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Yam bean curd and preparation method thereof
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A technology of yam and tofu, which is applied in the food field, can solve the problem of single variety, achieve the effect of unchanged nutrition, prolong shelf life, and increase the added value of products
Inactive Publication Date: 2011-09-14
贵州台江三尺地生物科技有限公司
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Summary
Abstract
Description
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Application Information
AI Technical Summary
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Problems solved by technology
Method used
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Problems solved by technology
Its technology is mainly limited to making various dishes with cooking methods such as stewing, frying, and braising with raw products, or using dry products to make cakes, cakes, honey sauce, etc., and the varieties are relatively single.
Method used
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Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0015] A preparation method of yam tofu, comprising the following steps:
[0016] (1) Washing, peeling, and beating: Wash and peel the fresh yam, drain the water, and grind it into cement;
[0017] (2) Puffing and refining: According to the ratio of yam: water = 1:1.5, slowly put the yam that has been polished into a clay shape into a pot filled with water, stir while putting it in, and heat it with a slow fire. After fully stirring and evenly forming a paste, add edible sodiumcarbonate in a proportion of 2% by weight of the yam;
[0018] (3) Ripening: Heating to form a heat-stable gel, take it out of the pot, and let it cool down.
Embodiment 2
[0020] A preparation method of yam tofu, comprising the following steps:
[0021] (1) Washing, peeling, and beating: Wash and peel the fresh yam, drain the water, and grind it into cement;
[0022] (2) Puffing and refining: According to the ratio of raw materials: water = 1:1, slowly put the yam that has been ground into a clay-like shape into a pot filled with water, stir while putting it in, and heat it with a slow fire. After fully stirring and evenly forming a paste, add edible sodiumcarbonate (or lime water) according to the proportion of 1.5% of the weight of the yam;
[0023] (3) Ripening: Heating to form a heat-stable gel, then take it out of the pot, and leave it to cool to get yam tofu.
[0024] (4) Frozen yam tofu: freeze the obtained yam tofu in a freezer to form a honeycomb shape and serve as frozen yam tofu.
Embodiment 3
[0026] A preparation method of yam tofu, comprising the following steps:
[0027] (1) Washing, peeling, and beating: Wash and peel the fresh yam, drain the water, and grind it into cement;
[0028] (2) Puffing and refining: According to the ratio of yam: water = 1:2, slowly put the yam that has been ground into a clay shape into a pot filled with water, stir while putting it in, and heat it with a slow fire. After fully stirring and evenly forming a paste, add edible sodiumcarbonate in a proportion of 2% by weight of the yam;
[0029] (3) Ripening: Heating to form a heat-stable gel, then take it out of the pot, and leave it to cool to get yam tofu.
[0030] (4) Frozen yam tofu: freeze the obtained yam tofu in a freezer to form a honeycomb shape and serve as frozen yam tofu.
[0031] (5) Dehydrate and dry frozen yam tofu to obtain dried yam tofu.
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Abstract
The invention discloses yam bean curd and a preparation method thereof. The preparation method comprises: washing and peeling fresh yam, draining water completely, and grinding into paste; slowing adding the yam ground into paste into a pot containing water with stirring according to a yam to water ratio of 1:(1-2), and heating over a slow fire; fully stirring into paste, adding dietary alkali in an amount which is 1.5 to 2 percent based on the weight of the yam; and heating to form thermosetting gel, removing from the fire, standing to cool the gel and obtaining the yam bean curd. The obtained yam bean curd is placed in a refrigerating room for refrigeration, and thus, cellular frozen yam bean curd is obtained. Dry yam bean curd can be obtained by dehydrating and drying the frozen yam bean curd. The yam bean curd retains nutrients, offers a comfortable, soft, fine and smooth mouthfeel and can greatly improve the added value of the raw materials.
Description
technical field [0001] The invention relates to the technical field of food, in particular to a kind of yam tofu and a preparation method of the yam tofu. Background technique [0002] Chinese yam is the tuber of yam. Its plant form: Dioscorea perennial winding herb. The tubers are thick and fleshy, slightly cylindrical, growing vertically, up to 1 meter in length, 2 to 7 cm in diameter, with taupe skin and fibrous roots. Stems are slender, tendrils, usually purplish, ribbed, smooth and glabrous. The tuberous stem of yam mainly contains starch, protein, mucus, choline, and essential amino acids, vitamins, minerals, yam and so on. Yam is flat in nature and flavor, sweet and non-toxic. According to the "Compendium of Materia Medica", yam is beneficial to kidney qi, strengthens muscles and bones, strengthens the spleen and stomach, stops diarrhea, reduces phlegm, moistens fur, cures discharge and forgetfulness. Caloric health food. Dioscoreasoap, an important nutritional...
Claims
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Application Information
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