A kind of preparation method of golden tofu

A tofu and gold technology, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of difficult marketization and poor taste, and achieve the effects of high production efficiency, bright yellow color and high yield

Inactive Publication Date: 2017-12-01
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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  • A kind of preparation method of golden tofu
  • A kind of preparation method of golden tofu

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 golden tofu, comprising the following steps: S1, soaking selected beans and pulping: selecting high-quality soybeans, soaking them in water at 20-50°C for 10-15 hours, preparing soybean milk, and boiling them; S2, ordering Tofu: add 1-5% of the total volume of soy milk to the boiled soy milk, and let it stand for 30 minutes until the slurry is clear; S3, pressing and cutting: drain the clear liquid, press the tofu, cut the pressed tofu into pieces Tofu cubes; S4, cooking and drying in a pot: put the tofu cubes in alkaline water for curing, and dry the cured tofu cubes until the water content is lower than 5%; S5, soaking and drying: soak the tofu cubes in clean water until it fully absorbs water, and then dry it until the water in the tofu block is evenly distributed; S6, microwave puffing: heat the tofu block with microwaves, and then fully absorb water under natural conditions until the water content is 3-5%, and then pack it to obtain a finished product. The preparation method of the invention is green and healthy, without any additives, and the prepared tofu has beautiful appearance, good taste and unique flavor, and has huge potential 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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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 谢军
Owner 谢军
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