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Method for processing boiling tofu

A processing method and tofu technology, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of fragility, restricted use and promotion, etc.

Inactive Publication Date: 2011-09-21
金兴仓
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The boxed tofu in the traditional craft is tender in texture, smooth in taste and high in nutrition. It is used by people to make delicious dishes such as soup and cold salad. However, there is a fly in the ointment that it is easy to break, which also restricts the use and promotion of this product.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] A kind of processing method of boiling tofu according to the present invention comprises the following steps:

[0019] (1) screening soybeans to remove impurities and soil from the soybeans;

[0020] (2) soaking, soaking with tap water, 5-8 hours in summer and 15-20 hours in winter;

[0021] (3) Cleaning, repeatedly rinse the soaked soybeans with tap water 3 times;

[0022] (4) Grind soybeans into pulp, refine the pulp with tap water (preferably purified water), and centrifuge the paste through 3 cycles at high speed, throw out the bean dregs, and collect the soybean milk slurry;

[0023] (5) Cook the soymilk, cook the soymilk, generally need to go through three times of cooking, the time is 5-8 minutes, the temperature is 98-100 degrees. To identify the phenomenon of false ripening in the process, implement the "three ups and three downs" operating principle;

[0024] (6) filter, and the cooked soya-bean milk is filtered with 80 mesh filter screens;

[0025] (7) co...

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PUM

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Abstract

The invention discloses a method for processing boiling tofu, which comprises the steps of screening soy beans, soaking, cleaning, grinding the soy beans into milk, cooking the soybean milk, filtering, cooking, mixing and curdling, stirring, filling, heating and boiling, and cooling and forming. By using the method for processing the boiling tofu with the scheme, the produced boiling tofu not only maintains the original flavor and nutrition, but also has the greatly-improved tenacity, can maintain complete under high-temperature cooking, or even can be used as a new product which can maintain complete when the boiling tofu is processed into a noodle shape; the boiling tofu can be used for cooking soup, cold and dressed with sauce and sliced; and the boiling tofu has the characteristics of high tenacity and completeness maintenance under high-temperature cooking.

Description

technical field [0001] The invention relates to a processing method of tofu, in particular to a processing method of boiling tofu, and belongs to the technical field of food processing. Background technique [0002] Along with the raising of people's material and cultural life, tofu is widely recognized by people because it is rich in vegetable protein, which is comparable to meat products (animal protein). Boxed tofu in traditional crafts is tender in texture, smooth in taste and high in nutrition. It is used by people to make delicious dishes such as soup and cold salad. However, it is easy to break, which limits the use and promotion of this product. Contents of the invention [0003] In view of the above-mentioned technical problems, the object of the present invention is to propose a noodle that not only maintains the original flavor and nutrition, but also greatly improves its self-willedness, will not break when cooked at high temperature, and can even be processed ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 金兴仓
Owner 金兴仓
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