Preparation method for villi bean curd

Abstract

The invention discloses a preparation method for a villi bean curd. The method comprises the following steps: soaking: adding water and sodium carbonate, of which the weight is 0.2%-0.3% of the weight of soybeans, soaking till the soybeans are swelled and two petals of the soybeans are split into flat plates; preparing slurry: grinding while adding a starch solution, grinding till no grain feel exists when the soybeans are touched by fingers, and separating soybean milk from bean dregs; cooking the slurry: quickly boiling the soybean milk to 100 DEG C and sieving cooked bean dregs; curdling: injecting a pouring starch solution, uniformly stirring and solidifying; squeezing and dividing blocks: squeezing the solidified slurry into a bean curd base; sealing for 3-4 hours during a cooling process at 40-30 DEG C and dividing into small blocks; and emulsifying: putting the naturally cooled small blocks of the bean curd base into a mucor strain suspension, standing for 4-5 days at 20-25 DEG C, and then growing uniform, fine and white villi on the surface of the bean curd. The whiteness of the villi of the prepared villi bean curd is approached to the whiteness of cotton; the grey inferior-quality products are few; the villi bean curd smells slight fragrant and is free from other peculiar flavors; during the preparation process, the quality of products is controllable and the taste is stable; and the villi bean curd is suitable for industrialized bath production.

Description

technical field [0001] The invention relates to a method for preparing soybean food, in particular to a method for preparing edamame curd. Background technique [0002] Soybean is a nut food in plants, which contains a lot of amino acid, protein, crude fiber, starch, vitamin group, calcium, iron, zinc, selenium, chromium and other trace elements; it is green and natural, healthy and nutritious. It can be used to make tofu. There are various ways to make tofu, but most of them are sold directly with tofu after pulping, pointing and molding. Tofu is not easy to keep quality and fresh for a long time. [0003] Mao tofu is a well-known vegetarian delicacy in Anhui, and people are used to calling it Huizhou Mao tofu. As the name suggests, it is a special product in Shexian, Tunxi and Xiuning areas of Huizhou. Mao tofu is a famous traditional dish in Huangshan City. It is artificially fermented to make a layer of white hairs grow on the surface of the tofu. Because tofu convert...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for making green bean curd, which solves the problems of uncontrollable product quality and unstable taste in the existing method of making green bean curd due to unclear strains