Preparation method of nutritional colored bean curd

Abstract

The invention aims to provide a preparation method of colored nutritional bean curd. The preparation method mainly comprises the following steps: 1, squeezing fruit and vegetable and taking juice for later use; 2, preparing soybean milk: soaking soybean in 6 Kg of water, pulping the soaked soybean into soybean milk, and adding an antifoaming agent for later use; 3, curdling: adding lactone, edible gypsum, fruit and vegetable juice and rice starch to cold water, pouring the soybean milk into a cylinder, and curdling to form bean curd; 4, packing the soybean milk in form of uncongealed bean curd with cloth and placing in a platform frame; putting a wood plate on the packing cloth, and pressing to obtain the colored bean curd product; and 5, sterilizing and cooling to obtain the colored nutritional bean curd. According to the technical scheme, the raw materials comprise 4,000-5,000 g of soybean milk, 900-1,000 g of fruit and vegetable juice, 24-28 g of lactone, 6-8 g of edible gypsum, 600-700 g of rice starch and 30-35 g of antifoaming agent. The colored nutritional bean curd provided by the invention has diverse colors, meets the requirements of people for various kinds of nutrition and trace elements, and has broad market prospect.

Description

technical field [0001] The invention relates to a food preparation method, in particular to a colored nutritious tofu and a production method thereof. Background technique [0002] Tofu is a traditional delicacy in my country. It is a popular dish at a nutritious price. It is very popular in Japan, the United States and other places, and is regarded as a healthy food. Containing sugar, vegetable oil and rich high-quality protein, it is known as "vegetable meat". The digestion and absorption rate of tofu is more than 95%. Modern medicine has confirmed that in addition to the functions of increasing nutrition, helping digestion, and increasing appetite, tofu is also quite beneficial to the growth and development of teeth and bones. It can increase the iron content in the blood during hematopoietic function; , hyperlipidemia, hypercholesterolemia and arteriosclerosis, a medicinal meal for patients with coronary heart disease. It is also a good food therapy product for childre...

AI Technical Summary

Problems solved by technology

[0004] In view of the above situation, in order to overcome the defects of the prior art, the purpose of the present invention is to provide a kind of colored nutritious tofu and its production method, which can effectively solve the problems of single taste, monotonous color and the need for multiple nutrition of tofu, and the technical solution of the solution Yes, the tofu is made from 4000-5000g of soy milk, 900-1000g of fruit and vegetable juice, 24-28g of lactone, 6-8g of edible gypsum, 600-700g of rice starch, and 30-35g of defoamer. 1kg of soybeans is made by adding 5-7Kg of water. The production method is: extract the juice from fruits and vegetables, filter, adjust the pH value of the juice filtrate to 6.0-6.5 with edible citric acid water or soda ash aqueous solution, and reserve; then select soybeans and use them at 25-35℃ Soak the soaked soybeans in warm water for 12-18 hours, beat the soaked soybeans into soymilk, boil at 95-100°C, add 30-35g of defoamer per 100L, wait until the temperature of the soymilk drops to 80-90°C, and set aside; Put a small amount of cold water, add lactone (that is, glucono-δ-lactone) and edible gypsum, after dissolving, add fruit and vegetable juice, rice starch, stir evenly, then pour the above-mentioned spare soymilk into the tank, and make a slurry. Stir well until foam appears, cover and keep warm for 15-20 minutes, when the temperature drops to 70°C, brain embryos (that is, tofu) are formed, use it for nothing; wash the wrapping cloth (such as silk cloth) with 25°C water , after pouring the soymilk that formed the brain embryo, wrap it well, put it in the frame of the platform, put a wooden board on the cloth, and put it on the wooden board at a rate of 1kg / cm 3 Press the pressure and squeeze for 2 hours to make colorful tofu products