Yellow soybean curd processing method

A processing method and technology of soybean curd, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of inability to maintain the umami taste of tofu, loss of nutrition of fresh tofu, simple color of fresh tofu, etc., and achieve the effect of changing appearance and increasing appetite , Reduce the effect of whole blood and plasma viscosity

Inactive Publication Date: 2012-03-21
晏崇芬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 componen...

Method used

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Examples

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Embodiment Construction

[0009] The following are examples of the present invention.

[0010] 1. Making tofu: Soybean tofu is made of high-quality soybeans, refined with mountain spring water, physalis, salt, turmeric, etc. as ingredients. Compared with ordinary white tofu, a process of cooking turmeric on the surface of tofu is added, and the rest of the process is the same as making white tofu. Its implementation mode focuses on the preparation of turmeric, and the bean curd bean curd and coloring.

[0011] The process of making soybean curd is unique. The process is: shelling soybeans, soaking beans, (about 3 to 4 hours) grinding, filtering pulp (filter the ground pulp from the bag with boiling water, and keep stirring until the water is clear) 1. Pulping (use low heat first, then use high heat to boil the soy milk completely, put the soy milk from the pot into wooden barrels and other containers), point pulp (use physalis to make it, do not use gypsum, add the physalis that has expanded) In the bo...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 晏崇芬吴群英宁玉白夏六英
Owner 晏崇芬
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