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Moldy bean curd production process

A production process and moldy tofu technology, applied in the field of moldy tofu production technology, can solve the problems of the moldy tofu being greasy, the moldy tofu having a weak fragrance, and being unable to arouse people's appetite.

Inactive Publication Date: 2019-01-01
贵州尚姐妹生态食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The moldy tofu produced by these methods have their own strengths, but at the same time there are some shortcomings: if some moldy tofu is too strong, it has completely covered the fragrance of moldy tofu; some moldy tofu is too dry , almost dried tofu; some moldy tofu is too greasy; some moldy tofu has a weak fragrance and cannot arouse people's appetite

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1 of the present invention: a kind of production technology of moldy tofu comprises the following steps:

[0019] A. Soak soybeans, black beans, and peas in water. The room temperature is 20°C for 8 hours. The soaking time is shortened by 20 minutes for every 3°C higher than the room temperature. The soaking time is extended by 30 minutes for every 3°C lower than the room temperature. The mass ratio of black beans and peas is: 1:0.3:0.3;

[0020] B. Take out the soaked beans and refine them with 5 kg of water per kilogram of beans. The pulp water is filtered through a cloth bag and then stored in a container. After refining, squeeze the bean dregs in the cloth bag until no pulp drips. ;

[0021] C. Prepare gypsum powder by mixing 10kg beans with 0.5kg gypsum, and pour the gypsum into water to dissolve into gypsum water;

[0022] D. Pour the slurry water in the container into the pot, then add water of the same quality as the slurry water to the pot, then bo...

Embodiment 2

[0030] Embodiment 2 of the present invention: a kind of production technology of moldy tofu comprises the following steps:

[0031] A. Soak soybeans, black beans, and peas in water. The room temperature is 20°C for 8 hours. The soaking time is shortened by 20 minutes for every 3°C higher than the room temperature. The soaking time is extended by 30 minutes for every 3°C lower than the room temperature. The mass ratio of black beans and peas is: 1:0.2:0.4;

[0032] B. Take out the soaked beans and refine them with 4 kg of water per kilogram of beans. The pulp water is filtered through a cloth bag and then stored in a container. After refining, squeeze the bean dregs in the cloth bag until there is no pulp water dripping ;

[0033] C. Prepare gypsum powder by mixing 10kg beans with 0.5kg gypsum, and pour the gypsum into water to dissolve into gypsum water;

[0034] D. Pour the slurry water in the container into the pot, then add water of the same quality as the slurry water to...

Embodiment 3

[0042] Embodiment 3 of the present invention: a kind of production technology of moldy tofu comprises the following steps:

[0043] A. Soak soybeans, black beans, and peas in water. The room temperature is 20°C for 8 hours. The soaking time is shortened by 20 minutes for every 3°C higher than the room temperature. The soaking time is extended by 30 minutes for every 3°C lower than the room temperature. The mass ratio of black beans and peas is: 1:0.4:0.2;

[0044] B. Take out the soaked beans and refine them with 6 kg of water per kilogram of beans. The pulp water is filtered through a cloth bag and then stored in a container. After refining, squeeze the bean dregs in the cloth bag until there is no pulp water dripping ;

[0045] C. Prepare gypsum powder by mixing 10kg beans with 0.5kg gypsum, and pour the gypsum into water to dissolve into gypsum water;

[0046] D. Pour the slurry water in the container into the pot, then add water of the same quality as the slurry water to...

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PUM

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Abstract

The invention discloses a moldy bean curd production process, which comprises: A, taking soybean, black bean and pea, placing into water, and soaking, wherein a mass ratio of the soybean to the blackbean to the pea is 1:0.2-0.4:0.2-0.4; B, adding 4-6 kg of water to per kg of the beans, and carrying out pulp grinding; C, preparing gypsum powder according to a weight ratio of the beans to gypsum of10 kg:0.5 kg; D, boiling the pulp, adding the gypsum water, stirring, and preparing soft bean curd according to a routine method; E, draining the bean curd; F, placing the bean curd in a fermentationchamber, and fermenting; G, taking out the fermented bean curd, placing into Baijiu with an alcoholicity of 30-45 DEG, soaking for 20-40 s, taking out, and sprinkling each surface of the bean curd with a seasoning; and H, placing the bean curd covered with the seasoning into a ceramic pot, and watering with Baijiu and edible rapeseed oil. The moldy bean curd prepared through the method of the present invention has moderate taste, is not too dry, and has rich aroma.

Description

technical field [0001] The invention relates to a production process of moldy tofu, which belongs to the technical field of tofu food processing. Background technique [0002] Moldy tofu is a kind of soy product obtained by moldy tofu. It is very popular among people in southern China, especially Guizhou people. As long as there is a small bowl of moldy tofu for a meal, there is no need to prepare other dishes. People in Guizhou love to eat moldy tofu and also like to make moldy tofu, but due to different regions, the methods are also varied. The moldy tofu produced by these methods have their own strengths, but at the same time there are some shortcomings: if some moldy tofu is too strong, it has completely covered the fragrance of moldy tofu; some moldy tofu is too dry , almost dried tofu; some moldy tofu is too greasy; some moldy tofu has a weak fragrance and cannot arouse people's appetite. Contents of the invention [0003] The object of the present invention is to ...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45A23L11/50
CPCA23C20/025
Inventor 尚燕
Owner 贵州尚姐妹生态食品有限公司
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