Method for producing dried chili bean curd

A production method and technology for dried tofu, applied in the field of production of fresh and spicy dried tofu, can solve the problems of human health impact, single color, lack of nutrients and the like

Inactive Publication Date: 2010-01-20
SHANGHAI QINGMEI GREEN FOOD
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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

[0026] A kind of preparation method of fresh and spicy dry, comprises the following steps:

[0027] 1. Soaking: Put the soybeans into the soaking tank and add water to wash and soak. The soaking temperature is 15°C and the soaking time is 14 hours;

[0028] 2. Water washing: the soaked soybeans are separated by water to remove impurities;

[0029] 3. Refining: Put the soybeans into the refiner for refining, and the concentration of the pulp is controlled at 8°;

[0030] 4. Separation of pulp and residue: the ground soybean milk is separated from pulp and residue through a centrifuge;

[0031] 5. Cooking: put the ground soybean milk into the cooking equipment for cooking until it is completely boiled;

[0032] 6. Dosing: Pour the boiling soybean milk into the container, lower the temperature of the soybean milk to 75°C and add a coagulant, the coagulant magnesium chloride, the concentration is 10Bé;

[0033] 7. Pulping: let the soy milk stand for 20 minutes;

[0034] 8. For...

Embodiment 2

[0042] A kind of preparation method of fresh and spicy dry, comprises the following steps:

[0043] 1. Soaking: Put the soybeans into the soaking pool and add water to wash and soak. The soaking temperature is 25°C and the soaking time is 10 hours;

[0044] 2. Water washing: the soaked soybeans are separated by water to remove impurities;

[0045] 3. Refining: Put the soybeans into the refiner for refining, and the concentration of the pulp is controlled at 9°;

[0046] 4. Separation of pulp and residue: the ground soybean milk is separated from pulp and residue through a centrifuge;

[0047] 5. Cooking: put the ground soybean milk into the cooking equipment for cooking until it is completely boiled;

[0048] 6. Dosing: Pour the boiling soybean milk into the container, lower the temperature of the soybean milk to 78°C and add a coagulant, the coagulant magnesium chloride, the concentration is 11Bé;

[0049] 7. Pulping: let the soy milk stand for 20 minutes;

[0050] 8. For...

Embodiment 3

[0058] A kind of preparation method of fresh and spicy dry, comprises the following steps:

[0059] 1. Soaking: Put the soybeans into the soaking tank and add water to wash and soak. The soaking temperature is 35°C and the soaking time is 20 hours;

[0060] 2. Water washing: the soaked soybeans are separated by water to remove impurities;

[0061] 3. Refining: Put the soybeans into the refiner for refining, and the concentration of the pulp is controlled at 11°;

[0062] 4. Separation of pulp and residue: the ground soybean milk is separated from pulp and residue through a centrifuge;

[0063] 5. Cooking: put the ground soybean milk into the cooking equipment for cooking until it is completely boiled;

[0064] 6. Dosing: Pour the boiling soybean milk into the container, lower the temperature of the soybean milk to 80°C and add a coagulant, the coagulant magnesium chloride, the concentration is 12Bé;

[0065] 7. Pulping: let the soy milk stand for 20 minutes;

[0066] 8. Fo...

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PUM

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Abstract

The invention discloses a method for producing dried chili bean curd, which comprises the following steps: soaking and washing soybeans; grinding the soybeans; separating slurry and residue; boiling the slurry; curdling into bean curd jelly; stewing; molding the bean curd jelly; squeezing; slicing; frying; adding auxiliary materials and cooking; cooling; and packaging. The invention has the following advantages: the dried chili bean curd in the method provided by the invention contains no synthetic perfume or synthetic pigments, thereby preventing the produced dried chili bean curd from damaging human health.

Description

technical field [0001] The invention relates to a production method of dried tofu, in particular a production method of fresh and spicy dried tofu. Background technique [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 h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23C20/02A23L1/01A23L1/22A23L11/00
Inventor 沈建华孙道同张美玲
Owner SHANGHAI QINGMEI GREEN FOOD
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