Garden stuff bean curd and technique of preparing the same

A fruit and vegetable tofu and preparation technology technology, applied in the field of food processing, can solve the problems of single taste and color of tofu, limited nutritional components, etc., and achieve the effects of rich visual enjoyment, high nutritional value, and cholesterol reduction.

Inactive Publication Date: 2009-04-22
刘凤侠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the problems existing in the above-mentioned prior art, the present invention provides a kind of fruit and vegetable tofu with rich nutritional value, which solves the problems in the prior art that the taste and color of the tofu are single and the nutritional components are limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] It is prepared from the following raw materials by weight ratio, soybean: soybean oil: celery = 100:70:10;

[0028] The preparation method of the present invention comprises the following steps:

[0029] Cleaning: clean the above-mentioned soybeans and celery;

[0030] Soaking: Soak the soybeans with warm water for 8 hours;

[0031] Grinding soymilk: mix the soaked soybeans with celery, grind 3 times according to the conventional method of grinding soymilk, and mix the soymilk after grinding 3 times together;

[0032] Processing: Add soybean oil to the above-mentioned mixed soybean milk according to the above weight ratio, stir evenly, and heat to 110 0 C, the semi-finished product A;

[0033] To make the finished product: drop the above-mentioned semi-finished product A into the brine, and gently turn it until it becomes a brain, cover and simmer for 10 minutes to get the tofu; Tofu skin can be obtained; if the method of making dried tofu by splashing is convention...

Embodiment 2

[0035] It is prepared from the following raw materials by weight ratio, soybean: soybean oil: apple = 300:70:50;

[0036] Soak in the soaking step for 7 hours, squeeze the apples into juice through a juicer in the step of grinding soybean milk, mix with the soybean milk grinding 5 times, and heat to 100°C in the processing step 0 C, put gypsum into the finished product step until the brain is formed, and other preparation methods are the same as in Example 1.

Embodiment 3

[0038] It is prepared from the following raw materials by weight ratio, soybean: soybean oil: tomato = 100:60:10;

[0039] Soak for 10 hours in the soaking step, grind once in the grinding step, and heat to 120°C in the processing step 0 C, other preparation methods are the same as in Example 1.

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PUM

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Abstract

The invention relates to fruit-vegetable bean curd with abundant nutrition and a preparation process thereof. The fruit-vegetable bean curd is prepared from the following raw materials in weight percentage: the ratio of soybean to soybean oil to fruit-vegetable is 100-300 to 60-70 to 10-50. The fruit-vegetable bean curd has fresh and delicious taste, smooth and soft mouthfeel, lustrousness, attractive appearance, simple and uncomplicated raw materials, available material source, simple processing and preparing process, and short preparation flow, and is convenient to grasp and exert, has no any risk in production, transportation or storage, and has wide market prospect.

Description

technical field [0001] The invention relates to a tofu, in particular to a nutritious fruit and vegetable tofu and a preparation process thereof, belonging to the field of food processing. Background technique [0002] At present, with the increase of children's obesity, cardiovascular disease of middle-aged and elderly people, diabetes, hyperlipidemia and other symptoms, people's health awareness has gradually increased, and their diet concept has begun to change. The nutritional value of daily food has become more and more popular among people. attention. [0003] Food and nutrition experts generally believe that soy products are ideal nutritious and healthy foods, and tofu in soy products is favored by people because of its low cost, rich nutritional value, and easy absorption by the human body, and is even considered as a food. oriental gems. [0004] However, the tofu produced by the present traditional technology has a single taste and color, and there are certain li...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23C20/02A23L1/212A23L1/29A23L11/45A23L19/00A23L33/00
Inventor 刘凤彦刘凤侠李涛杨大军马荣华
Owner 刘凤侠
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