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Marinated dried bean curd manufacturing method

A production method and technology for braised products, applied in dairy products, cheese substitutes, applications, etc., can solve problems such as unfavorable long-distance transportation, high protein loss, single taste, etc., and achieve clean and hygienic storage time, high raw material utilization, nutrition and so on. rich effects

Inactive Publication Date: 2017-08-18
湖南湘菜源生态食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Soybean contains rich and comprehensive nutrients. It integrates high protein, amino acid and various trace elements necessary for human body; food made from soybean is the best food for high blood pressure, diabetes, obesity and other patients to keep fit; currently , using soybeans can be processed into a variety of convenient soy products. Among them, dried tofu and tofu have higher protein content than chicken and lean meat. Long-distance storage and long-distance transportation are not conducive to long-distance transportation; at the same time, soybean products lose more protein and have a single taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of preparation method of dried bean curd product, comprises the following steps:

[0018] (1) Material selection and soaking: select high-quality soybeans rich in soybean protein, and after screening, cleaning, and removing impurities, send them to the soaking pool for soaking. According to the mass percentage, soybeans: water = 1:2.2 for soaking; spring and autumn In winter, the soaking temperature is 15°C and the soaking time is 12 hours; in summer, the soaking temperature is 28°C, and the soaking time is 4 hours; in winter, the soaking temperature is 6°C, and the soaking time is 30 hours;

[0019] (2) Refining and separation: Drain the soaked soybeans to remove the soaked soybean water, then rinse with clean water and drain the water, then send them to the refiner for grinding, add water while grinding, and grind according to the mass ratio of soybeans: The ratio of water=1:10 is ground, the calcium and magnesium salts contained in the water for grinding are n...

Embodiment 2

[0026] A kind of preparation method of dried bean curd product, comprises the following steps:

[0027] (1) Material selection and soaking: Select high-quality soybeans rich in soybean protein. After screening, cleaning, and removing impurities, they are sent to the soaking pool for soaking. According to the mass percentage, soybeans: water = 1:2.5 for soaking; spring and autumn In winter, the soaking temperature is 20°C and the soaking time is 10 hours; in summer, the soaking temperature is 32°C, and the soaking time is 4 hours; in winter, the soaking temperature is 4°C, and the soaking time is 30 hours;

[0028] (2) Refining and separation: Drain the soaked soybeans to remove the soaked soybean water, then rinse with clean water and drain the water, then send them to the refiner for grinding, add water while grinding, and grind according to the mass ratio of soybeans: The ratio of water=1:12 is ground, the calcium and magnesium salts contained in the water for grinding are n...

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PUM

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Abstract

The invention discloses a marinated dried bean curd manufacturing method. The method includes steps of material selecting, soaking, pulping, separating, boiling, curdling, standing, pressing moulding and marinating. The manufacturing method is simple in production process, high in material utilization rate and high in production efficiency. A marinated dried bean curd product is delicious, rich in nutrition, clean, long in storage time and convenient to transport and store.

Description

technical field [0001] The invention relates to the field of bean products, in particular to a method for preparing dried bean stewed products. Background technique [0002] Soybean contains rich and comprehensive nutrients. It integrates high protein, amino acid and various trace elements necessary for human body; food made from soybean is the best food for high blood pressure, diabetes, obesity and other patients to keep fit; currently , using soybeans can be processed into a variety of convenient soy products. Among them, dried tofu and tofu have higher protein content than chicken and lean meat. Time storage and long-distance transportation are not conducive to; at the same time, soy products lose more protein and have a single taste. Contents of the invention [0003] The object of the present invention is to provide a method for making dried bean curd products, which has simple process, high utilization rate of raw materials, high production efficiency, long storage...

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 蔡春
Owner 湖南湘菜源生态食品有限公司
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