Casing bean curd and manufacturing method thereof

A production method and sausage casing technology, which are applied to casing tofu and its production field, can solve the problems of inability to effectively absorb nutrients, adverse to human health, and cause life, etc., so as to save the need for stripping packaging, facilitate access, and have good eating taste. Effect

Inactive Publication Date: 2014-04-09
陈玉生
View PDF4 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Egg tofu enjoys a high reputation among consumers for its high quality, delicious taste, nutrition, health, convenience and value for money. It cannot effectively absorb the nutrients contained in it, and its packaging is filled into a plastic packaging box or packaging bag by mixing eggs, vegetable protein and water into a slurry tank, and the protein coa

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Casing bean curd and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The present invention provides a manufacturing method of intestine-coated tofu, which includes the following steps:

[0034] The first step is to boil the soybean milk: boil the soybean milk and keep it at 100°C for 10 to 15 minutes;

[0035] The steps of the preparation method of the soybean milk are as follows:

[0036] (1) Choose high-quality non-GMO soybeans, soak them in a drinking water source of 9-11°C (water temperature is preferably 10°C) until the soybeans absorb water and reach saturation, soak the soybeans until they are saturated for 2 hours, and then wash the soybeans; One hour is repeated unit soaking and cleaning, repeated 3 times to remove the miasma, plant acid and harmful substances of soybeans;

[0037] (2) Soak and wash the soybeans with drinking water at 9~11℃ (the water temperature is preferably 10℃) in a repeating unit of 3 hours. Repeat 14 times to further remove the phytoacid and further expand the protein particles in the soybeans. ;

[0038] (3) Soak...

Embodiment 2

[0044] A manufacturing method of intestine-coated tofu includes the following steps:

[0045] The first step is to cook soy milk: boil the soy milk and keep it at 100°C for 10 to 15 minutes, then cool the soy milk and keep the temperature of the soy milk below 40°C, then add food-grade vegetable protein coagulant or glucose Sodium fat and stir well;

[0046] The steps of the preparation method of the soybean milk are as follows:

[0047] (1) Choose high-quality non-GMO soybeans, soak them in a drinking water source of 9-11°C (water temperature is preferably 10°C) until the soybeans absorb water and reach saturation, soak the soybeans until they are saturated for 2 hours, and then wash the soybeans; One hour is repeated unit soaking and cleaning, repeated 3 times to remove the miasma, plant acid and harmful substances of soybeans;

[0048] (2) Soak and wash the soybeans with drinking water at 9~11℃ (the water temperature is preferably 10℃) in a repeating unit of 3 hours. Repeat 14 tim...

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 provides casing bean curd and a manufacturing method thereof. The casing bean curd comprises a casing which is prepared from a pork intestine and soft bean curd with which the casing is filled. The manufacturing method of the casing bean curd comprises the following steps: cooking soybean milk thoroughly, namely boiling the soybean milk, and continuously cooking the soybean milk for 10-15 minutes at the temperature of 100 DEG C; manufacturing the casing, namely selecting the pork intestine, cleaning the pork intestine, and soaking and cooking the pork intestine in water at the temperature of 100 DEG C over slow fire for 5 minutes to enable the pork intestine to shrink; filling the soybean milk, namely hermetically tightening one end of the manufactured casing, pouring the soybean milk manufactured in the first step into the casing, keeping the soybean milk at the temperature of below 40 DEG C, adding a food-grade vegetable protein coagulator or glucono-delta-lactone, performing uniform stirring, and then hermetically tightening one end, from which the soybean milk is poured of the casing; forming the bean curd, namely, continuously cooking the casing filled with the soybean milk in the water at the temperature of 100 DEG C for 5-10 minutes to coagulate the vegetable protein coagulator or the glucono-delta-lactone in the soybean milk.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a kind of tofu with casings and a preparation method thereof. Background technique [0002] Tofu production technology has a long history since its inception, and various tofu production processes are constantly emerging. Now there is a best-selling tofu on the market-egg tofu (also known as Japanese tofu), which is popular due to its smooth and tender taste. Widely loved by people. However, although its texture is similar to tofu, it is made with eggs as the main raw material, supplemented by pure water, vegetable protein, and natural seasonings. It has the smooth taste of tofu and the delicious fragrance of eggs. [0003] Egg tofu is well-known among consumers for its high quality, deliciousness, nutrition, health, convenience and value for money. However, in fact, the vegetable protein in egg tofu and the protein in eggs are not compatible, so people will not It cannot effectively ab...

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
IPC IPC(8): A23C20/02A23L11/45
Inventor 陈玉生
Owner 陈玉生
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap