CN86100858A - Tradition bean curd stick (skin) process improving - Google Patents
Tradition bean curd stick (skin) process improving Download PDFInfo
- Publication number
- CN86100858A CN86100858A CN198686100858A CN86100858A CN86100858A CN 86100858 A CN86100858 A CN 86100858A CN 198686100858 A CN198686100858 A CN 198686100858A CN 86100858 A CN86100858 A CN 86100858A CN 86100858 A CN86100858 A CN 86100858A
- Authority
- CN
- China
- Prior art keywords
- skin
- soya
- bean
- bean milk
- bean curd
- 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 is the improvement of Chinese tradition being chosen system Beancurd sheet technology.Replace stone mill slurrying with colloid mill, the Beancurd sheet output that leaches system that soya-bean milk is chosen improves 10%, the former handicraft product height of mass ratio, and the residue soya-bean milk can all be done tissue protein-tion food, and the bean dregs fineness is 5～25 μ, can do food additives.
Description
The present invention relates to the bean product process, specifically relate to the process that Chinese traditional-handwork is made bean curd stick, Beancurd sheet.
The basic process that China's tradition is manufactured the skin of soya-bean milk is: soybean intensive sorting decontamination, decortication, water logging, with the stone mill defibrination, the slurry back bean dregs that sieve are used as feed, the soya-bean milk that leaches is chosen bean curd bamboo (skin), dries.The bean curd stick output of this method is about 35%, and bean dregs are more coarse, generally as feed.
Method provided by the invention is intended to improve the soybean utilization rate, improves bean curd stick output, quality.
The present invention replaces stone mill with colloid mill, and the bean dregs granularity was seemingly ground rice shapes of 5～25 μ outward appearances after the slurry that grinds sieved, and pure white exquisiteness can be used as various food additives, is entirely human edible.The soya-bean milk that leaches is chosen system bean curd stick (skin) by conventional method, and product appearance is yellowish, fine and smooth, bright and clean, and yield rate improves about 10%.Choose the remaining soya-bean milk in system bean curd stick (skin) back and can all utilize making tissue protein-tion food.
Technology provided by the present invention can make the soybean utilization rate reach more than 90%.Product quality is higher than former handicraft.
Embodiment: 100 kilograms of soybean intensive sorting decontaminations, decortication, water logging, with colloid mill usage defibrination routinely.Leach soya-bean milk by traditional law system bean curd stick (skin), dry.The residue soya-bean milk is made systematism Beancurd sheet, bean curd stick with machine-processed machine for making skin of soya-bean milk.Product is: 45～50 kilograms of bean curd stick (skin), and 23～25 kilograms of machine-processed systematism Beancurd sheet, bean curd stick, 15～20 kilograms in bean dregs, the soybean utilization rate reaches more than 90%.Choose the Beancurd sheet outward appearance exquisiteness, yellowish, bright and clean of system.The pure white exquisiteness of bean dregs can be used to be processed into numerous food.
Claims (2)
1, a kind of process of choosing the system skin of soya-bean milk, it comprises water logging, defibrination, sieves, chooses a series of processes of the skin of soya-bean milk, it is characterized in that described defibrination carries out with colloid mill.
2,, it is characterized in that continuing to make soy texturized protein's food with remaining soya-bean milk after choosing Beancurd sheet according to the process of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN198686100858A CN86100858A (en) | 1986-02-01 | 1986-02-01 | Tradition bean curd stick (skin) process improving |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN198686100858A CN86100858A (en) | 1986-02-01 | 1986-02-01 | Tradition bean curd stick (skin) process improving |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN86100858A true CN86100858A (en) | 1986-07-30 |
Family
ID=4801234
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN198686100858A Pending CN86100858A (en) | 1986-02-01 | 1986-02-01 | Tradition bean curd stick (skin) process improving |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN86100858A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1074265C (en) * | 1999-03-19 | 2001-11-07 | 王晓忠 | Method for preparing frozen bean card sticks |
-
1986
- 1986-02-01 CN CN198686100858A patent/CN86100858A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1074265C (en) * | 1999-03-19 | 2001-11-07 | 王晓忠 | Method for preparing frozen bean card sticks |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103704565B (en) | A kind ofly regulate weakness of the spleen and the stomach health-care rice and preparation method thereof | |
| CN102132857A (en) | Production process for preparing hot reaction shrimp-taste essence with macrobrachium shells | |
| CN105639532A (en) | Potato flour preparation technology | |
| CN103815229A (en) | Composite malt mellow health rice grains and preparation method for same | |
| CN101258911A (en) | Processing and making method for jujube products | |
| CN111543567A (en) | Feed for embrittling tilapia mossambica meat quality and preparation method thereof | |
| CN86100858A (en) | Tradition bean curd stick (skin) process improving | |
| CN106360316A (en) | Method for machining colored fruit and vegetable rice vermicelli | |
| CN1269972A (en) | Five-grains flour and its preparing process | |
| CN1456083A (en) | Vegetable rice-flour noodle and producing process thereof | |
| CN1079115A (en) | Technology for producing instant soybean powder (or bean milk) without dregs | |
| CN1053797C (en) | Fined sweetened bean paste producing technology and equipment | |
| CN107053390A (en) | A kind of bamboo chip sorts wire drawing machine | |
| KR20010099427A (en) | Bean-curd containing chlorella and a process for the preparation of bean-curd containing chlorella | |
| CN1140187C (en) | Algae vermicelli producing process | |
| CN111482221A (en) | Processing method of germ-remaining rice | |
| CN104770650A (en) | Method for processing fine rice noodle from broken rice | |
| CN109699895A (en) | A kind of preparation method of dry method stone mill rice meal | |
| CN110063490A (en) | A kind of Cortex Eucommiae bean sheet jelly and preparation method thereof | |
| CN1500403A (en) | Raw soy bean milk production process | |
| CN117099861A (en) | Process for preparing medlar tea decoction pieces | |
| CN87106744A (en) | A kind of manufacture method of soybean filamentous protein food | |
| CN107980912A (en) | The processing method of soymilk powder | |
| CN118120891A (en) | Natural organic seasoning mixture and preparation method thereof | |
| CN1078105A (en) | Textured soybean protein and manufacture method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C13 | Decision | ||
| WD01 | Invention patent application deemed withdrawn after publication |