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Bean curd skin containing traditional formula and production process thereof

A production process, the technology of bean curd, applied in the field of bean curd production, can solve the problems of perishable and difficult to keep fresh bean curd

Pending Publication Date: 2021-05-14
谢勇仕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the deficiencies of the prior art, the present invention provides a bean curd containing a traditional formula and its production process, which solves the problem that the bean curd produced by the existing method is not easy to keep fresh and is easy to deteriorate

Method used

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  • Bean curd skin containing traditional formula and production process thereof

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Embodiment

[0030] Such as figure 1 As shown, the embodiment of the present invention provides a kind of bean curd containing traditional formula and its production process, comprising the following steps:

[0031] S1. Put the soybeans into the container, then pour in an appropriate amount of water to soak the soybeans. The ratio of soybeans to water is 1:5. Soak the soybeans in the water for 8 hours. Select high-quality soybeans with full grains, no mold, and no moths. Soybeans, and remove the impurities in them, the weight of soybeans after soaking is twice as much as before, fully absorbing water and swelling;

[0032] S2. Refining the soaked soybeans, adding 4 times more water than the soybeans during refining, the weight of the ground soybean milk is 3.5 times that of the soaked soybeans, and the surface of the finished soybean milk is light white;

[0033] S3. Pour the worn-out soymilk into the reaction kettle for heating. When the temperature of the soymilk reaches 80°C-90°C, the ...

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Abstract

The invention provides bean curd skin containing a traditional formula and a production process thereof, and relates to the technical field of bean curd skin production. The production process comprises the following steps: S1, putting soybeans into a container, and then pouring a proper amount of clear water to soak the soybeans; s2, grinding the soaked soybeans into thick liquid, and adding water which is 4 times more than the soybeans during grinding; s3, pouring the ground soybean milk into a reaction kettle, and performing heating until the soybean milk is boiled; s4, carrying out soybean milk curdling; and S5, pouring soybean milk. Compared with the bean curd skin prepared by a common method, the bean curd skin produced by the process provided by the invention can be preserved for about 5 days more than the bean curd skin prepared by a common method, the bean curd skin is not easy to deteriorate, only gypsum and salt are added in the bean curd skin, other pigments, additives and chemical minerals are not contained in the bean curd skin, the green and non-toxic effects of food are ensured, and the protein content in the prepared beancurd skin reaches 45.9%, and the bean curd skin is high in protein, low in fat and free of cholesterol.

Description

technical field [0001] The invention relates to the technical field of bean curd production, in particular to a bean curd containing a traditional formula and a production process thereof. Background technique [0002] Chinese soybeans have a history of 5,000 years, and it is also the first country to develop and produce soybean products. Soybean products are rich in nutrition, complete in color, fragrance and taste. Calcium, magnesium and other elements are added in the production process, which is suitable for people with calcium deficiency. The protein content is not reduced, and the digestion and absorption rate is also improved. At the same time, various soy products are delicious and can promote appetite. The nutrition of soy products is mainly reflected in its rich protein content. The essential amino acids contained in soy products are similar to animal protein. They also contain calcium, phosphorus, iron and other minerals needed by the human body, as well as vitami...

Claims

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Application Information

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IPC IPC(8): A23L11/45A23L29/00
CPCA23C20/025
Inventor 谢勇仕
Owner 谢勇仕
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