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
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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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