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Method for curdling bean curd jelly in annular ball-shaped curdling manner

A technology for bean curd brain and pulping, which is applied in the field of food processing technology, can solve the problem that the production efficiency of tofu cannot meet the needs of modern people in the ancient method, and achieves the effect of being suitable for mass production and application, the method is perfect, scientific and easy to control.

Inactive Publication Date: 2020-01-21
周庆荣
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Problems solved by technology

[0002] The production of tofu has a long history of inheritance in China. The focus of making tofu with ancient techniques has always been on quality and taste. Can no longer meet the needs of modern people

Method used

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Embodiment Construction

[0012] The ring-shaped dot bean curd point pulping method includes the steps of making physalis, pointing the pulp and forming steps; the steps of making the physalis include: the first step is to weigh 500 grams of vinegar and 300 grams of beans respectively; the second step is to put Grind 300 grams of beans with a 110-mesh refiner for 10 minutes; in the third step, put the ground raw soybean milk into the cooking chamber and cook it at a high temperature to 100 degrees Celsius and continue heating for 6 minutes; in the fourth step, add 500 grams of vinegar to the boiled The cooked soybean milk is made into Physalis; the fifth step is to put the mixed Physalis into a sealed container and place it for 48 hours; The specific calculation weight ratio of beans, soy milk and tofu is 1:0.7:3 respectively; the second step is to grind the weighed beans with a 65-mesh refiner into raw soy milk and bean dregs; the third step is to put the raw soy milk into the cooking chamber Carry ou...

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Abstract

The invention discloses a method for curdling bean curd jelly in an annular ball-shaped curdling manner and belongs to the field of food processing processes. The method is characterized by comprisinga sour pulp making step, a curdling step and a shaping step. The invention effectively retains a method of making tofu through sour pulp curdling, and a purely natural curdling raw material is made from common edible vinegar. Meanwhile, by handling every temperature procedure, a high-yield effect that 1.5kg of tofu can be made from 0.5kg of soybeans. In the curdling process, a mode of annular ball-shaped curdling mode is adopted, the curdling process can be uniform and rapid, and in addition, a curdling device is equipped with an observation platform, so that the protein decomposition situation of a whole bucket of a soybean milk mixture product can be conveniently observed in a situation of very heavy steam, the sizes and the numbers of white spots can be observed, and the production quality of tofu can be conveniently controlled

Description

technical field [0001] The invention belongs to the field of food processing technology, and in particular relates to a method for ordering bean curd brains with ring-shaped dots. Background technique [0002] The production of tofu has a long history of inheritance in China. The focus of making tofu with ancient techniques has always been on quality and taste. It has been unable to meet the needs of modern people. In order to solve this situation, people have been constantly exploring ways to improve production efficiency, and how to achieve high-efficiency production while not reducing the taste and quality of tofu itself. After research and exploration, the inventor has designed a method for making ring-shaped dot-type tofu nao to meet the above-mentioned technical problems. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for bean curd bean curd bean curd bean curd puffing with ring-shaped dots, whi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 周庆荣
Owner 周庆荣
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