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

Method for preparing white jade bean curd

A production method and tofu technology, applied in dairy products, cheese substitutes, applications, etc., can solve problems such as old taste, achieve fine and smooth taste, meet the needs of low-income families, and improve the production process.

Inactive Publication Date: 2012-10-10
SUZHOU JINJI FOODS
View PDF7 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a method for making white jade tofu with improved flavor and nutrition, aiming to solve the problem that the existing white jade tofu tastes old

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing white jade bean curd

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment one: a kind of preparation method of white jade tofu

[0020] See attached figure 1 Shown, a kind of preparation method of white jade bean curd, the raw material formula of described white jade bean curd is made up of the material of following mass percentage content:

[0021] Water 84.5-86.5%;

[0022] Soybean 13.3-15.2%;

[0023] Glucono-delta-lactone 0.2-0.3%.

[0024] The method comprises heating the soybean milk to 98-100 DEG C, mixing it with glucono-delta-lactone evenly, pouring it into a container for static storage, and cooling the container with blast for 3-4 hours.

[0025] A further preferred technical solution of the specific embodiment of the present invention includes soaking soybeans and grinding to obtain soybean milk stock solution.

[0026] In a further preferred technical solution of the specific embodiment of the present invention, the soymilk stock solution is centrifuged and filtered through a 80-100 mesh filter to obtain the soymil...

Embodiment 2

[0028] Embodiment two: a kind of preparation method of white jade tofu

[0029] See attached figure 1 Shown: a method for making white jade tofu, the raw material formula of the white jade tofu is composed of the following materials in mass percentage:

[0030] Water 84.5 kg;

[0031] soybean 15.2 kg;

[0032] Glucono-δ-lactone 0.3 kg.

[0033] The method includes the following steps:

[0034] 1. Soybean and gluconolactone acceptance: inspectors monitor the appearance, protein, moisture, and abnormal beans according to the raw material standards of soybean and gluconolactone, and accept and put into storage if they meet the requirements.

[0035] 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...

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

A method for preparing white jade bean curd. The raw materials comprise 84.5 to 86.5 % of water, 13.3 to 15.2 % of soybeans and 0.2 to 0.3% of gluconic acid-delta-lactone. The preparation method comprises heating soybean milk to 98 DEG C to 100DEG C; uniformly mixing the soybean and the gluconic acid-delta-lactone and then pouring the mixture into a container to stand; and cooling the container for 3 to 4 hours in an air blasting way. Through an improved production technology provided by the invention, the quantity of production processes is reduced, and filling is not needed at the same time, that is, filling boxes and cover films are not needed. Therefore, products having a same taste with boxed bean curd have a relatively low cost and can meet requirements of low-income families.

Description

technical field [0001] The invention relates to a method for preparing tofu, in particular to a method for preparing white jade tofu. 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 h...

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