Method for preparing sour soup bean curd by using green vegetable fermented sour water and product

Abstract

The invention discloses a making method for making sour soup bean curd by using green vegetable fermented sour water and a product, the making method comprises the following steps: preparing green vegetable sour water, using green vegetables and water as raw materials for anaerobic fermentation to obtain the green vegetable sour water, and using the green vegetable sour water as a coagulator for forming bean curd for the first time; making sour soup bean curd, taking soybeans as a raw material, and obtaining to-be-curdled pulp according to a conventional bean curd making process; then, the prepared vegetable acid water is used as a coagulator for curdling, and finally, the bean curd with the sour soup is obtained through congealing and compression molding. Curdling acid water is prepared, bean curd water generated in the congealing and pressing forming stage is collected, anaerobic fermentation is conducted, and the curdling acid water is obtained and serves as a coagulator for bean curd forming next time. The sour soup bean curd prepared by the method disclosed by the invention not only can improve the quality of bean curd produced by acid water curdling, but also can enable the prepared sour soup bean curd to be rich in nutrition, green and healthy, and can meet the taste of more people, thereby meeting the market demand and being suitable for popularization and application.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a method and product for making sour soup tofu by fermenting sour water of green vegetables. Background Art

[0002] Tofu production has a long history. The production process generally includes soaking soybeans, removing impurities, grinding, boiling, adding brine, cooling, pressing and forming. The quality of tofu in different regions is also different. Since tofu is a traditional food in my country, it is delicious and healthy. It is also the main raw material for vegetarian dishes. Tofu is made from beans with high protein content and can be produced all year round without seasonal restrictions. Tofu has the characteristics of simple production process and convenient consumption, so it is deeply loved by people.

[0003] Tofu is a tonic, heat-clearing and health-preserving food. Regular consumption can replenish qi, clear away heat and moisten dryness, promote the production of body fluids and quench thirst, and clean the stomach. It is more suitable for people with hot constitutions, bad breath, thirst, unclear stomachs, and those recovering from fever. Modern medicine has confirmed that in addition to increasing nutrition, helping digestion, and increasing appetite, tofu is also beneficial to the growth and development of teeth and bones, and can increase the iron content in the blood during hematopoiesis. Tofu does not contain cholesterol and is a medicinal food for patients with hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis, and coronary heart disease. It is also a good food therapy for children, the sick and the elderly to supplement nutrition. Tofu is rich in phytoestrogens, which has a good effect on preventing and treating osteoporosis.

[0004] The production method of tofu has formed an inherent pattern. In addition to the different types of raw materials that will directly affect the quality of tofu, there is a key process: pulping. Even if the protein is coagulated, the difference in pulping technology will have a great impact on the final quality of tofu. Currently, the materials used for pulping are mainly gypsum, brine and coagulant.

[0005] 1. Gypsum slurry. Gypsum is calcium sulfate. Tofu made with gypsum has a soft and delicate texture. Theoretically, it has no toxic side effects. However, since some people do not have good eating habits, it will form stones over time and damage the liver and kidneys. At the same time, tofu made with gypsum has good water retention properties, smooth and delicate texture, and a high yield, but the product has a certain amount of residue and a bitter taste, and lacks soybean flavor.

[0006] 2. Brine is a mixture of magnesium chloride, magnesium sulfate and sodium chloride, which has certain toxic side effects. Because it is added in very small amounts when making tofu, its toxicity becomes very small after combining with the protein in the beans. However, it can only be consumed in small amounts.

[0007] 3. Coagulant slurry, the coagulant is glucono-δ-lactone, which is a food additive, that is, a chemical additive that we are often worried about.

[0008] It can be seen from this that using the above three materials as coagulants for slurry will cause harm to human health if people consume them for a long time.

[0009] After searching, the patent document with the authorization announcement number CN101066107B discloses a method for making nutritious and healthy tofu, in which the raw water is the tofu water squeezed out from the last tofu making, but other key steps such as the coagulant used are not described. The patent document with the application publication number CN102187910A discloses a method for preparing acidic water for tofu slurrying, which is to put the collected yellow slurry into a temperature-controlled container; add 0%-3% sugar by weight; then add 0.0002% to 0.02% lactic acid bacteria by weight; keep warm and acidify, and reduce the pH value of the yellow slurry to 3.0-3.8. The key point is to add sugar and lactic acid bacteria to the collected yellow slurry. The patent document with application publication number CN11053759A discloses a coating tofu and its preparation method. In the coating part, the coating temperature (80-90°C) and the pH value (7-8) of the sour water tofu are strictly controlled to ensure the product quality, but other key steps such as the coagulant used are not described. The patent document with application publication number CN103271164A discloses a method for coating tofu with a sour jujube sour tofu coagulant. The sour jujube sour tofu coagulant is used in the coating process. The patent document with application publication number CN102210351A discloses a tofu production process, using sour soup as a brain-coating material. The method of making sour soup is to pour the soy milk cake water into a cylinder after precipitation, and then put the sour cabbage water into the cylinder as the sour soup mother juice to acidify the cake water. The soup acidified within a time range of 22-24 hours can be used as sour soup for brain-coating.

[0010] From the contents disclosed in the above five patent documents, the methods of making tofu are provided from different perspectives. Through searching, no sour water made from green vegetables is found as the primary pulping material. With the continuous improvement of people's living standards, the requirements for tofu food are not only hygienic and safe, but also nutritious, beneficial to health, and good taste. Therefore, it is necessary to improve the traditional production process, so as to provide a sour soup tofu that is nutritious, green and healthy, safe to eat, and has nutritional and health functions. Summary of the invention

[0011] The technical problem to be solved by the present invention is to provide a method for making sour soup tofu by using sour water fermented from green vegetables. The tofu made by this method meets food requirements, has no potential hazards, is rich in nutrition, is green and healthy, and has a long shelf life, which can satisfy the tastes of more people and meet market demand. Specifically, it provides a method for making sour soup tofu by using sour water fermented from green vegetables and a product.

[0012] In order to solve the above technical problems, the technical solution adopted by the present invention is: a method for making sour soup tofu by fermenting sour water of green vegetables, the method comprising the following steps: S1. Prepare sour vegetable water by anaerobic fermentation of vegetables and water to obtain sour vegetable water as a coagulant for the first tofu molding; S2. making sour soup tofu, using soybeans as raw materials, first soaking, grinding with water, filtering and boiling the slurry according to the conventional tofu making process to obtain a cooked slurry, then filtering the obtained cooked slurry, collecting the filtered slurry to obtain a slurry to be slurried; then using the vegetable acid water prepared in step S1 as a coagulant to slurry the slurry to be slurried, and finally squatting and pressing to obtain the sour soup tofu; S3. Prepare sour water for pulping, collect the tofu water produced in the squatting and pressing molding stages in step S2, and obtain sour water for pulping through anaerobic fermentation, which is used as a coagulant for the next tofu molding; then make sour soup tofu according to the conventional tofu making process, wherein, in the pulping stage, the coagulant for tofu molding is the sour water for pulping prepared from the tofu water collected in the previous sour soup tofu making.

[0013] Furthermore, a method for making sour soup tofu by utilizing sour water fermented from green vegetables as described in the present invention is adopted. The specific preparation process of the green vegetable sour water described in step S1 is to use fresh green vegetables as raw materials, drain the water after washing, and then put the drained green vegetables into boiled water for blanching for 0.5-1.5 minutes, then take out the green vegetables and put them into a fermentation container, and then add the boiled water used for blanching into the fermentation container until the green vegetables are submerged, and finally seal the fermentation container, and perform anaerobic fermentation at a temperature of 22-25°C for 24-36 hours, and anaerobic fermentation to produce sour water with an acid concentration of 3.8-4.0%, that is, the green vegetable sour water.

[0014] Furthermore, a method for making sour soup tofu using vegetable fermented sour water as described in the present invention is adopted. During the sour soup tofu making process in step S2, the slurry to be slurried is put into a slurrying barrel, and the slurry temperature in the slurrying barrel is controlled to be 85-95°C. At the same time, the vegetable sour water prepared in step S1 is first boiled, then cooled to 85-95°C, and then slurrying is performed. The slurrying process is divided into three stages. During the first slurrying, the amount of vegetable sour water is 10-15% of the total weight of the slurry. After the slurrying is completed, the second slurrying is performed at an interval of 15 minutes, and the amount of sour water at this time is 10-15% of the total weight of the slurry. After the slurrying is completed, the third slurrying is performed at an interval of 15 minutes, and the amount of sour water at this time is 5-10% of the total weight of the slurry. Through three slurryings, the soy milk in the slurry is precipitated into flocs using sour water, and finally the slurry is slurried and pressed to obtain the sour soup tofu.

[0015] Furthermore, in the method for making sour soup tofu by utilizing sour water fermented from green vegetables as described in the present invention, the slurry concentration in the slurrying barrel is 4-8%, and during the slurrying process, the acid concentration of the green vegetable sour water is controlled to be 3.8-4.0%, and finally the sour soup tofu is obtained by squatting and pressing.

[0016] Furthermore, a method for making sour soup tofu using sour water fermented from green vegetables as described in the present invention is adopted, the sour soup tofu is used to make fermented bean curd, the slurry concentration in the slurry barrel is 7-8%, the sour soup tofu is used to make coated tofu, and the slurry concentration in the slurry barrel is 4-6%; finally, the tofu is formed by squatting and pressing, wherein, in the squatting cooling stage, it is necessary to collect the supernatant, i.e., the tofu water, and then break the tofu, and finally, the broken tofu is scooped out and put into a water-tight container and boxed, and the sour soup tofu is obtained by pressing and molding, and the tofu water after pressing is collected in the pressing and molding stage.

[0017] Furthermore, in the method for making sour soup tofu using sour vegetable fermented water as described in the present invention, two scraping and tight wrapping operations are required during the pressing and forming stage. The scraping and tight wrapping are to gently lift up the gauze in the container by hand so that the water in the tofu can leak out smoothly.

[0018] Furthermore, a method for making sour soup tofu using sour water fermented from green vegetables as described in the present invention is adopted. In the process of preparing the sour water for sour soup in step S3, the collected tofu water is anaerobically fermented into sour water with an acid concentration of 3.8-4%, and the sour water for sour soup is obtained, which is used as a coagulant for the next tofu molding; then the sour soup tofu is made according to the conventional tofu making process, wherein, in the sour soup stage, the coagulant for sour soup molding is sequentially prepared from the sour soup water collected from the last sour soup tofu making; in the sour soup process, if the acid concentration of the sour soup water is lower than 3.8%, edible white vinegar needs to be added to adjust the acid concentration to between 3.8-4%.

[0019] The present invention also provides a sour soup tofu, which is prepared according to the above-mentioned preparation method. The sour soup tofu prepared by the method of the present invention can be made into fermented bean curd or coated tofu according to the existing production process.

[0020] Compared with the prior art, the method and product for making sour soup tofu using green vegetable fermented acid water of the present invention have the following effective effects: since green vegetables are vegetables rich in minerals and vitamins, and the nutrients such as calcium, vitamins and carotene contained in them are relatively rich, the green vegetable acid water obtained after green vegetable fermentation is used as a coagulant for the first tofu molding; and the coagulant used for subsequent slurrying is the slurrying acid water prepared by using the tofu water collected in the last sour soup tofu making, which can improve the stability of the acid concentration of the acid water and realize the recycling of materials. At the same time, the tofu slurried with acid water can use protein to coagulate more tightly, has low water content, strong adhesion, and has the characteristics of hardness and softness. Due to the tight coagulation and low water content, it is not easy to deform, which can extend its shelf life; in addition, since no gypsum, brine and coagulant are used, the potential hazards caused by the use of gypsum, brine or coagulant can be avoided.

[0021] It can be seen that the sour soup tofu prepared by the method of the present invention can not only improve the quality of tofu produced by sour water pulping, but also make the prepared sour soup tofu nutritious, green and healthy, and have a long shelf life, avoiding the potential hazards that may be caused by the use of gypsum, brine or coagulant. The prepared tofu meets the requirements of green food, has no potential hazards, is safe to eat, has nutritional and health functions, can meet the tastes of more people, thereby meeting market demand, and is suitable for promotion and application. DETAILED DESCRIPTION

[0022] In order to more fully explain the implementation of the present invention, the present invention is further described below in conjunction with specific embodiments.

[0023] The present invention provides a method for making sour soup tofu by using sour water fermented from green vegetables, and the method comprises the following steps: S1. Prepare green vegetable sour water, use green vegetables and water as raw materials for anaerobic fermentation to obtain green vegetable sour water as a coagulant for the first tofu molding; the specific method of the green vegetable sour water is: use fresh green vegetables as raw materials, drain the water after washing, and then put the drained green vegetables into boiled water for 30-90 seconds, then take out the green vegetables and put them into a fermentation container, and then add the boiled water used for blanching into the fermentation container until the green vegetables are submerged, and finally seal the fermentation container, and perform anaerobic fermentation at a temperature of 22-25°C for 24-36 hours, and anaerobic fermentation to obtain acid water with an acid concentration of 3.8-4.0%, that is, the green vegetable sour water.

[0024] S2. Making sour soup tofu, using soybeans as raw materials, first soaking, grinding with water, filtering and boiling the tofu according to the conventional tofu making process to obtain cooked slurry, then filtering the obtained cooked slurry, collecting the filtered slurry to obtain the slurry to be slurried; then putting the slurry to be slurried into a slurry- ... The process is carried out in stages. During the first pulping, the amount of vegetable acid water is 10-15% of the total weight of the pulp. After the pulping is completed, the second pulping is carried out after an interval of 15 minutes. At this time, the amount of acid water is 10-15% of the total weight of the pulp. After the pulping is completed, the third pulping is carried out after an interval of 15 minutes. At this time, the amount of acid water is 5-10% of the total weight of the pulp. Through three pulpings, the soy milk in the pulp is precipitated into flocs by using acid water, and finally the sour soup tofu is obtained by squatting and pressing.

[0025] When the sour soup tofu is used to make fermented bean curd, the slurry concentration in the slurry bucket is controlled to be 7-8%, and when the sour soup tofu is used to make clad tofu, the slurry concentration in the slurry bucket is controlled to be 4-6%; at the same time, the acid concentration of the green vegetable sour water is controlled to be 3.8-4.0%, and finally the sour soup tofu is obtained by squatting and pressing. Among them, in the squatting and cooling stage, it is necessary to collect the supernatant, that is, the tofu water, and then break the brain, and finally scoop out the broken tofu and put it into a leaky container and put it on the box, and press and form the sour soup tofu. In the pressing and forming stage, it is necessary to perform two scraping and tight wrapping operations. The scraping and tight wrapping are to gently lift the gauze in the container upward by hand so that the water in the tofu can be smoothly leaked. The scraping operation can make the surface of the pressed tofu smooth, and the tight wrapping operation can make the four corners of the pressed tofu plump; at the same time, the pressed tofu water is collected in the pressing and forming stage.

[0026] S3. Prepare sour water for soy bean curd, collect the tofu water produced in the squatting and pressing molding stages in step S2, and obtain soy bean curd by anaerobic fermentation, which is used as a coagulant for the next tofu molding; then make sour soup tofu according to the conventional tofu making process, and use the soy bean curd collected from the last sour soup tofu making as the coagulant for tofu molding in the soy bean curd stage to prepare the soy bean curd. Wherein, in the specific preparation process of the soy bean curd, the collected tofu water is fermented by anaerobic fermentation into sour water with an acid concentration of 3.8-4%, and the soy bean curd is obtained as the coagulant for the next tofu molding; then make sour soup tofu according to the conventional tofu making process, and use the soy bean curd collected from the last sour soup tofu making as the coagulant for tofu molding in the soy bean curd stage to prepare the soy bean curd by anaerobic fermentation; at the same time, in the soy bean curd making process, if the acid concentration of the soy bean curd is lower than 3.8%, it is necessary to add edible white vinegar to adjust its acid concentration to between 3.8-4%. Example 1

[0027] Preparation of vegetable acid water as a coagulant for the first tofu slurry: Fresh green vegetables are washed and drained, and then put into boiled water for blanching for 30-90 seconds, then the green vegetables are taken out and put into a fermentation container, and then the boiled water used for blanching is added into the fermentation container until the green vegetables are submerged, and finally the fermentation container is sealed and anaerobic fermentation is carried out at room temperature for 24-36 hours to obtain acid water with an acid concentration of 3.8-4.0%, that is, green vegetable acid water. Example 2

[0028] The method of preparing sour soup tofu for making fermented bean curd comprises the following steps: S1. Wash the soybeans. Select high-quality soybeans as raw materials. At the same time, it is necessary to remove debris such as soil, stones, grass clippings and metal debris mixed in the soybean raw materials, and use clean water to wash the soybeans; S2. Soaking: In summer, at room temperature, soak for 4-5 hours at a ratio of dry beans to water = 1:3; in winter, soak for 5-6 hours at room temperature, using water at a temperature of 30-35 ° C; S3 grinding: grinding the soaked soybeans with a grinding machine, grinding at a soybean-water ratio of 1:4, the soybean milk needs to be repeatedly ground three to four times to fully extract the protein in the soybeans, and at the same time, the collected slurry is filtered, and the bean dregs obtained by filtration can be directly ground three times continuously to fully extract the protein in the soybeans, and the mesh number of the filtered soybean milk is above 200 meshes; S4 Soybean milk boiling: Pour the squeezed raw milk into a pot and boil it over high heat (to ensure that the soy milk is heated evenly). There is no need to cover the pot. Skim off the foam on the surface while boiling. When the soy milk boils, send it to the soy milk dispenser in time, and control the soy milk concentration in the dispenser to be between 7-8%. S5 slurrying: add the vegetable acid water prepared in Example 1 as a coagulant for slurrying. Before slurrying, boil the vegetable acid water and then cool it to 85-90°C. During slurrying, the slurry temperature in the slurrying barrel is controlled to be 85-90°C. The slurrying process is divided into three stages. During the first slurrying, the amount of vegetable acid water is 12% of the total weight of the slurry. After the slurrying is completed, the second slurrying is carried out after an interval of 15 minutes. At this time, the amount of acid water is 10% of the total weight of the slurry. After the slurrying is completed, the third slurrying is carried out after an interval of 15 minutes. At this time, the amount of acid water is 8% of the total weight of the slurry. Through three slurrying, the soy milk in the slurry is precipitated into flocs by using acid water. At the same time, in the process of adding the coagulant, it is necessary to stir while adding until solidified particles appear.

[0029] S6 squatting brain: squatting brain, also known as flower cultivation, is carried out after the slurry is added. When the solidified particles slowly condense into blocks as the temperature drops and the tofu pudding begins to separate, the water will be slightly yellow. This stage generally takes 5-10 minutes. At the same time, during the squatting brain cooling stage, it is necessary to collect the supernatant, i.e. the tofu water, and then break the brain.

[0030] S7 Squeezing and molding: Scoop out the broken tofu pudding and put it into a water-tight container and put it on a box. Squeeze and mold to obtain the sour soup tofu. During the squeezing and molding stage, two scraping and tight wrapping operations are required. The scraping and tight wrapping are to gently lift up the gauze in the container by hand so that the water in the tofu pudding can leak out smoothly. The scraping operation can make the surface of the pressed tofu smooth, and the tight wrapping operation can make the four corners of the pressed tofu plump. At the same time, the tofu water after squeezing is collected during the squeezing and molding stage.

[0031] S8: The collected tofu water is used to prepare the tofu acid water: the tofu water produced in the tofu pressing and molding stages is collected and directly transferred to a closed fermentation tank for cooling, and then anaerobic fermentation is performed to obtain the tofu acid water, which is used as a coagulant for the next tofu molding. During the tofu pressing process, if the acid concentration of the tofu acid water is lower than 3.8%, edible white vinegar needs to be added to adjust the acid concentration to between 3.8% and 4%. Example 3

[0032] The steps for preparing sour soup tofu for making coated tofu are basically the same as those in Example 2, except that the differences are mainly reflected in the following three aspects: First, during the slurrying process, the soy milk concentration in the slurrying barrel is controlled between 4-6%. Second, the slurrying acid water prepared in Example 2 is added as a coagulant for slurrying. Third, the amount of slurrying acid water is different. During the first slurrying, the amount of slurrying acid water is 15% of the total weight of the slurry. During the second slurrying, the amount of acid water is 13% of the total weight of the slurry. During the third slurrying, the amount of acid water is 5% of the total weight of the slurry.

[0033] Finally, the tofu water produced in the squatting and pressing molding stages is collected and directly transferred to a closed fermentation tank for cooling. After anaerobic fermentation, the tofu acid water is obtained, which can be used as a coagulant for the next tofu molding. During the tofu-making process, if the acid concentration of the tofu acid water is lower than 3.8%, edible white vinegar needs to be added to adjust its acid concentration to between 3.8% and 4%.

[0034] The method for making sour soup tofu by using green vegetable fermented acid water of the present invention is adopted, and the green vegetable fermented acid water is used as the coagulant for the first slurrying. Since green vegetables are vegetables that are extremely rich in minerals and vitamins, the nutrients such as calcium, vitamins and carotene contained in them are relatively rich, and the acid concentration is controlled between 3.8-4% after anaerobic fermentation, so that the number of lactic acid bacteria microorganisms in the acid water can occupy an absolute advantage, and it is particularly suitable for making a coagulant for sour soup tofu slurrying. At the same time, in the slurrying process, the slurry temperature in the slurrying barrel is controlled to be in the same range as the temperature of the acid water, which is conducive to the acid water to precipitate the soybean milk in the slurry into flocs, so that the flocs are coagulated tightly, thereby obtaining sour soup tofu with low water content, strong adhesion, strong toughness, and hardness with softness. The coagulant used for subsequent slurrying is the slurrying acid water prepared by using the tofu water collected in the last sour soup tofu making, which can improve the stability of the acid water and realize the recycling of materials. During the entire preparation process, since no gypsum, brine or coagulant is used, the potential hazards caused by the use of gypsum, brine or coagulant can be avoided.

[0035] In summary, the sour soup tofu prepared by the method of the present invention can not only improve the quality of tofu produced by sour water pulping, but also make the prepared sour soup tofu nutritious, green and healthy, and have a long shelf life, avoiding the potential hazards that may be caused by the use of gypsum, brine or coagulant. The prepared tofu meets the requirements of green food, has no potential hazards, is safe to eat, has nutritional and health functions, can meet the tastes of more people, thereby meeting market demand, and is suitable for promotion and application.

[0036] Other aspects of the present invention that are not described in detail are all conventional techniques known to those skilled in the art.

[0037] The protection scope of the present invention is not limited to the technical solutions disclosed in the specific implementation methods. The above description is only a preferred implementation method of the present invention and does not limit the present invention. Any minor modifications, equivalent substitutions and improvements made according to the technical solutions of the present invention should be included in the protection scope of the technical solutions of the present invention.

Claims

1. A method for making sour soup tofu by fermenting sour water from green vegetables, characterized in that: The production method comprises the following steps: S1. Prepare sour vegetable water by anaerobic fermentation of vegetables and water to obtain sour vegetable water as a coagulant for the first tofu molding; S2. making sour soup tofu, using soybeans as raw materials, first soaking, grinding with water, filtering and boiling the slurry according to the conventional tofu making process to obtain a cooked slurry, then filtering the obtained cooked slurry, collecting the filtered slurry to obtain a slurry to be slurried; then using the vegetable acid water prepared in step S1 as a coagulant to slurry the slurry to be slurried, and finally squatting and pressing to obtain the sour soup tofu; S3. Prepare sour water for pulping, collect the tofu water produced in the squatting and pressing molding stages in step S2, and obtain sour water for pulping through anaerobic fermentation, which is used as a coagulant for the next tofu molding; then make sour soup tofu according to the conventional tofu making process, wherein, in the pulping stage, the coagulant for tofu molding is the sour water for pulping prepared from the tofu water collected in the previous sour soup tofu making.

2. The method for making sour soup tofu by using vegetable fermented sour water according to claim 1, characterized in that: The specific preparation process of the green vegetable acid water described in step S1 is to use fresh green vegetables as raw materials, drain the water after washing, and then put the drained green vegetables into boiled water for 0.5-1.5 minutes, then take out the green vegetables and put them into a fermentation container, and then add the boiled water used for blanching into the fermentation container until the green vegetables are submerged, and finally seal the fermentation container, and perform anaerobic fermentation at a temperature of 22-25°C for 24-36 hours, and anaerobic fermentation to produce acid water with an acid concentration of 3.8-4.0%, that is, the green vegetable acid water.

3. The method for making sour soup tofu by using vegetable fermented sour water according to claim 1, characterized in that: In the process of making sour soup tofu in step S2, the slurry to be slurried is put into the slurry barrel, and the temperature of the slurry in the slurry barrel is controlled to be 85-95°C. At the same time, the green vegetable sour water prepared in step S1 is first boiled, and then cooled to 85-95°C, and then slurrying is performed. The slurrying process is divided into three stages. During the first slurrying, the amount of green vegetable sour water is 10-15% of the total weight of the slurry. After the slurrying is completed, the second slurrying is performed at an interval of 15 minutes. At this time, the amount of acid water is 10-15% of the total weight of the slurry. After the slurrying is completed, the third slurrying is performed at an interval of 15 minutes. At this time, the amount of acid water is 5-10% of the total weight of the slurry. Through three slurrying, the soy milk in the slurry is precipitated into flocs by using acid water, and finally the slurry is slurried and pressed to obtain the sour soup tofu.

4. The method for making sour soup tofu by using green vegetable fermented sour water according to claim 3, characterized in that: The slurry concentration in the slurry-making barrel is 4-8%, and during the slurry-making process, the acid concentration of the green vegetable sour water is controlled to be 3.8-4.0%. Finally, the sour soup tofu is obtained by squatting and pressing.

5. The method for making sour soup tofu by using vegetable fermented sour water according to claim 4, characterized in that: The sour soup tofu is used to make fermented bean curd, and the slurry concentration in the slurry-making barrel is 7-8%. The sour soup tofu is used to make coated tofu, and the slurry concentration in the slurry-making barrel is 4-6%. Finally, it is formed by squatting and pressing. In the squatting and cooling stage, it is necessary to collect the supernatant, i.e., the tofu water, and then break the brain. Finally, the broken tofu pudding is scooped out and put into a water-tight container and boxed. The sour soup tofu is obtained by pressing and molding. At the same time, the tofu water after pressing is collected in the pressing and molding stage.

6. The method for making sour soup tofu by using green vegetable fermented sour water according to claim 5, characterized in that: During the pressing and forming stage, two scraping and tight wrapping operations are required. The scraping and tight wrapping are to gently lift the gauze in the container upwards by hand so that the water in the tofu pudding can be smoothly leaked out.

7. The method for making sour soup tofu by using green vegetable fermented sour water according to claim 1, characterized in that: In step S3, during the preparation of the acid water for pulping, the collected tofu water is anaerobically fermented into acid water with an acid concentration of 3.8-4%, and the acid water for pulping is obtained, which is used as a coagulant for the next tofu molding; then, sour soup tofu is made according to the conventional tofu making process, wherein, in the pulping stage, the coagulant used for tofu molding is sequentially prepared from the tofu water collected in the previous sour soup tofu making for pulping; during the pulping process, if the acid concentration of the acid water for pulping is lower than 3.8%, edible white vinegar needs to be added to adjust its acid concentration to between 3.8-4%.

8. A sour soup tofu, characterized by: The sour soup tofu is prepared according to any one of the preparation methods described in claims 1-7.