CN1111360C - A kind of fresh bean curd - Google Patents
A kind of fresh bean curd Download PDFInfo
- Publication number
- CN1111360C CN1111360C CN99126696A CN99126696A CN1111360C CN 1111360 C CN1111360 C CN 1111360C CN 99126696 A CN99126696 A CN 99126696A CN 99126696 A CN99126696 A CN 99126696A CN 1111360 C CN1111360 C CN 1111360C
- Authority
- CN
- China
- Prior art keywords
- bean curd
- smart powder
- fresh bean
- curing agent
- amorphophalus rivieri
- 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.)
- Expired - Fee Related
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Abstract
This fresh bean curd is primary raw material with the soybean protein Yu the smart powder of Amorphophalus rivieri, curing agent, water are mixed and processed, fresh bean curd has not only kept nutrient components of soybean, and owing to mix the smart powder of Amorphophalus rivieri, bean curd is rich in various trace elements such as tens of seed amino acids and potassium, sodium, magnesium, manganese, zinc, copper, iron, calcium, molybdenum, boron, have and be of high nutritive value, the characteristics that the various help of element is strong, boil and do not stick with paste, cannot not press from both sides mashedly, inhale flavor and melt, melt and not broken strong, sliding tender containing in refreshing, crisp, a kind of brand-new, high-grade bean product are provided.
Description
The invention belongs to food industrial technical field, specifically a kind of fresh bean curd.
Bean product are national heritages of China, pass on from one to another in the Han dynasty, and promptly B.C. 206～195 years, the history in existing more than 2,000 year so far.According to historical data records, the clotting method of system bean curd was promptly invented in the past in five generations, and its principle is with the high concentration soya-bean milk of making, and utilized the reduction of itself pH value, produced acid physical change and formed the albumen network structure.People have grasped after the principle of system bean curd, progressively develop diversified bean product, and burn bavin by single household's chafing dish in rural area, and artificial hand bag develops into small towns, city, has formed the bean curd workshop.Particularly recent two decades comes, and bean product production has obtained developing rapidly, because the appearance of various bean product production equipments has realized the industrialization that bean product are produced.Its kind is also more and more, reach over one hundred kind approximately, because bean product contain amino acid and other nutriment that the indispensable protein of human body is formed, and aboundresources, produce the attention that has been subjected to countries in the world food nutritions circle easily, there is tame magazine prophesy in the U.S.: " following 10 years, the most successful and what market potential was arranged most is not to be automobile, television set and electronic product, but the bean curd of China." still; with bean-curd product and the disclosed technical data that occurs in the market; bean-curd product serves as maximum for two kinds with fresh bean curd goods such as white spirit and manufactured goods such as deep fried bean curd, fermented bean curd; the fresh bean curd goods resting period is very short; can't be fresh-keeping; though and long shelf-lifes such as deep fried bean curd, fermented bean curd some, but the nutrition and the local flavor of shortage fresh bean curd goods.For this reason, develop and a kind ofly can grow the fresh bean curd of guaranteeing the quality, the problem that has become a kind of common concern of food circle and tried hard to solve.
Purpose of the present invention will provide a kind of fresh bean curd exactly, and it is longer that this fresh bean curd has the shelf-life, and nutrition more horn of plenty, the better characteristics of mouthfeel.
In order to realize the foregoing invention purpose, the present invention has adopted following technical scheme:
This fresh bean curd is primary raw material ， with the soybean protein Yu the smart powder of Amorphophalus rivieri, curing agent, water are mixed and processed, and each constituent content (% by weight percentage) is:
Soybean protein 1.15～1.9
The smart powder 1.15～1.9 of Amorphophalus rivieri
Curing agent 0.2～0.6
Water 95.6～97.5
Owing to adopted technique scheme: the present invention has ideally realized its goal of the invention, fresh bean curd has not only kept nutrient components of soybean, and owing to mix the smart powder of Amorphophalus rivieri, bean curd is rich in various trace elements such as tens of seed amino acids and potassium, sodium, magnesium, manganese, zinc, copper, iron, calcium, molybdenum, boron, have and be of high nutritive value, the characteristics that the various help of element is strong, boil and do not stick with paste, cannot not press from both sides mashedly, inhale flavor and melt, melt and not broken strong, sliding tender containing in refreshing, crisp, a kind of brand-new, high-grade bean product are provided.
Embodiment:
The present invention includes product and production technology, fresh bean curd of the present invention is primary raw material ， with the soybean protein Yu the smart powder of Amorphophalus rivieri, curing agent, water are mixed and processed, and each constituent content (% by weight percentage) is:
Soybean protein 1.15～1.9
The smart powder 1.15～1.9 of Amorphophalus rivieri
Curing agent 0.2～0.6
Water 95.6～97.5
Embodiment 1:
For the taste and the color and luster that improve fresh bean curd, present embodiment has increased mealy potato on the basis of stock blend, and each constituent content (% by weight percentage) is:
Soybean protein 1.15～1.9
The smart powder 1.15～1.9 of Amorphophalus rivieri
Curing agent 0.2～0.6
Water 94.6～97.3
Mealy potato 0.2～1
Embodiment 2:
For the taste and the color and luster that improve fresh bean curd, present embodiment has increased mealy potato and food coloring on the basis of stock blend, and each constituent content (% by weight percentage) is:
Soybean protein 1.15～1.9
The smart powder 1.15～1.9 of Amorphophalus rivieri
Curing agent 0.2～0.6
Water 94.28～97.26
Mealy potato 0.2～1
Food coloring 0.04～0.32
Embodiment 3:
Each constituent content of present embodiment (% by weight percentage) is:
Soybean protein 1.15
The smart powder 1.17 of Amorphophalus rivieri
Curing agent 0.4
Water 96.98
Mealy potato 0.2
Food coloring 0.1
Embodiment 4:
Each constituent content of present embodiment (% by weight percentage) is:
Soybean protein 1.4
The smart powder 1.27 of Amorphophalus rivieri
Curing agent 0.5
Water 96.51
Mealy potato 0.23
Food coloring 0.09
Claims (3)
1, a kind of fresh bean curd is characterized in that this fresh bean curd is primary raw material ， with the soybean protein Yu the smart powder of Amorphophalus rivieri, curing agent, water are mixed and processed, and each constituent content (% by weight percentage) is:
Soybean protein: 1.15～1.9
The smart powder of Amorphophalus rivieri: 1.15～1.9
Curing agent: 0.2～0.6
Water: 95.6～97.5
2, a kind of fresh bean curd according to claim 1 is characterized in that, has increased mealy potato, and each constituent content (% by weight percentage) is:
Soybean protein: 1.15～1.9
The smart powder of Amorphophalus rivieri: 1.15～1.9
Curing agent: 0.2～0.6
Water: 94.6～97.3
Mealy potato: 0.2～1
3, a kind of fresh bean curd according to claim 2 is characterized in that having increased food coloring, and each constituent content (% by weight percentage) is:
Soybean protein: 1.15～1.9
The smart powder of Amorphophalus rivieri: 1.15～1.9
Curing agent: 0.2～0.6
Water: 94.28～97.26
Mealy potato: 0.2～1
Food coloring: 0.04～0.32
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99126696A CN1111360C (en) | 1999-12-27 | 1999-12-27 | A kind of fresh bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99126696A CN1111360C (en) | 1999-12-27 | 1999-12-27 | A kind of fresh bean curd |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1301499A CN1301499A (en) | 2001-07-04 |
| CN1111360C true CN1111360C (en) | 2003-06-18 |
Family
ID=5284519
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99126696A Expired - Fee Related CN1111360C (en) | 1999-12-27 | 1999-12-27 | A kind of fresh bean curd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1111360C (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100403929C (en) * | 2005-06-07 | 2008-07-23 | 太原理工大学 | Manufacturing method of pure natural soybean tofu |
| CN106306060A (en) * | 2015-06-15 | 2017-01-11 | 高仁丽 | Fresh bean curd and production process thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1032999A (en) * | 1987-11-13 | 1989-05-24 | 湖南省慈利县武陵食品研制厂 | Frozen konjak (amorphophallus rivieri) with tremella flavour and productive precess for canned |
| CN1064991A (en) * | 1992-01-30 | 1992-10-07 | 贵州省安顺民族饭店 | From konjaku, extract konjaku essence and preservation method thereof |
| CN1148472A (en) * | 1995-08-31 | 1997-04-30 | 不二制油株式会社 | Method for making fried bean-curd |
-
1999
- 1999-12-27 CN CN99126696A patent/CN1111360C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1032999A (en) * | 1987-11-13 | 1989-05-24 | 湖南省慈利县武陵食品研制厂 | Frozen konjak (amorphophallus rivieri) with tremella flavour and productive precess for canned |
| CN1064991A (en) * | 1992-01-30 | 1992-10-07 | 贵州省安顺民族饭店 | From konjaku, extract konjaku essence and preservation method thereof |
| CN1148472A (en) * | 1995-08-31 | 1997-04-30 | 不二制油株式会社 | Method for making fried bean-curd |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1301499A (en) | 2001-07-04 |
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Effective date of registration: 20151126 Address after: 502 413001, comprehensive service building, East New District, hi tech Zone, Hunan, Yiyang Patentee after: Yiyang science and Technology Achievement Transformation Service Center Patentee after: Zhou Chunhua Address before: 413001, No. 156, Wuyi East Road, Hunan, Yiyang (nine Fu Food & Beverage Company) Patentee before: Zhou Gao |
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20030618 Termination date: 20161227 |
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| CF01 | Termination of patent right due to non-payment of annual fee |