Preparation method of original-fragrance bean curd by boiled pulp process as well as special coagulator and application of original-fragrance bean curd by boiled pulp process
By using soybean oil, water and magnesium chloride compound coagulant and high-speed shearing reaction with soy milk, combined with continuous solidification and pressing technology, the existing tofu is insufficient fragrance and rough taste, and the original tofu with moderate softness and hardness are prepared.
CN120345679APending Publication Date: 2025-07-22LIAONING SAGAMIYA BEAN IND CO LTD +1
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Patent Information
- Application Number
- CN202510460132.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-04-14
- Publication Date
- 2025-07-22
AI Technical Summary
Technical Problem
Among the existing tofu preparation methods, the bean has a strong aroma but a rough taste, a moderate taste but a insufficient aroma of beans, and a delicate and smooth taste but no beans.
Method used
The compound coagulant is composed of soybean oil, water and magnesium chloride. It is sheared with soy milk through a pipeline high-speed shearing machine, so that the magnesium chloride in the coagulant reacts with protein, and then directly presses it after preparing the bean brain to avoid the brain-breaking step, and combines continuous coagulation and pressing processes.
Benefits of technology
Prepare original fragrant tofu with moderate soft and hardness, delicate and smooth outlet, and rich bean aroma, which is suitable for a variety of cooking methods.
✦ Generated by Eureka AI based on patent content.
Abstract
The invention discloses a preparation method of original-fragrance bean curd by a boiled pulp process, a special coagulator and application thereof, and belongs to the technical field of bean product production. The preparation method of the bean curd with the original fragrance by the cooked soybean milk process sequentially comprises the following steps: screening soybeans, cleaning, soaking, cooking the soybean milk, curdling, solidifying, pressing and sterilizing, and is characterized in that the curdling is implemented by combining a compound coagulator and soybean milk of the cooked soybean milk to generate a gel reaction; the compound coagulator is prepared from the following components in parts by weight: 48-50 parts of soybean oil, 28-30 parts of water, 23-25 parts of magnesium chloride and 0.5 part of beewax. According to the soybean milk cooking process, more nutrients in soybeans can be extracted, so that the soybean flavor is richer; and pressing is directly carried out without breaking the brain, so that the taste is fine and smooth. The original-fragrance bean curd prepared by the boiled soybean milk process method has the strong bean fragrance of northeast hard bean curd, also has the smooth and fine taste of lactone bean curd, and also has the moderate hardness of slushing bean curd.
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