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Health-care seaweed bean curd and processing technology

A processing technology and tofu technology, which is applied in the field of seaweed health-care tofu and its processing technology, can solve the problems of looseness, easy loosening, separation and combination of seaweed and tofu, etc., and achieve the effect of not easy loosening, unique taste and high degree of crosslinking

Inactive Publication Date: 2014-09-03
南京海鲸食品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current seaweed health-care tofu tends to be separated from the seaweed or the tofu during the production process, or the combination is not tight, and it is prone to loose state

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A seaweed health-care tofu, the production components include the following raw materials in parts by weight: 80 parts of soybean milk, 11 parts of salt, 25 parts of seaweed powder, 0.2 parts of coagulant, 0.9 part of pectinase, 9 parts of konjac powder, the coagulant It includes the following components in parts by weight: 6 parts of 0.03% potassium bromate, 0.3 part of calcium carbonate powder, 0.5 part of sodium citrate, 15 parts of gluconolactone with a concentration of 3.2%, and a coagulant for mixing.

[0012] The above seaweed health-care tofu processing technology includes the following steps: weighing corresponding raw material components by weight; then mixing soybean milk, salt, konjac powder, coagulant and seaweed powder and heating to 85°C, adding coagulant, heating and stirring to make It is solidified, then sterilized, cut into pieces and packaged.

Embodiment 2

[0014] A seaweed health-care bean curd comprises the following raw materials in parts by weight: 60 parts of soybean milk, 8 parts of table salt, 35 parts of seaweed powder and 0.8 part of coagulant. The alkaline surface agent comprises the following components in parts by weight: 6 parts of 0.03% potassium bromate, 0.3 parts of calcium carbonate powder, 2 parts of sodium citrate, and 12 parts of 3.5% gluconolactone.

[0015] The above seaweed health-care tofu processing technology includes the following steps: weighing corresponding raw material components by weight; then mixing soybean milk, salt, konjac powder, coagulant and seaweed powder and heating to 85°C, adding coagulant, heating and stirring to make It is solidified, then sterilized, cut into pieces and packaged.

Embodiment 3

[0017] The seaweed health-care bean curd comprises the following raw materials in parts by weight: 70 parts of soybean milk, 9 parts of salt, 30 parts of seaweed powder, 0.5 part of coagulant, 0.5 part of pectinase and 8 parts of konjac powder. The alkaline surface agent comprises the following components in parts by weight: 4 parts of 0.03% potassium bromate, 0.4 parts of calcium carbonate powder, 1.5 parts of sodium citrate, and 14 parts of 3.3% gluconolactone.

[0018] The above seaweed health-care tofu processing technology includes the following steps: weighing corresponding raw material components by weight; then mixing soybean milk, salt, konjac powder, coagulant and seaweed powder and heating to 85°C, adding coagulant, heating and stirring to make It is solidified, then sterilized, cut into pieces and packaged.

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PUM

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Abstract

The invention discloses a health-care seaweed bean curd which is characterized by being prepared from the following raw materials in parts by weight: 60-80 parts of skins of soya-bean milk, 8-11 parts of table salt, 18-25 parts of soybean sauce, 0.2-0.8 part of ground pepper and 2.2-3.2 parts of sodium carbonate. The invention further discloses a processing technology of the seaweed health-care bean curd. According to the health-care seaweed bean curd disclosed by the invention, the tackiness between bean curd and seaweed is relatively high through a special coagulator, and the crosslinking degree of the bean curd and the seaweed is higher than that of pectinase and konjaku flour. The prepared health-care seaweed bean curd is not easy to loosen and further unique in taste.

Description

technical field [0001] The invention relates to a food, in particular to a seaweed health-care tofu and a processing technology thereof. Background technique [0002] Seaweed tofu is rich in vegetable protein and fat, easy to digest after eating, and is an excellent nourishing food. . However, the current seaweed health-care tofu tends to be separated from the seaweed and tofu during the production process, or the combination is not tight, and it is prone to loose state. Contents of the invention [0003] Purpose of the invention: In order to overcome the deficiencies in the prior art, the present invention provides a seaweed health-care bean curd and its processing technology. [0004] Technical solution: In order to achieve the above object, a kind of seaweed health-care tofu provided by the present invention comprises the following raw materials in parts by weight: 60-80 parts of soybean milk, 8-11 parts of table salt, 25-35 parts of seaweed powder, coagulant 0.2~0....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 许林新
Owner 南京海鲸食品厂