A kind of gray bean curd fruit and preparation method thereof

A production method and a technology for gray tofu, applied in the field of food processing, can solve the problems of uneven water absorption of tofu, difficult to remove plant ash, poor quality of gray tofu fruit, etc., and achieve the advantages of shortening retting time, easy cleaning and removal, and easy water loss. Effect

Active Publication Date: 2018-08-07
TONGREN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the existing gray bean curd fruit production process, the plant ash used is difficult to remove, and the retting at room temperature not only takes a long time, but also the retting tofu absorbs water unevenly, and the gray tofu fruit is easy to break during the frying process, and it is not easy to expand. The gray tofu fruit obtained is of poor quality, because the gray tofu fruit retting at room temperature will also cause ash to enter the interior of the tofu fruit, resulting in a bad taste and insufficient color and fragrance

Method used

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  • A kind of gray bean curd fruit and preparation method thereof
  • A kind of gray bean curd fruit and preparation method thereof
  • A kind of gray bean curd fruit and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0027] Embodiment 1: a kind of gray bean curd fruit, comprises tofu and plant ash, and its weight proportion is: tofu 1 jin, plant ash 1 jin, and its preparation method comprises the following steps:

[0028] (1) Selection of plant ash: use tung shell to burn the tung shell ash, and sieve it with a 40-mesh sieve;

[0029] (2) Material selection of tofu: smooth surface, no uneven pits, no water seepage from the surface of tofu, cut into small pieces after selection, use a mold with a length of 5cm, a width of 2.5cm and a height of 2cm to cut the tofu into small pieces of tofu Small pieces with a weight of 15g±5g;

[0030] (3) Retting: apply tung shell ash on the tofu block, stick a layer of tung shell ash on the surface, put the tofu block bonded with tung shell ash in a constant temperature retting device for gray tofu fruit, and use constant temperature retting Retting, retting temperature 55-65 ℃, time 3-5h;

[0031] (4) Stir-frying: Put the tung shell ash in the pot and h...

Embodiment 2

[0037] Embodiment 2: a kind of gray bean curd fruit, comprises tofu and plant ash, and its weight ratio is: 1 jin of tofu, 1.5 jin of plant ash, and its preparation method comprises the following steps:

[0038] (1) Selection of plant ash: use tung shell to burn the tung shell ash, and sieve it with a 40-mesh sieve;

[0039] (2) Material selection of tofu: smooth surface, no uneven pits, no water seepage from the surface of tofu, cut into small pieces after selection, use a mold with a length of 5cm, a width of 2.5cm and a height of 2cm to cut the tofu into small pieces of tofu Small pieces with a weight of 15g±5g;

[0040] (3) Retting: apply tung shell ash on the tofu block, stick a layer of tung shell ash on the surface, put the tofu block bonded with tung shell ash in a constant temperature retting device for gray tofu fruit, and use constant temperature retting Retting, retting temperature 55-65 ℃, time 3-5h;

[0041] (4) Stir-frying: Put the tung shell ash in the pot an...

Embodiment 3

[0047] Embodiment 3: a kind of gray bean curd fruit, comprises tofu and plant ash, and its weight ratio is: 1 jin of tofu, 1.25 jin of plant ash, and its preparation method comprises the following steps:

[0048] (1) Selection of plant ash: use tung shell to burn the tung shell ash, and sieve it with a 40-mesh sieve;

[0049] (2) Material selection of tofu: smooth surface, no uneven pits, no water seepage from the surface of tofu, cut into small pieces after selection, use a mold with a length of 5cm, a width of 2.5cm and a height of 2cm to cut the tofu into small pieces of tofu Small pieces with a weight of 15g±5g;

[0050] (3) Retting: apply tung shell ash on the tofu block, stick a layer of tung shell ash on the surface, put the tofu block bonded with tung shell ash in a constant temperature retting device for gray tofu fruit, and use constant temperature retting Retting, retting temperature 55-65 ℃, time 3-5h;

[0051] (4) Stir-frying: Put the tung shell ash in the pot a...

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PUM

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Abstract

The invention discloses gray bean curd fruit and a preparation method thereof, comprising tofu 1 and plant ash 1-1.5 according to the weight ratio, and the bean curd fruit is obtained through raw material selection-retting-stir-frying-drying process. The constant temperature retting method of the present invention can make gray bean curd fruit retting more uniform, and the whole is relatively clean, only a small amount of tung shell ash is attached, and it is easy to clean and remove, with better effect, and it also obviously shortens the retting time, greatly improving production efficiency and The production cost is reduced, and the gray bean curd fruit produced is pure green and natural, has a delicate fragrance, better fragrance, and pure and authentic taste.

Description

technical field [0001] The invention relates to gray bean curd fruit and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Gray tofu fruit, known as "ginseng fruit", is also called "fairy fruit". Produced in Daozhen Gelao and Miao Autonomous County, the hometown of Yinshan in China, it is a special flavor food passed down from generation to generation by the Daozhen Gelao people. Using high-quality soybeans as raw materials, it is finely processed through traditional stone grinding technology, supplemented by high-quality and non-polluting plant ash. Gray tofu fruit is rich in vegetable protein and does not contain cholesterol. According to the determination of Southwest Agricultural College, it contains 17 kinds of amino acids, and its nutritional ingredients are easy to be absorbed by the human body. It is a nutritious food suitable for all ages and a delicacy in the feast. [0003] In the existing gray bean...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 李刚凤王欢杨天友罗静
Owner TONGREN UNIV
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