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Coconut milk tofu and preparation method thereof

A technology of coconut milk tofu and coconut milk, which is applied in the field of food processing, can solve the problems of single color and single taste, and achieve the effect of high protein content, delicate texture and mellow aroma

Inactive Publication Date: 2014-11-05
吴淑芬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the traditional bean curd not only has a single color, but also a single taste, so there are a wide variety of tofu on the market, such as vegetable tofu, lotus leaf tofu, etc., but there is no report of coconut milk tofu

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0019] A preparation method of coconut milk tofu, comprising the steps of:

[0020] 1) Select high-quality plump, non-mildew soybeans as raw materials, wash them, soak them in warm water at 20°C for 8-12 hours, and filter the water to obtain soaked soybeans;

[0021] 2) Add the soaked soybeans to 10 times the pure water of dried beans, and use a beater to beat to 100-150 mesh, so that the protein is fully leached and dissolved in the water, and filtered to obtain primary raw soybean milk; add 5 times the pure water to the filter residue water, beating and then filtering to obtain secondary raw soybean milk, mixing the two raw soybean milk to obtain raw soybean milk mixture;

[0022] 3) Add the above-mentioned raw soybean milk mixture into a temperature-controllable electric heating pot, heat to 100°C and boil for 3-5 minutes (the boiling time should not be too short or too long: one is to remove the fishy smell of soybeans by proper boiling; the other is to prevent The boilin...

Embodiment 1

[0025] A coconut milk tofu is prepared from the following components in parts by weight: 10 parts of soybeans, 5 parts of coconut milk, 0.5 parts of coagulant and 100 parts of purified water.

Embodiment 2

[0027] A coconut milk tofu is prepared from the following components in parts by weight: 12 parts of soybeans, 8 parts of coconut milk, 0.8 parts of coagulant and 120 parts of purified water.

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PUM

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Abstract

The invention discloses coconut milk tofu. The coconut milk tofu is characterized by being prepared from the components in parts by weight: 10-15 parts of soybean, 5-10 parts of coconut milk, 0.5-1 part of coagulant and 100-150 parts of purified water. The coconut milk tofu has the advantages that the smell is fragrant, the taste is tender, and the flavor is rich and has the efficacies of preserving the health, beautifying, producing the saliva, slaking the thirst, replenishing qi, invigorating the spleen-stomach, clearing the heat, moistening the dryness, cleaning the stomach and the intensities and preventing vomiting and diarrhea. With the adoption of the coconut milk tofu, the problem that a person with diarrhea can not eat tofu is solved; in addition, as a mixture of calcium sulfate and glucono-delta-lactone is adopted as the coagulant, the disadvantages of singly using the calcium sulfate or the glucono-delta-lactone are solved, so that the tofu is tender in the texture, is rich in the elasticity and also has the advantages of strong toughness, strong taste, high content of protein and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a tofu product, in particular to a coconut milk tofu and a preparation method thereof. Background technique [0002] Coconut milk is composed of coconut milk and ground mature coconut meat, and its main components are starch and saturated fatty acids. Coconut milk is extremely rich in nutrients, such as glucose, fructose, sucrose, protein, fat, vitamin C and calcium, phosphorus, iron, potassium, magnesium, sodium and other minerals. Coconut milk also has the effects of strengthening the heart, diuresis, deworming, antiemetic and antidiarrheal. [0003] Tofu is a traditional green and healthy food that has been passed down for thousands of years in my country and is deeply loved by people. It is rich in nutrients and contains a variety of trace elements necessary for the human body, such as calcium, iron, phosphorus, magnesium, etc., as well as sugar, vegetable oil and ric...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152
Inventor 吴淑芬
Owner 吴淑芬
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