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Method for preparing skin frozen bean curd

A technology of tofu and skin jelly, which is applied in the field of soy products processing, can solve the problems of not smooth enough, poor taste, and poor color of dried tofu, and achieve the effect of not easy to drop slag, good taste elasticity, and rich nutritional value

Inactive Publication Date: 2016-05-11
韦乐健
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Another example is that on March 25th, 1998, the publication date is March 25, 1998. In the Chinese patent CN1176752, a kind of preparation method of spiced dried bean curd is disclosed. Poor color, not smooth enough, poor taste
[0004] In summary, there is no simple manufacturing process at present, and the made tofu has a comfortable mouthfeel, unique flavor, and a health-care tofu production method with high nutritional value.

Method used

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Examples

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Effect test

preparation example Construction

[0025] The invention discloses a method for preparing frozen skin tofu, which comprises the following steps:

[0026] 1) Soak soybeans in water for 5-10 hours, then shell the soaked soybeans, grind the shelled soybeans to obtain coarse soybean milk, boil the coarse soybean milk for 30-50 minutes, and then filter pulp to obtain soybean milk by filtering out bean curd residue;

[0027] 2) Take the skin of the pork and soak it in water for 24 hours, remove the skin, scrape off the oil on the front and back of the skin with a knife, scrape the hair follicles on the surface of the skin after scraping the oil with a knife, and scrape off the inside of the hair follicles impurities, boiled in boiling water for 10 to 20 minutes;

[0028] 3) Take out the pork skin treated in step 2), put it into boiling water again and cook for 30min-1h, then take out the pork skin, and naturally cool the boiling water to 25°C-45°C;

[0029] 4) Mix the cooling liquid in step 3) with the soybean milk ...

Embodiment 1

[0031] The crude soybean milk obtained in the above step 1) is subjected to freeze-drying treatment at -45°C for 48 hours under vacuum conditions, and the freeze-dried crude soybean milk is ground with a grinder, passed through a 40-120 mesh sieve, then added with water, and then simmered cook.

[0032] Step 1) Gauze or a filter screen is used for pulp filtration, and the mesh diameter of the gauze or filter screen is 100 μm to 500 μm. The prepared skin-frozen tofu is smoother and softer, has better elasticity and is less likely to be damaged in shape.

Embodiment 2

[0034] The meat skin used in the above step 2) is 5cm long; wide is 0.5cm.

[0035] In the above step 3), the volume ratio of meat skin to water is 1:2; the boiling water is double distilled water added with fennel, cinnamon bark, Atractylodes macrocephala and Codonopsis pilosula; put the meat skin in boiling water and cook for 25 minutes, add edible salt, continue to cook for 5 minutes, and then Remove the skin from the meat. The prepared skin-frozen tofu contains a variety of nutritional values ​​and is beneficial for nourishing qi and blood.

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Abstract

The invention discloses a method for preparing skin frozen bean curd. The method comprises the following steps: (1) soaking soybeans in water for 5 to 10 hours, then, peeling the soaked soybeans, pulping the peeled soybeans so as to prepare crude soybean milk, cooking the crude soybean milk for 30 to 50 minutes by slow fire, and then, carrying out filtering, so as to filter out soybean curd residue and prepare soybean milk; (2) soaking pork skin in clean water for 24 hours, then, fishing out the pork skin, scraping off fat from both sides of the pork skin by a knife, breaking hair follicles of the surface of the fat-scraped pork skin by the knife, scraping off impurities from the hair follicles, and cooking the impurity removed pork skin in boiling water for 10 to 20 minutes; (3) fishing out the pork skin treated in the step (2), cooking the pork skin in boiling water again for 30 minutes to 1 hour, then, fishing out the pork skin, and naturally cooling the boiling water to the temperature of 25 DEG C to 45 DEG C; (4) mixing the cooled solution obtained in the step (3) and the soybean milk prepared in the step (1) according to the ratio of 1: 1, then, cooling the mixture to the temperature of -15 DEG C to 0 DEG C at a low temperature, and carrying out cold storage for 30 minutes to 2 hours at this temperature, thereby preparing the skin frozen bean curd.

Description

technical field [0001] The invention relates to a processing method of bean products, in particular to a processing method of frozen skin tofu. Background technique [0002] There are many kinds of traditional tofu in our country. These tofu are generally used as dishes, and can also be used as tourism products and leisure foods. The market demand is large, and a large industrialization has been formed. [0003] At present, there are many manufacturing methods about soybean products. For example, the Chinese patent whose publication date is March 3, 2010 and whose publication number is CN101658271 discloses a manufacturing method of dried bean curd. The taste of dried tofu is poor, and its nutritional value is not high. Another example is that the publication date is December 01, 1993, and the publication number is CN1078868 Chinese patent, which discloses a production method of nutritious tofu. In the production method, add pollen and stir thoroughly before making a slurry...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 韦乐健
Owner 韦乐健
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