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Waxberry bean curd and preparation method thereof

A technology for tofu and bayberry, applied in the field of bayberry tofu and its preparation, can solve problems such as affecting the shape and taste of tofu products, unable to obtain tofu products, excessive gelation, etc., and achieves moisturizing and tender skin, lowering human cholesterol, and increasing the amount of addition. Effect

Inactive Publication Date: 2017-12-26
廖芳康
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, due to the limitation of technological conditions, the amount of bayberry juice added in current bayberry tofu products is generally lower than 10%. If the amount added is too high, it will cause excessive gelation, thereby affecting the shape and mouthfeel of tofu products, and even causing production failure. Unable to produce qualified tofu products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A kind of red bayberry bean curd is made from the raw material of following parts by weight:

[0043] soybean 100; bayberry 50;

[0044] The preparation method is as follows:

[0045] (1) Peel the soybeans, wash them, soak them in water for 4 hours, then grind them into soybean milk with a stone mill, control the amount of water added during the grinding process, and finally grind every 10 kilograms of soybeans into 300 kilograms of soybean milk;

[0046] (2) Filter the soybean milk with a filter bag made of cotton and linen fine cloth, put the filtered soybean milk into a pot and boil on high heat for 10 minutes;

[0047] (3) Select 80% mature wild bayberry fruit, wash it, put it into a large pot, add 10 times the amount of water, boil it for 30 minutes, filter it with a filter bag made of cotton and linen fine cloth to remove the pomace, and then get bayberry water ;

[0048] (4) Use a pine wooden scoop with a diameter of 35cm and a depth of 20cm to fill with red bay...

Embodiment 2

[0052] A kind of red bayberry bean curd is made from the raw material of following parts by weight:

[0053] soybean 100; red bayberry 60;

[0054] The preparation method is as follows:

[0055] (1) Peel the soybeans, wash them, soak them in water for 8 hours, then use a stone mill to grind them into soybean milk, control the amount of water added during the grinding process, and finally grind every 10 kilograms of soybeans into 300 kilograms of soybean milk;

[0056] (2) Filter the soybean milk with a filter bag made of cotton and linen fine cloth, put the filtered soybean milk into a pot and boil on high heat for 10 minutes;

[0057] (3) Select 80% mature wild red bayberry fruit, wash it, put it into a large pot, add 10 times the amount of water, boil for 30 minutes, filter it with a filter bag made of cotton and linen fine cloth to remove the pomace, and then get red bayberry water ;

[0058] (4) Use a pine wooden scoop with a diameter of 40cm and a depth of 25cm to fill...

Embodiment 3

[0062] A kind of red bayberry soybean tofu is made from the following raw materials in parts by weight:

[0063] soybean 100; red bayberry 50;

[0064] The preparation method is as follows:

[0065] (1) Peel the soybeans, wash them, soak them in water for 8 hours, then grind them into soybean milk with a stone mill, control the amount of water added during the grinding process, and finally grind every 10 kilograms of soybeans into 300 kilograms of soybean milk;

[0066] (2) Filter the soybean milk with a filter bag made of cotton and linen fine cloth, put the filtered soybean milk into a pot and boil on high heat for 10 minutes;

[0067] (3) Select 80% mature wild red bayberry fruit, wash it, put it into a large pot, add 10 times the amount of water, boil for 30 minutes, filter it with a filter bag made of cotton and linen fine cloth to remove the pomace, and then get red bayberry water ;

[0068] (4) Use a pine wooden scoop with a diameter of 35cm and a depth of 20cm to fi...

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PUM

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Abstract

The invention relates to the fields of food and food processing, and in particular, relates to waxberry bean curd and a preparation method thereof. The waxberry bean curd is prepared with soybean and waxberry as raw materials and through processes of raw material processing, soybean milk grinding, waxberry water preparation, milk cycle flowing, bean curd pudding precipitation, squeezing molding and the like; through the process, the addition amount of a waxberry juice in the waxberry bean curd can be improved, the nutrition of the bean curd product is strengthened, the cold property of the bean curd is reduced, playing of the effects of harmonizing spleen and stomach and eliminating swelling is facilitated, and the mouthfeel of the bean curd products is improved.

Description

technical field [0001] The invention relates to the field of food and food processing, in particular to a bayberry tofu and a preparation method thereof. Background technique [0002] Tofu is a soy product made from beans such as soybeans, soybeans, black beans and peanuts. As a traditional food in my country, tofu is the main raw material of vegetarian dishes. The production process of tofu is mainly divided into two steps: one is pulping, that is, the beans are made into soy milk; the other is solidification, that is, the soy milk is solidified into a gel with a large amount of water under the combined action of heat and coagulant, that is, tofu . Tofu generally needs to add chemical substances such as gypsum and bittern in the process of processing. These substances will affect the taste of tofu to a certain extent, and eating too much will cause harm to human health. In addition, the usual tofu products are made of beans Made of raw materials, the nutrition is relative...

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 廖芳康
Owner 廖芳康
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