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Method for preparing colorful marinated bean curd

A production method and color technology, applied in dairy products, cheese substitutes, applications, etc., can solve the problem of single color of gypsum and achieve an effect that is conducive to absorption

Inactive Publication Date: 2015-03-04
鲁广孝
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problem of relying on gypsum for solidification and single color in the process of making tofu, the present invention invents a method for making colored tofu with brine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0011] Embodiments include bean selection, pulping, foam-killing filtration, material mixing (adding squeezed fruit and vegetable juice), heating and pointing pulp, squeezing water to make rot, and finished products.

[0012] 1. Bean selection, choose soybeans that are not moldy and have high protein content as raw materials, and use a sieve to remove dust and impurities.

[0013] 2. Refining, soak the clean soybeans in warm water at 25°C for 8-9 hours, until the hand does not feel hard when pinched, and grind them into fine soybean milk with a beater according to the ratio of 10 kg soybeans to 30 kg water.

[0014] 3. Foam-killing filtration, first add 25 grams of oil to 5 kg of warm water at 50°C and mix well, then pour it into soybean milk. After 5-6 minutes, all the foam can be killed. Then add 10 kg of water to 10 kg of soybeans, filter twice, discard the bean dregs (as feed), and combine the filtrate to obtain raw soybean milk.

[0015] 4. To mix the ingredients, choose...

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PUM

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Abstract

The invention discloses a method for preparing a colorful marinated bean curd. The method comprises the following preparation processes: selecting beans; grinding; defoaming, filtering, and mixing (adding squeezed fruit and vegetable juice); heating and curdling; and squeezing water and preparing the finished bean curd. According to the method disclosed by the invention, the problems that the existing bean curd is solidified by virtue of gypsum and is single in color in the preparation process are solved. The method for preparing the colorful marinated bean curd is disclosed.

Description

technical field [0001] The invention relates to the field of food production, in particular to a technology for making brine colored bean curd. Background technique [0002] At present, in the production process of tofu, gypsum is used for coagulation, and the environmental protection and appearance of tofu affect economic benefits. Contents of the invention [0003] In order to solve the problem that gypsum is used for coagulation and single color in the tofu production process, the present invention invents a method for producing brine colored tofu. Its special features include bean selection, pulp grinding, foam-killing filtration, material mixing (adding squeezed fruit and vegetable juice), heating and pointing pulp, squeezing water to make rot, and finished products. [0004] 1. Bean selection, choose soybeans that are not moldy and have high protein content as raw materials, and use a sieve to remove dust and impurities. [0005] 2. Refining, soak the clean soybean...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 鲁广孝
Owner 鲁广孝
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