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Green bean curd processing technology

A processing technology, mung bean curd technology, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of limited variety and monotonous flavor

Inactive Publication Date: 2012-06-13
石爱军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, tofu is made from soybeans, with monotonous flavor and limited varieties.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Select 50kg of high-quality mung beans and soybeans after cleaning and removing impurities, and then soak the mung beans with 250kg of water at room temperature for 12 hours, and soak the soybeans for 8 hours, so that the mung beans and soybeans can fully absorb water and swell, so that they can be easily opened without foam. Then the mung beans and soybeans are combined and ground together with the soaking water. The grinding particle size is 120-150 mesh. Soybean milk; quickly heat up the filtered soymilk and boil for 5 minutes while stirring continuously to defoam; when the temperature drops to 80°C, take 18kg of glucono-δ-lactone and apply it to the brain; after 5 minutes, the protein is completely solidified, and the brain is mixed with the pulp When the water is completely separated and evenly settled at the bottom of the container, let it stand for 8 minutes, then quickly press it in the box, and finally cut into pieces to make mung bean curd.

Embodiment 2

[0018] Select 100kg of high-quality mung beans and soybeans after cleaning and removing impurities, and then soak the mung beans with 500kg of water at room temperature for 15 hours, and soak the soybeans for 10 hours, so that the mung beans and soybeans can fully absorb water and swell, so that they can be opened without foam. Then the mung beans and soybeans are combined and ground together with the soaking water. The grinding particle size is 120-150 mesh. Soybean milk; quickly heat up the filtered soymilk and boil it for 6 minutes while constantly stirring to defoam; when the temperature drops to 80°C, take 36kg of glucono-δ-lactone and apply it to the brain; after 8 minutes, the protein is completely solidified, and the brain is mixed with the pulp When the water is completely separated and evenly settled at the bottom of the container, let it stand for 10 minutes, then quickly press it in the box, and finally cut into pieces to make mung bean curd.

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PUM

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Abstract

The invention discloses a green bean curd processing technology. The green bean curd is processed by using green beans and soybeans as raw materials, wherein the green beans and the soybeans account for 50 percent respectively. The technology comprises the following steps of: soaking the green beans and the soybeans into clean water in an amount which is 5 times weight of the green beans and the soybeans at normal temperature, wherein the green beans are soaked for 12 to 15 hours and the soybeans are soaked for 8 to 10 hours so that the green beans and the soybeans fully absorb water and are swollen, and the green beans and the soybeans are soaked till the green beans and the soybeans can be broken off by hand and foam is not produced; grinding the green beans and the soybeans together with the soaking water, wherein the pulping granularity is 120 to 150 meshes; timely filtering the ground milk with residue, separating the soybean milk and the soybean residue, and repeatedly flushing with warm water for over three times to filter out soybean milk; quickly heating and boiling for 5 to 6 minutes; when the soybean milk is cooled to the temperature of between 75 and 85 DEG C, solidifying the soybean milk by using gluconate-sigma-lactone; and quickly filling the solidified soybean milk into a box and squeezing after 5 to 8 minutes, performing block division, and thus obtaining the green bean curd. The technology has the advantages that: by adding the green beans, the bean curd has the mouthfeel of the green beans, also has the color and the aroma of the green beans and is a new-style bean curd with compressive color, aroma and taste.

Description

technical field [0001] The invention relates to a method for making tofu, in particular to a processing technology of mung bean curd. Background technique [0002] Tofu has a history of more than 2,000 years in my country, and is deeply loved by people in my country and the world. Up to now, there are different varieties and patterns, all with unique flavor, simple production process and convenient eating. It has the effects of high protein, low fat, lowering blood pressure, lowering blood fat, and lowering cholesterol. It is suitable for both raw and cooked food, suitable for all ages, and is a good delicacy for health maintenance, sex improvement, and longevity. [0003] At present, bean curd is all made of soybeans, with monotonous flavor and limited varieties. Contents of the invention [0004] The technical problem to be solved by the present invention is to provide a mung bean curd processing technology which mainly uses mung beans as raw material and is green in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/40A23L11/45
Inventor 石爱军
Owner 石爱军
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