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Walnut juice beancurd and preparation method thereof

A tofu and spade technology, applied in the field of spade juice tofu and its preparation, can solve the problems of poor taste, poor elasticity, small market demand, heavy egg flavor, etc., and achieve the effect of tender taste, good elasticity and rich nutrition

Inactive Publication Date: 2012-03-28
印川
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Egg tofu that was popular in previous years was mainly made with about 30% eggs and about 70% soya-bean milk. A kind of egg tofu and its preparation method", it is made according to the equipment of 50-70% of soybean milk, 20-40% of eggs, 4-10% of purified water, and 1-5% of seasonings, and it relies on a large amount of eggs as Coagulant, its product is too eggy, poor in taste and elasticity, brittle, and the market demand is small

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A spade juice tofu and its preparation method, wherein the weight proportions of various raw materials, auxiliary materials and water are: 2,000 grams of soybeans, 500 grams of spade kernels, and 1,000 grams of egg liquid; and the proportions of auxiliary materials: 50 grams of salt and corn starch 250 grams, 250 grams of pea starch, 250 grams of ginger slices, and 250 grams of green onions; the raw materials absorb 2500 grams of water after soaking, and 12,500 grams of water are added for beating. Its preparation method is as follows:

[0034] a. Soak, soak the soybeans and black peach kernels in water at room temperature (25±5℃) for 5±1 hours to make the raw materials absorb 95-105% of water;

[0035] b. Beating, take out the soaked soybeans and black peach kernels, and beat the soybeans and black peach kernels with a calcium carbide mill that automatically separates the residue;

[0036] c. Bring to a boil, boil the soy and spade syrup in a pot, stop the fire, add ginger s...

Embodiment 2

[0040] A spade juice tofu and a preparation method, wherein the weight ratio of various raw materials, auxiliary materials and water is: 1800 grams of soybeans, 600 grams of spade kernels, and 1200 grams of egg liquid; and the ratio of auxiliary materials: 40 grams of salt and corn starch 200 grams, 200 grams of pea starch, 200 grams of ginger slices, and 200 grams of green onions; the raw materials absorb 2090 grams of water after soaking, and 10,725 grams of water are added for beating. The preparation method is the same as that in Example 1.

Embodiment 3

[0042] A spade juice tofu and a preparation method, wherein the weight ratio of various raw materials, auxiliary materials and water is: 2200 grams of soybeans, 400 grams of spade kernels, and 800 grams of egg liquid; the ratio of auxiliary materials: 60 grams of salt and corn starch 300 grams, 300 grams of pea starch, 300 grams of ginger slices, and 300 grams of green onions; the raw materials absorb 2940 grams of water after soaking, and 14350 grams of water are added for beating. The preparation method is the same as that in Example 1.

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PUM

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Abstract

The invention discloses walnut juice beancurd and a preparation method thereof, which relates to beancurd and a preparation method thereof. The walnut juice beancurd is characterized by comprising the following raw materials in part by weight: 1800-22000 parts of soybean, 400-600 parts of walnut kernel, 800-1200 parts of egg liquid, and by comprising the following main auxiliary materials in part by weight: 40-60 parts of salt, 200-300 parts of corn starch, 200-300 parts of pea starch, 200-300 parts of ginger slice and 200-300 parts of scallion, wherein after soaked, the raw materials absorb 2090-2940 parts of water, are pulped and are added with 10725-14350 parts of water. The preparation method of the walnut juice beancurd comprises the steps as follows: a, soaking; b, pulping; c, boiling; d, adding the egg liquid; and e, steaming and shaping. The raw materials and the auxiliary materials of the walnut juice beancurd are combined scientifically and properly; the preparation process is unique and reasonable; the walnut juice beancurd is green food, has rich nutrition, tender and smooth mouthfeel, delicate texture and relatively good elasticity, is milky white and difficult to break and is particularly applicable to preparation of middle-grade and high-grade beancurd food in large hotels; and requirements of ordinary people on green beancurd food can be met.

Description

Technical field [0001] The invention relates to tofu and a preparation method thereof, and more particularly to a tofu in spade juice and a preparation method thereof. Background technique [0002] Tofu is a green and healthy food invented in my country. It has a long history of more than two thousand years and is deeply loved by the people of our country, neighboring countries, and people around the world. So far, tofu has a complete variety, various patterns, unique flavor, simple production process, convenient eating, and has the effects of high protein, low fat, lowering blood pressure, lowering blood fat, and lowering cholesterol. It is a good delicacy that can be used both raw and cooked, suitable for both young and old, for health preservation and longevity. The raw materials of traditional tofu are soybeans, mung beans, white beans, peas, etc. The traditional tofu preparation method is to remove the shells and wash the beans first, then put them in water, soak for a pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 印川印小茜
Owner 印川
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