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Preparation method of dried tofu

A production method and technology of dried tofu, applied in dairy products, cheese substitutes, other dairy products, etc., can solve the problems of not meeting the production requirements of green and pollution-free organic food, prolong the preservation time of dried tofu, and achieve enhanced antiseptic function, The effect of low production cost and convenient operation

Inactive Publication Date: 2018-11-13
郑州新农源绿色食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of this, the present application provides a method for making dried tofu, which solves the problem of prolonging the fresh-keeping time of dried tofu by adding food preservatives in the existing method of making dried tofu, which does not meet the production requirements of green and pollution-free organic food. question

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of preparation method of dried tofu, comprises the following steps:

[0022] 1) Bean selection: select soybeans with full grains and peel them to obtain peeled soybeans;

[0023] 2) Soaking soybeans: Soak peeled soybeans in clear water, add alkaline substances to adjust the pH value to 9-10, soak soybeans until they are bulging and hard but not soft, and obtain swollen soybeans;

[0024] 3) Refining: Use a refiner to mix the swelled soybeans with water in proportion to grind them into slurry, add garlic extract and tea tree extract, and the weight ratio of peeled soybeans, garlic extract, and tea tree extract The ratio is 33:1:5, after fully mixing, the juice is filtered to obtain soybean milk;

[0025] 4) Boil the milk: boil the soya-bean milk prepared in step 3), and after the juice boils for 2-10 minutes, the fragrance of the soya-bean milk is sent out, which is cooked milk, and the concentration of the soya-bean milk is 5%-6%;

[0026] 5) Dot pulp: add acid...

Embodiment 2

[0030] A kind of preparation method of dried tofu, comprises the following steps:

[0031] 1) Bean selection: select soybeans with full grains and peel them to obtain peeled soybeans;

[0032] 2) Soaking soybeans: Soak peeled soybeans in clear water, add alkaline substances to adjust the pH value to 9-10, soak soybeans until they are bulging and hard but not soft, and obtain swollen soybeans;

[0033] 3) Refining: Use a refiner to mix the swelled soybeans with water in proportion to grind them into slurry, add garlic extract and tea tree extract, and the weight ratio of peeled soybeans, garlic extract, and tea tree extract The ratio is 30:1:5, after fully mixing, the juice is filtered to obtain soybean milk;

[0034] 4) Boil the milk: boil the soya-bean milk prepared in step 3), and after the juice boils for 2-10 minutes, the fragrance of the soya-bean milk is sent out, which is cooked milk, and the concentration of the soya-bean milk is 5%-6%;

[0035] 5) Dot pulp: add acid...

Embodiment 3

[0039] A kind of preparation method of dried tofu, comprises the following steps:

[0040] 1) Bean selection: select soybeans with full grains and peel them to obtain peeled soybeans;

[0041] 2) Soaking soybeans: Soak peeled soybeans in clear water, add alkaline substances to adjust the pH value to 9-10, soak soybeans until they are bulging and hard but not soft, and obtain swollen soybeans;

[0042] 3) Refining: Use a refiner to mix the swelled soybeans with water in proportion to grind them into slurry, add garlic extract and tea tree extract, and the weight ratio of peeled soybeans, garlic extract, and tea tree extract The ratio is 35:1:5, after fully mixing, the juice is filtered to obtain soybean milk;

[0043] 4) Boil the milk: boil the soya-bean milk prepared in step 3), and after the juice boils for 2-10 minutes, the fragrance of the soya-bean milk is sent out, which is cooked milk, and the concentration of the soya-bean milk is 5%-6%;

[0044] 5) Dot pulp: add acid...

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Abstract

The invention discloses a preparation method of dried tofu. The preparation method comprises the following steps: selecting bean agricultural products and performing peeling; performing soaking treatment on the peeled bean agricultural products; adding an alkaline matter and regulating the pH value to 9-10; then proportionally mixing the soaked bean agricultural products with water; grinding the bean agricultural products into pulp by using a pulping machine; adding a garlic extracting solution and a tea tree extracting solution, performing thorough mixing and filtering the pulp to obtain beanmilk; boiling the obtained bean milk into cooked bean milk; proportionally adding an acidic material and performing curdling after the bean milk is boiled; performing pressing and cutting to obtain bean curd blanks after the bean milk is curdled; and pickling and drying the obtained bean curd blanks to obtain the dried tofu. The preparation method of the dried tofu solves the problem that in an existing preparation method of dried tofu, the preservation time of the dried tofu is prolonged by adding food preservatives, which disagrees with the production requirements of green nuisance-free organic foods.

Description

technical field [0001] The invention relates to the technical field of bean product production, in particular to a method for producing dried bean curd. Background technique [0002] Dried tofu is the abbreviation of dried tofu. It is one of the traditional bean products of the Han nationality. Dried tofu is rich in nutrients, containing a lot of protein, fat, carbohydrates, and also contains calcium, phosphorus, iron and other minerals needed by the human body. [0003] The fresh-keeping time of the dried tofu produced by the existing dried tofu production method is extremely short, and it will rot in a short time, which is not conducive to mass production and affects sales. In order to prolong the fresh-keeping time, some manufacturers add food preservatives , but usually cause certain damage to the health of the eater by such a method, which does not meet the requirements of green pollution-free organic food, and usually makes the dried tofu produced have the disadvantag...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L3/3472A23L11/45
CPCA23C20/025A23L3/3472A23V2002/00A23C2240/15A23V2250/212A23V2250/214
Inventor 李胜利李树森
Owner 郑州新农源绿色食品有限公司
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