Preparation method of low-alkalinity gray bean curd

A production method and tofu technology, which are applied in the field of food processing, can solve the problem of gray tofu being too alkaline, and achieve the effects of reducing alkali content, improving single taste, and increasing caramel taste.

Active Publication Date: 2017-05-10
CHONGQING CHUANRUI YUCHU FOOD
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

[0004] The present invention intends to provide a method for making low-alkali gray tofu to solve the problem of heavy alkalinity of gray tofu

Method used

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  • Preparation method of low-alkalinity gray bean curd

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Embodiment

[0028] The low-alkali gray bean curd preparation method of the present embodiment comprises the following steps:

[0029] Step 1: Soak 3kg of soybeans in warm water at 50°C for 3 hours. After soaking, remove the soybeans and clean the soybeans at the same time. Put the soybeans into the mill, and slowly add water after grinding. The amount is to submerge the soybeans with clear water and the water surface is 5cm higher than the soybean noodles. When the soybeans are half-milled, the added clear water is replaced with the milled soybean milk, and the soybean milk is obtained through the processing of the mill;

[0030] Step 2: Put the prepared soybean milk into the pot and boil for 5 minutes, then turn off the heat and cool the soybean milk for 15 minutes. It is mixed with 4 parts of rice soup. When the soy milk is no longer boiling, use a spoon to scoop up the dotted water and let the spoon slowly rotate in a spiral shape on the surface of the soy milk. When the spoon rotates,...

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Abstract

The invention relates to the field of food processing, in particular to a preparation method of low-alkalinity gray bean curd. The method comprises the steps of pulping, preparing tofu pudding, preparing bean curd, baking ash and stir-frying bean curd. In the step of baking ash, baked ash is prepared from bagasse and couch grass root, the bagasse which is not combusted completely serves as the baked ash, part of acidity of the bagasse is maintained, the alkalinity of the bean curd is neutralized by utilizing the acidity of the bagasse, and the bagasse does not reduce the bean curd, so the gray bean curd prepared by the method reduces the alkalinity, meets the fondness of people who do not like eating high-alkalinity food, and has effects of clearing heat and detoxifying.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing low-alkali ash tofu. Background technique [0002] Tofu is the most common soy product, also known as water tofu. The main production process is one is pulping, that is, soybeans are made into soy milk; Gel, namely tofu. Gray tofu is formed by subjecting tofu to a special production process. The meat of gray tofu is spongy or hollow. When cooking, it is necessary to clean the ash on the surface of gray tofu before performing other operations. [0003] Tofu is alkaline, and tofu is made of gray tofu after being fried with tung fruit ash. The alkalinity of tung fruit ash will aggravate the alkalinity of gray tofu, but some people don't like to eat alkaline food, and even feel that alkaline food has smell. Contents of the invention [0004] The invention intends to provide a method for making low-alkali gray tofu to solve the problem of heavy alkalinity of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 肖金容
Owner CHONGQING CHUANRUI YUCHU FOOD
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