Method for preparing preservative bean curd

Abstract

The invention discloses a method for preparing preservative bean curd. The method includes steps of soaking soybeans in water at the temperature of 40 DEG C; grinding the soybeans according to a soybean-water proportion of 1:3-1:4 to obtain soybean milk and sieving the soybean milk by 80-mesh sieves; cooking the soybean milk at the temperature of 90-95 DEG C for 8-10 minutes, cooling the soybean milk for 10-15 minutes, then cooking the soybean milk again at the temperature of 90-95 DEG C for 4-6 minutes, cooling the soybean milk until the temperature of the soybean milk ranges from 75 DEG C to 85 DEG C and filtering the soybean milk for standby application; curdling the soybean milk by brine, adding the soybean milk into special molds, cooling the soybean milk and allowing the soybean milk to stand still; loading bean curd in the molds into preservation boxes; adding table salt into the brine and preparing brine with the salt content of 1%; filling the preservation boxes obtained at the step 5) with the brine with the salt content of 1% and carrying out vacuum packaging on the preservation boxes to obtain the preservative bean curd. 2 / 3 of the volume of each preservation box is filled with the corresponding bean curd. The method has the advantages that flavor of the traditional bean curd can be effectively preserved in the preservative bean curd prepared by the aid of the method, the preservative bean curd is long in shelf life, and the shelf life of the preservative bean curd can reach 20-30 days; the preservative bean curd is good in toughness, is not fragile when processed to obtain dish and is suitable for transportation and preservation.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing fresh-keeping 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 to make soybean milk from soybeans; the other is coagulation and forming, that is, under the combined action of heat and coagulant, soy milk is solidified into a gel with a large amount of water, that is tofu. [0003] Tofu is the main raw material of vegetarian dishes in my country. It was unpalatable at first in the memory of the ancestors. After continuous transformation, it has gradually become popular and known as "vegetable meat". Tofu can be produced all year round and is not limited by seasons. Therefore, in the off-season of vegetable production, the varieties of dishes can be adjusted. [0004] At present, the production and sales methods of tofu on the market basically follow the traditional ...

AI Technical Summary

Problems solved by technology

In order to prolong the shelf life of tofu, tofu has been produced with glucono-δ-lactone as a coagulant in recent years, but the taste is very different from that of traditional tofu.