Processing method of corn tofu

A processing method and corn technology, applied in the field of food processing, can solve the problems of poor taste, unstable quality and uneven quality.

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

However, the quality is also uneven, especially tofu with a combination of various elements has not been effectively and scientifically developed. The unstable quality and poor taste have become the focus, which greatly affects consumers' consumption.

Method used

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Examples

Experimental program
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Embodiment Construction

[0018] A kind of processing method of corn bean curd of the present invention, comprises the following steps:

[0019] (1) Screen soybeans and corn, and remove impurities and soil from soybeans and corn;

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

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

[0022] (4) Proportioning and refining, 50%-90% of soybeans, 10%-50% of corn; first add corn to soybeans according to the proportioning, refine with tap water (preferably purified water), and paste through 3 cycles Centrifuge at high speed, throw out bean dregs and corn dregs, and collect the slurry at the same time;

[0023] (5) Burning pulp, cooking the slurry, generally needs to be cooked three times, the time is 5-8 minutes, the temperature is 98-100 degrees; to identify the phenomenon of false ripening during the process, implemen...

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PUM

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Abstract

The invention discloses a processing method of corn tofu, comprising the steps of: screening soybeans and corns, soaking, washing, proportioning and soybean grinding, boiling slurry, filtering, cooling, coagulating, stirring, filling, heating and cooking, cooling and molding. Corn tofu prepared with the processing method provided in the invention are nutritious, as corn contains 7 nutrient elements, i.e. calcium, Vitamin E, glutathione, cellulose, magnesium, selenium and aliphatic acid. By determination, every 100 grams of corn can provide 300 milligrams of calcium, which is nearly equal to the amount of calcium contained in dairy products. Ordinary people know that calcium plays an important role in ensuring strong skeleton and teeth and preventing osteoporosis. Once lacking calcium, decayed teeth, osteoporosis and skeletal malacosis, child dysplasia, backache and gonalgia are likely to emerge. Taking advantage of the abundant calcium contained in corn, we can make efficient nutrition combination to tofu. In taste, the unique aroma of cooked corn seriflux is integrated with the flavor of tofu. Together with the smooth taste of tofu, the balance of nutrition and edibleness of the corn tofu of the invention are substantially enhanced.

Description

technical field [0001] The invention relates to a processing method of tofu, in particular to a processing method of corn tofu, and belongs to the technical field of food processing. Background technique [0002] In today's society where life is improving day by day, health, nutrition and science have become synonymous with the times, marking today's living standards. The tofu industry with a history of more than 2,000 years has flourished. There are traditional crafts and modern flowing water crafts; However, the quality is also uneven, especially tofu with a combination of various elements has not been effectively and scientifically developed. The unstable quality and poor taste have become the focus, which greatly affects consumers' consumption. The company has successfully developed corn tofu through special research and development for the focus issues. Contents of the invention [0003] For above-mentioned technical problem of existence, the object of the present i...

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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