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Smoked bean curd

A technology of dried fragrant and natural spices, which is applied in the field of dried fragrant, can solve the problems of low production efficiency, high labor cost, high cost, etc., and achieve the effects of improving production efficiency, simplifying the process, and good toughness

Inactive Publication Date: 2012-10-03
SUZHOU JINJI FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of production process has many processes, high labor cost, low production efficiency and high cost.

Method used

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  • Smoked bean curd
  • Smoked bean curd

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Embodiment 1

[0021] Embodiment one: see attached figure 1 Shown, a kind of fragrant dried, the raw material formula of described fragrant dried is made up of the following material of mass percentage content:

[0022] Water 54-56%;

[0023] soybean 40-42%;

[0024] Salt 2.0-2.4%;

[0025] MSG 0.9-1.3%;

[0026] Coagulant 0.25-0.35%;

[0027] Natural Flavor 0.15-0.25%.

[0028] In a further preferred technical solution of the specific embodiment of the present invention, the coagulating agent is gypsum, brine or glucono-δ-lactone.

[0029] The method for making dried fragrant includes heating soybean milk to 98-100°C, stirring and adding a gypsum coagulant, and standing to solidify into bean curd; pouring the dried bean curd into a mold for pressing; the pressed dried fragrant embryo is carried out through a hot water tank white; the white dried fragrant dried after being marinated and cooled to obtain dried fragrant.

[0030] A further preferred technical solution of the specific em...

Embodiment 2

[0039] See attached figure 1 Shown: a dried fragrance, the raw material formula of the dried fragrance is composed of the following materials in mass percentage:

[0040] Water 55 kg;

[0041] soybean 41 kg;

[0042] Salt 2.2 kg;

[0043] Monosodium glutamate 1.1 kg;

[0044] Gypsum 0.35 kg;

[0045] Natural Flavor 0.25 kg.

[0046] The method includes the following steps:

[0047] 1. Soybean acceptance: inspectors monitor the appearance, protein, moisture, and abnormal beans according to the raw material standards of soybeans, and receive and put them into storage if they meet the requirements.

[0048] 2. Cleaning and soaking: Put the soybeans into the soaking pool with a rail transport vehicle, first wash with water to remove the surface dust, then drain, and then add tap water for soaking. The soaking time is 8-12 hours in summer and 12-24 hours in winter. After soaking, it is standard that the germ appears sunken and whitish.

[0049] 3. Refining: The soaked soybe...

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Abstract

The invention discloses smoked bean curd. The raw material formula of the smoked bean curd comprises the following components by weight: 54-56% of water, 40-42% of soybean, 2.0-2.4% of salt, 0.9-1.3% of monosodium glutamate, 0.25-0.35% of gypsum and 0.15-0.25% of spice. A method for preparing the smoked bean curd comprises the following steps: heating soyabean milk to the temperature of 98-100 DEG C; adding a gypsum coagulant by stirring; standing for solidification to obtain Tofu pudding; pouring the Tofu pudding into a mould for pressing; baring the pressed smoked bean curd blank through a hot water tank; marinating the bared smoked bean curd and cooling to obtain the smoked bean curd. The working procedures in the method for preparing the smoked bean curd are simplified; indexes such as mouth feel, toughness and the like of the prepared smoked bean curd are good, so that the production efficiency is improved, and the production and labor cost is reduced; and the smoked bean curd is marinated with natural spice, so that the smoked bean curd is fine and smooth in mouth feel and attractive in flavor; and the appetite of people is increased.

Description

technical field [0001] The invention relates to a bean product, in particular to a dried fragrant. Background technique [0002] Soybeans have the reputation of "the king of beans", and soybeans have the highest nutritional value among beans. The protein content of soybean is nearly 40%, which is higher than that of any food crop. Soybean protein contains various essential amino acids, which are close to the ratio of human body. Soybean contains nearly 30% oil, its unsaturated fatty acid content is more than 80%, and linoleic acid accounts for 55%. Products processed from soybeans, such as tofu, have become a food that people often eat. [0003] Tofu originated in my country and is a traditional food made from soybeans in my country. Its original name is "Li Qi". "Compendium of Materia Medica" wrote: "The method of tofu began with Liu An, the king of Huainan in the former Han Dynasty." Tofu is fine in texture, soft and refreshing. It has high nutritional value, rich in ...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 金兴仓
Owner SUZHOU JINJI FOODS