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Processing method of Fengle sauced dried bean curd

A processing method and technology of dried soy sauce, which is applied in the field of processing Fengle dried soy sauce, can solve problems such as single taste, achieve good taste effect, tender taste, and enhance the effect of taste

Inactive Publication Date: 2018-01-09
HEFEI FENGLUOHE BEAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing Fengle Dried Sauce has a relatively traditional preparation process and a relatively single taste. In order to better develop competition, it is necessary to continuously develop and innovate its taste and other qualities.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for processing dried Fengle sauce, comprising the steps of:

[0023] (1) Soymilk preparation:

[0024] After the selected soybeans are cleaned, they are soaked in warm water for 6 hours, and after completion, they are taken out and refined to obtain soybean milk for later use;

[0025] (2) Tofu preparation:

[0026] After the soymilk prepared in step (1) is subjected to high-temperature boiling and gypsum spotting process, it is made into tofu and taken out for later use;

[0027] (3) White dry embryo preparation:

[0028] Wrap the tofu prepared in step (2) with gauze first, then put it into a mold and pressurize it to make white dry embryos for later use;

[0029] (4) Finished product preparation:

[0030] a. Dried the white dry embryo obtained in step (3) until the water content is 27~28%, then put it into a bag and seal it, put it in the refrigerator for refrigerated treatment for 40 minutes, and then take it out. During the period, control the temperatu...

Embodiment 2

[0037] A method for processing dried Fengle sauce, comprising the steps of:

[0038] (1) Soymilk preparation:

[0039] After the selected soybeans are cleaned, they are then soaked in warm water for 7 hours, and then removed and refined to obtain soybean milk for later use;

[0040] (2) Tofu preparation:

[0041] After the soymilk prepared in step (1) is subjected to high-temperature boiling and gypsum spotting process, it is made into tofu and taken out for later use;

[0042] (3) White dry embryo preparation:

[0043] Wrap the tofu prepared in step (2) with gauze first, then put it into a mold and pressurize it to make white dry embryos for later use;

[0044] (4) Finished product preparation:

[0045] a. Dried the white dry embryo obtained in step (3) until the water content is 28~29%, then put it in a bag and seal it, put it in the freezer for 45 minutes and take it out, during which the temperature in the freezer should be controlled at -11 ℃;

[0046] b. Take out t...

Embodiment 3

[0052] A method for processing dried Fengle sauce, comprising the steps of:

[0053] (1) Soymilk preparation:

[0054] After the selected soybeans are cleaned, they are soaked in warm water for 8 hours, and after completion, they are taken out and refined to obtain soybean milk for later use;

[0055] (2) Tofu preparation:

[0056] After the soymilk prepared in step (1) is subjected to high-temperature boiling and gypsum spotting process, it is made into tofu and taken out for later use;

[0057] (3) White dry embryo preparation:

[0058] Wrap the tofu prepared in step (2) with gauze first, then put it into a mold and pressurize it to make white dry embryos for later use;

[0059] (4) Finished product preparation:

[0060] a. Dried the white dry embryo obtained in step (3) until the water content is 29~30%, then put it in a bag and seal it, put it in the freezer for 50 minutes, and then take it out. During the period, control the temperature in the freezer to -12 ℃;

[0...

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PUM

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Abstract

The invention discloses a processing method of Fengle sauced dried bean curd. The processing method comprises the following steps: (1) preparation of soybean milk; (2) preparation of bean curd; (3) preparation of white dried bean curd; and (4) preparation of the finished product. The Fengle sauced dried bean curd prepared by the processing method disclosed by the invention has a softer and smoother taste, has a good sauce flavoring effect, provides a new taste for existing products, and has great market competitiveness.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for processing dried Fengle sauce. Background technique [0002] Dried tofu is a folk snack with a long history. It is made of soybean or mixed with other raw materials. It is rich in nutrition and widely loved by consumers. On the banks of the Fengle River in the southeast corner of Hefei City, there is a beautiful ancient water town. It is said that it is the place where the phoenix fell, so it was named Fengluo. Cao Cao, the emperor of Wu Dynasty, passed by here. He heard that the dried soy sauce was fragrant and irresistible. After tasting it, he praised it as "the best in the world". The preparation process of the existing Fengle dried sauce is relatively traditional, and the taste is relatively single. In order to better develop and compete, it is necessary to continuously develop and innovate its taste and other qualities. Contents of the in...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 王朴
Owner HEFEI FENGLUOHE BEAN FOOD
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