Production method of dried tofu

A production method and technology of dried tofu, applied in the field of food processing, can solve the problems of high technical threshold of dried tofu, no quantitative, affecting the taste and taste of dried tofu, etc., so as to improve the taste and quality, reduce the intensity of respiration, and have market competition. force effect

Inactive Publication Date: 2017-09-22
HEFEI FENGLUOHE BEAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Every step in the processing of dried tofu affects the taste and taste of dried tofu. The existing technology often relies on experience, and there is no specific quantification, which makes the technical threshold of dried tofu too high.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of preparation method of dried bean curd, specifically made by following steps:

[0021] (1) Soaking of soybeans

[0022] Purchase high-quality soybeans, wash the soybeans with clean water to remove floating ash on the surface, add 5 times the mass fraction of soybeans with a food-grade sodium bicarbonate aqueous solution with a mass fraction of 2%, soak at 5°C for 5 hours, low-temperature soaking can Effectively reduce the respiration intensity of soybeans and reduce the consumption of protein inside soybeans. At the same time, soaking in aqueous sodium bicarbonate solution can effectively remove the acidic substances inside soybeans, so that the quality of tofu nao produced in the subsequent tofu process is better;

[0023] (2) Preparation of soymilk

[0024] Freeze the processed soybeans at -10°C for 90 minutes to facilitate beating the soybean milk to make the soybean milk more delicate, then use a soybean milk machine to fully crush it, add 2 times the mass...

Embodiment 2

[0033] A kind of preparation method of dried bean curd, specifically made by following steps:

[0034] (1) Soaking of soybeans

[0035] Purchase high-quality soybeans, wash the soybeans with clean water to remove floating ash on the surface, add 10 times the mass fraction of soybeans with a food-grade sodium bicarbonate aqueous solution with a mass fraction of 3%, soak at 10°C for 8 hours, low-temperature soaking can Effectively reduce the respiration intensity of soybeans and reduce the consumption of protein inside soybeans. At the same time, soaking in aqueous sodium bicarbonate solution can effectively remove the acidic substances inside soybeans, so that the quality of tofu nao produced in the subsequent tofu process is better;

[0036] (2) Preparation of soymilk

[0037] Freeze the processed soybeans at -10°C for 100 minutes to facilitate beating the soybean milk to make the soybean milk more delicate, then use a soybean milk machine to fully crush it, add 2 times the m...

Embodiment 3

[0046] A kind of preparation method of dried bean curd, specifically made by following steps:

[0047] (1) Soaking of soybeans

[0048] Purchase high-quality soybeans, wash the soybeans with clean water to remove floating ash on the surface, add 8 times the mass fraction of soybeans with a food-grade sodium bicarbonate aqueous solution with a mass fraction of 3%, soak at 8°C for 6 hours, low-temperature soaking can Effectively reduce the respiration intensity of soybeans and reduce the consumption of protein inside soybeans. At the same time, soaking in aqueous sodium bicarbonate solution can effectively remove the acidic substances inside soybeans, so that the quality of tofu nao produced in the subsequent tofu process is better;

[0049] (2) Preparation of soymilk

[0050] Freeze the processed soybeans at -10°C for 95 minutes to facilitate beating the soybean milk to make the soybean milk more delicate, then use a soybean milk machine to fully crush it, add 2 times the mass...

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PUM

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Abstract

The invention relates to a production method of dried tofu. The production method comprises the following steps: (1) soaking soybeans; (2) preparing soybean milk; (3) forming tofu; (4) pressing dried tofu; and (5) cutting into blocks, and obtaining a finished product. By virtue of experiment, compared with the dried tofu prepared in the existing method, the dried tofu produced by utilizing the production method of the invention is better in taste and flavor and high in market competitiveness.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making dried tofu. Background technique [0002] Dried tofu is the abbreviation of dried tofu, one of the traditional Chinese bean products, and it is a reprocessed product of tofu. Dried tofu is rich in nutrients, contains a lot of protein, fat, carbohydrates, and also contains calcium, phosphorus, iron and other nutrients needed by the human body. minerals. [0003] Every step in the processing of dried tofu affects the taste and taste of dried tofu. In the prior art, experience is often relied on, and there is no specific quantification, which makes the technical threshold for making dried tofu too high. Contents of the invention [0004] In order to solve the above problems, the invention provides a method for making dried tofu. [0005] The present invention is realized through the following technical solutions: [0006] A kind of prepar...

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 王朴
Owner HEFEI FENGLUOHE BEAN FOOD
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