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Production method of dried tofu with carrots

A production method and carrot technology, which can be applied to cheese substitutes, other dairy products, dairy products, etc., can solve the problem of single nutritional value of dried tofu, and achieve the effects of neat appearance, fresh and tender taste, and good taste

Inactive Publication Date: 2017-01-11
SHIQIAN LIANGS GREEN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the above-mentioned technical problems, the present invention provides a production method of carrot dried tofu, which solves the problem of single nutritional value of traditional dried tofu, and makes the product taste refreshing, fresh and bright in color, which can attract consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 1) Select 10kg of high-quality soybeans, soak them in 20kg of water for 7 hours; wash 2.0Kg of carrots, crush them into foam, and set aside;

[0034] 2) Drain the soybeans with a plug, use a soybean milk machine to make soybean milk, boil the soybean milk for half an hour, and then boil for ten minutes

[0035] 3) Add soy milk with 0.75kg Laotan sauerkraut juice;

[0036] 4) Stir evenly with carrot foam and soy milk, add 0.10kg of gypsum, pack it with gauze and press it for 7 hours, and control the moisture content of the tofu at 65%-80%;

[0037] 5) Put the pressed tofu into pieces and bake in the oven, control the water content at 25%-35%; the baking conditions in the oven are: temperature is 75-85°C, and vacuum is 0.02-0.04MPa and baked for 1.5 hours ;Turn off the vacuum, do not deflate, and continue to bake at 55-75°C for 0.5 hours; the moisture content of the dried tofu after roasting is controlled at 20%-33%;

[0038] 6) Cook with 2.50Kg of pepper and 5.00Kg of ...

Embodiment 2

[0041] 1) Select 10 kg of high-quality soybeans, soak them in 30 kg of water for 6 hours; wash 2.5 kg of carrots, crush them into foam, and set aside;

[0042] 2) Drain the soybeans with a plug, use a soybean milk machine to beat the drained foamed soybeans into soybean milk, boil the soybean milk for half an hour, and then boil for ten minutes after boiling;

[0043] 3) Use 0.80kg Laotan sauerkraut juice to mix with soy milk;

[0044] 4) Stir evenly with carrot foam and soy milk, add 0.20 kg of gypsum, pack with gauze and press for 6 hours, and control the moisture content of tofu at 65%-80%;

[0045] 5) Put the pressed tofu into pieces and bake in the oven. The baking conditions in the oven are: the temperature is 75-85°C, and the vacuum degree is 0.02-0.04MPa. Roast at 55-75°C for 0.5 hours; the moisture content of the dried tofu after roasting is controlled at 20%-33%;

[0046] 6) Cook with 2.50Kg of pepper and 5.00Kg of rapeseed oil, then add 0.25kg of Chinese prickly a...

Embodiment 3

[0049] 1) Select 10 kg of high-quality soybeans, soak them in 25 kg of water for 5 hours; wash 3.0 kg of carrots, crush them into foam, and set aside;

[0050] 2) Drain the soybeans with a plug, use a soybean milk machine to beat the drained foamed soybeans into soybean milk, boil the soybean milk for half an hour, and then boil for ten minutes after boiling;

[0051] 3) Add soy milk with 0.70kg Laotan sauerkraut juice;

[0052] 4) Stir evenly with carrot foam and soy milk, add 0.15 kg of gypsum, pack with gauze and press for 5 hours, and control the water content of tofu at 65%-80%;

[0053] 5) Put the pressed tofu into pieces and bake in the oven. The baking conditions in the oven are: the temperature is 75-85°C, and the vacuum degree is 0.02-0.04MPa and baked for 2 hours; turn off the vacuum, do not deflate, continue Roast at 55-75°C for 0.5 hours; the moisture content of the dried tofu after roasting is controlled at 20%-33%;

[0054] 6) Cook with 2.50Kg of pepper and 5....

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Abstract

The invention discloses a production method of dried tofu with carrots. The production method includes: making raw materials of soybeans into soybean milk; adding pickled vegetable juice and carrot residues into the soybean milk; under proper baking condition of an oven, enabling tofu to be easily formed and water to be uniformly distributed; performing cooking, stir-frying, evenly stirring and sterilizing and packaging to obtain the product. The production method has the advantages that the finished product is good in formation, sweet in perfume, spicy and delicious, fresh and tender in taste and high in comprehensive nutritional value.

Description

technical field [0001] The invention belongs to the technical field of food and food processing, and in particular relates to a production method of dried carrot and bean curd. 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. Because dried tofu is rich in protein, 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; and it also contains a variety of minerals, supplements calcium, prevents osteoporosis caused by calcium deficiency, promotes bone development, and is extremely beneficial to the bone growth of children and the elderly, so it is widely used People's favorite. 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, and carrot is a kind of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025A23C2240/15
Inventor 梁世娥李正羽
Owner SHIQIAN LIANGS GREEN FOOD CO LTD
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