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Method for preparing cooked bean curd with uniform pores

A tofu and uniform technology, applied in the field of soy product processing, can solve the problems of low elasticity, beany smell, not easy to taste when stewed, etc.

Pending Publication Date: 2020-10-27
内蒙古西贝餐饮集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the improvement of people's living standards, the requirements for food are getting higher and higher, and traditional tofu can no longer meet people's requirements.
Traditional tofu is processed by the following processes: soaking beans, refining, boiling, filtering residue, marinating, and pressing. The tofu produced has a bad taste and beany smell. It is not easy to taste when stewed, and its elasticity is low, which affects the sensory experience of tofu.

Method used

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  • Method for preparing cooked bean curd with uniform pores

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The preparation of embodiment 1 tofu

[0034] Raw material selection, selection of non-GMO soybeans with full grains to remove impurities;

[0035] 1) peeling, utilize peeling machine to remove the bean skin of soybean;

[0036] 2) soaking, soaking the peeled soybeans in pure water at 30°C for 5 hours;

[0037] 3) For the first grinding, grind the soaked soybeans and purified water at a mass ratio of 1:1 at a rotational speed of 2800rpm;

[0038] 4) Grinding for the second time, grinding the soybean milk after the first grinding at 2800rpm to obtain soybean milk with uniform particles;

[0039] 5) filter the slurry, filter the soya-bean milk with a 200-mesh filter screen, and discard the bean dregs;

[0040] 6) Mixing, use pure water to adjust the concentration, and adjust the concentration of soybean milk to 10 degrees;

[0041] 7) Boil the milk, boil the soy milk with adjusted concentration, and the temperature of the soy milk reaches 96°C;

[0042] 8) Add brine ...

Embodiment 2

[0047] The preparation of embodiment 2 Physalis

[0048] Filter out the slurry after step 9) of step 9) in Example 1 for the second time, and store it at room temperature for 48 hours, and the obtained liquid is Physalis.

Embodiment 3

[0049] The preparation of embodiment 3 Physalis

[0050] Filter out the slurry obtained in step 9) of Example 1 after adding brine for the second time, store it at room temperature for 24 hours, and the obtained liquid is Physalis.

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PUM

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Abstract

The invention discloses a method for preparing cooked bean curd with uniform pores from soybeans as a raw material. The method comprises the following steps of peeling, soaking, primary grinding, secondary grinding, pulp filtering, pulp mixing, pulp boiling, primary brine adding and pulp curdling, secondary brine adding and pulp curdling, pressing, cutting, and packaging and sterilizing. The beancurd prepared by the method is fine and smooth in taste, free of beany flavor, and strong in bean fragrance, and the cooked bean curd has the uniform pores and is more tasty.

Description

technical field [0001] The application relates to a method for preparing tofu with uniform pores after cooking, and belongs to the technical field of bean product processing. Background technique [0002] my country's soybean has a history of cultivation and consumption of thousands of years. There are many kinds of soybean food, and the tofu produced in various places has local characteristics. Modern medicine has confirmed that tofu can effectively prevent the occurrence of osteoporosis, breast cancer and prostate cancer, prevent cardiovascular disease, reduce the chance of breast cancer, resist blood vessels, benefit the growth and development of the brain, and can be used as a substitute for milk. [0003] Along with the raising of people's living standard, also more and more higher to the requirement of food, traditional bean curd can't satisfy people's requirement. Traditional tofu adopts the following processes: soaking beans, refining, boiling, filtering residue, ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 史亚静付国李永亮葛柳凤孟激李鑫
Owner 内蒙古西贝餐饮集团有限公司
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