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Method for making dried marinated tofu

A production method and technology of dried sauce, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of low nutritional value, poor forming ability, rough taste, etc., to improve comprehensive nutritional value, enrich nutrition, and taste fresh effect

Inactive Publication Date: 2016-04-27
袁梅芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the existing dried tofu is mainly made of soybeans, which has relatively low nutritional value, poor forming ability, rough taste, not fresh and tender, and poor color.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] This embodiment is a preferred embodiment of the present invention.

[0024] A kind of preparation method of dried sauce, comprises the steps:

[0025] (1) Prepare raw materials according to the weight ratio of 55 soybeans, 25 black beans, 6 peanut kernels, 4 walnut kernels, and 3 black rice, remove impurities, wash and set aside;

[0026] (2) Soak the raw materials of the above-mentioned weight ratio in warm water for 7 hours;

[0027] (3) Grind the soaked raw materials into soymilk and boil, then switch to low heat and continue to cook for 3-5 minutes;

[0028] (4) Filter the boiled soybean milk, separate the pulp residue, and cool the slurry to 70-75°C;

[0029] (5) Put the slurry into a pot and continue to boil, then dissolve the solid gallbladder in cold water and slowly add it to the slurry, stir quickly to mix it evenly with the slurry, and turn off the heat;

[0030] (6) Wait for the slurry to stand still for 5-8 minutes, make its temperature drop to normal t...

Embodiment 2

[0035] A kind of preparation method of dried sauce, comprises the steps:

[0036] (1) Prepare raw materials according to the weight ratio of 50 soybeans, 20 black beans, 5 peanut kernels, 3 walnut kernels, and 2 black rice, remove impurities, wash and set aside;

[0037] (2) Soak the raw materials of the above-mentioned weight ratio with warm water for 6 hours;

[0038] (3) Grind the soaked raw materials into soymilk and boil, then switch to low heat and continue to cook for 3-5 minutes;

[0039] (4) Filter the boiled soybean milk, separate the pulp residue, and cool the slurry to 70-75°C;

[0040] (5) Put the slurry into a pot and continue to boil, then dissolve the solid gallbladder in cold water and slowly add it to the slurry, stir quickly to mix it evenly with the slurry, and turn off the heat;

[0041] (6) Wait for the slurry to stand still for 5-8 minutes, make its temperature drop to normal temperature, and then dehydrate 40-45% according to the conventional method t...

Embodiment 3

[0046] A kind of preparation method of dried sauce, comprises the steps:

[0047] (1) Raw materials are configured according to the weight ratio of 60 soybeans, 30 black beans, 8 peanut kernels, 6 walnut kernels, and 5 black rice, remove impurities, and wash for later use;

[0048] (2) Soak the raw materials of the above-mentioned weight ratio with warm water for 8 hours;

[0049] (3) Grind the soaked raw materials into soymilk and boil, then switch to low heat and continue to cook for 3-5 minutes;

[0050] (4) Filter the boiled soybean milk, separate the pulp residue, and cool the slurry to 70-75°C;

[0051] (5) Put the slurry into a pot and continue to boil, then dissolve the solid gallbladder in cold water and slowly add it to the slurry, stir quickly to mix it evenly with the slurry, and turn off the heat;

[0052] (6) Wait for the slurry to stand still for 5-8 minutes, make its temperature drop to normal temperature, and then dehydrate 40-45% according to the convention...

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Abstract

The present invention discloses a method for making dried marinated tofu, tofu is prepared by soaking and boiling soybeans, black beans, peanut kernels, walnut kernels and black rice, then filtering separating slurry residue, boiling slurry liquid and adding dropwise danba (a Chinese traditional substance for making tofu) into the slurry liquid, then the tofu is dried in the air and sliced, raw ginger, edible salt and specially-made brine are added into the sliced tofu, and evenly mixed for sealing marinating for 8-10 days, juice is removed, and the tofu is put into an oven for baking for 5-6 hours to obtain the dried marinated tofu. Compared with the prior art, the advantages of the method are as follows: the black beans and the soybeans as main materials are matched with proper amount of the black rice, the peanut kernels and the walnut kernels, the overall nutritional value of the product is improved, beans are used, the specially-made brine is used for marinating, so that nutrition is enriched, the taste is improved, and the dried marinated tofu has the characteristics of good shaping ability and fresh and tender mouth taste.

Description

technical field [0001] The invention relates to the technical field of manufacturing technology of dried bean curd, in particular to a method for manufacturing dried soy sauce. Background technique [0002] Dried tofu is a folk snack with a long history, and it is also the abbreviation of dried tofu. To distinguish the quality of dried tofu depends on whether the outer skin is flexible and the inner meat is tender and smooth. Most of the existing dried tofu is based on soybeans, which has relatively low nutritional value, poor forming ability, rough mouthfeel, not fresh and tender, and poor color. [0003] There are many types of beans, each of which contains different nutrients and therapeutic effects: soybean protein contains more lysine, but less methionine. Soybeans contain a fatty substance called linoleic acid, which can promote children's neurodevelopment. Soybean protein content is as high as about 40%, and the highest quality can reach about 50%, which is more tha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 袁梅芳
Owner 袁梅芳
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