Method for preparing beancurd without vegetable acid

Abstract

The invention discloses a method for preparing beancurd without vegetable acid. The method comprises the following steps of: soaking and washing soybeans in water at 9 to 11 DEG C repeatedly to remove the vegetable acid, allowing protein granules to swell fully, the soybeans to germinate and generate vitamin C; and grinding the soybeans, boiling, and solidifying for forming. By analyzing soft beancurd produced by the method, compared with the removing rate of the vegetable acid in the conventional beancurd, the removing rate of the vegetable acid in the soft beancurd is improved by about 48 percent, and the beancurd and beancurd products are fragrant, sweet and tender in mouthfeel; and due to the adoption of the method, the beancurd yield of unit soybeans is improved substantially.

Description

technical field [0001] The invention relates to a method for manufacturing tofu, in particular to a method for manufacturing tofu with vegetable acid removed. Background technique [0002] Tofu has become a delicious dish on people's tables with its good taste and high nutritional value. In the prior art, the manufacturing method of tofu usually selects soybeans, and soaks them at room temperature for about 8 hours, so that the vegetable protein in soybeans expands, and simultaneously removes vegetable acids and harmful substances in soybeans, and then grinds them into a slurry, boils them After cooking, add coagulant such as gypsum to coagulate and precipitate the vegetable protein in soybean milk, and then mold it to make water tofu. Water tofu is processed to produce other tofu products. Using the traditional method to make tofu, due to the presence of phytoacids in soybeans, the soaking time of soybeans should not be too long, usually 8 hours, otherwise soybeans will d...

AI Technical Summary

Problems solved by technology

At the same time, because the soaking time is too short, a large amount of plant acids in soybeans cannot be removed, so that tofu contains a large amount of plant acids, which affects the absorption of plant protein, vitamin C and calcium by the human body, and affects the taste of tofu products.