Asparagus bean curd and method thereof

A technology of asparagus and tofu, which is applied in the field of food processing and asparagus tofu, which can solve the problems of insufficient nutrients and achieve the effects of improving texture and taste, helping digestion, and enhancing human immunity

Inactive Publication Date: 2016-11-30
井冈山井祥菌草生态科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the problem that the nutrients of traditional tofu in the prior art are not comprehensive enough

Method used

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  • Asparagus bean curd and method thereof
  • Asparagus bean curd and method thereof
  • Asparagus bean curd and method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0041] Example 1

[0042] Asparagus tofu, prepared as follows:

[0043] (1) Take fresh asparagus and clean it; put it into a drying oven for baking, the baking temperature is 40°C, and the baking time is 5 hours; the dried asparagus is sent into a pulverizer for pulverization, and then the pulverized asparagus is Pass the asparagus through an 80-mesh sieve to obtain asparagus powder;

[0044] (2) adding the asparagus powder obtained in step (1) into water and fermenting for 2 hours, then adding edible salt, starch, I+G, white granulated sugar, yeast powder and natamycin to it, stirring uniformly to obtain seasoning slurry;

[0045] (3) Chopping and emulsification of soybean protein isolate and water for 10 minutes, then adding edible oil and TG enzyme to it to emulsify into slurry, continuing to add soybean texture protein and the seasoning slurry obtained in step (2), stirring to complete emulsification, Thus obtained emulsion, wherein, the emulsifying temperature is 10 ℃; ...

Example Embodiment

[0051] Example 2

[0052] The production method of asparagus tofu includes the following steps:

[0053] (1) Take fresh asparagus and clean it; put it into a drying oven for baking, the baking temperature is 50°C, and the baking time is 6 hours; the dried asparagus is sent into a pulverizer for pulverization, and then the pulverized asparagus is Pass the asparagus through a 100-mesh sieve to obtain asparagus powder;

[0054] (2) adding the asparagus powder obtained in step (1) into water and fermenting for 2.5 hours, then adding edible salt, starch, I+G, white granulated sugar, yeast powder and natamycin to it, stirring uniformly to obtain seasoning slurry;

[0055] (3) Chopping and emulsification of soybean protein isolate and water for 13 minutes, then adding edible oil and TG enzyme to it to emulsify into slurry, continuing to add soybean texture protein and the seasoning slurry obtained in step (2), stirring to complete emulsification, Thus obtained emulsion, wherein, th...

Example Embodiment

[0060] Example 3

[0061] The production method of asparagus tofu includes the following steps:

[0062] (1) Take fresh asparagus and clean it; put it into a drying oven for baking, the baking temperature is 60°C, and the baking time is 8 hours; the dried asparagus is sent into a pulverizer for pulverization, and then the pulverized asparagus is Pass the asparagus through a 120-mesh sieve to obtain asparagus powder;

[0063] (2) adding the asparagus powder obtained in step (1) into water and fermenting for 3 hours, then adding edible salt, starch, I+G, white granulated sugar, yeast powder and natamycin to it, stirring uniformly to obtain seasoning slurry;

[0064] (3) Chopping and emulsification of soybean protein isolate and water for 15 minutes, then adding edible oil and TG enzyme to it to emulsify into slurry, continuing to add soybean texture protein and the seasoning slurry obtained in step (2), stirring to complete emulsification, Thus obtained emulsion, wherein, the ...

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Abstract

The invention provides asparagus bean curd and a manufacturing method thereof. The asparagus bean curd comprises, by weight parts, 38.0-50.0 parts of water, 5.0-10.0 parts of textured soybean protein, 12.0-20.0 parts of edible oil, 0.100-0.25 part of starch, 0.010-0.020 part of I+G, 0.50-1.00 part of white granulated sugar, 0.015-0.025 part of yeast powder, 0.015-0.025 part of TG enzyme and 0.0050-0.0060 part of natamycin. The asparagus bean curd improves nutritional value and can enhance a human immunity function. Besides, the manufacturing process is simple, and the manufactured food is long in guarantee period and is convenient to eat.

Description

technical field [0001] The invention relates to the field of food processing and also belongs to the technical field of asparagus tofu, in particular to an asparagus tofu and a method thereof. Background technique [0002] Tofu, known as "Fuli" in ancient times, was first invented and manufactured in my country, and then spread to all parts of the world. Tofu is the main raw material of vegetarian dishes in my country. It has always been welcomed by people and is known as "vegetable meat" by people. Tofu is a common food material for people. It has high protein and low fat, and has the effects of lowering blood pressure, blood fat and cholesterol. It is a good delicacy that can be used both raw and cooked, suitable for all ages, health care, and longevity. In addition to the functions of increasing nutrition, helping digestion, and increasing appetite, tofu is also very beneficial to the growth and development of teeth and bones. It can increase the iron content in the blo...

Claims

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Application Information

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IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 郑志坚
Owner 井冈山井祥菌草生态科技股份有限公司
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