Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Manufacturing method of porous tasty bean curd based on microwave pretreatment

A production method and microwave treatment technology, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of uneven pore size, poor flavor, poor yield and elasticity, and achieve improved uniformity, uniform distribution of holes, Excellent yield and elasticity

Active Publication Date: 2018-09-28
SUZHOU JINJI FOODS
View PDF4 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The problems of tofu produced by this method are: non-uniform pore size, poor flavor, poor yield and elasticity

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Manufacturing method of porous tasty bean curd based on microwave pretreatment
  • Manufacturing method of porous tasty bean curd based on microwave pretreatment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Follow the steps below to make porous tofu:

[0026] (1) Wash and drain the fresh soybeans. The soybeans are composed of Anhui soybeans and Northeast soybeans with a weight ratio of 1:1.2. Add 6 times the weight of distilled water, transfer to a microwave oven for 3 minutes at 200W power, and take out After being cooled to room temperature, pretreated soybeans are obtained;

[0027] (2) Soak the pretreated soybeans obtained in step (1) in water until flat pits appear in the middle of the watercress of the pretreated soybeans, and obtain soaked soybeans after taking them out;

[0028] (3) add water to the soaked soybeans obtained in step (2) and grind to obtain raw soymilk. The Baume degree of the raw soymilk is 10 degrees. The raw soymilk is boiled in an open way for 3 minutes to obtain cooked soymilk, and then immediately add water to cool down. Cool down to 67°C within 12 seconds to obtain a slurry;

[0029] (4) coagulant is added in the slurry that step (3) obtains...

Embodiment 2

[0033] Follow the steps below to make porous tofu:

[0034] (1) Wash and drain the fresh soybeans. The soybeans are composed of Anhui soybeans and Northeast soybeans with a weight ratio of 1:1.2. Add 6 times the weight of distilled water, transfer to a microwave oven for 3 minutes at 200W power, and take out After being cooled to room temperature, pretreated soybeans are obtained;

[0035] (2) Soak the pretreated soybeans obtained in step (1) in water until flat pits appear in the middle of the watercress of the pretreated soybeans, and obtain soaked soybeans after taking them out;

[0036] (3) add water to the soaked soybeans obtained in step (2) and grind to obtain raw soymilk. The Baume degree of the raw soymilk is 11 degrees. The raw soymilk is boiled in an open way for 1 minute to obtain cooked soymilk, and then immediately add water to cool down. Cool down to 65°C within 10 seconds to obtain a slurry;

[0037] (4) coagulant is added in the slurry that step (3) obtains,...

Embodiment 3

[0041] Follow the steps below to make porous tofu:

[0042] (1) Wash and drain the fresh soybeans. The soybeans are composed of Anhui soybeans and Northeast soybeans with a weight ratio of 1:1.2. Add 6 times the weight of distilled water, transfer to a microwave oven for 3 minutes at 200W power, and take out After being cooled to room temperature, pretreated soybean beans are obtained;

[0043] (2) Soak the pretreated soybeans obtained in step (1) in water until flat pits appear in the middle of the watercress of the pretreated soybeans, and obtain soaked soybeans after taking them out;

[0044] (3) add water to the soaked soybeans obtained in step (2) and grind to obtain raw soymilk, the Baume degree of the raw soymilk is 10.5 degrees, the raw soymilk is boiled for 2 minutes under slight pressure to obtain cooked soymilk, and then immediately add water to cool down, Cool down to 66°C within 14 seconds to obtain a slurry;

[0045] (4) coagulant is added in the slurry that st...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Baume degreesaaaaaaaaaa
Login to View More

Abstract

The invention provides a manufacturing method of porous tasty bean curd based on microwave pretreatment, comprising the following steps: (1) washing fresh soybeans and draining, adding distilled waterwhich is 6 times the weight of the soybeans, carrying out microwave treatment at the power of 200 W in a microwave oven for 3 min, taking the materials out of the microwave oven and cooling to room temperature to obtain pretreated soybeans; (2) immersing the pretreated soybeans in water until there is a planar concave in the center of the bean cotyledon, and taking out to obtain waterishlogged soybeans; (3) adding water to the waterishlogged soybeans and jordaning to obtain uncooked soya-bean milk, boiling the uncooked soya-bean milk for 1-3 min to obtain cooked soya-bean milk, immediately adding water and cooling to 63-67 DEG C within 10-15 seconds so as to obtain a serous fluid; (4) adding a coagulating agent into the serous fluid, carrying out thermal insulation for 10 min, and takingout to obtain bean curd pulp, and discharging water from the bean curd pulp through a flip self-pressing mode to obtain a semi-finished product; and (5) adding the semi-finished product into boiled cooking liquor and waiting for 3-5 min to obtain the porous tasty bean curd. The prepared bean curd has uniform aperture, good local flavor, and excellent yield and elasticity.

Description

technical field [0001] The invention relates to a method for preparing porous tasty tofu based on microwave pretreatment. Background technique [0002] Tofu is the most common soy product, also known as water tofu. The main production process is one is pulping, that is to make soybean milk from soybeans; the other is coagulation and forming, that is, under the combined action of heat and coagulant, soy milk is solidified into a gel with a large amount of water, that is tofu. Tofu is the main raw material of vegetarian dishes in my country. It was unpalatable at first in the memory of the ancestors. After continuous transformation, it has gradually become popular and known as "vegetable meat". Tofu can be produced all year round and is not limited by seasons. Therefore, in the off-season of vegetable production, the varieties of dishes can be adjusted. [0003] Tofu can be divided into southern and northern tofu. The main difference is the amount of gypsum (or brine). Sout...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 金兴仓林华梁金锋陆庆方徐永苗
Owner SUZHOU JINJI FOODS
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com