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Making method of boxed bean curd

A production method and tofu technology, applied in the field of food processing, can solve the problems of unstable quality and sanitation, easy breakage, easy deterioration, etc., and achieve the effects of not easily broken, simple, fast and convenient production method, and food hygiene and safety assurance.

Inactive Publication Date: 2016-12-07
广东碧泉食品科技有限公司
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  • Summary
  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

Existing traditional tofu flowers are generally refined and marinated, then put into tofu baskets to solidify and form, and the water is pressed out with pressure, and the tofu is sold in small pieces when it is sold. Such tofu has a short shelf life and is inconvenient to carry and easily broken, and its quality and sanitation are also unstable and easy to deteriorate

Method used

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Embodiment Construction

[0007] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Apparently, the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0008] A method for producing boxed tofu, the specific production steps are as follows: (1) Refining cleaned soybeans with a soybean milk machine, heating and boiling to eliminate enzymes; (2) adding gluconolactone to the boiled soybean milk , and mix evenly; (3) Put the mixed soybean milk into a plastic box and seal it, then pasteurize it, cool it to shape, and store it in a cold storage.

[0009] The whole process is carried out in a sealed plastic box, so the tofu coagulat...

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PUM

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Abstract

The invention discloses a making method of boxed bean curd. The method comprises the following steps: grinding cleaned soybeans through a soybean milk maker, heating and boiling obtained soybean milk to deactivate enzymes, adding glucolactone to the boiled soybean milk, mixing glucolactone and the boiled soybean milk to obtain uniform soybean milk, putting the uniform soybean milk in plastic boxes, sealing the plastic boxes, pasteurizing the uniform soybean milk, cooling and shaping the uniform soybean milk, and storing the shaped soybean milk in a cold store. The bean curd made in the invention has the advantages of good coagulation stability in the boxes, difficulty in fragmentation, and guaranteeing of the health and the safety, and the making method is simple, rapid and convenient, and brings great convenience for people's lives.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for making boxed tofu. Background technique [0002] With the development of modernization, people's pace of life is getting faster and faster, so more fast food and instant food are more and more popular. The existing traditional tofu flowers are usually ground and marinated, then put into the tofu basket to solidify and form, press the water out with pressure, and sell the tofu in small pieces when they are sold. Such tofu has a short shelf life and is inconvenient to carry and is easily broken, and its quality and hygiene are also unstable and easily deteriorated. Contents of the invention [0003] The object of the present invention is to provide a method for making boxed tofu to solve the problems raised in the above-mentioned background technology. [0004] To achieve the above object, the present invention provides the following technical solutions: ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 曾兴源
Owner 广东碧泉食品科技有限公司
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