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Bean curd preparation method

A technology for tofu and soy milk, applied in the field of tofu preparation, can solve the problems of complex production process, time-consuming, toxic and the like, and achieve the effects of simple production process, elimination of bitter taste and good taste.

Inactive Publication Date: 2012-07-11
陈彦屏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

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Effect test

preparation example Construction

[0011] A method for preparing tofu includes the following steps: heating soy milk, adding probiotic liquid, stirring, and standing still for a certain period of time and then pressing and forming to complete the preparation of tofu.

[0012] The temperature of the soy milk is 85±1°C.

[0013] The probiotic liquid is Enterococcus sp beneficial bacteria.

[0014] The weight ratio of the soybean milk to the probiotic liquid is 8-10:1-1.5.

Embodiment 1

[0016] Probiotics are used to directly replace the bittern process, and the Enterococcus sp beneficial bacteria in the probiotic liquid can be used to grow in a specific acidity environment to directly provide a protein coagulation environment to replace the existing salt bittern for protein gelation. Take 2 kg of soy milk and add 100 g of the probiotic Enterococcus sp beneficial bacteria liquid at a temperature of 85°C. After stirring, let it sit and squat. After standing for 20 minutes, press into shaped tofu.

[0017] Squatting the brain: Squatting the brain is also known as swelling or cultivating flowers (nourishing the brain). It is the continuation of protein coagulation. The coagulation can only be completed after a period of standing. The so-called standing is not moving. The squat time should be appropriate.

[0018] The steps of the tofu preparation process of the present invention:

[0019] Step 1: Grinding soybeans, Step 2: Boiling the pulp, Step 3: Connecting the probi...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 陈彦屏
Owner 陈彦屏
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