Preparation method of dried bean curd

A technology for dried bean curd and bean curd brain, which is applied in the field of soybean product processing, can solve the problems of unsatisfactory color and fragrance of dried bean curd, long marinating time, poor taste, etc., and achieves the effects of delicious color, rich nutrition and excellent taste.

Inactive Publication Date: 2017-08-29
宁夏固原宏晨龙食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing dried tofu processing generally adopts a long-term stewing method for seasoning. There are problems such as long stewing time, hard tofu after stewing, low elasticity, and poor taste. increasing demands

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of dried bean curd, comprising the following steps:

[0026] (1) Soak soybeans, grind them to obtain raw soybean milk, and then heat and cook them.

[0027] (2) adding edible magnesium chloride to the cooked soybean milk obtained in step (1) for stewing to form filter pulp, the stewing temperature is 80-85° C., and the slurry concentration is 9.5-10 degrees.

[0028] (3) Squatting the tofu nao obtained in step (2) for 15 minutes, and then beating the bean curd, and encapsulating, pressing, and cutting the bean curd in turn to obtain dried bean curd. .

[0029] (4) Alkaline: Add the dried tofu sliced ​​and shaped in step (3) to the edible lye and rinse it. The time for the alkali is 5-8 minutes, the temperature of the alkali is 90-95°C, and the pH of the alkali is 11 -12, the alkali washing time is 2-5min, and the pH value after rinsing is 7-9.

[0030] (5) Steining: the dried bean curd after blanching is added into brine for marinating, the time ...

Embodiment 2

[0037] A preparation method of dried bean curd, comprising the following steps:

[0038] (1) Soak soybeans, grind them to obtain raw soybean milk, and then heat and cook them.

[0039] (2) adding edible magnesium chloride to the cooked soybean milk obtained in step (1) for stewing to form filter pulp, the stewing temperature is 80-85° C., and the slurry concentration is 9.5-10 degrees.

[0040] (3) Squatting the tofu nao obtained in step (2) for 15 minutes, and then beating the bean curd, and encapsulating, pressing, and cutting the bean curd in turn to obtain dried bean curd. .

[0041] (4) Alkaline: Add the dried tofu sliced ​​and shaped in step (3) to the edible lye and rinse it. The time for the alkali is 5-8 minutes, the temperature of the alkali is 90-95°C, and the pH of the alkali is 11 -12, the alkali washing time is 3min, and the pH value after rinsing is 7-9.

[0042] (5) Steining: the dried tofu after blanching is added into brine to carry out stewing, the time o...

Embodiment 3

[0049] A preparation method of dried bean curd, comprising the following steps:

[0050] (1) Soak soybeans, grind them to obtain raw soybean milk, and then heat and cook them.

[0051] (2) adding edible magnesium chloride to the cooked soybean milk obtained in step (1) for stewing to form filter pulp, the stewing temperature is 80-85° C., and the slurry concentration is 9.5-10 degrees.

[0052] (3) Squatting the tofu nao obtained in step (2) for 15 minutes, and then beating the bean curd, and encapsulating, pressing, and cutting the bean curd in turn to obtain dried bean curd. .

[0053] (4) Alkaline: Add the dried tofu sliced ​​and shaped in step (3) to the edible lye and rinse it. The time for the alkali is 5-8 minutes, the temperature of the alkali is 90-95°C, and the pH of the alkali is 11 -12, the alkali washing time is 2-5min, and the pH value after rinsing is 7-9.

[0054] (5) Steining: the dried bean curd after blanching is added into brine for marinating, the time ...

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PUM

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Abstract

The invention discloses a preparation method of dried bean curd, which includes the steps of: 1) soaking and grinding soybeans, boiling the soybean milk, curing the soybean milk, allowing the cured soybean milk to stand for solidification, producing bean curd pudding, packing the bean curd pudding into a bean curd green body, squeezing the bean curd green body, and cutting the bean curd green body to prepare dried bean curd; 2) rinsing the dried bean curd in alkali, marinating the dried bean curd, drying the dried bean curd and mixing the dried bean curd with other materials and packaging the final product. Marinating time is 30 min and marinating temperature is 70-75 DEG C. For each 75 parts by weight of the dried bean curd, the marinade includes, by weight, 0.4-0.6 parts of salt, 0.4-0.6 parts of salad oil, 0.6-1.0 part of brown sugar juice, 0.4-0.6 parts of soybean oil, 40-60 parts of spice liquid, 0.03-0.05 parts of disodium ribonucleotide and 0.4-0.6 parts of a marinating paste, wherein the salinity of the marinade is 4-5 Be degrees. In the method, the preformed dried bean curd is initially seasoned by the marinade in special formula through a quick marinating method, and then is further seasoned by adding various blend materials so that the final products have different tastes. By means of the method, the dried bean curd has beautiful color and mellow fragrance, is rich in nutrition and has excellent taste. The method is simple in processes and easy to carry out.

Description

technical field [0001] The invention relates to the technical field of bean products processing, in particular to a preparation method of dried tofu. Background technique [0002] Dried tofu is rich in nutrients, contains a lot of protein, fat, carbohydrates, and also contains calcium, phosphorus, iron and other minerals needed by the human body, with balanced nutrition. Salt, fennel, Chinese prickly ash, aniseed, dried ginger and other seasonings are added to dried tofu during the production process. It can also be processed into stewed, smoked, soy sauce, etc. It is an excellent raw material for cold dishes and stir-fried dishes. Dried tofu is one of the best foods to accompany wine and meals, and it is also easy to carry and eat during travel. [0003] The existing dried tofu processing generally adopts a long-term marinating method for seasoning. There are problems such as long stewing time, hard tofu after stewing, low elasticity, and poor taste. increasing demands. ...

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 李建荣
Owner 宁夏固原宏晨龙食品有限公司
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