Processing method of sour juice dropped tofu

A processing method and tofu technology, applied in the field of tofu processing, can solve the problems of polluting the environment, wasting resources, etc., and achieve the effects of high content, reduced coldness, and rich bean fragrance

Inactive Publication Date: 2018-12-21
榆林市榆阳区昱茂农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention discloses a processing method of water-point tofu, which uses old black soybeans as raw materials, optimizes the production process and its parameters, and uses the yellow pulp produced in the bean curd preparation process as raw materials in the pulping process to obtain soy pulp through fermentation The water is used for pulping, and the finished tofu is fresh and tender, extremely elastic and tough, and of excellent quality. It also solves the problem that the yellow pulp produced in the tofu production process is treated as waste liquid to waste resources and pollute the environment.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A processing method of water point tofu, comprising the following steps:

[0033] (1) Material selection: Select the old black beans that have been stored for one year with a moisture content of less than 12%, screen the old black beans with full grains, no insect food, and no qualitative change, and wash and remove impurities;

[0034] (2) Peeling: use a peeling machine to peel the old black beans, the peeling rate is greater than 95%, and obtain the bean yellow of the old black beans;

[0035] (3) Soaking: add water to the soybean yellow at a ratio of 17:100g / mL, and soak until the water-absorbing surface of the soybean yellow swells and becomes smooth; the soaking conditions are: soak in water at 25°C for 3 hours in summer, and soak in water at 18°C ​​in winter. Soak in water for 7h;

[0036] (4) Refining: Add water with a chroma of zero, a pH of 5, and a hardness of 3 to the bean yellow soaked in step (3) at a ratio of 1:9g / mL, and grind with a grinding wheel slur...

Embodiment 2

[0043] A processing method of water point tofu, comprising the following steps:

[0044] (1) Material selection: Select the old black beans that have been stored for one year with a moisture content of less than 12%, screen the old black beans with full grains, no insect food, and no qualitative change, and wash and remove impurities;

[0045] (2) Peeling: use a peeling machine to peel the old black beans, the peeling rate is greater than 95%, and obtain the bean yellow of the old black beans;

[0046] (3) Soaking: Add water to the soybean yellow at a ratio of 17:100g / mL, and soak until the water-absorbing surface of the soybean yellow swells and becomes smooth; the soaking conditions are: soak in water at 25°C for 4 hours in summer, and soak in water at 18°C ​​in winter. Soak in water for 8h

[0047] (4) Refining: Add water with a chroma of zero, a pH of 6, and a hardness of 6 to the bean yellow soaked in step (3) at a ratio of 1:9g / mL, and grind with a pulverizer slurry to...

Embodiment 3

[0054] A processing method of water point tofu, comprising the following steps:

[0055] (1) Material selection: Select the old black beans that have been stored for one year with a moisture content of less than 12%, screen the old black beans with full grains, no insect food, and no qualitative change, and wash and remove impurities;

[0056] (2) Peeling: use a peeling machine to peel the old black beans, the peeling rate is greater than 95%, and obtain the bean yellow of the old black beans;

[0057] (3) Soaking: add water to the soybean yellow at a ratio of 17:100g / mL, and soak until the water-absorbing surface of the soybean yellow swells and becomes smooth; the soaking conditions are: soak in water at 25°C for 3.5 hours in summer and at 18°C ​​in winter Soak in water for 7.5h;

[0058] (4) Refining: Add water with a chroma of zero, a pH of 5.5, and a hardness of 5 degrees to the soybean yellow soaked in step (3) at a ratio of 1:9g / mL, and grind it with a pulverizer slur...

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PUM

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Abstract

The invention belongs to the technical field of processing of tofu, and specifically discloses a processing method of sour juice dropped tofu. The method comprises steps such as material selecting, soaking, soy milk grinding, soy milk decocting, sour juice dropping, and pressing; the sour juice is used as the raw material and dropped to the soy milk; the prepared tofu is free from soy smell; the essential cold nature of tofu is reduced; the tofu has the advantages of smooth and tender in taste, rich in flavor, hard to break, and long in storing time, and is beneficial to body health after being ate for a long term. According to the technical scheme, the problem that yellow slurry produced in tofu production process is treated as waste liquid and causes environment pollution and resource waste can be solved.

Description

technical field [0001] The invention belongs to the technical field of tofu processing, and in particular relates to a method for processing water-point tofu. Background technique [0002] Yulin tofu, which is well-known at home and abroad, has the characteristics of white tenderness, delicate taste, delicious taste, rich nutrition, cheap and good quality, and is the number one local dish in Yulin. Visitors from afar enjoy tasting Yulin tofu. Yulin tofu has a long history. As far back as the Ming Dynasty, the ancient city of Yulin was one of the nine important towns along the Great Wall. With the expansion of the city, the number of soldiers and civilians increased day by day. However, due to the lack of non-staple food outside the Great Wall, residents use the peach blossom water from Puhui Spring to make tofu. The food is white, tender, delicate, fragrant and delicious, which is different from foreign tofu, and gradually becomes one of the indispensable foods in the da...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 张洪
Owner 榆林市榆阳区昱茂农业科技有限公司
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