Bean product soybean and peanut tough lactone bean curd processing technology

Abstract

The invention relates to the technical field of bean product processing, in particular to a bean product soybean and peanut tough lactone bean curd processing technology. The processing technology comprises the following steps of S1, cleaning: taking soybeans and peanuts, shelling and screening; S2, soaking: separately soaking the soybeans and the peanuts in water in sequence; S3, taking out the soaked soybeans and peanuts, performing grinding on soybeans to form soybean milk, and performing grinding on peanuts to form peanut milk; S4, boiling the soybean milk: sequentially pouring the filtered soybean milk and peanut milk into a pot, and standing and cooling the boiled milk to 35 DEG C; S5, marinating, namely adding 400g of warm water into glucolactone, uniformly blending, adding the mixed marinating liquid into the cooled milk, slowly stirring the milk through a stirring rod, and standing for 15 minutes to form uncongealed bean curd; and S6, extrusion molding: putting the uncongealed bean curd into a mold, and carrying out extrusion dehydration molding through a heavy object. The bean product soybean and peanut tough lactone bean curd is superior to whole soybean bean curd, and is white and tender in appearance and extremely high in nutritional value.

Description

technical field [0001] The invention belongs to the technical field of bean product processing, and in particular relates to a processing technology of bean product soybean-peanut-tofu. Background technique [0002] As a traditional delicacy, tofu has always been popular in the market, but most of the tofu in the general market is ground into soy milk from soybeans, and then stewed with gypsum to form tofu. It is well known that gypsum is calcium sulfate, so it can be eaten for a long time Tofu made of gypsum will cause fatigue, lack of energy and even stomach discomfort to the eater, which affects the health of the eater. At the same time, most of the tofu on the market is made from soybeans. Those who eat for a long time will also have serious taste fatigue. Contents of the invention [0003] The present invention mainly solves the technical problems existing in the above-mentioned prior art, and provides a processing technology of bean product soybean-peanut elastolact...

AI Technical Summary

Problems solved by technology

[0002] As a traditional delicacy, tofu has always been popular in the market, but most of the tofu in the general market is ground into soy milk from soybeans, and then stewed with gypsum to form tofu. It is well known that gypsum is calcium sulfate, so it can be eaten for a long time Tofu made of gypsum will cause fatigue, lack of energy and even stomach discomfort to the eater, which affects the health of the eater. Those who eat for a long time will also experience severe taste fatigue