CN101584431A - Method for making uncongealed beancurd - Google Patents

Abstract

The invention discloses a method for making uncongealed beancurd, which comprises the following steps: firstly, soaking soybeans in clear water, grinding the soybeans into the soybean milk by a soymilk maker, and removing residue for preservation; secondly, adding water to the obtained soybean milk, putting the mixture in a pot, boiling up the mixture and pouring the mixture into a container for preservation, wherein the weight proportion of the soybean to water is 1:4-5; thirdly, adding 0.016-0.02 of gluconic acid, uniformly mixing the gluconic acid with the mixture, covering the container for 8-10min by a cover so that the uncongealed beancurd is made. The method for making uncongealed beancurd has simple and rapid operation, and the made uncongealed beancurd tastes tender and delicious and is nourishing.

Description

A kind of method of making jellied bean curd

Technical field

The present invention relates to the making field of bean product, especially a kind of method of making jellied bean curd.

Background technology

Along with improving constantly of living standard, people are to the healthy growing interest of daily life diet, not only require the food mouthfeel taken in good, and good looking appearance is paid attention to the height of its nutritive value more.Soya bean is the amber seed of legume soybean, is " kings in the beans ", and nature and flavor are sweet, flat, return spleen, stomach, large intestine channel.It contains protein about 40%, all can be beautiful on amount and matter with the animal protein ratio, so soya bean has " plant meat " to reach the reputation of " green cow "; Contained essential amino acid is more complete in the soyabean protein, especially is rich in lysine; The soya bean fat content is 18-20%, and the point more superior than animal fat is to contain little cholesterol, and is rich in linolenic acid and linseed oil diluted acid, and this class unrighted acid makes soya bean have the effect that reduces cholesterol; It is also more to contain lecithin, and this is significant to neural growth.About 367 milligrams of per 100 gram soya bean calcics, 571 milligrams in phosphorus is very much suitable to prevention Rickets and the easy the elderly who suffers from the sclerotin decalcification, and is also of great advantage to neurasthenia and body void person; 11 milligrams of every hectogram soya bean iron content, not only amount is many and easily be absorption of human body, so extremely favourable to the children and the Patients with iron deficiency anemia of growing; Also have inorganic salts and some essential trace element such as potassium, sodium in addition.Therefore the bean product that processed by soya bean will become the food of people's indispensability every day.

Summary of the invention

For adapting to all needs of bean product of people, the invention provides a kind of method of making jellied bean curd.

In order to achieve the above object, technical scheme of the present invention comprises the steps:

(1) soya bean is soaked with clear water, waited to soak the back and remove slag stand-by with the soy bean milk making machine defibrination;

(2) soya-bean milk that obtains is put into water, put and pour in the container after boiled stand-byly in the pot, the weight proportion of described soya bean and water is 1: 4-5;

(3) adding gluconic acid fat 0.016-0.02 stirs, and covers enough can become brain in pot cover 8-10 minute.

The method of making jellied bean curd provided by the invention, simple and quick, mouthfeel is soft, and is delicious good to eat, nutritious.

The specific embodiment

Describe the present invention below in conjunction with specific embodiment:

Embodiment 1

(1) 1 jin of soya bean is soaked with clear water, waited to soak the back and remove slag stand-by with the soy bean milk making machine defibrination;

(2) soya-bean milk that obtains is put into 4 jin in water, put pour in the container after boiled in the pot stand-by;

(3) add gluconic acid fat 8 grams and stir, cover pot cover and enough can become brain in 10 minutes.

Embodiment 2

(1) 1 jin of soya bean is soaked with clear water, waited to soak the back and remove slag stand-by with the soy bean milk making machine defibrination;

(2) soya-bean milk that obtains is put into 5 jin in water, put pour in the container after boiled in the pot stand-by;

(3) add gluconic acid fat 9 grams and stir, cover pot cover and enough can become brain in 10 minutes.

Embodiment 3

(1) 1 jin of soya bean is soaked with clear water, waited to soak the back and remove slag stand-by with the soy bean milk making machine defibrination;

(2) soya-bean milk that obtains is put into 5 jin in water, put pour in the container after boiled in the pot stand-by;

(3) add gluconic acid fat 10 grams and stir, cover pot cover and enough can become brain in 10 minutes.

To put into bowl by the jellied bean curd that said method obtains, add seasoning matter such as soy sauce, refined salt, monosodium glutamate, mashed garlic and sesame oil according to individual taste, i.e. edible.

Claims (1)

1, a kind of method of making jellied bean curd is characterized in that comprising the steps:

(1) soya bean is soaked with clear water, waited to soak the back and remove slag stand-by with the soy bean milk making machine defibrination;

(2) soya-bean milk that obtains is put into water, put and pour in the container after boiled stand-byly in the pot, the weight proportion of described soya bean and water is 1: 4-5;

(3) adding gluconic acid fat 0.016-0.02 stirs, and covers enough can become brain in pot cover 8-10 minute.