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A kind of tofu coagulant containing vegetable nutrient solution and its preparation method

A production method and coagulant technology, applied in the field of food processing, can solve problems such as unfavorable factors of human health, achieve good appearance, color and taste, avoid waste, and have a delicate taste

Inactive Publication Date: 2011-12-07
刘承荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The tofu coagulant containing vegetable nutrient solution of the present invention is just aimed at the traditional coagulants added in the current tofu production process, such as brine and gypsum, which are non-natural green additives and have adverse factors for human health. Deficiency, provide a kind of all-natural, nontoxic and harmless tofu coagulant from vegetables, and the method for making this kind of coagulant

Method used

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  • A kind of tofu coagulant containing vegetable nutrient solution and its preparation method
  • A kind of tofu coagulant containing vegetable nutrient solution and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The process of making the bean curd coagulant containing vegetable nutrient solution with fresh cabbage as raw material is as follows:

[0038] 1) Material selection: selected high-quality and fresh cabbage;

[0039] 2) cleaning: cleaning the selected cabbage;

[0040] 3) chopping: chopping the washed cabbage;

[0041] 4) Boiling: put the above-mentioned chopped cabbage leaves into a pot, heat to 80°C with water and boil for 30 minutes;

[0042] 5) Fermentation: filter the boiled cabbage leaves to remove water and put them in a fermenter for fermentation. During the fermentation process, add warm water to maintain moisture and temperature, and ferment at 1°C for 5 days;

[0043] 6) Finished product: the vegetables and vegetable nutrient solution obtained after fermentation are preserved as they are in a fermenter for later use.

[0044] When making tofu, add an appropriate amount of the obtained vegetable nutrient solution into the boiled soy milk, so that the soy mi...

Embodiment 2

[0046] The process of making the tofu coagulant containing vegetable nutrient solution as raw material with fresh celery is as follows:

[0047] 1) material selection; selected high-quality fresh celery;

[0048] 2) cleaning: cleaning the selected celery;

[0049] 3) chopping: chopping the washed celery;

[0050] 4) Boiling: Put the above-mentioned chopped celery into a pot, heat to 100°C with water and boil for 10 minutes;

[0051] 5) Fermentation: Filter the boiled chopped celery leaves to remove water and put them in a fermenter for fermentation. During the fermentation process, add warm water to maintain moisture and temperature, and ferment at 25°C for 2 days;

[0052] 6) Finished product: the vegetables obtained by fermentation and the vegetable nutrient solution are preserved as they are in the fermenter for later use.

[0053]When making tofu, add an appropriate amount of the obtained vegetable nutrient solution into the boiled soy milk, so that the soy milk and the...

Embodiment 3

[0055] The process of making the tofu coagulant containing vegetable nutrient solution with fresh spinach as raw material is as follows:

[0056] 1) Material selection: selected high-quality fresh spinach;

[0057] 2) Cleaning: clean the selected spinach;

[0058] 3) chopping: chopping the washed spinach;

[0059] 4) Boiling: Put the chopped spinach leaves above into a pot, heat to 90°C with water and boil for 20 minutes;

[0060] 5) Fermentation: Filter the boiled spinach leaves to remove water and put them in a fermenter for fermentation. During the fermentation process, add warm water to maintain moisture and temperature, and ferment at 15°C for 2 and a half days;

[0061] 6) Finished product: put the vegetables and vegetable nutrient solution obtained by fermentation into a container and store them for later use.

[0062] When making tofu, add the obtained vegetable nutrient solution into the boiled soy milk, so that the soy milk and the vegetable nutrient solution can ...

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Abstract

In prior arts, traditional coagulators such as salt brine and gypsum, which are non-natural non-healthy additives, are adopted in bean curd preparation processes, such that harmful elements are brought to human health. The invention aims at the defects, and provides a pure natural, nontoxic and non-harmful bean curd coagulator prepared from vegetables, and a preparation method of the coagulator. Specifically, the bean curd coagulator containing vegetable nutrient solution is prepared from fresh vegetables, which are processed through steps of selecting, washing, mincing, boiling, fermenting, and finished product producing. The vegetables include various green leaf vegetables. The bean curd coagulator containing vegetable nutrient solution is characterized in pure natural, green, and environment protecting. With the coagulator, prepared bean curds contain no chemical additive, and have nutrient elements from fresh vegetables, special mouthfeel, and delicious taste. The bean curd coagulator is suitable for both family productions and large-scale industrial productions.

Description

technical field [0001] The application of the present invention relates to a new bean curd coagulant made from fresh vegetables and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Tofu is a green and healthy food invented by Huainan Wang Liu An, an alchemist in my country. Today, it has a history of more than 2,000 years, and is deeply loved by the people of our country, neighboring countries, and people all over the world. Up to now, it has a complete range of varieties, various patterns, unique flavor, simple production process and convenient consumption. It has the effects of high protein, low fat, lowering blood pressure, lowering blood fat, and lowering cholesterol. It is suitable for both raw and cooked, suitable for all ages, and is a good delicacy for health preservation, longevity and longevity. [0003] The production process of tofu is as follows: Soak soybeans in water, swell and soften, grind in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/03A23L29/00
Inventor 刘承荣
Owner 刘承荣
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