Bean curd preparation method

Abstract

The invention discloses a bean curd preparation method which comprises the following steps: heating soybean milk, adding a probiotics suspension, stirring, standing until being coagulated, standing for a certain time, and press-molding to obtain bean curd. The bean curd preparation method adopts probiotics instead of salt brine, supports protein coagulation based on the feature that effective microorganisms can grow in special acidic environments, omits the use of salt brine for protein coagulation in the prior art. The production of bean curd is more efficient and the bean curd is safer to eat.

Description

Technical field [0001] The invention relates to a method for preparing tofu. Background technique [0002] The existing method of bitterning tofu is as follows: dot the slurry: pour the filtered slurry back into the pot, heat it on a low fire, about 10 minutes later, add bittern (ie brine, it is crystalline magnesium chloride: MgCl 2 ·6H 2 O aqueous solution), add a small amount, one scoop per scoop, not a large amount at once. At the same time, heat evenly from the periphery of the pot to prevent the fire from being concentrated in the center of the pot, causing the center to bloom and affecting the tofu output. When you order the pulp, you can start with a little more, and then gradually decrease. When you see the tofu flowers concentrate from the periphery to the center or the formation of sesame grains, stop the pulp.   In addition to the above gelling agents, gelling agents can also be used: gypsum, ester acid, citric acid, etc., can be used to order tofu. It is worth me...

AI Technical Summary

Problems solved by technology

[0003] The disadvantages of the above tofu preparation methods are: 1) bitter taste and risk of toxicity; 2) easy to cause stones in the human body; 3) complicated and time-consuming production process