Preparation method of tender bean curd

Abstract

The invention discloses a preparation method of soft tofu, and aims to overcome the defect that the quality of the soft tofu is affected due to the fact that beancurd jelly tissues are easily damaged in the processing process of the soft tofu. The preparation method comprises the following steps: S1, preparing soybean milk; s2, continuously boiling the soybean milk; s3, slushing and solidifying: paving a thin film and a non-woven fabric in the forming frame, simultaneously slushing the soybean milk and the solidifying liquid into the forming frame, rapidly and uniformly mixing the soybean milk and the solidifying liquid under the action of the impact force, gradually forming gel, and forming the beancurd jelly after solidification is completed; s4, compression molding: drawing out the thin film laid in the molding frame, completely wrapping the beancurd jelly with the non-woven fabric, overlapping the molding frames wrapped with the beancurd jelly one by one, and feeding into a press for pressing; s5, prying is conducted, specifically, the pressed whole-plate tender bean curd is poured into a selling box from the forming frame in a turning-over mode; and S6, cooling and warehousing. In the preparation process of the soft bean curd, slushing, solidification and compression molding are completed in the same molding frame, so that the phenomenon that tissues are damaged due to toppling of uncongealed beancurd is avoided.

Description

technical field [0001] The present invention relates to a bean product processing technology, more particularly, it relates to a kind of preparation method of soft tofu. Background technique [0002] Soft tofu is white in color, delicate in texture, soft and tender, rich in protein and high in nutritional value, and is very popular among people. The traditional processing method is to first order the soy milk in a container, and then pour the bean brain formed after the ordering is completed into the molding frame for pressing to form soft tofu. The phenomenon of damage, thereby affecting the quality of soft tofu. At present, there is no special equipment for processing soft tofu in the domestic soy product processing field. SUMMARY OF THE INVENTION [0003] In order to overcome the above deficiencies, the present invention provides a method for preparing soft tofu. During the preparation process of soft tofu, pulping, coagulation, and pressing are completed in the same ...

AI Technical Summary

Problems solved by technology

The traditional processing method is to make soy milk in a container first, and then pour the bean brains formed after the bean milk into the forming frame for pressing to form soft tofu. During the pouring process, the bean brain tissue will inevitably be destroyed The phenomenon of destruction, thus affecting the quality of tender tofu

At present, there is no special equipment that can be popularized and used in the domestic soy product processing field to process soft tofu

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