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Preparation method of Huidouguo

A bean fruit and tofu technology, which is applied in the field of gray bean fruit preparation, can solve problems such as insufficient cohesion, affecting the gray ratio of gray bean fruit, and large hollowness of gray bean fruit, so as to avoid the use of toxic substances and improve safety effect

Pending Publication Date: 2020-02-21
道真自治县希奇特色食品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the burning time process will easily lead to the larger hollowness and insufficient cohesiveness of the gray beans produced in the subsequent production; and the gray ratio of the gray beans will also be affected due to the different ash materials used during pickling; the frying temperature and Time has a great influence on the hollowness and hardness of gray beans

Method used

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  • Preparation method of Huidouguo
  • Preparation method of Huidouguo
  • Preparation method of Huidouguo

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of soy bean fruit, comprising the following steps:

[0026] Step 1. Production of tofu: Wash and soak soybeans, then refine, filter, burn and brine to obtain tofu; when soybeans are soaked, the water temperature is 6-8°C, and soybeans are soaked for 10-11 hours; until the size of the slurry is 3-6 microns; filter the slurry with a pulp filter; when burning the slurry, boil the slurry at a temperature of 100-120°C, and then immediately use the acid slurry to brine the slurry, the acid slurry The total amount accounts for 15% to 18% of the weight of the slurry, and the halogen spotting is carried out three times with an interval of 5 to 6 minutes.

[0027] Step 2, pressing: the prepared tofu is left to stand for 15 to 20 minutes to drain, and then the drained tofu is crushed and put into a box for pressing for 3.5 hours at a pressure of 0.5 MPa;

[0028] Step 3, marinating with alkali material: cut the pressed tofu into pieces to obtain tofu cubes, t...

Embodiment 2

[0032] A preparation method of soy bean fruit, comprising the following steps:

[0033] Step 1. Production of tofu: Wash and soak soybeans, then refine, filter, burn and brine to obtain tofu; when soaking soybeans, the water temperature is 18-20°C, soaking soybeans for 3-4 hours; until the size of the slurry is 3-6 microns; filter the slurry with a pulp filter; when burning the slurry, boil the slurry at a temperature of 100-120°C, and then immediately use the acid slurry to brine the slurry, the acid slurry The total amount accounts for 12% to 14% of the weight of the slurry, and the halogen spotting is carried out three times with an interval of 5 to 6 minutes.

[0034] Step 2, pressing: the prepared tofu is left to stand for 18-20 minutes to drain, and then the drained tofu is crushed and put into a box for pressing for 3 hours at a pressure of 0.6Mpa;

[0035] Step 3, marinating with alkali material: cut the pressed tofu into pieces to obtain tofu cubes, then wrap the tof...

Embodiment 3

[0039] A preparation method of soy bean fruit, comprising the following steps:

[0040] Step 1. Production of tofu: Wash and soak soybeans, then refine, filter, burn and brine to obtain tofu; when soaking soybeans, the water temperature is 18-20°C, soaking soybeans for 3-4 hours; until the size of the slurry is 3-6 microns; filter the slurry with a pulp filter; when burning the slurry, boil the slurry at a temperature of 100-120°C, and then immediately use the acid slurry to brine the slurry, the acid slurry The total amount accounts for 16% to 18% of the weight of the slurry, and the halogen spotting is carried out three times with an interval of 5 to 6 minutes.

[0041] Step 2, pressing: the prepared tofu is left to stand for 16-19 minutes to drain, and then the drained tofu is crushed and put into a box for pressing for 3.2 hours at a pressure of 0.6Mpa;

[0042] Step 3, marinating with alkali material: cut the pressed tofu into pieces to obtain tofu cubes, then wrap the tof...

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Abstract

The invention discloses a preparation method of Huidouguo in the technical field of Huidouguo production. The preparation method comprises the following steps: 1, preparing bean curd; 2, pressing beancurd; 3, dicing the pressed bean curd to obtain bean curd blocks, wrapping the bean curd blocks with an alkali material, and pickling for 11-13 hours at the temperature of 0-8 DEG C; wherein the alkali material is formed by mixing 1-2 parts by weight of edible alkali and 1-2 parts by weight of tung nutshell ash; 4, wrapping the bean curd blocks pickled by the alkali material with an ash material,and pickling for 3-4 hours; wherein the alkali material is formed by mixing 2-4 parts by weight of tung nutshell ash and 1-2 parts by weight of cypress ash; 5, putting the bean curd blocks pickled bythe ash material into a pot, and stir-frying to obtain the Huidouguo; during stir-frying, firstly, the bean curd blocks are stir-fried for 12-16 min at the temperature of 60-80 DEG C, then, the beancurd blocks are stir-fried for 10-15 min at the temperature of 80-100 DEG C, and finally, the bean curd blocks are stir-fried for 10-15 min at the temperature of 100-120 DEG C. The Huidouguo preparedby the method in the scheme have good hardness and gray scale ratio, small hollowness and better quality.

Description

technical field [0001] The invention belongs to the technical field of soy bean fruit production, in particular to a preparation method of soy bean fruit. Background technique [0002] Gray bean fruit, also known as gray tofu, is made from soybeans, which are refined, filtered, roasted, and stewed to make tofu, and then pressed and roasted (including marinated and fried). In the current gray bean fruit production process, bittern (such as calcium chloride solution, magnesium chloride solution, etc.) and gypsum are generally selected as bittern when ordering bittern; bittern and gypsum all contain toxic substances, so long-term consumption is harmful to the human body. [0003] In response to this problem, the applicant improved the production process of the gray bean fruit, avoiding the use of toxic substances such as bittern and gypsum, thereby improving the safety and quality of the gray bean fruit. The applicant's previous reference to the improvement process of gray bea...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025Y02A40/90
Inventor 陈学维孟胜陈学芬
Owner 道真自治县希奇特色食品开发有限公司