Peanut bean curd production method
The technology of a peanut tofu and its production method, which is applied in the field of soybean product manufacturing, can solve the problems of unclean appearance, poor nutrition and aroma of peanut tofu, and low yield.
Inactive Publication Date: 2017-01-11
高仁丽
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Problems solved by technology
The traditional production method of peanut tofu is: soaking peanuts, refining, filtering, heating, pointing brine or adding agar to obtain peanut tofu. The disadvantages are that the appearance is not clean and white, the output is low, and the cost is high. Difference
Method used
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Embodiment
[0011] 50 kg of peanuts are removed from the red skin, after soaking, add 400 kg of water to grind, then filter with a filter screen with a particle size of 5 mm, then add 50 kg of pea wet starch and stir for 2-3 minutes, then heat for 15- Pour it into a molding container in 20 minutes and form it. The output is 450 kg. The appearance is white, the output is high, the cost is low, the nutrition is high, and the aroma is good.
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The invention discloses a peanut bean curd production method, which relates to a bean product making method. By using the method, appearance is obviously changed, output is increased, cost is reduced, and nutrition and fragrance of the peanut bean curd are enhanced. The method comprises the following steps: removing the red skin of the peanut and immersing the peanut, adding 8 kilograms of clear water in 1 kilogram of peanut, then performing pulp refining, filtering with a filter screen with granularity of 5 millimeters, adding 1 kilogram of pea in 9 kilograms of peanut pulp, stirring the materials for 2-3 minutes with green starch, and heating the materials for 15-20 minutes to obtain the peanut bean curd.
Description
technical field [0001] The present invention relates to a kind of manufacturing method of soybean product, more specifically, relate to a kind of manufacturing method of peanut tofu. Background technique [0002] The method of making peanut tofu is roughly the same as that of soybean tofu. The traditional production method of peanut tofu is: soaking peanuts, refining, filtering, heating, pointing brine or adding agar to obtain peanut tofu. The disadvantages are that the appearance is not clean and white, the output is low, and the cost is high. Difference. Contents of the invention [0003] The purpose of the present invention is to overcome the shortcoming of prior art, provide a kind of improved method for producing peanut bean curd, utilize this method to change outward appearance remarkably, improve output, reduce cost, have increased the nutrition of peanut bean curd and fragrance. [0004] The present invention is realized through the following technical proposals:...
Claims
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IPC IPC(8): A23C20/02
Inventor 高仁丽
Owner 高仁丽
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