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Tofu and preparation method thereof

A production method and technology of tofu, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of complicated process, fragile tofu, easy to sour taste, etc., and achieve economical and reasonable results

Pending Publication Date: 2016-04-20
孟庆东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this kind of tofu contains additional metal ions such as calcium and magnesium; tofu made with gluconolactone as a coagulant is fragile and tends to have a sour taste
CN200710039362.1 submitted by the applicant in 2007 discloses a method of first pressing carbon dioxide into water to generate carbonated water, and then using carbonated water to make tofu, but in comparison, the former method is more technical. complex

Method used

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Embodiment Construction

[0008] A kind of production method of tofu provided by the present invention is characterized in that it comprises the following steps: A, adding water to grind soybeans, boiling to make soybean milk; container), carbon dioxide is pressed into the soybean milk, and left to stand for about 0.5-30 minutes to take out; C, pressing the solidified bean curd into tofu. Soybeans and pressed CO for making soymilk 2 The mass ratio is 200:1-15, and the preferred ratio is 100:1-2. Wherein the mass ratio of soybeans and water used in the preparation of soybean milk is 1:1-15. Preferably, the mass ratio of soybeans to water used in the preparation of soymilk is 1:2-8. Optimally, the mass ratio of soybeans to water used in the preparation of soy milk is 1:2-5. The reaction between carbon dioxide and soybean milk is different from the reaction between other coagulants and soybean milk. Carbon dioxide is a gas, which can fully penetrate into soybean milk in a pressure vessel and turn soybe...

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Abstract

The present invention discloses a preparation method of a tofu. The preparation method is characterized by comprising the following steps: A, grinding soybeans with the addition of water into pulp, and boiling the pulp into soybean milk; B, putting the soybean milk into a closed container, pressurizing carbon dioxide into the soybean milk, and taking out the beancurd jelly after standing for about 0.5-30 minutes; and C, pressing the solidified molded beancurd jelly into tofu; wherein the mass ratio of the soybeans used for the preparation of soybean milk and the carbon dioxide pressurized into the soybean milk is 200 : (1-15). Compared with the prior art, the method has advantages that the tofu is free of calcium, magnesium and other metal ions, and is neither friable nor sour. It is not necessary to produce carbonated water in advance so that the process is simplified.

Description

technical field [0001] The present invention relates to a kind of food and its preparation method, specifically a kind of bean curd and its preparation method. Background technique [0002] Tofu is a kind of food that people like to eat very much. Generally, soybean milk is put into brine or gypsum, and after the vegetable protein is solidified, it is pressed into tofu. However, this kind of tofu contains additional metal ions such as calcium and magnesium; the tofu made with gluconolactone as a coagulant is fragile and tends to have a sour taste. CN200710039362.1 submitted by the applicant in 2007 discloses a method of first pressing carbon dioxide into water to generate carbonated water, and then using carbonated water to make tofu, but in comparison, the former method is more technical. complex. Contents of the invention [0003] The purpose of this invention is to provide a kind of bean curd making method with simple making method. [0004] In order to achieve the a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 孟庆东
Owner 孟庆东
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