CN1934999A - Tofukasu series food and its production method - Google Patents
Tofukasu series food and its production method Download PDFInfo
- Publication number
- CN1934999A CN1934999A CNA2005100298505A CN200510029850A CN1934999A CN 1934999 A CN1934999 A CN 1934999A CN A2005100298505 A CNA2005100298505 A CN A2005100298505A CN 200510029850 A CN200510029850 A CN 200510029850A CN 1934999 A CN1934999 A CN 1934999A
- Authority
- CN
- China
- Prior art keywords
- dregs
- bean dregs
- fried
- production method
- bean
- 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
Abstract
The present invention relates to a kind of grass dregs series food and its production method. It is characterized by that the grass dregs can be baked, stir-fried, deep-fried or steamed, then can be directly made or fermented and made into various different series foods including grass dregs biscuit, grass dregs sauce, grass dregs deep-fried cake, gass dregs bread and dried gass dregs, etc.
Description
The present invention relates to a kind of product, i.e. the production method of Tofukasu series food and this series food with multiple eating and health care.
Because soybean residue is rich in several amino acids, trace element etc., it has plurality of health care functions to human body, therefore how just be based on this consideration, this pure natural product with multiple eating and health care is served the mankind by Modern Manufacturing Technology, this aim of the present invention just with soybean residue.
Embodiment
(1) bean dreg biscuit
Got the okara powder 50% of 200 mesh sieves by weight, gluten 47%, salt 0.5%, chemical flavor enhancement, synthetic sweetleaf agent, various vitamins and natural flavouring be totally 2.5% mixing, adds 3 times water again, the furnishing dough is made the biscuit material base and is toasted, and can process crisp good to eat bean dreg biscuit.
(2) bean dregs soy sauce
Soybean residue 20kg, wheat bran 20kg, salt and an amount of condiment.After earlier soybean residue and wheat bran being mixed thoroughly, in cage, steamed about 3 hours, mix 0.3% sauce song when cooling to 37 ℃ after coming out of steamer, be spread out on plank or the dustpan, about thick 2cm, place 30 ℃ indoor fermentation.Grow Bai Maoshi two days later, it is broken that it is stirred stranding, in the cylinder of packing into after fermenting again a day, adds cold to 70 ℃ of hot boiling water 28kg of adding, stirs evenly, and the cylinder face spreads the thick salt of 1cm, is incubated 3 days again.Keep 60 ℃ in first day, kept 70 ℃ in second day, turn over cylinder once, the bottom is ploughed under on the upper strata, spread the thick salt of 1cm more in the above, kept 80 ℃ on the 3rd day.Add the Chinese prickly ash of having fried in shallow oil, big feed liquid after 3 days.After half an hour, soy sauce juice is leached, just make the bean dregs soy sauce.
(3) bean dregs fried cake
Get bean dregs 25kg, starch 8kg, wheat flour 2kg, granulated sugar 4kg, salt 0.2kg, sesame 0.1kg mixes, and again with soya-bean milk 1-2kg, mixes to mix thoroughly and rubs, press required form moulded section, put into temperature after the demoulding and be and friedly in 210-230 ℃ the oil cauldron pull out when being brown to the surface, the filter drier oil, the cool back of drying in the air the bean dregs fried cake of delicious and crisp.
(4) bean dregs bread
Get 150 mesh sieve okara powder 57% by weight, gluten 40%, salt 1.5%, glutamic acid, succus liquiritiae, various vitamins and natural flavouring 1.5%. altogether earlier are modulated into dough with above-mentioned raw materials, cut into piece and place dish, put into baking oven baking 5-7 minute again, promptly make the bread-type food products of fluffy good to eat other tool local flavor.
(5) bean dregs are done
Soybean residue 20kg, salt a little and an amount of condiment.After earlier soybean residue and salt being mixed thoroughly, in cage, steamed about 30 minutes, perhaps in the heat pot, fried about 30 minutes, place 30 ℃ indoor fermentation.Grow Bai Maoshi two days later, promptly can be used for cooking or being cut into fine strip shape, after drying, promptly can be used for cooking.
Claims (2)
1, the production method of Tofukasu series food.This product mainly is with soybean residue baking, fry, fried or steam after, directly or by fermentation make various series food, comprise that bean dreg biscuit, bean dregs soy sauce, bean dregs fried cake, bean dregs bread, bean dregs do etc.
2, soybean residue food series comprises that mainly bean dreg biscuit, bean dregs soy sauce, bean dregs fried cake, bean dregs bread, bean dregs do etc.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100298505A CN1934999A (en) | 2005-09-22 | 2005-09-22 | Tofukasu series food and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100298505A CN1934999A (en) | 2005-09-22 | 2005-09-22 | Tofukasu series food and its production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1934999A true CN1934999A (en) | 2007-03-28 |
Family
ID=37952884
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2005100298505A Pending CN1934999A (en) | 2005-09-22 | 2005-09-22 | Tofukasu series food and its production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1934999A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912135A (en) * | 2010-07-15 | 2010-12-15 | 四川春雨芽菜开发有限公司 | Pure bean sprout milk |
| CN102187886A (en) * | 2011-06-14 | 2011-09-21 | 王春成 | Bread rich in soybean cellulose and preparation method thereof |
| CN103329969A (en) * | 2013-05-27 | 2013-10-02 | 陈翠林 | Soybean residue and red date health-care bread and preparation method of bread |
| CN103444816A (en) * | 2013-07-27 | 2013-12-18 | 利辛县东华面粉有限责任公司 | Jiedu green-tea health flour and preparation method thereof |
| CN104187358A (en) * | 2014-07-23 | 2014-12-10 | 马鞍山江心绿洲食品有限公司 | Bean dreg steamed bun with jasmine and fructus lycii |
| CN105557941A (en) * | 2015-12-30 | 2016-05-11 | 仲恺农业工程学院 | Bean curd residue high-fiber biscuits and preparation method thereof |
-
2005
- 2005-09-22 CN CNA2005100298505A patent/CN1934999A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912135A (en) * | 2010-07-15 | 2010-12-15 | 四川春雨芽菜开发有限公司 | Pure bean sprout milk |
| CN101912135B (en) * | 2010-07-15 | 2012-12-05 | 四川春雨芽菜开发有限公司 | Processing method of dry matter after squeezing bean sprout |
| CN102187886A (en) * | 2011-06-14 | 2011-09-21 | 王春成 | Bread rich in soybean cellulose and preparation method thereof |
| CN103329969A (en) * | 2013-05-27 | 2013-10-02 | 陈翠林 | Soybean residue and red date health-care bread and preparation method of bread |
| CN103329969B (en) * | 2013-05-27 | 2015-04-15 | 陈翠林 | Soybean residue and red date health-care bread and preparation method of bread |
| CN103444816A (en) * | 2013-07-27 | 2013-12-18 | 利辛县东华面粉有限责任公司 | Jiedu green-tea health flour and preparation method thereof |
| CN104187358A (en) * | 2014-07-23 | 2014-12-10 | 马鞍山江心绿洲食品有限公司 | Bean dreg steamed bun with jasmine and fructus lycii |
| CN105557941A (en) * | 2015-12-30 | 2016-05-11 | 仲恺农业工程学院 | Bean curd residue high-fiber biscuits and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2219804C1 (en) | Method for preparing of stuffed cabbage rolls | |
| CN101453911A (en) | Manufacturing method for rice pizza | |
| CN101461490A (en) | Nutrition rice crust and making method | |
| CN101579083A (en) | Natural and crisp biscuit prepared by freezing method and preparation process thereof | |
| CN1934999A (en) | Tofukasu series food and its production method | |
| CN104770445A (en) | Coarse cereal biscuits with high dietary fibers and a preparation method thereof | |
| CN1101802A (en) | Process for producing millet crust | |
| CN105341175A (en) | Meat tofu and manufacture method thereof | |
| Onabolu | New food products from cassava | |
| CN109349529A (en) | A kind of preparation method of the low non-fried purple sweet potato instant noodles of oil content | |
| CN103918742B (en) | A kind of Ipomoea batatas gem and preparation method thereof | |
| KR20150128249A (en) | Manufacture method of rice noodles with the crust of overcooked rice | |
| KR100344562B1 (en) | manufacture method of crush fish no fry in oil | |
| CN104585676A (en) | Preparation process of baked sweet potato flavor food | |
| CN106614939A (en) | Sandwich thin pancake crisp fritters | |
| KR101773957B1 (en) | Manufacturing method of scorched rice for cereal and scorched rice for cereal by the method | |
| CN1561798A (en) | Method for processing duck wheat coarse grain food | |
| CN101461492A (en) | Local flavor rice crust and making method | |
| Sanni | Cassava recipes for household food security | |
| CN107950879A (en) | A kind of cheese's curry potato roll cake and preparation method thereof | |
| CN103535402A (en) | Method for manufacturing bean shred noodles | |
| CN113180187A (en) | Rice crust with powder spread and preparation method thereof | |
| KR20020026776A (en) | A dough be contained a lot of flesh-meat element and it's a manufacturing process | |
| CN101401629A (en) | Nourishing steamed bread, steamed stuffed bun, steamed roll, fried (baked) cake, pastry and biscuit | |
| CN101697766A (en) | Soybean milk chocolate cookie |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |