Weight-losing health-preserving bean curd and preparation technology thereof

A production process, tofu technology, applied in food ingredients as antimicrobial preservation, food science, food preservation, etc., can solve the problems of single nutrition, poor water retention, etc., achieve high serum concentration, stable taste and quality, and save energy cost effect

Pending Publication Date: 2021-12-31
达州合得拢食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides weight-loss and health-preserving tofu and its production process. The prepared tofu has the advantages of improved taste and various health effects, and also solves the problems of weak water retention and single nutrition after the tofu production process

Method used

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  • Weight-losing health-preserving bean curd and preparation technology thereof
  • Weight-losing health-preserving bean curd and preparation technology thereof

Examples

Experimental program
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Effect test

Embodiment example 1

[0028]Implementation case 1: Tofu for weight loss and health preservation and its production process, including the following raw materials in proportion by weight: 50 parts of soybeans, 10 parts of raw red gypsum, 80 parts of water, 40 parts of Suaeda salsa vegetable juice, 5 parts of garlic juice, oil and vinegar 1 part of juice, 5 parts of iso-VC sodium, 1 part of gluconolactone, 1 part of defoamer, 30 parts of light salt water, including the following steps: S1. Soaking: Select fresh soybeans with plump and neat fruit grains, remove impurities and spoilage For soybeans, soak the screened soybeans in warm water, and master the soaking time according to the indoor temperature. When the indoor temperature is between 30°C and 40°C, the soaking time is 2 to 3 hours. When the indoor temperature is between 0°C and - The soaking time is 4 to 5 hours when the temperature is below 10°C. Before stir-frying the soybeans in S1, the soybeans need to be washed with warm water once, rinsed...

Embodiment example 2

[0029] Implementation case 2: Tofu for weight loss and health preservation and its production process, including the following raw materials in proportions by weight: 60 parts of soybeans, 20 parts of raw red gypsum, 90 parts of water, 50 parts of Suaeda salsa vegetable juice, 3.5 parts of garlic juice, oil and vinegar 1.5 parts of juice, 4 parts of iso-VC sodium, 0.2 parts of gluconolactone, 1.5 parts of defoaming agent, 40 parts of light salt water, including the following steps: S1, soaking: select fresh soybeans with plump and neat fruit grains, remove impurities and spoilage For soybeans, soak the screened soybeans in warm water, and master the soaking time according to the indoor temperature. When the indoor temperature is between 30°C and 40°C, the soaking time is 2 to 3 hours. When the indoor temperature is between 0°C and - The soaking time is 4 to 5 hours when the temperature is below 10°C. Before stir-frying the soybeans in S1, the soybeans need to be washed with war...

Embodiment example 3

[0030] Example 3: Slimming and health-preserving tofu and its production process, including the following raw materials in proportions by weight: 70 parts of soybeans, 30 parts of raw red gypsum, 100 parts of water, 60 parts of Suaeda salsa vegetable juice, 4 parts of garlic juice, oil and vinegar 2 parts of juice, 6 parts of iso-VC sodium, 0.3 part of gluconolactone, 2 parts of defoamer, 50 parts of light salt water, including the following steps: S1. Soaking: Select fresh soybeans with full and neat fruit grains, remove impurities and spoilage For soybeans, soak the screened soybeans in warm water, and master the soaking time according to the indoor temperature. When the indoor temperature is between 30°C and 40°C, the soaking time is 2 to 3 hours. When the indoor temperature is between 0°C and - The soaking time is 4 to 5 hours when the temperature is below 10°C. Before stir-frying the soybeans in S1, the soybeans need to be washed with warm water once, rinsed with cool wate...

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Abstract

The invention discloses weight-losing health-preserving bean curd and a preparation technology thereof, and relates to the technical field of bean curd. The weight-losing health-preserving bean curd comprises the following raw materials in parts by weight: 50-70 parts of soybeans, 10-30 parts of raw red gypsum, 80-100 parts of water, 40-60 parts of suaeda glauca juice, 5-10 parts of garlic juice, 1-2 parts of oil vinegar juice, 5-15 parts of sodium D-isoascorbate, 1-3 parts of glucolactone, 1-2 parts of a defoaming agent and 30-50 parts of light salt brine. The preparation technology can easily control tenderness of the weight-losing and health-preserving bean curd through the gypsum slurry and the glucolactone, effectively improves putrefaction resistance, a preservation function and a water-retaining property of the bean curd, and enables the texture of the bean curd to be finer and smoother, and the taste and the quality of the bean curd to be more stable. Suaeda glauca is added in the bean curd and the bean curd helps eaters to delay cardiovascular aging diseases and prevent blood pressure rise, has great benefits for maintaining cardiovascular health, and accelerates permeability of blood vessels.

Description

technical field [0001] The invention relates to the technical field of tofu, in particular to tofu for weight loss and health preservation and a production process thereof. Background technique [0002] Tofu is a very low-calorie and nutritious food. The main component of tofu is protein, which has a good nutritional effect on the human body. Nowadays, consumers are more popular to cook tofu with other ingredients as a weight-loss meal, which can help consumption It can prevent the occurrence of constipation and promote intestinal peristalsis. [0003] The aging and tenderness of some existing tofu is difficult to control during the production process. The water retention of tofu is not strong, and the taste of tofu is relatively rough, which cannot meet the needs of consumers. Consumers can help lose weight by eating boiled tofu after buying tofu. Additional nutrition cannot be obtained through tofu. Contents of the invention [0004] (1) Solved technical problems [0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/45A23L29/00A23L3/3544A23L3/358A23L33/10A23P30/00A23L3/16A23L5/20A23L5/41A23L11/30
CPCA23L11/45A23L29/015A23L29/035A23L3/3544A23L3/358A23L33/10A23P30/00A23L3/16A23L5/21A23L5/41A23L11/30A23V2002/00A23V2200/10A23V2200/326A23V2200/30A23V2200/32A23V2300/24A23V2200/048A23V2250/1578Y02A40/90
Inventor 王思涵
Owner 达州合得拢食品有限公司
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