Sour milk bean curd and manufacturing method thereof

Abstract

The invention relates to the bean product field, in particular to sour milk bean curd and a manufacturing method thereof. The bean curd is prepared by the following steps of: soaking soy beans into water, grinding the soaked soy beans into juice, boiling the juice to obtain cooked bean juice, and fermenting the cooked bean juice to obtain sour bean juice; preparing cooked bean juice, namely adding the sour bean juice into the cooked bean juice of 80 to 95 DEG C to coagulate the cooked bean juice, and fermenting the filtered liquid clear milk to obtain sour milk; and preparing cooked bean juice, namely adding the sour milk into the cooked bean juice of 80 to 95 DEG C to coagulate the cooked bean juice, preparing the filtered solid substance into the sour milk bean curd, fermenting the filtered liquid clear milk to obtain the sour milk, and directly manufacturing the sour milk into the sour milk bean curd. The sour milk bean curd has the advantages that: the sour milk bean curd is slowly cooked over flame-free fire, the bean curd is expanded to be porous without elasticity, and the bean curd has fragrant sour taste and slippery tender mouthfeel and can be deeply processed into multiple delicious foods. The manufacturing method has the advantages of simple process, pure materials and low cost, and is easy for processing and popularization; and the sour milk bean curd has no any composite additive except the soy bean raw material, and is safe and reliable for long-term eating.

Description

technical field [0001] The invention relates to the field of bean products, in particular to Physalis bean curd and a preparation method thereof. Background technique [0002] Tofu is a green and healthy food invented by Liu An, king of Huainan, an alchemist in my country. It has a history of more than 2,100 years and is deeply loved by the people of our country, neighboring countries, and people all over the world. Up to now, it has a complete range of varieties, various patterns, unique flavor, simple production process and convenient consumption. Containing high-protein, low-fat, blood pressure-lowering, blood-fat-lowering, and cholesterol-lowering effects, it can be eaten hot or cold, suitable for all ages, and is a good delicacy for health preservation, longevity and longevity. [0003] Tofu is rich in soybean protein and fat, so while providing nutrition to people, it also provides suitable conditions for the growth of microorganisms, so the storage time of tofu is ge...

AI Technical Summary

Problems solved by technology

Because brine contains a large amount of magnesium chloride, sodium chloride and a small amount of other metal ions, etc., the taste is astringent, and regular consumption has adverse effects on the digestive system; gypsum mainly contains calcium sulfate, a small amount of silicic acid, aluminum hydroxide, sulfide Food and trace amounts of iron, magnesium and other substances, regular consumption in the human body will promote the formation of stones, and magnesium ions can inhibit the cardiovascular and nervous systems after excessive ingestion, so it has side effects on the human body

[0005] The fermented tofu invented by Chinese patent number CN200410037595.4 is made by adding probiotics to make fermented tofu. Although it avoids the addition of inorganic substances in the process of making fermented tofu, it is no longer tofu in the traditional sense. Add the culture of probiotics to cooked soybean milk, keep it fermented at 25-45°C, and then coagulate the fermented protein acid or enzyme to form fermented tofu. Moreover, the production cost and bacteria are increased when additional bacteria are purchased. kind of insecurity

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