CN102057989A

CN102057989A - Method for preparing bean curd from fermented soybean milk

Info

Publication number: CN102057989A
Application number: CN200910172601XA
Authority: CN
Inventors: 张玉锋
Original assignee: Individual
Current assignee: Individual
Priority date: 2009-11-18
Filing date: 2009-11-18
Publication date: 2011-05-18

Abstract

The invention discloses a method for preparing bean curd from fermented soybean milk. The method comprises the following steps of: peeling soybeans, namely soaking selected soybeans for 8 to 10 hours, removing soybean peels to obtain peeled soybeans; soaking the peeled soybeans, namely soaking the peeled soybeans in water for more than 10 hours for fermenting; grinding the peeled soybeans into thick liquid, namely grinding the soaked and fermented peeled soybeans into soybean milk with a stone mill; defoaming with boiled water, namely pouring the soybean milk into boiling water and stirring forcibly until fermented soybean foams disappear gradually; filtering, namely pouring the defoamed soybean milk into filter cloth for filtering bean dregs out; boiling soybean milk, namely boiling the filtered soybean milk; adding milk, namely adding fermented soybean milk into boiled soybean milk repeatedly until uniform bean curd flower is formed; and pressing bean curd, namely pouring the bean curd into the filter cloth for molding by pressing and cooling. The method has a simple preparation process. The fermented soybean milk is taken as a coagulator and no additive is added, so that the bean curd is environmentally-friendly, has high nutrition, good taste, good mouthfeel, smoothness, high elasticity, has no beany flavor and is suitable to be taken as any dish which needs processing by methods such as turning cooking and the like.

Description

Select the method for system bean curd with fermented soybean milk

Technical field

The invention belongs to the generation manufacture craft technical field of bean curd, what relate generally to is a kind of method of selecting system bean curd with fermented soybean milk.

Background technology

Bean curd is the preferably source of people's vegetable protein, so the good reputation of " plant meat " is arranged.Bean curd mainly is that raw material is processed into the soybean, soybean itself contains rich in protein and fat, but be not easy by human consumption and absorption, and the bean curd through processing, its protein molecule internal structure peptide chain folding mode changes, it is loose that density becomes, the absorptivity of nutrient is improved greatly, need only 65.3% through the soybean digestibility of hotting plate, and bean curd reaches 92-96%, bean curd through processing can not only be removed the part beany flavor, but also has increased distinctive fragrance.So bean curd is genuine healthy food, has better nutritivity and be worth.

The preparation method of tradition bean curd is to adopt bittern or gypsum to make coagulating agent to make, and the bean curd mouthfeel of Zhi Zuoing is relatively poor relatively in this way, and certain beany flavor and bitter taste are arranged.The invention of inner ester bean curd has better solved the problem of traditional bean curd mouthfeel difference, it is as coagulating agent with glucolactone, make as water-loss reducer with trehalose and natural plant gum etc., owing to do not need the die mould dehydration, so the yield rate height, because of the pure white exquisiteness of its quality, mouthfeel water tender, so very popular, but the intensity of inner ester bean curd itself is relatively poor, so be not suitable for cooking the dish of processing such as the method for need stirring the cooking.

Summary of the invention

Task of the present invention provides a kind of method and making of selecting system bean curd with fermented soybean milk.Effectively solve the problem that traditional bean curd mouthfeel is relatively poor relatively, inner ester bean curd intensity is relatively poor, the soybean curd nutrition of making of this method is worth height, instant, environmental protection.

The present invention realizes that the technical scheme that above-mentioned task adopts is:

Remove skin of beancurd: selected soya bean goes skin of beancurd to make bean cotyledon with stone mill;

Bubble bean cotyledon: bean cotyledon is soaked in water more than 10 hours so that fermentation;

Powder beans defibrination: the bean cotyledon behind the soaking fermentation is worn into soya-bean milk with stone mill;

Boiling water kills foam: pour soya-bean milk into firmly stir after fermentation in the boiling water beans foam and fade away:

Filter: the soya-bean milk that will kill foam is poured into and is filtered bean dregs in the filter cloth;

Mashing off: the soya-bean milk after will filtering boils;

Select slurry: click and enter several times with the soya-bean milk that fermented in the soya-bean milk that boils, until there being Tofu pudding evenly to form;

Pressing bean curd: the soya-bean milk that will select slurry is poured in the filter cloth dehydration moulding in 8-10 hour into and is got final product.

Manufacture craft of the present invention is simple, owing to adopt fermented soybean milk as coagulating agent, and no any additives, not only environmental protection, instant, and nutrition and good taste, free from beany flavor, mouthfeel is good, fine and smooth lubricious, elasticity is strong, is fit to cook the dish that any needs stir method processing such as the cooking.Especially be fried into dried bean curd with edible, it is directly edible better to accompany by the seasoning water that various condiment are made into.

The specific embodiment

The present invention will be further described in the mode of embodiment below.

Processing step of the present invention comprises:

1, remove skin of beancurd: selected soya bean goes skin of beancurd to break into bean cotyledon with stone mill;

2, bubble bean cotyledon: bean cotyledon is soaked in water more than 10 hours so that fermentation;

3, powder beans defibrination: the bean cotyledon behind the soaking fermentation is worn into soya-bean milk with stone mill;

4, boiling water kills foam: pour soya-bean milk into firmly stir after fermentation in the boiling water beans foam and fade away:

5, filter: the soya-bean milk that will kill foam is poured into and is filtered bean dregs in the filter cloth;

6, mashing off: the soya-bean milk after will filtering boils;

7, select slurry: click and enter several times with fermented soybean milk in the soya-bean milk that boils, divide and select slurry for 5-8 time until there being Tofu pudding evenly to form;

8, pressing bean curd: the soya-bean milk that will select slurry is poured compression moulding in the filter cloth into, packs into the thumbnail of 10 centimeter square, 2.5 cm thicks, claps with hand and presses, and opens the calico list after 15 minutes, becomes the cool system of piece to get final product in 8-10 hour.

In the above-mentioned some slurry process, the making of fermented soybean milk is: be to take out part from the soya-bean milk that boils for the first time, make its spontaneous fermentation, just can add new fresh soya-bean milk continuation fermentation as fermented soybean milk for the soya-bean milk after fermentation later on---be coagulating agent uses

The alleged boiling water of this preparation method is meant under atmospheric pressure control 92 degrees centigrade boiling water.Preferably do not add the mountain spring water of any purification medicament.

Claims

One kind with fermented soybean milk select the system bean curd method, it is characterized in that: processing step of the present invention comprises:

Remove skin of beancurd: selected soya bean goes skin of beancurd to break into bean cotyledon through after 8-10 hour the immersion;

Bubble bean cotyledon: bean cotyledon is soaked in water more than 10 hours so that fermentation;

Powder beans defibrination: the bean cotyledon behind the soaking fermentation is worn into soya-bean milk with stone mill;

Boiling water kills foam: pour soya-bean milk into firmly stir after fermentation in the boiling water beans foam and fade away:

Filter: the soya-bean milk that will kill foam is poured into and is filtered bean dregs in the filter cloth;

Mashing off: the soya-bean milk after will filtering boils;

Select slurry: click and enter several times with fermented soybean milk in the soya-bean milk that boils until there being Tofu pudding evenly to form;

Pressing bean curd: the soya-bean milk that will select slurry is poured compression moulding in the filter cloth into, gets final product after the cooling.
2. according to claim 1 with fermented soybean milk select the system bean curd method, it is characterized in that: click and enter for 6-7 time in the soya-bean milk that boils described the branch with fermented soybean milk.
3. the method for selecting system bean curd with fermented soybean milk according to claim 1 and 2, it is characterized in that: the preparation method of described fermented soybean milk is: be to take out part from the soya-bean milk that boils for the first time, make its spontaneous fermentation, just can add new fresh soya-bean milk continuation fermentation as fermented soybean milk for the soya-bean milk after fermentation later on---be that coagulating agent uses.