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New technique for preparing bean curd

A new technology, tofu technology, is applied in the field of food processing, which can solve the problems of long processing time, health hazards, and poor taste, and achieve the effect of short processing time, good taste and unique bean flavor

Inactive Publication Date: 2006-10-04
张同江
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention will provide a technical solution to solve the long processing time, poor taste and health hazards to people when using gypsum or brine to make tofu or bean products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0011] Example 1: Pour 50 kg of soybeans into a container and soak for 8-24 hours at room temperature; take them out and add water to the refiner for grinding; use a slurry separation mechanism to separate the soybean milk residue from the soybean milk; put the separated soybean milk Put it into a pot and heat it to boil; then add 7% of the total weight of the separated soybean milk yellow pulp for the first time (the liquid extruded in the tofu extrusion molding process last time, the same below), stew for about 10 minutes, the second time Add 7% yellow jelly of the total weight of the separated soymilk for the second time, stew for about 10 minutes, and serve as tofu nao.

example 2

[0012] Example 2: Pour 100 kg of soybeans into a container and soak them at room temperature for 8-24 hours; take them out and add water to the refiner for grinding; Put it into a pot and heat it to boil; then add 7% of the total weight of the separated soybean milk yellow pulp for the first time (the liquid extruded in the tofu extrusion molding process last time, the same below), stew for about 10 minutes, the second time Add 7% of the total weight of the separated soybean milk yellow syrup for the second time, stew for about 10 minutes, add 5% of the total weight of the separated soybean milk for the third time, stew for about 10 minutes, put it into a film tool and extrude it. You can make soft tofu; if you add 7% of the total weight of the separated soymilk yellow pulp for the third time, simmer for about 10 minutes, put it into a film tool and extrude it, you can make normal tofu; if you add it for the third time Add 15% of the total weight of the separated soymilk yello...

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PUM

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Abstract

A technology for preparing soybean curd through immersing soybean in water, grinding, filtering to remove dregs, boiling, adding yellow slurry instead of gypsum or brine, holding the temp for 5-30 min, adding yellow slurry again and holding temp for 5-30 min. Its advantages are short period and high quality of soybean curd.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production process of tofu. Background technique [0002] The traditional tofu production process consists of sequentially soaking soybeans, refining, deslagging, boiling, spotting, and extruding. Among them, the spotting process uses gypsum or brine as raw materials, but both gypsum and brine contain harmful substances. Harmful substances to the human body, one is long-term consumption of tofu or bean products made with gypsum or brine point system, which is harmful to human health; the other is that people eat bad taste, which affects people's appetite; It takes more than 3 hours to process tofu or soy products. Contents of the invention [0003] The invention will provide a technical solution to solve the long processing time, poor taste and health hazards to people when using gypsum or brine to order tofu or bean products. [0004] The present invention is reali...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/20A23L11/00
Inventor 张同江
Owner 张同江
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