CN103155993A - Process for preparing natural green tofu - Google Patents
Process for preparing natural green tofu Download PDFInfo
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- CN103155993A CN103155993A CN2011104159278A CN201110415927A CN103155993A CN 103155993 A CN103155993 A CN 103155993A CN 2011104159278 A CN2011104159278 A CN 2011104159278A CN 201110415927 A CN201110415927 A CN 201110415927A CN 103155993 A CN103155993 A CN 103155993A
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- bean curd
- bean
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- slurries
- soya
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Abstract
The invention relates to the field of food processing technology, and in particular relates to a process for preparing natural green tofu. Specifically, soybeans are used as a raw material, and extracts of natural plants--fresh symplocos sumuntia leaves and dried liquorice sheets are used as a natural green tofu coagulant, so that green natural tofu of high quality and good taste is produced without using traditional harmful coagulants. The natural green tofu coagulant has a wide source of raw materials, a low cost, and a simple production process. The tofu produced by using the process of the present invention tastes better than the traditional tofu, so the tofu can be sold at a higher price for the high quality, huge profits can be obtained by producing the tofu produced by using the process of the present invention.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of preparation technology of green natural bean curd.
Technical background
Bean curd is traditional dish of China people, and the technology of cooing bean curd of soybean has more than 2000 year so far, and its processing history is long.Traditional bean curd is all to continue to use harmful synthetics all the time: gypsum, magnesium chloride, glucolactone are done coagulating agent, produce the high-quality bean curd of residual, the green natural of unharmful substance, only develop green, natural bean curd coagulant replaces traditional coagulating agent.
Application number is 200410027477.5 " a kind of wintercherry leaf extract is for the production of the method for bean curd ", and this invention is to utilize a kind of wintercherry leaf extract to do coagulating agent for the production of the method for bean curd.The harmful coagulating agent of tradition is cast aside in this invention, is coagulating agent and adopt natural plants, the bean curd avirulence of production, and mouthfeel is good, steady quality.
Summary of the invention
The object of the present invention is to provide the technology for preparing bean curd of brand-new a kind of green natural.Particular content is: be raw material with soya bean, use natural plants---the extract of fresh caudate sweetleaf leaf, dry product licorice tablet is done coagulating agent, produce high-quality, mouthfeel good, the bean curd of green natural.
Alum bright leaf in mountain is rich in multiple alkaloid, glycoside, folic acid, nicotinic acid and unrighted acid, has very high healthy nutritive value.Through extracting, the folic acid in caudate sweetleaf leaf, nicotinic acid and unrighted acid are a kind of bean curd coagulants with alimentary health-care function.
Radix Glycyrrhizae is a kind of help Chinese herbal medicine.Glycyrrhizic acid is topmost active component in Radix Glycyrrhizae, claims again glycyrrhizin, is the sweet taste composition of Radix Glycyrrhizae, and it is the low-calorie health-care sweetening agent of a kind of high sugariness, and its sugariness is about more than 250 times of sucrose.Bean curd coagulant contains glycyrrhizic acid, can effectively solve the tart flavour that bean curd generally has, and makes the mouthfeel of bean curd better, more agreeable to the taste.
The present invention is achieved through the following technical solutions:
1, a kind of preparation technology of green natural bean curd is to be raw material with soya bean, does coagulating agent with the extract of fresh caudate sweetleaf leaf, dry product licorice tablet, produce high-quality, mouthfeel good, the bean curd of green natural.
2, a kind of preparation technology of green natural bean curd, the raw material weight ratio of preparation coagulating agent is: 80 parts of fresh caudate sweetleaf leafs, 20 parts of dry product licorice tablets, 1200 parts, water.
3, a kind of preparation technology of green natural bean curd, the preparation method of coagulating agent extract is as follows:
(1) select materials: with free from admixture, without go mouldy, the normal raw material of color and luster.
(2) raw material is processed: the fresh caudate sweetleaf leafs of 80 parts are broken into slurries to the water of 1200 parts, 20 parts of dry product licorice tablets are broken into 100～120 order heel slurries mix.
(3) boiling: the slurries heating is boiled and kept 30 minutes.
(4) filter: the slag in slurries is filtered out to get raw slurry.
(5) concentrated: raw slurry continues to be heated to the weight of former 1200 parts and reduces to about 300 parts one-tenth bean curd coagulant extracts.
4, a kind of preparation technology of green natural bean curd, preparation technology realizes by following steps:
(1) select beans: select free from admixture, without insect pest, without the good quality soybeans of going mouldy.
(2) clean: with clear water, soya bean is cleaned one time.
(3) bubble beans: the soya bean after cleaning adds 6 jin of temperature lower than the emerge in worm water of 35 ℃ by 1 jin of soya bean, and soak time is spring, autumn to be 8～10 hours, 6～8 hours summers, 12 hours winters.
(4) defibrination: add 6 jin of clear water by 1 jin of wet beans and break into soya-bean milk.
(5) filter: soya-bean milk is through 80～100 purpose strainer filterings.
(6) mashing off: mashing off uses sealing to boil the tank mashing off; During mashing off, note controlling the temperature of slurries, because slurry temperature protein denaturation can occur during higher than 100 ℃, then have a strong impact on product quality; Slurries boil to 90 ℃-100 ℃ can produce foam, can add according to quantity the defoamer froth breaking; Slurries boil to 90 ℃-100 ℃ will continue 5 minutes.
(7) select brain: when soya-bean milk is cooled to 80 ℃ of left and right, add the bean curd coagulant extract, addition is 0.8～1% of soybean milk quantity, adds a cover insulation after stirring and becomes jellied bean curd in 30～40 minutes.
(8) moulding: in the bean curd shaping box, first bean curd infantees diagonal angle is paved, by putting jellied bean curd in four angle casees, the bean curd infantees is evened up and is built, then by spinning by the bean curd moulding.
The existing following advantage of the present invention:
1, the present invention casts aside the harmful coagulating agent of tradition, adopts green, natural bean curd coagulant, has breakthroughly, will allow China consumer really be able to eat green, natural, clean, delicious, healthy novel tofu.
2, the green described in the present invention, natural bean curd coagulant, its raw material sources is wide, cheap, and production technology is simple.
3, mouthfeel of the present invention is better than traditional bean curd, and the high selling price that makes of quality increases thereupon, and production profit of the present invention is naturally abundant.
The specific embodiment
Below in conjunction with embodiment, method of the present invention is further illustrated.
1, a kind of preparation technology of green natural bean curd is to be raw material with soya bean, does coagulating agent with the extract of fresh caudate sweetleaf leaf, dry product licorice tablet, produce high-quality, mouthfeel good, the bean curd of green natural.
2, a kind of preparation technology of green natural bean curd, the raw material weight ratio of preparation coagulating agent is: 80 parts of fresh caudate sweetleaf leafs, 20 parts of dry product licorice tablets, 1200 parts, water.
3, a kind of preparation technology of green natural bean curd, the preparation method of coagulating agent extract is as follows:
(1) select materials: with free from admixture, without go mouldy, the normal raw material of color and luster.
(2) raw material is processed: the fresh caudate sweetleaf leafs of 80 parts are broken into slurries to the water of 1200 parts, 20 parts of dry product licorice tablets are broken into 100～120 order heel slurries mix.
(3) boiling: the slurries heating is boiled and kept 30 minutes.
(4) filter: the slag in slurries is filtered out to get raw slurry.
(5) concentrated: raw slurry continues to be heated to the weight of former 1200 parts and reduces to about 300 parts one-tenth bean curd coagulant extracts.
4, a kind of preparation technology of green natural bean curd, preparation technology realizes by following steps:
(1) select beans: select free from admixture, without insect pest, without the good quality soybeans of going mouldy.
(2) clean: with clear water, soya bean is cleaned one time.
(3) bubble beans: the soya bean after cleaning adds 6 jin of temperature lower than the emerge in worm water of 35 ℃ by 1 jin of soya bean, and soak time is spring, autumn to be 8～10 hours, 6～8 hours summers, 12 hours winters.
(4) defibrination: add 6 jin of clear water by 1 jin of wet beans and break into soya-bean milk.
(5) filter: soya-bean milk is through 80～100 purpose strainer filterings.
(6) mashing off: mashing off uses sealing to boil the tank mashing off; During mashing off, note controlling the temperature of slurries, because slurry temperature protein denaturation can occur during higher than 100 ℃, then have a strong impact on product quality; Slurries boil to 90 ℃-100 ℃ can produce foam, can add according to quantity the defoamer froth breaking; Slurries boil to 90 ℃-100 ℃ will continue 5 minutes.
(7) select brain: when soya-bean milk is cooled to 80 ℃ of left and right, add the bean curd coagulant extract, addition is 0.8～1% of soybean milk quantity, adds a cover insulation after stirring and becomes jellied bean curd in 30～40 minutes.
(8) moulding: in the bean curd shaping box, first bean curd infantees diagonal angle is paved, by putting jellied bean curd in four angle casees, the bean curd infantees is evened up and is built, then by spinning by the bean curd moulding.
Claims (4)
1. the preparation technology of a green natural bean curd, is characterized in that with soya bean be raw material, does coagulating agent with the extract of fresh caudate sweetleaf leaf, dry product licorice tablet, produce high-quality, mouthfeel good, the bean curd of green natural.
2. the preparation technology of a kind of green natural bean curd described according to claim 1, is characterized in that the raw material weight ratio for preparing coagulating agent is: 80 parts of fresh caudate sweetleaf leafs, 20 parts of dry product licorice tablets, 1200 parts, water.
3. the preparation technology of a kind of green natural bean curd described according to claim 1 is characterized in that the preparation method of coagulating agent extract is as follows:
(1) select materials: with free from admixture, without go mouldy, the normal raw material of color and luster.
(2) raw material is processed: the fresh caudate sweetleaf leafs of 80 parts are broken into slurries to the water of 1200 parts, 20 parts of dry product licorice tablets are broken into 100～120 order heel slurries mix.
(3) boiling: the slurries heating is boiled and kept 30 minutes.
(4) filter: the slag in slurries is filtered out to get raw slurry.
(5) concentrated: raw slurry continues to be heated to the weight of former 1200 parts and reduces to about 300 parts one-tenth bean curd coagulant extracts.
4. the preparation technology of a kind of green natural bean curd described according to claim 1, the preparation technology who it is characterized in that bean curd realizes by following steps:
(1) select beans: select free from admixture, without insect pest, without the good quality soybeans of going mouldy.
(2) clean: with clear water, soya bean is cleaned one time.
(3) bubble beans: the soya bean after cleaning adds 6 jin of temperature lower than the emerge in worm water of 35 ℃ by 1 jin of soya bean, and soak time is spring, autumn to be 8～10 hours, 6～8 hours summers, 12 hours winters.
(4) defibrination: add 6 jin of clear water by 1 jin of wet beans and break into soya-bean milk.
(5) filter: soya-bean milk is through 80～100 purpose strainer filterings.
(6) mashing off: mashing off uses sealing to boil the tank mashing off; During mashing off, note controlling the temperature of slurries, because slurry temperature protein denaturation can occur during higher than 100 ℃, then have a strong impact on product quality; Slurries boil to 90 ℃-100 ℃ can produce foam, can add according to quantity the defoamer froth breaking; Slurries boil to 90 ℃-100 ℃ will continue 5 minutes.
(7) select brain: when soya-bean milk is cooled to 80 ℃ of left and right, add the bean curd coagulant extract, addition is 0.8～1% of soybean milk quantity, adds a cover insulation after stirring and becomes jellied bean curd in 30～40 minutes.
(8) moulding: in the bean curd shaping box, first bean curd infantees diagonal angle is paved, by putting jellied bean curd in four angle casees, the bean curd infantees is evened up and is built, then by spinning by the bean curd moulding.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110415927.8A CN103155993B (en) | 2011-12-13 | 2011-12-13 | Process for preparing natural green tofu |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110415927.8A CN103155993B (en) | 2011-12-13 | 2011-12-13 | Process for preparing natural green tofu |
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| CN103155993A true CN103155993A (en) | 2013-06-19 |
| CN103155993B CN103155993B (en) | 2014-03-12 |
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| CN201110415927.8A Expired - Fee Related CN103155993B (en) | 2011-12-13 | 2011-12-13 | Process for preparing natural green tofu |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105011238A (en) * | 2015-06-26 | 2015-11-04 | 广西巴马原生长寿食品有限公司 | Health-care cannabis sativa seed soybean curd and preparation method thereof |
| CN105145867A (en) * | 2015-10-21 | 2015-12-16 | 国家大豆工程技术研究中心 | Tofu processing NC forming box and tofu forming technology |
| CN105994678A (en) * | 2016-06-28 | 2016-10-12 | 贵州益农生态农业开发有限公司 | Production process of nutritional and health bean curds |
| CN106106796A (en) * | 2016-06-28 | 2016-11-16 | 贵州益农生态农业开发有限公司 | A kind of bean curd coagulant and processing technology thereof |
| CN106359649A (en) * | 2016-10-26 | 2017-02-01 | 焦昕远 | Method for preparing bean curd from leaf mustard sour slurry |
| CN108402187A (en) * | 2018-06-05 | 2018-08-17 | 郑州新农源绿色食品有限公司 | A kind of technology for preparing bean curd |
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| CN1078868A (en) * | 1992-05-20 | 1993-12-01 | 张海琳 | A kind of preparation method of health bean products |
| CN1640295A (en) * | 2004-11-26 | 2005-07-20 | 周恒德 | Natural bean curd coagulating agent |
| CN101036506A (en) * | 2006-03-13 | 2007-09-19 | 孙宝成 | Edible cactus tofu and cactus bean products |
-
2011
- 2011-12-13 CN CN201110415927.8A patent/CN103155993B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1078868A (en) * | 1992-05-20 | 1993-12-01 | 张海琳 | A kind of preparation method of health bean products |
| CN1640295A (en) * | 2004-11-26 | 2005-07-20 | 周恒德 | Natural bean curd coagulating agent |
| CN101036506A (en) * | 2006-03-13 | 2007-09-19 | 孙宝成 | Edible cactus tofu and cactus bean products |
Non-Patent Citations (6)
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| 周瑞宝: "《植物蛋白功能原理与工艺》", 30 September 2007, article "传统豆腐生产方法", pages: 117-119 - 119 * |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105011238A (en) * | 2015-06-26 | 2015-11-04 | 广西巴马原生长寿食品有限公司 | Health-care cannabis sativa seed soybean curd and preparation method thereof |
| CN105145867A (en) * | 2015-10-21 | 2015-12-16 | 国家大豆工程技术研究中心 | Tofu processing NC forming box and tofu forming technology |
| CN105994678A (en) * | 2016-06-28 | 2016-10-12 | 贵州益农生态农业开发有限公司 | Production process of nutritional and health bean curds |
| CN106106796A (en) * | 2016-06-28 | 2016-11-16 | 贵州益农生态农业开发有限公司 | A kind of bean curd coagulant and processing technology thereof |
| CN106359649A (en) * | 2016-10-26 | 2017-02-01 | 焦昕远 | Method for preparing bean curd from leaf mustard sour slurry |
| CN108402187A (en) * | 2018-06-05 | 2018-08-17 | 郑州新农源绿色食品有限公司 | A kind of technology for preparing bean curd |
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| Publication number | Publication date |
|---|---|
| CN103155993B (en) | 2014-03-12 |
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Owner name: LIUZHOU TEACHERS COLLEGE Free format text: FORMER OWNER: HE HAN Effective date: 20140710 |
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Inventor after: Qian Shanqin Inventor after: He Han Inventor before: He Han |
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Free format text: CORRECT: INVENTOR; FROM: HE HAN TO: QIAN SHANQIN HE HAN Free format text: CORRECT: ADDRESS; FROM: 531500 BAISE, GUANGXI ZHUANG AUTONOMOUS REGION TO: 546100 LAIBIN, GUANGXI ZHUANG AUTONOMOUS REGION |
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Effective date of registration: 20140710 Address after: 546100, the Guangxi Zhuang Autonomous Region Laibin City overseas Chinese investment zone, the middle of the iron North Road, Liuzhou Teachers College Campus Patentee after: Liuzhou Teachers College Address before: 531500 the Guangxi Zhuang Autonomous Region Baise Tiandong County Dongning road he Heng Xiang No. 253 Patentee before: He Han |
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20140312 Termination date: 20171213 |
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| CF01 | Termination of patent right due to non-payment of annual fee |