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Box-packed nano beancurd making method and beancurd product thereof

A production method and tofu technology, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of complex production process of nano-tofu, inability to adapt to cooking techniques, poor molding effect, etc., and achieve obvious economic and social benefits. Good molding effect and high production efficiency

Inactive Publication Date: 2013-09-11
FOOD SCI & TECH CO LTD DONGGUAN YONGMAO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing nano-tofu production process is complicated, the efficiency is low, and the molding effect is poor. It cannot be suitable for various cooking techniques such as frying, frying, stewing, soup, etc., and cannot meet the needs of people's individual tastes.

Method used

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  • Box-packed nano beancurd making method and beancurd product thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1: see figure 1 , a method for making boxed nano tofu, comprising the following steps.

[0031] (1) Prepare raw materials: The raw materials include the following components in weight percentage: 93% of soybean milk, 0.32% of composite coagulant, and 6.68% of composite improver, wherein the particle size of the particles in soybean milk is 3-50um.

[0032] (2) Mixing: Cool down the soybean milk until below 30°C, then move the soybean milk to the batching tank, then add the composite coagulant and composite quality improver, and stir evenly.

[0033] (3) Filling: Move the prepared soybean milk to the high-level tank. The bottom of the high-level tank is provided with a slurry outlet nozzle. The soybean milk undergoes natural defoaming, and the soybean milk flows into the small storage tank on the filling and sealing machine under the action of the high-level difference. , and then fill it.

[0034] (4) Thermoforming: transfer the filled product to a thermofo...

Embodiment 2

[0049] Example 2, the boxed nano-tofu production method provided in this example and the tofu products implementing the above-mentioned boxed nano-tofu production method, its preparation steps and components are basically the same as in Example 1, the difference is that its raw materials The composition includes the following components by weight percentage: 98% of soybean milk, 0.28% of composite coagulant, and 1.72% of composite improver, wherein the particle size of the particles in the soybean milk is 3-50um.

Embodiment 3

[0050] Example 3, the boxed nano-tofu production method provided in this example and the tofu products implementing the above-mentioned boxed nano-tofu production method, its preparation steps and components are basically the same as in Example 1, the difference is that its raw materials The composition includes the following components by weight percentage: 96.7% of soybean milk, 0.3% of composite coagulant, and 3% of composite improver, wherein the particle size of the particles in the soybean milk is 3-50um.

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Abstract

The invention discloses a box-packed nano beancurd making method, and discloses a beancurd product made by using the box-packed nano beancurd making method. The beancurd product comprises the following components of soybean milk, a compound coagulator and a compound improver. The box-packed nano beancurd making method is simple in making process, simple in step, easy to realize, high in production efficiency, and good in forming effect, is capable of rapidly making the box-packed nano beancurd with the yield higher than that of a common process by about 20 percent, has no bean dreg and yellow serofluid emission, and is environmentally friendly and sanitary. The box-packed nano beancurd product provided by the invention is good in forming effect, can be suitable for various cooking processes such as frying, stir-frying, cooking and boiling, makes up the defect of poor forming quality of the nano beancurd product introduced in literature and journals in China at present, is thin and smooth, has the flavor and taste which can be comparable with the beancurd made by adopting a conventional process, is complete and balance in nutrients, is beneficial to the health after long-term consumption, is also beneficial to wide popularization, and is remarkable in economic benefit and social benefit.

Description

technical field [0001] The invention belongs to the technical field of tofu, and in particular relates to a method for preparing box-packed nanometer tofu and a tofu product thereof. Background technique [0002] Tofu and its products are representatives of traditional Chinese food, and play an important role in the diet and health of Chinese people. With the progress of society, the requirements for industrial production and environmental protection are becoming more and more stringent, and people have more and more requirements for product quality and hygiene standards. High, it is the responsibility and expectation of enterprises to improve the technical content and added value of tofu products. At present, the level of my country's soy product industry is still very low, and the original workshop production mode still accounts for a large part. inevitable trend. [0003] Nano tofu is a kind of environmentally friendly tofu. The production process is fully mechanized and c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 陈育盛
Owner FOOD SCI & TECH CO LTD DONGGUAN YONGMAO
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