Unlock instant, AI-driven research and patent intelligence for your innovation.

Method for preparing sauced dried bean curd

A production method and technology of dried tofu, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of low nutritional value, poor forming ability, rough taste, etc., to improve comprehensive nutritional value, enrich nutrition, and taste fresh effect

Inactive Publication Date: 2014-01-22
唐照保
View PDF4 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the existing dried tofu is mainly made of soybeans, which has relatively low nutritional value, poor forming ability, rough taste, not fresh and tender, and poor color.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] This embodiment is a preferred embodiment of the present invention.

[0024] A kind of preparation method of sauce-flavored dried tofu, comprises the steps:

[0025] (1) Prepare raw materials according to the weight ratio of 55 soybeans, 25 black beans, 6 peanut kernels, 4 walnut kernels, and 3 black rice, remove impurities, and wash for later use;

[0026] (2) Soak the raw materials with the above weight ratio in warm water for 7 hours;

[0027] (3) Grind the soaked raw materials into soymilk and boil, then switch to low heat and continue to cook for 3-5 minutes;

[0028] (4) Filter the boiled soybean milk, separate the pulp residue, and cool the slurry to 70-75°C;

[0029] (5) Put the slurry into the pot and continue to boil, then dissolve the solid gallbladder in cold water and slowly add it to the slurry, stir quickly to mix it with the slurry evenly, and turn off the heat;

[0030] (6) Wait for the slurry to stand for 5-8 minutes, let the temperature drop to roo...

Embodiment 2

[0035] A kind of preparation method of sauce-flavored dried tofu, comprises the steps:

[0036] (1) Prepare raw materials according to the weight ratio of 50 soybeans, 20 black beans, 5 peanut kernels, 3 walnut kernels, and 2 black rice, remove impurities, and wash for later use;

[0037] (2) Soak the raw materials with the above weight ratio in warm water for 6 hours;

[0038] (3) Grind the soaked raw materials into soymilk and boil, then switch to low heat and continue to cook for 3-5 minutes;

[0039] (4) Filter the boiled soybean milk, separate the pulp residue, and cool the slurry to 70-75°C;

[0040] (5) Put the slurry into the pot and continue to boil, then dissolve the solid gallbladder in cold water and slowly add it to the slurry, stir quickly to mix it with the slurry evenly, and turn off the heat;

[0041] (6) Wait for the slurry to stand for 5-8 minutes, let the temperature drop to room temperature, and then dehydrate 40-45% according to the conventional method ...

Embodiment 3

[0046] A kind of preparation method of sauce-flavored dried tofu, comprises the steps:

[0047] (1) Prepare raw materials according to the weight ratio of 60 soybeans, 30 black beans, 8 peanut kernels, 6 walnut kernels, and 5 black rice, remove impurities, and wash for later use;

[0048] (2) Soak the raw materials with the above weight ratio in warm water for 8 hours;

[0049] (3) Grind the soaked raw materials into soymilk and boil, then switch to low heat and continue to cook for 3-5 minutes;

[0050] (4) Filter the boiled soybean milk, separate the pulp residue, and cool the slurry to 70-75°C;

[0051] (5) Put the slurry into the pot and continue to boil, then dissolve the solid gallbladder in cold water and slowly add it to the slurry, stir quickly to mix it with the slurry evenly, and turn off the heat;

[0052] (6) Wait for the slurry to stand for 5-8 minutes, let the temperature drop to room temperature, and then dehydrate 40-45% according to the conventional method ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for preparing sauced dried bean curd. The method comprises steps of soaking soybean, black soya bean, peanut kernel, walnut kernel and black rice, then boiling, filtering, separating thick liquid and dregs, boiling the thick liquid, dropping edible magnesium chloride so as to prepare the bean curd, then airing the bean curd and slicing, adding fresh ginger, salt and brine specially made by the method, mixing uniformly, sealing and pickling for 8-10 days, removing the juice, putting into an oven for baking for 5-6 hours, and obtaining the sauced dried bean curd. Compared with the prior art, the method has the advantages that black soya bean and soybean are taken as the main materials and appropriate black rice, walnut kernel and peanut kernel are also adopted, so that the comprehensive nutritive value of the product is improved; beans and specially made brine are used for pickling, so that the sauced dried bean curd not only has rich nutrition, and also has improved taste; and the sauced dried bean curd has the characteristics of good shaping capacity and fresh and tender flavor.

Description

technical field [0001] The invention relates to the technical field of manufacturing technology of dried bean curd, in particular to a method for manufacturing dried bean curd with sauce. Background technique [0002] Dried tofu is a folk snack with a long history, and it is also the abbreviation of dried tofu. To distinguish the quality of dried tofu depends on whether the outer skin is flexible and the inner meat is tender and smooth. Most of the existing dried tofu is based on soybeans, which has relatively low nutritional value, poor forming ability, rough mouthfeel, not fresh and tender, and poor color. [0003] There are many types of beans, each of which contains different nutrients and therapeutic effects: soybean protein contains more lysine, but less methionine. Soybeans contain a fatty substance called linoleic acid, which can promote children's neurodevelopment. Soybean protein content is as high as about 40%, and the highest quality can reach about 50%, which ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 唐照保
Owner 唐照保