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A kind of tofu and preparation process thereof

A preparation process and tofu technology, which are applied in the field of tofu and its preparation technology, can solve the problems of high pore density, loose tofu and bean quality, etc., and achieve the effects of tight and soft soybean quality, soft and delicate taste, and fresh and delicious soybean quality.

Active Publication Date: 2022-07-22
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

[0004] When black beans are used as raw materials and the above-mentioned preparation method is used to prepare tofu, the deficiencies of loose bean quality, high hole density and astringent taste of tofu often exist.

Method used

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  • A kind of tofu and preparation process thereof
  • A kind of tofu and preparation process thereof

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preparation example Construction

[0032] The application discloses a preparation process of tofu, comprising the following steps:

[0033] S1. Soak the peeled black beans in water, wherein the mass ratio of peeled black beans and water can be 1:(2.5-3), or 1:(3-3.5), for example, 1:2.75, 1: 3.25. In the process of soaking black beans, if the tofu preparation process is carried out at a relatively high indoor temperature, such as in summer (room temperature is higher than 25°C), the soaking time is 3-4.5h; if the tofu preparation process is carried out at a relatively high indoor temperature In the case of low temperature, such as winter (room temperature is lower than 25 ℃), the soaking time is 4.5-7h. When the black beans are soaked with water, when the black beans absorb all the water into the watercress, the next process step is performed.

[0034]S2. Refining: transfer the soaked bean paste into a refiner, and then grind it into a paste. In this refining process, the particle size of the soybean paste af...

Embodiment 1

[0048] A preparation process of tofu, the preparation of this tofu is carried out in summer, and specifically comprises the following steps: S1, 250kg of peeled black beans are placed in water to soak, wherein, the mass ratio of peeled black beans and water is 1:3. When soaking black beans, the room temperature is 29°C. After soaking for 4 hours, all the water added is absorbed into the watercress of black beans.

[0049] S2. Refining: Transfer the soaked watercress to the refiner, and set the speed of the refiner to 3000r / min. During refining, add pure water at all times to ensure the smooth progress of the refining process. Then collect the refined soybean paste, and the particle size of the soybean paste is less than or equal to 30 meshes.

[0050] S3, pulp washing: dilute the ground bean paste with water, and then filter the bean paste with a 300-mesh white silk cloth.

[0051] S4, boiling the milk: the soy milk in step S3 is placed in a steam pot and boiled for 5 minutes...

Embodiment 2

[0059] The difference between this embodiment and Embodiment 1 is that in step S2 of this embodiment, the particle size of the obtained bean paste obtained by screening is ≤40 mesh.

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Abstract

The application discloses a tofu and a preparation process thereof, belonging to the technical field of food processing, and solving the technical problems of excessively high pore density and poor taste of the prepared tofu in the prior art. The preparation process includes the following steps: S1, soaking the black beans in water; S2, grinding: making the granularity of the soybean paste≤30 meshes; S3, washing the pulp; S4, boiling the pulp: obtaining the soybean milk liquid with a concentration of 9-12 degrees, then filtering Cook pulp after removing impurities; S5, point pulp; S6, press. The preparation process of the present application has the advantages that the prepared tofu has low pore density and good taste.

Description

technical field [0001] The present application relates to the technical field of food processing, more specifically, it relates to a kind of tofu and its preparation process. Background technique [0002] As a common soy product, tofu has always been loved by everyone because it is rich in amino acids and has a better taste. Common tofu is made from soybeans and black beans. Black beans are used as raw materials to make tofu. In terms of nutrients, black beans and soybeans contain more amino acids, but they are different. Black beans are flat in nature and sweet in taste. Black beans are rich in high-quality protein, fat and carbohydrates. In addition, they also contain more calcium, phosphorus, iron and other minerals, carotene, and various vitamins B1, B2, B12 and other nutrients needed by the human body. Compared with soybeans, black beans contain more protein than soybeans. Black beans enter the kidney meridian, and have the functions of nourishing the kidney, nouris...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/45A23L11/30A23L15/00
CPCA23C20/025
Inventor 于志强
Owner 内蒙古西贝餐饮集团有限公司
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