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Cactus curd and preparation method thereof

A processing method and technology of cactus, which is applied in the fields of medical formula, food science, food preparation, etc., can solve the problems of affecting food flavor and adverse effects on the health of eaters, and achieve the effect of simple and easy processing, easy promotion, and pure taste

Inactive Publication Date: 2005-01-26
蒲剑波
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The coagulant used in the traditional method is brine salt, gypsum, etc., which not only affects its edible flavor, but also has an adverse effect on the health of the eater.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The processing of prickly pear tofu comprises the following process steps:

[0018] A, preparation of cactus juice: select fresh cactus, wash, crush, add water, the weight ratio of adding water is 0.3~0.6 times of the weight of fresh cactus, put it into pulp-slag separator, extract juice, filter, and obtain cactus juice;

[0019] B, preparation of soymilk: Grinding soymilk by conventional method, filtering soymilk, removing slag, boiling;

[0020] C. When the temperature of the soybean milk drops to about 70°C to 90°C, slowly inject the cactus juice into the soybean milk, the dosage of the cactus juice is in a weight ratio of: 1 part of dry soybean: 1.5 to 2.5 parts of fresh cactus juice, Stir well and evenly. After the soybean protein gel is formed, pour it into the mold, pressurize and filter water to form.

Embodiment 2

[0022] The processing steps are the same as in Example 1, and the cactus juice is cactus juice heated to 50°C to 90°C.

Embodiment 3

[0024] The processing steps are the same as in Example 1, and the cactus juice is edible cactus.

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PUM

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Abstract

The invention discloses a Cactus curd and preparation method thereof which consists of, watering the fresh cactus, extracting and filtering, milling soybean milk, filtering, deslagging, boiling, injecting cactus extract into 70-90 deg. C soybean milk, stirring homogeneously, forming albumen glue, water straining the injection molding, and extrusion forming.

Description

Technical field [0001] The invention relates to a tofu product and a processing method thereof. Background technique [0002] Tofu is a traditional popular food in my country and has high nutritional value. It uses soybeans as raw materials. After refining, filtering, and aging, the soybean protein is heated to above the denaturation temperature, and finally a coagulant is added. Under the action, the exposed active groups interact to form a three-dimensional network structure of bean curd, which is squeezed and filtered to make tofu. The coagulant used in the traditional method is halogen salt, gypsum, etc., which not only affects its edible flavor, but also has an adverse effect on the health of the eater. Contents of the invention [0003] The object of the present invention is to provide a technical scheme of cactus tofu and its processing method. It adopts a coagulant harmless to human body and increases the nutritional content of tofu. The production method is simple...

Claims

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Application Information

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IPC IPC(8): A23L11/00
Inventor 蒲剑波
Owner 蒲剑波
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