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Method for making dried bean curd with a rose aroma

A manufacturing method and technology for dried tofu, which are applied in the field of manufacturing rose-flavored dried tofu, can solve the problems of single dried tofu variety, unable to further attract consumers, single flavor, etc., so as to prevent cardiovascular diseases, prevent vascular sclerosis, and protect the heart. Effect

Inactive Publication Date: 2014-10-01
李文俊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the current dried bean curd has a single variety, basically based on five flavors, resulting in a single flavor, which cannot further attract eaters.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of manufacture method of rose fragrance dried bean curd, comprises the steps:

[0024] Refining: Grind the soybeans soaked for 20 hours into soybean milk, and filter the soybean milk with a filter;

[0025] Boiling: Boil the filtered soybean milk for 20 minutes, then add 40% water to the pot to reduce the concentration of soybean milk and slow down the solidification speed, so that the formation of protein coagulum network will be slowed down. Reduce the package of water and soluble matter, so as to facilitate the smooth discharge of water during pressing;

[0026] Solidification: first use a cold and heat exchanger to cool down the boiled soybean milk, the temperature of the soybean milk after cooling is 80°C, and then use brine to make bean curd;

[0027] Packing: Cut the tofu into pieces before packing, which is not only conducive to breaking the network to release the bag water, but also spreads the tofu brain evenly on the bag cloth, and the quality of the ...

Embodiment 2

[0032] A kind of manufacture method of rose fragrance dried bean curd, comprises the steps:

[0033] Refining: grind the soybeans soaked for 25 hours into soybean milk, and filter the soybean milk with a filter;

[0034] Boiling: Boil the filtered soybean milk for 25 minutes, then add 45% water to the pot to reduce the concentration of soybean milk and slow down the solidification speed, so that the formation of protein coagulum network will be slowed down. Reduce the package of water and soluble matter, so as to facilitate the smooth discharge of water during pressing;

[0035] Solidification: first use a cold and heat exchanger to cool down the boiled soybean milk, the temperature of the soybean milk after cooling is 85°C, and then use brine to make bean curd;

[0036] Packing: Cut the tofu into pieces before packing, which is not only conducive to breaking the network to release the bag water, but also spreads the tofu brain evenly on the bag cloth, and the quality of the ...

Embodiment 3

[0043] A kind of manufacture method of rose fragrance dried bean curd, comprises the steps:

[0044] Refining: Grind the soybeans soaked for 30 hours into soybean milk, and filter the soybean milk with a filter;

[0045] Boiling: Boil the filtered soybean milk for 30 minutes, then add 50% water to the pot to reduce the concentration of soybean milk and slow down the solidification speed, so that the formation of protein coagulum network will be slowed down. Reduce the package of water and soluble matter, so as to facilitate the smooth discharge of water during pressing;

[0046] Solidification: first use a cold and heat exchanger to cool down the boiled soybean milk. After cooling, the temperature of the soybean milk is 90°C, and then use brine to make bean curd;

[0047]Packing: Cut the tofu into pieces before packing, which is not only conducive to breaking the network to release the bag water, but also spreads the tofu brain evenly on the bag cloth, and the quality of the ...

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Abstract

The invention discloses a method for making dried bean curd with a rose aroma. The method is characterized by including the following steps: grinding beans into pulp; boiling the pulp; solidifying; wrapping; boiling in brine and freezing. The dried bean curd with the rose aroma can be made by boiling the bean curd in brine ingredients with rose petals; and the dried bean curd with the rose aroma contains multiple minerals for supplementing calcium, preventing osteoporosis caused by calcium deficiency and promoting the development of bones, is very beneficial to the growth of bones of children and old people, also has the effects of promoting qi circulation and relieving depression, smoothing blood and relieving pain, and can also be eaten by patients suffering from stomachache due to emotional depression and the hyperactive liver-qi attacking the stomach, reduced appetite, nausea and retching, irregular menstruation and tumble pains.

Description

technical field [0001] The invention relates to a method for manufacturing dried tofu, in particular to a method for manufacturing rose-flavored dried tofu. Background technique [0002] Dried tofu is a reprocessed product of tofu. It is salty, fragrant and refreshing, hard and tough, and will not go bad after a long time. Dried tofu is rich in nutrients, containing a lot of protein, fat, carbohydrates, and also contains calcium, phosphorus, iron and other minerals needed by the human body. Salt, fennel, Chinese prickly ash, aniseed, dried ginger and other seasonings are added to dried tofu during the production process. [0003] For example, the Chinese invention patent "A Production Method of Soybean Protein Jerky" with application number 201210504615 discloses a production method of soybean protein jerky, including the following steps: Step 1, material selection; Step 2, cutting; Step 3 Step 4, cooling down; Step 5, packaging; Step 6, sterilization; Step 7, inspection ...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 李文俊
Owner 李文俊
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