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Eleocharis dulcis grape beancurd

A water chestnut and grape technology, applied in the field of water chestnut grape tofu products and its processing, can solve problems such as adverse effects on the health of eaters, affecting the flavor of food, etc., and achieve the effect of enriching taste, enriching methods and types of nutrition, and reasonable formula

Inactive Publication Date: 2013-12-25
刘东姣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The coagulant used in the traditional method is brine salt, gypsum, etc., which not only affects its edible flavor, but also has an adverse effect on the health of the eater.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A water chestnut grape tofu is characterized in that it is processed and obtained according to the following steps:

[0019] a, preparation of water chestnut pulp: select 0.4kg fresh water chestnut, peel the skin, get the white pulp and put it into a colloid mill for grinding, make water chestnut pulp, and set aside;

[0020] b. Preparation of grape juice: select 0.4kg of fresh grapes and put them into the juicer to squeeze the juice, filter and collect the grape juice for later use;

[0021] c. Soak soybeans: choose 2kg of soybeans that are not rotten and plump and large-grained as raw materials, wash them, and soak them in warm water at 25°C for 8-10 hours until they feel no hard when pinched;

[0022] d. Refining and filtering: Add 4kg of water to each portion of soybeans according to the mass ratio, grind it into soybean milk with a beater, add a little vegetable oil to the soybean milk, and remove all the foam after 5 minutes. Add 4kg of water, refine the pulp, fi...

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PUM

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Abstract

The invention discloses eleocharis dulcis grape beancurd which is characterized in that the manufacturing method of the eleocharis dulcis grape beancurd includes the following steps of preparing eleocharis dulcis pulps, preparing grape juice, immersing beans, grinding and filtering pulp, mixing and boiling, coagulating and preparing beancurd. Eleocharis dulcis and grapes are added in the beancurd, and accordingly the prepared beancurd has the crisp taste of the eleocharis dulcis and the faint scent of the grapes. Therefore, preparing methods and nutrition varieties of traditional beancurd are enriched, the taste of the beancurd is enriched, and the beancurd has a unique taste.

Description

technical field [0001] The invention relates to a bean curd product, in particular to a water chestnut grape bean curd product and a processing method thereof. Background technique [0002] Vegetable water chestnut (also known as chestnut) has the functions of clearing heat and moistening lungs, promoting body fluid and eliminating stagnation, soothing liver and improving eyesight, promoting Qi and promoting transformation. It can be eaten raw or cooked. It is a kind of vegetable and fruit that people love to eat. However, these two eating methods are relatively extensive, and only the horseshoe itself is eaten. It can also be said that these two eating methods are relatively monotonous. The grape skin is thin and juicy, sweet and sour, rich in nutrition, and has the reputation of "Crystal Pearl". With the continuous improvement of people's living standards, many vegetables and fruits have introduced new combinations and eating methods to enrich people's diet and nutritiona...

Claims

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Application Information

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