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Preparation method of peanut bean curd

A technology of peanut tofu and its production method, which is applied in the field of food processing, can solve the problems of unreasonable utilization of bean dregs, chronic poisoning, waste of raw materials, etc., and achieve the effect of white and tender appearance, moisturizing skin and delicious taste

Inactive Publication Date: 2019-01-18
闫强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The manufacturer uses soy-based physalis water point to make it. Long-term consumption of tofu processed with these trace additives will bring great harm to the human body and lead to chronic poisoning
In addition, the traditional tofu production method has serious waste of raw materials, especially a large amount of bean dregs cannot be rationally utilized and can only be treated as animal feed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method of peanut tofu, comprising the following steps:

[0018] Step 1 Peeling and soaking: Put the selected peanuts with full grains after peeling into a stainless steel container and soak them in drinking water. Soak them in water at 2°C for 6 hours in spring and autumn, soak them in normal temperature water for 4 hours in summer, and soak them in water for 4 hours in winter. Soak in water at ℃ for 8 hours, the soaking water surface is 10cm higher than the peanut surface, and change the water once during soaking to prevent bacteria and microorganisms from multiplying;

[0019] Step 2 Refining: Take out the soaked peanuts and put them into the container. After adjusting the speed of the refiner, put the soaked peanuts evenly into the hopper, and evenly put in drinking water during the feeding process , the ratio is by weight, 100 parts of peanut material, 400 parts of drinking water, the concentration of peanut soybean milk after grinding is 70%;

[0020...

Embodiment 2

[0025] A preparation method of peanut tofu, comprising the following steps:

[0026] Step 1 Peeling and soaking: Put the selected peanuts with full grains after peeling into a stainless steel container and soak them in drinking water. Soak them in water at 3°C ​​for 4 hours in spring and autumn, soak them in room temperature water for 5 hours in summer, and soak them in water for 5 hours in winter. Soak in water at ℃ for 9 hours, the soaking water surface is 10cm higher than the surface of the peanuts, and the water is changed once in the middle of soaking to prevent bacteria and microorganisms from multiplying;

[0027] Step 2 Refining: Take out the soaked peanuts and put them into the container. After adjusting the speed of the refiner, put the soaked peanuts evenly into the hopper, and evenly put in drinking water during the feeding process , the proportion is by weight, 100 parts of peanut material, 550 parts of drinking water are put into it, and the concentration of pean...

Embodiment 3

[0033] A preparation method of peanut tofu, comprising the following steps:

[0034] Step 1 Peeling and soaking: Put the selected peanuts with full grains after peeling into a stainless steel container and soak them in drinking water. Soak them in water at 4°C for 8 hours in spring and autumn, soak them in room temperature water for 6 hours in summer, and soak them in water for 6 hours in winter. Soak in water at ℃ for 10 hours, the soaking water surface is 10cm higher than the surface of the peanuts, and change the water once during soaking to prevent bacteria and microorganisms from multiplying;

[0035] Step 2 Refining: Take out the soaked peanuts and put them into the container. After adjusting the speed of the refiner, put the soaked peanuts evenly into the hopper, and evenly put in drinking water during the feeding process , the ratio is by weight, 100 parts of peanut material, 500 parts of drinking water, the concentration of peanut soybean milk after grinding is 80%; ...

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PUM

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Abstract

The invention discloses a preparation method of peanut bean curd. The preparation method comprises the following steps: careful selection of raw material, peeling and soaking, grinding into thick liquid, stirring of ingredients, cooling and moulding, steaming and cooling, wherein the stirring of ingredients is performed twice: for the first stirring, based on the weight parts of the ingredients, adding 20-30 parts of soybean protein isolate, 35-40 parts of ice cubes and 0.01-0.05 part of glutamine transaminase into 30-40 parts of peanut soybean milk, and stirring for 5-8 minutes in a stirrer to obtain a mixed ingredient A; for the second stirring of ingredients, fetching 60-70 parts of the mixed ingredient A, 20-30 parts of drinking water, 5-10 parts of wheat starch and 0.01-0.05 part of gluten source type Q, and stirring for 6-10 minutes to obtain a mixed ingredient B; the cooling and moulding: pouring the mixed ingredient B into a moulding container, and cooling for 6-8 hours; steaming: putting the cooled semi-finished product of peanut bean curd in a steaming cabinet, and steaming for 1 hour at 90-100 DEG C to obtain mature peanut bean curd. The preparation method disclosed by the invention has the following beneficial effects: the preparation method is simple, and the product has a white and delicate appearance and fresh mouthfeel.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing peanut tofu. Background technique [0002] Tofu is one of the commonly used ingredients in people's daily life. It has a large production and sales volume and a wide range of consumption. However, most of the existing tofu is processed from soybeans. During the production process, some processing factories use brine to make it. There are also some processing manufacturers made of gypsum water points, and some processed [0003] Manufacturers make it with soybean physalis water point. Long-term consumption of tofu processed with these trace additives will bring great harm to the human body and lead to chronic poisoning. In addition, the traditional tofu production method has serious waste of raw materials, especially a large amount of bean dregs cannot be rationally utilized and can only be treated as animal feed. Contents of the inven...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 闫强马兰翠
Owner 闫强
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