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A production method and technology of edamame, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of unclear strains, unstable taste, uncontrollable product quality, etc., to achieve stable taste, controllable product quality, Easy to control the effect of operation
Inactive Publication Date: 2012-06-13
HUANGSHAN WANAN FOOD
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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
Method used
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Embodiment 1
[0021] Embodiment 1, a kind of making of edamame curd
[0022] A kind of preparation method of edamame, comprises the following steps:
[0023] A) Remove impurities such as silt and brick chips through a bean sieving machine.
[0024] B), soaking: Soak the soybeans with water after washing, the soaked soybean water is 3.5-4 times of the soybean weight, and add 0.2%-0.3% soda ash of the soybean weight simultaneously (playing the effect of cosolvent, softening agent and detergent ), mix well and then soak. The soaking time of soybeans is 20-24 hours in winter, 12-14 hours in spring and autumn, and 6-7 hours in summer. It should be soaked in batches and pools according to the bean quality to avoid soaking time. If it is too long or too short, it will affect the quality of the base and the yield. The standard for bean soaking is that the bean does not show the surface of the water after expansion, and the two petals are split into flat plates.
[0025] C), pulping: filter out th...
Embodiment 2
[0036] Embodiment 2, the preparation of mucormycetes strain suspension
[0037] 1. Bacteria culture method
[0038] 1. Test tube slant inoculation medium: maltose 15g, peptone 1.5g, agar 2g, water 100ml, PH6.
[0039] Potato medium can also be used: wash the potatoes, peel them, weigh 20g and cut them into small slices, add water and boil for 15-20 minutes, filter with gauze, remove the residue and get the filtered juice, add water to 100ml, add 2g of agar, boil to dissolve Finally, add 2 g of glucose and mix well, pack the test tubes (1 / 5 of the test tube) and stuff them with cotton plugs, bandage them, sterilize them, place them on an inclined plane, and inoculate Mucor (or Rhizopus) at 15-20°C (Rhipsis 28 -30°C) for about 3 days, which is the test tube strain.
[0040] 2. Erlenmeyer flask culture medium: bran 100g, peptone 1g, water 100ml, dissolve peptone in water, then mix well with bran, put it into a triangular flask, put 50g culture material in a 500ml triangular fla...
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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...
Claims
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Application Information
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