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Pawpaw and black bean dried bean curd and preparation method thereof

A technology of black bean tea and papaya, which is applied in the field of soybean product processing in food processing, can solve the problem of single taste, etc., and achieve the effect of solving easy decomposition, increasing taste, and enhancing health care value

Active Publication Date: 2017-08-22
黄山佳龙绿色食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a dried papaya black bean tea and its preparation method to solve the problem of single taste of traditional dried tea, and to improve the quality of traditional dried black bean tea, the development of new coagulants is the preferred research direction

Method used

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Embodiment Construction

[0024] 1. Preparation of dried papaya black bean tea

[0025] A kind of preparation of dried papaya black bean tea, concrete operation steps are as follows:

[0026] 1) Prepare soybean milk: Select black soybeans with good gloss and no mildew, soak for 12 hours at a ratio of 1:3 by volume of black soybeans and water, and keep the water temperature at 20°C. Rub the beans with your hands until they are evenly divided into two halves, the parting surface is flat, and the color of the center part and the edge is consistent, indicating that the soaking time is appropriate. Then filter to obtain the soaked black beans, add water 3 to 4 times the volume of the soaked black beans, and grind to obtain black soybean milk, which is set aside.

[0027] 2) Prepare papaya powder and composite coagulant: crush papaya and water into pulp at a volume ratio of 1:3, separate pulp and slag to obtain papaya juice and papaya slag; Make papaya powder and set aside. Get described papaya juice and ...

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Abstract

The invention discloses a preparation method of pawpaw and black bean dried bean curd, comprising the following concrete operation steps: (1) preparing bean milk, (2) preparing pawpaw powder and a compound coagulant, (3) boiling the bean milk, (4) adding bittern, (5) shaping, and (6) marinating. By the preparation method of pawpaw and black bean dried bean curd provided by the invention, the prepared dried bean curd not only reserves toughness of the traditional dried bean curd, but also integrates the health care effect of pawpaw. Because pawpaw powder is added after standing of jellied bean curd and a pawpaw bittern compound coagulant is used, the taste of the black bean dried bean curd is increased, the defects of easy decomposition of black bean pigment and insufficient taste in the existing preparation process of black bean dried bean curd are solved, and also the defects of insufficient utilization of pawpaw and the like are solved.

Description

technical field [0001] The invention relates to the field of bean product processing in food processing, in particular to a method for preparing dried papaya black bean tea. Background technique [0002] Dried tea is a high-end soy product and a subcategory of dried tofu, but it must be exquisite in terms of workmanship and materials. The present invention is a technological innovation based on dried tea from Wucheng in Huizhou. Wucheng dried tea is a traditional specialty of ancient Huizhou, originally produced in Wucheng of Xiuning. Wucheng Dry Tea has been adhering to the centuries-old rules, first selection of beans, second soaking of beans, third cleaning, fourth refining, fifth filtering, sixth boiling, seventh pulping, eighth shaping, ninth packing, ten pressing, then killing the blanks, and finally Let it dry. 12 strict processes, inheriting the production quality of more than 700 years. After Wucheng tea is preliminarily formed, it is slowly boiled with cinnamon...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/005A23C20/025
Inventor 洪光明黄玉平吴闽芳蒋正安
Owner 黄山佳龙绿色食品有限公司
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