CN101124968A

CN101124968A - Technology for preparing bean curd

Info

Publication number: CN101124968A
Application number: CNA2006100685080A
Authority: CN
Inventors: 张玮
Original assignee: Individual
Current assignee: Individual
Priority date: 2006-08-17
Filing date: 2006-08-17
Publication date: 2008-02-20

Abstract

The present invention discloses a bean curd preparation technology and relates to a manufacturing method of bean curd. The present invention is characterized in that: the vinegar is taken as a preparing agent; the edible vinegar of 1 percent to 5 percent of the total amount of the soy milk is added into the soybean milk. The preparation technology consists of: grinding, curing, vinegar adding and dehydration and shaping. The preparation technology has the advantages of simpleness and convenience, low cost, high efficiency and stable quality of the product. The manufactured bean curd prepared by edible vinegar is characterized by excellent elasticity and obdurability, delicious mouthfeel and high nutrient value. The present invention is a health protection food for peoples of all kinds.

Description

Technology for preparing bean curd

Technical field

The invention belongs to food processing technology field, relate to a kind of manufacturing method of bean curd.

Background technology

Traditional soybean curd preparing technique adopts bittern or gypsum point system more, the bean curd that this method is made, and outward appearance is coarse, and mouthfeel is poor, and long-term edible meeting bring harm to human body, and particularly pregnant, puerpera should not use.

Summary of the invention

In order to overcome the deficiencies in the prior art, the invention provides a kind of bean curd and make new technology, improve the outward appearance and the mouthfeel of bean curd, solve long-term eating human body is brought the problem that endangers.

The technical solution adopted for the present invention to solve the technical problems is to be a preparation with vinegar, adds the vinegar of soya-bean milk total amount 1%-5% in the soya-bean milk that heating is boiled, and its preparation technology comprises: 1 pulverizes the moulding of dewatering of defibrination, 2 slakings, 3 vinegar points system, 4.

Adopt good effect of the present invention to be; Preparation technology is simple and easy to do, cost is low, efficient is high, constant product quality, with the bean curd of system that vinegar is selected, has that good springiness, toughness are strong, a delicious flavour, the characteristics that are of high nutritive value, do not contain harmful ingredients, be always, less, pregnant and lying-in women's health food that all should use.

The specific embodiment

With selected soybean 100kg, in container soak at room temperature 8-24 hour, make bean curd by following technology:

1, pulverizes defibrination; After in fiberizer, soaked bean or pea being added the water mill slurry, isolate soya-bean milk with the bean dreg separation machine.

2, slaking; In pulp boiling machine, heat and boil.

3, vinegar point system; The vinegar that adds soya-bean milk total amount 1%-5% in the soya-bean milk after slaking, stewing system 10-20 minute selects that to make jellied bean curd standby.

4, dehydration moulding; Put into mould with selecting the jellied bean curd that makes, slough portion of water, can be made into series of products such as tender bean curd, processed bean curd, dried bean curd.

Claims

1. a technology for preparing bean curd is characterized in that with vinegar be a preparation, adds the vinegar of soya-bean milk total amount 1%-5% in the soya-bean milk that heating is boiled, and its preparation technology comprises: pulverize defibrination, slaking, vinegar point system, dehydration moulding.