Preparation method of raw bean curd

A technology of soybean and soaking liquid, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of restricting the development of soybean product processing enterprises, curbing the sales of tofu products, and not easy to absorb salt, so as to improve the fragile and non-absorbable salt , expand sales, improve the effect of product taste
CN103609740AInactive Publication Date: 2014-03-05ANHUI RENRENFU BEAN IND

Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
ANHUI RENRENFU BEAN IND
Publication Date
2014-03-05
Estimated Expiration
Not applicable · inactive patent
Patent Text Reader

Abstract

The invention discloses a preparation method of raw bean curd, which comprises the steps of selecting soybeans and soaking in a soak solution at 22-28 DEG C; after 8-13 hours of soaking, grinding the soybeans into soybean milk by a grinder, and filtering with a sieve of 60-80 meshes; boiling the soybean milk for 3-5 minutes, stopping heating, and cooling to a temperature not higher than 50 DEG C; boiling the soybean milk again for 5-8 minutes, and cooling to a temperature not higher than 30 DEG C; adding gluconic acid-delta-lactone with concentration of 0.18-0.25%, and mixing uniformly; adding the mixed liquid into a wood box with grating in which wrapping cloth is paved; solidifying for 0.3-0.5 hour in a sealing heat preservation chamber at a temperature of 90-95 DEG C, taking out the product and quickly cooling and forming; after the formation, squeezing on a frame to obtain dried bean curd; deeply frying the dried bean curd for 45-65 seconds in a deep fryer at 165-175 DEG C; taking out the dried bean curd from the deep fryer with a filter net; after the dried bean curd is cooled, aseptically packaging with a polyethylene bag to obtain the raw bean curd.
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Description

technical field

[0001] The invention relates to a method for preparing soybean products, in particular to a method for preparing raw rot. Background technique

[0002] Tofu has a long history and is extremely nutritious, containing iron, magnesium, potassium, niacin, copper, calcium, zinc, phosphorus, folic acid, vitamin B1, lecithin and vitamin B6. For every 100 grams of firm tofu, water accounts for 69.8%, contains 15.7 grams of protein, 8.6 grams of fat, 4.3 grams of carbohydrates and 0.1 grams of fiber, and can provide 611.2 kilojoules of heat. The high amino acid and protein content in tofu makes it a good supplement to grains. 78% of tofu fat is unsaturated fatty acid and does not contain cholesterol, known as "vegetable meat". Tofu is a nourishing and heat-clearing food for health. Regular consumption can nourish the middle and replenish qi, clear away heat and moisten dryness, promote body fluid and quench thirst, and cleanse the stomach. With the improvement of p...

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
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