Multifunctional bean curd processing method

A multi-functional, tofu technology, applied in the field of food processing, can solve the problems that it is difficult to meet people's pursuit of food health and diversification, and the color and taste of tofu are single, so as to prevent emphysema, protect the heart, and have a tender and smooth taste

Inactive Publication Date: 2016-11-09
钟磊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing tofu production chooses soybeans alone as raw materials, and the tofu produced has a single color and taste, which is difficult to meet the people's pursuit of food health and diversification

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of multifunctional bean curd preparation method, comprises the following steps:

[0019] A. Cleaning and soaking of raw materials: wash selected soybeans with plump grains, take 1 part of soybeans and 2 parts of water by weight, and soak the washed soybeans in water at 20 ° C. The soaking time is 4 hours in winter and 4 hours in summer. Soaking time is 2 hours;

[0020] B. Refining: After the soaked soybeans are drained, they are mixed with fresh water for refining. The weight ratio of soaked soybeans to fresh water is 5:1;

[0021] C, feed water used when preparing filter slurry: get 2 parts by weight of red orchid grass and 4 parts by weight of clear water, put the red orchid grass into clear water and boil for 3 minutes after washing the red orchid grass, filter after turning off the heat, the filtrate obtained is Feed water, heat the feed water to 75°C;

[0022] D. Filtration: The ground soybean milk is first filtered once. After the first filtration, take ...

Embodiment 2

[0028] A kind of multifunctional bean curd preparation method, comprises the following steps:

[0029] A. Cleaning and soaking of raw materials: wash selected soybeans with plump grains, take 1 part of soybeans and 2.5 parts of water by weight, and soak the washed soybeans in water at 25°C. The soaking time is 4.5 hours in winter and 4.5 hours in summer. Soaking time is 2.5 hours;

[0030] B. Refining: After the soaked soybeans are drained, they are mixed with fresh water for refining. The weight ratio of soaked soybeans to fresh water is 5:1;

[0031] C, feed water used when preparing filter pulp: get 2 parts by weight of red bluegrass and 4-6 parts by weight of clear water, wash the red bluegrass and put it into clear water to boil for 5 minutes, filter after turning off the heat, and obtain The filtrate is feed water, and the feed water is kept warm to 82°C;

[0032] D. Filtration: The ground soybean milk is first filtered once. After the first filtration, take the materi...

Embodiment 3

[0038] A kind of multifunctional bean curd preparation method, comprises the following steps:

[0039] A. Cleaning and soaking of raw materials: wash selected soybeans with plump grains, take 1 part of soybeans and 3 parts of water by weight, and soak the washed soybeans in water at 30 ° C. The soaking time in winter is 4-5 hours , soaking time is 3 hours in summer;

[0040] B. Refining: After the soaked soybeans are drained, they are mixed with fresh water for refining. The weight ratio of soaked soybeans to fresh water is 5:1;

[0041] C, the feed water used when preparing the filter slurry: get 2 parts by weight of red bluegrass and 4-6 parts by weight of clear water, wash the red bluegrass and put it into clear water to boil for 7 minutes, filter after turning off the heat, and obtain The filtrate is feed water, and the feed water is kept at 90°C;

[0042] D. Filtration: The ground soybean milk is first filtered once. After the first filtration, take the material moistur...

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to a multifunctional bean curd processing method. The processing method comprises the following steps: cleaning and soaking raw materials; pulping; preparing feed liquid used during filtering; filtering pulp; heating; curdling; and extruding to obtain finished products. The color of bean curd processed by the method is changed by natural dye, and sweet potato powder is added during processing of the bean curd, so that the prepared bean curd not only has effects of invigorating the spleen and removing dampness, benefiting blood and tonifying deficiency, and removing toxic substances, but also has effects of resisting cancer, protecting the heart, preventing emphysema and diabetes, reducing weight and treating anemopyretic cold, dysentery, dysmenorrheal and amenorrhea.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of multifunctional tofu. Background technique [0002] Tofu is a kind of food with soybeans as the main raw material. Soybeans are rich in protein, including a variety of amino acids necessary for the human body, especially lysine; it contains a lot of fat, mainly unsaturated fatty acids, and contains phospholipids. , calcium, phosphorus, iron, potassium, sodium, carotene, vitamin B1.B2.B12, niacin, folic acid, choline, daidzein, saponin and other ingredients; The favorite food has a wide market and a high demand. Existing bean curd production mostly is to select to use soybean alone as raw material, and the bean curd color taste of producing is single, is difficult to satisfy people to the pursuit of food health and diversification. Contents of the invention [0003] The invention aims to solve the defects of the prior art, and provides a prepara...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025A23C2240/15
Inventor 钟磊
Owner 钟磊
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