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Production of bean curd with sea water

A kind of craft and seawater technology, applied in the field of food products, can solve the problems of brine or gypsum poisoning, and achieve the effect of increasing variety characteristics, fresh taste and delicate texture

Inactive Publication Date: 2006-05-31
袁洪宪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of tofu has a bitter taste, and the brine or gypsum used is poisonous

Method used

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Examples

Experimental program
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Embodiment Construction

[0006] According to the manufacturing process of the present invention, first 7kg of raw soybeans are washed, soaked in water, then the softened soybeans are ground by adding 30kg of water in a grinder, the obtained soybean milk juice is poured into a pot and boiled, and the soybean milk juice is cooled down After reaching 75-85°C, 8kg of purified and sterilized seawater was added dropwise under stirring to make the soymilk juice into granules. After staying for 40 minutes to produce agglomerates, it was poured into a model with a padding cloth, and then wrapped with the cloth and added with Press cooling to form. Said seawater purification adopts common purification devices, and ultraviolet rays are used for disinfection. The soymilk juice can also be added with fresh tea juice, carrot juice or barley tea juice, and the ratio of its weight to the weight of soybean is 0.03-0.1:1.

[0007] In the present invention, the weight ratio of the soybean to the added seawater is 1:0.7...

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PUM

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Abstract

A technology for preparing the seawater bean curd includes such steps as washing soybeans, immersing them in water, grinding to obtain milk, boiling, cooling, adding the disinfected clean seawater while stirring to become particles, loading in mould, wrapping by cloth, and pressing for shaping. Its advantages are delicious taste, no poison, and high quality.

Description

technical field [0001] The invention relates to an edible product, in particular to a process for making seawater tofu. Background technique [0002] At present, when making tofu, the raw soybeans are generally washed and then soaked in water, and then the softened soybeans are ground with water in a grinder, and the obtained soymilk juice is poured into a pot to boil, and after the soymilk juice is cooled down, Brine or gypsum is added under stirring to make the soymilk juice into granules and then poured into a model with a padding cloth, and then wrapped with the cloth, pressurized and cooled to form, that is, the existing ordinary tofu is obtained. This tofu tastes bitter, and the brine or gypsum used is poisonous. SUMMARY OF THE INVENTION [0003] The object of the present invention is to provide a process for making sea water tofu, which can overcome the above-mentioned shortcomings of the prior art. [0004] A process for making seawater tofu includes washing raw ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00C02F1/68
Inventor 袁洪宪
Owner 袁洪宪