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Method for producing bean curd or dried bean curd contg. food raw materials

A manufacturing method and a technology for dried tofu, applied in the field of food processing, can solve the problem that food raw materials cannot be seen with the naked eye, etc., and achieve the effects of increasing nutritional value and increasing varieties of colors.

Inactive Publication Date: 2006-11-15
刘东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Tofu or dried tofu made from soybeans is rich in protein and a variety of essential amino acids for the human body. In the process of making tofu or dried tofu, vegetables, nuts and soybeans are soaked, refined, filtered, or added to soybean milk Vegetable juice and nut juice, after pulping and pressing, make tofu or dried bean curd with the color of vegetables or nuts. The variety of tofu or dried bean curd is added, which is very popular among people, but the added vegetables and nuts When food ingredients are no longer visible to the naked eye, there are no food ingredient additives that can be seen by the naked eye

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: eggs, corn tofu

[0021] Food raw material selection: choose eggs and dehulled corn dregs;

[0022] Food raw material sorting: removing egg shells;

[0023] Cutting of food raw materials: Tofu with a height of 5cm will be made, eggs and corn dregs do not need to be cut;

[0024] Pretreatment of food raw materials: Stir the eggs and put them in boiling water to boil them into egg flowers with a water content of 90%. Peeled corn dregs are boiled with an aqueous solution of 1% sodium hydroxide until the corn dregs swell and have a water content of 83%. Soft and small pieces, and fully rinsed to PH6;

[0025] The amount of food raw materials: 5kg of frangipani frangipani, drained of surface moisture, 10kg of small pieces of corn dregs drained of surface moisture;

[0026] Tofu production: Put 5kg frangipani and 10kg corn dregs into 1100kg water-containing bean curd after soaking 100kg of soybeans, refining and filtering, cooking, pointing, piercing, and bre...

Embodiment 2

[0027] Example 2: Ham sausage, leek dried tofu

[0028] Food raw material selection: choose pork ham sausage, leek;

[0029] Food raw material sorting: remove the outer packaging of ham sausage, only use the green leek leaf part of leek, remove the inedible part, and clean it;

[0030] Cutting of food raw materials: cut dried tofu with a height of 0.5cm, ham sausage into small filaments with a length of 0.5cm, a width of 0.2cm, and a height of 0.2cm, and cut leek leaves into small pieces between 0.2-0.3cm;

[0031] Special food raw material processing: Sliced ​​leek leaves are boiled in boiling water for 1 minute, then soaked in 0.2% copper acetate solution at room temperature for 18 hours, and fully rinsed after removal;

[0032] Pretreatment of food raw materials: ham sausage is fully rinsed until the salt content is less than 1%, and the water content is 65%. The leek has been boiled in boiling water during the special food raw material processing, so it does not need to b...

Embodiment 3

[0036] Embodiment three: sesame, beef tofu dry

[0037] Food raw material selection: peeled white sesame, beef;

[0038] Food raw material sorting: remove sesame impurities, remove beef fascia and inedible parts;

[0039] Pretreatment of food raw materials: boil sesame seeds with water to 30% water content, inject beef with a solution containing 10% soybean protein isolate and 0.5% agar, roll and knead, put it into steam and steam until the water content is 80%.

[0040] Cutting of food raw materials: Cut the 1cm-high dried tofu and cooked beef into small pieces with a length of 0.5cm, a width of 0.3cm, and a height of 0.1cm;

[0041] Food raw material consumption: 3kg drained sesame seeds, 5kg drained beef slices,

[0042] Dried tofu production: Put 3kg of sesame seeds and 5kg of beef slices into 100kg of soybeans that have been soaked, refined, filtered, boiled, dotted, pierced, and broken. Stir evenly and pour into the tofu box On the tofu wrapping cloth in the board, cove...

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PUM

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Abstract

A method for preparing bean curd (or dried bean curd) containing the edible raw materials with high nutritive value includes such steps as choosing edible raw materials, removing impurities, cutting small, pre-treating, preparing bean curd (or dried bean curd), and post-treating. It features that said edible raw materials in the form of particles or small blocks contained in said bean curd (or dried bean curd) can be seen.

Description

Technical field: [0001] The invention relates to the field of food processing, in particular to a method for manufacturing bean curd or dried bean curd containing food raw materials. Background technique: [0002] Tofu or dried tofu made from soybeans is rich in protein and a variety of essential amino acids for the human body. In the process of making tofu or dried tofu, vegetables, nuts and soybeans are soaked, refined, filtered, or added to soybean milk Vegetable juice and nut juice, after pulping and pressing, make tofu or dried bean curd with the color of vegetables or nuts. The variety of tofu or dried bean curd is added, which is very popular among people, but the added vegetables and nuts Wait until the food raw material can no longer be seen by the naked eye, and there is no food raw material additive that can be seen by the naked eye. [0003] Purpose of the invention: [0004] The purpose of the present invention is to make a kind of bean curd or dried bean curd...

Claims

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Application Information

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