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Ash bean curd and preparation method thereof

A technology for gray tofu and soybeans, which is applied in the field of gray tofu and its preparation, and achieves the effects of good flavor and taste and high nutritional value.

Inactive Publication Date: 2019-03-01
会泽九天农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The tofu products currently on the market are far from satisfying people's health pursuits, so it is necessary to develop a product that can satisfy people's health pursuits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0018] The preparation method of gray bean curd of the present invention is to take soybean as raw material, prepares through following steps:

[0019] 1) Select soybeans with neat grains, no impurities, no insect eyes, and no moldy deterioration, wash and dry them, then sun-dry them at a temperature of 30-45°C for 3-5 hours, and then add 2-3 times the mass of soybeans for soaking to obtain material a;

[0020] 2) Steam material a at a temperature of 90-100°C for 20-40 minutes to obtain material b;

[0021] 3) adding water 3 to 8 times the mass of material b to material b and soaking to obtain material c;

[0022] 4) refining material c to obtain slurry d;

[0023] 5) filtering the slurry d through a filter screen to obtain the filtrate e;

[0024] 6) Cook the filtrate e at a temperature of 80-90°C for 2-4 hours to obtain the slurry f;

[0025] 7) The slurry f is filtered to obtain the filtrate g;

[0026] 8) The filtrate g is solidified and formed into blocks to obtain th...

Embodiment 1

[0038] Select soybeans with neat grains, no impurities, no insect eyes, and no mold and deterioration. Rinse them with running water and dry them in the shade at a temperature of 10°C. Then dry them in the sun at a temperature of 30°C for 5 hours, then add water twice the mass of soybeans and soak them at a temperature of 40°C for 5 hours. Obtain material a; steam material a at a temperature of 100°C for 20 minutes to obtain material b; add water three times the mass of material b to material b and soak at a temperature of 40°C for 2 hours to obtain material c; refine material c to obtain slurry d ; filter the slurry d through a filter screen with a pore size of 150 μm to obtain a filtrate e; cook the filtrate e at a temperature of 80° C. for 4 hours to obtain a slurry f; filter the slurry f through a filter screen with a pore size of 150 μm to obtain a filtrate g; Solidified and formed into blocks to obtain tofu block h; add glutinous rice grain ash 1.5 times the mass of tofu ...

Embodiment 2

[0040] Select soybeans with neat grains, no impurities, no insect eyes, and no mold and deterioration, rinse with running water, dry in the shade at a temperature of 20°C, and then sun-dry them at a temperature of 45°C for 3 hours, then add water three times the mass of soybeans and soak at a temperature of 80°C for 3 hours Obtain material a; steam material a at a temperature of 90°C for 40 minutes to obtain material b; add water 8 times the mass of material b to material b and soak at a temperature of 20°C for 10 hours to obtain material c; refine material c to obtain slurry d Filtrate the slurry d through a filter screen with a pore size of 250 μm to obtain a filtrate e; cook the filtrate e at a temperature of 90° C. for 2 hours to obtain a slurry f; filter the slurry f through a filter screen with a pore size of 75 μm to obtain a filtrate g; Solidified and formed into blocks to obtain tofu block h; add bean stalk ash 0.5 times the mass of tofu block to tofu block h and fry a...

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PUM

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Abstract

The present invention discloses an ash bean curd and a preparation method thereof. The ash bean curd is prepared from soybeans as a raw material and prepared by steps of first soaking, steaming, second soaking, grinding, first filtering, slurry boiling, second filtering, curdling, forming, block dividing and stir-frying. The ash bean curd is rich in 18-25 amino acids. A special pre-treatment technology is used, soaking-steaming-re-soaking are conducted, controlling a temperature of the soaking ensures active ingredients of the soybeans to be fully utilized, subsequent grinding-filtering-slurryboiling-re-filtering are conducted, the curdling, forming and block dividing are conducted, plant ash is added, the stir-frying is conducted to prepare to the target ash bean curd, and the ash bean curd is high in nutritional value and good in flavor and mouthfeel.

Description

technical field [0001] The invention belongs to the technical field of food deep processing, and in particular relates to gray tofu and a preparation method thereof. Background technique [0002] Gray tofu, also called tofu fruit, also known as gray tofu fruit, uses soybeans as raw materials, cut the ground tofu into small pieces, the shape is square, long, triangular, rhombus, etc., and the flesh is spongy or hollow . The production method is special. After the tofu is processed into tofu cubes, cut into small cubes with a knife, and then stir the tofu with soda ash (tung shell plant ash is acceptable, but the authentic original flavor still needs wild plant ash) to absorb the water. , After about 10 hours, put them in the pot in batches, stir-fry with ashes, soak in yellow and serve. Its operation process is always inseparable from ash, so it is called gray tofu. If the kang is dried for use, it will not deteriorate for a long time. Regardless of whether it is just out...

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 蒋先强黄国美
Owner 会泽九天农业发展有限公司