Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of low-alkalinity gray bean curd

A production method and tofu technology, which are applied in the field of food processing, can solve the problem of gray tofu being too alkaline, and achieve the effects of reducing alkali content, improving single taste, and increasing caramel taste.

Active Publication Date: 2017-05-10
CHONGQING CHUANRUI YUCHU FOOD
View PDF5 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention intends to provide a method for making low-alkali gray tofu to solve the problem of heavy alkalinity of gray tofu

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of low-alkalinity gray bean curd

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0028] The low-alkali gray bean curd preparation method of the present embodiment comprises the following steps:

[0029] Step 1: Soak 3kg of soybeans in warm water at 50°C for 3 hours. After soaking, remove the soybeans and clean the soybeans at the same time. Put the soybeans into the mill, and slowly add water after grinding. The amount is to submerge the soybeans with clear water and the water surface is 5cm higher than the soybean noodles. When the soybeans are half-milled, the added clear water is replaced with the milled soybean milk, and the soybean milk is obtained through the processing of the mill;

[0030] Step 2: Put the prepared soybean milk into the pot and boil for 5 minutes, then turn off the heat and cool the soybean milk for 15 minutes. It is mixed with 4 parts of rice soup. When the soy milk is no longer boiling, use a spoon to scoop up the dotted water and let the spoon slowly rotate in a spiral shape on the surface of the soy milk. When the spoon rotates,...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the field of food processing, in particular to a preparation method of low-alkalinity gray bean curd. The method comprises the steps of pulping, preparing tofu pudding, preparing bean curd, baking ash and stir-frying bean curd. In the step of baking ash, baked ash is prepared from bagasse and couch grass root, the bagasse which is not combusted completely serves as the baked ash, part of acidity of the bagasse is maintained, the alkalinity of the bean curd is neutralized by utilizing the acidity of the bagasse, and the bagasse does not reduce the bean curd, so the gray bean curd prepared by the method reduces the alkalinity, meets the fondness of people who do not like eating high-alkalinity food, and has effects of clearing heat and detoxifying.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing low-alkali ash tofu. Background technique [0002] Tofu is the most common soy product, also known as water tofu. The main production process is one is pulping, that is, soybeans are made into soy milk; Gel, namely tofu. Gray tofu is formed by subjecting tofu to a special production process. The meat of gray tofu is spongy or hollow. When cooking, it is necessary to clean the ash on the surface of gray tofu before performing other operations. [0003] Tofu is alkaline, and tofu is made of gray tofu after being fried with tung fruit ash. The alkalinity of tung fruit ash will aggravate the alkalinity of gray tofu, but some people don't like to eat alkaline food, and even feel that alkaline food has smell. Contents of the invention [0004] The invention intends to provide a method for making low-alkali gray tofu to solve the problem of heavy alkalinity of...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 肖金容
Owner CHONGQING CHUANRUI YUCHU FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com