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Preparation process of fried bean curd

A preparation process and oily tofu technology, applied in the field of oily tofu preparation technology, can solve the problems of poor foaming, thick skin, rough taste and the like of oily tofu, and achieve the effects of fine organization, strong bean flavor and bright yellow appearance.

Active Publication Date: 2014-07-23
ZUMING BEAN PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the deficiencies of poor foaming, thick and hard skin and rough taste of the oily tofu prepared by the existing method, and provide a preparation process of oily tofu, which can make the prepared oily tofu have good foaming and expansion, and the internal structure The pores are even and honeycomb-shaped, the skin is thin, soft and waxy, tough and elastic, the appearance is bright yellow, the mouth is soft and waxy, and it has a strong bean aroma and oil aroma

Method used

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  • Preparation process of fried bean curd

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Soybean screening: sift out impurities in soybeans.

[0022] (2) Soaking: Soak the soybeans treated in step (1) in water for 15 hours according to the material-to-water ratio of 1:3.

[0023] (3) Cleaning: After the soaking in step (2), drain the water in which the soybeans were soaked, and then rinse the soybeans with clean water.

[0024] (4) Refining: Refining the cleaned soybeans with water to obtain a paste.

[0025] (5) Centrifugation: Grind the paste through three cycles of high-speed centrifugation, throw out the bean dregs, and obtain soybean milk. The mesh of the centrifugal filter is 100-120 mesh, and the centrifugal speed is 1600 rpm; the soybean milk obtained by the first and second centrifugation is directly After mixing, a puree of 9-10 degrees Baume (measured by a sugar meter, representing the solid content) is obtained, and enters the pulping process; the third centrifugation is performed to obtain a raw pulp water of 1-1.5 degrees Baume (measured ...

Embodiment 2

[0034] (1) Soybean screening: sift out impurities in soybeans.

[0035] (2) Soaking: Soak the soybeans treated in step (1) in water for 8 hours according to the material-to-water ratio of 1:5.

[0036] (3) Cleaning: After the soaking in step (2), drain the water in which the soybeans were soaked, and then rinse the soybeans with clean water.

[0037] (4) Refining: Refining the cleaned soybeans with water to obtain a paste.

[0038] (5) Centrifugation: Grind the paste through three cycles of high-speed centrifugation, throw out the bean dregs, and obtain soybean milk. The mesh number of the centrifugal filter is 100-120 mesh, and the centrifugal speed is 2200 rpm; the soybean milk obtained by the first and second centrifugation is directly After mixing, a puree of 9-10 degrees Baume (measured by a sugar meter, representing the solid content) is obtained, and enters the pulping process; the third centrifugation is performed to obtain a raw pulp water of 1-1.5 degrees Baume (mea...

Embodiment 3

[0047] (1) Soybean screening: sift out impurities in soybeans.

[0048] (2) Soaking: Soak the soybeans treated in step (1) in water for 10 hours according to the material-to-water ratio of 1:4.

[0049] (3) Cleaning: After the soaking in step (2), drain the water in which the soybeans were soaked, and then rinse the soybeans with clean water.

[0050] (4) Refining: Refining the cleaned soybeans with water to obtain a paste.

[0051] (5) Centrifugation: Grind the paste through three cycles of high-speed centrifugation, throw out the bean dregs, and obtain soybean milk. The mesh of the centrifugal filter is 100-120 mesh, and the centrifugal speed is 2000 rpm; the soybean milk obtained by the first and second centrifugation is directly After mixing, a puree of 9-10 degrees Baume (measured by a sugar meter, representing the solid content) is obtained, and enters the pulping process; the third centrifugation is performed to obtain a raw pulp water of 1-1.5 degrees Baume (measured ...

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Abstract

The invention discloses a preparation process of fried tofu, which aims to solve the problems of poor foaming, thick and hard skin and rough taste of the fried tofu prepared by the existing method. The invention includes soybean screening, soaking, cleaning, refining, centrifuging, boiling, blending, pointing, pressing, cutting into pieces, frying and foaming, and cooling to finally obtain fried tofu. The oily tofu prepared by the present invention has good foaming and expansibility, uniform pores in the inner structure, honeycomb shape, thin, soft, waxy, tough and elastic skin, yellow and bright appearance, soft and waxy in the mouth, and strong bean and oil flavors .

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a novel preparation process of fried tofu. Background technique [0002] Soybeans are rich in nutrients, containing 40% protein, 20% fat, 20% carbohydrates, 10% water, 5% crude fiber, and a variety of minerals and vitamins. Fried tofu is a kind of soybean products. It is rich in nutrition and has a strong bean and oily aroma. It can be eaten alone or mixed with various vegetables and meat as dishes. It has a wide range of uses and is deeply loved by consumers. , is one of the traditional dishes of our people. Fried tofu has a processing history of more than 2,000 years in my country, but it has been basically produced by traditional methods for a long time. After soybeans are refined and boiled, they are directly pulped and then pressed. The fried tofu processed in this way is poor in foaming. The skin is thick and hard, with a rough taste. [0003] The invention of CN ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 蔡祖明吴彩珍
Owner ZUMING BEAN PROD
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