A kind of durian mangosteen flavor tofu

A technology of durian and mangosteen, which is applied in the field of durian and mangosteen tofu products and its processing, which can solve the problems of affecting the flavor of food and adverse effects on the health of eaters, and achieve the effect of rich nutrition types, rich taste and reasonable formula

Inactive Publication Date: 2015-09-23
杨晨
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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

[0019] A durian mangosteen-flavored tofu is characterized in that it is processed and obtained according to the following steps:

[0020] a. Prepare durian pulp pulp: select well-developed, thick and sparse thorns on the skin, mature 3kg durians that emit the inherent aroma of durian, peel and remove the core, and obtain viscous, juicy, pale yellow durian pulp and put it into a colloid mill for grinding. Make durian pulp and set aside;

[0021] b. Preparation of mangosteen pulp: select 2kg of fresh mangosteen to peel and take the flesh and put it into a colloid mill for grinding to make mangosteen pulp for later use;

[0022] c. Soaking soybeans: choose 2kg of soybeans that are not moldy and plump and large-grained as raw materials, wash them, and soak them in warm water at 25°C for 10 hours, until there is no hard feeling when pinched;

[0023] d. Refining and filtering: Add 4kg of water to each portion of soybeans according to the mass ratio, grind it into soybean milk with...

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PUM

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Abstract

The invention discloses durian mangosteen-flavored bean curd, which is characterized in that it is obtained through the following steps: preparing durian pulp pulp, preparing mangosteen pulp pulp, soaking soybeans, refining and filtering, mixing and cooking pulp, pointing pulp, and making tofu. The durian and mangosteen bean curd prepared by the invention is tonic but not dry, and has a mild nature and multiple therapeutic effects, and is suitable for people with different physiques, especially in autumn and winter. Therefore, this tofu enriches the nutritional types of traditional tofu, and enriches the taste of tofu, endowing the tofu with a unique fragrance.

Description

technical field [0001] The invention relates to a tofu product, in particular to a durian mangosteen tofu product and a processing method thereof. Background technique [0002] Durian is rich in protein, fat, carbohydrates and cellulose, and also contains vitamin A, vitamin B, vitamin C, vitamin E, folic acid, niacin, inorganic elements calcium, iron, phosphorus, potassium, sodium, magnesium, selenium, etc. , is a tropical fruit with high nutritional density and balance. Modern medical experiments have shown that a proteolytic enzyme contained in durian juice and peel can promote the penetration of drugs into the lesion, have anti-inflammatory and anti-edema effects, and improve blood circulation. [0003] Although durian is rich in nutrition and has medicinal effects, it is not suitable for everyone, because durian is a strong heat fruit, which can easily cause dryness and heat in the body, causing fire, dry throat, dry tongue, sore throat, etc. In order to avoid physical ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 杨晨
Owner 杨晨
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