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

Inactive Publication Date: 2014-03-05
ANHUI RENRENFU BEAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, tofu has the disadvantages of being easily broken in the process of processing, transportation, and dish making, and is not easy to absorb salt in the dish making process, which seriously affects the taste and shape of its eating process, greatly curbs the sales of tofu products, and then restricts the soy products. The development of processing enterprises

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0013] A method for preparing rotting, comprising the steps of:

[0014] a Select soybeans, soak them in the soaking solution at 22-28°C, and soak for 8-13 hours. The volume concentration is 0.1%-0.3%, and then adjust the pH to 5.5-6.0;

[0015] b Put the soaked soybeans in step a into the measuring cylinder in the refiner, add hot water at 90-95°C, the ratio of soybeans to hot water is 1:4-6 by weight, start the refiner for refining, and get Soymilk juice; the particle size of soymilk juice is not greater than 3 μm, and it is filtered through a 60-80 mesh sieve;

[0016] c. Boil the soybean milk juice filtered in step b until boiling. After boiling for 3-5 minutes, stop heating and cool to no higher than 50°C. 30°C, add glucono-δ-lactone with a weight volume concentration of 0.18%-0.25%, mix evenly to obtain a mixed solution, add the mixed solution into a wooden frame with a grid covered with cloth, and heat it at a temperature of 90 Heat preservation and solidification in...

Embodiment 1

[0020] a Select fresh soybeans with bright color, full grain, no moth and mildew, and soak them in the soaking solution at 22°C for 8 hours; the soaking solution is made by adding chitosan with a volume concentration of 0.5%-1. % of acetic acid aqueous solution, adjust the weight volume concentration to 0.1%-0.3%, and then adjust the pH to 5.5-6.0;

[0021] b Put the soaked soybeans in step a into the measuring cylinder of the refiner, add hot water at 90°C, the ratio of soybeans to hot water is 1:4-6 by weight, start the refiner to refine, and get Soymilk juice; the particle size of soymilk juice is not greater than 3 μm, and it is filtered through a 60-80 mesh sieve;

[0022] c. Boil the soybean milk juice filtered in step b until boiling. After boiling for 3 minutes, stop heating and cool down to no higher than 50°C. Glucono-δ-lactone with a weight volume concentration of 0.18% is mixed evenly to obtain a mixed solution, and the mixed solution is added into a covered woode...

Embodiment 2

[0026] a Select fresh soybeans with bright color, full grains, no insects and no mildew, soak them in the soaking solution at 25°C for 10 hours; the soaking solution is to add chitosan with a volume concentration of 0.5% Dissolve in 1.0% acetic acid aqueous solution, adjust the weight volume concentration to 0.1%-0.3%, and then adjust the pH to 5.5-6.0;

[0027] b Put the soaked soybeans in step a into the measuring cylinder in the refiner, and add hot water at 95°C, the ratio of soybeans to hot water is 1:4-6 by weight, start the refiner to refine, and obtain soybean milk juice ; The particle size of the soybean milk juice is not greater than 3 μm, and it is filtered with a 60-80 mesh sieve;

[0028] c. Boil the soybean milk juice filtered in step b until boiling. After boiling for 5 minutes, stop heating and cool to no higher than 50°C, then boil until boiling, and after boiling for 8 minutes, cool to no higher than 30°C. Add Glucono-δ-lactone with a weight-volume concentra...

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PUM

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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.

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

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 周启霞
Owner ANHUI RENRENFU BEAN IND
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