0003] Nowadays, all kinds of new tofu are favored by consumers, such as lactone tofu, kapok tofu, silk tofu and so on. The new type of tofu abandons the brine and gypsum of the old generation, and uses gluconolactone as a coagulant instead, adding substances such as trehalose and vegetable gum to retain water. In this way, not only the yield is high, the texture is finer, but also the taste is more tender, and the bitterness is gone. However, the nutrition contained in these lactone tofu is greatly reduced. The analysis data shows that ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23C20/02A23L11/45
Inventor 沈建华赵振阳
Owner SHANGHAI QINGMEI GREEN FOOD
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