A kind of boiled tofu and its preparation method

A production method and tofu technology, applied in dairy products, cheese substitutes, applications, etc., can solve problems such as poor toughness of tofu, and achieve the effects of improving toughness, improving toughness, and increasing the degree of aesthetic appearance.

Active Publication Date: 2015-08-12
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 its preparation method, the purpose is to solve the problem of poor toughness of existing tofu

Method used

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  • A kind of boiled tofu and its preparation method

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Embodiment 1

[0022] Embodiment 1: A kind of boiling tofu and its preparation method

[0023] See attached figure 1 Shown, a kind of boiled bean curd and preparation method thereof, the raw material formula of described boiled bean curd is made up of the material of following mass percentage content:

[0024] Water 84.5-86.5%;

[0025] Soybean 13.25-15.05%;

[0026] Boiling material 0.15-0.25%;

[0027] Glucono-delta-lactone 0.1-0.2%.

[0028] The method comprises: heating soybean milk to 98-100°C, cooling to 30°C, mixing evenly with boiling powder aqueous solution, adding glucono-δ-lactone to obtain a mixed liquid; heating the mixed liquid under the condition of a pressure of 10-15 MPa Homogenization is performed to obtain a homogeneous liquid, and the homogeneous liquid is sterilized and then cooled and shaped to obtain boiled tofu.

[0029] A further preferred technical solution of the specific embodiment of the present invention includes soaking soybeans and grinding to obtain soyb...

Embodiment 2

[0034] Embodiment 2: A kind of boiling bean curd and preparation method thereof

[0035] See attached figure 1 Shown: a kind of boiled bean curd and its preparation method, the raw material formula of described boiled bean curd is made up of the following materials of mass percentage content:

[0036] Water 84.5 kg;

[0037] soybean 15.05 kg;

[0038] Boiling material 0.25 kg;

[0039] Glucono-δ-lactone 0.2 kg.

[0040] The method includes the following steps:

[0041] 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.

[0042] 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 ...

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Abstract

A boiling bean curd and a method for preparing 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 and its preparation method, in particular to a kind of boiling tofu and its preparation method. 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, ...

Claims

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Application Information

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