CN100403929C - The production method of pure natural soybean tofu - Google Patents

Abstract

The invention provides a method for making pure natural soybean tofu. The method comprises the following steps: raw material processing, soaking and refining, separation of pulp and residue, boiling and coagulation, and compression molding to obtain pure natural soybean tofu. The used tofu coagulation liquid is homemade plant tofu coagulation liquid, vegetable sauerkraut soup tofu coagulation liquid or natural tofu coagulation liquid. The present invention uses soybeans grown in the local natural environment and artificial methods to produce underground water. The soybean tofu produced by combining purely natural raw materials and natural methods not only maintains the characteristics of the original soybeans, but also has the original local flavor characteristics. Pure, fine and smooth, good taste, strong elasticity and toughness, good for health, good for the treatment and health care of diabetes, cerebrovascular and other diseases, it is one of the popular foods that people generally like to eat and have high nutritional and health functions.

Description

The production method of pure natural soybean tofu

technical field

The invention relates to a method for preparing plant bean food, in particular to a method for preparing local pure natural soybean tofu.

Background technique

Bean curd is made of bean food because of its rich nutrition and low price has become an important food in people's daily diet. With the development of science and technology, and people's requirements for taste, the processed varieties of bean food and their preparation methods are also More and more diversified, one is to add various raw materials to make tofu. If peanuts are added, it can be made into peanut tofu; if corn is added, it can be made into corn tofu. There are also konjac tofu, blood tofu, rice tofu, green tofu, green vegetable tofu, spinach tofu, carrot tofu and so on. The second is to make tofu by changing the curing agent. For example, coagulant bittern, gypsum, brine and lactone introduced from Japan are used to make tofu. The third is to add various chemical additives to make tofu. For the tenderness and whiteness of the bean curd that people make, add poisonous substances such as hanging white cubes. The fourth is the mechanization of the method of making tofu. In order to meet the large demands of people's daily life, mechanized continuous production is adopted to speed up and diversify the process of making tofu.

The above-mentioned production methods of these bean curds are the industrialization and modernization of the tofu production methods, and are also the demands of people on the bean diet varieties and tastes. However, in the existing methods for making bean curd from soybean food, the hardness and toughness of the bean curd are not enough. It is easy to break and break after being cut into filaments, thin slices, or small pieces, especially in the edible processing of frying, boiling, frying, braising, and stewing; it is also easy to break after low-temperature drying or freezing, and the color Yellowing, excessive honeycomb pores, etc.; especially the tofu made in the existing tofu production method has lost the original flavor of traditional soybean tofu food, and people are particularly eager to eat authentic soybeans in their daily diet. Tofu, but can't buy original soybean tofu in the existing market, can't satisfy people's demand to soybean tofu, especially the soybean tofu snack with local characteristic flavor, has lost the local original characteristic flavor, invented According to the characteristics of local characteristics and beans, and in combination with the existing production methods and characteristics of tofu, people have invented the production method of pure natural tofu suitable for local characteristics.

Contents of the invention

The problem to be solved by the present invention is that in the existing production method of soybean tofu, it is impossible to produce authentic soybean tofu, especially the natural soybean in the Wutai Mountain area, which has the local characteristics of Wutai Mountain and is made with the groundwater in the Wutai Mountain area. Soy bean curd, in order to solve the problem of natural soy bean curd that people are eager to eat, the present invention provides a method for making pure natural soy bean curd to solve the problem proposed by the present invention.

The concrete method that the present invention realizes above-mentioned purpose is to carry out by the following steps successively:

(1) Raw material processing: Take the natural soybeans in the Wutai Mountain area, remove impurities, clean them, wash them, and dry them in air. Manually divide the soybeans into half and peel them;

(2) Soaking and refining: Put the half-divided and peeled soybeans in a container and soak them naturally in the groundwater of Mount Wutai for 4-6 hours. When the soybeans become swollen, add water according to the ratio of soybeans to water at 1:3. And artificially grind water and soybeans together on a stone mill to make soybean milk of 60-150 mesh;

(3) Separation of pulp and residue: put the soymilk made by grinding soybeans and water into a 50-150-mesh bag filter made of pure cotton, add 2 times the boiling water, shake it left and right to dilute and squeeze, and make the soymilk Separation and filtration from soymilk into containers;

(4) Cooking and coagulation: Put the filtered and separated soybean milk in a large iron pot and heat it with firewood to boil. Keep the fire warm for 10-15 minutes, then stir slowly with a copper spoon, and add ten grams of tofu evenly for every kilogram of soybean milk to solidify liquid to coagulate the tofu protein in the soy milk;

(5) Press molding: put the separated and coagulated tofu protein in a wooden frame, press and dehydrate for 30 minutes to form, and then obtain pure natural soybean tofu.

The tofu coagulation liquid described in the above pure natural tofu production method is a plant tofu coagulation liquid or a vegetable sauerkraut soup tofu coagulation liquid.

The plant tofu coagulation liquid mentioned therein is processed wheat and millet in the Wutaishan area into edible flour, mixed uniformly according to 50% each, then added 2 times of water, stirred uniformly, naturally fermented at room temperature, and then added 3 times the drinking water in the Mount Wutai region, stirred, dissolved, and left to stand, then filtered the supernatant to obtain the vegetable tofu coagulation liquid.

Wherein said plant sauerkraut soup bean curd coagulation liquid is to use white radish stem and leaf, carrot stem and leaf and turnip stem and leaf in Wutai Mountain area, puts in the boiling water in the large iron pot, softens and sterilizes, then cuts into 3 Put the length of ~ 5mm into the tank, then add 3 ~ 5 grams of edible salt per catty of stems and leaves, let it stand for fermentation, and the vegetable soup produced by standing still is the plant pickled cabbage soup tofu coagulation liquid.

The advantages and positive effects of the method for preparing pure natural soybean tofu in the present invention are as follows: firstly, the method utilizes the climate, soil quality and natural environment in the Wutai Mountain area to make soybean tofu; Soybean, using groundwater in the Wutai Mountain area to make soybean tofu; the third is that this method fully adopts a non-polluting process, without adding any chemical additives, and the natural facilities in the Wutai Mountain area used during production. This method is a soybean tofu made by combining natural raw materials and natural methods. It not only maintains the characteristics of the original soybean, but also has the characteristics of the original taste. Therefore, the soybean tofu produced by this method has the characteristics of soybeans itself. , also has its local flavor and special tofu quality: it has the characteristics of soybeans: soybean tofu contains a variety of trace elements, which have the functions of nourishing qi and blood, promoting blood circulation and nourishing the stomach, strengthening the spleen, strengthening the brain, moisturizing the skin, nourishing the kidney and strengthening yang , Dispersing wind and dispelling fire and other functions. Eating tofu often can treat various diseases such as cough and phlegm, indigestion, prostration and hyperhidrosis, etc. Especially the pure natural soybeans in Wutai Mountain area are better than soybeans in other areas. It has the local flavor of soybeans: different plants grow in different climates and geographical environments. The Wutai Mountain area has high sky and refreshing air, fertile soil, and a very friendly natural environment, especially the growing soybean plants, which are large, hard, and pure in color. , has a unique bean aroma and high nutritional value. In local dishes, steaming, boiling, frying, frying, stewing, deep-frying, rinsing, stewing, etc. are not easy to break, especially after freezing, the taste of stewed dishes It is especially delicious, and it is the first-class food for local people to entertain guests. It has the special tofu quality of soybeans: due to the climate, environment and soil quality, the grown soybeans have special quality, and the soybean tofu made by hand using local drinking water and locally grown soybeans has pure taste and delicate taste. Smooth, bright color, good taste, strong elasticity and toughness. It can be cut into shreds, thin slices and small pieces for consumption. The soybean tofu produced by the invention is also beneficial to health, and is beneficial to the treatment and health care of diseases such as diabetes and cerebrovascular diseases, and is one of the popular foods that people generally like to eat and have higher nutritional and health care functions.

Detailed ways

Below in conjunction with embodiment the present invention is described in further detail:

The preparation method of making pure natural soy bean curd is carried out according to the following steps successively:

The first step is to take 5,000 grams of pure natural soybeans in the Wutai Mountain area, screen them to remove impurities, wash and dry them, put them in a large iron pot and heat them with firewood, stir the soybeans and heat them evenly at 25°C to 30°C, and then place them on a stone mill Manually divide the soybeans into half and peel them;

In the second step, put the half-divided and peeled soybeans in a container and soak them naturally in the groundwater in the Wutai Mountain area for 4 to 6 hours. Grinding manually grinds water and soybeans together into 60-150 mesh soymilk;

The third step is to put the soymilk made from soybeans and water into a 50-150 mesh bag filter made of pure cotton, add 2 times the boiling water, shake it left and right to dilute and squeeze, so that the soymilk turns from soymilk Separation and filtration into the container;

The fourth step is to put the separated and filtered soy milk in a large iron pot and heat it with firewood to boil. Keep it warm for 10-15 minutes, then stir it slowly with a copper spoon, and add 50 grams of tofu coagulation liquid evenly to make the tofu in the soy milk protein coagulation;

In the fifth step, the separated and coagulated tofu protein is placed in a wooden frame, pressed and dehydrated for 30 minutes, and then shaped to obtain pure natural soybean tofu.

In the process of making pure natural tofu with the above method, the tofu coagulation liquid used for pointing and coagulating is the self-made vegetable tofu coagulation liquid or vegetable sauerkraut soup tofu coagulation liquid.

Its plant tofu coagulation liquid is made by processing 100 grams of wheat and 100 grams of millet in the Wutaishan area into edible flour, mixing evenly, then adding 400 grams of water, stirring evenly, and naturally fermenting at room temperature, and then adding 3 times the amount of Wutaishan The drinking water in the area is stirred, dissolved, and left to stand, and then the supernatant is filtered to obtain the plant tofu coagulation liquid.

Its botanical sauerkraut soup tofu coagulation liquid is made of 1000 grams of white radish stems and leaves, 1000 grams of carrot stems and leaves and 1000 grams of mandarin turnip stems and leaves in the Wutai Mountain area, put them in a large iron pot, soften and sterilize them in boiling water, and then cut them into pieces. Put it into a tank with a length of 3-5 mm, add 12 grams of edible salt, let it stand for fermentation, and the vegetable soup that is left to ferment is the plant sauerkraut soup tofu coagulation liquid.

The coagulation liquid proportioning in the above-mentioned method can all realize the object of the present invention, not give an example one by one.

Claims (1)

1. the preparation method of a pure natural soybean tofu is characterized in that this method carries out according to the following step successively:

(1) raw material processing: get the natural soya bean the region, Wutai Mountain in, decontamination, clean, cleaning, airing, place big iron pan with the firewood heating, stir soya bean and evenly heat after 25 ℃～30 ℃, on stone mill, manually soya bean divided half, remove the peel;

(2) soak defibrination: will divide half, the soya bean after the peeling places container with the underground water natural immersion in the region, Wutai Mountain 4～6 hours, when soya bean becomes the expansion shape, ratio in soya bean and water adds water at 1: 3, and manually soya bean and water is worn into 60～150 purpose soya-bean milk breasts together on stone mill;

(3) screenings separates: the soya-bean milk breast that soya bean and water are worn into is together packed into in textile 50～150 purpose bag hoses that are made into, adds 2 times boiling water, with hand rock from side to side dilution, push, make soya-bean milk from soya-bean milk Ruzhong separating and filtering to container;

(4) mashing off condenses: place big iron pan to boil with the firewood heating soya-bean milk behind the separating and filtering, the temperature fire kept 10～15 minutes, slowly stirred with radius sleeker then, and evenly added ten gram bean curd solidification liquids by every kilogram of soya-bean milk, made the bean curd proteins coagulation in the soya-bean milk;

Bean curd solidification liquid in above-mentioned is plant bean curd solidification liquid or plant acid vegetable soup bean curd solidification liquid, plant bean curd solidification liquid is that wheat in the region, Wutai Mountain and millet are processed into edible flour, 50% mix by each, the water that adds 2 times again, stir, spontaneous fermentation at room temperature adds the drinkable water in 3 times the region, Wutai Mountain again after the fermentation, get supernatant liquid filtering after stirring, dissolving, leave standstill, promptly get plant bean curd solidification liquid; Plant acid vegetable soup bean curd solidification liquid is with ternip cauline leaf, carrot cauline leaf and turnip cauline leaf in the region, Wutai Mountain, the boiling water that places big iron pan inherence to boil is crossed water softening and sterilization, the length that is cut into 3～5 millimeters is then put into cylinder, press the per kilogram cauline leaf and add edible salt 3～5 grams, standing for fermentation, the vegetable soup that standing for fermentation goes out promptly is a plant acid vegetable soup bean curd solidification liquid.

(5) compression moulding: the bean curd protein after separation condensed places in the wooden frame, and compacting dehydration moulding in 30 minutes promptly gets pure natural soybean tofu.