Production method of soy cheese

Abstract

The invention relates to a production method of soy cheese. The production method includes washing and soaking; grinding and milk boiling: each 100kg soybean can produce 1000kg of milk, after milk residues are separated, the milk is boiled to 100DEG C at the full speed for 10-15 minutes, and the full speed is calculated based on time; adding of bittern for solidification: the boiled milk is fed into a milk jar, bittern is added at the temperature of 85-88DEG C, the pH should be controlled between 6.6 and 6.8 when the soybean milk is solidified, the bittern stock solution is prepared into 14-20 Baume, a coagulant is fully mixed with the soybean milk when added for even solidification, the milk froths after 5-8min of milk culture, and the solidification can be finished after 20-25min of standing; squeeze forming; blank division; initial fermentation; pickling; filling and disinfection; matching of bittern soap; bottling; secondary fermentation; change of bittern; and sterilization and disinfection. The production method has the advantages that the taste is good and the soy cheese is increasingly fragrant during eating.

Description

technical field [0001] The invention relates to a method for making fermented bean curd. Background technique [0002] At present, there are a large number of fermented bean curds on the market. However, different brands of fermented bean curd have different tastes. On the one hand, the proportioning ratio is different, and on the other hand, there are differences in the production process. The invention provides a method for preparing fermented bean curd with better taste. Contents of the invention [0003] In view of this, it is necessary to provide a method for making fermented bean curd with better mouthfeel. [0004] The present invention is achieved in that a kind of preparation method of fermented bean curd, it comprises the following steps: [0005] Cleaning and soaking: After washing the soil and dust on the surface of soybeans, add water to soak. The soaking time should be determined according to the specific conditions of the temperature. In winter, the water ...

AI Technical Summary

Problems solved by technology

[0002] At present, there are a large number of fermented bean curds on the market. However, different brands of fermented bean curd have different tastes. On the one hand, the ratio is different, and on the other hand, there are differences in the production process.

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