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Method for producing spiced dried bean curd of carrot

A production method and technology of carrots, which are applied in dairy products, food preparation, cheese substitutes, etc., can solve problems such as single color, low nutritional content, and impact on human health, and achieve the effect of delicate taste and good absorption

Inactive Publication Date: 2012-01-25
宁波大桥农庄有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the dried fragrances currently on the market are single in color and not rich in nutrients, and many of them use synthetic spices or synthetic pigments in their processing to improve the olfactory and visual effects of the products, which has adverse effects on human health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A method for making carrot spiced dried bean curd, comprising the following steps: a. Carrot juice extraction: select fresh carrots, clean them, slice them, blanch them, squeeze them out after cooling, then filter to remove vegetable juice residues, and use edible citric acid The aqueous solution adjusts the pH value of the vegetable juice to be between 6.0-6.5;

[0017] b. Soaking of soybeans: Soak the soybeans in water at 20°C until there is no hard feeling in the hand, generally soaking for 8-12 hours;

[0018] c. Refining and filtering: Add water to the soaked soybeans and grind them into fine soybean milk with a beater, then add water to filter, discard the bean dregs as feed, combine the filtrates to obtain raw soybean milk, the mass ratio of the water added during grinding to soybeans is 1.5:1, the mass ratio of the filtered water and soybeans added during filtration is 1:1;

[0019] d. Boiling: Pour the ground raw soymilk into a large wooden barrel and heat it ...

Embodiment 2

[0026] A method for making carrot spiced dried tofu, comprising the following steps: a. Squeezing of carrot juice: select fresh carrots, clean them, slice them, blanch them, cool them, and squeeze the juice, then filter to remove vegetable juice dregs, and use soda ash solution to adjust The pH value of vegetable juice is between 6.0-6.5;

[0027] b. Soaking of soybeans: Soak the soybeans in water at 18°C ​​until there is no hard feeling in the hands, generally 8-12 hours;

[0028] c. Refining and filtering: Add water to the soaked soybeans and grind them into fine soybean milk with a beater, then add water to filter, discard the bean dregs as feed, combine the filtrates to obtain raw soybean milk, the mass ratio of the water added during grinding to soybeans is 1.5:1, the mass ratio of the filtered water and soybeans added during filtration is 1:1;

[0029] d. Boiling: Pour the ground raw soymilk into a large wooden barrel and heat it with steam to boil the soymilk;

[0030...

Embodiment 3

[0036] A method for making carrot spiced dried bean curd, comprising the following steps: a. Carrot juice extraction: select fresh carrots, clean them, slice them, blanch them, squeeze them out after cooling, then filter to remove vegetable juice residues, and use edible citric acid The aqueous solution adjusts the pH value of the vegetable juice to be between 6.0-6.5;

[0037] b. Soaking of soybeans: Soak the soybeans in water at 22°C until there is no hard feeling in the hand, generally soaking for 8-12 hours;

[0038] c. Refining and filtering: Add water to the soaked soybeans and grind them into fine soybean milk with a beater, then add water to filter, discard the bean dregs as feed, combine the filtrates to obtain raw soybean milk, the mass ratio of the water added during grinding to soybeans is 1.5:1, the mass ratio of the filtered water and soybeans added during filtration is 1:1;

[0039] d. Boiling: Pour the ground raw soymilk into a large wooden barrel and heat it ...

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Abstract

The invention discloses a method for manufacturing a carrot spiced dried bean curd, which comprises the following steps: a. carrot juice is extracted; b. soybeans are soaked; c. soybean milk is ground and filtered; d. the soybean milk is boiled; e. material mixing is performed; f. the marinating is performed; g. a dried bean curd is pressed; h. spiced soup is prepared; and i. a pressed carrot dried bean curd is placed into a spice jar with prepared spices, heated and boiled for 5 minutes by steam, soaked for 10 minutes after the steam is closed, and is fished out and dried. The invention provides a method for manufacturing a spiced dried bean curd with carrot compositions, and the adding of carrots ensures that the dried bean curd which has higher nutritional components originally also contains rich nutritional components of fruits and vegetables. The method has the advantages that the method saves cellulose in the vegetables, is more exquisite, fresh, elastic and smoother in taste, and helps human bodies to absorb and digest.

Description

(1) Technical field [0001] The invention relates to a method for making dried bean curd. (2) Background technology [0002] Dried tofu is a common processed food in people's daily life. Dried tofu is rich in protein, and tofu protein is a complete protein. It not only contains eight kinds of amino acids necessary for the human body, but also its ratio is close to the needs of the human body, and its nutritional value is high; in addition, it contains a variety of minerals, which can supplement calcium. Prevent osteoporosis caused by calcium deficiency, promote bone development, and is extremely beneficial to the bone growth of children and the elderly. However, the dried fragrances sold on the market are single in color and not rich in nutrients, and many of them use synthetic spices or synthetic pigments to improve the smell and visual effects of the products during their processing, which has adverse effects on human health. Carrots are extremely nutritious and known as ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/20A23L1/212A23L1/29A23C20/02A23L11/45A23L19/00A23L33/00
Inventor 陈丹
Owner 宁波大桥农庄有限公司
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