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Preparation method of fried bean curd of mung bean

A preparation process and mung bean oil technology are applied in the field of preparation technology of mung bean oil tofu, which can solve the problems of insufficient nutrition and single taste, and achieve the effects of being difficult to get angry, easy to digest, and alleviating discomfort.

Inactive Publication Date: 2013-12-25
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

[0021] 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;

[0022] 2) Preparation of pulp: put fresh mung beans into a refiner for refining, the volume ratio of water and mung beans in the refining is 2:1; in parts by weight, add 0.5 parts by weight of Luo Han Guo powder, Peppermint powder and 1 weight part of Danzhu liquid are added to 20 weight parts of mung bean milk and fully stirred and mixed to prepare a slurry;

[0023] 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 70°C, cook for 5 minutes;

[0024] 4) Mix the boiled soymilk and the blended milk at a volume ratio of 10:1, and...

Embodiment 2

[0028] 1) Preparation of soybean milk: Wash the soybeans for 15 hours, and then put them into a refiner for refining. The volume ratio of water and soybeans in the refining is 4:1;

[0029] 2) Preparation of pulp: put fresh mung beans into a refiner for refining, the volume ratio of water and mung beans in the refining is 2.5:1; Peppermint powder and 1.5 parts by weight of red bamboo liquid are added to 22 parts by weight of mung bean milk and fully stirred and mixed to obtain a mixed slurry;

[0030] 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 steam cooking tank for pulp preparation is 75°C, cook for 4 minutes;

[0031] 4) Mix the boiled soymilk and the blended milk at a volume ratio of 12:1, and then lower the temperature of the m...

Embodiment 3

[0035] 1) Preparation of soybean milk: Clean the soybeans for 18 hours, and then put them into a refiner for refining. The volume ratio of water and soybeans in the refining is 5:1;

[0036] 2) Preparation of slurry: put fresh mung beans into a refiner for refining, the volume ratio of water to mung beans in the refining is 3:1; Peppermint powder and 2 parts by weight of Danzhu liquid are added to 25 parts by weight of mung bean milk and fully stirred and mixed to prepare a slurry;

[0037] 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 80°C, and cook for 3 minutes;

[0038] 4) Mix the boiled soymilk and the blended milk at a volume ratio of 15:1, and then lower the temperature of the mixed slurry ...

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PUM

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Abstract

The invention discloses a preparation method of fried bean curd of mung bean. The preparation method comprises the following steps: (1) preparing bean; (2) preparing and mixing pulp; (3) boiling pulp; (4) mixing the pulp and cooling; (5) congealing the pulp; (6) pressing uncongealed bean curd, stripping and slicing, frying in oil and foaming, and cooling, thus obtaining the fried bean curd. Through the preparation method, the mung bean ground pulp is mixed with the soybean milk; the mung bean is capable of reducing calorie produced by frying in the oil; meanwhile, flatulence is easily generated after the fried food is taken; the mung bean has functions of diminishing swelling and removing flatulence, clearing heat and removing toxicity, so that the discomfort caused by the fried food can be relieved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation process of mung bean oil 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 rot a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/40A23L11/45
Inventor 秦增琳
Owner 秦增琳
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