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Konjaku tofu

A technology of konjac tofu and tofu brain, which is applied in the field of soybean product processing, can solve the problems of old tofu and low nutritional value, and achieve the effect of inhibiting absorption

Inactive Publication Date: 2010-03-24
张经伟
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  • Summary
  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

Today's tofu is basically ground into a slurry from soybeans, then boiled to remove slag, and then put in gypsum water or brine. The tofu made is generally relatively old and has low nutritional value.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] A kind of konjac tofu, its preparation method is as follows:

[0015] ① Material selection and removal of impurities: choose soybeans that are not rotten and have high protein content as raw materials, and sieve to remove dust and impurities;

[0016] ② Soaking and refining: Soak the selected soybeans in water at 20°C for 9 hours until the beans are rotten by hand without feeling hard. After washing, use a beater to grind into fine soybean milk according to the ratio of 20 kg soybeans and 140 kg water ;

[0017] ③ Heating and coagulation: move the fine soy milk into the pot, heat it with a simmer, and stir while heating to prevent the pot from sticking, until the milk boils for 15 minutes;

[0018] ④ Filtration to remove residue: filter the boiled soybean milk to obtain soybean milk liquid, and the filter residue is used for processing;

[0019] ⑤Add 1.5 catties of konjac flour to the filtered soymilk according to the ratio of 1.5 kg of konjac flour for every 10 catti...

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Abstract

The invention relates to Konjaku tofu. The preparation method of the konjaku tofu comprises the following steps: (1) selecting material and removing impurities; (2) soaking beans and milling to obtainliquor; (3) heating to agglomerate the liquor; (4) filtrating to remove the residue; (5) adding konjaku powder; (6) adding bittern; and (7) squeezing water to obtain the konjaku tofu. The invention has the advantage that eating the konjaku tofu can supplement the intake of konjaku, the main effective ingredient of konjaku can ensure that konjaku is not digested in stomach after eaten, the main effective ingredient can absorb cholesterol and bile acid effectively, restrain the absorption of cholesterol and bile acid by the bowel and have the function of reducing fat and blood pressure, stimulating the appetite, relaxing the bowels, preventing cancer and the like; meanwhile, as konjaku can not be absorbed by saliva and hydrolyzated by amylopsin to be absorbed, konjaku has significant effectof controlling digestive diseases, cardiovascular and cerebrovascular diseases and haemorrhoids, reducing weight, maintaining beauty and the like, thus benefiting the health of body and mind.

Description

technical field [0001] The invention relates to the technical field of bean products processing, in particular to konjac tofu. Background technique [0002] Konjac, also known as medicinal bean, is a perennial herb that grows in mountains at an altitude of 250-2500 meters. Konjac has relatively special requirements on the growth environment, and is mainly distributed in Southeast Asia and Africa. There is no record of planting in America and Europe. In terms of output and scale, konjac is mainly distributed in China, Japan, Myanmar, Vietnam, Indonesia and other countries. Japan has a planting and edible history of more than 1,500 years, and a history of fine powder processing of more than 100 years. Although China has a folk planting history of more than 2,000 years, the real fine powder processing only started in the mid-eighties. [0003] According to "Compendium of Materia Medica", our ancestors used konjac to treat diseases more than 2,000 years ago. According to the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/29A23L1/214A23C20/02A23L11/45A23L19/10A23L33/00
Inventor 张经伟
Owner 张经伟
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