Making method of sea water bean curd and sea water bean curd

A production method and seawater technology, applied in food preparation, application, food science, etc., can solve the problems of destroying the nutritional content of soybeans, affecting the taste of tofu, and harming human health. It is beneficial to human health, with moderate processing costs and simple formula. Effect

Inactive Publication Date: 2003-09-17
隋忠芳
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AI Technical Summary

Problems solved by technology

In order to improve efficiency and output, manufacturers add various additives, blending agents, whitening agents and other harmful substances in the processing process, which will not only destroy the nutritional content of soybeans and affect the taste of tofu, but also affect human health. caused harm
In addition, the existing tofu production process needs to consume a large amount of fresh water. Many areas have abundant seawater resources, but fresh water resources are very scarce.

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] A preparation method of seawater bean curd comprises the steps of screening raw materials, soaking, refining, pouring, boiling soup, filtering and molding. Specific steps are as follows:

[0016] 1. Raw material screening

[0017] Take the top-grade soybeans, remove impurities, and sift them clean.

[0018] 2. Soak

[0019] Take an appropriate amount of seawater that has been sterilized and put it in a container and heat it to above 50°C. Soak soybeans in warm seawater for more than 8 hours.

[0020] 3. Refining

[0021] Refining the dried soybeans should be mixed with sterilized seawater and fresh water in a certain proportion according to the quantity of soybeans. The weight ratio of soybeans, seawater and fresh water is 1:0.6~0.8:0.4~0.6, so that soybeans Dilute it into a slurry, and evenly reconcile it for later use after refining.

[0022] 4. Grouting

[0023] First, take an appropriate amount of seawater that has been sterilized and put it into a container f...

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PUM

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Abstract

A method for preparing seawater bean curd without use of bittern includes such steps as heating seawater of fresh water in a container, immersing soybean in the warm water for several hours, slightlydrying, grinding while adding seawater and/or fresh water, and boiling the soybean milk while sprinkling the warm seawater on boiling soybean paste for cooling several times. Its advantages are unique taste, no damage to nutrients, and no need of bittern.

Description

technical field [0001] The invention belongs to a method for making tofu and tofu, in particular to a method for making seawater tofu and seawater tofu. Background technique [0002] Tofu is a kind of traditional food in my country, which is deeply loved by people for its rich nutrition, convenient cooking and low price. But, for many years, the basic production method of bean curd has not changed greatly, and most manufacturers still adopt the traditional process to make brine tofu, and the mouthfeel and color are also basically the same as previous products. The main changes are the improvement of production equipment and the improvement of production efficiency. In order to improve efficiency and output, manufacturers add various additives, blending agents, whitening agents and other harmful substances in the processing process, which will not only destroy the nutritional content of soybeans and affect the taste of tofu, but also affect human health. caused harm. In ad...

Claims

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Application Information

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