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Preparation method of flavored dried bean curds

A technology of dried tofu and flavor, which is applied in the field of preparation of flavored dried tofu, which can solve the problems of heavy beany smell and affect the taste of finished dried tofu, and achieve the effects of enriching flavor, increasing the yield and reducing the content of alcohols

Inactive Publication Date: 2017-12-08
HEFEI FENGLUOHE BEAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Dried tofu is an important traditional food in my country. It is delicious and has high nutritional value. Heavy, greatly affects the taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for preparing flavored dried tofu, comprising the following steps:

[0019] (1) Refining: mix the soybeans with clear water, soak for 5 hours, mix the Trichosanthes seeds and sodium carbonate solution together, soak for 3 hours, then remove the shells of the Trichosanthes seeds to obtain the Trichosanthes kernel, and Trichosanthes kernels and soybeans are respectively ground through a grinder, and then filtered to obtain raw soybean milk and Trichosanthes milk respectively;

[0020] (2) Boiling: boil the raw soy milk for 2 minutes, heat the Trichosanthes milk for 2 minutes, and then uniformly mix the two together in a mass ratio of 5:1 to obtain mixed soy milk;

[0021] (3) Dosing: heat the mixed soymilk to 60°C, keep it warm for 2 minutes, then add 5% coconut milk by mass to the mixed soymilk, then add gypsum, and do the dosing;

[0022] (4) Forming: transfer to the laid cloth after the pulping is completed, press the cloth to obtain dried bean embryos after ...

Embodiment 2

[0030] A method for preparing flavored dried tofu, comprising the following steps:

[0031] (1) Refining: mix soybeans with clear water, soak for 8 hours, mix Trichosanthes seeds and sodium carbonate solution together, soak for 5 hours, then process Trichosanthes seeds to obtain the Trichosanthes kernel, and Trichosanthes kernels and soybeans are respectively ground through a grinder, and then filtered to obtain raw soybean milk and Trichosanthes milk respectively;

[0032] (2) Boiling: boil the raw soy milk for 3 minutes, heat the Trichosanthes milk for 3 minutes, and then uniformly mix the two together in a mass ratio of 5:1 to obtain mixed soy milk;

[0033] (3) Dosing: heat the mixed soymilk to 70°C, keep it warm for 2 minutes, then add 5% coconut milk by mass to the mixed soymilk, then add gypsum for dosing;

[0034] (4) Forming: transfer to the laid cloth after the pulping is completed, press the cloth to obtain dried bean embryos after sealing, and the thickness of the...

Embodiment 3

[0042] A method for preparing flavored dried tofu, comprising the following steps:

[0043] (1) Refining: mix soybeans with clear water, soak for 6 hours, mix Trichosanthes seeds with sodium carbonate solution, soak for 4 hours, then peel the Trichosanthes seeds to obtain Trichosanthes kernel, Trichosanthes kernels and soybeans are respectively ground through a grinder, and then filtered to obtain raw soybean milk and Trichosanthes milk respectively;

[0044] (2) Boiling: boil the raw soy milk for 2.5 minutes, heat the Trichosanthes milk for 2.5 minutes, and then mix the two evenly in a mass ratio of 5:1 to obtain mixed soy milk;

[0045] (3) Dosing: heat the mixed soymilk to 65°C, keep it warm for 2 minutes, then add 5% coconut milk by mass to the mixed soymilk, then add gypsum, and do the dosing;

[0046] (4) Forming: transfer to the laid cloth after the pulping is completed, press the cloth to obtain dried bean embryos after sealing, and the thickness of the dried bean emb...

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PUM

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Abstract

The present invention discloses a preparation method of flavored dried bean curds and relates to the technical field of dried bean curds. The preparation method comprises the following steps: (1) slurry grinding; (2) boiling; (3) curdling; (4) shaping; (5) pickling; and (6) packaging. The prepared flavored dried bean curds have more flavor materials, particularly can reduce a content of a beany flavor alcoholic substance, increases contents of fragrant aldehydes, ketones and other substances, and has a caramel aroma.

Description

technical field [0001] The invention belongs to the technical field of dried tofu, and in particular relates to a preparation method of flavored dried tofu. Background technique [0002] Soybean is a high-quality vegetable protein resource rich in phenols and lipids, and is one of the most important food raw materials. 90% of soybean protein in the market is consumed in the form of tofu and dried tofu products. Tofu and dried tofu are foods with a certain texture obtained by coagulating soybean protein with a suitable coagulant. Tofu and dried tofu are not only rich in protein, vitamin B, calcium, magnesium, iron and other elements, but also contain a certain amount of biologically active substances. They are healthy foods with high nutritional value and good health care effects. Dried tofu is an important traditional food in my country. It is delicious and has high nutritional value. Heavy, which greatly affects the taste. Contents of the invention [0003] The object o...

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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