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Tofu and preparation method thereof

A tofu and soybean technology, applied in dairy products, cheese substitutes, applications, etc., can solve problems such as indigestion, gout attack, aggravation of illness, etc., and achieve the effect of reducing ulcers, easy to digest, and good taste

Inactive Publication Date: 2016-08-24
贺灿炎
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It has the effects of high protein, low fat, lowering blood pressure, lowering blood fat, and lowering cholesterol; but nowadays, tofu generally contains more purines, and people with poor stomachs eat more can easily cause indigestion, stimulate excessive gastric acid secretion and aggravate the condition, gout patients People who eat too much will lead to gout with abnormal purine metabolism and increased blood uric acid concentration will cause gout attacks

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of tofu, which contains the following materials: 35 parts of soybeans, 5 parts of cabbage, 3 parts of carrots, 3 parts of spinach, 3 parts of sweet potatoes, 1.2 parts of tofu coagulant, 1 part of calcium salt, and 5 parts of soda water.

[0021] The preparation method of tofu comprises the following steps:

[0022] (1) Remove the shells and sieve the soybeans, wash them and soak them in a water tank. The water temperature should be controlled within 35°C, and the soaking time should be controlled within 3 hours;

[0023] (2) Take out the soybeans, add 140 parts of water and 2 parts of soda water and stir them into soybean milk with a mixer;

[0024] (3) Cut cabbage, carrot, spinach, and sweet potato into small pieces of 2mm, add boiled water, stir until the water temperature drops to 30°C, remove it, drain the water and put it into a pulper, add water and calcium salt, Prepare the slurry.

[0025] (4) Mix the soymilk in step (2) with the slurry in step (3) and...

Embodiment 2

[0027] A tofu contains the following materials: 40 parts of soybeans, 6 parts of cabbage, 4 parts of carrots, 4 parts of spinach, 4 parts of sweet potatoes, 1.5 parts of tofu coagulant, 1.2 parts of calcium salt, and 6 parts of soda water.

[0028] The preparation method of tofu comprises the following steps:

[0029] (1) Remove the shell and sift the soybeans, wash them and put them into a water tank for soaking. The water temperature should be controlled within 38°C, and the soaking time should be controlled within 3 hours;

[0030] (2) Take out the soybeans, add 160 parts of water and 2 parts of soda water and stir them into soybean milk with a mixer;

[0031] (3) Cut cabbage, carrot, spinach, and sweet potato into small pieces of 2mm, add boiled water, stir until the water temperature drops to 30°C, remove it, drain the water and put it into a pulper, add water and calcium salt, Prepare the slurry.

[0032] (4) Mix the soymilk in step (2) with the slurry in step (3) and ...

Embodiment 3

[0034] A tofu contains the following materials: 45 parts of soybeans, 8 parts of cabbage, 5 parts of carrots, 5 parts of spinach, 5 parts of sweet potatoes, 1.8 parts of tofu coagulant, 1.5 parts of calcium salt, and 8 parts of soda water.

[0035] The preparation method of tofu comprises the following steps:

[0036] (1) Remove the shell and sift the soybeans, wash them and put them into a water tank for soaking. The water temperature should be controlled within 40°C, and the soaking time should be controlled within 4 hours;

[0037] (2) Take out the soybeans, add 180 parts of water and 3 parts of soda water and stir them into soybean milk with a mixer;

[0038] (3) Cut cabbage, carrot, spinach, and sweet potato into small pieces of 3mm, add boiled water, stir until the water temperature drops to 30°C, take out, drain the water and put it into a pulper, add water and calcium salt, Prepare the slurry.

[0039] (4) Mix the soymilk in step (2) with the slurry in step (3) and p...

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PUM

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Abstract

The present invention provides tofu and a preparation method thereof. The tofu consists of the following components: 35-45 parts of soybeans, 5-8 parts of brassica oleracea, 3-5 parts of carrots, 3-5 parts of spinach, 3-5 parts of sweet potatoes, 1.2-1.8 parts of a tofu coagulant, 1-1.5 parts of calcium salts, and 5-8 parts of soda water. The tofu is good in tastes and easy to digest, can protect and repair gastric mucosa tissues, protect stomach against irritation, and reduce ulcers, has obvious effects of tonifying stomach, and is less in purine content, even suitable for patients with gout, and suitable for both young and old people.

Description

technical field [0001] The present invention relates to a kind of food and its preparation method, specifically a kind of bean curd and its preparation method. Background technique [0002] Tofu is a kind of food with soybeans as the main raw material. It originated in China and is also very common in Vietnam, Japan and the Korean Peninsula. Today, it has a history of more than 2,100 years and is deeply loved by the people of our country, neighboring countries, and the love of people all over the world. Up to now, it has a complete range of varieties, various patterns, unique flavor, simple production process and convenient consumption. It has the effects of high protein, low fat, lowering blood pressure, lowering blood fat, and lowering cholesterol; but nowadays, tofu generally contains more purines, and people with poor stomachs eat more can easily cause indigestion, stimulate excessive gastric acid secretion and aggravate the condition, gout patients Eating too much wil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 贺灿炎
Owner 贺灿炎
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