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Mung bean and peanut beancurds capable of clearing heat and removing toxicity and production technology of mung bean and peanut beancurds capable of clearing heat and removing toxicity

A technology of heat-clearing and detoxifying, peanut tofu, applied in the field of food processing, can solve the problems of single taste, greasy food, troublesome eating tofu, etc., and achieve the effect of simple and practical process operation, ingenious conception and reasonable structure

Pending Publication Date: 2019-12-06
潍坊市农业科学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But because traditional bean curd mouthfeel is single, so after long-term consumption, affect the appetite that people enjoy continuously because of visual fatigue, more easily make people produce the sensation of being tired of eating, and traditional bean curd food nutrition is not rich enough, and nutritional labeling also can not fully satisfy people's desire for food. The needs of various nutrients and trace elements must be supplemented with other foods, which brings troubles to the consumption of tofu, so its improvement is imperative

Method used

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  • Mung bean and peanut beancurds capable of clearing heat and removing toxicity and production technology of mung bean and peanut beancurds capable of clearing heat and removing toxicity
  • Mung bean and peanut beancurds capable of clearing heat and removing toxicity and production technology of mung bean and peanut beancurds capable of clearing heat and removing toxicity
  • Mung bean and peanut beancurds capable of clearing heat and removing toxicity and production technology of mung bean and peanut beancurds capable of clearing heat and removing toxicity

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1) Making raw materials:

[0035] Peanut: Weihua No. 20;

[0036] Soybean: Weidou No. 9;

[0037] Mung beans: Weilu No. 9;

[0038] Coagulant: food grade calcium sulfate; food grade magnesium chloride; food grade GDL (glucono-delta-lactone).

[0039] 2) Use the instrument:

[0040] Electronic balance, electric heating pot, soybean milk juicer, constant temperature water bath, tofu mold, etc.

[0041] 3) The production process of mung bean heat-clearing and detoxifying peanut tofu:

[0042] Choose mung beans, soybeans, and peanuts with fresh color, full grain, and no rot, remove impurities, and wash with water.

[0043] Soak beans: clean mung beans, peanuts, soybeans and water at a ratio of 1:6, soak in water at 12.5°C for 13 hours in winter, 9 hours in water at 17.5°C in spring and autumn, and at 27.5°C in summer After soaking for 7 hours, the surface of the soaked soybeans and mung beans is plump, the skin is round, and the section of soybeans has no hard core; t...

Embodiment 2

[0097]1) Soak beans: Soak clean mung beans, peanuts, and soybeans for 12 hours in winter at a water temperature of 15°C, in spring and autumn for 8 hours at a water temperature of 20°C, and in summer for 6 hours at a water temperature of 30°C. The mass ratio of such dry matter as 4:1;

[0098] 2) Preparation of slurry: Put the soaked mung beans, peanuts, and soybeans into a refiner in a mass ratio of 1:1:3 for refining. The mass ratio of water to beans and mung beans in the refining is 6:1. Refining for 2 times and mixing evenly, and filtering after each refining to obtain slurry;

[0099] 3) Cooking: Put the filtered slurry into an ordinary pot or a sealed cooking tank for cooking. The ordinary pot cooking method adopts the "three ups and three downs boiling method" to cook for about 8 minutes. When using a sealed cooking tank for cooking , the temperature is 95°C, cook for 5 minutes;

[0100] 4) Sorting: cool down the boiled slurry, lower the temperature to 80°C, add 2‰ ma...

Embodiment 3

[0104] 1) Soak beans: Soak clean mung beans, peanuts, and soybeans for 13 hours in winter at a water temperature of 12.5°C, in spring and autumn for 9 hours at a water temperature of 17.5°C, and in summer for 7 hours at a water temperature of 27.5°C. The mass ratio of dry matter such as class is 5:1;

[0105] 2) Preparation of slurry: Put the soaked mung beans, peanuts, and soybeans into a refiner in a mass ratio of 1:3:6 for refining. The mass ratio of water to beans and mung beans in the refining is 6:1. Refining for 2 times and mixing evenly, and filtering after each refining to obtain slurry;

[0106] 3) Cooking: Put the filtered slurry into a common pot or a sealed cooking tank for cooking. The common pot cooking method adopts the "three ups and three downs boiling method" to cook for about 10 minutes. When using a sealed cooking tank for cooking , the temperature is 100°C, cook for 8 minutes;

[0107] 4) Point slurry: cool down the boiled slurry, lower the temperature ...

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Abstract

The invention discloses mung bean and peanut beancurds capable of clearing heat and removing toxicity. The mung bean and peanut beancurds capable of clearing heat and removing toxicity comprise the following raw materials of mung beans, peanuts, soybean, water and a coagulator, wherein the mass ratio of the mung beans to the peanuts to the soybeans is 1 to 2 to 7, the mass ratio of the water to beans is 6 to 1, and the mass of the coagulator is 0.2-0.3% of that of pulp. The technical scheme is adopted, so that the whole technology is simple to operate and practical, and not only is suitable for household production but also is suitable for large-scale industrial production; and besides, the mung bean and peanut beancurds capable of clearing heat and removing toxicity, obtained by the production technology, are rich in nutrition and have the efficacy of reducing swelling, promoting ventilation, clearing heat, removing toxicity, moistening dryness, dispersing water swelling and invigorating the spleen and the stomach.

Description

technical field [0001] The invention relates to a tofu and a production process thereof, in particular to mung bean heat-clearing and detoxifying peanut tofu with good taste, pure taste, delicate taste, heat-clearing and detoxifying, light and delicious, and belongs to the technical field of food processing. Background technique [0002] Tofu is a traditional delicacy in my country. It is a popular dish with high nutrition and low price. It is very popular in mainland China and abroad, and is regarded as a healthy food. Tofu is rich in nutrients and contains iron, calcium, phosphorus, magnesium and other essential nutrients for human body A variety of trace elements, and also contains sugar, vegetable oil and rich high-quality protein, known as "vegetable meat". Two small pieces of tofu can meet a person's daily calcium requirement. Tofu is a nourishing, heat-clearing and health-preserving food. Therefore, it can invigorate the middle and replenish Qi, clear away heat and mois...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 姜官恒孔祥彬刘英初文红柴树桔
Owner 潍坊市农业科学院
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