Preparation method of leisure dried bean curd
A technology for dried bean curd and dried bean curd, which is applied in the food field, can solve the problems of reducing the nutritional utilization of egg white in dried bean curd, easily changing the properties of egg white, etc., and achieves the effects of improving taste, improving utilization rate, and avoiding the increase of pores.
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[0024] Example 1
[0025] A preparation method of casual dried tofu, comprising the following steps:
[0026] (1) Pulping: Select high-quality soybeans, wash them and soak them at 25°C for 12 hours to remove impurities. After refining, filter them twice to obtain pure soybean milk, add defoamers and boil them at 100°C; the defoamers are DSA- 5 defoamer; DSA-5 defoamer dosage is 0.05‰.
[0027] (2) Sorting: After the pulp is boiled, add a mixture of gluconolactone and gypsum to make a slurry, wherein the ratio of gluconolactone and gypsum is 1:2, and filter to obtain bean curd after the slurry is finished;
[0028] (3) Mixing: filter the bean curd until the water content is 30-40%, and the water content is within this range, cool to 40°C, put it into a homogeneous reaction kettle, add egg white to homogenize, the weight of egg white is pure 20% of the weight of soya-bean milk, homogeneous slurry is obtained after homogenization, and the homogeneous slurry is put into a dried ...
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[0031] Example 2
[0032] A preparation method of casual dried tofu, comprising the following steps:
[0033] (1) Pulping: Select high-quality soybeans, wash them and soak them at 16°C for 24 hours to remove impurities. After refining, filter them twice to obtain pure soybean milk, add defoamers and boil them at 100°C; the defoamers are DSA- 5 defoamer; DSA-5 defoamer dosage is 0.1‰.
[0034] (2) Slurry: After the pulp is boiled, add a mixture of gluconolactone and gypsum to make a slurry, wherein the ratio of gluconolactone and gypsum is 1:3, and filter to obtain bean curd after the slurry is finished;
[0035] (3) Mixing: Filter the bean curd until the water content is 30-40%, and the water content is within this range, cool to 45°C, put it into a homogeneous reaction kettle, add egg white to homogenize, the weight of egg white is pure 25% of the weight of soya-bean milk, homogeneous slurry is obtained after homogenization, and the homogeneous slurry is put into a dried be...
Example Embodiment
[0038] Example 3
[0039] A preparation method of casual dried tofu, comprising the following steps:
[0040] (1) Pulping: Select high-quality soybeans, wash them and soak them at 20°C for 24 hours to remove impurities. After refining, filter them twice to obtain pure soybean milk, add defoamers and boil them at 100°C; the defoamers are DSA- 5 defoamer; DSA-5 defoamer dosage is 0.08‰.
[0041] (2) Sorting: After the pulp is cooked, add a mixture of gluconolactone and gypsum to make a slurry, wherein the ratio of gluconolactone and gypsum is 1:2.5. After the slurry is finished, filter to obtain bean curd;
[0042] (3) Mixing: Filter the bean curd until the water content is 30-40%, and the water content is within this range, cool to 45°C, put it into a homogeneous reaction kettle, add egg white to homogenize, the weight of egg white is pure 30% of the weight of soya-bean milk, homogeneous slurry is obtained after homogenization, and the homogeneous slurry is put into a dried b...
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