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Preparation method for fresh-keeping five-bean bean curd

A technology of tofu and beans, which is applied in the field of soy food, can solve the problems of short shelf life and achieve the effect of quality improvement

Inactive Publication Date: 2013-03-27
黄结云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Tofu in the prior art: at normal temperature, the shelf life is about 10-20 hours, and there are deficiencies such as short shelf life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0017] The preparation method of five-bean tofu of the present invention comprises the technological process of soaking beans, grinding them into raw soybean milk, filtering to remove slag, boiling the pulp, pointing a halogen coagulant, coagulating into bean curd flowers, pressing water, and making bean curd; raw material beans The proportion of ingredients, calculated by weight percentage, is 70-85% of soybeans, 5-10% of black beans, 3-5% of mung beans, 3-5% of pinto beans, and 3-5% of peanuts; the process steps are: soaking raw beans, water grinding Raw soybean milk, filtered to remove slag, boiled, added agar liquid, stewed and solidified, condensed into bean curd flower, pressed water, and made tofu; the agar liquid was added, and the agar liquid was an aqueous agar solution with a concentration of 3-5% by weight , the addition amount is 1-3% of the amount of soybean milk; the halogen-point solidification, the halogen-point coagulant, by weight percentage, is composed of 0...

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PUM

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Abstract

The invention provides a preparation method for fresh-keeping five-bean bean curd. The fresh-keeping five-bean bean curd is produced via a conventional process step by using 70-85% of soybeans, 5-10% of black soya beans, 3-5% of mung beans, 3-5% of pinto beans and 3-5% of peanuts as raw materials. An agar liquid is added during a process of boiling soybean milk. The soybean milk is solidified by marinating. The additive amount of a marinating solidification agent is 1-3% that of the soybean milk. The marinating solidification agent is composed of 0.1-0.5 part of ethyl hydroxybenzoate and 1 part of glucolactone. The fresh-keeping five-bean bean curd has the health-care characteristic of comprehensive nutrition, and can nourish yin and tonify yang, expel wind and remove heat, engender liquid and nourish stomach. By adding the agar and marinating with ethyl hydroxybenzoate and glucolactone, the quality of the fresh-keeping five-bean bean curd is greatly improved; and the fresh-keeping five-bean bean curd is tender, fine and smooth and has a quality guarantee period longer than 3 days at a normal temperature under an open and unsealed condition.

Description

technical field [0001] The invention belongs to a soybean food. Background technique [0002] The bean curd of prior art, traditional bean curd is made with gypsum and bittern, and modern scientist has invented better product---gluconolactone than gypsum and bittern. The tofu ordered with it is more tender, with higher taste and nutritional value, and it is absolutely harmless to the body. The inner fat tofu that you see in the supermarket is made with it. The raw materials of tofu are soybeans, mung beans, white beans, peas, etc. First remove the shells and wash the beans, put them in water after washing, soak for an appropriate time, and then add a certain proportion of water to grind them into raw soybean milk. Then use a special cloth bag to pack the ground slurry, close the mouth of the bag, squeeze it hard, and squeeze the soybean milk out of the bag. Generally, the pulp can be squeezed twice. After the first squeeze, the bag is opened, put in clean water, and the b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/40A23L11/45
Inventor 张雅静黄结云吴润秀李杰李安平李先兰廖福存
Owner 黄结云
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