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Secondary forming dried bean curd and production process thereof

A technology of secondary molding and dried tofu, applied in food science and other directions, can solve the problems of lack of chewiness and poor formability, and achieve the effect of fine and elastic taste.

Pending Publication Date: 2022-05-31
ZUMING BEAN PROD
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

It also has the characteristics of poor formability and no chewiness

Method used

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  • Secondary forming dried bean curd and production process thereof

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Embodiment 1

[0028] (1) Soybean pretreatment:

[0029] (2) Grinding: the pretreated soybeans obtained in step (1) are ground at a ratio of 1:4 of beans and water, and the grinding paste is subjected to high-speed centrifugation for 2-3 cycles, and the soybean dregs are thrown out to obtain soybean milk;

[0030] (3) Sizing: in the soybean milk with a temperature of 80°C and a solid content of 10%, add a magnesium chloride solution with a mass concentration of 10% as a coagulant, and the addition amount of the magnesium chloride solution is 3.0%. From granular fluff, to get bean curd;

[0031] (4) one-time molding: the bean curd of the step (3) gained is left to stand for 25 minutes, and then the flowers are broken, and after standing for 2 minutes, part of the yellow slurry is scooped out, and a 60cm*60*cm A plastic plate is used as the bottom plate, and a plastic frame of 50cm*50cm*3.5cm is added as a frame and a wrapping cloth is placed behind it. The tofu after being broken is evenly p...

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Abstract

The invention relates to the field of food, and discloses a secondary forming dried bean curd and a production process thereof, and the water content of the secondary forming dried bean curd is 55-68%; and the protein content is 15-21%. The preparation process comprises the steps of soybean pretreatment, grinding, curdling, primary forming, blank cutting, wrapping, secondary forming and the like, the prepared secondary formed dried bean curd can stand medium-low temperature marinating for a long time, is not easy to break, is particularly suitable for being used as a raw material blank of leisure dried bean curd, and the dried bean curd after high-temperature sterilization does not have residue feeling of traditional dried bean curd, but is tough and elastic in texture and fine and smooth in taste.

Description

technical field [0001] The invention relates to the field of food, in particular to a secondary molding dried bean curd and a production process thereof. Background technique [0002] Soybean products are an indispensable food in the daily diet. They have a long history and carry rich edible value, health value, social economic value and cultural value, and are favored by consumers. Dried tofu is rich in nutrients and has the reputation of "plant meat". It is one of the important components of a balanced diet in daily life. It has the characteristics of high protein content and easy digestion and absorption by the human body. Dried tofu contains essential amino acids similar to animal protein, and also contains calcium, phosphorus, iron and other minerals needed by the human body, and contains vitamin B1, vitamin B2 and cellulose. Dried tofu does not contain cholesterol, so it is recommended that patients with obesity, arteriosclerosis, hyperlipidemia, hypertension, coronar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/45
CPCA23L11/45
Inventor 蔡水埼陈芙蓉俞佳丽鲁焱兴
Owner ZUMING BEAN PROD