Smoked mung bean curd and manufacturing process thereof

A production process, mung bean technology, applied in the field of fragrant dried, can solve the problems of too soft or too hard taste, single taste, not fresh enough, etc., and achieve the effect of long storage time, delicious taste and fragrant aftertaste

Pending Publication Date: 2020-03-27
湖南苗妹子食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing dried mung beans are made of pure soybeans, which have a single taste, are not fresh enough, and have a soft or hard taste. Therefore, it is very necessary to design a kind of dried mung bean and its production process.

Method used

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  • Smoked mung bean curd and manufacturing process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A fragrant dried mung bean, the formula comprising: soybeans, mung beans and enzymes, the parts by weight of each component are: 1200 parts of soybeans, 400 parts of mung beans and 8 parts of enzymes.

[0026] A manufacturing process of dried mung beans, comprising the following steps: Step 1, raw material selection; Step 2, soaking soybeans and grinding; Step 3, boiling the pulp and ordering pulp; Step 4, pressing the embryo on the upper mold; Step 5, cutting out the mold; Six: Steam and dry; Step seven, check the packaging;

[0027] Wherein in above-mentioned step 1, according to the weight percent content of each component is respectively: the soybean of 1200 parts, the mung bean of 400 parts and the ferment of 8 parts are selected;

[0028] Wherein in the above-mentioned step 2, soaking soybean defibrination comprises the following steps:

[0029] 1) Wash and soak the selected soybeans and mung beans. The amount of water should cover the soybeans and mung beans. Th...

Embodiment 2

[0038] A fragrant dried mung bean, the formula comprising: soybeans, mung beans and enzymes, the parts by weight of each component are: 1250 parts of soybeans, 350 parts of mung beans and 8 parts of enzymes.

[0039] A manufacturing process of dried mung beans, comprising the following steps: Step 1, raw material selection; Step 2, soaking soybeans and grinding; Step 3, boiling the pulp and ordering pulp; Step 4, pressing the embryo on the upper mold; Step 5, cutting out the mold; Six: Steam and dry; Step seven, check the packaging;

[0040] Wherein in above-mentioned step 1, according to the weight percent content of each component is respectively: the soybean of 1250 parts, the mung bean of 350 parts and the ferment of 8 parts are selected;

[0041] Wherein in the above-mentioned step 2, soaking soybean defibrination comprises the following steps:

[0042] 1) Wash and soak the selected soybeans and mung beans. The amount of water should cover the soybeans and mung beans. Th...

Embodiment 3

[0051] A kind of mung bean fragrant dry, formula comprises: soybean, mung bean and ferment, and the parts by weight of each component are respectively: 1300 parts of soya bean, 400 parts of mung bean and 8 parts of ferment.

[0052] A manufacturing process of dried mung beans, comprising the following steps: Step 1, raw material selection; Step 2, soaking soybeans and grinding; Step 3, boiling the pulp and ordering pulp; Step 4, pressing the embryo on the upper mold; Step 5, cutting out the mold; Six: Steam and dry; Step seven, check the packaging;

[0053] Wherein in above-mentioned step 1, according to the weight percent content of each component is respectively: the soybean of 1300 parts, the mung bean of 400 parts and the ferment of 8 parts are selected;

[0054] Wherein in the above-mentioned step 2, soaking soybean defibrination comprises the following steps:

[0055] 1) Wash and soak the selected soybeans and mung beans. The amount of water should cover the soybeans an...

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Abstract

The invention discloses a smoked mung bean curd and a manufacturing process thereof. The smoked mung bean curd has a formula which comprises the following components in parts by weight: 1200-1300 parts of soybeans, 300-400 parts of mung beans and 6-9 parts of enzymes. The manufacturing process comprises the following steps: step 1, selection of raw materials; step 2, soaking of beans, and grindingof soaked beans into bean milk; step 3, boiling and curdling of the bean milk; step 4, mold filling and blank pressing; step 5, demolding and dicing; step 6, steaming and air-drying; and step 7, inspecting and packaging. The smoked mung bean curd provided by the invention has the following advantages: a scientific formula is adopted to prepare a base; delicious taste and bright color are achieved; color, fragrance and taste are excellent; traditional handicraft is followed in the manufacturing process; fine workmanship is realized; meanwhile, the smoked mung bean curd has the characteristicsof pure color, long fragrance, fine and elastic taste and faint scent aftertaste, can be used for cooking dishes, and is agreeable for being eaten as a snack; and by adoption of vacuum packaging, transportation is convenient, and longer preservation time is achieved.

Description

technical field [0001] The invention relates to the technical field of dried mung bean, in particular to dried mung bean and its production process. Background technique [0002] Fragrant Dried is a traditional famous food with Chinese characteristics. The main material is tofu, and the auxiliary materials are salt, fennel, pepper, aniseed, dried ginger, etc. Xianggan is a kind of bean food that the common people eat and love very much. It has long been popular and tasteful. Xianggan can be used to make a variety of dishes, which can be cold mixed, hot-fried, fried, or baked. It is delicious, cheap, and nutritious, and is loved by urban and rural people. Most of the existing dried mung beans are made of pure soybeans, which have a single taste, are not fresh enough, and have a soft or hard taste. Therefore, it is very necessary to design a kind of dried mung bean and its production process. Contents of the invention [0003] The object of the present invention is to prov...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/40A23L11/45
CPCA23C20/025
Inventor 苏娅
Owner 湖南苗妹子食品股份有限公司
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