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Manufacturing method of bean curd

A production method and tofu technology, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of long processing time, health hazards, and appetite impact, and achieve the effect of pure aroma and good taste

Inactive Publication Date: 2012-04-04
陆菊芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Add gypsum or brine and other harmful substances in the traditional tofu making process, which will cause harm to human health after eating, and the taste will be bad, affecting appetite, and the processing time will be longer

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0007] The present invention will be described in further detail below through specific embodiments

[0008] A method for making tofu, comprising the following steps in sequence: (1) washing soybeans several times and soaking them in water for 3-5 hours; (2) grinding the soaked soybeans and removing a small amount of residue; (3) grinding the soybeans Soybean juice is boiled with warm fire and after adding yellow pulp with a total proportion of about 15% and stewing for 15 minutes; (4) extruding the stewed soybean milk to make edible tofu.

[0009] The above descriptions are only preferred embodiments of the present invention, and the scope of protection of the present invention is not limited to the above embodiments, but all equivalent modifications or changes made by those of ordinary skill in the art according to the disclosure of the present invention should be included within the scope of protection described in the claims.

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PUM

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Abstract

The invention discloses a manufacturing method of bean curd. The method comprises the following operations: (1) cleaning soybeans several times and immersing with clear water for 3-5 h; (2) grinding the immersed soybeans and removing the few residue; (3) boiling the ground soybean juice by slow fire, adding yellow slurry about 15% of a total weight and stewing for 15 min; (4) extruding stewed soya-bean milk for moulding to obtain edible bean curd. The bean curd prepared by the invention has pure and unique fragrance and good mouthfeel, and is a high nutrition food for daily life.

Description

technical field [0001] The invention relates to a method for making tofu. Background technique [0002] Add gypsum or brine and other harmful substances to the traditional tofu production process, which will cause harm to human health after eating, and the taste will be bad when eaten, affecting appetite, and the processing time will be longer. Contents of the invention [0003] The technical problem to be solved by the invention is to provide a method for making tofu. The tofu produced by the invention has pure fragrance, unique taste and good taste, and is one of the foods with high nutrition in daily life. [0004] In order to solve the above-mentioned technical problems, the present invention provides a method for making tofu, which comprises the following steps in turn: (1) washing the soybeans several times and soaking them in water for 3-5 hours; (2) grinding the soaked soybeans, and Remove a few residues; (3) boil the ground soybean juice with a warm fire and add ...

Claims

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Application Information

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