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Walnut kernel sandwiched dried bean curd and making method thereof

A technology of sandwich dried tofu and walnut kernels, which is applied in the field of food processing, can solve problems such as lack of chewiness, poor taste, and easy deterioration, and achieve the effects of extended shelf life, high nutritional value, and unique taste

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

AI Technical Summary

Problems solved by technology

[0003] Traditional dried tofu is made from a single soybean as raw material. It is easy to eat and is deeply loved by consumers. However, the finished dried tofu is not high in nutrition, poor in taste, not chewy and easy to deteriorate, which cannot satisfy consumers' desire for nutritious food. needs

Method used

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  • Walnut kernel sandwiched dried bean curd and making method thereof
  • Walnut kernel sandwiched dried bean curd and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] A walnut-filled dried tofu, characterized in that it comprises the following raw materials in parts by weight: 160 parts of soybeans, 40 parts of walnut kernels, 2 parts of honey, 1 part of star anise, 2 parts of licorice, 1 part of mint, and 1 part of monosodium glutamate , 2 parts of salt, 1 part of ginger, 1 part of cinnamon, 1 part of Eucommia, 1 part of cassia twig and 1 part of angelica.

[0056] The preparation method of described dried bean curd sandwiched with walnut kernel is as follows:

[0057] (1) Select fresh soybeans, with a smooth surface and no impurities, no moths, no mildew;

[0058] (2) Soak fresh soybeans in clean water at 25°C for 10 hours, refine them with a soybean-to-water ratio of 1:7, filter to remove slag, and obtain raw soybean milk;

[0059] (3) Heat the above-mentioned raw soybean milk to 90°C for 10 minutes, make dried bean curd embryos with a thickness of 0.5 cm according to the existing dried tofu production process, and then cut them ...

Embodiment 2

[0065] A dried tofu with walnut kernel is characterized in that it comprises the following raw materials in parts by weight: 260 parts of soybeans, 100 parts of walnut kernels, 10 parts of honey, 5 parts of star anise, 12 parts of licorice, 5 parts of mint, and 6 parts of monosodium glutamate , 12 parts of salt, 6 parts of ginger, 4 parts of cinnamon, 7 parts of Eucommia, 6 parts of cassia twig and 6 parts of angelica.

[0066] The preparation method of described dried bean curd sandwiched with walnut kernel is as follows:

[0067] (1) Select fresh soybeans, with a smooth surface and no impurities, no moths, no mildew;

[0068] (2) Soak fresh soybeans in water at 30°C for 12 hours, refine them with a soybean-to-water ratio of 1:10, filter to remove slag, and obtain raw soybean milk;

[0069] (3) Heat the above-mentioned raw soybean milk to 100°C for 20 minutes, make dried bean curd embryos with a thickness of 3 cm according to the existing dried tofu production process, and t...

Embodiment 3

[0075] A walnut-filled dried tofu, characterized in that it comprises the following raw materials in parts by weight: 210 parts of soybeans, 70 parts of walnut kernels, 6 parts of honey, 3 parts of star anise, 7 parts of licorice, 2 parts of mint, and 3 parts of monosodium glutamate , 6 parts of salt, 3 parts of ginger, 2 parts of cinnamon, 3 parts of Eucommia, 2 parts of cassia twig and 3 parts of angelica.

[0076] The preparation method of described dried bean curd sandwiched with walnut kernel is as follows:

[0077] (1) Select fresh soybeans, with a smooth surface and no impurities, no moths, no mildew;

[0078] (2) Soak fresh soybeans in 27°C water for 11 hours, refine them with a soybean-to-water ratio of 1:9, filter to remove slag, and obtain raw soybean milk;

[0079] (3) Heat the above-mentioned raw soy milk to 95°C for 15 minutes, make dried bean curd embryos with a thickness of 1 cm according to the existing dried tofu production process, and then cut them to obta...

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Abstract

The invention relates to the field of food processing, in particular to a walnut kernel sandwiched dried bean curd and a making method thereof. The walnut kernel sandwiched dried bean curd comprises the following raw materials: 160-260 parts of soybeans, 40-100 parts of walnut kernels, 2-10 parts of honey, 1-5 parts of illicium verum, 2-12 parts of Radix Glycyrrhizae, 1-5 parts of mint, 1-6 parts of monosodium glutamate, 2-12 parts of salt, 1-6 parts of fresh ginger, 1-4 parts of Cortex cinnamomi japonica, 1-7 parts of Cortex Eucommiae, 1-6 parts of Ramulus Cinnamomi and 1-6 parts of Radix Angelicae Sinensis. The walnut kernel sandwiched dried bean curd is unique in flavor and high in nutritive value, and is well received by mass consumers and markets.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a walnut-filled dried bean curd and a preparation method thereof. Background technique [0002] Dried tofu is a kind of soy products, and it is a kind of food that we often eat in our daily life. Dried tofu is rich in protein, and the lecithin contained in it can remove the cholesterol attached to the blood vessel wall and prevent arteriosclerosis. Prevent cardiovascular disease and protect the heart; at the same time, it contains a variety of minerals, which can supplement calcium, prevent osteoporosis caused by calcium deficiency, and promote bone development, which is extremely beneficial to the bone growth of children and the elderly. People's favorite. [0003] Traditional dried tofu is made from a single soybean as raw material. It is easy to eat and is deeply loved by consumers. However, the finished dried tofu is not high in nutrition, poor in taste, not chewy and easy t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 王婷
Owner 王婷
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