CN1109287A - Convenient uellied bean curd and its producing method - Google Patents
Convenient uellied bean curd and its producing method Download PDFInfo
- Publication number
- CN1109287A CN1109287A CN94103349A CN94103349A CN1109287A CN 1109287 A CN1109287 A CN 1109287A CN 94103349 A CN94103349 A CN 94103349A CN 94103349 A CN94103349 A CN 94103349A CN 1109287 A CN1109287 A CN 1109287A
- Authority
- CN
- China
- Prior art keywords
- convenient
- uellied
- bean curd
- bean
- bittern
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The composition of the tough bean curds is the bittern added soybean milk. The productive method includes grinding the soybean into soybean milk, then sterilizing by heating, after cooling, the bittern with specific gravity 1.02-1.08 is added in and stirred uniformly. The curds feature capable of storing, convenient for carrying, capable of using batch process and having the same taste of traditional tough bean curds.
Description
The present invention relates to a kind of convenient uellied bean curd and production method thereof.
Along with improving constantly of living standard, people more and more pay attention to the nutrition of food, therefore cholesterol level is low, the bean product that protein content is high is subjected to people's popular welcome, soft good to eat, nutritious processed bean curd is people's liking of the elderly particularly extremely especially, but produce processed bean curd at present and still continue to use traditional production method, be about to soybean and wear into soya-bean milk, to click and enter bittern after the heating soybean milk, hot soya-bean milk promptly is condensed into processed bean curd under the effect of bittern, and the processed bean curd of Sheng Chaning can only now be made cash sale in this way, can not store, inconvenience is carried, and is very inconvenient, thereby limited the volume of production and marketing of processed bean curd.
The objective of the invention is to provides a kind of convenient uellied bean curd and production method thereof at the prior art above shortcomings, and the convenient uellied bean curd that utilizes the inventive method to produce can store, be easy to carry, and instant, and can produce in batches.
Product convenient uellied bean curd of the present invention consist of the soya-bean milk that has added bittern, in 100 kilograms of products, the consumption of raw material is: 13～15 kilograms of soybean, bittern 35～50 grams of proportion 1.02～1.08, surplus is a water.
The production method of product of the present invention is: heating soybean milk to 100 ℃ is boiled, kept 2～5 minutes, carry out disinfection, cooling then utilizes bittern that the soya-bean milk below 20 ℃ is not had the principle of cohesion substantially, when soya-bean milk is cooled in 16 ℃～0 ℃ the temperature range, adding proportion is 1.02～1.08 bittern, after stirring, be packaged into bag or go into jar, production technology again through sealing, sterilizing with liquid packing machine.
Product of the present invention is compared with present processed bean curd with produced in conventional processes, has to store (shelf-life is 15 days in the time of 0～4 ℃), and is easy to carry, the characteristics that can produce in batches, and with the same delicate mouthfeel of processed bean curd of produced in conventional processes, soft delicate fragrance is good to eat, free from extraneous odour, free from admixture.
With most preferred embodiment of the present invention in detail the present invention is described in detail below.
In 100 kilograms of products, need 15 kilograms of soybean, proportion is 1.04 bittern 46 grams, surplus is a water.Concrete production method is: 15 kilograms of soybean are cleaned, be soaked in water, add water then and wear into soya-bean milk with soy bean milk making machine, remove institute and go out bean dregs, adding water makes its weight reach 100 kilograms, with gained heating soybean milk to 100 ℃, keep carrying out disinfection in 2 minutes, naturally cooling then when the temperature of soya-bean milk is in 16 ℃～0 ℃ scope, adds 46 gram proportions and is 1.04 bittern, stir, with liquid packing machine its metering packing is gone into bag, again through sealing, the technology of sterilization promptly gets product-convenient uellied bean curd of the present invention, product of the present invention is to be creamy white or the even emulsion liquid of milk yellow, when edible product of the present invention poured in the container and boil with warm fire, promptly become delicate mouthfeel, it is distinctive soft to have traditional processed bean curd, fragrant and sweet, appetizing bean product delicacies.
Product of the present invention does not have any additives, is natural green food.
Claims (3)
1, a kind of convenient uellied bean curd is characterized in that its composition is waterborne for having added.The soya-bean milk of Halogen water, in 100 kilograms of products, the consumption of raw material is: 13～15 kilograms of soybean, proportion are 1.02～1.08 De Halogen water, 35～50 grams, and surplus is a water.
2, a kind of production method of convenient uellied bean curd: it is characterized in that heating soybean milk to 100 ℃ is boiled, keep carrying out disinfection in 2～5 minutes, then soya-bean milk is cooled off, utilize bittern the soya-bean milk below 20 ℃ not to be had substantially the principle of cohesion, when soya-bean milk is cooled in 16 ℃～0 ℃ the temperature range, adding proportion is 1.02～1.08 bittern, stirs and promptly gets product-convenient uellied bean curd of the present invention.
3, the production method of convenient uellied bean curd according to claim 2, the proportion that it is characterized in that used bittern is 1.04.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94103349A CN1109287A (en) | 1994-03-31 | 1994-03-31 | Convenient uellied bean curd and its producing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94103349A CN1109287A (en) | 1994-03-31 | 1994-03-31 | Convenient uellied bean curd and its producing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1109287A true CN1109287A (en) | 1995-10-04 |
Family
ID=5031019
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94103349A Pending CN1109287A (en) | 1994-03-31 | 1994-03-31 | Convenient uellied bean curd and its producing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1109287A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696775A (en) * | 2012-05-24 | 2012-10-03 | 苏州金记食品有限公司 | White jade bean curd and preparation method thereof |
| CN102715253A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Method for preparing white jade bean curd |
| CN102715251A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | White jade bean curd |
-
1994
- 1994-03-31 CN CN94103349A patent/CN1109287A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696775A (en) * | 2012-05-24 | 2012-10-03 | 苏州金记食品有限公司 | White jade bean curd and preparation method thereof |
| CN102715253A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Method for preparing white jade bean curd |
| CN102715251A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | White jade bean curd |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Fukushima | Soy proteins for foods centering around soy sauce and tofu | |
| CN101611844A (en) | A kind of instant bean-starch curd, bean jelly and preparation method thereof | |
| CN109452367A (en) | A kind of albumen coconut palm slurry Yoghourt and preparation method thereof | |
| CN107334024A (en) | A kind of preparation method for the rice beverage that ferments | |
| CN106720390A (en) | A kind of clear zymotic fluid lactic acid drink of beans and preparation method thereof | |
| CN1068045C (en) | Solid rice wine paste | |
| CN107801775A (en) | The soybean protein Yoghourt and slow thermal treatment producing method that a kind of low whey of high protein separates out | |
| CN1109287A (en) | Convenient uellied bean curd and its producing method | |
| CN100527968C (en) | Aroma cheese and its preparing method | |
| JPH10210947A (en) | Bean curd containing lactic acid bacteria, soymilk containing lactic acid bacteria, soymilk fermented object and manufacture thereof | |
| JP3156902B2 (en) | Low protein rice, its production method and its processing method | |
| CN1036311C (en) | National seabuckthorn fruit and pea series food | |
| JPS58134963A (en) | Preparation of soybean food | |
| CN1141725A (en) | Walnut-kernel and peanut-kernel milk and production method thereof | |
| CN1107664A (en) | Porridge containing oviduct fat of forest frog and its making method | |
| CN1111959A (en) | Nutrient honey-milk beverage and producing process thereof | |
| JP2001057861A (en) | Pasty natto and production thereof | |
| JPH08173046A (en) | Sesame-mixed candy and its production | |
| CN108541939A (en) | A kind of instant tremella powder and the food containing it | |
| KR20040087658A (en) | Caramel added Chestnut and Method of Preparing thereof | |
| CN1371615A (en) | Butter and preparation process thereof | |
| KR20060013254A (en) | Bean-curd including of fermented soybeans and manufacturing method thereof | |
| KR100599531B1 (en) | Milk with fermented soybeans and manufacturing method of that | |
| CN112655960A (en) | Low-temperature vacuum-steamed and freeze-dried cubilose product and preparation method thereof | |
| JPH0358751A (en) | Candy |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |