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Colored boxed bean curd and production method thereof

A production method and boxed technology, applied in the field of food processing, can solve the problems of single nutrient and single color, and achieve the effects of delicate texture, rich nutrients and high elasticity

Inactive Publication Date: 2016-12-07
广东碧泉食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing boxed tofu is generally white, with single nutrients and single color, so it cannot meet people's increasingly higher requirements for food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A colored boxed tofu is prepared from the following raw materials in parts by weight: 75 parts of soybeans, 8 parts of juice extracted from celery, and 2 parts of gluconolactone.

[0012] The specific production steps of the above-mentioned colored boxed tofu are as follows: (1) put the cleaned soybeans into a soymilk machine, add water to refine; (2) heat and boil the ground soymilk for 6 minutes to inactivate enzymes; ( 3) Add celery to extract the juice, mix well, continue to heat and boil for 1 minute; (4) add gluconolactone, mix well, put it into a plastic box, pasteurize, cool and shape, and store in a cold storage.

Embodiment 2

[0014] A colored boxed tofu is prepared from the following raw materials in parts by weight: 110 parts of soybeans, 15 parts of juice extracted from pepper leaves, and 3 parts of gluconolactone.

[0015] The specific production steps of the above-mentioned colored boxed tofu are as follows: (1) put the cleaned soybeans into a soymilk machine, add water to refine; (2) heat and boil the ground soymilk for 6 minutes to inactivate enzymes; ( 3) Add pepper leaves to extract juice, mix well, continue to heat and boil for 1 minute; (4) add gluconolactone, mix well, put into plastic box, pasteurize, cool and shape, and store in cold storage.

Embodiment 3

[0017] A colored box-packed tofu is prepared from the following raw materials in parts by weight: 150 parts of soybeans, 20 parts of tomato juice, and 4 parts of gluconolactone.

[0018] The specific production steps of the above-mentioned colored boxed tofu are as follows: (1) put the cleaned soybeans into a soymilk machine, add water to refine; (2) heat and boil the ground soymilk for 6 minutes to inactivate enzymes; ( 3) Add tomato to extract juice, mix well, continue to heat and boil for 1 minute; (4) Add gluconolactone, mix well, put into plastic box, pasteurize, cool and shape, and store in cold storage.

[0019] The color of the colored tofu of the present invention mainly depends on the color of the vegetable juice. For making green tofu, green vegetables such as celery, radish stalks, celery stalks, pepper leaves, and sweet potato leaves can be used; carrots can be used to make yellow tofu; tomatoes can be used to make red tofu. Come for the juice.

[0020] Squeeze t...

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PUM

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Abstract

The invention discloses colored boxed bean curd and a production method thereof. The colored boxed bean curd is prepared from soybeans, a vegetable and fruit juice auxiliary material and gluconolactone; the vegetable and fruit juice auxiliary material is squeezed juice of celery, radish leaves, celery leaves, chili leaves, sweet potato leaves, carrots or tomatoes. The production method comprises the following steps: putting washed soybeans into a soybean milk maker; adding water and grinding; heating ground soybean milk, and boiling for enzyme inactivation; adding the vegetable and fruit juice auxiliary material and uniformly mixing; continually heating and boiling; adding the gluconolactone and uniformly mixing; then putting the mixture into a plastic box and carrying out pasteurization; cooling and forming; putting a product into a cold storage and storing. According to the bean curd disclosed by the invention, the natural vegetable and fruit juice auxiliary material is added to form a natural color; the product has a tender texture, gloss and great elasticity, and contains abundant nutrition constituents; fibers in the vegetables are kept and the colorful bean curd which is easily absorbed and digested by human bodies is obtained.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a colored boxed bean curd and a production method thereof. Background technique [0002] As people's living standards are getting higher and higher, the requirements for life and food are getting higher and higher. Not only the nutrition and taste of food are extremely high, but also the color and quality of food are very high. Existing boxed tofu is generally all white, with single nutrient and single color, so it cannot meet people's increasingly higher requirements for food. Just must improve the making of existing boxed bean curd, to make different color boxed bean curds. Contents of the invention [0003] The object of the present invention is to provide a kind of colored boxed bean curd and its preparation method, in order to solve the problems raised in the above-mentioned background technology. [0004] To achieve the above object, the present invention provid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 曾兴源
Owner 广东碧泉食品科技有限公司
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