As
a trditional non-staple food, the bean curd was
invented in China as early as 2000 years ago, then the product was
spread all over the country and the other countries in Asia. However,
it had little change in a long time. Recently the tradition technique
for bean curd making was improved in Japan, which developed some new
soybean products. With the raise of living standard,people need more
and more new plant protein food. So we developed some new bean
products by the new technique. According to the test results from the
Test Center for Food Qulity Ministry of Domestic Trade, the products
reached completely the hygiene standard for food.
They also won
a second prize of Excellent Invention Shanghai 96'.
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1. Compound Nutrition Bean Curd A bean smell separating technique was developed to improve the tasteand the milk, juices of fruits and vegetables and condiment were added to make complete nutrition for the product. With good taste and full nutrition, it can be used for convenience dish, pastry, cold drink and tourism food. It also can be eaten directly. |
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2. Pearl Protein Soybean is used as main material, adding fruits, vegetables and other natural materials in the producing. The product shows pearl-like pellet with diameter 6-8mm, which made from bean milk and juices of fruits and vegetables by a new technique. The colourfull product is out of bean smell and can be used to cook soup and other dishes. Keeping its intact shape after cooking, it also be used to made sweet thick soup and flavor drinks. |
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3. Protein Shreds with Fruits and Vegetabkes The shreds made from bean milk and juices of fruits and vegetables by a improved prescription and a new processing technique, which can produce the shreds with diffrent diameters. Different from the traditional noodles and vermicelli made from bean starch, the product has the characters of complete nutrition, colourfull and goodflavour. |
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It can be used to make different dishes with other foods and to cook the pastry.
Some new
technique were developed in making the new products. The main parts
is showed as follows: 1.Special solidify technique, which solved the
problem of un-solidify of the smell-separated bean milk and produced
a solidify and uniform compound in the condition of salty and
acidity. 2.A special shaped technique which produce high percent
shaped product with uniform shape. 3.Improved green-keeping
technique for chlorophyll, which keep the green of the product 5-7
days at room temperature and 2-3 weeks in refrigeration.
Inventors: Wang Jing-ji and Jin Jing-fang
Add: Shanghai Agriculture College, 2678 QiXing Road Shanghai, China
P.C: 201101
Tel: (021)64780320-41(O), (021)64592053(H)
