Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method for casing tofu

A technology of sausage casing and tofu, which is applied in the field of casing tofu preparation, can solve the problems of inability to effectively absorb nutrients, harm human health, and cause life, and achieve the effects of eliminating the need to peel off packaging, convenient cooking, and good eating taste

Inactive Publication Date: 2019-11-12
山阳县恒瑞肉制品有限公司
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Egg tofu enjoys a high reputation among consumers for its high quality, delicious taste, nutrition, health, convenience and value for money. It cannot effectively absorb the nutrients contained in it, and its packaging is filled into a plastic packaging box or packaging bag by mixing eggs, vegetable protein and water into a slurry tank, and the protein coagulant needs to be above 80°C Under the action of high temperature, the slurry can be solidified and shaped, so the packaging boxes and bags made of plastic are not conducive to human health after being heated together with the slurry
In addition, it is necessary to remove the packaging when taking egg tofu, which brings trouble to taking and causes domestic waste

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method for casing tofu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The invention provides a kind of preparation method of casing bean curd, it comprises the steps:

[0021] The first step is to cook the soymilk: boil the soymilk and keep it at 100°C for 10 to 15 minutes; the steps of the soymilk preparation method are as follows:

[0022] (1), select high-quality non-transgenic soybeans, soak them in drinking water at 9-11°C (the water temperature is preferably 10°C) until the soybeans absorb water and reach saturation, and soak the soybeans until they are saturated for 2 hours, then wash the soybeans; 1 hour is a repeated unit of soaking and washing, repeating 3 times, to remove miasma, plant acid and harmful substances in soybeans;

[0023] (2) Use drinking water at 9-11°C (the water temperature is preferably 10°C), soak and wash the soybeans with a repeat unit of 3 hours, repeat 14 times, further remove phytic acid, and further expand the protein particles in the soybeans ;

[0024] (3) Use drinking water at 9-11°C (the water temp...

Embodiment 2

[0030] A preparation method of casing bean curd, it comprises the steps:

[0031] The first step is to cook the soy milk: boil the soy milk and keep it at 100°C for 10 to 15 minutes, then cool the soy milk and keep the temperature of the soy milk below 40°C, then add food-grade vegetable protein coagulant or glucose Sodium fat and stir well;

[0032] Wherein the preparation method step of this soybean milk is as follows:

[0033] (1), select high-quality non-transgenic soybeans, soak them in drinking water at 9-11°C (the water temperature is preferably 10°C) until the soybeans absorb water and reach saturation, and soak the soybeans until they are saturated for 2 hours, then wash the soybeans; 1 hour is a repeated unit of soaking and washing, repeating 3 times, to remove miasma, plant acid and harmful substances in soybeans;

[0034] (2) Use drinking water at 9-11°C (the water temperature is preferably 10°C), soak and wash the soybeans with a repeat unit of 3 hours, repeat 1...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a preparation method for casing tofu. Casings prepared by pork intestines and soft beancurd loaded in the casings are included. The preparation method includes the following steps: a step of soya-bean milk boiling, namely the step of boiling the soya-bean milk, and performing continuous boiling for 10-15 min at 100 DEG C; a step of casing preparation, namely the step of selecting the pork intestines, and putting the pork intestines into water with 100 DEG C to boil for 5 min with gentle fire after washing the pork intestines clean so that the pork intestines can be tightened; a step of soya-bean milk loading, namely the step of sealing and tightening one ends of the prepared casings, filling the soya-bean milk prepared by the step one into the casings, maintaining the temperature of the soya-bean milk below 40 DEG C, adding food grade vegetable protein coagulant or sodium gluconate fat to perform uniform stirring, and sealing and tightening the ends of the casings that are filled with the soya-bean milk; and a step of bean curd molding, namely the step of putting the casings loaded with the soya-bean milk into the water with 100 DEG C to perform continuous boiling for 5-10 min so that the vegetable protein coagulant or the sodium gluconate fat in the soya-bean milk to solidify and mole.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing sausage-coated tofu. Background technique [0002] The tofu preparation process has a long history since its birth, and various tofu preparation processes are also emerging. Now there is a best-selling tofu on the market—egg tofu (also known as: Japanese tofu), which is popular because of its smooth and tender taste. Widely loved by people. However, although its texture is similar to tofu, it is prepared with eggs as the main raw material, supplemented with pure water, vegetable protein, and natural seasonings. It has the smooth and tender taste of tofu and the delicious fragrance of eggs. [0003] Egg tofu enjoys a high reputation among consumers for its high quality, delicious taste, nutrition, health, convenience and value for money. It cannot effectively absorb the nutrients contained in it, and its packaging is filled into a plastic packaging box or pa...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 鲁保存
Owner 山阳县恒瑞肉制品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com