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Dried tofu and preparation method thereof

A technology of dried tofu and soy milk, which is applied in the field of dried tofu and its preparation, can solve the problems of unsatisfactory market demand and single taste of dried tofu, and achieve the effect of rich taste, stable and consistent quality, and freshness

Pending Publication Date: 2021-03-12
陈瑜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the existing dried tofu has a single chewing mouthfeel and cannot meet the needs of the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0026] The embodiment of the present invention provides a kind of preparation method of dried tofu, comprises the following steps:

[0027] Soak soybeans for 8-15h;

[0028] Grinding and filtering to obtain soybean milk;

[0029] Soymilk is boiled and cooled;

[0030] Add salt bittern to the cooled soybean milk to make bean curd;

[0031] Chop the condiments into granules;

[0032] The condiment is mixed with the bean curd, put into a mold and extruded to obtain the dried bean curd.

[0033] The application firstly provides a preparation method of dried tofu. The soybeans are made into tofu nao, then the seasoning is chopped and mixed with the tofu nao, and the dried tofu is obtained after extrusion molding. The taste is rich and fresh when chewed, which is beneficial to Consumers accept. Moreover, the preparation method of the dried tofu provided by the present application is simple to operate, and the condiments can be evenly dispersed in the dried tofu, so that the qua...

Embodiment 1

[0053] A preparation method of dried tofu, comprising the following steps:

[0054] Add 3 times the weight of water to soybeans and soak for 9 hours;

[0055] Grinding and filtering to obtain soybean milk;

[0056] Heat the soymilk to boil, keep boiling for 15 minutes, separate the foam on the surface of the soymilk, and cool to 85°C;

[0057] Add salt bittern to the cooled soybean milk to make bean curd;

[0058] The lotus root with seasoning is chopped into granules, and the diameter of the granules is 2mm;

[0059] The condiment and tofu nao are mixed evenly, put into a mold and extruded to obtain dried tofu; wherein, the amount of the condiment is 40% of the weight of the dried tofu.

Embodiment 2

[0061] A preparation method of dried tofu, comprising the following steps:

[0062] Add 4 times the weight of water to soybeans and soak for 12 hours;

[0063] Grinding and filtering to obtain soybean milk;

[0064] Heat the soymilk to boil, keep boiling for 8 minutes, separate the foam on the surface of the soymilk, and cool to 80°C;

[0065] Add salt bittern to the cooled soybean milk to make bean curd;

[0066] Chop the condiment Arrow mushrooms and peanuts into granules, the diameter of which is 1mm;

[0067] The condiment and tofu nao are mixed evenly, put into a mold and extruded to obtain dried tofu; wherein, the amount of the condiment is 25% of the weight of the dried tofu.

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PUM

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Abstract

The invention discloses a preparation method of dried tofu. The preparation method comprises the following steps: soaking soybeans for 8-15 hours; performing grinding and filtering to obtain soybean milk; heating, boiling and cooling the soybean milk; adding bittern into the cooled soybean milk to prepare uncongealed bean curd; chopping seasonings into particles; and uniformly mixing the seasonings with the uncongealed beancurd, and performing extrusion molding in a mold so as to obtain the dried tofu. The invention also provides the dried tofu prepared by the preparation method. The dried tofu provided by the invention is rich in taste during chewing, provides freshness and is beneficial to being accepted by consumers. The preparation method of the dried tofu is simple to operate, the seasonings can be uniformly dispersed in the dried tofu, and the quality of different batches of dried tofu is kept stable and consistent.

Description

technical field [0001] The application relates to the field of food technology, in particular to a dried tofu and a preparation method thereof. Background technique [0002] Soy products are processed foods made from soybeans, adzuki beans, green beans, peas, broad beans and other beans as the main raw materials. Most soy products are tofu and its re-products made from coagulated soybean milk. [0003] Soy products are rich in protein, and the essential amino acids contained in them are similar to animal protein. They also contain minerals needed by the human body such as calcium, phosphorus, and iron, and cellulose such as vitamin B1 and B2. Soy products do not contain cholesterol and can be used as one of the sources of protein, which is an important part of a balanced diet. [0004] But the existing dried tofu has a single chewing mouthfeel and cannot satisfy the demand of the market. Contents of the invention [0005] In order to solve the above technical problems, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/45
CPCA23C20/025
Inventor 陈瑜
Owner 陈瑜