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Vegetable bean curd stick and preparation method thereof

A technology for yuba and vegetables, which is applied to the field of vegetable yuba and its preparation, can solve the problems of single nutrient component and bad taste of yuba, and achieve the effect of dietary nutrition balance.

Inactive Publication Date: 2017-05-24
安阳市双强豆制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that traditional bean curd sticks have single nutritional components and bad taste, and a vegetable bean curd stick rich in multivitamins, dietary fiber and rich in minerals such as calcium and iron and its preparation method are provided

Method used

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Examples

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preparation example Construction

[0020] A method for preparing vegetable bean curd sticks, which comprises the following steps: ① Ingredients: select raw materials according to the above-mentioned proportions, and remove impurities in the raw materials; ② Soaking: soak raw soybeans in clear water for 12-18 hours, and remove impurities floating on the water , the amount of water is based on the amount of beans in the container without showing their faces; ③Wash the selected celery, tomato, carrot, and spinach separately, cut them into sections, and then squeeze them into juice with a juicer; ④Refining: soak the The good raw soybeans are sent to the refining device for refining, adding water while grinding, separating and removing the bean dregs to obtain soybean milk; ⑤Mixing: mix the raw material juice obtained in step ③ with the soybean milk obtained in step ④ evenly. ⑥Stewed milk: the soy milk obtained in the previous step was continuously boiled at 100-110°C for 25-35 minutes, and then filtered to obtain co...

Embodiment 1

[0028] The present invention is taken by following raw material: celery 10kg, tomato 10kg, carrot 5kg, spinach 5kg, soybean 70kg. The following steps are adopted: ① Ingredients: select the raw materials according to the above ratio, remove impurities in the raw materials, ② Soak: soak the raw soybeans in clear water for 16 hours, and remove the impurities floating on the water surface. ③Wash the selected celery, tomato, carrot, and spinach separately, cut them into sections, and then squeeze them into juice with a juicer; ④Refining: Send the soaked raw soybeans to the refining device for refining , adding water while grinding, separating and removing the bean dregs to obtain soybean milk; ⑤ mixing milk: mixing the juice of raw materials obtained in step ③ and the soybean milk obtained in step ④ evenly. ⑥Stew milk: Cook the soy milk obtained in the previous step for 30 minutes at 100-110°C, and filter to obtain cooked soy milk; 6.5~9.0, heating and heat preservation at 80~90℃,...

Embodiment 2

[0032] The present invention is taken by following raw material: celery 9kg, tomato 11kg, carrot 4kg, spinach 6kg, soybean 72kg. The following steps are adopted: ① Ingredients: select the raw materials according to the above ratio, remove impurities in the raw materials, ② Soak: soak the raw soybeans in clear water for 15 hours, and remove the impurities floating on the water surface. ③Wash the selected celery, tomato, carrot, and spinach separately, cut them into sections, and then squeeze them into juice with a juicer; ④Refining: Send the soaked raw soybeans to the refining device for refining , adding water while grinding, separating and removing the bean dregs to obtain soybean milk; ⑤ mixing milk: mixing the juice of raw materials obtained in step ③ and the soybean milk obtained in step ④ evenly. ⑥Stew milk: Cook the soy milk obtained in the previous step for 28 minutes at 100-110°C, and filter to obtain cooked soy milk; 6.5~9.0, heating and heat preservation at 80~90℃, ...

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Abstract

The invention discloses a vegetable bean curd stick and a preparation method thereof, particularly relates to a vegetable bean curd stick with rich variety of vitamins and dietary fiber and rich calcium, iron and other minerals and a preparation method thereof, and mainly solves the technical problems of single nutrition component and bad taste of traditional bean curd sticks. The vegetable bean curd stick is made from the following raw materials: 8-12 parts of celery, 8-12 parts of tomatoes, 4-6 parts of carrots, 4-6 parts of spinach and 65-75 parts of soybean. The vegetable bean curd stick has rich nutrients contained in the celery, the tomatoes, the carrots, the spinach and a variety of vegetables, has the rich variety of vitamins and dietary fiber and rich calcium, iron and other minerals, and can promote people's dietary nutrition balance.

Description

technical field [0001] The invention relates to a preparation method of bean curd sticks, in particular to vegetable bean curd sticks rich in various vitamins, dietary fiber and minerals such as calcium and iron and a preparation method thereof. Background technique [0002] In recent years, the nutritional value of a variety of vegetables has been affirmed by everyone, but most of the bean curd sticks on the market are made of soybeans. The raw material is single, and the nutritional value is single. Long-term consumption cannot absorb rich nutrition. There are also certain restrictions on the taste, which cannot meet the needs of modern people for balanced dietary nutrition and diversified tastes. The taste can only be adjusted by condiments such as additives. At present, there is no combination of vegetables and soybeans to make a good taste and nutritional value. High product method. Contents of the invention [0003] The technical problem to be solved by the present ...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 陈章红
Owner 安阳市双强豆制品有限公司
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