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Tofu prepared from potatoes and processing method thereof

A processing method and potato technology, applied in the field of tofu processing and tofu, can solve the problems of income brought by farmers, potato backlog, etc., and achieve the effect of rich and comprehensive nutrients

Inactive Publication Date: 2017-05-31
XICHANG COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are many types and quantities of food that can be processed by potatoes, these foods have extremely high requirements on the variety and quality of potatoes, so there is a large backlog of potatoes produced in China, while the potatoes used in the production of potato foods are continuously imported, so there is no Did not bring actual income to our farmers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] First, soak 250 parts of soybeans in 700 parts of water for 8-10 hours, and at the same time peel and cut 50 parts of raw potatoes into cubes; 2000 parts by weight of water is made into a slurry, and then filtered with a 100-mesh sieve; then the filtered potato and soybean mixed slurry is heated to boiling and kept for 3 to 4 minutes; then 2 parts by weight of lactone and 2 parts by weight of gypsum Put it into a container and dissolve it with an appropriate amount of cold boiled water, pour the dissolved lactone and gypsum mixture into the potato and soybean mixture and stir for 1 to 2 minutes; then put the stirred slurry into an oven at 70°C for about 30 minutes; Finally, take out the coagulated soybean milk, press out the excess water with a filter press tool to make shaped tofu.

[0021] Using the raw materials of the above proportions, the tofu made through the above steps has a water content of 68.53-82.87%, and a protein content of 8.603-13.036g / 100g (the ratio o...

Embodiment 2

[0023] First, soak 250 parts of soybeans in 750 parts of water for 12-16 hours, and at the same time peel and cut 250 parts of raw potatoes into cubes; 2000 parts by weight of water are made into a slurry, and then filtered with a 200-mesh sieve; then the filtered potato and soybean mixed slurry is heated to boiling and kept for 3 minutes to 4 minutes; then 20 parts by weight of gypsum are put into a container Dissolve in boiling water, pour the dissolved lactone and gypsum mixture into the potato and soybean mixed slurry and stir for 1-2 minutes; then put the stirred slurry in an oven at 90°C for about 30 minutes; finally take out the solidified soybean milk and use A filter press tool presses out excess water to make shaped tofu.

[0024] Using the raw materials in the above proportions, the tofu made through the above steps has a moisture content of 69.94-80.27%, and a protein content of 9.496-11.689g / 100g (the ratio of water content to weight); sensory evaluation: the shap...

Embodiment 3

[0026]First, soak 250 parts of soybeans in 800 parts of water for 10-14 hours, and at the same time peel and cut 150 parts of raw potatoes into cubes; 2000 parts by weight of water is made into a slurry, and then filtered with a 150-mesh sieve; then the filtered potato and soybean mixed slurry is heated to boiling and kept for 3 minutes to 4 minutes; then 8 to 10 parts by weight of lactone are put into the container Dissolve with an appropriate amount of cold boiled water, pour the dissolved lactone and gypsum mixture into the potato and soybean mixture and stir for 1-2 minutes; then put the stirred slurry into an oven at 85°C for about 30 minutes; finally take out the solidified Soybean milk, press out the excess water with a filter press tool to make shaped tofu.

[0027] Using the raw materials in the above proportions, the tofu made through the above steps has a water content of 73.77-81.77%, and a protein content of 6.25-11.09g / 100g (the ratio of water content to weight);...

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PUM

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Abstract

The invention discloses a tofu, particularly discloses tofu prepared from potatoes, and belongs to the technical field of food processing. The invention further relates to a processing method for processing the tofu. The invention provides the tofu prepared from the potatoes, which is comprehensive in nutrition and is suitable for old and young people, and a processing method thereof. The tofu is a coagulum containing the following components in parts by weight: 50-250 parts of raw potatoes, 250 parts of dry soybeans and 3-20 parts of brine. The processing method comprises the following steps: adding the dry soybeans into water, soaking to obtain swollen wet soybeans, dicing the raw potatoes, slurrying a mixture of the soaked qualified wet soybeans and the diced qualified raw potatoes, filtering, boiling, brining, coagulating the brined slurry, filtering to remove water, and shaping.

Description

technical field [0001] The invention relates to a kind of tofu, in particular to a kind of tofu made from potatoes, and belongs to the technical field of food processing and production. The invention also relates to a processing method for processing the tofu. Background technique [0002] Potato has high nutritional value and is a globally recognized complete nutritional food. Its protein has high nutritional value, high digestible components, and is easily absorbed by the human body. Its quality is similar to animal protein and contains a variety of amino acids, including arginine and methionine. , isoleucine, lysine, histidine, phenylalanine, threonine and other essential amino acids that the human body cannot synthesize by itself, and its value is comparable to that of eggs. At the same time, potatoes are also rich in vitamins, such as: carotene, vitamin C, thiamine, riboflavin, niacin, etc., and also contain rich mineral nutrients such as calcium, phosphorus, iron, etc...

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 陈金发
Owner XICHANG COLLEGE
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