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Preparation process for sweet potato fried bean curd

A preparation technology, oil tofu technology, applied in the field of sweet potato oil tofu preparation technology, can solve the problems of single taste, insufficient nutrition, etc., and achieve the effect of increasing taste, not easy to get angry, and easy to digest

Inactive Publication Date: 2013-12-11
秦增琳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Such as the Chinese invention patent whose publication number is CN103109938A, the oily bean curd made by it has good foaming expansibility, rich bean fragrance and oily fragrance, but because it only has a single raw material soybean to make, the taste is single, and the nutrition is not rich enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1) Preparation of soybean milk: Clean the 20-hour soybeans, and then put them into a refiner for refining. The volume ratio of water and soybeans in the refining is 3:1;

[0023] 2) Preparation of slurry: beat fresh sweet potatoes, filter out sweet potato residue, let the sweet potato slurry stand still, and after it is divided into upper and lower layers, pour off the upper clarified liquid to obtain sweet potato slurry; powder, 0.5 parts by weight of peppermint powder, and 1 part by weight of red bamboo liquid are added into 15 parts by weight of sweet potato pulp and fully stirred and mixed to obtain a slurry;

[0024] 3) Cooking: filter the soybean milk and the mixed milk separately, and then put the filtered soybean milk and the mixed milk into the steam cooking tank for cooking, wherein the temperature in the steam cooking tank of the soybean milk is 95 °C, boil 3 minutes; the temperature in the steam cooking tank for pulp preparation is 110°C, cook for 5 minutes;...

Embodiment 2

[0029] 1) Preparation of soybean milk: Wash the 16-hour soybeans, and then put them into a refiner for refining. The volume ratio of water and soybeans in the refining is 4:1;

[0030] 2) Preparation of slurry: beat fresh sweet potatoes, filter out sweet potato residue, let the sweet potato slurry stand still, and after being divided into upper and lower layers, pour off the upper clarified liquid to obtain sweet potato slurry; in parts by weight, add 0.8 parts by weight of Luo Han Guo powder, 0.8 parts by weight of peppermint powder, and 1.5 parts by weight of red bamboo liquid are added into 18 parts by weight of sweet potato pulp and fully stirred and mixed to obtain a slurry;

[0031] 3) Boiling: Filter the soybean milk and the blended milk separately, and then put the filtered soybean milk and the blended milk into the steam cooking tank for cooking, wherein the temperature in the steam cooking tank of the soybean milk is 98 ° C, boiled 2 minutes; the temperature in the s...

Embodiment 3

[0036] 1) Preparation of soybean milk: Wash the 17-hour soybeans, and then put them into a refiner for refining. The volume ratio of water and soybeans in the refining is 5:1;

[0037] 2) Preparation of slurry: beat fresh sweet potatoes, filter out sweet potato residue, let the sweet potato slurry stand still, and after being divided into upper and lower layers, pour off the upper clarified liquid to obtain sweet potato slurry; powder, 1 weight part of peppermint powder, 2 weight parts of Danzhu liquid are added in 20 weight parts of sweet potato pulp and fully stirred and mixed to prepare the slurry;

[0038] 3) Cooking: Filter the soybean milk and the mixed milk separately, and then pour the filtered soybean milk and the mixed milk into the steam cooking tank for cooking, wherein the temperature in the steam cooking tank of the soybean milk is 100 ° C, boil 1 minute; the temperature in the steam cooking tank for pulp preparation is 120°C, and cook for 3 minutes;

[0039] 4)...

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PUM

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Abstract

The invention discloses a preparation process for sweet potato fried bean curd. The preparation process comprises the following steps: (1) preparing beans; (2) preparing pulps; (3) boiling the pulps; (4) mixing the pulps and cooling; (5) coagulating; (6) pressing bean curd jelly, dicing, frying for foaming, and cooling to obtain the fried bean curd. According to the preparation process, the sweet potato pulps are added into soybean milk, so that the fried bean curd has clean aroma of sweet potatoes, the mouth feel of the fried bean curd is improved, and the nutritional value of the fried bean curd is improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation process of sweet potato fried tofu. Background technique [0002] Fried tofu is a fried food of tofu, which is rich in high-quality protein, various amino acids, unsaturated fatty acids and phospholipids, etc., and the content of iron and calcium is also high. The volume of fried bean curd is about eight cubic centimeters, the color is golden, the outer skin is smooth, and the inner is like silk screen, soft and firm, full of elasticity, once kneaded into a ball, let go and restore, stored for one month, it will not be moldy, it can be used for steaming, It is a main course of frying and stewing, and it can also be used as an ingredient for various meat dishes. It is a good product for both meat and vegetarian banquets. Steamed stuffed meat is a famous dish at banquets; cut into pieces as ingredients for soup and stew, the soup tastes fragrant and will not ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 秦增琳
Owner 秦增琳
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