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Bean dreg balls and production method thereof

A technology for bean dregs balls and a production method, which are applied in the directions of food preparation, application, food science, etc., can solve problems such as low utilization rate of bean dregs, and achieve the effects of reducing cholesterol content, making the production process convenient, and improving taste.

Inactive Publication Date: 2015-06-24
SUZHOU JINJI FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, the utilization rate of bean curd residue in our country is very low. Except that some bean curd residue is used as feed and a small amount is used to prepare dietary fiber, most of the rest of the bean curd residue are treated as waste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Okara ball includes 40 parts by weight of soybean dregs, 25 parts by weight of water, 17 parts by weight of vegetables, 10 parts by weight of flour, 5 parts by weight of green onions, 2 parts by weight of ginger, and 1 part by weight of seasoning. Among them, the vegetables are fresh vegetables of the season.

[0020] The water content of the bean dregs is 85%. The bean dregs are produced by refining the Northeast soybeans after peeling. The seasoning includes 0.8 parts by weight of salt and 0.2 parts by weight of sugar.

[0021] The method of making bean dregs balls includes the following steps:

[0022] a. The soybean dregs are obtained after dehulling, refining and filtering, and the moisture content of the soybean dregs is 85%;

[0023] b. Chop vegetables, green onions and ginger, and use a vegetable cutter to chop them; the particle size of the chopped vegetables is 0.5cm, and the particle size of green onions and ginger is 0.2cm.

[0024] c. Mix the bean dregs obtained in ...

Embodiment 2

[0028] The bean dregs balls in this embodiment and the method for making them are basically the same as those in Example 1. The difference is: the bean dregs balls include 45 parts by weight of bean dregs, 28 parts by weight of water, 18 parts by weight of vegetables, 12 parts by weight of flour, and 4.5 parts by weight of spring onions. , 3 parts by weight of ginger, 1.1 parts by weight of salt in the seasoning, and 0.4 parts of sugar. In the method of making the bean dregs balls, the water content of the bean dregs in step a is 80%; the particle size of the chopped vegetables in step b is 0.4 cm, and the particle size of green onions and ginger is 0.15 cm; and the deep-frying of the bean dregs balls in step d The temperature is 180°, and the frying time is 90s. The okara balls obtained by the method for making okara balls in this embodiment are basically the same as the okara balls in Example 1.

Embodiment 3

[0030] The bean dregs balls in this embodiment and the production method thereof are basically the same as those in Example 1, except that the bean dregs balls include 43 parts by weight of bean dregs, 26 parts by weight of water, 15 parts by weight of vegetables, 11 parts by weight of flour, and 5 parts by weight of green onions. , 2 parts by weight of ginger, 0.9 parts by weight of salt in the seasoning, and 0.3 parts of sugar. In the method for making okara balls, the water content of the okara in step a is 82%; in step b, the particle size of the chopped vegetables is 0.5 cm, and the particle size of green onion and ginger is 0.2 cm; in step d, the okara is fried The temperature is 175°, and the frying time is 150s. The okara balls obtained by the method for making okara balls in this embodiment are basically the same as the okara balls in Example 1.

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PUM

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Abstract

The invention discloses bean dreg balls. The bean dreg balls comprise the following components in parts by weight: 40-45 parts of bean dregs, 25-28 parts of water, 15-18 parts of vegetables, 10-12 parts of flour, 4-5 parts of green onions, 1-3 parts of ginger and 1-1.5 parts of seasonings. A production method of the bean dreg balls comprises the following steps: a, peeling off soybeans and grinding to obtain the bean dregs; b, chopping the vegetables, the green onions and the ginger; c, uniformly mixing the bean dregs of the step a, the chopped vegetables, green onions and ginger of the step b, the water, the flour and the seasonings to prepare balls; and d, frying the balls of the step c with oil. The bean dreg balls disclosed by the invention have abundant dietary fibers so that the content of cholesterol in blood can be reduced after people eat the bean dreg balls; meanwhile, the bean dreg balls have the functions of lowering blood glucose, lowering blood grease and the like and are suitable for common people to eat; and the corresponding flour is matched so that the mouth feel of the bean dreg balls is increased and the mouth feel is crispy.

Description

Technical field [0001] The invention belongs to a food production method, in particular to a bean dregs ball and a production method thereof. Background technique [0002] Okara is a by-product in the production of soy milk or tofu. It is rich in dietary fiber and protein and has high nutritional value and health care functions. Practice has proved that the consumption of tofu residue can lower the cholesterol content in the blood, reduce the consumption of insulin by diabetic patients, and have the effects of lowering blood sugar, lowering blood lipids, weight loss, and preventing constipation. The development and utilization prospects are broad. However, the utilization rate of tofu residue in my country is very low. Except for part of the tofu residue used as feed and a small amount of it for the preparation of dietary fiber, most of the remaining soybean residue is treated as waste. Summary of the invention [0003] The object of the present invention is to provide a bean dre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 金兴仓林华梁钱红军邱丙明金锋
Owner SUZHOU JINJI FOODS