Processing method of hard bean curd

A processing method and technology of old tofu, applied in cheese substitutes, dairy products, food science and other directions, can solve the problems of waste of raw materials, low production efficiency, unstable yield, etc., to avoid waste of raw materials, high production efficiency, and production rate stabilization effect

Pending Publication Date: 2021-03-09
福州颐玖叁叁豆制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The old tofu on the market is generally processed by traditional methods. It is made through pulping, swelling, spreading, pouring, sorting, and pressing. While the production efficiency is low, due to the limitation of traditional techniques, the yield of different producers is unstable. Easy to waste raw materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A kind of old bean curd processing method, adopting steps are as follows:

[0046] Step 1, storage of raw materials and auxiliary materials: reserve soybean raw materials and magnesium chloride auxiliary materials that are subject to production license management;

[0047] Step 2, soaking beans: transport the soybean raw materials to the bean soaking machine through the vacuum conveying system, rinse with room temperature water for 3 times and then soak for 8h-14h, including 8h-10h in summer, 12h-14h in winter, spring and autumn Soak for 10h ~ 12h;

[0048] Step 3, refining: take the soaked soybean raw material and drain it, then transfer it to the refining equipment by the scraper conveyor and grind it into soybean paste;

[0049] Step 4, separation: take bean paste and carry out centrifugal filtration through centrifugal equipment to obtain semi-finished products;

[0050] Step 5, boiling: the semi-finished product is transported to the cooking tank through pipeline...

Embodiment 2

[0056] A kind of old bean curd processing method, adopting steps are as follows:

[0057] Step 1, storage of raw materials and auxiliary materials: reserve soybean raw materials and magnesium chloride auxiliary materials that are subject to production license management;

[0058] Step 2, soaking beans: transport the soybean raw materials to the bean soaking machine through the vacuum conveying system, rinse with room temperature water for 3 times and then soak for 8h-14h, including 8h-10h in summer, 12h-14h in winter, spring and autumn Soak for 10h ~ 12h;

[0059] Step 3, refining: take the soaked soybean raw material and drain it, then transfer it to the refining equipment by the scraper conveyor and grind it into soybean paste;

[0060] Step 4, separation: the bean paste is processed through three centrifugal filtration, the specific steps are as follows:

[0061] In the first step, after the bean paste is centrifuged by a centrifugal device, it is passed through a 120-mes...

Embodiment 3

[0070] A kind of old bean curd processing method, adopting steps are as follows:

[0071] Step 1, storage of raw materials and auxiliary materials: reserve soybean raw materials and magnesium chloride auxiliary materials that are subject to production license management;

[0072] Step 2, soaking beans: transport the soybean raw materials to the bean soaking machine through the vacuum conveying system, rinse with room temperature water for 3 times and then soak for 8h-14h, including 8h-10h in summer, 12h-14h in winter, spring and autumn Soak for 10h ~ 12h;

[0073] Step 3, refining: take the soaked soybean raw material and drain it, then transfer it to the refining equipment by the scraper conveyor and grind it into soybean paste;

[0074] Step 4, separation: take bean paste and carry out centrifugal filtration through centrifugal equipment to obtain semi-finished products;

[0075] Step 5, boiling: the semi-finished product is transported to the cooking tank through pipeline...

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PUM

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Abstract

The invention discloses a processing method of hard bean curd. The processing method comprises the following steps: 1, raw materials and auxiliary materials are prepared, specifically, soybean raw materials and magnesium chloride auxiliary materials for implementing production license management are prepared; 2, soybeans are soaked, specifically, soybean raw materials are taken and cleaned with normal-temperature water, and then the cleaned soybean raw materials are soaked for 8 h-14 h; 3, grinding is conducted, specifically, the soaked soybean raw materials are drained, transferred to grinding equipment and ground to obtain soybean paste; 4, separation is conducted, specifically, the soybean paste is taken and subjected to centrifugal filtration through centrifugal equipment to obtain a semi-finished product; 5, boiling is conducted, specifically, the semi-finished product is taken and boiled for 5 min-6 min in a 104 DEG C-108 DEG C temperature environment to obtain soybean milk; 6, burdening is conducted, specifically, magnesium chloride auxiliary materials accounting for 0.29-0.31 wt% of the soybean raw materials are weighed for later use; and 7, marinating is conducted, specifically, the soybean milk is transferred into marinating equipment, the weighed magnesium chloride auxiliary materials are dissolved into water according to a mass ratio of 1:5, the obtained solution isadded into the soybean milk, and marinating is conducted for 18 min-22 min so as to obtain the hard bean curd. The production efficiency is high, the yield is stable, and raw material waste can be effectively avoided.

Description

technical field [0001] The invention relates to the technical field of tofu processing, in particular to a method for processing aged tofu. Background technique [0002] Old tofu, also known as northern tofu, originated from a traditional snack in Shandong Province. The product is similar to tofu nao, but it is more complicated to make and has stronger craftsmanship. It is made with brine as a coagulant, and the taste is older than tofu nao. Old tofu is a high-protein, low-fat green food. Its raw material, soybean, is rich in protein and contains a variety of amino acids necessary for the human body, which can improve the body's immunity; prevent hardening of the arteries, because the lecithin in soybeans can remove the lecithin attached to Cholesterol on blood vessel walls prevents cardiovascular disease and protects the heart. The lecithin in beans also has the effect of preventing excessive fat storage in the liver, thereby effectively preventing and treating fatty liver...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/45
CPCA23C20/025
Inventor 宋年海李安亮刘森
Owner 福州颐玖叁叁豆制品有限公司
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