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Preparation method of gold bean curd

A tofu and gold technology, applied in dairy products, cheese substitutes, applications, etc., can solve problems such as poor taste and difficulty in marketization, and achieve bright yellow color, high production efficiency, and good taste

Inactive Publication Date: 2015-04-29
谢军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The finished product prepared by this patent is water tofu, and it also has an acetic acid taste, and the taste is not good, so it is difficult to market

Method used

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  • Preparation method of gold bean curd
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The preparation method of the golden bean curd of the present embodiment comprises the following steps:

[0023] S1. Selected soybean soaking and pulping: Select 50kg of high-quality soybeans, soak them in water at 20-50°C for 10-15 hours, add water to the soaked soybeans through a soybean milk machine to make 450L of soybean milk, and boil;

[0024] S2. Order tofu: Slowly add edible vinegar of 1% of the total volume of soy milk to the boiled soy milk in step S1 and keep stirring until the slurry is clear, and let it stand for 30 minutes;

[0025] S3. Pressing and cutting into pieces: drain the clarified liquid in step S2, press the tofu until no water overflows, and cut the pressed tofu into tofu pieces;

[0026] S4, aging and drying in a pot: put the tofu pieces in step S3 into alkaline water with a temperature of 90-100° C. and a concentration of edible alkali of 1.5% for 3-5 minutes, and place the cured tofu pieces at 30 Dry at ℃ for 48 hours, and turn over the tof...

Embodiment 2

[0030] The preparation method of the golden bean curd of the present embodiment comprises the following steps:

[0031] S1. Selected soybean soaking and pulping: Select 50kg of high-quality soybeans, soak them in water at 20-50°C for 10-15 hours, add water to the soaked soybeans through a soybean milk machine to make 450L of soybean milk, and boil;

[0032] S2. Order tofu: Slowly add 2.5% edible vinegar of the total volume of soy milk to the boiled soy milk in step S1 and keep stirring until the slurry is clear and let it stand for 30 minutes;

[0033] S3. Pressing and cutting into pieces: drain the clarified liquid in step S2, press the tofu until no water overflows, and cut the pressed tofu into tofu pieces;

[0034] S4, aging and drying in a pot: put the tofu pieces in step S3 into alkaline water with a temperature of 90-100° C. and a mass percentage concentration of edible alkali of 2.5% for 3-5 min, and place the cured tofu pieces at 40 Dry at ℃ for 48 hours, and turn ov...

Embodiment 3

[0038] The preparation method of the golden bean curd of the present embodiment comprises the following steps:

[0039] S1. Selected soybean soaking and pulping: Select 50kg of high-quality soybeans, soak them in water at 20-50°C for 10-15 hours, add water to the soaked soybeans through a soybean milk machine to make 450L of soybean milk, and boil;

[0040] S2. Order tofu: Slowly add edible vinegar of 3.5% of the total volume of soy milk to the boiled soy milk in step S1 and keep stirring until the slurry is clear, and let it stand for 30 minutes;

[0041] S3. Pressing and cutting into pieces: drain the clarified liquid in step S2, press the tofu until no water overflows, and cut the pressed tofu into tofu pieces;

[0042] S4, aging and drying in a pot: put the tofu pieces in step S3 into alkaline water with a temperature of 90-100° C. and a concentration of edible alkali of 3.5% for 3-5 minutes, and place the cured tofu pieces at 50 Dry at ℃ for 48 hours, and turn over the t...

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Abstract

The invention relates to a preparation method of a gold bean curd. The preparation method comprises the following steps: step S1, selecting beans, soaking and pulping, namely sorting high-quality soybeans; soaking in water with temperature of 20 to 50 DEG C for 10-15 hours; preparing soybean milk and boiling; step S2, curdling, namely adding edible vinegar of which the volume is 1-5 percent of the total volume of the soybean milk into the soybean milk until the milk is clear; and standing for 30 minutes; step S3, pressing and slicing, namely removing the clear liquid; pressing the bean curd; slicing the pressed bean curd into bean curd pieces; step S4, curing in a pot and drying, namely curing the bean curd pieces in alkaline water; drying the aged bean curd pieces until the water content is lower than 5%; step S5, soaking and drying in air, namely soaking the bean curd pieces in fresh water until the bean curd pieces fully absorb water; drying in air until the water in the bean curd pieces is uniformly distributed; step S6, performing microwave puffing, namely heating the bean curd pieces by microwave; fully absorbing water under a natural condition until the water content is 3-5 percent; and packaging to obtain a finished product. The preparation method disclosed by the invention is environment-friendly, healthy and free of any additives, and the prepared bean curd is attractive in appearance, good in taste, unique in flavor and huge in latent market value.

Description

technical field [0001] The invention relates to the field of bean products, in particular to a method for preparing golden tofu. Background technique [0002] Tofu is one of the main ingredients. Tofu is rich in a large number of nutrients, such as protein, fat, carbohydrates, fiber, iron, magnesium, potassium, niacin, copper, calcium, zinc, phosphorus, folic acid, vitamin B1, egg yolk In the existing tofu preparation method, bittern or gypsum is used to make bittern, and bittern mainly contains magnesium chloride, and gypsum mainly contains calcium sulfate. The above two compounds are harmful to human health to a certain extent. Calcium ions Magnesium and magnesium ions all have certain toxicity, which can cause protein coagulation in the human body, and is one of the main causes of gallstone diseases. It is not suitable for patients with gallstones. Therefore, there are many defects in the existing tofu preparation technology, which needs to be improved . [0003] The pa...

Claims

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Application Information

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