An instant tofu and a manufacturing technology thereof

A production process and tofu technology, applied in the field of food processing, can solve the problems of young people being not very convenient, and achieve the effect of rich taste and convenient consumption

Inactive Publication Date: 2015-09-09
HUBEI SHENDAN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, currently commercially available tofu is basically white tofu, which requires further c

Method used

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  • An instant tofu and a manufacturing technology thereof
  • An instant tofu and a manufacturing technology thereof

Examples

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preparation example Construction

[0028] The tofu used in the present invention is not yet fully solidified semi-finished tofu, and its preparation method specifically includes the following steps:

[0029] 1) Screening: select dry soybeans with neat particles, no insect eyes, and no mildew as raw materials;

[0030] 2) Soaking: according to the weight ratio of water to dry soybeans of 2 to 2.5, soak the dry soybeans in water, the soaking temperature is controlled at about 25°C, and the weight of the obtained wet soybeans is about twice the weight of the dry soybeans;

[0031] Among them, the surface of wet soybeans after soaking is required to be bright, without wrinkle, and elastic. If foams appear on the surface of the liquid during soaking, it means that soybeans have started to become rancid and should not be used;

[0032] 3) Refining: adding water to the obtained wet soybeans based on the weight of the dry soybeans, the amount of water added is 6 to 6.5 times the weight of the dry soybeans, first beatin...

Embodiment 1

[0039] A kind of ready-to-eat tofu, made of tofu as the main ingredient, and added with preserved quail eggs, edible salt, white sugar, monosodium glutamate, light soy sauce, ginger, and garlic, and the parts by weight of each raw material are: 500 parts of semi-finished tofu, 50-60 parts of preserved eggs, 6-6.5 parts of edible salt, 3-4 parts of white sugar, 1-2 parts of monosodium glutamate, 15-16 parts of soy sauce, 4-5 parts of ginger, and 5-6 parts of garlic.

[0040] The manufacturing process of above-mentioned instant bean curd, comprises the steps:

[0041] 1) To make semi-finished tofu that has not yet solidified:

[0042] ① Screening: select dry soybeans with neat particles, no insect eyes, and no mildew as raw materials;

[0043] ②Soaking: According to the weight ratio of water to dry soybeans being 2, soak dry soybeans in water, control the soaking temperature at about 25°C, and the weight of wet soybeans obtained is about twice the weight of dry soybeans; wherei...

Embodiment 2

[0056] A kind of ready-to-eat tofu, made of tofu as the main ingredient, and added duck preserved eggs, edible salt, white granulated sugar, monosodium glutamate, soy sauce, ginger, and garlic, and the parts by weight of each raw material are: 1000 parts of semi-finished tofu, 1000 parts of duck 110-120 parts of preserved eggs, 12.5-13 parts of edible salt, 7.5-8 parts of white sugar, 3.8-4 parts of monosodium glutamate, 29-30 parts of soy sauce, 9-10 parts of ginger, and 10-12 parts of garlic.

[0057] The manufacturing process of above-mentioned instant bean curd, comprises the steps:

[0058] 1) Making unsolidified semi-finished tofu, the specific process is similar to that of Example 1, the difference is that the standing temperature in the pointing step is 90°C, and the temperature is 20min;

[0059] 2) Weigh each raw material according to the weight of each raw material in this example: 1000g of semi-finished tofu, 110-120g of preserved duck eggs, 12.5-13g of edible salt...

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Abstract

The present invention relates to the technical field of food processing, and specifically relates to an instant tofu which is characterized by being manufactured by pressing the main raw material tofu with preserved eggs, edible salt, white granulated sugar, monosodium glutamate, light soy sauce, ginger and garlic. The instant tofu comprises the following raw materials in parts by weight: 500-1,000 parts of tofu, 50-120 parts of preserved eggs, 6-13 parts of edible salt, 3-8 parts of white granulated sugar, 1-4 parts of monosodium glutamate, 15-30 parts of light soy sauce, 4-10 parts of ginger and 5-12 parts of garlic. The instant tofu is solidified tofu chunks with the diced preserved eggs directly solidified inside, has distinctive layers and is not easy to fall apart and crush. The instant tofu with seasonings added can be eaten directly by being cut into pieces. So the prepared tofu has the fragrance of preserved eggs and salty, sweet and delicious flavor, demands no further cooking and seasoning, not only enriches the taste of tofu but also can be consumed as cold dishes directly, and meets the needs of the modern fast-paced life.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to instant tofu and its production process. Background technique [0002] Tofu is a soybean-based food that originated in China and is also common in Vietnam, Japan and the Korean peninsula. Tofu is a green and healthy food invented by Liu An, the king of Huainan, an alchemist in my country. It has a history of more than 2,100 years and is deeply loved by the people of our country, neighboring countries, and people all over the world. It has high protein, low fat, The effect of lowering blood pressure, lowering blood fat, and lowering cholesterol is a good delicacy for both raw and cooked food, suitable for all ages, health preservation, and longevity. [0003] Tofu is rich in nutrients and contains iron, calcium, phosphorus, magnesium and other trace elements necessary for the human body. It also contains sugar, vegetable oil and rich high-quality protein. It is known as "v...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 刘华桥戴淑香阮丹丹周春梅
Owner HUBEI SHENDAN HEALTHY FOOD
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