Box-packed bean curd and processing technology thereof

A processing technology and tofu technology, which is applied in the field of boxed tofu and its processing technology, can solve the problems of insufficient gel strength, brittleness when fired, sour flavor, etc., and achieve the effects of improving quality, saving manufacturing costs, and ensuring quality and safety

Inactive Publication Date: 2016-06-08
安吉祖名豆制食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the flavor and gel strength of lactone tofu are not as good as those of bittern (gypsum) tofu, and

Method used

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  • Box-packed bean curd and processing technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0026] Example 1

[0027] (1) Material selection: use soybeans that are large, uniform, full, mildew-free, and free of impurities as raw materials.

[0028] (2) Soaking: Soak soybeans in water for 8 hours according to the ratio of material to water ratio of 1:3.

[0029] (3) Washing: Rinse the soaked soybeans with clean water.

[0030] (4) Refining: Refining according to the ratio of soybeans and water at 1:4, and the grinding paste is centrifuged for two cycles to shake off the bean dregs to obtain soybean milk, and the protein content in the bean dregs is controlled to be less than 3%.

[0031] (5) Soymilk: Put the soymilk into the soymilk tank, control the temperature at 98℃, keep it for 3min, and get the soymilk of 11 Baume degrees.

[0032] (6) Screening: Pass the burned soy milk through a 120-mesh screen.

[0033] (7) Brewing: control the temperature of soy milk at 80℃, and use automatic brewing equipment to flush soy milk of 11 Baume degrees and 3% of the mass of soy milk into the ...

Example Embodiment

[0036] Example 2

[0037] (1) Material selection: use soybeans that are large, uniform, full, mildew-free, and free of impurities as raw materials.

[0038] (2) Soaking: Soak the soybeans in water for 15 hours according to the ratio of material to water ratio of 1:5.

[0039] (3) Washing: Rinse the soaked soybeans with clean water.

[0040] (4) Refining: Refining according to the ratio of soybeans and water at 1:5, and the ground paste is centrifuged three times to shake off the bean dregs to obtain soybean milk. The protein content of the bean dregs is controlled to be less than 3%.

[0041] (5) Soymilk: Put the soymilk into the soymilk tank, control the temperature at 100℃, keep it for 5min, and get the soymilk of 14 Baume degrees.

[0042] (6) Sifting: Pass the burned soybean milk through a 220-mesh screen.

[0043] (7) Brewing: control the temperature of soy milk at 90℃, and use automatic brewing equipment to flush soy milk with 14 Baume degrees and a 5% compound coagulant aqueous sol...

Example Embodiment

[0046] Example 3

[0047] (1) Material selection: use soybeans that are large, uniform, full, mildew-free, and free of impurities as raw materials.

[0048] (2) Soaking: Soak the soybeans in water for 10 hours according to the ratio of material to water ratio of 1:4.

[0049] (3) Washing: Rinse the soaked soybeans with clean water.

[0050] (4) Refining: Refining is carried out according to the ratio of soybeans and water at 1:4.5, and the ground paste is centrifuged for 2.5 times to shake off the soybean dregs to obtain soybean milk. The protein content of the soybean dregs is controlled to be less than 3%.

[0051] (5) Soymilk: Put the soymilk into the soymilk tank, control the temperature at 99℃, keep it for 4min, and get the soymilk of 12 Baume.

[0052] (6) Screening: Pass the burned soy milk through a 180-mesh screen.

[0053] (7) Brewing: control the temperature of soy milk at 85°C, and use automatic brewing equipment to flush soy milk of 12 Baume and 4% of the mass of soy milk int...

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Abstract

The invention discloses a box-packed bean curd. The box-packed bean curd is made from 11-14 baume degrees of soybean milk and 3-5% by soybean milk mass of a composite coagulator water solution, wherein the composite coagulator water solution is prepared by mixing a composite coagulator and water according to the mass ratio of 1:2-4, the composite coagulator is prepared from, by mass, calcium sulfate 65-75%, glucolactone 20-30%, magnesium chloride 2-5%, and the sum of the components is 100%. The box-packed bean curd is hygienic and safe, good in toughness, stable in quality and convenient to store and transport, has a fine and smooth taste, is not tender after long-time boiling and is suitable for long-distance sales. The invention further provides a processing technology of the box-packed bean curd. The processing technology comprises the steps of material selection, soaking, cleaning, pulping, pulp screening, pulp flushing and the like, is simple in process step, good in operability and low in production cost and is suitable for industrialized large-scale production.

Description

technical field [0001] The invention relates to a kind of tofu, in particular to a kind of boxed tofu and its processing technology. Background technique [0002] Tofu is a food with soybeans as the main raw material. It originated in China and is a green and healthy food invented by Liu An, the king of Huainan, an alchemist in my country. Today, 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. Tofu is rich in nutrients, high in protein, low in fat, and contains iron, calcium, phosphorus, magnesium and other trace elements necessary for the human body. It is known as "vegetable meat". Tofu is a nourishing and heat-clearing food for health. Regular consumption can nourish the middle and replenish qi, clear away heat and moisten dryness, promote body fluid and quench thirst, and cleanse the stomach. It is more suitable for people with hot constitution, bad breath and thirst, int...

Claims

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Application Information

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IPC IPC(8): A23C20/02B65D85/00A23L11/45
CPCA23C20/025B65D85/00
Inventor 蔡祖明
Owner 安吉祖名豆制食品有限公司
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