Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Production method of preserved dried beancurd

A production method and a technology for dried bean curd, which are applied in the food field, can solve the problems such as the difficulty of long-term storage of the dried dried bean curd, the low utilization rate of the raw material of the dried dried bean curd, the unreasonable process of the dried dried bean curd, etc., so as to achieve convenient transportation and storage, rich nutrition and the like. , the effect of high resource utilization

Inactive Publication Date: 2012-04-11
王中林
View PDF0 Cites 61 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention invents a production method of stewed dried tofu, which solves the technical problems of low utilization rate of raw materials, unreasonable process of stewed dried tofu, and difficult long-term storage of stewed dried tofu

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] A production method of stewed dried tofu, according to the following steps:

[0017] (1) Select suitable soybeans, and soak and wash the soybeans after pretreatment;

[0018] (2) Refining, boiling, filtering, pointing, squatting, breaking the brain, boxing, pressing, removing cloth, forming, blanching, marinating, baking and mixing the washed soybeans; preparing marinated dried tofu.

[0019] 1. Sensory requirements: bright color, uniform grain size, full grain, less than 2% impurities, less than 5% of cotyledon discolored grains, less than 2% of moldy and diseased grains, and less than 10% of broken grains and insect-eaten grains.

[0020] 2. The crude protein is greater than 34%, and the moisture is less than 16% (Note: soybeans with this moisture cannot be stored for a long time.)

[0021] 3. Old soybeans and dried soybeans are not suitable for dried tofu. Due to the long storage time of aged beans, some protein is consumed by life activities, especially after the...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a production method of preserved dried beancurd. The production method comprises the following steps: (1) selecting proper soybean, pretreating the soybean, soaking and washing with water; and (2) pulping the washed soybean, boiling, filtering, curdling, standing to form jellied bean curd, breaking the jellied bean curd, boxing, pressing, removing filter cloth, shaping, quickly boiling in soda, preserving, roasting and mixing with flavor to prepare the preserved dried beancurd. The production method of the preserved dried beancurd disclosed by the invention has reasonable process and high resource utilization rate; and the preserved dried beancurd has delicious taste and rich nutrients, is clean and sanitary, can be stored for longer time, and is convenient for transport and storage.

Description

technical field [0001] The invention belongs to the field of food, and relates to a production method of dried tofu, in particular to a production method of stewed dried tofu. Background technique [0002] Soybean contains rich and comprehensive nutrients. It integrates high protein, amino acid and various trace elements necessary for human body. Foods made from soybeans are the best food for people with high blood pressure, diabetes and obesity to keep fit. At present, soybeans can be processed into a variety of convenient soy products. Among them, dried tofu and tofu have higher protein content than chicken and lean meat. , refining, filtering, boiling, adding coagulants (such as: brine, stone) to make soft tofu, extruding to make dry tofu, and adding seasoning to make soy products that can be eaten directly. The products made by this method contain The water volume is very high, it is difficult to store for a long time and it is not conducive to long-distance transporta...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 王中林
Owner 王中林
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com