Local dried bean curd and preparation method thereof

A technology of flavor and dried tofu, applied in the food field, can solve the problems of poor water holding capacity of soybean protein, stiff and inflexible tofu, and low product yield.

Inactive Publication Date: 2019-01-18
劲仔食品集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the tofu brain is formed, the mesh is small and the interweaving is not firm, so the water holding capacity of soybean protein is poor, the tofu made will be stiff and tough, and the yield of the product will be low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0013] The embodiment of the present invention provides a preparation method of flavored dried tofu, which includes the following steps: grinding soybeans, then filtering, boiling, cooling, dotting, squatting, pouring, pressing, baking, marinating, mixing, Sterilize and produce.

[0014] The embodiment of the present invention provides a preparation method of flavored dried tofu. In the preparation method, the soybeans are ground, and then filtered, boiled, cooled, tapped, squatted, poured, squeezed, baked, stewed, and mixed. Material, sterilization and production. The tofu prepared by the above method has a delicate and delicious taste, and the dried tofu prepared further has a full and rich taste and is quite popular among the public.

[0015] In some embodiments, the soybeans are free from impurities and the pesticide residues meet the national regulations.

[0016] In some embodiments, the cooling temperature is 55-60°C.

[0017] In some embodiments, in the brain dottin...

Embodiment 1

[0031] A preparation process of flavor dried tofu, the steps are as follows:

[0032] Soaking beans: Add selected soybeans and tap water (the ratio of the two is 1:4) into the soaking bucket, adjust the soaking time according to the water temperature, soak for 4-5 hours in July and August, to ensure that the surface of soaked soybeans is bright, No wrinkle skin, the section has been soaked without hard core, which meets the requirements of refining,

[0033] Refining: Use a grinding wheel mill to grind soybeans until the outflowing paste has no grainy feel, then use a centrifuge to separate the pulp and slag to obtain raw pulp, adjust the concentration of raw pulp in a slurry tank to 11±0.5°Bé, so that it can within the standard range,

[0034] Cooking: the raw pulp is pumped into the continuous cooking machine for heating and to ensure that the protein is fully denatured to obtain cooked pulp, and the concentration of cooked pulp is measured to ensure that it meets the proce...

Embodiment 2

[0047] A preparation process of flavor dried tofu, the steps are as follows:

[0048]Soaking beans: Add selected soybeans and tap water (the ratio of the two is 1:4) into the soaking bucket, adjust the soaking time according to the water temperature, soak for 6-7 hours in May, June, September and October to ensure soaking The finished soybean has a bright surface, no wrinkled skin, and the section has been soaked without a hard core, which meets the requirements of refining.

[0049] Refining: use a grinding wheel mill to grind soybeans until the outflowing paste has no grainy feel, and then use a centrifuge to separate the pulp and slag to obtain raw pulp. within the standard range,

[0050] Cooking: The raw pulp is pumped into the continuous cooking machine for heating and to ensure that the protein is fully denatured to obtain cooked pulp, and the concentration of cooked pulp is measured to ensure that it meets the process requirements.

[0051] Cooling: The cooked pulp i...

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PUM

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Abstract

The invention discloses a local dried bean curd and a preparation method thereof. The preparation method comprises the steps of grinding soybeans into milk, and carrying out filtration, milk boiling,cooling, milk fermentation, standing, pouring, squeezing, baking, marination, stirring and sterilization, so as to obtain a finished product. By carrying out milk fermentation through glutamine transaminase and a coagulator at a lower temperature in the preparation process, the produced product has fine taste, is neither too hard nor too soft and has rich elasticity.

Description

technical field [0001] The invention relates to the technical field of food, and in particular to a flavored dried bean curd and a preparation method thereof. Background technique [0002] In the process of making dried tofu, it is necessary to turn soy milk into bean curd, that is, to change the soybean protein from sol to gel. This process is called coagulation, commonly known as point brain or point pulp. The coagulation of soybean protein can be divided into two stages: firstly, the protein is thermally denatured by heating and cooking pulp, and then, through the action of the coagulant, the chains of the protein are interlaced to form a gel with a network structure. If the mesh in the network structure is larger and the interweaving is firmer, then the water holding capacity of soybean protein is better, the tofu made is soft and tender, and the yield of the product is also high. If the tofu brain is formed, the mesh is small and the interweaving is not firm, so the wa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 阚春晖刘特元
Owner 劲仔食品集团股份有限公司
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