Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Bone mesh bean curd and its producing method

A bone paste and tofu technology, which is applied in the food field, can solve the problems of changing the taste of tofu and not being able to fully utilize the nutrients of bones and their appendages, and achieve the effect of excellent taste and improved nutrient absorption rate

Inactive Publication Date: 2006-08-23
蒋雨婷
View PDF0 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Thereby the existing juice boiled with bones and their appendages is used to make tofu, but this does not change the mouthfeel of tofu much, and the nutritional labeling of bones and their appendages cannot be fully utilized.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] (1) Soak the beans first, grind after soaking, and grind repeatedly, without filtering out the bean dregs, to make soy milk;

[0016] (2) Crush the edible animal bones and their appendages into bone paste with a particle size of 1.5-3 mm, then mix the bone paste with liquid edible oil, put the bone paste into boiling soybean milk and gently stir until it becomes dispersed appropriate;

[0017] (3) When the soy milk is boiled to 65-75°C, put in an edible defoamer to eliminate the foam generated during the heating process, and continue to boil until it is close to boiling, then put the bone paste into the soy milk. The ratio of the bone paste to the bone paste is 5 to 1. While adding the bone paste, gently stir the soy milk, so that the bone paste is dispersed and mixed with the soy milk. After the soy milk and the bone paste are boiled, keep it for 3 to 6 minutes. Immediately transfer the bone paste soybean milk into the container, cover it and keep it warm for about 8 ...

Embodiment 2

[0020] (1) Soak the beans first, grind after soaking, grind repeatedly, filter out the bean dregs, and make soy milk;

[0021] (2) Crush the edible animal bones and their appendages into bone paste with a particle size of 0.1-1.5 mm, then mix the bone paste with liquid edible oil, put the bone paste into boiling soybean milk and gently stir until it disperses It is advisable to add appropriate amount of salt, pepper, Chinese prickly ash, onion, ginger, garlic and other seasonings at the same time;

[0022] (3) When the soy milk is boiled to 65-75°C, put in an edible defoamer to eliminate the foam generated during the heating process, and continue to boil until it is close to boiling, then put the bone paste into the soy milk. The ratio of the bone paste to the bone paste is 12 to 1. While adding the bone paste, gently stir the soy milk to disperse the bone paste and mix it thoroughly with the soy milk. Immediately transfer the bone paste soybean milk into the container, cover...

Embodiment 3

[0025] (1) Soak the beans first, grind after soaking, and grind repeatedly, without filtering out the bean dregs, to make soy milk;

[0026] (2) Crush the edible animal bones and their appendages into bone paste with a particle size of 0.1-1.5 mm, then mix the bone paste with liquid edible oil, put the bone paste into boiling soybean milk and gently stir until it disperses Appropriate;

[0027] (3) When the soy milk is boiled to 65-75°C, put in an edible defoamer to eliminate the foam generated during the heating process, and continue to boil until it is close to boiling, then put the bone paste into the soy milk. The ratio of the bone paste to the bone paste is 19 to 1. While putting the bone paste, gently stir the soy milk to spread the bone paste and mix it thoroughly with the soy milk. Immediately transfer the bone paste soybean milk into the container, cover it and keep it warm for about 8 minutes, and start dispensing when the temperature of the bone paste soybean milk ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention discloses a kind of mashed bone bean curd and its production process. The production process includes the following steps: soaking bean and milling into milk; mashing animal bone with meat to obtain mashed bone with grain size of 0.1-3 mm and mixing mashed bone with edible oil; heating bean milk to 65-75deg.c, adding defoaming agent to eliminate bubbles, further heating to near boiling point, adding mashed bone in the ratio to bean milk of 1 to 5-19 while stirring, and boiling for 3-6 min; shifting the cooked mashed bone bean milk into some container, maintaining heat for about 8 min, dripping bittern at 90deg.c, stilling for 6-12 min and extruding to form. The mashed bone bean curd has high nutritive value, good taste and low cost.

Description

technical field [0001] The invention relates to the field of food, in particular to a kind of tofu, and also to a production method thereof. Background technique [0002] Edible animal bones and their appendages such as bone marrow, periosteum, bone oil, tendons, and meat. The nutrients include: phosphorus, calcium, iron, protein, fat, various amino acids, and vitamins. The traditional way of eating is to stew or boil bone soup, and the bones are discarded, which can not fully absorb the nutrients of edible animal bones and their appendages, and causes unnecessary waste. As a traditional food, tofu has a long history. The nutrients of tofu include: calcium, phosphorus, potassium, sugar, protein, amino acid, fat, vitamins, etc. It also contains unsaturated fatty acids and lecithin, which are lacking in animal foods. Its nutritional value is well known, but its taste has not changed much. With the improvement of people's living standards, more and more attention has been pai...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/317A23L11/00A23L13/60
Inventor 蒋雨婷
Owner 蒋雨婷
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com