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A kind of seawater bean curd and preparation method thereof

A technology of seawater and tofu, which is applied in the field of seawater tofu and its production. It can solve the problems of tofu's taste and color without changing, and achieve the effects of improving immunity, reducing blood fat, and mellow taste

Active Publication Date: 2016-02-10
宋子刚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the manufacturer has made many improvements in production equipment and increased production efficiency, the production method of tofu has basically not changed, and the taste and color of tofu have not changed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of seawater bean curd is made from the raw materials of 20 jin of soybeans, 20 jin of clear water, 8 jin of mineral water, 5 jin of seawater and 11 jin of sea salt brine in parts by weight, wherein the sea salt brine is made according to the weight of sea salt brine and water Prepared at a ratio of 1:10. It is achieved through the following steps:

[0023] Step 1. Weigh the following raw materials by weight: 20 jin of soybeans, 20 jin of clear water, 8 jin of mineral water, 5 jin of seawater and 11 jin of sea salt brine;

[0024] Step 2. Soak the soybeans in clean water, remove them, and dry them for 1 hour to obtain soaked soybeans;

[0025] Step 3, adding the soaked beans obtained in Step 2 into mineral water, and refining to obtain soybean milk;

[0026] Step 4, mixing the soybean milk obtained in step 3 with seawater and heating to boiling, then adding sea salt brine, and then heating to boiling to obtain a mixture, and filtering the mixture to obtain stewe...

Embodiment 2

[0029] A kind of seawater tofu is made from 15 jin of soybeans, 15 jin of clear water, 5 jin of mineral water, 3 jin of seawater and 8 jin of sea salt brine in parts by weight, wherein the sea salt brine is made according to the weight of sea salt brine and water Prepared at a ratio of 1:10. It is achieved through the following steps:

[0030] Step 1. Weigh the following raw materials by weight: 15 jin of soybeans, 15 jin of clear water, 5 jin of mineral water, 3 jin of seawater and 8 jin of sea salt brine;

[0031] Step 2: Soak soybeans in clear water, remove them, and dry them for 0.6 hours to obtain soaked soybeans;

[0032] Step 3, adding the soaked beans obtained in Step 2 into mineral water, and refining to obtain soybean milk;

[0033] Step 4, mixing the soybean milk obtained in step 3 with seawater and heating to boiling, then adding sea salt brine, and then heating to boiling to obtain a mixture, and filtering the mixture to obtain stewed soybean milk;

[0034] Ste...

Embodiment 3

[0036] A kind of seawater bean curd is made from the raw materials of 25 jin of soybeans, 25 jin of clear water, 10 jin of mineral water, 8 jin of seawater and 15 jin of sea salt brine in parts by weight, wherein the sea salt brine is made according to the weight of sea salt brine and water Prepared at a ratio of 1:10. It is achieved through the following steps:

[0037] Step 1. Weigh the following raw materials by weight: 25 jin of soybeans, 25 jin of clear water, 10 jin of mineral water, 8 jin of seawater and 15 jin of sea salt brine;

[0038] Step 2. Soak the soybeans in clean water, remove them, and dry them for 1 hour to obtain soaked soybeans;

[0039] Step 3, adding the soaked beans obtained in Step 2 into mineral water, and refining to obtain soybean milk;

[0040] Step 4, mixing the soybean milk obtained in step 3 with seawater and heating to boiling, then adding sea salt brine, and then heating to boiling to obtain a mixture, and filtering the mixture to obtain ste...

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PUM

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Abstract

The invention provides seawater tofu, which is made from soybeans, clear water, mineral water, seawater and sea salt brine. The preparation method is as follows: first, soak soybeans in clear water and dry them, then add mineral water to grind to obtain soybean milk; Then, after heating the soybean milk to boiling, add sea salt brine, filter again, mix and boil, and then shape it. The seawater tofu of the present invention is rich in potassium, sodium, calcium, magnesium, iodine and other rich minerals and various trace elements, has a unique taste and a mellow taste, and has the functions of preventing cancer, whitening skin care, reducing blood fat and blood pressure, and improving immunity. Function, to fill the gap in the production method of domestic soy products, the nutritional value is much higher than traditional soy products, it is a noble product of high-end soy products for health preservation, and the price is low. The preparation method is simple in process and retains the natural ingredients contained in soybeans.

Description

technical field [0001] The invention relates to the technical field of bean curd food and its production method, in particular to seawater tofu and its production method. Background technique [0002] Tofu is a traditional food in my country. Tofu is high in protein and low in fat. It has the effects of lowering blood pressure, blood fat and cholesterol. It is suitable for both raw and cooked, suitable for all ages, and is a good delicacy for health preservation, longevity and longevity. Although the manufacturer has made many improvements in production equipment and increased production efficiency, the production method of tofu has basically not changed, and the taste and color of tofu have not changed. With the improvement of people's living standards, the requirements for food taste and nutritional components are getting higher and higher, especially for health care functions. Therefore, demand to propose a kind of bean curd product integrating taste, nutrition and heal...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 宋子刚
Owner 宋子刚