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Instant jellied bean curd with spicy flavor

A tofu flower and spicy technology, which is applied in food preparation, food science, cheese substitutes, etc., can solve the problems of not easy to stimulate appetite and single taste of tofu flower, and achieve the effect of stimulating appetite and special taste

Inactive Publication Date: 2009-04-22
曾兴源
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Existing instant tofu flower is generally all sweet, and this kind of tofu flower has a single taste and is not easy to stimulate people's appetite

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0007] Now in conjunction with embodiment the present invention is described in further detail:

[0008] The present invention is realized in this way, and consists of dried soybean milk, maltose, spicy or spicy spices, stabilizing and coagulating agents, wherein the weight content of protein in the dried soybean milk is 12-20 parts, and the weight content of maltose 22-42 parts, the weight content of spicy or spicy spices is 3-7 parts, and the weight content of stabilizing and coagulating agent is 3 parts. Maltose is one or a mixture of malt syrup and maltose. When the mixture of maltose syrup and maltose essence is used, the weight content of maltose syrup is 11-21 parts, and the weight content of maltose essence is 11-21 parts. The stabilizing and coagulating agent is gluconolactone.

[0009] When eating, pour a small packet of the instant spicy tofu pollen of the present invention into a bowl, add hot boiling water above 90°C and stir for about 8 seconds until completely...

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PUM

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Abstract

The invention discloses fast-food hot uncongealed tofu, which is characterized by consisting of soybean milk drying matter, maltose, pungent or spicy flavoring, and a stabilizing and coagulating agent, wherein the weight content of the protein in the soybean milk drying matter is 12 to 20 portions, the weight content of the maltose is 22 to 42 portions, the weight content of the pungent or spicy flavoring is 3 to 7 portions, and the weight content of the stabilizing and coagulating agent is 3 portions. Compared with the prior art, the fast-food hot uncongealed tofu has the advantages of appetite stimulation and special flavor.

Description

Technical field: [0001] The invention relates to a bean curd flower. Background technique: [0002] Existing instant tofu flower is generally all sweet, and this kind of tofu flower has a single taste and is not easy to stimulate people's appetite. Invention content: [0003] The object of the present invention is to provide a kind of instant spicy bean curd flower which can stimulate appetite and has special taste. [0004] The present invention is realized in this way, and consists of dried soybean milk, maltose, spicy or spicy spices, stabilizing and coagulating agents, wherein the weight content of protein in the dried soybean milk is 12-20 parts, and the weight content of maltose is 22-42 parts, the weight content of the spicy or spicy spice is 3-7 parts, and the weight content of the stabilizing and coagulating agent is 3 parts. To form bean curd, in the case of a single ingredient (such as the usual sweet bean curd), as long as the ratio of the protein in the drie...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23C20/02A23L11/45
Inventor 曾兴源
Owner 曾兴源
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