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Preparation method for colorful bean curd

A five-color, tofu technology, applied in the field of food processing, can solve the problems of monotonous color and single taste of tofu, and achieve the effect of convenient and simple operation.

Inactive Publication Date: 2017-09-29
蔡凤文
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of multicolored tofu and its production method, which can effectively solve the problems of single taste, monotonous color of tofu and the need for various nutrients

Method used

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Examples

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Embodiment Construction

[0013] The present invention will be further described below in conjunction with examples:

[0014] A preparation method of five-color tofu is composed of 80% soybean milk, 20% five-color juice, 0.004% internal fat, and 0.001% edible gypsum.

[0015] The specific steps of the production method of the present invention are as follows:

[0016] (1) Juice: Wash the maple leaves, red blue grass, purple red blue grass, and turmeric, and put them in a pot. Add 1.5L water and boil for 25-35 minutes until the water changes color. Use citric acid aqueous solution or soda ash solution for the boiled juice to adjust the pH to 6.3 for later use;

[0017] (2) Refining: Add 6Kg of water to each 1Kg of soybeans (or 1Kg of soybeans to 6Kml of water), soak in warm water at 25°C for 8 hours, soak it until the hand does not feel hard, then use a beating machine to grind Into soy milk;

[0018] (3) Boiling milk: Transfer the soy milk into the pot, heat and boil for 2.5 minutes, and add an appropriate amo...

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PUM

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Abstract

The invention discloses a preparation method for colorful bean curd, belonging to the technical field of food processing. The colorful bean curd is prepared from soybean milk (used as a main raw material), colored juice, glucono-delta-lactone and edible gypsum through certain preparation procedures. According to the invention, raw materials are easily available, and operation is convenient and simple; no artificial pigment is added in the process of preparation, and natural Chinese herbal medicine juice is employed for formation of a natural color, so the nutritional components of original bean curd are not damaged, and fiber and nutritional components in Chinese herbal medicine are retained; so the colorful bean curd prepared in the invention is delicious, beautiful and innovative.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to a preparation method of five-color tofu. Background technique [0002] Tofu is a traditional delicacy in my country. It is also a popular dish with high nutrition and low price. It is also very popular in Japan, the United States and other places and is regarded as a healthy food. Tofu is rich in nutrients, contains iron, calcium, phosphorus, magnesium and other trace elements necessary for the human body. It also contains sugars, vegetable oils and rich high-quality protein. It is known as "plant meat". The digestion and absorption rate of tofu is 95%. Above, two small pieces of tofu can meet a person's daily calcium requirement. Because tofu is rich in nutrients, the demand is increasing. But with the improvement of people's living standards, people's pursuit of tofu has not only satisfied the taste, but also has higher requirements for nutrition and health effec...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 蔡凤文
Owner 蔡凤文
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