Manufacturing method for dried bean curd with red jujubes and Chinese wolfberries

A production method and technology of dried tofu, which is applied in dairy products, cheese substitutes, applications, etc., can solve the problems of not having a fine grasp of the production process of dried tofu with red dates and wolfberry, the loss of nutrition of dried tofu, and rough processing methods, so as to regulate the body's immunity ability, increase nutritional value, and enrich the taste

Active Publication Date: 2014-10-01
ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It uses processed dried tofu without controlling the quality of the dried tofu from the source, and the method of smearing tomato sauce and chili sauce on the surface of the dried tofu highlights the taste of tomato sauce and chili sauce, changing the quality of the dried tofu. The purity of the lo-mei; the above-mentioned processing method is relatively rough, and the production process of dried tofu with red dates and wolfberry is not carefully grasped, and the nutrition of dried tofu is lost, and the flavor is not pure enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Select beans: select low-oil and high-protein soybeans to ensure that the water-soluble protein content of dried soybeans is ≥34.0%;

[0035] (2) Soaking beans: soaking beans for 8 hours;

[0036] (3) Grinding soybean milk: the soybeans soaked in step (2) are ground into a slurry with a grinding wheel, and water is dripped while grinding;

[0037] (4) Filtration slurry: Pour the ground slurry in step (3) into a centrifuge, add a small amount of water, stir evenly, turn on the centrifuge, filter, add water, centrifuge again, and centrifuge for 3 times;

[0038] (5) Boiling pulp: Put the bean dregs after filtering the pulp in step (4) into a controllable electric heating pot, control the boiling temperature to 95℃, keep it in a boiling state for 3 minutes, after boiling, filter with 80 mesh copper yarn Net filter

[0039] (6) Dot pulping: use 3 parts of salt brine for every 40 parts of soybeans, do the point pulping at a temperature of 75 ℃, control the salt brine concentratio...

Embodiment 2

[0053] (1) Select beans: select low-oil and high-protein soybeans to ensure that the water-soluble protein content of dried soybeans is ≥34.0%;

[0054] (2) Soaking beans: control the soaking time at 10 hours;

[0055] (3) Grinding soybean milk: the soybeans soaked in step (2) are ground into a slurry with a grinding wheel, and water is dripped while grinding;

[0056] (4) Filtration slurry: Pour the ground slurry in step (3) into a centrifuge, add a small amount of water, stir evenly, turn on the centrifuge, filter, add water, centrifuge again, and centrifuge for 3 times;

[0057] (5) Boiling pulp: Put the bean dregs after filtering the pulp in step (4) into a controllable electric heating pot, control the boiling temperature to 97°C, keep it in a boiling state for 4 minutes, after boiling, filter with 90 mesh copper yarn Net filter

[0058] (6) Dotting: Use 3 parts of salt brine for every 40 parts of soybeans, do dot dots at a temperature of 80 ℃, and control the concentration of sal...

Embodiment 3

[0072] (1) Select beans: select low-oil and high-protein soybeans to ensure that the water-soluble protein content of dried soybeans is ≥34.0%;

[0073] (2) Soaking beans: control the soaking time at 12 hours;

[0074] (3) Grinding soybean milk: the soybeans soaked in step (2) are ground into a slurry with a grinding wheel, and water is dripped while grinding;

[0075] (4) Filtration slurry: Pour the ground slurry in step (3) into the centrifuge, add a small amount of water, stir evenly, turn on the centrifuge, filter and then add water, centrifuge again, and centrifuge for 4 times;

[0076] (5) Boiling pulp: Put the bean dregs after filtering the pulp in step (4) into a controllable electric heating pot, control the boiling temperature to 98 ℃, keep the boiling state for 5 minutes, after boiling, filter with 100 mesh copper yarn Net filter

[0077] (6) Dotting: use 4 parts of salt brine for every 40 parts of soybeans, do the dotting at a temperature of 85 ℃, and control the concentrat...

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PUM

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Abstract

The invention relates to a manufacturing method for a dried bean curd with red jujubes and Chinese wolfberries. The manufacturing method comprises the following steps: bean selecting, bean soaking, bean grinding, pulp filtering, pulp boiling, bittern pouring, bean curd jelly forming, bean curd jelly breaking, pouring, squeezing, slicing, quick-boiling with alkali, stewing, stoving, seasoning, packing, sterilizing and inspecting; the red jujubes, the Chinese wolfberries, star anises, liquorice, galanga, cinnamon, foeniculum vulgare, clear water, salt, white granulated sugar, gourmet powder and beef extract are added in the stewing process. According to the dried bean curd, as the red jujubes and the Chinese wolfberries are adopted, the dried bean curd is rich in nutrition, affluent in high quality vegetable protein necessary for human bodies, eight amino-acid necessary for human bodies and various vitamins, the dried bean curd with the red jujubes and the Chinese wolfberries can benefit qi and nourish blood, adjust body immunocompetence, reduce blood fat and cholesterol and accelerate nutrient absorption and is helpful to prevent diarrhea and constipation; through the method, the categories of the dried bean curds are increased and the taste of the dried bean curds are enriched, the nutritional value of the dried bean curds are increased, the added value of dried bean curd products is improved and an excellent example is set for exploring high end dried bean curd products.

Description

Technical field [0001] The invention relates to the technical field of food production and processing, in particular to a method for preparing dried red dates and wolfberry tofu. Background technique [0002] Red dates, medlar and dried tofu are all foods with high nutritional value. [0003] Red dates have anti-cancer effects, can improve human immunity, can inhibit cancer cells, promote the production of white blood cells, lower serum cholesterol, increase serum albumin, and protect the liver. Red dates also contain cancer cells that can inhibit cancer cells and even make cancer cells normal. Substance transformed by cells; red dates have the effect of lowering blood pressure and cholesterol. The vitamin P content in red dates is the highest among all fruits and vegetables. Vitamin P has the effect of maintaining capillary permeability, improving microcirculation and preventing arteriosclerosis. It can also regulate the body Metabolism, strengthening immunity, anti-inflammatory,...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 牛超峰朱作朋章燎源
Owner ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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