Walnut juice beancurd and preparation method thereof

Abstract

The invention discloses walnut juice beancurd and a preparation method thereof, which relates to beancurd and a preparation method thereof. The walnut juice beancurd is characterized by comprising the following raw materials in part by weight: 1800-22000 parts of soybean, 400-600 parts of walnut kernel, 800-1200 parts of egg liquid, and by comprising the following main auxiliary materials in part by weight: 40-60 parts of salt, 200-300 parts of corn starch, 200-300 parts of pea starch, 200-300 parts of ginger slice and 200-300 parts of scallion, wherein after soaked, the raw materials absorb 2090-2940 parts of water, are pulped and are added with 10725-14350 parts of water. The preparation method of the walnut juice beancurd comprises the steps as follows: a, soaking; b, pulping; c, boiling; d, adding the egg liquid; and e, steaming and shaping. The raw materials and the auxiliary materials of the walnut juice beancurd are combined scientifically and properly; the preparation process is unique and reasonable; the walnut juice beancurd is green food, has rich nutrition, tender and smooth mouthfeel, delicate texture and relatively good elasticity, is milky white and difficult to break and is particularly applicable to preparation of middle-grade and high-grade beancurd food in large hotels; and requirements of ordinary people on green beancurd food can be met.

Description

Technical field [0001] The invention relates to tofu and a preparation method thereof, and more particularly to a tofu in spade juice and a preparation method thereof. Background technique [0002] Tofu is a green and healthy food invented in my country. It has a long history of more than two thousand years and is deeply loved by the people of our country, neighboring countries, and people around the world. So far, tofu has a complete variety, various patterns, unique flavor, simple production process, convenient eating, and has the effects of high protein, low fat, lowering blood pressure, lowering blood fat, and lowering cholesterol. It is a good delicacy that can be used both raw and cooked, suitable for both young and old, for health preservation and longevity. The raw materials of traditional tofu are soybeans, mung beans, white beans, peas, etc. The traditional tofu preparation method is to remove the shells and wash the beans first, then put them in water, soak for a pro...

AI Technical Summary

Problems solved by technology

Egg tofu that was popular in previous years was mainly made with about 30% eggs and about 70% soya-bean milk. A kind of egg tofu and its preparation method", it is made according to the equipment of 50-70% of soybean milk, 20-40% of eggs, 4-10% of purified water, and 1-5% of seasonings, and it relies on a large amount of eggs as Coagulant, its product is too eggy, poor in taste and elasticity, brittle, and the market demand is small