Spicy dried bean curd with kidney bean and chopped chilli and preparation method thereof

A technology for chopped peppers and kidney beans, which is applied to the field of kidney beans chopped peppers and spicy tofu and its preparation, can solve the problems of residual damage of coagulants, large beany smell of dried tofu, etc., so as to increase the nutritional value, remove the beany smell, increase the The effect of pulping rate

Inactive Publication Date: 2016-10-26
HEFEI LONGLE FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the traditional production process of dried tofu on the market, soybeans are soaked and directly ground, boiled, and then coagulant is added for coagulation,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] A kidney bean chili-flavored dried bean curd, made from the following raw materials in parts by weight (kg): 170 soybeans, 10 kidney beans, 13 dried chili powder, 0.4 peanut red skin powder, 5 water chestnuts, 4 fried barley kernels, 8 walnuts, Water bamboo 5, cornus 3, appropriate amount of lactose, appropriate amount of citric acid, appropriate amount of lactic acid bacteria.

[0016] A kind of preparation method of described kidney bean chili pepper dried beancurd, comprises the following steps:

[0017] (1) Wash the soybeans and soak in warm water at 23°C for 6 hours, then put the soaked soybeans in a water bath and steam them until they are cooked. After cooling, dry the soybeans until the water content is 35% Carry out puffing treatment in the puffing machine, and then soak in 7 times of warm water at 23°C for 2 hours, then send them to the refiner for refining, and obtain soybean milk after filtering;

[0018] (2) After soaking the kidney beans for 4 hours, add ...

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Abstract

The invention discloses spicy dried bean curd with kidney bean and chopped chilli. The spicy dried bean curd with kidney bean and chopped chilli is prepared from the following raw materials (by weight): 170-180 parts of soybean, 10-14 parts of kidney bean, 13-15 parts of dry chopped chilli powder, 0.4-0.6 parts of peanut skin powder, 5-7 parts of water chestnuts, 4-6 parts of fried dehusked barley, 8-10 parts of walnut, 5-9 parts of zizania latifolia turcz, 3-6 parts of pulp of cornus, a proper amount of lactose, a proper amount of citric acid and a proper amount of lactic acid bacteria. By steaming soaked soybean, puffing and jordaning, beany flavor can be removed. In addition, water absorption can be increased, pulp yield of soybean can be increased and yield can be raised. By fermenting soybean milk to obtain a coagulator for coagulation, harm due to addition of other chemical coagulators can be avoided, and quality of the dried bean curd can be improved and nutritional value of the dried bean curd can be increased. The kidney bean and water chestnuts, etc. which are added in the preparation process contain rich dietary fiber and are helpful for digestion. Chopped chilli added in the preparation process can make the dried bean curd to be a little spicy, thus improving the taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a kidney bean chili-flavored dried tofu and a preparation method thereof. Background technique [0002] Tofu was invented in China and has gradually become one of the most popular soy products in Southeast Asia. Tofu is a protein gel of soybeans extracted with water, coagulated with acid or salt and contains water, carbohydrates and other components. The processing process is mainly divided into two steps: the first step is to soak the soybeans, grind the pulp, boil the pulp, and separate the pulp residue to obtain soybean milk; the second step is to boil the soybean milk and add a coagulant to make it solidify to form bean curd. Pressurize and discharge part of the free water to obtain tofu (soybean protein gel) with a certain shape, hardness, elasticity and water holding capacity. Due to its different processing methods, tofu has many types of products. The most comm...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 吴和建
Owner HEFEI LONGLE FOODS
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