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

Preparation method of shredded dried tofu

A technology of dried tofu and shredded by hand, which is applied in the field of food processing, can solve the problems of low nutritional content of shredded dried tofu, incomplete taste of dried tofu, and poor taste, so as to achieve bright color, increase sensory quality and texture characteristics, The effect of reducing hardness

Pending Publication Date: 2019-12-13
黄山市胡兴堂文化发展有限公司
View PDF4 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional shredded dried tofu is mostly made of soybeans, and its nutritional content is specific, which in turn leads to low nutritional content of shredded dried tofu, and it is stewed by steaming during the marinating process, resulting in the inability of the dried tofu to be completely Tasty, resulting in bad taste

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 of shredded dried tofu
  • Preparation method of shredded dried tofu
  • Preparation method of shredded dried tofu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The invention provides a preparation method of shredded dried tofu. According to the formula, the shredded dried tofu is: 5 parts of soybeans, 10 parts of black beans, 0.15% of gluconolactone, 33.30% of colored pepper juice and marinade. The preparation method of torn dried bean curd comprises the following steps:

[0029] S1: Weigh a certain amount of soybeans and black beans, wash them separately, soak them in clean water for 9-26 hours, then mix the soybeans and black beans evenly, use colored pepper juice to replace part of the water, and grind according to the soybean water ratio of 1:3. Add gluconolactone to the ground slurry to stir and mix, then filter to remove slag, put it in a cooking pot and cook on low heat until boiling, continue boiling for 5 minutes, point slurry at a temperature of 76 degrees, and then squat at 85 degrees 25 minutes, then break the brain, put it into a pressing mold, press at a temperature of 90 degrees for 30 minutes to form a block, t...

Embodiment 2

[0034] The invention provides a preparation method of shredded dried tofu. According to the formula, the shredded dried tofu is as follows: 10 parts of soybeans, 10 parts of black beans, 0.20% gluconolactone, 27.50% of colored pepper juice and marinade. The preparation method of dried tofu comprises the following steps:

[0035] S1: Weigh a certain amount of soybeans and black beans, wash them separately, soak them in clean water for 9-26 hours, then mix the soybeans and black beans evenly, replace part of the water with colored pepper juice, and perform grinding according to the ratio of soybean water to 1:3.5. Add gluconolactone to the ground slurry for stirring and mixing, then filter to remove slag, put it in a cooking pot and cook on low heat until boiling, continue boiling for 5 minutes, point slurry at a temperature of 79 degrees, and then squat at 85 degrees 25 minutes, then break the brain, put it into a pressing mold, press at a temperature of 90 degrees for 30 minut...

Embodiment 3

[0040] The invention provides a preparation method of shredded dried tofu. According to the formula, the shredded dried tofu is: 15 parts of soybeans, 10 parts of black beans, 0.25% of gluconolactone, 21.70% of colored pepper juice and marinade. The preparation method of dried tofu comprises the following steps:

[0041] S1: Weigh a certain amount of soybeans and black beans, wash them separately, soak them in clean water for 9-26 hours, then mix the soybeans and black beans evenly, replace part of the water with colored pepper juice, and perform grinding according to the ratio of soybean water to 1:4. Add gluconolactone to the ground slurry to stir and mix, then filter to remove slag, put it in a cooking pot and cook on low heat until boiling, continue boiling for 5 minutes, point slurry at a temperature of 82 degrees, and then squat at 85 degrees 25 minutes, then break the brain, put it into a pressing mold, press at a temperature of 90 degrees for 30 minutes to form a block...

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 of shredded dried tofu. According to a formula, the shredded dried tofu comprises 5-25 parts of soybeans, 10 parts of black beans, delta-gluconolactone, a colorful-pepper juice and a marinade; and according to steps S1, S2, S3 and S4, marinated tofu is prepared and then subjected to vacuum package, and the shredded dried tofu is obtained. According to the preparation method of the shredded dried tofu, by adding the black beans into the soybeans to serve as a raw material and adopting vacuum marinating, the prepared shredded dried tofu has the effectsof nourishing yin, tonifying qi, nourishing the body, improving eyesight, dispelling wind, preventing heat, reducing cholesterol, promoting blood circulation, conducting detoxification, blackening beards and hair, and the like; during grinding, the colorful-pepper juice is adopted to replace part of water, and therefore, not only can black spots and freckles be reduced, but also the effects of relieving summer heat, enriching blood, eliminating fatigue, preventing colds, promoting blood circulation and the like are achieved; and under the action of differential pressure, the prepared marinadecompletely filtrates into the tofu, so that the effect of tofu marinating is ensured, and the mouthfeel of the shredded dried tofu is improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of shredded dried tofu. Background technique [0002] Dried tofu is one of the traditional Chinese foods, and is widely sought after because it is rich in protein, fat, carbohydrates, calcium, phosphorus, iron and other essential nutrients for human body. Seasonings such as fennel, Chinese prickly ash, and aniseed spices are added to dried tofu during the processing process. It is both fragrant and fresh, and it is not greasy after eating for a long time. It is called "vegetarian meat". [0003] Traditional shredded dried tofu is mostly made of soybeans, and its nutritional content is specific, which in turn leads to low nutritional content of shredded dried tofu, and it is stewed by steaming during the marinating process, resulting in the inability of the dried tofu to be completely Tasty, resulting in bad taste. [0004] Therefore, it is necessary...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L33/00A23L27/10A23L27/00
CPCA23C20/025A23L33/00A23L27/10A23L27/00A23V2002/00A23V2200/3262A23V2200/318A23V2200/30A23V2250/28
Inventor 胡国训胡湾湾
Owner 黄山市胡兴堂文化发展有限公司
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