Bean curd and its preparing method

Abstract

The invention discloses bean curd. The bean curd is characterized in that the bean curd is prepared through mixing soybean milk and a carbonic aqueous solution containing CO2, wherein the mass ratio of soybean for preparing the soybean milk to CO2 needed for preparing the carbonic aqueous solution is between 1,000 to 15 and 1,000 to 150. The bean curd has the advantages that compared with the prior process, the bean curd contains no calcium ion, magnesium ion and other metallic ions, is uneasy to break and has no sour taste.

Description

Technical field: [0001] The present invention relates to a kind of food and its preparation method, specifically a kind of bean curd and its preparation method. Background technique: [0002] Tofu is a kind of soy product that people like to eat very much. Generally, soy milk is put into brine or gypsum, and after the vegetable protein is solidified, it is pressed into tofu. However, this kind of tofu contains additional metal ions such as calcium and magnesium; the tofu made with gluconolactone as a coagulant is fragile and tends to have a sour taste. Invention content: [0003] The purpose of the present invention is to provide a kind of bean curd which is not friable and has higher purity of vegetable protein. [0004] In order to achieve the above object, the present invention proposes the following technical proposal: a kind of bean curd, is characterized in that: under normal temperature, it is made of soybean milk and contains CO 2 The carbonic acid water solution...

AI Technical Summary

Problems solved by technology

However, this kind of tofu contains additional metal ions such as calcium and magnesium; tofu made with gluconolactone as a coagulant is fragile and tends to have a sour taste