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Preparation method of five-spice multi-layer dried bean curd mock meat

A technology of dried tofu and five spices, which is applied in the field of preparation of spiced thousand-layer dried tofu and vegetarian meat, can solve the problems of long marinating time, poor quality, hard taste of dried tofu, etc., and achieve the effect of consistent taste, complete color and fragrance, and uniform color

Inactive Publication Date: 2014-06-18
DEZHOU DOULAISHUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a preparation method of spiced melaleuca tofu, which solves the problems of long stewing time, hard dried tofu and poor taste in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of spiced melaleuca tofu dried vegetarian meat, the specific steps are as follows:

[0021] (1) Raw material screening: separate the foreign matter in the raw material soybean;

[0022] (2) Soaking: use 35°C water to soak the screened soybeans within 4 hours;

[0023] (3) Refining and separation: add soaked soybeans and drinking water to grind into fine soybean milk with a beater, then filter the fine soybean milk, add filtered raw soybean milk to the fine soybean milk during the filtering process, and discard the bean dregs as feed , merging the filtrates to obtain raw soybean milk, the mass ratio of the water and soybeans added during refining is 2: 1, and the mass ratio of the raw soybean milk and soybeans added during filtration is 1: 1;

[0024] (4) Boiling: heat raw soybean milk at 95-100°C for 3-5 minutes;

[0025] (5) Dosing: Pour the cooked soybean milk directly into a container filled with gypsum solution, and cover it for 10 minutes;

...

Embodiment 2

[0033] A kind of preparation method of spiced melaleuca tofu, concrete steps are as follows:

[0034] (1) Raw material screening: separate the foreign matter in the raw material soybean;

[0035] (2) Soaking: soak the screened soybeans within 24 hours with water at 0°C;

[0036] (3) Refining and separation: add soaked soybeans and drinking water to grind into fine soybean milk with a beater, then filter the fine soybean milk, add filtered raw soybean milk to the fine soybean milk during the filtering process, and discard the bean dregs as feed , merging the filtrates to obtain raw soybean milk, the mass ratio of the water and soybeans added during refining is 2: 1, and the mass ratio of the raw soybean milk and soybeans added during filtration is 1: 1;

[0037] (4) Boiling: heat raw soybean milk at 95-100°C for 3-5 minutes;

[0038] (5) Dosing: Pour the cooked soybean milk directly into a container filled with gypsum solution, and cover it for 10 minutes;

[0039] (6) Pouri...

Embodiment 3

[0046] A kind of preparation method of spiced melaleuca tofu, concrete steps are as follows:

[0047] (1) Raw material screening: separate the foreign matter in the raw material soybean;

[0048] (2) Soaking: use 20°C water to soak the screened soybeans within 10 hours;

[0049] (3) Refining and separation: add soaked soybeans and drinking water to grind into fine soybean milk with a beater, then filter the fine soybean milk, add filtered raw soybean milk to the fine soybean milk during the filtering process, and discard the bean dregs as feed , merging the filtrates to obtain raw soybean milk, the mass ratio of the water and soybeans added during refining is 2: 1, and the mass ratio of the raw soybean milk and soybeans added during filtration is 1: 1;

[0050] (4) Boiling: heat raw soybean milk at 95-100°C for 3-5 minutes;

[0051] (5) Dosing: Pour the cooked soybean milk directly into a container filled with gypsum solution, and cover it for 10 minutes;

[0052] (6) Pouri...

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PUM

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Abstract

The invention discloses a preparation method of five-spice multi-layer dried bean curd mock meat and relates to the technical field of bean product production. The preparation method comprises the following steps: screening raw materials, soaking, grinding and separation, boiling, coagulating, watering, pressing, stripping cloth, soaking, pressing for the second time, and airing for storage. The process is different from a conventional marinating method; dried bean curd is relatively tasty through the process of two-time pressing, watering and soaking; the process conditions are strictly controlled, so that the finished dried bean curd is uniform in color and taste; the multi-layer dried bean curd mock meat prepared by adopting the method is good in color, aroma and taste, and is popular in masses of consumers.

Description

technical field [0001] The invention relates to the technical field of bean product production, in particular to a preparation method of spiced melaleuca tofu and vegetarian meat. Background technique [0002] Vegetarian meat refers to a vegetarian food with a flavor and texture similar to meat. It is usually made of vegetable protein as the main raw material, including extrusion cooking. Dried tofu is a kind of vegetarian meat products. Dried tofu is rich in protein , and tofu protein is a complete protein, which not only contains eight kinds of amino acids necessary for the human body, but also its ratio is close to the needs of the human body, and its nutritional value is high; in addition, it contains a variety of minerals, which can supplement calcium and prevent calcium deficiency. Osteoporosis, promotes bone development, and is extremely beneficial to the bone growth of children and the elderly. Existing dried five-flavored tofu generally adopts the mode of long-time...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 孙艳
Owner DEZHOU DOULAISHUN FOOD
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