Method for processing vegetable bean curd

Abstract

The invention discloses a method for processing vegetable bean curd. The method comprises the following steps: carefully selecting soybeans and immersing the soybeans for 6-14 h, performing pulp refining on the soybeans and water according to the ratio of 1:5-1:6, and sieving the material for standby; cleaning cabbage and juicing the cabbage for standby; heating the soybean milk by slow fire and then by quick fire, adding 0.3% of an edible antifoaming agent in the soya-bean milk when secondary foaming is carried out, boiling the material and standing for 2-4 min, continuously stirring the soya-bean milk during a heating process for avoiding generation of smell of burnt food; boiling the soya-bean milk for 2-4 min, adding made cabbage juice in the soya-bean milk, adding a coagulating agent in the soya-bean milk after the temperature is cooled to the temperature of 80 DEG C, rapidly stirring the soya-bean milk, immediately stopping stirring when a snowflake-shaped coagulum is generated in the soya-bean milk, and standing the soya-bean milk for 20-30 min. The vegetable bean curd keeps special bean fragrance of the soybeans, has cabbage nutrition, has tender and unique mouthfeel, has rich nutrition, and has good market prospect.

Description

technical field [0001] The invention relates to the preparation of bean products, in particular to a processing method of bean curd. Background technique [0002] Tofu is a traditional food in my country with a long production history. Tofu is rich in plant protein, a small amount of carbohydrates and fat, and is very popular among consumers. At present, the types of tofu in my country are monotonous and the raw materials are single, which is difficult to meet the needs of consumers. Cabbage contains B vitamins, vitamin C, calcium, iron, phosphorus, and the content of trace element zinc in cabbage is also very high. Traditional Chinese medicine believes that cabbage is mildly cold and non-toxic. Regular consumption has the effects of nourishing the stomach and promoting body fluid, relieving restlessness and thirst, diuresis and laxative, and clearing away heat and detoxification. Cabbage and tofu are often eaten together, such as cabbage tofu soup is loved by many people...

AI Technical Summary

Problems solved by technology

[0003] In view of the current single tofu market, especially in the aspect of characteristic tofu, there are few mature technologies. Therefore, it is of great significance to produce characteristic tofu products that are rich in nutrition and have a good market prospect.