CN102217680B - Making method of purely natural bean curd - Google Patents
Making method of purely natural bean curd Download PDFInfo
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- CN102217680B CN102217680B CN201110162441A CN201110162441A CN102217680B CN 102217680 B CN102217680 B CN 102217680B CN 201110162441 A CN201110162441 A CN 201110162441A CN 201110162441 A CN201110162441 A CN 201110162441A CN 102217680 B CN102217680 B CN 102217680B
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- bean milk
- bean curd
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Abstract
The invention discloses a making method of a purely natural bean curd. The method includes the following steps: selecting quality soybeans and spring water; putting the soybeans in woodware, and adding water three times as much as the soybeans in weight so that the soybeans are soaked for a certain time to be softened; gridning the well soaked soybeans with a stone mill; filtering the ground soybean milk with bean dregs removed; throwing and thoroughly boiling the soybeans in a pot for 1-3min, cooling to certain temperature and then adding a proper amount of high concentration soybean milk liquid; and repeating step E for 3-5 times until the purely natural bean curd is made. With the method, the purely natural bean curd made contains no chemical additive, avoids a toxic phenomenon caused by chemical additives and fairly benefits the health of people. Therefore, the bean curd is a secure bean curd in the real sense.
Description
Technical field
The present invention relates to a kind of preparation method of bean curd, specifically is a kind of preparation method of pure natural tofu.
Background technology
Existing bean curd is in the process of making, and must add chemical raw material could become piece with protein condenses, and this chemical raw material more or less all has certain injury to human body; The illegal businessman who also has uses additive in a large number in order to promote profit, and the incident of poisoning because of taking liberties with joke is quite a few sees; At present; To the phenomenon of bean curd production use additive, absolutely do not limit in the regulation of the relevant regulations of state food processing, if restriction; By present production technology, bean curd just can not produce.
Summary of the invention
The preparation method that the purpose of this invention is to provide the pure natural tofu of the useful health of a kind of ability, this method need not added any chemical raw material in the whole production flow process.
For realizing above-mentioned purpose, the technical scheme that the present invention adopted is:
The preparation method of pure natural tofu may further comprise the steps:
A, select the soybean of high-quality for use; Select the mountain spring water of high-quality or the underground well water of high-quality for use;
B, soybean is put into woodenware, and add the water of three times of soybean weight, soak the regular hour, up to the soybean deliquescing;
C, with soaked soybean, grind with stone mill;
D, the soya-bean milk after grinding is filtered, bean dregs are removed;
E, drop in the pot and boiled 1-3 minute again, add the soya-bean milk liquid of an amount of high concentration again;
F, step e is repeated 3-5 time, bean curd has just been processed.
The preparation method of the soya-bean milk liquid of high concentration is following:
(1), selects soybean and mountain spring water or underground well water for use;
(2), soybean is put into woodenware, and add the water of three times of soybean weight, soak the regular hour, up to the soybean deliquescing;
(3), with soaked soybean, grind with stone mill, and the soya-bean milk after grinding carried out filter cleaner;
(4), boiled 1-3 minute in the input pot again;
(5), put into the earthenware good seal to the soya-bean milk that boils, air is released, make to be in vacuum state in the earthenware, and brew 7-15 days at normal temperatures;
(6), soya-bean milk is put forward from earthenware, filter cleaner once more, 5060 degree of heating are again put into earthenware once more and are sealed, and under vacuum state, under the normal temperature brew 3-7 days, the soya-bean milk liquid of high concentration just completed.
Beneficial effect of the present invention: owing to adopt above-mentioned method, the pure natural tofu of processing does not contain any chemical addition agent, avoided because of chemical addition agent, and the phenomenon that appearance is poisoned, the health of the useful human body of ten minutes, thus realized relieved bean curd truly.
The specific embodiment
Fig. 1 is a process chart of the present invention.
As shown in Figure 1, the preparation method of pure natural tofu may further comprise the steps:
A, select the soybean of high-quality and the mountain spring water of high-quality for use;
B, soybean is put into woodenware, and add the water of three times of soybean weight, soak the regular hour, up to the soybean deliquescing;
C, with soaked soybean, grind with stone mill;
D, the soya-bean milk after grinding is filtered, bean dregs are removed;
E, drop in the pot and boiled 1-3 minute again, add the soya-bean milk liquid of an amount of high concentration again;
F, step e is repeated 4 times, bean curd has just been processed.
The preparation method of the soya-bean milk liquid of its middle and high concentration is following:
(1), selects the soybean of high-quality and the mountain spring water of high-quality for use;
(2), soybean is put into woodenware, and add the water of three times of soybean weight, soak the regular hour, up to the soybean deliquescing;
(3), with soaked soybean, grind with stone mill, and the soya-bean milk after grinding carried out filter cleaner;
(4), boiled 1-3 minute in the input pot again;
(5), put into the earthenware good seal to the soya-bean milk that boils, air is released, make to be in vacuum state in the earthenware, and brew 7-15 days at normal temperatures; Said vacuum state is meant that the earthenware internal gas pressure is below 0.5PA;
(6), soya-bean milk is put forward from earthenware, filter cleaner once more, 55 degree of heating are again put into earthenware once more and are sealed, and under vacuum state, under the normal temperature brew 3-7 days, the soya-bean milk liquid of high concentration just prepares to be accomplished.
The above is a preferred implementation of the present invention, can not limit the present invention's interest field certainly with this.Should be pointed out that for those skilled in the art, technical scheme of the present invention is made amendment or is equal to replacement, do not break away from protection scope of the present invention.
Claims (1)
1. the preparation method of a pure natural tofu may further comprise the steps:
A, select soybean and mountain spring water or underground well water for use;
B, soybean is put into woodenware, and add the water of three times of soybean weight, soak the regular hour, up to the soybean deliquescing;
C, with soaked soybean, grind with stone mill;
D, the soya-bean milk after grinding is filtered, bean dregs are removed;
E, drop in the pot and boiled 1-3 minute again, add the soya-bean milk liquid of an amount of high concentration again;
F, step e is repeated 3-5 time, bean curd has just been processed;
It is characterized in that the preparation method of the soya-bean milk liquid of used high concentration is following in the said step e:
(1), selects soybean and mountain spring water or underground well water for use;
(2), soybean is put into woodenware, and add the water of three times of soybean weight, soak the regular hour, up to the soybean deliquescing;
(3), with soaked soybean, grind with stone mill, and the soya-bean milk after grinding carried out filter cleaner;
(4), boiled 1-3 minute in the input pot again;
(5), put into the earthenware good seal to the soya-bean milk that boils, air is released, make to be in vacuum state in the earthenware, and brew 7-15 days at normal temperatures;
(6), soya-bean milk is put forward from earthenware, filter cleaner once more, the 50-60 degree of heating is again put into earthenware once more and is sealed, and under vacuum state, under the normal temperature brew 3-7 days, the soya-bean milk liquid of high concentration just completed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110162441A CN102217680B (en) | 2011-06-16 | 2011-06-16 | Making method of purely natural bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110162441A CN102217680B (en) | 2011-06-16 | 2011-06-16 | Making method of purely natural bean curd |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102217680A CN102217680A (en) | 2011-10-19 |
| CN102217680B true CN102217680B (en) | 2012-10-17 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110162441A Expired - Fee Related CN102217680B (en) | 2011-06-16 | 2011-06-16 | Making method of purely natural bean curd |
Country Status (1)
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| CN (1) | CN102217680B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102396605A (en) * | 2011-11-03 | 2012-04-04 | 邓可成 | Manufacturing method of pure natural vitamin bean curd |
| CN102429048A (en) * | 2011-11-03 | 2012-05-02 | 邓可成 | Method for making pure natural calcium bean curd |
| CN103461516A (en) * | 2012-06-06 | 2013-12-25 | 柞水县豆制品加工农民专业合作社 | Processing technology of stone milled tofu |
| CN106359643A (en) * | 2016-08-31 | 2017-02-01 | 浙江永通科技发展有限公司 | Making method of additive-free tofu |
| CN109122893A (en) * | 2018-08-28 | 2019-01-04 | 贵州赤水包浆豆腐食品有限公司 | A kind of slurry coating tofu and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1685962A (en) * | 2005-06-07 | 2005-10-26 | 太原理工大学 | Manufacturing method of pure natural soybean tofu |
| CN101317640A (en) * | 2007-06-05 | 2008-12-10 | 顾方周 | Method for preparing soybean solidification products |
| CN102057989A (en) * | 2009-11-18 | 2011-05-18 | 张玉锋 | Method for preparing bean curd from fermented soybean milk |
-
2011
- 2011-06-16 CN CN201110162441A patent/CN102217680B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1685962A (en) * | 2005-06-07 | 2005-10-26 | 太原理工大学 | Manufacturing method of pure natural soybean tofu |
| CN101317640A (en) * | 2007-06-05 | 2008-12-10 | 顾方周 | Method for preparing soybean solidification products |
| CN102057989A (en) * | 2009-11-18 | 2011-05-18 | 张玉锋 | Method for preparing bean curd from fermented soybean milk |
Non-Patent Citations (2)
| Title |
|---|
| 孙义章.豆腐的制作技巧.《中国农村小康科技》.2001,(第1期),第31页. |
| 豆腐的制作技巧;孙义章;《中国农村小康科技》;20011231(第1期);第31页 * |
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| CN102217680A (en) | 2011-10-19 |
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