Selenium-rich puffed food made of bean curd

A tofu fruit and selenium-enriched technology, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of unpreservable, brittle, non-containing products, etc.

Inactive Publication Date: 2002-02-27
郭水彐
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Common soybean products currently on the market include: tofu, dried tofu, puffed tofu, vegetarian chicken, tofu skin, yuba and fermented bean curd, etc. Except for yuba and fermented bean curd that can be kept for a long time, the rest of the products cannot be stored at room temperature for 24 hours, and fermented bean curd is a kind of pickled vegetable product, and bean curd sticks need to be soaked for a long time before eating, and the product is relatively brittle and fragile during transportation
In addition, although the above-mentioned foods are rich in nutrition, they do not contain trace elements necessary for the human body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0004] The process of making dried tofu embryos in the present invention is basically the same as the existing dry tofu manufacturing process, except that the thickness of the dried tofu embryos should be about 1 centimeter, and the tofu embryos are cut into strips with a width of 1 centimeter and a length of 8 to 10 centimeters. Put it into salad oil and fry for about 3 minutes. At this time, the oil temperature should be 60°C to 80°C. After frying, put it into high-temperature oil above 150°C for frying for about 5 minutes, drain and cool, and measure and pack.

[0005] In the present invention, 1% to 3% of selenium-enriched protein powder can be added after pulp separation, which effectively improves the nutritional value of the present invention. The frying time shown in the above examples can be adjusted as required, and the input amount of selenium-enriched protein powder can also be adjusted as required. Not limited by the above-mentioned embodiments. Oil for frying am...

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PUM

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Abstract

The present invention relates to a kind of selenium-enriched fried beancurd puff which features long storage time, convenient transportation, good taste and rich nutrients. It uses soybean as raw material, and adopts the following steps: selecting raw material, soaking, grinding to make milk, setting, pressing and dewatering to obtain dried beancurd strip whose thickness is 0.6-1.5cm and width is0.8-1.5cm, cooling at normal temp., deep-frying at twice, first deep-frying temp. is 60-80 deg.c for 3-5 min., the secondary deep-frying for 4-6 min. at above 150 deg.C to obtain the invented fried beancurd puff. It is simple in production process, and easy to implement.

Description

Technical field: [0001] The invention relates to the technical field of food, in particular it is a selenium-enriched tofu fruit. Background technique: [0002] Soybean products are popular with people because of their rich nutrition and convenient eating. The food made from soybeans in the market not only has many varieties and patterns, but also has good taste and low price. Common soybean products currently on the market include: tofu, dried tofu, puffed tofu, vegetarian chicken, tofu skin, yuba and fermented bean curd, etc. Except for yuba and fermented bean curd that can be kept for a long time, the rest of the products cannot be stored at room temperature for 24 hours, and fermented bean curd is a kind of pickled vegetable product. Bean curd sticks need to be soaked for a long time before eating, and the product is relatively brittle and fragile during transportation. Although the above-mentioned foods are rich in nutrition, they do not contain trace elements necessar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00
Inventor 郭水彐郭颜萍
Owner 郭水彐
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