Manufacturing method of pure natural tofu food

Abstract

A natural soybean curd as nutritive health-care food is prepared from soybean through pretreating, immersing, grinding, milk-dreg separation, boiling, adding coagulant, coagulating and pressing.

Description

technical field [0001] The invention relates to a method for making plant bean food, in particular to a method for making pure natural soybean and soybean (broad bean) tofu food with local characteristics. Background technique [0002] The bean curd food made of bean food is rich in nutrition and low in price and has become an important food in people's daily diet. With the development of science and technology, and people's requirements for taste, the processing varieties and production methods of bean food It is also becoming more and more diversified. One is to make various tofu foods by adding various raw materials, such as adding peanuts to make peanut tofu, and then making peanut tofu food; adding corn to make corn tofu, and then making into corn tofu food. There are also konjac tofu, blood tofu, rice tofu, green tofu, vegetable tofu, spinach tofu, carrot tofu and so on. The second is to make tofu food by changing the curing agent. For example, coagulant bittern, gy...

AI Technical Summary

Problems solved by technology

[0003] The above-mentioned production methods of these bean curds are the industrialization and scientization of the production methods of tofu, and are also people's demand for tofu varieties and tastes thereof. The original taste of traditional tofu and bean curd food can not satisfy people's demand for existing bean curd and tofu food, especially people are eager to eat the original flavor of soybean and soybean tofu and bean curd food with local characteristic flavor