Preparation method of natural non-toxic fresh keeping agent for bean curds
A preservative and tofu technology, applied in the direction of bacteria used in food preparation, food preservation, food science, etc., can solve the problems of affecting the taste of tofu, the deterioration of the taste of tofu, and the discomfort of the human stomach, so as to delay oxidation and infection, good Good film-forming and water-soluble effects
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[0017] Example 1
[0018] Weigh 200g of oyster meat, pour it into a tissue pulverizer and pulverize it into oyster homogenate, then pour the resulting oyster homogenate into a beaker containing 600 mL of deionized water, and then transfer the beaker to a digital display speed constant temperature magnetic stirrer. Adjust the temperature to 50°C, rotate the speed to 300r / min, add 1% hydrochloric acid dropwise, adjust the pH to 6.0, then add 2g of neutral protease, continue the constant temperature stirring reaction for 2h, then heat up to 85°C, inactivate the enzyme for 15min; At the end of enzyme inactivation, transfer the material in the beaker to a centrifuge, centrifuge at 4800r / min for 20min, discard the lower sediment, collect the supernatant, and set aside; weigh 100g tomatoes, 80g onions, 200g apples, 60g lemons, After being manually washed with deionized water for 3 times, the juice is squeezed in a juicer to obtain a mixed fruit and vegetable juice, and then the obtained...
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[0020] Example 2
[0021] Weigh 260g of oyster meat, pour it into a tissue pulverizer and pulverize it into an oyster homogenate, then pour the resulting oyster homogenate into a beaker containing 700 mL of deionized water, and then transfer the beaker to a digital display speed constant temperature magnetic stirrer. Adjust the temperature to 52°C, rotate the speed to 350r / min, add 2% hydrochloric acid dropwise to adjust the pH to 6.1, then add 3g of neutral protease, continue the constant temperature stirring reaction for 3h, then heat up to 88°C, and kill the enzyme for 18min; At the end of enzyme inactivation, transfer the material in the beaker to a centrifuge, centrifuge at 5200r / min for 25min, discard the lower sediment, collect the supernatant, and set aside; weigh 150g tomatoes, 120g onions, 260g apples, 70g lemons, After being manually washed with deionized water for 4 times, the juice is squeezed in a juicer to obtain a mixed fruit and vegetable juice, and then the obta...
Example Embodiment
[0023] Example 3
[0024] Weigh 300g of oyster meat, pour it into a tissue pulverizer and pulverize it into an oyster homogenate, then pour the resulting oyster homogenate into a beaker containing 800 mL of deionized water, and then transfer the beaker to a digital display speed constant temperature magnetic stirrer. Adjust the temperature to 55°C, the speed to 400r / min, add 3% hydrochloric acid dropwise to adjust the pH to 6.2, then add 4g of neutral protease, continue the constant temperature stirring reaction for 4h, then heat up to 90°C, and kill the enzyme for 20min; At the end of enzyme inactivation, transfer the material in the beaker to a centrifuge, centrifuge at 5800r / min for 30 minutes, discard the lower sediment, collect the supernatant, and set aside; weigh 200g tomatoes, 150g onions, 300g apples, and 80g lemons. After manual washing with deionized water for 5 times, it is placed in a juicer to squeeze the juice to obtain a mixed fruit and vegetable juice, and then t...
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