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Bean curd and preparation method thereof

A technology for tofu and tofu flower, applied in the field of tofu preparation, can solve the problems of adverse effects on the health of consumers, tofu texture parameters, unsatisfactory overall effect of tofu, etc., and achieve the effects of less loss of nutrients, firm texture and pure taste.

Inactive Publication Date: 2015-05-27
邓东生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Therefore its whole effect of the tofu that comes out by above-mentioned tofu processing is unsatisfactory, sums up following deficiency: the one, the texture parameter of tofu, the 2nd, the water retention performance of tofu, the 3rd, cause adverse effect to the health of eater

Method used

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preparation example Construction

[0018] The invention provides a tofu, which is prepared from the following raw materials in parts by weight: 80-85 parts of water, 10-15 parts of soybeans, 0.01-0.03 parts of tea leaves, and 0.002-0.006 parts of white vinegar. The preparation method of described bean curd comprises the steps:

[0019] Step 1, a, add water to soybeans and grind them into soymilk, discard the bean dregs to obtain raw soymilk, boil the raw soymilk to obtain cooked soymilk; b, add water to the tea leaves to make tea water, add white vinegar to the obtained tea water to obtain vinegar tea preparation, The weight ratio of described tealeaves and white vinegar is: 5:1;

[0020] Step 2: add vinegar tea preparation to the cooked soymilk obtained in step 1, and dot the pulp evenly while stirring, until the cooked soymilk shows tofu flowers, and then dehydrate to get tofu.

[0021] Preferably, in the above-mentioned tofu preparation method, the step 1 specifically includes: a. Soaking soybeans: select s...

Embodiment 1

[0036] The tofu is prepared from the following raw materials in parts by weight: 80-85 parts of water, 10-15 parts of soybeans, 0.01-0.03 parts of tea leaves and 0.002-0.006 parts of white vinegar.

[0037] The preparation method of described bean curd comprises the steps:

[0038] Step 1: a. Soaking soybeans: use non-rotten, plump and large-grained soybeans as raw materials, wash them, soak them in warm water at 25°C for 7-9 hours, until they feel no hard when pinched by hand; refining and filtering: each part by weight Add 2 parts of water to soybeans, grind them into soybean milk with a refiner, filter after 5 minutes, add 2 parts of water to each part of bean dregs according to the weight ratio, refine the pulp, filter again, discard the bean dregs, and combine the filtrate to obtain raw soybean milk; Boiling: Put the raw soybean milk into the sandwich pot, heat and boil for 3 minutes, immediately transfer the cooked soybean milk into the tank, cover and keep warm for 10 m...

Embodiment 2

[0042] The tofu is prepared from the following raw materials in parts by weight: 80-85 parts of water, 10-15 parts of soybeans, 0.01-0.03 parts of tea leaves and 0.002-0.006 parts of white vinegar.

[0043] The preparation method of above-mentioned bean curd comprises the steps:

[0044] Step 1: a. Soak soybeans: use non-rotten, plump and large-grained soybeans as raw materials, wash them, and soak them in warm water at 25°C for 7-9 hours, until they do not feel hard when pinched;

[0045] Refining and filtering: add 2 parts of water to each part of soybeans according to the weight ratio, use a refiner to grind into soybean milk, filter after 5 minutes to obtain bean dregs and filtrate, add 2 parts of water to each part of bean dregs according to the weight ratio, refine, and then filter , discard the bean dregs, and combine the filtrate to obtain raw soybean milk;

[0046] Boiling: Put the raw soybean milk into the sandwich pot, heat and boil for 3 minutes, immediately trans...

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Abstract

The invention relates to the field of bean curd preparation, and in particular relates to bean curd and a preparation method thereof. The bean curd comprises the following raw materials in parts by weight: 80-85 parts of water, 10-15 parts of soybeans, 0.01-0.03 part of tea and 0.002-0.006 part of white vinegar. According to the bean curd and the preparation method, the problems that a bean curd prepared in the prior art is not fresh and tender, and rots easily, bean curd prepared from a brine has a saline taste, the obtained bean curd has the poor quality and a coagulator used by the bean curd is harmful to human health are solved. The bean curd prepared by adopting the bean curd formula and the preparation method by the invention is obtained after vinegar and tea curdling, so that the physical health of an eater is not affected; the obtained bean curd has the pure taste, firm texture, tea fragrance, and faint scent and is pleasant; nutritional ingredients such as few proteins of the obtained bean curd run off; and the bean curd has multivitamins and microelements such as ash and chlorophyll, and is a rare health food.

Description

technical field [0001] The invention relates to the field of tofu preparation, in particular to a tofu and a preparation method thereof. Background technique [0002] The traditional tofu production process mostly uses brine or gypsum point system. After the soybeans are soaked for 6-8 hours, they are grinded to separate the two parts of soybean milk and soybean dregs, and then the soybean milk is boiled. After boiling to 100 degrees, gypsum liquid is added to facilitate the formation of tofu into bean curds, and then filtered. After the gauze is wrapped, it is placed on a standard tofu forming board and pressed tightly for 5-10 minutes to form a block, and the tofu is successfully processed. At present, the main technical point of this method is that the addition of gypsum liquid promotes the agglomeration of tofu. During this process, the addition of gypsum liquid makes some tofu. The tofu ordered in this way is called soft tofu. It must be soaked in water before cooking,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 邓东生
Owner 邓东生
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