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Tea-flavored dried beancurd sticks and production method thereof

A production method and yuba technology, applied in the field of tea-flavored yuba and its production, can solve the problems of quality control, backward detection methods, single nutrient components, high fuel consumption and the like

Pending Publication Date: 2021-05-18
福建省宁化县锦豪食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the production technology of bean curd sticks in my country is uneven, and there are generally problems such as backward technology and equipment, low first-class product rate, low production rate, and high fuel consumption. Backward, leading to the inability to accurately reflect defective products in a timely manner, which damages the interests of consumers
Ordinary yuba is a traditional bean product. In the modern abundant nutritional food, yuba is used as a food, and its internal nutritional components are very single, which cannot meet the modern human pursuit of rich nutrition. Many people like the taste of yuba products very much, but for a long time Eating can easily affect the health of the crowd, so we are in urgent need of a nutritious dried bean curd

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The present embodiment provides a kind of tea-flavored yuba, comprising the steps of:

[0024] (1) Choose soybeans with full grains, the water content of soybeans is ≤50%, soak the soybeans in water at 20°C for 4 hours, drain the water, then let them stand for 20 minutes, then soak them in ice water for 20 minutes, and cycle twice. Soak until bulging and hard but not soft;

[0025] (2) Prepare compound tea bags, mainly made of the following raw materials in mass percentage: 10 parts of green tea powder, 10 parts of buckwheat tea, 2 parts of honey, 2 parts of Fenghuacao, 0.05 part of active dry yeast;

[0026] (3) Grinding the treated soybeans in step (1) to 180 mesh in a ball mill to obtain soybean powder;

[0027] (4) adding the compound tea bag of step (2) and the soybean powder in step (3) into the stirring tank to obtain mixed soybean powder;

[0028] (5) Mix the mixed soybean flour obtained in step (4) with water, then boil it with steam to obtain a boiling slurr...

Embodiment 2

[0031] (1) Select soybeans with full grains, the water content of soybeans is ≤50%, soak the soybeans in water at 25°C for 5 hours, drain the water, then let it stand for 40 minutes, then soak it in ice water for 25 minutes, and cycle twice. Soak until bulging and hard but not soft;

[0032] (2) Prepare compound tea bags, which are mainly made of the following raw materials in mass percentage: 10 parts of green tea powder, 10 parts of buckwheat tea, 3 parts of honey, 3 parts of Fenghuacao, and 0.08 part of active dry yeast;

[0033] (3) Grinding the treated soybeans in step (1) to 190 mesh in a ball mill to obtain soybean powder;

[0034] (4) adding the compound tea bag of step (2) and the soybean powder in step (3) into the stirring tank to obtain mixed soybean powder;

[0035] (5) Mix the mixed soybean flour obtained in step (4) with water, then boil it with steam to obtain a boiling slurry, and after 5 minutes, the tea-flavored soybean milk smell is characteristic of cooki...

Embodiment 3

[0038] (1) Choose soybeans with full grains, the water content of soybeans is ≤50%, soak the soybeans in water at 30°C for 6 hours, drain the water, then let them stand for 60 minutes, then soak them in ice water for 30 minutes, and cycle 3 times. Soak until bulging and hard but not soft;

[0039] (2) Prepare compound tea bags, which are mainly made of the following raw materials in mass percentage: 10 parts of green tea powder, 10 parts of buckwheat tea, 4 parts of honey, 5 parts of Fenghuacao, and 0.1 part of active dry yeast;

[0040] (3) Grinding the treated soybeans in step (1) to 200 mesh in a ball mill to obtain soybean powder;

[0041] (4) adding the compound tea bag of step (2) and the soybean powder in step (3) into the stirring tank to obtain mixed soybean powder;

[0042] (5) Mix the mixed soybean flour obtained in step (4) with water, then boil it with steam to obtain a boiling slurry, and after 10 minutes, the tea-flavored soybean milk smell is characteristic of...

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PUM

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Abstract

The invention discloses tea-flavored dried beancurd sticks and a production method thereof. The production method comprises the following steps of: treating soybeans, preparing a compound tea bag, ball-milling the soybeans, stirring the compound tea bag and soybean meal, adding water, cooking mixed soybean meal and forming the dried beancurd sticks. According to the tea-flavored dried beancurd sticks disclosed by the invention, green tea powder, buckwheat tea, honey, rubiaceae borreria stricta and the dried beancurd sticks are combined, so that nutritional ingredients of the dried beancurd sticks are increased, the dried beancurd sticks have faint scent of green tea, and the taste is improved. In addition, the method is convenient to operate, simple and feasible and convenient to popularize.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a tea-flavored bean curd stick and a production method thereof. Background technique [0002] Yuba, also known as bean curd skin, is a very popular Hakka traditional food and a common food ingredient in Chinese areas. It has a strong bean flavor and a unique taste that other soy products do not have. Bean curd sticks are yellowish-white in color, shiny and translucent, rich in protein and various nutrients, and soaked in clear water (cool in summer and warm in winter) for 3 to 5 hours to open. Meat, vegetarian, grilled, fried, cold salad, soup, etc., the food is fragrant and refreshing, and the meat and vegetarian dishes have a unique flavor. At present, the production technology of bean curd sticks in my country is uneven, and there are generally problems such as backward technology and equipment, low first-class product rate, low production rate, and high fuel consumption. The b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/45
CPCA23C20/025
Inventor 孙明连
Owner 福建省宁化县锦豪食品有限公司