Preparation method of flavored mushroom dried bean curds

A technology for dried bean curd and mushroom, applied in the field of preparation of flavored mushroom dried bean curd, can solve the problems of single taste, insufficient nutrition and balance, and achieve the effects of rich nutrition, excellent texture and strong seafood flavor.

Inactive Publication Date: 2016-11-16
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the taste of dried tofu products on the market is relatively simple, and the nutrition is not comprehensive and balanced enough.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A preparation method of flavor mushroom dried tofu, the steps are as follows:

[0015] (1) Grinding soybeans with water to make raw soybean milk;

[0016] (2) Boil raw soybean milk, filter, add mushroom powder at a ratio of 0.5%, mix homogeneously, and make dried bean curd according to the existing process;

[0017] (3) According to the existing process, the dried bean curd is stewed, then fried to make dried bean curd, and then packaged, sterilized and other steps to form a product.

[0018] In the step (1), soybeans are puffed, then soaked in warm water at 40°C for 3 hours, fished out and drained, and then 8 times (w / w) of water is added to grind them into raw soybean milk.

[0019] The preparation method of the mushroom powder is as follows: clean the oyster mushrooms, cut them into thin slices of 2 to 4 mm, soak them in a color-protecting solution containing 0.1% sodium D-isoascorbate and 0.05% sodium sulfite for 1 hour; pick up the mushroom slices , washed with c...

Embodiment 2

[0021] A preparation method of flavor mushroom dried tofu, the steps are as follows:

[0022] (1) Grinding soybeans with water to make raw soybean milk;

[0023] (2) Boil raw soybean milk, filter, add mushroom powder at a ratio of 0.2%, mix homogeneously, and make dried bean curd according to the existing process;

[0024] (3) According to the existing process, the dried bean curd is stewed, then fried to make dried bean curd, and then packaged, sterilized and other steps to form a product.

[0025] In the step (1), soybeans are puffed, then soaked in warm water at 35°C for 4 hours, fished out and drained, and then 8 times (w / w) of water is added to grind them into raw soybean milk.

[0026] The preparation method of the mushroom powder is as follows: clean the oyster mushrooms, cut them into thin slices of 2 to 4 mm, soak them in a color-protecting solution containing 0.1% sodium D-isoascorbate and 0.05% sodium sulfite for 1 hour; pick up the mushroom slices , washed with c...

Embodiment 3

[0028] A preparation method of flavor mushroom dried tofu, the steps are as follows:

[0029] (1) Grinding soybeans with water to make raw soybean milk;

[0030] (2) Boil raw soybean milk, filter, add mushroom powder at a ratio of 1.0%, mix homogeneously, and make dried bean curd according to the existing process;

[0031] (3) According to the existing process, the dried bean curd is stewed, then fried to make dried bean curd, and then packaged, sterilized and other steps to form a product.

[0032] In the step (1), soybeans are puffed, then soaked in warm water at 40°C for 2 hours, removed and drained, and then 10 times more water is added to grind them into raw soybean milk.

[0033] The preparation method of the mushroom powder is as follows: clean and wash Pleurotus eryngii, cut into thin slices of 2-4 mm, soak for 1 hour in a color-protecting solution containing 0.1% D-sodium erythorbate and 0.05% sodium sulfite; pick up the mushrooms The flakes are washed with water an...

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PUM

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Abstract

The invention discloses a preparation method of flavored mushroom dried bean curds. The preparation method comprises the following steps: (1) adding water into soybeans and grinding the soybeans into raw soybean milk; (2) boiling the raw soybean milk and filtering; adding mushroom powder according to the ratio of 0.1 percent to 1.0 percent and mixing and homogenizing; pressing dried bean curd blanks according to an existing process; (3) marinating the dried bean curd blanks according to the existing process and frying by oil to prepare the dried bean curds; carrying out steps of packaging, sterilization and the like to form a finished product. The preparation method of the flavored mushroom dried bean curds has the beneficial effects that recombined flavored mushroom dried bean curd products prepared by the method are abundant in nutrients, good in textures and pure in taste, and have a rich delicious flavor.

Description

technical field [0001] The invention relates to a dried tofu product, in particular to a method for preparing dried tofu with flavored mushrooms. Background technique [0002] Dried tofu and other soy products are rich in protein, and tofu protein is a complete protein. It not only contains 8 kinds of amino acids necessary for the human body, but also its ratio is close to the needs of the human body, and its nutritional value is high; Cholesterol on the blood vessel wall prevents hardening of the arteries, prevents cardiovascular diseases, and protects the heart; Dried tofu contains a variety of minerals, supplements calcium, prevents osteoporosis caused by calcium deficiency, promotes bone development, and is beneficial to the bones of children and the elderly. Very beneficial to growth. However, the taste of dried tofu products on the market is relatively simple, and the nutrition is not comprehensive and balanced enough. Contents of the invention [0003] The purpose...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/005A23C20/025
Inventor 董亮杜明秦磊祁立波徐献兵李冬梅孙雨晴
Owner DALIAN POLYTECHNIC UNIVERSITY
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