Novel preparation method for soybean slurry water beancurd and beancurd product prepared by method

A production method and tofu technology, which are applied to dairy products, cheese substitutes, applications, etc., can solve the problems of great harm to the human body and insufficient taste, and achieve the effects of long storage time, smooth and tender taste, and easy realization.

Inactive Publication Date: 2015-05-13
孙怀兵
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Problems solved by technology

[0005] On the other hand, in the process of preparing tofu, there is also the use of gypsum products as a solidifying agent for preparing tofu, and the excessive use of gypsum products is also increasing the harm

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  • Novel preparation method for soybean slurry water beancurd and beancurd product prepared by method

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Embodiment

[0024] Example: see figure 1 , a kind of novel slurry water bean curd making method, it comprises the following steps:

[0025] (1) Material selection; choose soybeans with full grains and bright yellow color as raw materials;

[0026] (2) Peeling: the bean skin of soybean is removed;

[0027] (3) Soaking: Soak the soybeans from which the skins have been removed; preferably, the water is mountain spring water, and the mass fraction ratio of the mountain spring water to soybeans is 90-110:15-19; specifically, cold water is used in summer and cold water is used in winter. Use warm water to soak soybeans for 6 to 10 hours.

[0028] (4) Refining: Grinding the soaked soybeans, so that the ground soybean milk particles are in good contact with the outside air, so that the soybeans can fully release protein and obtain soybean paste; A stone mill is used to grind the soaked soybeans; in other embodiments, a grinding machine can be used to grind;

[0029] (5) Defoaming: Brew the be...

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Abstract

The invention discloses a novel preparation method for soybean slurry water beancurd. The method comprises the following steps: (1) selecting raw materials; (2) peeling; (3) soaking; (4) grinding; (5) removing froth; (6) removing residues; (7) boiling soybean slurry; (8) solidifying; (9) pressing. The invention further discloses a beancurd product prepared by implementing the novel preparation method for the soybean slurry water beancurd; a preparation process of the method provided by the invention is simple, convenient and easy to realize; soybean slurry water is utilized for solidification to form beancurd jelly, the soybean slurry water is formed by fermenting and souring water pressed out during beancurd preparation in the presence of lactobacilli, and other chemical substances do not need to be extra added, that is to say, gypsum, brine and other curing agents are not added in the preparation process, so that a fact that the beancurd is prepared from original soybean slurry is guaranteed and the product is guaranteed to be green, healthy and safe; the soybean slurry water beancurd product provided by the invention has remarkable characteristics that the soybean slurry water beancurd product is smooth and tender in mouth feel, rich in soybean aroma, indissoluble after being boiled for a long time, gradually expandable when being fried in a frying pan, relatively long in storage time, and the like; moreover, the soybean slurry water beancurd product is rich in nutriment, favorable for body health after being eaten for a long term, and favorable for wide popularization.

Description

technical field [0001] The invention belongs to the technical field of bean curd, and in particular relates to a method for making novel bean curd with milky water and the bean curd product thereof. Background technique [0002] Soybeans are rich in protein, which can be changed from soluble protein to insoluble protein by extracting protein from beans and concentrating with salt. After compressing these insoluble proteins, it can be made into tofu and other soybeans that people like and are easy to absorb. products. [0003] At the same time, the anti-cancer effect of lecithin contained in soybeans and other ingredients that are beneficial to human health are well known, so it has been made into various foods that are loved by the people. [0004] With soybeans as food, the most commonly used method is still to make tofu products. At present, the production method of tofu generally adopts the traditional brine preparation method. The brine contains a variety of cations in...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 孙怀兵
Owner 孙怀兵
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