Dried bean curd

A technology for dried tofu and black beans, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of rough taste, poor color, not fresh and tender, and achieve the effects of improving comprehensive nutritional value, good forming ability, and fresh taste.

Inactive Publication Date: 2012-06-20
TONGREN HUIMIN GASIFIER
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the existing dried tofu is mainly made of soybeans, which has relatively low nutritional value, poor forming ability, rough taste, not fresh and tender, and poor color.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of dried tofu, it comprises the raw material of following weight ratio:

[0025] Black beans 30, soybeans 50, black rice 5, walnut kernels 1, peanuts 4, mung beans 6, bile cakes 0.5, the production method is as follows:

[0026] a. Soak the black beans, soybeans, black rice, walnut kernels, peanuts, and mung beans of the above-mentioned weight ratio with warm water;

[0027] b. Grind the soaked raw materials into soybean milk and boil for 2 minutes;

[0028] c. Filter the soybean milk and cool it down to 70°C;

[0029] d. Dissolve the solid gallbladder in cold water and slowly add it to the slurry, and stir quickly to mix it with the slurry evenly until it is formed;

[0030] e. Wait for the slurry to stand for 8 minutes, make its temperature drop to normal temperature, and then dehydrate 45% according to the conventional method to make tofu;

[0031] f, the tofu made is dried;

[0032] g, the tofu obtained by drying is carried out once stewed, baked, and pre...

Embodiment 2

[0037] A kind of dried tofu, it comprises the raw material of following weight ratio:

[0038] 40 black beans, 40 soybeans, 3 black rice, 4 peanuts, 4 mung beans, 1 bile cake, the production method is as follows:

[0039] a. Soak the black beans, soybeans, black rice, walnut kernels, peanuts, and mung beans of the above-mentioned weight ratio with warm water;

[0040] b. Grinding the soaked raw materials into soybean milk and boiling for 3 minutes;

[0041] c. Filter the soybean milk and cool it down to 75°C;

[0042] d. Dissolve the solid gallbladder in cold water and slowly add it to the slurry, and stir quickly to mix it with the slurry evenly until it is formed;

[0043] e. Wait for the slurry to stand for 5 minutes, make its temperature drop to normal temperature, and then dehydrate 40% according to the conventional method to make tofu;

[0044] f, the tofu made is dried;

[0045] g, the tofu obtained by drying is carried out once stewed, baked, and preformed;

[004...

Embodiment 3

[0050] A kind of dried tofu, it comprises the raw material of following weight ratio:

[0051] Black beans 35, soybeans 42, black rice 4, walnuts 0.5, peanuts 3.5, mung beans 5, bile cake 0.7, the production method is as follows:

[0052] A. soak the black beans, soybeans, black rice, walnut kernels, peanuts, and mung beans of the above-mentioned weight ratio with warm water;

[0053] b. Grind the soaked raw materials into soybean milk and boil for 2.5 minutes;

[0054] c. Filter the soybean milk and cool it down to 72°C;

[0055] d. Dissolve the solid gallbladder in cold water and slowly add it to the slurry, and stir quickly to mix it with the slurry evenly until it is formed;

[0056] e. Wait for the slurry to stand for 6 minutes, make its temperature drop to normal temperature, and then dehydrate 42% according to the conventional method to make tofu;

[0057] f, the tofu made is dried;

[0058] g, the tofu obtained by drying is carried out once stewed, baked, and prefo...

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PUM

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Abstract

The invention discloses dried bean curd which is prepared by the following steps: soaking black soya beans, soybeans, black rice, walnut kernels, peanuts, and mung beans in warm water, grinding the soaked raw materials into soybean milk, boiling the soybean milk for 2-3 minutes, filtering the soybean milk, cooling to 70 DEG C-75 DEG C, dissolving solid residues in cold water, slowly adding into the soybean milk, rapidly stirring, well mixing with the soybean milk till shaping, allowing the soybean milk to stand for 5-8 minutes to cool the soybean milk to normal temperature, drying the prepared bean curd, performing primary marinating, baking, preshaping processing of the dried bean curd, performing secondary marinating, squeezing, secondary shaping processing of the preformed bean curd, mixing with seasoning to prepare the dried bean curd. The beneficial effect of the invention is that black soya beans, soybeans and mung beans are used as main materials; proper amounts of black rice, walnut kernels and peanuts are combined; the comprehensive nutritive value of the product is improved; and the product has the characteristics of good shaping capability, fresh and tender taste, and bright color, and becomes fresher and tenderer after boiling.

Description

technical field [0001] The invention relates to a kind of dried tofu. Background technique [0002] Dried tofu is a folk snack with a long history, and it is also the abbreviation of dried tofu. To distinguish the quality of dried tofu depends on whether the outer skin is flexible and the inner meat is tender and smooth. Most of the existing dried tofu is based on soybeans, which has relatively low nutritional value, poor forming ability, rough mouthfeel, not fresh and tender, and poor color. [0003] There are many types of beans, each of which contains different nutrients and therapeutic effects: [0004] Soybean protein contains more lysine and less methionine. Soybeans contain a fatty substance called linoleic acid, which can promote children's neurodevelopment. Soybean protein content is as high as about 40%, and the highest quality can reach about 50%, which is more than twice that of lean pork and three times that of eggs. Soybeans do not contain cholesterol, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/40A23L11/45
Inventor 龚泽
Owner TONGREN HUIMIN GASIFIER
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