CN102986905A - Production method of uncongealed tofu with mixed fruits - Google Patents
Production method of uncongealed tofu with mixed fruits Download PDFInfo
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- CN102986905A CN102986905A CN201110281179.9A CN201110281179A CN102986905A CN 102986905 A CN102986905 A CN 102986905A CN 201110281179 A CN201110281179 A CN 201110281179A CN 102986905 A CN102986905 A CN 102986905A
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Abstract
The invention relates to a production method of uncongealed tofu with mixed fruits. The mixed fruits comprise 40 parts of apple, 10 parts of juicy pear, 10 parts of orange, 15 parts of pineapple, 2 parts of cherry, 15 parts of grape and 8 parts of white sugar, the apple, the juicy pear, the orange, the pineapple, the cherry and the grape are respectively minced into fruit particles, then the white sugar is added for uniform stirring, and then the mixture is placed for 2h. The production method of the uncongealed tofu with the mixed fruits sequentially comprises the steps of selecting the materials, washing, soaking, performing pulp grinding, filtering pulp, boiling the pulp, cooling, curdling, charging, performing heat preservation and solidifying. The uncongealed tofu with the mixed fruits, disclosed by the invention, has the advantages of abundant nutritional ingredients, special taste, capability of effectively improving the appetite of people and the like.
Description
Technical field
The present invention relates to the jellied bean curd production method, be specifically related to a kind of production method of fruit salad jellied bean curd.
Background technology
Jellied bean curd is the vegetable protein food of high-quality, be of high nutritive value, cheap and deeply be subjected to consumer's favor.All the time, nutritional labeling is single, and taste is single, is not easy to mention people's appetite.
Summary of the invention
The object of the invention is to: a kind of production method of fruit salad jellied bean curd is provided, and nutritional labeling is abundant, special taste, energy Effective Raise people's appetite.
Technical solution of the present invention is: this fruit salad is by 40 parts of apples, 10 parts of foreign pears, 10 parts of oranges, 15 parts in pineapple, 2 parts in cherry, 15 parts of grapes, 8 parts of preparations of white sugar form, with apple, the ocean pears, orange, pineapple, cherry, grape shred respectively the achievement grain, then add white sugar and stir, place 2h.
The production method of this fruit salad jellied bean curd comprise successively select materials, wash, immersion, defibrination, filter pulp, mashing off, cooling, some slurry, reinforced, insulation solidify; Wherein select materials: selecting soya bean is that beans navel look shallow, and oil mass is low, and protein content is high, and beans is full; Wherein soak: beans and water quality were than 1: 2.3; In 20 ℃ of spring, soak 18h; In 5 ℃ of winters, soak 24h; 30 ℃ of summers, 5h; Defibrination wherein: three making beating, wet beans are 1: 1.8 with the water quality ratio; Dried beans and living slurries mass ratio 1: 12; Mashing off wherein: 100 ℃ of temperature, time 30min; Its mid point slurry: ripe slurries are cooled to 70 time points slurry, add coagulating agent during the point slurry, and are reinforced: add the assorted vegetable plate batching, slurries and assorted vegetable plate batching mass ratio are 1: 0.4, mix thoroughly to get final product; Wherein insulation is solidified: 70 ℃ of setting temperatures, setting time 30min.
Nutritional labeling of the present invention is abundant, special taste, energy Effective Raise people's the advantages such as appetite
The specific embodiment
Below in conjunction with concrete example, the present invention is described in further detail.
Example 1: press 4.0 kilograms of apples, 1.0 kilograms of foreign pears, 1.0 kilograms of oranges, 1.5 kilograms in pineapple, 0.2 kilogram in cherry, 1.5 kilograms of grapes, the proportioning that white sugar is 0.8 kilogram, with apple, the ocean pears, orange, pineapple, cherry, grape shred respectively the achievement grain, then add white sugar and stir, place 2h, for subsequent use; Then, select materials, wash, immersion, defibrination, filter pulp, mashing off, cooling, some slurry, reinforced, insulation solidify; Wherein select materials: selecting soya bean is that beans navel look shallow, and oil mass is low, and protein content is high, and beans is full; Wherein soak: beans and water quality were than 1: 2.3; In 20 ℃ of spring, soak 18h; In 5 ℃ of winters, soak 24h; 30 ℃ of summers, 5h; Defibrination wherein: three making beating, wet beans are 1: 1.8 with the water quality ratio; Dried beans and living slurries mass ratio 1: 12; Mashing off wherein: 100 ℃ of temperature, time 30min; Its mid point slurry: ripe slurries are cooled to 70 time points slurry, add coagulating agent during the point slurry, and are reinforced: add the assorted vegetable plate batching, slurries and assorted vegetable plate batching mass ratio are 1: 0.4, mix thoroughly to get final product; Wherein insulation is solidified: 70 ℃ of setting temperatures, setting time 30min, i.e. edible.
Claims (1)
1. the production method of assorted vegetable plate jellied bean curd is characterized in that: this fruit salad is by 40 parts of apples, 10 parts of foreign pears, 10 parts of oranges, 15 parts in pineapple, 2 parts in cherry, 15 parts of grapes, 8 parts of preparations of white sugar form, with apple, foreign pears, orange, pineapple, cherry, grape shred respectively the achievement grain, then add white sugar and stir, and place 2h; The production method of this fruit salad jellied bean curd comprise successively select materials, wash, immersion, defibrination, filter pulp, mashing off, cooling, some slurry, reinforced, insulation solidify; Wherein select materials: selecting soya bean is that beans navel look shallow, and oil mass is low, and protein content is high, and beans is full; Wherein soak: beans and water quality were than 1: 2.3; In 20 ℃ of spring, soak 18h; In 5 ℃ of winters, soak 24h; 30 ℃ of summers, 5h; Defibrination wherein: three making beating, wet beans are 1: 1.8 with the water quality ratio; Dried beans and living slurries mass ratio 1: 12; Mashing off wherein: 100 ℃ of temperature, time 30min; Its mid point slurry: ripe slurries are cooled to 70 time points slurry, add coagulating agent during the point slurry, and are reinforced: add the assorted vegetable plate batching, slurries and assorted vegetable plate batching mass ratio are 1: 0.4, mix thoroughly to get final product; Wherein insulation is solidified: 70 ℃ of setting temperatures, setting time 30min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110281179.9A CN102986905A (en) | 2011-09-16 | 2011-09-16 | Production method of uncongealed tofu with mixed fruits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110281179.9A CN102986905A (en) | 2011-09-16 | 2011-09-16 | Production method of uncongealed tofu with mixed fruits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102986905A true CN102986905A (en) | 2013-03-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110281179.9A Pending CN102986905A (en) | 2011-09-16 | 2011-09-16 | Production method of uncongealed tofu with mixed fruits |
Country Status (1)
| Country | Link |
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| CN (1) | CN102986905A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262898A (en) * | 2013-04-07 | 2013-08-28 | 李玉汉 | Production method of hawthorn vegetarian chicken |
| CN103478282A (en) * | 2013-09-30 | 2014-01-01 | 杨晨 | Method for preparing beancurd jelly containing passion fruit and oranges |
| CN103478279A (en) * | 2013-09-29 | 2014-01-01 | 刘东姣 | Durian-flavored bean curd |
| CN104095044A (en) * | 2014-06-17 | 2014-10-15 | 马鞍山江心绿洲食品有限公司 | Pineapple-flavored fragrant dried bean curd and preparation method thereof |
-
2011
- 2011-09-16 CN CN201110281179.9A patent/CN102986905A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262898A (en) * | 2013-04-07 | 2013-08-28 | 李玉汉 | Production method of hawthorn vegetarian chicken |
| CN103478279A (en) * | 2013-09-29 | 2014-01-01 | 刘东姣 | Durian-flavored bean curd |
| CN103478282A (en) * | 2013-09-30 | 2014-01-01 | 杨晨 | Method for preparing beancurd jelly containing passion fruit and oranges |
| CN104095044A (en) * | 2014-06-17 | 2014-10-15 | 马鞍山江心绿洲食品有限公司 | Pineapple-flavored fragrant dried bean curd and preparation method thereof |
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Application publication date: 20130327 |