Processing method of sour juice dropped tofu

Abstract

The invention belongs to the technical field of processing of tofu, and specifically discloses a processing method of sour juice dropped tofu. The method comprises steps such as material selecting, soaking, soy milk grinding, soy milk decocting, sour juice dropping, and pressing; the sour juice is used as the raw material and dropped to the soy milk; the prepared tofu is free from soy smell; the essential cold nature of tofu is reduced; the tofu has the advantages of smooth and tender in taste, rich in flavor, hard to break, and long in storing time, and is beneficial to body health after being ate for a long term. According to the technical scheme, the problem that yellow slurry produced in tofu production process is treated as waste liquid and causes environment pollution and resource waste can be solved.

Description

technical field [0001] The invention belongs to the technical field of tofu processing, and in particular relates to a method for processing water-point tofu. Background technique [0002] Yulin tofu, which is well-known at home and abroad, has the characteristics of white tenderness, delicate taste, delicious taste, rich nutrition, cheap and good quality, and is the number one local dish in Yulin. Visitors from afar enjoy tasting Yulin tofu. Yulin tofu has a long history. As far back as the Ming Dynasty, the ancient city of Yulin was one of the nine important towns along the Great Wall. With the expansion of the city, the number of soldiers and civilians increased day by day. However, due to the lack of non-staple food outside the Great Wall, residents use the peach blossom water from Puhui Spring to make tofu. The food is white, tender, delicate, fragrant and delicious, which is different from foreign tofu, and gradually becomes one of the indispensable foods in the da...

AI Technical Summary

Problems solved by technology

[0005] The invention discloses a processing method of water-point tofu, which uses old black soybeans as raw materials, optimizes the production process and its parameters, and uses the yellow pulp produced in the bean curd preparation process as raw materials in the pulping process to obtain soy pulp through fermentation The water is used for pulping, and the finished tofu is fresh and tender, extremely elastic and tough, and of excellent quality. It also solves the problem that the yellow pulp produced in the tofu production process is treated as waste liquid to waste resources and pollute the environment.