Multi-flavour lactone bean curd and its making method

A technology of lactone tofu and tofu, which is applied in the field of lactone tofu and its production, can solve the problems of difficulty getting in the fragrance, the tasteless taste of lactone tofu products, etc., and achieve convenience in eating, shortening of cooking time, and production method simple effect

Inactive Publication Date: 2003-04-30
周泽清
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, lactone tofu products are bland and tasteless
Because it is solidified, it is difficult for the fragrance to enter during cooking, so the taste is not very good when eaten

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] In this embodiment, palatable condiments are added to the soymilk raw material used to prepare lactone tofu. In this way, multi-flavor lactone tofu can be made. The condiments added include appropriate amount of salt, white sugar and monosodium glutamate. You can also add spicy ingredients, onion juice, rib powder, etc. according to different taste requirements.

[0019] In specific production, the seasoning added to 1 kg of soybean milk raw materials may include 5-6 grams of salt, 2-4 grams of white sugar and about 0.6 grams of monosodium glutamate.

[0020] The present embodiment also provides a specific production method, and its preparation process is:

[0021] 1. Material selection and soaking: Select soybeans with high protein content, low oil content, large grains and thin skin, no moths, no moldy deterioration, and soak in water after removing impurities and washing.

[0022] 2. Refining: After the soaked soybeans are drained, add water to refine the pulp. W...

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PUM

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Abstract

A multi-taste lactonic bean curd is disclosed, whose preparing process features that the flavouring prepared from edible salt, granular white sugar and gourmet powder is mixed with the soybean milk before it is boiled. It features its improved taste.

Description

Technical field: [0001] The present invention relates to non-staple food. More specifically, it is a kind of lactone tofu made from soybean and its preparation method. Background technique: [0002] In recent years, lactone tofu products have developed rapidly in my country. It is very popular among people for its delicate products, neither bitter nor astringent, nutritious and hygienic, and easy to store and carry. However, lactone tofu products are bland and tasteless. Because it is a solidified body, it is difficult for the fragrance to enter during cooking, so the taste is not very good when eaten. Invention content: [0003] The technical problem to be solved by the present invention is to provide a multi-flavor lactone tofu and a production method thereof, so as to meet people's needs and enrich the mouthfeel of the lactone tofu. [0004] The technical scheme that the present invention solves technical problem adopts is: [0005] The multi-flavor lactone bean cur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00
Inventor 周泽清
Owner 周泽清
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