TH21795U - Fiber-fortified tofu product from bamboo shoot scraps and its manufacturing process. - Google Patents

Abstract

This invention involves the creation of food products from bamboo shoot scraps and their production processes. The first product is fortified tofu made from bamboo shoot scraps. Its ingredients include soy milk, Epsom salt, bamboo shoot fiber powder, and water. The production process involves: preparing leftover bamboo shoot scraps from trimming, washing them with clean water, boiling them, squeezing out the water, and drying them to obtain bamboo shoot fiber powder. Next, soy milk is prepared by soaking soybeans in water, grinding them, and extracting the soy milk. This milk is then boiled, and the bamboo shoot fiber powder and Epsom salt are added. The mixture is left to settle, the sediment is poured into molds, and the water is pressed out to obtain fortified bamboo shoot tofu. The second product is chili paste made from bamboo shoot scraps. Its ingredients include: vegetable oil, dried shrimp, bamboo shoot fiber powder, dried chili peppers, fresh shallots, salt, palm sugar, and shrimp paste. The production process involves: preparing leftover bamboo shoot scraps, boiling them, squeezing out the water, drying them, and grinding them in a blender. The bamboo shoots are then sieved through a 500-mesh screen to obtain powdered bamboo shoot fiber. This powder is then mixed with vegetable oil, dried shrimp, dried chili peppers, fresh shallots, fresh garlic, tamarind paste, salt, palm sugar, and shrimp paste, and then stir-fried and mixed thoroughly. A seasoning sauce for seasoned bamboo shoots, made from leftover bamboo shoot scraps, consists of: palm sugar, light soy sauce, vinegar, roasted white sesame seeds, pepper, and water. The production process is as follows: Prepare the leftover bamboo shoot scraps from trimming to be used in making the seasoned bamboo shoots. Boil them, squeeze out the water, dry them in an oven, and then deep-fry them. Prepare the seasoning sauce, then toss the fried bamboo shoots in the sauce, add roasted white sesame seeds, and mix well.

Claims (7)

1. Fiber-fortified tofu product made from bamboo shoot waste contains the following ingredients: 17% by volume of soy milk, 0.66% by volume of Epsom salt (MgSO4.4H2O), 1%, 2%, 3%, or 4% by volume of bamboo shoot fiber powder (compared to the soy milk), and water to make a total of 100% by volume. 2. The tofu product fortified with dietary fiber from bamboo shoot scraps, as per claim 1, is produced using the following process: a. Prepare the bamboo shoot scraps remaining from trimming by washing them with clean water, boiling them, squeezing out the water, and then air-drying them at 80 degrees Celsius for 7 hours. The dried bamboo shoot scraps are then ground using a blender and sieved through a 500-mesh screen to obtain powdered bamboo shoot dietary fiber. b. Prepare soy milk by washing the soybeans and soaking them in water for 6-8 hours. Drain the water and grind the soybeans with water (water:soybean ratio = 4:1) using a blender for 15 seconds. Filter the mixture through cheesecloth and separate the soybean milk from the soybean pulp. c. Boil the soybean milk obtained from step b, stirring continuously. Next, reduce the temperature to 70-80 degrees Celsius and add 1, 2, 3, or 4% by volume of the powdered bamboo shoot fiber obtained from step a. Stir continuously for 10 minutes. Reduce the temperature to 65 degrees Celsius, then add the Epsom salt while stirring continuously. Let the mixture stand for 10 minutes to settle. Pour the tofu sediment from step d into square molds lined with cheesecloth and press with a heavy object to separate the water for 30 minutes. This will yield tofu fortified with bamboo shoot fiber. 3. Tofu product fortified with dietary fiber from bamboo shoot waste, pursuant to either claim 1 or 2, where the optimal amount of powdered bamboo shoot fiber is 1% by volume. 4. Chili paste made from bamboo shoot scraps contains the following ingredients: vegetable oil 20% by volume, dried shrimp 7.5% by volume, dietary fiber from bamboo shoots 7.5% by volume, dried chili peppers 10% by volume, fresh shallots 15% by volume, fresh garlic 10% by volume, tamarind paste 10% by volume, salt 10% by volume, palm sugar 5% by volume, and shrimp paste 5% by volume. 5. Chili paste product from bamboo shoot scraps, as per claim number 4, with the following production process: Prepare the bamboo shoot scraps remaining from trimming by washing them with clean water. The bamboo shoots should be boiled, the water squeezed out, and the remaining bamboo shoot scraps dried in a convection oven at 80 degrees Celsius for 7 hours. Grind them in a blender and sieve them through a 500-mesh screen to obtain bamboo shoot fiber powder. Next, wash the dried chili peppers, drain, and fry them in vegetable oil. Drain the oil and set aside (keep the oil). Then, peel and wash the shallots and garlic, and sauté them until cooked. Finally, grind the dried shrimp finely. Next, blend the fried chili peppers (from step C), sautéed shallots and garlic (from step S), and shrimp paste together. Finally, sauté the mixture from step J in the oil from step C, then add the bamboo shoot fiber powder (from step F), the ground dried shrimp (from step O), tamarind paste, salt, and palm sugar. Stir and mix thoroughly. Finally, pack the mixture into airtight containers. 6. The seasoning sauce for bamboo shoots, made from leftover bamboo shoots, contains the following ingredients: palm sugar 55% by volume, light soy sauce 17.5% by volume, vinegar 15% by volume, roasted white sesame seeds 7.5% by volume, black pepper 2.5% by volume, and water 2.5% by volume. 7. Seasoning product for seasoned bamboo shoots from bamboo shoot scraps, as per claim clause 6, with the following production process: G. Prepare the bamboo shoot scraps from trimming to be used in making seasoned bamboo shoots by washing them with clean water, trimming them into strips, boiling them for 30 minutes, and then squeezing out the water. H. Dry the bamboo shoots from step G in a hot air oven at 70 degrees Celsius for 2 hours, then deep-fry them in palm oil at 160 degrees Celsius until lightly browned. I. Prepare the seasoning sauce according to the above ingredients, consisting of 55% by volume of palm sugar, 17.5% by volume of light soy sauce, 15% by volume of vinegar, 2.5% by volume of pepper, and 2.5% by volume of water. Mix well and simmer until slightly thickened. N. Add 100 grams of the fried bamboo shoots from step H to the seasoning sauce from step I, then add roasted white sesame seeds and mix well.