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Green uncongealed tofu and preparation method thereof

A bean curd, green technology, applied in the field of food processing, can solve the problems of single taste, influence, harmful to human health, etc., and achieve the effect of high nutritional value and high quality.

Inactive Publication Date: 2017-01-04
杨夫春
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Tofu nao is a traditional snack in my country. At present, tofu nao is mainly processed from soybeans, and its taste is single.
[0003] In recent years, some people have carried out new technology research on the basis of traditional tofu brain production technology, but the main raw material is still soybeans. In order to increase the taste, a lot of food additives such as pigments and saccharin have been added. Excessive consumption will be harmful to human health. Impact

Method used

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Experimental program
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Embodiment Construction

[0020] Below in conjunction with embodiment the present invention is further described.

[0021] A preparation method of green bean curd brain, is characterized in that, described method comprises:

[0022] (1) Material selection

[0023] Use fresh vegetables without impurities and mildew as raw materials;

[0024] (2) beating

[0025] Mix the above raw materials with water and refine the pulp, the weight ratio of raw materials and water is 1:7, and then filter the juice into slurry;

[0026] (3) Add coagulant

[0027] Pour the above slurry into a mixer, add sodium alginate coagulant under high-speed stirring, and the weight ratio of the slurry to the coagulant is 1000:2;

[0028] (4) Add coagulant

[0029] After heating the above slurry, add a coagulant, and the weight ratio of the slurry to the coagulant is 1000:2;

[0030] (6) solidification molding

[0031] Quickly pour the above-mentioned heated slurry into a container, let it stand for 5-10 minutes to cool down, a...

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Abstract

The invention discloses a green uncongealed tofu and a preparation method thereof, and relates to the field of food processing. The method comprises six steps such as material selecting, beating, coagulating accelerator adding, coagulating agent adding, and final coagulating molding. The prepared green uncongealed tofu of the present invention uses the organic vegetable, is not added with other food additives, has advantages of high quality and high nutrition valve of the uncongealed tofu, and further has advantages of good color, good aroma, and good taste.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a green tofu brain and a preparation method thereof. Background technique [0002] Tofu nao is a traditional snack in my country. At present, tofu nao is mainly processed from soybeans, and its taste is single. [0003] In recent years, some people have carried out new technology research on the basis of traditional tofu brain production technology, but the main raw material is still soybeans. In order to increase the taste, a lot of food additives such as pigments and saccharin have been added. Excessive consumption will be harmful to human health. Impact. Contents of the invention [0004] Based on the deficiency of the above technology, the patent of the present invention proposes a green bean curd with high quality, high nutritional value, complete color, aroma and taste and a preparation method thereof. [0005] The present invention is achieved through the following techn...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 杨夫春
Owner 杨夫春
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