CN1057378A

CN1057378A - The method for production of assorted fruit material bean curd

Info

Publication number: CN1057378A
Application number: CN90104344A
Authority: CN
Inventors: 姚育; 范伟
Original assignee: Individual
Current assignee: Individual
Priority date: 1990-06-22
Filing date: 1990-06-22
Publication date: 1992-01-01

Abstract

The present invention is a kind of method for production of assorted fruit material bean curd, relates to the edible protein composition, the edible protein manufacture field.

This method for production is soybean to be worn into add a little bittern after soya-bean milk boils and be heated to put into behind the boiling point again and add fruit juice when food coloring waits to cool to 55 ℃-70 ℃ and make assorted fruit material bean curd.

The inventive method is easy, and the bean curd of making is clearly good to eat, and is extensively edible.

Description

The method for production of assorted fruit material bean curd

The present invention is a kind of preparation method of assorted fruit material bean curd, relates to the manufacture field of edible protein composition, edible protein.

No matter existing bean curd is the south or the north, mostly be to wear into soya-bean milk when manufacturing with soybean, then put a little bittern and condense and form.The bean curd of making has only the soybean flavor of pure white bean curd, can only just can make dish behind flavouring material confuses, or be that the taste of raw material imitation meat products is made various bean product with the white peas or beans corruption, as fried plain shrimp, steamed bean curd roll piece, biscuiting yellow croaker etc., close all some the greasy senses of its taste and meat products, and manufacture technology complexity.

The object of the present invention is to provide a kind of method for production of assorted fruit material bean curd, the nutritive value of the existing bean curd made from this method of bean curd has the delicate fragrance of natural fruit sweet again.It is refrigerant tasty and refreshing to taste, the fruity drifting fragrance.Afford food for thought.

The present invention realizes that with following technical scheme its raw material is to make with soybean milk water, food coloring and fruit juice (the natural pure juice that comprises pineapple, sweet orange, cherry, strawberry, sweet peach, lichee, apple, pears, banana, coconut).

Its method for production is at first soybean to be soaked in water to treat that expansion grinds into soya-bean milk after softening, soya-bean milk is boiled the bittern of adding some points after 10-20 minute, what solidify with bean curd and to be as the criterion bittern, add food coloring for 100 ℃-110 ℃ in temperature then, add fruit juice when cooling, can add wherein a kind of during with fruit juice for single to 55 ℃-70 ℃, adding two kinds is two the flavor, add more than three kinds for multi-flavor, containing amount of pigment in the bean curd is 0.5%-2%, and the ratio of bean curd and fruit juice is 10: 1.

The inventive method is simple, raw material is popular, can utilize original equipment cost of cooking bean curd lower, the bean curd color tool of making entirely can for family have a dinner and the dining room, restaurant as the usefulness of assist wine pickles.

Embodiment 1; Boil the bittern of adding some points after 10-20 minute with 100 kilograms of soybean milks, temperature adds food coloring 0.5-2 kilogram for about 100 ℃, adds 10 kilograms of original juice of sweet orange when cooling to 55 ℃-70 ℃, promptly makes sweet orange bean curd.

Embodiment 2; Promptly make pineapple beans with 10 kilograms of pineapple Normal juice of the last adding of the same same method for production of weight soya-bean milk among the embodiment 1.

Embodiment 3; With soya-bean milk and the 5 kilograms of strawberries of the last adding of same method for production of same weight among the embodiment 1,5 kilograms of cherries had both been made strawberry cherry bean curd.

Claims

1, a kind of method for production of assorted fruit material bean curd, bean curd is to grind pulping by soybean to select a little bittern and make and it is characterized in that soya-bean milk that soybean is worn into will boil when selecting bittern in 10-15 minute then and being warmed to 100 ℃-110 ℃ again and add food coloring, cools and adds fruit juice 55-70 ℃ the time again.

2, the method for production of assorted fruit material bean curd according to claim 1 it is characterized in that fruit juice comprise pineapple, sweet orange, cherry, strawberry, sweet peach,, the Normal juice of lichee, apple, pears, banana and coconut.

3, the method for production according to the described assorted fruit material bean curd of claim 1-2 is characterized in that the ratio of bean curd and fruit juice is 10: 1, and pigment content is 0.5%-2% in the bean curd.