KR20010000969A - Making method of multicolored beancurd containing various kinds of vegetable juice and particles - Google Patents

Abstract

PURPOSE: A preparation method of beancurd mixing grinded vegetables is provided for the multicolored beancurd product with abundant nutrients. CONSTITUTION: The method is characterized in the following steps: (i) grinding washed vegetables including red pepper, green pepper, radish, red cabbage, carrot, green onion, garlic and mulberry leaves by 2-3mm of particles; (ii) separating vegetable juice from vegetable particles(2); (iii) pulverizing beans soaked in water with the vegetable juice and boiling to get soybean liquid; (iv) adding the vegetable particles to the liquid and stirring well for 2-3min; and then (v) coagulating the liquid by pouring brine and forming a beancurd product.

Description

A method of manufacturing tofu with a multicolored shape structure, which contains various kinds of vegetable juice and particles.

The present invention is a variety of vegetables, red, green pepper, bell pepper, red radish, red cabbage. Compressed and washed vegetables such as carrot mulberry leaf garlic garlic, the total weight = equal to the total weight = raw soybeans to the required amount of weight, dehydrated by the centrifugation method of 2-3 minutes in the ratio of vegetable juice and vegetable particles Separate and collect the soybeans soaked in water. stone. After removing foreign matters (minimizing the moisture content of soybeans by the centrifugal method), mix and collect the collected vegetable juice, grind it, filter it out, and adjust the concentration in the soybeans with water and boil it thoroughly. After 2-3 minutes of mixing or stirring, you can get the soft tofu mixed with the vegetable color and the granular structure of the solid and stirring it. The soft tofu obtained by the above technique is put in a certain shape, and the water is cooled and cut with a knife. The article molded into the shape of Figure 1 is obtained.

Therefore, the article of the present invention can be expected to have synergistic effect with high protein tofu with functional vegetable nutrients, and to easily and conveniently ingest various kinds of vegetable nutrients, contributing to health promotion, and contributing to the development of food culture by variety of convenience in cooking. In addition, it will play an important role in establishing the dual effect base of the development of agricultural industry and food industry by increasing income to farmers by increasing cultivation of facility vegetables in rural areas.

In the past, there was a lack of nutrient dissemination and color shape because it was limited to very limited indigenous food cooking and protein nutrient single ingredient supply such as simple white tofu shape or soil bean curd tofu production.

In order to achieve the above purpose, when cutting vegetables and cutting them into 2-3 mm, dehydrate them, vegetable juice and vegetable grains are prepared by smashing soybeans during the tofu manufacturing process. To prevent the loss of nutritious vegetables and boil the vegetable particles, boil the soybeans, and cook them. Then, mix them. After sterilization for 1 to 2 minutes, immediately add the water and stir again. Obtained mixed bean curd with two-colored structure

1 is a color-shaped plane, bottom, back, full perspective view of the finished food of the present invention.

Figure 2 is a cross-sectional view of the left and right side cuts to the article

3 is a technical embodiment. Reference

Description of the sign

1 (1) Vegetable blended food (2) Vegetable particles (3) Cut section of the article

The present invention is a food made from soybeans, which is ground to remove soybeans, and then cooked and put into a single ingredient food manufacturing process to make a specific functional vegetable red, green, red pepper, bell pepper red radish, red cabbage, blush, green onion, garlic, etc. Chop well and grind dehydrated to 2-3mm size particle and mix the collected sap when you grind beans. Vegetable particles are put in the cooked bean broth immediately after the soybean broth has been cooked, and sterilized and mixed for 2-3 minutes. Tofu structure on Pinterest

The purpose of the present invention is to combine the mixed vegetable tofu and Gotham white food having a variety of nutrients of functional vegetables in nature and their inherent synergistic effect. It simplifies the cooking process and makes it easy to ingest various types of vegetable nutrients, which are praised as medicines, to help improve the health of the people and human beings, contribute to the development of food culture improvement, and to revitalize facility vegetable cultivation in rural areas. It has a dual effect on power generation.

Claims (1)

Certain Vegetables Red Green Pepper Bell Pepper Red Cabbage. Carrot leeks. Spray and wash garlic and mulberry leaves with 2-3mm particles, and then dehydrate and separate by centrifugation. Soak in the washed beans, mix the vegetable juice, boil the soybeans, and mix the leaves immediately. Tofu to solidify vegetable color, shape mixed composition