Peanut bean curd and preparation method thereof
Through the specific ratio of soybeans to peanut kernels and magnesium chloride coagulation agent, combined with a special preparation process, the problems of easy looseness and heavy bean smell are solved, and a firm and nutritious peanut tofu is prepared.
Patent Information
- Application Number
- CN202510731185.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-06-03
- Publication Date
- 2025-07-11
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
In the prior art, the coagulant selection of peanut tofu is improper and the proportion of unreasonable results in the finished product being easily loose or too strong bean smell, and lacking diversity and nutritional value.
The ratio of soybeans and peanut kernels is 4:1, combined with magnesium chloride as a coagulant, and through specific process flows, including soaking, grinding, filtration, heating, stirring and pressing, high-quality peanut tofu is formed.
Peanut tofu with a firm texture, rich taste and balanced nutrition are prepared, which solves the problem of coagulant selection and proportioning and improves the stability and flavor of the product.
Smart Images
Figure CN120283918A_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to food processing technology, and particularly relates to a peanut tofu and a preparation method thereof. Background Art
[0002] Tofu is a traditional soy product mainly made from soybeans, with a long history. When making tofu, soybeans are first soaked, ground, and filtered to obtain soymilk, and then a coagulant is added to make the protein in the soymilk coagulate, and finally it is formed into tofu. According to the texture, there are tender tofu and firm tofu. Tender tofu has a delicate texture, melts in the mouth, and has a high water content; firm tofu is relatively tough and has a lower water content.
[0003] Tofu is rich in nutrition and is an important source of high-quality plant protein. Its amino acid composition is close to human needs and is easy to digest and absorb. At the same time, it also contains various minerals such as calcium, iron, and magnesium, as well as bioactive ingredients such as soy isoflavones, and has health care effects such as reducing cholesterol and preventing osteoporosis.
[0004] Tofu plays an important role in Chinese food culture and is a common dish in home cooking. It can be made into classic dishes such as cold tofu and mapo tofu, and can also be incorporated into various soups. It is deeply loved by the public and has spread to all over the world.
[0005] Traditional tofu mostly uses soybeans as the single raw material, and there are limitations in taste and nutritional value. Although there have been attempts to add peanuts to prepare tofu in the prior art, there are generally problems such as inappropriate selection of coagulants, unreasonable ratios, easy looseness of the finished product, or excessive bean smell. The present invention solves the above problems by optimizing the raw material ratio and process flow. Summary of the Invention
[0006] The purpose of the present invention is to provide a peanut tofu and a preparation method thereof to solve the above deficiencies in the prior art.
[0007] To achieve the above purpose, the present invention provides the following technical solution: A peanut tofu and a preparation method thereof, the raw materials of which by weight include: 400 grams of soybeans, 100 grams of peanut kernels without seed coats, 10 grams of magnesium chloride, and water.
[0008] Further, the preparation method includes:
[0009] The preparation method includes:
[0010] S1. Select 400 grams of soybeans, 100 grams of peanut kernels without seed coats, 10 grams of magnesium chloride, and water, and place them separately for later use;
[0011] S2. Soak the soybeans in S1 for 8 - 10 hours, and soak the peanut kernels without seed coats for 1 - 2 hours to obtain soaked soybeans and peanut kernels. After mixing the soaked soybeans and peanut kernels, wash them three times;
[0012] S3. Drain the soaked soybeans and soaked peanuts in S2, add 2500 ml of water, and stir to mix to obtain a mixture containing soaked soybeans, soaked peanuts and water;
[0013] S4. Grind the mixture containing soaked soybeans, soaked peanuts and water in S3 into a slurry containing residues;
[0014] S5. Filter the slurry containing residues in S4 through a filter cloth with a fineness of 100-140 meshes to obtain a mixed slurry;
[0015] S6. Put the mixed slurry in S5 into a pot and heat it to boiling. When boiling, skim off the foam on the surface of the boiling slurry, maintain the boiling time for 5 minutes, pause heating, and let the boiling slurry cool naturally to 75-95 °C;
[0016] S7. Add 10 grams of magnesium chloride to no less than 20 ml of water and stir until it is completely dissolved in water to obtain a magnesium chloride solution;
[0017] S8. Slowly pour the magnesium chloride solution in S7 into the slurry at 75-95 °C in S6, and stir synchronously to make the magnesium chloride solution and the slurry mix evenly, and let it stand for 15 minutes to form bean curd;
[0018] S9. Put the bean curd in S8 into a mold, wrap it with a wet cloth soaked in water, cover it with a heavy object on the top of the wet cloth soaked in water, and press for 20-30 minutes to obtain a tofu block;
[0019] S10. Remove the heavy object on the top of the tofu block in S9, separate the tofu block from the mold to obtain peanut tofu.
[0020] Further, cut the peanut tofu in S10 into pieces and store it in a refrigerator at 4 °C.
[0021] Further, the soybeans are Northeast soybeans.
[0022] Compared with the prior art, a kind of peanut tofu and its preparation method provided by the present invention synergistically supplement plant protein and unsaturated fatty acids through the ratio of 4:1 of peanuts to soybeans. BRIEF DESCRIPTION OF THE DRAWINGS
[0023] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the following will briefly introduce the drawings required to be used in the embodiments. Obviously, the drawings described below are only some embodiments recorded in the present invention. For those of ordinary skill in the art, other drawings can also be obtained according to these drawings.
[0024] Figure 1Schematic diagram of the manufacturing process provided by the embodiments of the present invention. Detailed implementation manners
[0025] To enable those skilled in the art to better understand the technical solutions of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings.
[0026] Embodiment 1:
[0027] Please refer to Figure 1 , a peanut tofu and its preparation method, the raw materials thereof by weight include: 400 grams of soybeans, 100 grams of peanut kernels without seed coats, 10 grams of magnesium chloride, and water.
[0028] The preparation method includes:
[0029] S1. Select 400 grams of soybeans, 100 grams of peanut kernels without seed coats, 10 grams of magnesium chloride, and water, and place them separately for standby;
[0030] S2. Soak the soybeans in S1 for 8 - 10 hours, and soak the peanut kernels without seed coats for 1 - 2 hours to obtain soaked soybeans and peanut kernels. After mixing the soaked soybeans and peanut kernels, wash them three times;
[0031] S3. Drain the soaked soybeans and soaked peanuts in S2, then add 2500 ml of water, stir and mix to obtain a mixture containing soaked soybeans, soaked peanuts, and water;
[0032] S4. Grind the mixture containing soaked soybeans, soaked peanuts, and water in S3 into a slurry containing dregs;
[0033] S5. Filter the slurry containing dregs in S4 through a filter cloth with a fineness of 100 - 140 meshes to obtain a mixed slurry;
[0034] S6. Put the mixed slurry in S5 into a pot and heat it to boiling. When boiling, skim off the foam on the surface of the boiling slurry, and maintain the boiling time for 5 minutes. Then pause heating to allow the boiling slurry to cool naturally to 75 - 95 °C;
[0035] S7. Add 10 grams of magnesium chloride to no less than 20 ml of water and stir until it is completely dissolved in water to obtain a magnesium chloride solution;
[0036] S8. Slowly pour the magnesium chloride solution in S7 into the slurry at 75 - 95 °C in S6, and stir synchronously to make the magnesium chloride solution and the slurry mix evenly, then let it stand for 15 minutes to form bean curd;
[0037] S9. Put the bean curd in S8 into a mold, wrap it with a wet cloth soaked in water, cover it with a heavy object on the top of the wet cloth soaked in water, and press it for 20 - 30 minutes to obtain a tofu block;
[0038] S10. Remove the pressing weight above the tofu block in S9, separate the tofu block from the mold to obtain peanut tofu.
[0039] Cut the peanut tofu in S10 into pieces and store it in a refrigerator at 4°C.
[0040] The soybeans are Northeast soybeans.
[0041] Select 400 grams of Northeast soybeans and 100 grams of peanut kernels with the outer seed coat removed, and soak them separately in water. The soaking time for Northeast soybeans is 8 - 10 hours, and the soaking time for peanut kernels without seed coat is 1 - 2 hours, so that both the peanut kernels and soybeans are completely soaked. After soaking, drain the water, mix the soaked soybeans and soaked peanut kernels together for washing, and then drain again. After adding 2500 ml of water, grind the mixture into a slurry, filter it through a 120 - mesh filter cloth to obtain a slurry. Put the obtained slurry into a pot and boil it. After maintaining the boiling time for 5 minutes, stop heating and let it cool naturally to 85°C. Add a magnesium chloride solution to the cooled slurry and stir evenly. Let it stand for 15 minutes to make tofu curd. Put the tofu curd into a mold pre - lined with a wet cloth, spread it out flat, wrap the tofu curd completely with the wet cloth, press it with a heavy weight for 25 minutes to make peanut tofu. Separate the peanut tofu from the mold, cut it into pieces, and store it in a 4°C area.
[0042] Only some exemplary embodiments of the present invention have been described above by way of illustration. Undoubtedly, for those of ordinary skill in the art, the described embodiments can be modified in various different ways without departing from the spirit and scope of the present invention. Therefore, the above - mentioned drawings and descriptions are illustrative in nature and should not be construed as limiting the scope of protection of the claims of the present invention.
Claims
1. A method for preparing peanut tofu, characterized in that, Its raw materials by weight include: 400 grams of soybeans, 100 grams of peanut kernels without seed coats, 10 grams of magnesium chloride, and water.
2. The preparation method of peanut tofu according to claim 1, characterized in that, The preparation method includes: S1. Select 400 grams of soybeans, 100 grams of peanut kernels without seed coats, 10 grams of magnesium chloride, and water, and place them separately for standby; S2. Soak the soybeans in S1 for 8 - 10 hours and soak the peanut kernels without seed coats for 1 - 2 hours to obtain soaked soybeans and peanut kernels. After mixing the soaked soybeans and peanut kernels, wash them three times; S3. Drain the soaked soybeans and soaked peanuts in S2, add 2500 ml of water, and stir and mix to obtain a mixture containing soaked soybeans, soaked peanuts, and water; S4. Grind the mixture containing soaked soybeans, soaked peanuts, and water in S3 to make a slurry containing residues; S5. Filter the slurry containing residues in S4 through a filter cloth with a fineness of 100 - 140 meshes to obtain a mixed slurry; S6. Put the mixed slurry in S5 into a pot and heat it to boiling. When boiling, skim off the foam on the surface of the boiling slurry, maintain the boiling time for 5 minutes, pause heating, and let the boiling slurry cool naturally to 75 - 95 °C; S7. Add 10 grams of magnesium chloride to no less than 20 ml of water and stir until it is completely dissolved in water to obtain a magnesium chloride solution; S8. Slowly pour the magnesium chloride solution in S7 into the slurry at 75 - 95 °C in S6, and stir synchronously to make the magnesium chloride solution and the slurry mix evenly, and let it stand for 15 minutes to form bean curd; S9. Put the bean curd in S8 into a mold, wrap it with a wet cloth soaked in water, cover it with a heavy object on the top of the wet cloth soaked in water, and press for 20 - 30 minutes to obtain a tofu block; S10. Remove the heavy object on the top of the tofu block in S9, and separate the tofu block from the mold to obtain peanut tofu.
3. The preparation method of peanut tofu according to claim 2, characterized in that, Cut the peanut tofu in S10 into pieces and store it in a refrigerator at 4 °C.
4. A method for preparing peanut tofu according to claim 1, characterized in that, The soybeans are Northeast soybeans.