Preparation method of flower-shaped-heart tofu

A production method and tofu technology, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of tofu being fragile and not easy to taste, and achieve the effect of elastic and smooth taste.

Inactive Publication Date: 2015-05-06
SUZHOU JINJI FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional tofu has a delicate texture and tight texture, which is not easy to taste when cooking, and it is easy to break when cooked for a long time; in order to facilitate the taste of tofu, the tofu is frozen to form frozen tofu, but the whole state of frozen tofu has changed after freezing, freezing After the protein water in the tofu crystallizes, followed by dehydration after thawing, the entire structure of the tofu also forms a fine and uniform spatial network structure, and the network that maintains the spatial structure is fibrous, which makes the taste of the tofu change greatly.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The preparation method of Huaxin tofu of the present invention, sequentially undergoes soybean soaking, pulping, burning, pointing, filling, breaking the brain, wrapping and self-pressing, cooling, cutting and potting, and also includes cooking and rapid cooling, cooking and cooking. Rapid cooling is carried out after loading the pot.

[0016] The specific steps of cooking are as follows:

[0017] a. Put the cut tofu pieces into the fixed frame and arrange them neatly, put the fixed frame into the pot, and add water to the pot at the same time, the water can cover the top of the tofu; after adding water, cover the top of the fixed frame When the cover is pressed, a plurality of fixed frames can be stacked, and the water in the pot covers the tofu in the bottommost fixed frame.

[0018] b. Turn on the external steam to heat the water in the pot, heat until the water in the pot boils, then turn down the steam to ensure that the water in the pot can boil, then steam the t...

Embodiment 2

[0024] The preparation method of Huaxin tofu in this embodiment is basically the same as that in Embodiment 1, the difference is that the cooking temperature in step b is 110° C., and the cooking time is 120 minutes. After cooking, put the tofu into 15°C water for cooling. The preparation method of Huaxin tofu in this embodiment can achieve the same effect as that of Embodiment 1.

Embodiment 3

[0026] The preparation method of Huaxin tofu in this embodiment is basically the same as that in Embodiment 1, the difference is that the cooking temperature in step b is 108° C., and the cooking time is 123 minutes. After cooking, put the tofu into 18°C ​​water for cooling. The preparation method of Huaxin tofu in this embodiment can achieve the same effect as that of Embodiment 1.

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PUM

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Abstract

The invention discloses a preparation method of flower-shaped-heart tofu. The preparation method comprises the steps: soaking soybeans, grinding into pulp, heating the pulp, dropping the heat pulp, rising the pulp, breaking curd, wrapping a blank, carrying out self pressing, cooling, slitting and filling into a pot, and also comprises the steps of steaming and fast cooling, which are carried out after the step of filling into the pot. The preparation method disclosed by the invention has the beneficial effects that the tofu is steamed and fast cooled, then the tofu is rapidly shrunk after being heated, holes are formed in the surface and the inner part of the tofu, so that the tofu can be fast flavored when being eaten, the own mouthfeel of the tofu is not changed, the original state of the tofu is maintained, and the prepared flower-shaped-heart tofu has the smooth mouthfeel and is elastic.

Description

technical field [0001] The invention belongs to a method for producing food, in particular to a method for preparing huaxin tofu. Background technique [0002] Traditional tofu has a delicate texture and tight texture, which is not easy to taste when cooking, and it is easy to break when cooked for a long time; in order to facilitate the taste of tofu, the tofu is frozen to form frozen tofu, but the whole state of frozen tofu has changed after freezing. After the protein water in the tofu crystallizes, followed by dehydration after thawing, the entire structure of the tofu also forms a fine and uniform spatial network structure. The network that maintains the spatial structure is fibrous, which makes the taste of the tofu change greatly. Contents of the invention [0003] The object of the present invention is to provide a method for making huaxin tofu that can solve at least one of the above-mentioned problems. [0004] According to one aspect of the present invention, t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 金兴仓林华梁金锋陆庆方
Owner SUZHOU JINJI FOODS
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