CN1165635A - Method for prodn. of bean curd - Google Patents
Method for prodn. of bean curd Download PDFInfo
- Publication number
- CN1165635A CN1165635A CN96115276A CN96115276A CN1165635A CN 1165635 A CN1165635 A CN 1165635A CN 96115276 A CN96115276 A CN 96115276A CN 96115276 A CN96115276 A CN 96115276A CN 1165635 A CN1165635 A CN 1165635A
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- bean curd
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Abstract
A kind of bean curd is made up of egg, water, edible salt and lactone additive through mixing uniformly, high-pressure (3-5 Kg) injection into refractory plastic bags, heating to 70-80 deg.C for 30-60 min by water bath method or steam method and cooling in water.
Description
The present invention is a kind of production method of congealed fat food.
The production method of traditional bean curd is through grinding operation such as heating such as adding salt, alum, condensation moulding and making with soya bean, this bean curd holding time is short, organize thicker, nutritive value is not high, and along with people's living standard improves constantly, people propose higher requirement to this based food, need fresher and tenderer, mouthfeel is better, and the holding time is long, organizes finer and closely woven food.
It is smooth to the purpose of this invention is to provide a kind of mouthfeel, fresh and tender high resilience, the production method of the bean curd that cold preservation time is long.
A kind of production method of bean curd is with 1～15 kilogram in egg, 12～15 kilograms in water, 0.01～0.05 kilogram of salt.3～8 kilograms of mixing of interior fat additives stir evenly, and inject resistant to elevated temperatures polybag with 3～5 kilograms of pressure, heat 30～60 minutes with immersion method or vapor method again, and temperature is 70～80 ℃, draws bean curd with water cooling at last; Wherein be 45 minutes Zui Jia heat time heating time, and temperature is 80 ℃; Best injection pressure is 3 kilograms.
Be described further according to embodiment below;
With 12 kilograms in egg, 13 kilograms in water, 0.01 kilogram of salt, 2 kilograms of meat fat additives all mix, and pressurization is 3 kilograms in container, injects in the high-temperature resistance plastice bag, with vapor method heating 45 minutes, 80 ℃ of temperature; Again with the bean curd that freeze-outs after the water cooling, the freeze proof power of the bean curd of being produced is strong, water-retaining property is strong, the refrigeration life-span is long, and common similar commodity can only be maintained in subzero below 5 ℃, ice just takes place less than subzero 6 ℃ the time analyse, whole stiff, lose commodity value after thawing, and method ability of the present invention is chilled to subzero 15 ℃ of nothings and freezes and analyse, subzero 10 ℃ of long-term storage are stable.
Claims (3)
1, a kind of production method of bean curd is characterized in that 1～15 kilogram in egg, 12～15 kilograms in water, 0.01～0.05 kilogram of salt.3～8 kilograms of mixing of interior fat additives stir evenly, and inject resistant to elevated temperatures polybag with 3～5 kilograms of pressure, heat 30～60 minutes with immersion method or vapor method again, and temperature is 70～80 ℃, draws bean curd with water cooling at last.
2, method according to claim 1 is characterized in that the time of heating is 45 minutes, and temperature is 80 ℃.
3, method according to claim 1 is characterized in that injection pressure is 3 kilograms.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96115276A CN1165635A (en) | 1996-05-18 | 1996-05-18 | Method for prodn. of bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96115276A CN1165635A (en) | 1996-05-18 | 1996-05-18 | Method for prodn. of bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1165635A true CN1165635A (en) | 1997-11-26 |
Family
ID=5122552
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96115276A Pending CN1165635A (en) | 1996-05-18 | 1996-05-18 | Method for prodn. of bean curd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1165635A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669725A (en) * | 2012-05-30 | 2012-09-19 | 广东真美食品集团有限公司 | Setting method for thermal coagulation egg products |
| CN108477530A (en) * | 2018-05-28 | 2018-09-04 | 魏光兰 | Japanese bean curd and preparation method thereof |
-
1996
- 1996-05-18 CN CN96115276A patent/CN1165635A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669725A (en) * | 2012-05-30 | 2012-09-19 | 广东真美食品集团有限公司 | Setting method for thermal coagulation egg products |
| CN102669725B (en) * | 2012-05-30 | 2013-06-05 | 广东真美食品集团有限公司 | Setting method for thermal coagulation egg products |
| CN108477530A (en) * | 2018-05-28 | 2018-09-04 | 魏光兰 | Japanese bean curd and preparation method thereof |
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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 |