Yellow soybean curd processing method

Abstract

The invention relates to a yellow soybean curd processing method. The soybean curd is prepared from soybeans as a raw material through the procedures of material selection, soybean immersing, milk making, milk filtering, milk cooking, block making, pulp spreading, pickling and coloring. Due to raw material selection, winter cherry pulp is used for the soybean milk in the pulp spreading technology in the curd making process and belongs to a plant extraction concentrate easy to digest, and the problem of affecting digestion even causing calculus by using gypsum type minerals in the pulp spreading procedure can be avoided. Made curds are colored by using turmeric, the appearance effect of the curds is changed, and the curds have firm texture, tender pulp and moistening and delicious taste and can stimulate the appetite. Because turmeric is used for pickling, compared with the common white soybean curds, the yellow soybean curds have the effect of health care.

Description

technical field [0001] The invention relates to a bean curd production technology, in particular to a soybean curd processing method. Background technique [0002] Tofu is a vegetable protein food commonly used in home life. The raw material used is soybeans, which are also called soybeans in some places. The processing method is the traditional method that has been used since ancient times, that is, soak soybeans, grind them into a slurry, squeeze and filter to remove slag , also known as soybean meal, can be used as feed and so on. The remaining slurry is heated and cooked into soybean milk, and the commonly used white tofu can be produced by adding gypsum dissolved into the soybean milk. Although this kind of tofu is a deep-processed food made of soybeans that people have been accustomed to for thousands of years, fresh fried tofu is the most commonly used method of eating, and it can also be marinated with soy sauce and eaten cold, or fried, and left to ferment. Eat st...

AI Technical Summary

Problems solved by technology

The latter several methods of processing tofu cannot maintain the umami taste of tofu, and the inherent nutrition of fresh tofu is lost to varying degrees.

But fresh tofu only has a single original soybean component, and the color of fresh tofu is boring because of its simplicity. At the same time, the tofu production process uses gypsum slurry to make tofu, which makes tofu contain calcium components that are difficult to digest