Tomato fermented acidic bean curd coagulator and application thereof in preparing bean curds and mildewed bean curds

The technology of tomato and coagulant is applied to the application field of tomato fermented sour tofu coagulant, preparation of tofu and moldy tofu, and can solve the problems of heavy odor, unfavorable mucous membrane, low amino acid content, etc., and achieves fresh, tender, fragrant and delicious taste and beautiful color. , nutrient-rich effect

Pending Publication Date: 2018-11-27
张永豪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, brine is mainly calcium chloride and magnesium chloride. There are a lot of free salts in the production process, which will produce a heavy smell, and the salts will pollute the environment if they are discarded with water. Because the existence of "divalent magnesium" is unfavorable to the mucous membrane of human skin, oral cavity and esophagus; and too much chloride ion will cause vasoconstriction, which is one of the causes of high blood pressure
Another example is that the tofu made of gypsum is difficult to digest, and it is not suitable for patients with stones.
Moreover, excessive use of brine and gypsum will lead to poisoning, and the taste of the made tofu is astringent, and the fermented fermented bean curd has a bad flavor and low amino acid content.
In addition, the texture of tofu made of gluconolactone is not good

Method used

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  • Tomato fermented acidic bean curd coagulator and application thereof in preparing bean curds and mildewed bean curds
  • Tomato fermented acidic bean curd coagulator and application thereof in preparing bean curds and mildewed bean curds
  • Tomato fermented acidic bean curd coagulator and application thereof in preparing bean curds and mildewed bean curds

Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0071] As a preferred embodiment of the present invention, the weight-volume ratio of tomato fermented sour tofu coagulant to soy milk is 1-3:25-35g / mL, preferably 1.5-2.5:28-32g / mL, more preferably 2: 30g / mL; typical but non-limiting parts by weight of tomato fermented sour tofu coagulant are 1 part by weight, 1.2 parts by weight, 1.5 parts by weight, 1.8 parts by weight, 2 parts by weight, 2.3 parts by weight, 2.5 parts by weight, and 2.7 parts by weight , 2.9 parts by weight or 3 parts by weight; typical but non-limiting volume parts of soybean milk are 25 parts by volume, 26 parts by volume, 27 parts by volume, 28 parts by volume, 29 parts by volume, 30 parts by volume, 31 parts by volume, 32 parts by volume , 33 parts by volume, 34 parts by volume or 35 parts by volume; wherein the unit ratio of the weight parts of the tomato fermentation acid to the volume parts of the soybean milk is g / mL.

[0072] When the weight-volume ratio of tomato fermented sour tofu coagulant to soy...

Embodiment 1

[0125] Example 1 Tomato fermentation acid coagulant

[0126] Take the ripe tomatoes that have just been picked and use the varieties grown and harvested by local farmers. The particle diameter is 1.5cm-5cm. Wash them for later use; wash the earthen ceramic jar and dry the water, then pour the washed tomatoes Half, add a little edible salt (1 / 5 of the total amount), then pour the rest into the jar, and pour an appropriate amount of edible salt (4 / 5) on the surface, the weight ratio of the amount of salt to the amount of tomatoes is 1 :100; Finally, seal the jar and put it in a cool place (temperature 10-20℃, humidity 65%-85%), natural fermentation, fermentation time 18 days, ready.

Embodiment 2

[0127] Example 2 Tomato fermentation acid coagulant

[0128] (1) Preparation of raw materials for tomato fermentation acid coagulant

[0129] By weight, 100 parts of tomatoes and 1 part of edible salt.

[0130] (2) Preparation of tomato fermentation acid coagulant

[0131] Add 50 parts of tomatoes, 0.2 parts of edible salt, 50 parts of tomatoes, and 0.8 part of edible salt to the dry earthen ceramic jar. Finally, seal the jar and place it in a cool place (temperature 15℃, humidity 75%) , Natural fermentation, fermentation time is 18 days, ready.

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Abstract

The invention discloses a tomato fermented acidic bean curd coagulator and an application thereof in preparing bean curds and mildewed bean curds and belongs to the technical field of food processing.The invention provides the tomato fermented acidic bean curd coagulator which is obtained by hermetically fermenting tomatoes and edible salt. The invention also provides the bean curds prepared fromthe tomato fermented acidic bean curd coagulator and the mildewed bean curds prepared by the bean curds. The tomato fermented acidic bean curd coagulator is a pure natural organic acid which is safeto eat. The amino acid content in the bean curds prepared from the bean curd coagulator is over 6g/100g, and the bean curds are rich in nutrient, fresh, tender and tasty in flavor, attractive in colorand luster and smooth in texture; the amino acid content of the prepared mildewed bean curds is over 10.4/100g, so that the mildewed bean curds are rich in nutrient. The prepared mildewed bean curdsare uniform in surface film, delicious in taste, attractive in color and luster and smooth in texture.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to a tomato fermented sour tofu coagulant and its application in preparing tofu and moldy tofu. Background technique [0002] Tofu originated in China. Since its appearance, it has always been a dish on people's dinner table. It is known as "plant meat". Tofu is extremely nutritious, containing iron, magnesium, potassium, niacin, copper, calcium, zinc, phosphorus, folic acid, vitamin B1, egg yolk and vitamin B6. Tofu is a food for replenishing heat and clearing away heat. Regular consumption can nourish the middle and nourish qi, clear away heat and moisturize Dryness, promotes body fluid to quench thirst, cleans the stomach. It is more suitable for people who have heat constitution, bad breath, thirst, unclear gastrointestinal tract, and those who are nursing after fever. Modern medicine has confirmed that in addition to the functions of increasing nutrition, helpin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
CPCA23C20/025
Inventor 张永豪
Owner 张永豪
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