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Bean curd residue seasoning powder and processing method thereof

A processing method and technology of bean curd dregs powder, applied in the field of soybean product processing, can solve problems such as harm, vitamin C deficiency, environmental pollution, etc., and achieve the effect of enriching condiments

Inactive Publication Date: 2016-08-24
YUNNAN MUDING RUNFENGYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Tofu dregs are almost forgotten by people because of their poor taste, and are often treated as waste or feed, which not only pollutes the environment, but also wastes resources
The patent application number is 201010184350X, which is a method of making fermented bean curd with bean curd residue as raw material, and the patent application number is 2006101546475, which is a processing method for making high-fiber fermented bean curd with bean curd residue. The processing method of bean curd dregs, although the above two methods effectively use the bean curd dregs to process the bean curd dregs into fermented bean curd food, but the processing process adopts the pickling method, and long-term consumption of pickled food will cause certain harm to people. Such as easy to cause vitamin C deficiency, and the harm caused by amine nitrite, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A bean curd residue seasoning powder and a processing method thereof are characterized in that: it is composed of the following weight ratio: 85% bean curd residue, 2% prickly ash powder, 5% chili powder, and 1% salt; the preparation method is completed according to the following steps:

[0017] (1) take fresh, high-quality bean curd dregs in proportion;

[0018] (2) Put the bean curd residue into the molded box, the thickness of the bean curd residue is 2cm;

[0019] (3) Put the bean curd box containing the bean curd residue into the sterilization box, and sterilize the bean curd residue for 15 minutes at a temperature of 125° C. and a pressure of 100 kPa;

[0020] (4) Cool down the sterilized bean curd residue to 20°C, place the bean curd residue in the inoculation room, inoculate and cultivate the bean curd residue with Mucormyces for 48 hours, and make moldy bean curd residue;

[0021] (5) Cut the obtained moldy bean curd residue into small pieces, soak in white wi...

Embodiment 2

[0026] A bean curd residue seasoning powder and its processing method are characterized in that: it is composed of the following weight ratio: 85-90% bean curd residue, 3.5% pepper powder, 7.5% chili powder, and 2% table salt; the preparation method is as follows Finish:

[0027] (1) take fresh, high-quality bean curd dregs in proportion;

[0028] (2) Put the bean curd residue into the molded box, the thickness of the bean curd residue is 2-3cm;

[0029] (3) Put the bean curd box with bean curd residue into the sterilization box, and sterilize the bean curd residue for 17 minutes at a temperature of 130° C. and a pressure of 105 kPa;

[0030] (4) Cool down the sterilized bean curd residue to 25° C., place the bean curd residue in the inoculation room, and inoculate and cultivate the bean curd residue with Mucormyces for 60 hours to make moldy bean curd residue;

[0031] (5) Cut the obtained moldy bean curd residue into small pieces, soak in 57 degree white wine for 10 minute...

Embodiment 3

[0036] A bean curd residue seasoning powder and a processing method thereof are characterized in that: it is composed of the following weight ratio: 90% bean curd residue, 5% prickly ash powder, 10% chili powder, and 3% salt; the preparation method is completed according to the following steps:

[0037] (1) take fresh, high-quality bean curd dregs in proportion;

[0038] (2) Put the bean curd residue into the molded box, the thickness of the bean curd residue is 3cm;

[0039] (3) Put the bean curd box with the bean curd residue into the sterilization box, and sterilize the bean curd residue for 20 minutes at a temperature of 135° C. and a pressure of 110 kPa;

[0040] (4) Cool down the sterilized bean curd residue to 30°C, place the bean curd residue in the inoculation room, inoculate and cultivate the bean curd residue with Mucormyces for 72 hours, and make moldy bean curd residue;

[0041] (5) Cut the obtained moldy bean curd residue into small pieces, soak in 60 degree whi...

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Abstract

The invention relates to bean curd residue seasoning powder and a processing method thereof. The bean curd residue seasoning powder is prepared from the following components in percentage by weight: 85-90% of bean curd residues, 2-5% of Chinese prickly ash powder, 5-10% of chili powder and 1-3% of table salt. The bean curd residue seasoning powder disclosed by the invention has the fragrance of the bean curd residues and the fragrance of fermented bean curds, and the bean curd residues are prepared into the seasoning powder, so that the bean curd residues are turned into wealth, and the condiments are also enriched.

Description

technical field [0001] The invention relates to bean curd residue seasoning powder and a processing method thereof, belonging to the technical field of bean product processing. Background technique [0002] Bean curd residue is a by-product in the processing of soybean products. According to the measurement, not only the fat content of bean curd residue is as low as 12.40%, but also the protein content is as high as 19.32%, and the dietary fiber is as high as 51.80%. Therefore, bean curd residue is good for promoting good digestion and excretion of solid waste It has a good effect; in addition, bean curd residue also contains a large amount of calcium needed by the human body, and the content of calcium in every 100 grams of bean curd residue reaches 0.6-0.1 grams, so bean curd residue is also a good food for calcium supplementation. Tofu dregs are almost forgotten by people because of their poor taste, and are often treated as waste or feed, which not only pollutes the envi...

Claims

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Application Information

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IPC IPC(8): A23L1/221
Inventor 徐晓斌
Owner YUNNAN MUDING RUNFENGYUAN FOOD