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Bean curd skin and manufacturing process thereof

A production process, the technology of bean curd, which is applied in the field of food processing, can solve the problems of insufficient nutrition, poor taste, and long labor time, etc., and achieve the effects of small bean flavor, resolving gastrointestinal food accumulation, and eliminating waste

Inactive Publication Date: 2018-11-27
李家友
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the acceleration of people's life rhythm and the improvement of living standards, the current local specialty food has a single taste and poor nutrition, and the nutrition is not comprehensive and healthy; the production is still in the primary processing stage of manual home production, and there is a problem of long labor time

Method used

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  • Bean curd skin and manufacturing process thereof
  • Bean curd skin and manufacturing process thereof
  • Bean curd skin and manufacturing process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of bean curd of this embodiment comprises: 100 catties of rice, 2 catties of mung beans.

[0034] The manufacturing process of above-mentioned bean curd comprises the following steps:

[0035] 1) Weigh each raw material according to the corresponding parts by weight, wash, mix, and set aside;

[0036] 2) Place the above-mentioned washed mixture in clear water at 28°C and soak for 4 hours;

[0037] 3) Grinding the above-mentioned soaked and expanded mixture into a slurry by using a stone mill, and passing through 40 mesh spun yarns;

[0038] 4) Stir the prepared slurry evenly, shape it in a tunnel oven at a temperature of 120° C. until the water content does not exceed 18%, cool it, and pack it into barreled bean curd.

Embodiment 2

[0040] A kind of bean curd of the present embodiment comprises: 100 jin of rice, 6 jin of mung beans.

[0041] The manufacturing process of above-mentioned bean curd comprises the following steps:

[0042] 1) Weigh each raw material according to the corresponding parts by weight, wash, mix, and set aside;

[0043] 2) Place the above-mentioned washed mixture in clear water at 25°C and soak for 8 hours;

[0044] 3) using a steel mill to grind the soaked and expanded mixture into a slurry, and passing through 50 mesh spun yarns;

[0045] 4) Stir the prepared slurry evenly, shape it in a tunnel oven at a temperature of 140° C. until the water content does not exceed 18%, cool it, and pack it into bagged bean curds.

Embodiment 3

[0047] A kind of bean curd in this embodiment includes: 100 jin of rice and 10 jin of mung beans.

[0048] The manufacturing process of above-mentioned bean curd comprises the following steps:

[0049] 1) Weigh each raw material according to the corresponding parts by weight, wash, mix, and set aside;

[0050] 2) Place the above-mentioned washed mixture in clear water at 28°C and soak for 6 hours;

[0051] 3) Grinding the above-mentioned soaked and expanded mixture into a slurry by using a stone mill, and passing through 60 mesh spun yarns;

[0052] 4) Stir the prepared slurry evenly, shape it in a tunnel oven at a temperature of 120° C. until the water content does not exceed 18%, cool it, and pack it into barreled bean curd.

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PUM

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Abstract

The invention discloses a bean curd skin which comprises 100 parts of rice and 2-10 parts of mung beans. The invention furthermore discloses a bean curd skin which comprises 100 parts of rice, 2-10 parts of mung beans, 10 parts of coix seeds, 2-5 parts of sticky rice, 1-4 parts of millet, 2-4 parts of adzuki beans, 2-4 parts of ormosia and 0.2-0.6 part of sesame. The invention furthermore discloses manufacturing processes of the bean curd skins. The mung bean curd skin prepared by the rice and the mung beans according to a certain proportion is capable of clearing internal heat, softening blood vessels, and lowering lipid and blood pressure. The coix seed and mung bean curd skin prepared by the rice, the mung beans, the coix seeds, the sticky rice, the millet, the adzuki beans, the ormosiaand the sesame is capable of eliminating rubbishes in the human body, boosting the metabolism of the human body and resolving gastrointestinal food retention. The mung bean curd skin and the coix seed and mung bean curd skin have the characteristics of being small in beany flavor and good in taste, being rich in multiple nutrient substances, being free of other additives such as preservatives andthe like, and being green, environment-friendly, healthy, nutrient and convenient to eat.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a bean curd and a production process thereof. Background technique [0002] Bean curd is a traditional handmade specialty in Hubei with a long history. The traditional method is to soak the rice in water for several hours, grind the soaked rice and make a slurry. After cooling, cut into shreds and hang in the air to dry. [0003] With the acceleration of people's life rhythm and the improvement of living standards, the current local specialty food has a single taste and poor nutrition, and the nutrition is not comprehensive and healthy; the production is still in the primary processing stage of manual home production, and there is a problem of long labor time. Contents of the invention [0004] In order to solve the problems existing in the prior art, the object of the present invention is to provide a kind of bean curd which is nutritious and healthy, and has excellen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L11/00A23L25/00A23L33/00
CPCA23L7/10A23L11/05A23L25/30A23L33/00A23V2002/00A23V2200/30A23V2200/3262A23V2200/326A23V2200/32
Inventor 李家友
Owner 李家友