Preparation method of chickpea bean curd
A technology of chickpea and tofu, which is applied in the field of preparation of chickpea tofu, can solve the problems such as the inability to make chickpea tofu, and achieve the effect of excellent coagulation effect, rich bean flavor and fine texture
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Embodiment 1
[0030] 1) Screening and removing impurities: screen out high-quality chickpeas and soybeans without moldy grains and moth grains, and rinse them with clean water;
[0031] 2) Soaking: Soak chickpeas and soybeans in water at 20-30°C for 8 hours at room temperature; the total mass of soaked chickpea bulges and soybean bulges is 2 times the total mass of chickpeas and soybeans; the amount of clear water is 4 times the total mass of chickpeas and soybeans;
[0032] 3) Refining: Mix the soaked chickpeas and soybeans according to the mass ratio of 1:4 and add them to the soybean milk machine for grinding twice; after the first grinding, mix the bean dregs and soybean milk and then grind for the second time pulp, so that the protein is fully released; cooked chickpeas and dried chickpeas are hard, unlike other beans that are easy to crack when cooked;
[0033] 4) Filtration: After refining, the mixture is filtered with a 120 mesh sieve;
[0034] 5) Boil the slurry: heat the above f...
Embodiment 2
[0039] 1) Screening and removing impurities: screen out high-quality chickpeas and soybeans without moldy grains and moth grains, and rinse them with clean water;
[0040] 2) Soaking: Soak chickpeas and soybeans in water at 20-30°C for 10 hours at room temperature; the total mass of soaked chickpea beans and soybean beans is 2.5 times the total mass of chickpeas and soybeans; the amount of clear water is 6 times the total mass of chickpeas and soybeans;
[0041] 3) Refining: Mix the soaked chickpeas and soybeans according to the mass ratio of 1:4 and add them to the soybean milk machine for grinding twice; after the first grinding, mix the bean dregs and soybean milk and then grind for the second time pulp, so that the protein is fully released; cooked chickpeas and dried chickpeas are hard, unlike other beans that are easy to crack when cooked;
[0042] 4) Filtration: After refining, the mixture is filtered with a 120 mesh sieve;
[0043] 5) Boil the slurry: heat the above ...
Embodiment 3
[0048] 1) Screening and removing impurities: screen out high-quality chickpeas and soybeans without moldy grains and moth grains, and rinse them with clean water;
[0049] 2) Soaking: Soak chickpeas and soybeans in water at 20-30°C for 9 hours at room temperature; the total mass of soaked chickpea bulges and soybean bulges is 2.2 times the total mass of chickpeas and soybeans; the amount of clear water is 5 times the total mass of chickpeas and soybeans;
[0050] 3) Refining: Mix the soaked chickpeas and soybeans according to the mass ratio of 1:4 and add them to the soybean milk machine for three times; after the first grinding, mix the bean dregs and soybean milk and then conduct the second grinding , After the second grinding, continue to mix the okara and soy milk and then conduct the third grinding to fully release the protein; cooked chickpeas and dried chickpeas are hard, unlike other beans that are cooked easy to crack;
[0051] 4) Filtration: After refining, the mix...
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