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Preparation method for fermented dry bean dreg slices

A production method and slag tablet technology are applied in food ingredients as taste improver, food science, vitamin-containing food ingredients, etc., which can solve the problems of short storage time, long production cycle and high production cost, and increase vitamin and protein components. , The production process is hygienic, and the production cycle is short.

Pending Publication Date: 2021-01-05
湖南桃林佬食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It has protein, fat, calcium, phosphorus, iron and other nutrients. China is the birthplace of tofu production and has a long history of tofu production. The production and sales of tofu are relatively large, and the corresponding bean dregs are also produced. It mainly contains nutrients such as protein, fat, sugar, crude fiber, flavonoids and some minerals such as calcium, magnesium, potassium, sodium, manganese, zinc, and iron. Its taste is poor, and it is difficult to form, it is inconvenient to cook, and the storage time is short, so it is rejected by people.
[0003] At present, there are still some deficiencies in the existing fermented dried bean dregs, for example; The bean dregs slices do not contain vitamins and protein components, and taste softer, which reduces the taste of the bean dregs slices and weakens the appetite of the eater

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033]The method for preparing fermented dried okara flakes includes the following raw materials: 80 parts by mass of okara; 15 parts by mass of baking soda; 3 parts by mass of pentose; and 2 parts by mass of edible flavor.

[0034]The production steps are as follows:

[0035]a. Weigh the above raw materials in parts by weight;

[0036]b. After step a is completed, put the bean dregs in a pot and roast until 80% cooked, then place the fried bean dregs in a cool place to cool, and then put the sesame seeds in the pot and stir-fry until the sesame seeds Stir-fry until it is slightly battered and pick it up from the pot;

[0037]c. After step b is completed, put the cooled bean dregs and sesame seeds into the mixer, add an appropriate amount of deionized water, and then add the weighed egg white, food flavor, baking soda, and multivitamins to the mixer Mix with pentose, the rotation speed is 800-1000r / min, the temperature is 20-30℃, and the mixing time is 10-20min to obtain the mixture;

[0038]d. Af...

Embodiment 2

[0041]The preparation method of the fermented dried okara flakes includes the following raw materials: 70 parts by mass of okara; 10 parts by mass of baking soda; 5 parts by mass of sesame; 3 parts by mass of pentose; 10 parts by mass of egg white; edible The flavor is 1 part by mass; the multivitamin is 1 part by mass.

[0042]The production steps are as follows:

[0043]a. Weigh the above raw materials in parts by weight;

[0044]b. After step a is completed, put the bean dregs in a pot and roast until 80% cooked, then place the fried bean dregs in a cool place to cool, and then put the sesame seeds in the pot and stir-fry until the sesame seeds Stir-fry until it is slightly battered and pick it up from the pot;

[0045]c. After step b is completed, put the cooled bean dregs and sesame seeds into the mixer, add an appropriate amount of deionized water, and then add the weighed egg white, food flavor, baking soda, and multivitamins to the mixer Mix with pentose, the rotation speed is 800-1000r...

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PUM

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Abstract

The invention discloses a preparation method for fermented dry bean dreg slices. The fermented dry bean dreg slices comprise the following raw materials in parts by weight: 50-80 parts of bean dregs;5-15 parts of baking soda; 3-9 parts of sesame seeds; 3-8 parts of pentosan; 10-15 parts of egg whites; 1-3 parts of edible essence; and 0.5-1 part of compound vitamins. The bean dreg slices preparedby the preparation method have the advantages that the preparation cycle is short, the nutrient content is high, the preparation process is sanitary, the labor intensity of a preparation worker is low, the preparation cost is low and the like; by adding the egg whites and the compound vitamins into bean dregs, vitamin and protein ingredients of the bean dreg slices are effectively increased, the bean dreg slices are crispy to eat, the taste of the bean dreg slices is improved, and the appetite of an eater is enhanced.

Description

Technical field[0001]The invention relates to the technical field of food production, in particular to a method for preparing fermented dried okara flakes.Background technique[0002]Okara is a by-product in the production of soy milk or tofu. With protein, fat, calcium, phosphorus, iron and other nutrients, China is the birthplace of tofu production. It has a long history of tofu production. The production and sales volume of tofu is relatively large, and the corresponding output of tofu is also very large. It mainly contains protein, fat, carbohydrates, crude fiber, flavonoids and some minerals such as calcium, magnesium, potassium, sodium, manganese, zinc, iron and other nutrients. It has the functions of preventing and treating constipation, lowering lipids, lowering blood sugar, and losing weight. Its taste is poor, it is difficult to form, it is inconvenient to cook, and its storage time is short, which is rejected by people.[0003]At present, the existing fermented dried okara f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L15/00A23L29/00
CPCA23L11/07A23L15/20A23L15/25A23L29/035A23L29/045A23V2002/00A23V2200/14A23V2250/1614A23V2250/704A23V2250/708A23V2250/71A23V2250/712
Inventor 李天时
Owner 湖南桃林佬食品股份有限公司
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