Milk-pear bean curd and preparation method thereof
A production method and technology of tofu, applied in the field of food industry, can solve problems such as poor flavor and insufficiency of nutrition
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[0015] The present invention will be further described below in conjunction with embodiment. Embodiment: the preparation method of milk pear bean curd, its component is:
[0016] Soy milk 77% pear milk 20% milk powder 2% gypsum 1%
[0017] In above-mentioned embodiment, the preparation method of milk pear tofu is as follows:
[0018] (1) Soak soybeans—refining—filtering to remove slag to make 77kg of soybean milk for later use;
[0019] (2) Peel and remove the seeds from the pears, and use a beater to make 20kg of pulp for later use;
[0020] (3) Dissolve 1 kg of gypsum with 4 times of water into liquid for later use;
[0021] (4) Pour 77kg of soymilk into the container and boil, then slowly add (3) and rake while adding. When 80% of the brains appear in the container, stop adding gypsum liquid, and see the brains sinking slowly At this time, stop raking, and let stand for 20-25 minutes after squatting. At this time, the soybean milk has all congealed into tender tofu. Use...
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