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Chinese yam dried tofu production method

A production method and technology of yam beans, applied in the field of food and food processing, to achieve the effect of suitable saltiness, retention of medicinal ingredients, and low roasting temperature

Inactive Publication Date: 2016-12-14
SHIQIAN LIANGS GREEN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the improvement of people's requirements for the nutritional value of food, dried tofu containing only a single plant protein can no longer meet the needs of the public, while yam contains amylase, polyphenol oxidase and other substances, which are beneficial to the digestion and absorption of the spleen and stomach. Food and medicine for the spleen and stomach

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1) Choose 10kg of high-quality soybeans and soak them in 20kg of water for 7 hours; peel 2.0Kg of yam, wash, powder and foam, set aside;

[0032] 2) Drain the soy beans with a stopper, use a soymilk machine to beat the drained foamed soy beans into soy milk, boil the soy milk for half an hour, and cook for another 10 minutes after boiling;

[0033] 3) Mix soy milk with 0.4kg sauerkraut juice;

[0034] 4) Stir evenly with yam froth and dotted soy milk, add 0.15 kg of gypsum, and pack it with gauze for 5 hours to control the moisture content of tofu at 60%-80%;

[0035] 5) Put the pressed tofu into the oven and bake. The conditions for baking in the oven are: the temperature is 70-85℃, and the vacuum is 0.02~0.04MPa for 1.5 hours; turn off the vacuum, do not vent, continue Bake at 55-75°C for 0.5 hours, and control the moisture of dried tofu at 20%-28%;

[0036] 6) Cook with 2.0Kg of chili pepper, 5.0Kg of rapeseed oil, add 0.2kg of Chinese pepper, 0.2kg of pepper, 0.3kg of star a...

Embodiment 2

[0039] 1) Choose 10kg of high-quality soybeans and soak them in 30kg of water for 5 hours; wash 2.5Kg of yam, smash into foam, and set aside;

[0040] 2) Drain the soy beans with a stopper, use a soymilk machine to beat the drained foamed soy beans into soy milk, boil the soy milk for half an hour, and cook for another 10 minutes after boiling;

[0041] 3) Mix soy milk with 0.45kg of sauerkraut juice;

[0042] 4) Stir evenly with yam froth and dotted soy milk, add 0.2kg gypsum, pack it with gauze for 6 hours, and control the moisture content of tofu at 60%-80%;

[0043] 5) Put the pressed tofu into the oven and bake. The baking conditions in the oven are: temperature is 70-85℃, vacuum degree is 0.02~0.04MPa and bake for 1.1 hours; turn off the vacuum, do not vent, continue Bake at 55-75°C for 0.5 hours, and control the moisture of dried tofu at 20%-28%;

[0044] 6) Cook with 1.8Kg of chili pepper, 5.0Kg of rapeseed oil, add 0.2kg of Chinese pepper, 0.2kg of pepper, 0.3kg of star anise,...

Embodiment 3

[0047] 1) Choose 10kg of high-quality soybeans and soak them in 40kg of water for 6 hours; wash 2.2Kg of yam, smash into foam, and set aside;

[0048] 2) Drain the soy beans with a stopper, use a soymilk machine to beat the drained foamed soy beans into soy milk, boil the soy milk for half an hour, and cook for another 10 minutes after boiling;

[0049] 3) Mix soy milk with 0.5kg sauerkraut juice;

[0050] 4) Stir evenly with yam froth and dotted soy milk, add 0.1 kg of gypsum, and pack it with gauze for 7 hours to control the moisture content of tofu at 60%-80%;

[0051] 5) Put the pressed tofu into the oven and bake. The conditions for baking in the oven are: the temperature is 70-85℃, and the vacuum is 0.02~0.04MPa for 1.4 hours; turn off the vacuum, do not vent, continue Bake at 55-75°C for 0.5 hours, and control the moisture of dried tofu at 20%-28%;

[0052] 6) Cook with 1.5Kg of chili and 5.0Kg of rapeseed oil, then add 0.2kg of Chinese pepper, 0.2kg of pepper, 0.3kg of star ani...

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PUM

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Abstract

The invention discloses a Chinese yam dried tofu production method. Soybeans serve as raw materials, old jar pickle juice and Chinese yam foam are added after soybean milk is prepared, tofu is easily formed and water is uniformly distributed under the proper baking condition of a baking oven, and then the tofu is cooked, stir-fried, uniformly stirred, sterilized and packaged to obtain a product. The product has the advantages of good forming capacity, proper flavor, fresh and tender taste, high comprehensive nutrient value and capability of retaining medicinal components in Chinese yam.

Description

Technical field [0001] The invention belongs to the technical field of food and food processing, and particularly relates to a production method of dried yam bean curd. Background technique [0002] Dried beancurd is a kind of soy products, and it is a food that we often eat in our daily life. Because dried beancurd is rich in protein, the lecithin it contains can remove cholesterol attached to the blood vessel wall and prevent blood vessel hardening. Prevent cardiovascular disease and protect the heart; and it also contains a variety of minerals, supplements calcium, prevents osteoporosis caused by calcium deficiency, and promotes bone development. It is extremely beneficial to the growth of bones in children and the elderly. People's favorite. However, as people’s requirements for the nutritional value of foods increase, dried tofu containing only a single plant protein can no longer meet the needs of the public, while yam contains amylase, polyphenol oxidase and other substan...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 梁世娥李正羽
Owner SHIQIAN LIANGS GREEN FOOD CO LTD
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