Bean curd preparation process

A production process and tofu technology, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of stone formation, liver and kidney damage, toxic and side effects, etc., and achieve the effects of tight coagulation, extended shelf life and low water content

Inactive Publication Date: 2012-12-12
XIUSHAN TIANYUAN BEAN PROD
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  • Abstract
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AI Technical Summary

Problems solved by technology

[0003] 1. Gypsum dot the brain, gypsum is calcium sulfate, the tofu made of gypsum is soft and delicate, and theoretically has no toxic and side effects, but because some people do not have good eating habits, stones will form over time, which will damage the liver and kidneys
[0004] 2. Bitter brine, brine is a mixture of magnesium chloride, magnesium sulfate and sodium chloride. can only eat less

Method used

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Examples

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Embodiment Construction

[0009] Precipitate the cake water of freshly ground soybean milk for 30 minutes, then pour 50kg of the cake water in the upper layer into the tank, then use 10kg of salt-free and oil-free sauerkraut water as the sour soup mother juice into the tank, acidify the cake water, and When the cake water is acidified for 22 hours, it becomes sour soup, take out the sour soup for later use. Sour soup that has been used for more than 30 hours should be discarded.

[0010] Select 50kg of high-quality soybeans that meet the hygienic requirements, soak them in 200kg of clean water, and soak them at room temperature of 20°C for 6 hours to make the soybeans fully absorb water and swell, so that they can be easily opened without foaming in the soaked soybean water. Then grind the soybeans together with the soaking water, filter the ground slag slurry in time, separate the soy milk from the bean dregs, pour it with warm water repeatedly for more than three times, and filter out 500kg of soy mi...

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Abstract

The invention discloses a bean curd preparation process which has the technical scheme that sour soup serves as a material for making uncongealed bean curd. The preparation method of the sour soup comprises the following steps: precipitating soya-bean milk pudding water; pouring into a vat; taking pickled Chinese cabbage water as original sour soup juice; pouring the pickled Chinese cabbage waterinto a vat to acidize the pudding water; and acidizing soup within 22-24 hours to serve as the sour soup for making uncongealed bean curd. The bean curd preparation process has the beneficial effect that bean curd protein is tightly solidified and has the advantages of low moisture content, strong cohesiveness, strong toughness and small possibility of deforming, and the quality guarantee period can be prolonged. Because gypsum, brine and coagulant are not used, potential hazards brought by the gypsum, the brine and the coagulant can be avoided.

Description

technical field [0001] The invention relates to a tofu production process, in particular to a tofu production process without gypsum, brine and coagulant. Background technique [0002] Tofu has a history of more than 2,000 years in my country, and is deeply loved by people in my country and the world. Up to now, there are different varieties and patterns, all with unique flavor, simple production process and convenient eating. It has the effects of high protein, low fat, lowering blood pressure, lowering blood fat, and lowering cholesterol. It is suitable for both raw and cooked food, suitable for all ages, and is a good delicacy for health maintenance, sex improvement, and longevity. For thousands of years, a set of inherent patterns has been formed in the production of tofu, among which there is a key process: dot nao, even if the protein is solidified, three different materials are currently used. [0003] 1. Gypsum point brain, gypsum is calcium sulfate, tofu made of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 石爱军
Owner XIUSHAN TIANYUAN BEAN PROD
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