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Preparation method of leisure dried bean curd

A technology for dried bean curd and dried bean curd, which is applied in the food field, can solve the problems of reducing the nutritional utilization of egg white in dried bean curd, easily changing the properties of egg white, etc., and achieves the effects of improving taste, improving utilization rate, and avoiding the increase of pores.

Pending Publication Date: 2021-01-05
剑阁县马和尚食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during this process, the properties of egg whites are easily changed, which reduces the nutritional utilization of egg whites in dried tofu.

Method used

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  • Preparation method of leisure dried bean curd

Examples

Experimental program
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Effect test

Embodiment 1

[0025] A preparation method of casual dried tofu, comprising the following steps:

[0026] (1) Pulping: Select high-quality soybeans, wash them and soak them at 25°C for 12 hours to remove impurities. After refining, filter them twice to obtain pure soybean milk, add defoamers and boil them at 100°C; the defoamers are DSA- 5 defoamer; DSA-5 defoamer dosage is 0.05‰.

[0027] (2) Sorting: After the pulp is boiled, add a mixture of gluconolactone and gypsum to make a slurry, wherein the ratio of gluconolactone and gypsum is 1:2, and filter to obtain bean curd after the slurry is finished;

[0028] (3) Mixing: filter the bean curd until the water content is 30-40%, and the water content is within this range, cool to 40°C, put it into a homogeneous reaction kettle, add egg white to homogenize, the weight of egg white is pure 20% of the weight of soya-bean milk, homogeneous slurry is obtained after homogenization, and the homogeneous slurry is put into a dried tofu mold and extrud...

Embodiment 2

[0032] A preparation method of casual dried tofu, comprising the following steps:

[0033] (1) Pulping: Select high-quality soybeans, wash them and soak them at 16°C for 24 hours to remove impurities. After refining, filter them twice to obtain pure soybean milk, add defoamers and boil them at 100°C; the defoamers are DSA- 5 defoamer; DSA-5 defoamer dosage is 0.1‰.

[0034] (2) Slurry: After the pulp is boiled, add a mixture of gluconolactone and gypsum to make a slurry, wherein the ratio of gluconolactone and gypsum is 1:3, and filter to obtain bean curd after the slurry is finished;

[0035] (3) Mixing: Filter the bean curd until the water content is 30-40%, and the water content is within this range, cool to 45°C, put it into a homogeneous reaction kettle, add egg white to homogenize, the weight of egg white is pure 25% of the weight of soya-bean milk, homogeneous slurry is obtained after homogenization, and the homogeneous slurry is put into a dried bean curd mold and ext...

Embodiment 3

[0039] A preparation method of casual dried tofu, comprising the following steps:

[0040] (1) Pulping: Select high-quality soybeans, wash them and soak them at 20°C for 24 hours to remove impurities. After refining, filter them twice to obtain pure soybean milk, add defoamers and boil them at 100°C; the defoamers are DSA- 5 defoamer; DSA-5 defoamer dosage is 0.08‰.

[0041] (2) Sorting: After the pulp is cooked, add a mixture of gluconolactone and gypsum to make a slurry, wherein the ratio of gluconolactone and gypsum is 1:2.5. After the slurry is finished, filter to obtain bean curd;

[0042] (3) Mixing: Filter the bean curd until the water content is 30-40%, and the water content is within this range, cool to 45°C, put it into a homogeneous reaction kettle, add egg white to homogenize, the weight of egg white is pure 30% of the weight of soya-bean milk, homogeneous slurry is obtained after homogenization, and the homogeneous slurry is put into a dried bean curd mold and ex...

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Abstract

The invention discloses a preparation method of leisure dried bean curd, and belongs to the field of food. The preparation method comprises the following steps: pulping, curdling, mixing, marinating,drying, sterilizing and packaging. Wherein the mixing comprises the following steps: filtering tofu pudding until a water content is 30-40%, cooling to 40-45 DEG C, putting into a homogenizing reaction kettle, adding egg white, homogenizing, putting the homogenized slurry into a dried tofu mold, and carrying out extrusion for forming. The marinating comprises the following steps: steaming the formed dried bean curd in boiling brine for 5-10 minutes, cooling the brine to 40-50 DEG C, and soaking the dried bean curd in the brine environment of 40-50 DEG C for 2-4 hours to obtain the marinated dried bean curd. According to the preparation method, curdling is carried out to prepare tofu pudding, then filtering is carried out, and egg white is added, so that damage of gypsum to nutrients in theegg white is reduced, utilization rate of the egg white is improved, tofu formed is finer, and more crispy and elastic.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing leisure dried tofu. Background technique [0002] Dried tofu, one of the traditional bean products of the Han nationality, is a reprocessed product of tofu. Salty and refreshing, hard and tough, it will not go bad after a long time. It is a delicacy in all major Chinese cuisines. Dried tofu is rich in nutrients, containing a lot of protein, fat, carbohydrates, and also contains calcium, phosphorus, iron and other minerals needed by the human body. Salt, fennel, Chinese prickly ash, aniseed, dried ginger and other seasonings are added to dried tofu during the production process. Dried tofu is rich in protein, and tofu protein is a complete protein. It not only contains 8 kinds of amino acids necessary for the human body, but also its ratio is close to the needs of the human body, and its nutritional value is high. Dried tofu also contains lecithin, which can remove ch...

Claims

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Application Information

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IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 郭志勇
Owner 剑阁县马和尚食品有限公司
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