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Method for making dried bean curd

A production method and technology of dried tea, which is applied in the field of food processing, can solve the problems of dry tea taste, chewiness and freshness preservation, etc., and achieve the effect of keeping fresh without deterioration, comprehensive and rich in nutrition, and good in taste

Inactive Publication Date: 2014-01-01
唐照保
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the different methods of making dried tea, the dried tea produced cannot be guaranteed in terms of taste, chewiness, freshness, etc.

Method used

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Examples

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Embodiment Construction

[0014] The embodiments of the present invention are described in detail below. This embodiment is implemented on the premise of the technical solution of the present invention, and detailed implementation methods and specific operating procedures are provided, but the protection scope of the present invention is not limited to the following implementation example.

[0015] A method for making dried tea, comprising the steps of:

[0016] (1) Select fresh soybeans and black beans with bright color and full grains, each of which accounts for 50%, soak in water at 25-30°C for 9-12 hours, and then rinse with clean water;

[0017] (2) Add water to refine the pulp, hang the four corners of the square filter cloth to form a hanging bag, place a container directly under the filter cloth to hold the slurry juice, pour it into the hanging bag after refining, shake the hanging bag, and carry out Separation of slurry and slag, and finally adding clean water to filter, the slag remains in ...

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PUM

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Abstract

The invention discloses a method for making dried bean curd. The method comprises the following steps: respectively selecting a half of soybeans and black beans, grinding, boiling pulp, filtering pulp, curdling, pressing, cut molding, marinating, vacuum packaging and sterilizing. Compared with the prior art, the method disclosed by the invention has the advantages that the soybeans and black beans are used as raw materials, so that the nutrition is comprehensive and rich, special marinade is adopted and no additive is used, so that the made dried bean curd has good taste, the dried bean curd is more chewy after being squeezed and dewatered by a forming machine, and meanwhile, vacuum package and sterilization are adopted to effectively maintain the freshness of the dried bean curd and prevent the dried bean curd from deteriorating.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for making dried tea. Background technique [0002] Dried tea is a kind of soy product, a subcategory of dried tofu, which has been loved by people since its appearance. The traditional dry tea production process generally includes: material selection, refining, boiling, filtering, pointing, pressing, cutting into pieces, seasoning, vacuum packaging, etc. However, due to the different methods of making dried tea, the dried tea produced cannot be guaranteed in aspects such as mouthfeel, chewiness, and freshness. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a method for making dried tea with good taste, chewy texture and long fresh-keeping period. [0004] The present invention is achieved through the following technical solutions: [0005] A method for making dried tea, co...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 唐照保
Owner 唐照保
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