Peanut bean curd forming agent

A technology of peanut tofu and forming agent, which is applied in the field of food processing, can solve the problems such as difficult molding of peanut tofu, and achieve the effect of white and delicate appearance, simple manufacturing process and rich nutrition

Inactive Publication Date: 2013-10-09
黄运涛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] According to the above deficiencies, the present invention provides a peanut tofu molding agent to solve the problem that peanut tofu is difficult to form

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0007] Embodiment: A kind of peanut bean curd molding agent, main component weight portion has edible sodium alginate 70%, sweet potato starch 10%, lotus root starch 20%, when making peanut tofu, add 8 kg of clear water to 1 kg of peanuts, then grind Slurry, after refining, use a filter screen with a particle size of 5 mm to filter, then add 1 kg of the peanut tofu molding agent of the present invention to 9 kg of peanut pulp, stir for 2-3 minutes, heat for 15-20 minutes, cool and shape to obtain Peanut Tofu.

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PUM

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Abstract

The invention relates to a peanut bean curd forming agent and belongs to the technical field of food processing. The peanut bean curd forming agent comprises the following main ingredients in parts by weight: 70% of edible sodium alginate, 10% of sweet potato starch and 20% of lotus root starch. As the sodium alginate, the sweet potato starch and the lotus root starch contain very rich gel, the forming of peanut bean curd can be fully ensured. The peanut bean curd forming agent has the beneficial effects that the peanut bean curd produced by adopting the peanut bean curd forming agent has both of the aroma of peanut and the shape of bean curd, is pure white and smooth in appearance, moist and attractive just as crystal, and easy in production process, can be cold and dressed with sauce or stir-fried just as conventional soy bean curd, and is fragrant in taste and smooth and chewy. The appearance of the peanut bean curd forming agent changes a thousand-year history of conventional bean curd foods with monotonous taste, and the peanut bean curd is popular due to rich nutrition, high protein and high unsaturated fatty acids.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a peanut tofu forming agent. Background technique [0002] Tofu is delicious, but there are few patterns. Recently, a kind of peanut tofu has appeared on the market. It is made of peanuts and supplemented with a small amount of gypsum. Nutrients such as sesame, eggs, milk or tomatoes can also be added to prepare peanuts. Sesame tofu, peanut egg tofu, peanut milk tofu, peanut tomato tofu and other peanut tofu products. However, because the gelatin of peanuts is not as good as that of soybeans, it is difficult to make peanut tofu successfully. Although the peanut tofu on the market has the fragrance of peanuts, it does not have the shape of tofu, and the shape is not good-looking, resulting in few sales. Contents of the invention [0003] According to the above deficiencies, the present invention provides a peanut tofu forming agent, which solves the problem that peanut ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
Inventor 黄运涛
Owner 黄运涛
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