KR890014009A - 쑥두부 제조방법 - Google Patents
쑥두부 제조방법 Download PDFInfo
- Publication number
- KR890014009A KR890014009A KR1019880003387A KR880003387A KR890014009A KR 890014009 A KR890014009 A KR 890014009A KR 1019880003387 A KR1019880003387 A KR 1019880003387A KR 880003387 A KR880003387 A KR 880003387A KR 890014009 A KR890014009 A KR 890014009A
- Authority
- KR
- South Korea
- Prior art keywords
- concentration
- mugwort
- tofu
- coagulant
- water
- Prior art date
Links
- 240000006891 Artemisia vulgaris Species 0.000 title claims 9
- 235000003261 Artemisia vulgaris Nutrition 0.000 title claims 9
- 235000013527 bean curd Nutrition 0.000 title claims 6
- 235000010469 Glycine max Nutrition 0.000 claims 4
- 244000068988 Glycine max Species 0.000 claims 4
- 239000000701 coagulant Substances 0.000 claims 3
- 238000007872 degassing Methods 0.000 claims 3
- 235000013336 milk Nutrition 0.000 claims 3
- 239000008267 milk Substances 0.000 claims 3
- 210000004080 milk Anatomy 0.000 claims 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 3
- 239000007788 liquid Substances 0.000 claims 2
- 238000004519 manufacturing process Methods 0.000 claims 2
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 claims 1
- 235000003097 Artemisia absinthium Nutrition 0.000 claims 1
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 claims 1
- 241000146384 Glaux Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 239000001138 artemisia absinthium Substances 0.000 claims 1
- 230000001112 coagulating effect Effects 0.000 claims 1
- 238000001914 filtration Methods 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 claims 1
- 238000012856 packing Methods 0.000 claims 1
- 238000010025 steaming Methods 0.000 claims 1
- 230000001954 sterilising effect Effects 0.000 claims 1
- 238000004659 sterilization and disinfection Methods 0.000 claims 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims 1
- 238000010586 diagram Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/31—Removing undesirable substances, e.g. bitter substances by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Manufacturing & Machinery (AREA)
- Mycology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
내용 없음.
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
제 1 도 및 제 2도는 본 발명의 공정도이다.
Claims (2)
- 약 7.5kg의 세척석발된 콩을 마쇄하고 여과하여 농도계 농도 6도-8도인 순두유액25l를 얻고 마른쑥 20-40g을 4-6시간동안 12℃-14℃온도인 1l 의 물에 함수시킨후 마쇄기로 분쇄하여 40-70메시이고 농도계농도 1.5도-5도인 쑥고형 물을 얻어 95℃-100℃로 증숙기에서 함께 증숙하며 탈기탱크로 탈기한 두유액을 응고통에서 응고제를 첨가하여 순두부 상태로 두부를 응고한 후 성형압착기에서 40-60kg/cm3의 힘으로 10-20분간 압착이수하여 쑥경두부를 얻는 것을 특징으로 하는 쑥경두부 제조방법.
- 약 7.5kg의 세척된 콩을 마쇄하고 여과하여 농도계 농도 10℃-13℃인 순두유액25l를 얻고 마른숙 20-40g을 4-6시간동안 12℃-14℃온도인 1l 의 물에 함수시킨후 마쇄기로 분쇄하고 압착하여 40-80메시이고 농도계 농도 1.5°-5°인 쑥액을 얻으며 이순두유와 쑥액을 95℃-110℃로 증숙기에서 함께 증숙시킨후 냉각하고 탈기탱크로 탈기함과 동시에 응고제를 첨가용해하며 포장용기에 포장하여 밀봉한후 살균온도 80-100℃로 살균하여 10℃로 재차 냉각하여 얻는 것을 특징으로 하는 쑥연두부및 쑥순두부 제조방법.※ 참고사항:최초출원 내용에 의하여 공개하는 것임.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019880003387A KR900005467B1 (ko) | 1988-03-28 | 1988-03-28 | 쑥두부 제조방법 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019880003387A KR900005467B1 (ko) | 1988-03-28 | 1988-03-28 | 쑥두부 제조방법 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR890014009A true KR890014009A (ko) | 1989-10-21 |
| KR900005467B1 KR900005467B1 (ko) | 1990-07-30 |
Family
ID=19273196
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019880003387A KR900005467B1 (ko) | 1988-03-28 | 1988-03-28 | 쑥두부 제조방법 |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR900005467B1 (ko) |
-
1988
- 1988-03-28 KR KR1019880003387A patent/KR900005467B1/ko not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| KR900005467B1 (ko) | 1990-07-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA2015256C (en) | Process for making acid activated bleaching earth using high susceptibility source clay and novel bleaching earth product | |
| KR100457149B1 (ko) | 무균포장두부제품의제조법 | |
| CN106117610A (zh) | 玉米全秆再生纤维素‑纳米活性炭复合凝胶膜的制备方法 | |
| EP0398636B1 (en) | A process for making acid activated bleaching earth | |
| CN107096506A (zh) | 一种纳米Fe3O4/醚化细菌纤维素复合重金属吸附材料的制备方法 | |
| KR890014009A (ko) | 쑥두부 제조방법 | |
| CN105271272B (zh) | 负离子干粉表面改性方法 | |
| CN111528292A (zh) | 双色豆腐加工工艺 | |
| KR19980035758A (ko) | 오미자 엑기스를 응고제로 이용한 두부 및 그 제조방법 | |
| KR20180058875A (ko) | 해파리 단백질의 추출방법 | |
| JPS63109864A (ja) | 無臭粉末乾留竹の製造方法 | |
| KR890014008A (ko) | 깨두부의 제조방법 | |
| CN108178479B (zh) | 一种蛋白污泥深度脱水方法 | |
| JPS55118363A (en) | Method of making tofu (soybean curd) | |
| JPS5939108B2 (ja) | 豆腐の製造法 | |
| KR20030059944A (ko) | 고온 가압 열매체 추출공법에 의한 각종 기능성건강식품의 제조방법 | |
| CN110301484A (zh) | 一种复方橄榄油 | |
| KR100320091B1 (ko) | 부드러운 유부와 그 제조방법 | |
| CN110178894A (zh) | 加入壳体保鲜剂的防霉大米及其加工方法 | |
| KR920014416A (ko) | 수삼착즙액을 이용한 인삼차의 제조방법 | |
| KR102557441B1 (ko) | 알로에 타마린드 응고제 조성물을 이용한 모두부의 제조방법 | |
| CN107582509A (zh) | 细菌纤维素膜的纯化方法、含有纯化细菌纤维素膜的面膜及其制备方法 | |
| KR101878775B1 (ko) | 환원 수용액 제조를 이용한 슬러지 탈수 케익의 감량화 처리 방법 및 처리 설비 | |
| SU40570A1 (ru) | Способ обработки отходов гагата дл различных изделий | |
| JP6632882B2 (ja) | おから入りの豆腐の製造方法及び製造装置 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| G160 | Decision to publish patent application | ||
| N231 | Notification of change of applicant | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 19940729 Year of fee payment: 5 |
|
| LAPS | Lapse due to unpaid annual fee |