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Processing method for producing high fiber soy cheese by use of soybean curd residue

A processing method, the technology of bean curd residue, which is applied in the processing field of soybean products, can solve the problems of polluting the environment and wasting resources, and achieve the effects of solving pollution problems, increasing product varieties, and expanding sales

Inactive Publication Date: 2010-04-14
王泉林 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, due to the limitation of processing technology, bean curd residue is only treated as waste or feed, which not only pollutes the environment, but also wastes resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1, the processing of high-fiber red fermented bean curd:

[0022] Ingredients: 10 kg of bean curd residue, 1.5 kg of salt, 4 kg of rice wine, 0.3 kg of red yeast rice, 2 kg of sugar, a little natural rose.

[0023] Product features: The color is red, with the unique aroma of rose red fermented bean curd, delicious taste, complete body, and fiber in the taste.

Embodiment 2

[0024] Embodiment 2, the processing of high-fiber sauce-flavored fermented bean curd:

[0025] Ingredients: 10 kg of bean curd residue, 1.5 kg of salt, 4 kg of rice wine, 0.4 kg of flour, and 1 kg of sugar.

[0026] Product features: light brown in color, rich sauce aroma, delicious taste, and fiber in the mouthfeel.

Embodiment 3

[0027] Embodiment 3, the processing of high-fiber fermented bean curd:

[0028] Ingredients: 10 kg of bean curd residue, 1.7 kg of salt, 3.2 kg of rice wine, 1 kg of glutinous rice, 1 kg of sugar, and 0.5 kg of burnt rice.

[0029] Product features: Light soy sauce yellow in color, rich in bad smell, delicious in taste and fiber in taste.

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PUM

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Abstract

The invention relates to a method for using bean curd slag to prepare high-fiber fermented bean curd. Wherein, it uses bean curd slag as material; grinding and boiling, adding food gel to shape it into block shape, using mold to seed and cultivate, adding pickling agent, emerging it in mixed bittern, and bottling, fermenting; the mixed bittern is gourment powder, sugar, peppertree juice, etc, to be added with yellow rice wine. The invention grinds the bean curd slag to be adhered with food gel, to disperse and seed. The invention can use the bean curd slag, without pollution and with low cost.

Description

technical field [0001] The invention relates to a processing method for producing high-fiber fermented bean curd from bean curd dregs, belonging to the technical field of bean product processing. Background technique [0002] The by-products of bean curd dregs produced during the processing of soybean products are rich in cellulose, and some can be as high as 50%. It is a good food therapy product for diseases and has health care functions for the human body. But at present, due to the limitation of processing technology, bean curd dregs are only processed as waste or feed, which not only pollutes the environment, but also wastes resources. Contents of the invention [0003] The object of the present invention is to provide a kind of processing method of making high-fiber fermented bean curd with bean curd dregs that can comprehensively develop and utilize the bean curd dregs after soybean product production. [0004] The present invention is the processing method of mak...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/20A23L1/48A23L1/24A23L11/00A23L27/60A23L35/00
Inventor 王泉林叶立扬
Owner 王泉林
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