Boiling bean curd

A technology of tofu and boiling materials, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of poor toughness of tofu, achieve the effect of improving toughness, improving toughness, and increasing the degree of aesthetic appearance

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

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of boiled tofu, and the purpose is to solve the problem of poor toughness of existing tofu

Method used

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  • Boiling bean curd

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Embodiment 1

[0016] Embodiment one: a kind of boiling tofu

[0017] See attached figure 1 Shown, a kind of boiling bean curd, the raw material formula of described boiling bean curd is made up of the material of following mass percentage content:

[0018] Water 84.5-86.5%;

[0019] Soybean 13.25-15.05%;

[0020] Boiling material 0.15-0.25%;

[0021] Coagulant 0.1-0.2%.

[0022] In a further preferred technical solution of the specific embodiment of the present invention, the coagulating agent is glucono-δ-lactone, brine or gypsum.

[0023] The preparation method of the boiling tofu comprises heating the soybean milk to 98-100°C, cooling to 30°C, mixing with the boiling powder aqueous solution, adding glucono-δ-lactone to obtain a mixed solution; heating the mixed solution at a pressure of The homogeneous liquid is obtained by homogenizing under the condition of 10-15 MPa, and the homogeneous liquid is sterilized and then cooled and shaped to obtain boiled tofu.

[0024] A further pre...

Embodiment 2

[0029] Embodiment two: a kind of boiling tofu

[0030] See attached figure 1 Shown: a kind of boiled tofu, the raw material formula of described boiled tofu is made up of the material of following mass percentage content:

[0031] Water 84.5 kg;

[0032] soybean 15.05 kg;

[0033] Boiling material 0.25 kg;

[0034] Glucono-δ-lactone 0.2 kg.

[0035] The preparation method of described boiling bean curd comprises the following steps:

[0036] 1. Acceptance of soybeans and boiled materials: inspectors will monitor the appearance, protein, moisture, and abnormal beans according to the raw material standards of soybeans and boiled materials, and receive and put them into storage if they meet the requirements.

[0037] 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. ...

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Abstract

A boiling bean curd and a method for preparing the same. The raw materials of the boiling bean curd comprise 84.5 to 86.5 % of water, 13.25 to 15.05 % of soybeans, 0.15 to 0.25 % of boiling materials and 0.1 to 0.2 % of gluconic acid-delta-lactone. The method comprises heating soybean milk to 98 DEG C to 100 DEG C; uniformly mixing the soybean milk with the boiling materials after the soybean milk is cooled to 30 DEG C and then adding the gluconic acid-delta-lactone to get a mixture; heating and homogenizing the mixture under the pressure of 10 MPa to 15 MPa to get a homogeneous liquid; and disinfecting and then cooling and setting the homogeneous liquid to form the boiling bean curd. According to the invention, by adding food additives (the boiling materials) allowed by the nation, toughness of the bean curd can be effectively enhanced and improved, so that even when the bean curd products are boiled, the cut bean curd in small pieces does not break as boxed bean curd do, thereby improving a degree of an overall aesthetic appearance of the cooked food.

Description

technical field [0001] The invention relates to a kind of tofu, in particular to a kind of boiling 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 has high nutritional value, ri...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor金兴仓
OwnerSUZHOU JINJI FOODS