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A soy product and flavor technology, which is applied in the field of flavored soy products and the production thereof, can solve the problems such as being unable to meet the requirements of rich nutrition, balance and both nourishing and health care effects, being difficult to meet the needs of eating, and having limited nutritional ingredients, etc. To achieve the effect of convenient transportation and storage, cost reduction, and high product yield
Inactive Publication Date: 2010-04-28
麦伟荣
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Problems solved by technology
However, due to the low output and relatively high price of its products, it is difficult to meet the needs of people's general consumption.
In addition, because only soybeans are used as raw materials, the nutritional content of the product is limited, and it cannot meet the current people's requirements for food that is nutritious, balanced, and has nourishing and health effects.
Method used
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Examples
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Embodiment 1
[0012] Pressing method to process flavored soybean products: 1. Take 30Kg of almonds, 10Kg of soybeans, 7.5Kg of peanut kernels, and 2.5Kg of walnut kernels,
[0013] 2. Put almonds in one container, soybeans, peanuts, and walnuts in another container, add warm water at 35°C to soak for 3 hours;
[0014] 3. Use a slurry-slag separation type beater to pulp almonds, soybeans, peanut kernels, and walnut kernels that have been soaked to remove surface moisture. When pulping, add water according to 8 times the weight of the raw materials;
[0015] 4. Put the prepared slurry in a pressure cooker and pressurize it to 125°C, then open the lid of the pressure cooker and continue to boil, and at the same time use an upward stirrer to stir for 30 minutes to remove the bitterness and detoxification of the almonds, and make the almond soymilk ;
[0016] 5. When the almond soy milk is cooled to 60°C, add gypsum or bittern according to 1% of the weight of the slurry and stir evenly to make ...
Embodiment 2
[0019] Roasting method for processing flavored soy products: the types of raw materials and the amount to be weighed, the soaking of raw materials, the debittering and detoxification methods of pulping and slurry are the same as in Example 1, the difference is that the made almond soymilk is fed into The almond skin is baked in a temperature-controllable frying pan, which is then cut, vacuum-sterilized and packaged to make the almond bean skin.
[0020] The intermediate products of the processing process of the present invention, almond soybean milk and almond tofu, can also be directly sold and eaten as soybean milk and bean curd products.
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Abstract
The invention discloses a flavour bean product, which belongs to the technical field of food processing. The flavour bean product is prepared by the following steps: taking mountain almonds, soybeans, groundnut kernels and walnut kernels as raw materials; soaking, pulping, and pressurizing and heating the raw materials at an ultrahigh temperature; debitterizing and detoxicating a slurry by upwards stirring to prepare mountain almond soybean milk; adding a coagulator into the mountain almond soybean milk to prepare a mountain almond bean curd; or feeding the mountain almond soybean milk into a baking pot to obtain a skin of the mountain almond bean curd processed by a baking method; or feeding the mountain almond bean curd into a pressure dry machine to obtain the skin of the mountain almond bean curd processed by a pressing method, namely, usually-called flesh of Monk Tang,. The invention produces the flavour bean product which meets the requirement of food sanitation, is rich in vegetable protein, multiple amino acid, vitamin and trace elements required for a human body, and has remarkable nourishing and health-care efficacies through a scientific and rational formulation and a processing method, by taking the study of a natural food mountain almond which has the same source as a medicated food as a base and referring to the experience that the conventional food skin of bean curd has a fragrant and sweet taste and rich nutrition.
Description
technical field [0001] The invention belongs to the technical field of food production, and in particular relates to a flavored bean product with nourishing and health-care functions and a production method thereof. Background technique [0002] "Mountain Almond Bean Curd" is also known as "Thousand-year Tang Monk Meat". At present, as a traditional food, bean curd has become one of the favorite foods because of its sweet taste, a large amount of vegetable protein, and a wide range of eating methods. But because its product output is low, the price is relatively high, it is difficult to meet the demand that people generally eat. In addition, because soybeans are only used as raw materials, the nutritional content of the product is limited, and it cannot meet the current people's requirements for food that is nutritious, balanced, and has nourishing and health-care effects. Contents of the invention [0003] In order to overcome the deficiencies of the prior art, the inve...
Claims
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Application Information
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