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Preparation method for plate-shaped bean curd

A technology of flat tofu and processing methods, which is applied in dairy products, cheese substitutes, applications, etc., can solve the problems of low-quality products, and achieve the effects of improving shelf life, delicate and lubricated taste, and smooth incision

Inactive Publication Date: 2014-03-12
SUZHOU JINJI FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem mainly solved by the present invention is to provide a preparation method of flat tofu, which improves the traditional production process of flat tofu and solves the problem of low-quality products

Method used

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Embodiment Construction

[0013] The preferred embodiments of the present invention are described in detail below, so that the advantages and features of the present invention can be more easily understood by those skilled in the art, so as to define the protection scope of the present invention more clearly.

[0014] Embodiments of the present invention include: a method for preparing flat bean curd, the steps of the processing method comprising:

[0015] First, the raw materials are cleaned and soaked; the soybeans are cleaned and filtered to remove turbidity; the water temperature for soaking soybeans is kept at 21-25°C, and the corresponding soaking time is controlled at 8-10 hours, or the water temperature is kept at 26-30°C, then the corresponding Soaking time is controlled at 6-7 hours;

[0016] Second, refining; grind the soybeans and water into a slurry; use the first raw pulp as the raw material, and adjust the concentration of the first raw pulp to 12.5~13°;

[0017] Third, ...

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Abstract

The invention discloses a preparation method for a plate-shaped bean curd. A processing method comprises the following steps: firstly, washing and immersing raw materials; washing soybeans and filtering to remove impurities; secondly, grinding: finely grinding the soybeans and the water into slurry; thirdly, centrifuging to remove dreg; fourthly, continuously boiling the slurry; sixthly, automatically mixing and washing the slurry; adding a uniform mixing solution of gypsum, glucolactone and potato starch into an automatic filling machine; mixing the mixing solution with the slurry and automatically filling a mixture into a bean curd box; seventhly, solidifying for molding. With the adoption of the manner, the preparation method for the plate-shaped bean curd can be used for effectively improving the water-retaining property of the plate-shaped bean curd to 85% from 72% through adding the potato starch in a suitable ratio, so that a cutting opening of the plate-shaped bean curd keeps smooth, the taste is not rough and the mouth feel is fine and smooth.

Description

technical field [0001] The invention relates to a method for preparing food tofu, in particular to a method for preparing flat tofu. Background technique [0002] Tofu is a traditional food in my country, with a history of more than 2,100 years. Tofu has high protein content, low fat, and has the effects of lowering blood pressure and cholesterol, so it is widely loved by people all over the world. Tofu is mainly made of soybeans through grinding, slag removal, boiling, stewing, coagulation and other processes. Flat tofu is relatively common in the market at present. It mainly supplies farmers' markets and group buying customers who use a large amount of tofu. It is a bulk product without tight packaging, so as time goes by, the moisture in the tofu will gradually break away from the internal organizational structure of the tofu and dissociate to the outside of the tofu. layer, which is a common "water out" problem, which affects the shelf life, quality, and cost of tof...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 金锋
Owner SUZHOU JINJI FOODS
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