Production method for almond tea-processed smoked bean curd capable of delaying aging of human body
A production method and technology of almonds, applied in the field of production of dried almond tea, to achieve the effect of rich nutrition and delicious taste
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Embodiment 1
[0018] A kind of production method of the dried almond tea of delaying human aging of the present invention, comprises the following steps:
[0019] 1. Pretreatment of raw materials: Wash soybeans, soak them in water 4 times the weight of soybeans for 8 hours; crush almonds, pass through a 60-mesh sieve to obtain almond powder;
[0020] 2. Refining: Take 80 kg of soaked soybeans, add water 4 times the weight of soaked soybeans, put them in a refining equipment to refine, and remove slag to obtain raw soybean milk;
[0021] 3. Boil the milk: heat the raw soy milk to boiling and cook for 7 minutes. After the raw soy milk is cooked, add 20% of the weight of the soy milk in water; before the cooked soy milk solidifies, add 15 kg of almond powder;
[0022] 4. Sorting: When the temperature of the slurry drops to 80°C, add bittern that is 0.4 times the weight of the soybean milk to make the slurry. When the soybean milk has sesame-sized particles, stop and cover the lid; the produc...
Embodiment 2
[0028] A kind of production method of dried almond tea that delays human body aging of the present invention, comprises the following steps:
[0029] 1. Pretreatment of raw materials: Wash soybeans, soak them in water 4.5 times the weight of soybeans for 10 hours; crush almonds, pass through a 60-mesh sieve to obtain almond powder;
[0030] 2. Refining: Take 82 kg of soaked soybeans, add water 4.5 times the weight of soaked soybeans, put them in a refining equipment to refine, and remove slag to obtain raw soybean milk;
[0031] 3. Boil the milk: heat the raw soy milk to boiling and cook for 10 minutes. After the raw soy milk is cooked, add 22% of the weight of the soy milk in water; before the cooked soy milk solidifies, add 18 kg of almond powder;
[0032] 4. Sorting: When the temperature of the slurry drops to 85°C, add 0.45% bittern by weight of soy milk to make a slurry, stop when the soybean milk has sesame-sized particles, and cover the lid; making bittern: Take calcium...
Embodiment 3
[0038] A kind of production method of dried almond tea that delays human body aging of the present invention, comprises the following steps:
[0039] 1. Pretreatment of raw materials: Wash soybeans, soak them in water 5 times the weight of soybeans for 12 hours; crush almonds, pass through a 60-mesh sieve to obtain almond powder;
[0040] 2. Refining: Take 85 kg of soaked soybeans, add water 5 times the weight of soaked soybeans, put them in a refining equipment to refine, and remove slag to obtain raw soybean milk;
[0041] 3. Boil the milk: heat the raw soy milk to boiling and cook for 15 minutes. After the raw soy milk is cooked, add 25% of the weight of the soy milk in water; before the cooked soy milk solidifies, add 20 kg of almond powder;
[0042] 4. Sorting: When the temperature of the slurry drops to 90°C, add 0.5% bittern by weight of soy milk to make a slurry, stop when the soybean milk has sesame-sized particles, and cover the lid; making bittern: Take calcium sulf...
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