Production process of frozen and dried tofu

A production process and technology of drying tofu, which is applied in the field of freeze-drying tofu production process, can solve problems such as poor taste, and achieve the effects of convenient transportation and storage, long shelf life and good rehydration

Inactive Publication Date: 2015-06-03
安吉祖名豆制食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Similarly, freeze-drying traditional tofu can prolong shelf life and diversify eating methods, but after rehydration, the texture of freeze-dried tofu also becomes spongy and the taste is poor. Therefore, frozen tofu, freeze-dried tofu Has not been developed in our country

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of production technology of freeze-dried bean curd, comprises the following steps:

[0034] (1) Material selection: soybeans with large grains, uniformity, plumpness, no mildew, and no impurities are selected as raw materials.

[0035] (2) Soaking: Soak the soybeans in water for 8-20 hours according to the weight ratio of 1:3.5.

[0036] (3) Refining: Refining soybeans with water to make a paste, the fineness of which is less than 3 microns.

[0037] (4) Centrifugal filtration: the pulp is separated from pulp and residue by high-speed centrifugation for 2 cycles, and the bean dregs are thrown out to obtain raw pulp. The centrifugal mesh number of the centrifugal filtration is 100 mesh, and the centrifugal speed is 1600 rpm.

[0038] (5) Continuous pulping: Pour the raw pulp into the steam pulping tank and cook it thoroughly to remove the beany smell and obtain cooked pulp. There are 6 steam pulping tanks, and the steam pulping tanks are connected together in seq...

Embodiment 2

[0046]A kind of production technology of freeze-dried bean curd, comprises the following steps:

[0047] (1) Material selection: soybeans with large grains, uniformity, plumpness, no mildew, and no impurities are selected as raw materials.

[0048] (2) Soaking: Soak the soybeans in water for 20 hours according to the weight ratio of material to water ratio of 1:5. After soaking, first drain the water soaking the soybeans, and then rinse the soybeans with clean water.

[0049] (3) Refining: Refining soybeans with water to make a paste, the fineness of which is less than 3 microns.

[0050] (4) Centrifugal filtration: the pulp is separated from pulp and residue through 3 cycles of high-speed centrifugation, and the bean dregs are thrown out to obtain raw pulp. The centrifugal mesh number of the centrifugal filtration is 120 mesh, and the centrifugal speed is 2200 rpm.

[0051] (5) Continuous pulping: Pour the raw pulp into the steam pulping tank and cook it thoroughly to remove...

Embodiment 3

[0059] A kind of production technology of freeze-dried bean curd, comprises the following steps:

[0060] (1) Material selection: soybeans with large grains, uniformity, plumpness, no mildew, and no impurities are selected as raw materials.

[0061] (2) Soaking: Soak the soybeans in water for 15 hours according to the weight ratio of material to water ratio of 1:4. After soaking, first drain the water soaking the soybeans, and then rinse the soybeans with clean water.

[0062] (3) Refining: Refining soybeans with water to make a paste, the fineness of which is less than 3 microns.

[0063] (4) Centrifugal filtration: the pulp is separated from pulp and residue through 3 cycles of high-speed centrifugation, and the bean dregs are thrown out to obtain raw pulp. The centrifugal mesh number of the centrifugal filtration is 100 mesh, and the centrifugal speed is 2000 rpm.

[0064] (5) Continuous pulping: Pour the raw pulp into the steam pulping tank and cook it thoroughly to remov...

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PUM

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Abstract

The invention discloses a production process of frozen and dried tofu. The production process comprises the steps of selecting materials, soaking, pulping, carrying out centrifugal filtering, continuously heating the pulp, curdling, pressing and forming, steaming and forming, freezing, curing, expanding and softening, and packaging and the like. The frozen and dried tofu prepared by the production process is good in water regaining characteristic, fine in structure and uniform in voids; after water regaining, a product is expanded and softened, is good in toughness and unique in flavor, can be used as an auxiliary material of chaffy dish, also can be used as a main material in fried dish, soup dish and cooked dish, is a convenient non-staple food and is long in quality guarantee period and convenient for transportation and storage.

Description

technical field [0001] The invention relates to the technical field of bean product production, in particular to a production process of freeze-dried tofu. Background technique [0002] Tofu has a long history in our country. It not only has high nutritional value, but also has various cooking methods. Ordinary tofu has a high water content, is not easy to store and is easily broken, and it is not easy to directly dehydrate it into a dry product. If it is made into frozen tofu and then thawed, it is convenient for dehydration and diversifies the way of eating. Usually frozen tofu refers to the product of tofu after quick-freezing, dehydration, and drying. The tissue of dehydrated quick-frozen tofu is like a sponge, rich in nutrition, easy to store, convenient to eat, and can be cooked with a variety of flavors. It is an ideal nutritional convenience food. The nutritional value of frozen tofu is very high, containing 63.4% protein, 26.4% fat and 7.2% carbohydrate. In additi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 孔祥盈傅苏芳
Owner 安吉祖名豆制食品有限公司
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