Making method for pure green tofu food

Abstract

The invention provides a making method for pure green tofu food. The making method involves the following steps of processing raw materials, soaking and grinding, separating bean milk residues, curdling and congealing by using pure natural tofu solidification liquid after boiling and compressing and forming in sequence, and the pure natural tofu food is obtained. According to the making method for the pure green tofu food, the local natural environment and natural soybeans are utilized and the pure green food is prepared by a manual method, so that the unique qualities and the original taste and flavor feature of the original soybeans are maintained, and the pure green tofu food has the advantages of being pure, delicate and smooth in taste, bright in color and lustre, good in mouthfeel and strong in elasticity and tenacity. In Huai Yang dishes, the pure green tofu food is not fragile when steamed, boiled, fried, braised, instantly boiled, stewed and deep fried after cut into threadlets, or slices or small pieces. Especially after frozen, the flavor is very delicious if the pure green tofu food is braised into vegetables, and in addition, the pure green food serves as a first-class food when local people entertain guests, and is one of the popular food which is eaten by people widely and has high nutrition and health care function.

Description

technical field [0001] The invention relates to a method for making plant bean food, in particular to a method for making pure natural soybean and soybean (broad bean) tofu food with local characteristics. Background technique [0002] The bean curd food made of bean food is rich in nutrition and low in price and has become an important food in people's daily diet. With the development of science and technology, and people's requirements for taste, the processing varieties and production methods of bean food It is also becoming more and more diversified. One is to make various tofu foods by adding various raw materials, such as adding peanuts to make peanut tofu, and then making peanut tofu food; adding corn to make corn tofu, and then making into corn tofu food. There are also konjac tofu food, blood tofu food, rice tofu food, green tofu food, vegetable tofu food, spinach tofu food, carrot tofu food and so on. The second is to make tofu food by changing the curing agent. ...

AI Technical Summary

Problems solved by technology

[0003] The above-mentioned production methods of these bean curds are the industrialization and scientization of the production methods of tofu, and are also people's demand for tofu varieties and tastes thereof. The original taste of traditional tofu and tofu food can not satisfy people's demand for existing tofu and tofu food, especially people are eager to eat the original broad bean and soybean tofu and tofu food with local characteristic flavor