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A kind of method of making dried white embryo bean curd

A technology for dried bean curd and soaked bean, which is applied in dairy products, cheese substitutes, applications, etc., can solve the problems of complex process, lack of strength in dried bean curd, and high cost, so as to reduce costs, shorten production time, and improve flexibility and strength. Tao effect

Inactive Publication Date: 2018-02-02
重庆豆玉迈科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problems in the prior art that the production method of white embryo dried bean curd has complicated process and high cost, and the produced dried bean curd has no strength and poor taste, the present invention provides a simplified production method of white embryo dried bean curd, which not only shortens The production process is improved, and the finished white embryo tofu is delicate and firm

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Implementation 1: a method for making dried white embryo tofu, which is completed by the following steps:

[0026] 1. Pulping: Select 200 kg of high-quality soybeans with a moisture content of less than 8%, wash them and pour them into the soaking bean pool, and then add water to soak the beans. The volume ratio of soybeans and water is 1:6, and the soaking time is 5~12 hours, the specific soaking time should be adjusted according to the water temperature. When the soaking water temperature is 20-25°C, soak for 9 hours; when the soaking water temperature is 26-30°C, soak for 7 hours. During the soaking period, every 2 Stir every hour to remove suspended solids and other impurities, and complete the remaining soaking operations. It should be noted that the soaking effect of soybeans is better if the soybean surface is bright, there is no wrinkled skin, and the skin is easy to separate from the watercress.

[0027] After the soybeans are soaked, they are transported to th...

Embodiment 2

[0035]Embodiment 2: The difference between this embodiment and Embodiment 1 is that the delivery pipe is a structure in which the diameter of the inlet gradually decreases along the direction of the outlet, wherein the diameter of the inlet is 150 mm, the diameter of the outlet is 50 mm, and the length of the pipe is 1 m. The front section of the conveying pipe: the larger diameter at the entrance is conducive to the entry of large pieces of bean curd. Under the action of the collision and extrusion of the bean curd itself and the friction with the pipe wall, the large block of bean curd is broken into small pieces of bean curd; the middle section of the conveying pipe: with the diameter of the pipe The small pieces of bean curd will not be blocked in the tube, and then the interaction between the small pieces of bean curd and the friction between the small pieces of bean curd and the wall of the tube will further break the small pieces of bean curd into large granular bean curd...

Embodiment 3

[0036] Embodiment 3: The difference between this embodiment and Embodiment 1 or Embodiment 2 is that the delivery pipe is provided with two bends with certain corners, so that when the beancurd passes through the bends, it will bend under the action of its own gravity acceleration The friction and collision between the bean curd and the tube wall at the bend is further strengthened, which is conducive to the breaking of the bean curd, which can also shorten the tube length and reduce the cost. The larger the hanging angle, the better the impact and friction.

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PUM

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Abstract

The invention discloses a method for making dried white embryo bean curd, which belongs to the field of bean product processing technology and is used to solve the problems that the existing process costs are high and the produced white embryo dried bean curd has no elasticity and has an old taste. It only consists of several steps of pulping, boiling, pointing, squatting, pouring, pressing and cooling the white embryo. This invention does not need to use the brain-breaking equipment in the prior art to break the brain of the bean curd, but completes the brain-breaking operation of the bean curd through the collision and friction between the bean curd and the pipe wall during the flow process of the conveying pipe, which not only saves time, but also reduces The cost is reduced, and the dried tofu produced has good elasticity and taste.

Description

technical field [0001] The invention belongs to the field of bean product processing technology, and specifically relates to an improved method for making white embryo dried bean curd. Background technique [0002] Dried tofu can be fried, fried, cold, and eaten directly. It has become a folk food that the public likes very much. In order to improve the single taste of dried tofu, improve the quality and sales volume of the product, the owner of the dried tofu workshop added ingredients and improved the production method on the basis of the original white tofu, and changed the original baking to add more than a dozen kinds of Chinese medicinal materials. Marinated with spices. [0003] In the prior art, there are many ways to marinate dried white embryo tofu, and different regions have different methods of stewing according to local taste habits, but the methods for making white embryo dried tofu are generally the same, which mainly include soaking beans, making pulp, boili...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 周胜刚
Owner 重庆豆玉迈科技有限公司