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Preparing method of squeezing silk bean curd

A production method and technology of tofu, applied in the food field, to achieve the effect of fine and smooth taste, long shelf life and rich nutrition

Inactive Publication Date: 2008-08-27
SHANGHAI QINGMEI GREEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a production method of pressing silken tofu for the deficiencies of existing silken tofu nutrition and bitterness caused by bittern

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1: A kind of pressed silken tofu

[0021] The soybeans are made of high-quality non-transgenic soybeans, the water content is 10% to 12%, and the protein content is above 36%. Then use the following steps to prepare:

[0022] Soaking: Put the soybeans into the soaking pool and add water to wash and soak. The soaking temperature is generally 15°C-30°C, and should not exceed 35°C. The soaking time is generally 4-6 hours in summer due to high temperature, and 8-20 hours in winter; soaking time Judgment is based on the degree of soaking of soybeans. Judgment method: pinch the watercress with your hands, and the section is soaked without hard core. The inner surface is flat, slightly collapsed, and the water absorption of soaked soybeans is about 1-1.1 times that of soybeans. The choice of soaking temperature can be any temperature between 15°C-35°C, such as 15°C, 16°C, 17°C, 18°C, 19°C, 20°C, 21°C, 22°C, 23°C, 24°C, 25°C ℃, 26℃, 27℃, 28℃, 29℃, 30℃, 31℃, 32℃, 33℃...

Embodiment 2

[0033] Example 2: A kind of pressed silken tofu

[0034] The soybeans are made of high-quality non-transgenic soybeans, the water content is 10% to 12%, and the protein content is above 36%. Then use the following steps to prepare:

[0035] Soaking: Put the soybeans into the soaking pool and add water to wash and soak. The soaking temperature is generally 15°C-30°C, and should not exceed 35°C. The soaking time is generally 4-6 hours in summer due to high temperature, and 8-20 hours in winter; soaking time Judgment is based on the degree of soaking of soybeans. Judgment method: pinch the watercress with your hands, and the section is soaked without hard core. The inner surface is flat, slightly collapsed, and the water absorption of soaked soybeans is about 1-1.1 times that of soybeans. The choice of soaking temperature can be any temperature between 15°C-35°C, such as 15°C, 16°C, 17°C, 18°C, 19°C, 20°C, 21°C, 22°C, 23°C, 24°C, 25°C ℃, 26℃, 27℃, 28℃, 29℃, 30℃, 31℃, 32℃, 33℃...

Embodiment 3

[0046] Example 3: A kind of pressed silken tofu

[0047] The soybeans are made of high-quality non-transgenic soybeans, the water content is 10% to 12%, and the protein content is above 36%. Then use the following steps to prepare:

[0048] Soaking: Put the soybeans into the soaking pool and add water to wash and soak. The soaking temperature is generally 15°C-30°C, and should not exceed 35°C. The soaking time is generally 4-6 hours in summer due to high temperature, and 8-20 hours in winter; soaking time Judgment is based on the degree of soaking of soybeans. Judgment method: pinch the watercress with your hands, and the section is soaked without hard core. The inner surface is flat, slightly collapsed, and the water absorption of soaked soybeans is about 1-1.1 times that of soybeans. The choice of soaking temperature can be any temperature between 15°C-35°C, such as 15°C, 16°C, 17°C, 18°C, 19°C, 20°C, 21°C, 22°C, 23°C, 24°C, 25°C ℃, 26℃, 27℃, 28℃, 29℃, 30℃, 31℃, 32℃, 33℃...

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PUM

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Abstract

The invention relates to the food technology field, in particular to a method for producing squeezed Japanese tofu. The production method comprises the following steps of soaking soy beans, washing the soy beans, grinding the soy beans into thick liquid, cooking the thick liquid, separating soy bean milk from soy bean residues, cooling the soy bean milk, putting some brine in the soy bean milk to form uncongealed tofu, squeezing the uncongealed tofu to form tofu and then cutting and packing the tofu, squeezing and dewatering the packed tofu, sterilizing and cooling the packed tofu, and so on, wherein the brine is emulsified salt brine emulsion with concentration of 11 DEG-12 DEG, and the temperature in two steps of cooling is 3 DEG-8 DEG. The Japanese tofu produced through the invention solves the problems in prior Japanese tofu, such as the lack of nutrition and the bitterness caused by salt brine. The product is rich in nourishment, and not too hard or too soft, and tastes smooth, thereby being suitable for the old and the young and being a top grade product on a dinner table. The Japanese tofu has a longer service life than that of common bean products, and can be preserved for seven days in the condition of 0-5DEG.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a production method of pressed silken tofu. Background technique [0002] Marinated tofu, commonly known as "old tofu" and "northern tofu", has a tough taste, is relatively hard, has a bean flavor, has little water content, is slightly yellowish in color, and has a rough texture. It is usually a bit bitter and has been neglected by some people. [0003] Nowadays, all kinds of new tofu are favored by consumers, such as lactone tofu, kapok tofu, silk tofu and so on. The new type of tofu abandons the brine and gypsum of the old generation, and uses gluconolactone as a coagulant instead, adding substances such as trehalose and vegetable gum to retain water. In this way, not only the yield is high, the texture is finer, but also the taste is more tender, and the bitterness is gone. However, the nutrition contained in these lactone tofu is greatly reduced. The analysis data shows that ...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23C20/02A23L11/45
Inventor 沈建华赵振阳
Owner SHANGHAI QINGMEI GREEN FOOD
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