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Method for producing sauced dried bean curd

A production method and a technology for dried bean curd, which are applied in the food field, can solve the problems such as the difficulty of long-term storage of the dried dried bean curd, the low utilization rate of the raw material of the dried dried bean curd, the unreasonable process of the dried dried bean curd, etc., so as to achieve convenient transportation and storage, rich nutrition and the like. , the effect of high resource utilization

Inactive Publication Date: 2018-10-09
张玄立
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention invents a production method of stewed dried tofu, which solves the technical problems of low utilization rate of raw materials, unreasonable process of stewed dried tofu, and difficult long-term storage of stewed dried tofu

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] A production method of stewed dried tofu, according to the following steps:

[0017] (1) Select suitable soybeans, and soak and wash the soybeans after pretreatment;

[0018] (2) Refining, boiling, filtering, pointing, squatting, breaking the brain, boxing, pressing, removing cloth, forming, blanching, marinating, baking and mixing the washed soybeans; preparing marinated dried tofu.

[0019] 1. Sensory requirements: bright color, uniform grain size, full grain, less than 2% impurities, less than 5% of cotyledon discolored grains, less than 2% of moldy and diseased grains, and less than 10% of broken grains and insect-eaten grains.

[0020] 2. The crude protein is greater than 34%, and the moisture is less than 16% (Note: soybeans with this moisture cannot be stored for a long time.)

[0021] 3. Old soybeans and dried soybeans are not suitable for dried tofu. Due to the long storage time of aged beans, some protein is consumed by life activities, especially after the...

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PUM

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Abstract

The invention discloses a method for producing sauced dried bean curd. The method comprises: (1) selecting suitable soybeans, pre-treating, soaking, and washing with water; and (2) grinding the washedsoybeans to obtain a pulp, boiling the pulp, filtering, carrying out pulp curdling, carrying out gel growth, breaking the gel, loading into boxes, pressing, stripping, molding, carrying out alkali blanching, saucing, baking, stirring, and preparing sauced dried bean curd. According to the present invention, the production method has characteristics of reasonable process and high resource utilization rate, and the prepared sauced dried bean curd has characteristics of delicious taste, rich nutrition, cleaning, health, long-time storage, convenient transportation and convenient storage.

Description

technical field [0001] The invention belongs to the field of food, and relates to a production method of dried tofu, in particular to a production method of stewed dried tofu. Background technique [0002] Soybean contains rich and comprehensive nutrients. It integrates high protein, amino acid and various trace elements necessary for human body. Foods made from soybeans are the best food for people with high blood pressure, diabetes and obesity to keep fit. At present, soybeans can be processed into a variety of convenient soybean products. Among them, dried tofu and tofu have higher protein content than chicken and lean meat, and are a kind of nutritious food. At present, the production methods of soybean products are mostly traditional soaking , refining, filtering, boiling, adding coagulants (such as: brine, stone) to make soft tofu, extruding to make dry tofu, and adding seasoning to make soy products that can be eaten directly. The products made by this method contain...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 张玄立
Owner 张玄立