Manufacturing method of bean curd

A production method and tofu technology, applied in dairy products, cheese substitutes, applications, etc., can solve the problem of low quality tofu

Inactive Publication Date: 2017-05-31
重庆渝金源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a method for making tofu, which solves the problem of low quality of tofu caused by the low water content of brine tofu

Method used

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  • Manufacturing method of bean curd
  • Manufacturing method of bean curd
  • Manufacturing method of bean curd

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Comparing Example 1 with Comparative Example 1, it can be seen that when the temperature of the room where the tofu is placed in step 7 is lower than 15°C, the ice cubes are not easy to melt due to the low temperature in the room, and the freshly made tofu itself is placed at a lower temperature. When the room is low, the pores of the tofu itself will shrink to a certain extent. At this time, spray ice on the surface, and the crushed ice will not easily enter the pores on the surface of the tofu, so there will be less crushed ice in the pores on the surface. At this time, the water It is not easy to immerse into the inside of the tofu, so its water content does not increase significantly; and because there are fewer crushed ice in the pores on the surface of the tofu, its storage time is relatively less extended.

Embodiment 2

[0040] Compared with Comparative Example 2, it can be seen that when the speed of spraying crushed ice to the tofu in Example 2 is 6.5cm / s, the tofu is not easy to damage, and the water content is the highest; At this time, the moisture content of the tofu is significantly lower than that sprayed with crushed ice before, and the pores on the surface of the tofu have not shrunk.

Embodiment 3

[0041] Comparing Example 3 with Comparative Example 5, it can be seen that when the temperature of the room where the tofu is placed in step 7 is higher than 25°C, when the crushed ice is sprayed on the surface of the tofu, due to the indoor temperature, the fusion is relatively slow. Fast, at this time, when the pores shrink, there will be less ice wrapped in the pores, and less water will be immersed in the tofu, so it will also affect the increase of the moisture content of the tofu; in addition, when the tofu shrinks, the ice inside Less, and its preservation time is relatively less extended.

[0042] Comparing Example 2 with Comparative Example 3, it can be seen that when the jet velocity of the crushed ice is greater than 6.8 cm / s, the tofu is easily broken by the ice.

[0043] Comparing Example 3 with Comparative Example 4, it can be seen that only one screening by vibrating sieve is used, and the impurity rate of the screened soybeans is relatively large, and the scree...

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Abstract

The invention discloses a manufacturing method of bean curd. The method comprises the following steps of screening: removing impurities from soybeans; soaking: soaking the screened soybeans at a normal temperature for 7h to 8h; milk grinding: taking out the soaked soybeans; performing milk grinding according to the material-to-water ratio of 1:7.5; collecting the milk; milk boiling: pouring the milk into a pot; controlling the milk boiling temperature at 97 DEG C to 100 DEG C; during boiling, fishing out foam on the water surface; performing boiling for 6min to 7min; curdling: lowering the milk temperature to 76 DEG C to 80 DEG C; adding a bittern coagulating agent for curdling; forming: performing squeezing and forming after protein coagulation is complete; finally performing block division; cooling: mashing ice blocks; uniformly spraying the ice blocks onto the surface of bean curd blocks. By using the technical scheme, the manufacturing method has the advantages that the mashed ice blocks are sprayed onto the four surfaces of the bean curd blocks; the bean curd is just manufactured, so that the bean curd per se carries heat; holes exist in four surfaces of the bittern bean curd; mashed ice can enter the holes and fast thaw; the holes fast shrink to cover the ice water inside the bean curd, so that the water content of the bean curd is increased.

Description

technical field [0001] The invention relates to the field of tofu processing, in particular to a production method of the tofu. Background technique [0002] China is the hometown of soybeans and the birthplace of tofu. For thousands of years, soybean, as a traditional food in our country, has played a pivotal role in our daily life. Tofu is a gelatinized product of soybean protein. It is rich in nutrition and has a delicate taste. The protein contained in it is a complete protein with high nutritional value. It is known as "vegetable meat" and occupies a very important position in the daily diet of our people. [0003] Tofu not only has the nutritional value of soybeans, such as excellent protein, rich in essential fatty acids such as linoleic acid, linolenic acid, and arachidonic acid, but also does not contain cholesterol. At the same time, tofu has high calcium content and is easy to digest and absorb. In the process of tofu processing, water is used as a solvent to ex...

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 刘利会
Owner 重庆渝金源食品有限公司
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