CN1183921A - New beancurd producing technology by using soya bean with added milk - Google Patents
New beancurd producing technology by using soya bean with added milk Download PDFInfo
- Publication number
- CN1183921A CN1183921A CN96122143A CN96122143A CN1183921A CN 1183921 A CN1183921 A CN 1183921A CN 96122143 A CN96122143 A CN 96122143A CN 96122143 A CN96122143 A CN 96122143A CN 1183921 A CN1183921 A CN 1183921A
- Authority
- CN
- China
- Prior art keywords
- beancurd
- milk
- soya bean
- new
- technology
- 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 present invention produces milk beancurd with soya bean and milk in certain ratio by using new type coagulant comprising glucono-S-lactone, gypsum and calcium chloride. The said technology can raise beancurd yield, being 2-3 times that of traditional technology, produce pure white and delicious beancurd and raise the absorption rate of human body to protein to as high as 75%. The beancurd product is box packed, and this can prevent secondary pollution in marketing process and prolong preservation period.
Description
The new technology that soya bean adds milk making bean curd is to belong to food processing technology field, this technology is the method that I have improved traditional production bean curd myself, through research and discovery in a few years, soya bean and milk are added together with new coagulant point system, use the bean curd rate and improve 2 times; And the pure white exquisiteness of bean curd of making, quality is even, and is fresh and tender smooth, tasty; Improved the people simultaneously to the protein adsorption rate, absorptivity is 75%.And common beancurd only is 30%; The Main Ingredients and Appearance of the coagulating agent that this bean curd uses is a lactone, and the gluconic acid that its hydrolysis forms is the available nutriment of human body.And the coagulating agent that traditional bean curd uses contains harmful chemical substance; This bean curd adopts and attaches together, and the hygienic quality height has been avoided the secondary pollution of sales process, convenient client's purchase and carrying; Prolonged the shelf-life, it is still as before fresh to deposit a week under the normal temperature; Reduced waste water and nutritive loss, this bean curd does not have yellow seriflux discharges, and has avoided the partial loss of various vitamins and nutriment.
Claims (2)
- Soya bean adds milk and makes bean curd, is soya bean to be added in proportion with milk be in the same place, and selects the dried milk cake of system with new coagulant by special process.Special claimed interest field:1. safeguard that soya bean adds the technology that milk is made bean curd.
- 2. safeguard that soya bean adds the matching method of milk solidifying agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96122143A CN1183921A (en) | 1996-11-28 | 1996-11-28 | New beancurd producing technology by using soya bean with added milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96122143A CN1183921A (en) | 1996-11-28 | 1996-11-28 | New beancurd producing technology by using soya bean with added milk |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1183921A true CN1183921A (en) | 1998-06-10 |
Family
ID=5127118
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96122143A Pending CN1183921A (en) | 1996-11-28 | 1996-11-28 | New beancurd producing technology by using soya bean with added milk |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1183921A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101406216B (en) * | 2008-11-14 | 2010-12-08 | 云南农业大学 | Milk coagulant and uses thereof |
| CN101213993B (en) * | 2007-12-27 | 2011-07-20 | 内蒙古伊利实业集团股份有限公司 | Freeze drying milk soybean curd and preparation thereof |
| CN103621669A (en) * | 2013-11-05 | 2014-03-12 | 苏州金记食品有限公司 | Plate-shaped bean curd and preparation method thereof |
| CN103621670A (en) * | 2013-11-05 | 2014-03-12 | 苏州金记食品有限公司 | Plate-shaped bean curd |
| CN104026225A (en) * | 2014-05-27 | 2014-09-10 | 赵栓计 | High-protein nutritious sausage and preparation method thereof |
| CN104642710A (en) * | 2015-03-17 | 2015-05-27 | 安徽科技学院 | Hericium erinaceus bean-curd ice cream and production method thereof |
| CN107668214A (en) * | 2017-09-29 | 2018-02-09 | 刘小平 | A kind of Chinese milk vetch bean curd |
| CN107853402A (en) * | 2017-12-10 | 2018-03-30 | 山东禹王生态食业有限公司 | A kind of double protein tamarind corruption and preparation method thereof |
| CN113966808A (en) * | 2021-10-20 | 2022-01-25 | 达州合得拢食品有限公司 | Production process of soybean horn-soaked bean curd with base flavor |
-
1996
- 1996-11-28 CN CN96122143A patent/CN1183921A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101213993B (en) * | 2007-12-27 | 2011-07-20 | 内蒙古伊利实业集团股份有限公司 | Freeze drying milk soybean curd and preparation thereof |
| CN101406216B (en) * | 2008-11-14 | 2010-12-08 | 云南农业大学 | Milk coagulant and uses thereof |
| CN103621669A (en) * | 2013-11-05 | 2014-03-12 | 苏州金记食品有限公司 | Plate-shaped bean curd and preparation method thereof |
| CN103621670A (en) * | 2013-11-05 | 2014-03-12 | 苏州金记食品有限公司 | Plate-shaped bean curd |
| CN104026225A (en) * | 2014-05-27 | 2014-09-10 | 赵栓计 | High-protein nutritious sausage and preparation method thereof |
| CN104642710A (en) * | 2015-03-17 | 2015-05-27 | 安徽科技学院 | Hericium erinaceus bean-curd ice cream and production method thereof |
| CN104642710B (en) * | 2015-03-17 | 2018-01-16 | 安徽科技学院 | A kind of Hericium erinaceus bean curd ice cream and preparation method thereof |
| CN107668214A (en) * | 2017-09-29 | 2018-02-09 | 刘小平 | A kind of Chinese milk vetch bean curd |
| CN107853402A (en) * | 2017-12-10 | 2018-03-30 | 山东禹王生态食业有限公司 | A kind of double protein tamarind corruption and preparation method thereof |
| CN113966808A (en) * | 2021-10-20 | 2022-01-25 | 达州合得拢食品有限公司 | Production process of soybean horn-soaked bean curd with base flavor |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP2000325044A (en) | Health food, feed and health seasoning consisting mainly of soybean curd and lees of bean curd | |
| CN105146023A (en) | Papaya soft sweets and making method thereof | |
| KR100804410B1 (en) | Process for making pill using sulfur duck | |
| CN106616443A (en) | Fragrant spiced beef preparation method | |
| CN1183921A (en) | New beancurd producing technology by using soya bean with added milk | |
| CN102461910A (en) | Pigskin nutritive strips | |
| JP2001149049A (en) | Oyster extract having high mineral content and method for producing the same | |
| JPH01206970A (en) | Novel food | |
| CN104012858B (en) | A kind of mantis shrimp health-care fresh-preservation steamed bun and preparation method thereof | |
| CN106260497A (en) | A kind of giant salamander nourishing egg albumen powder production technology | |
| EP0273485A3 (en) | A process for preparing a raw material for human food; human food; a process for preparing a pharmaceutical composition | |
| CN1053348A (en) | Preparation method of whole fish product | |
| Palo et al. | Slovak sheep cheeses | |
| CN1582690B (en) | Preparation of soybean milk powder with sea cucumber | |
| CN1067221C (en) | Spirulina milk powder and its preparing process | |
| CN1068042C (en) | Male silk moth health wine and producing process thereof | |
| CN108013390A (en) | A kind of preparation method of swimming crab canned food | |
| CN104432022B (en) | A kind of mixotrophism powder of eliminating inferior health and preparation method thereof | |
| CN1130985C (en) | Red bean powder and its production process | |
| RU2802759C1 (en) | Method for obtaining marine biological calcium from shrimp shell waste | |
| JP4115561B2 (en) | Hair growth promoter | |
| RU2124853C1 (en) | Method of preparing base for alcohol-free beverages | |
| CN107080164A (en) | Beautifying face and moistering lotion healthcare mushroom boiled dumpling and preparation method | |
| CN107125748A (en) | A kind of water caltrop bubble for improving memory and water caltrop stem and preparation method thereof | |
| RU2125390C1 (en) | Soft drink |
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 |