CN103385311A

CN103385311A - Making method of red-amaranth bean curd

Info

Publication number: CN103385311A
Application number: CN201310345436XA
Authority: CN
Inventors: 王婵
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-08-09
Filing date: 2013-08-09
Publication date: 2013-11-13

Abstract

The invention relates to a making method of red-amaranth bean curd. The making method comprises the steps of mixing 400-500g of red amaranth juice and 2500-3500g of soybean milk in a pot, simultaneously heating, stirring, homogenizing, enabling the temperature of materials to be 68-72 DEG C, and insulating performing heat preservation for 7-12 minutes to form gel; squeezing and forming the gel to obtain red amaranth and soybean bean curd. The juice of the amaranth can enable the protein of the soybean milk to be solidified, wherein the red amaranth juice can enable the protein of the soybean milk to be solidified into gel under certain condition. The red-amaranth and soybean bean curd uses high-quality soybean as a material, and adopts red amaranth juice as a solidifying agent, and the processed bean curd is rich in nutrition, safe and green and specific in flavor. The making method has the advantages that high protein of the soybean milk and rich nutrition of the red amaranth are combined together, so that the produced red bean curd not only has the characteristic of high protein of the bean curd, but also has rich vitamin and specific flavor of the red amaranth, and is red in color and beautiful.

Description

Red three-coloured amaranth beancurd making method

Technical field

The present invention relates to the preparation method of bean curd, relate in particular to a kind of red three-coloured amaranth beancurd making method.

Background technology

At present, raising along with people's living standard, people are more and more higher to the requirement of soybean curd nutrition and security, safe green is rich in the color bean curd of various nutrients, favored by the consumer, in order to increase the kind of bean curd, meet consumer's multiple demand, the polyauxotrophic new type of safe bean curd of development novel taste is real belongs to necessary.

Summary of the invention

For the technical problem that exists in prior art, the object of the present invention is to provide a kind ofly be of high nutritive value, red three-coloured amaranth beancurd making method easy to make.

The technical solution adopted in the present invention is:

Red three-coloured amaranth beancurd making method, is characterized in that, comprises the steps:

1., soya bean slurry preparation

Soya bean and ripe red three-coloured amaranth juice is in 1: 3～7 ratio, soaks 5～12 hours under 23～27 ℃, and defibrination, 100 orders are filtered into the soya bean slurry;

2., red three-coloured amaranth juice preparation

Three-coloured amaranth juice divides ripe three-coloured amaranth juice and living three-coloured amaranth juice, and three-coloured amaranth is cleaned, and chopping, press filtration, obtain the living three-coloured amaranth juice of 400-500 gram; Three-coloured amaranth 600 gram three-coloured amaranths are cleaned and to be added 5 premium on currency and put in pot and boil, obtain ripe three-coloured amaranth juice.

3., mix the homogeneous heating

The 400-500 gram is given birth to red three-coloured amaranth juice with 2500～3500 gram soya bean slurries, mix in pot, heating simultaneously, homogeneous, make material temperature reach 68～72 ℃, then be incubated 7～12 minutes while stirring, forms gel;

4., squeezing moulding

Gel is squeezed moulding, obtain red three-coloured amaranth bean curd.

The key of making bean curd is coagulating agent, as long as can make the protein coagulated material of soya-bean milk all can be used as new coagulant, wherein red three-coloured amaranth juice can make soya-bean milk protein coagulation plastic under certain condition.Red three-coloured amaranth bean curd uses good quality soybeans to do raw material, and red three-coloured amaranth juice is as coagulating agent, and that the bean curd of being processed into has is nutritious, safe green, unique flavor.

The invention has the advantages that, the abundant nutrition of the high protein of soya bean and red three-coloured amaranth is combined, make the high protein characteristics of the existing bean curd of red three-coloured amaranth bean curd of making, have again red three-coloured amaranth to enrich vitamin and distinctive local flavor and color red gorgeous beautiful.

The specific embodiment

Below with reference to embodiment, the present invention is described in detail.

1., soya bean slurry preparation

2., red three-coloured amaranth juice preparation

3., mix the homogeneous heating

4., squeezing moulding

Gel is squeezed moulding, obtain red three-coloured amaranth bean curd.

Claims

1. red three-coloured amaranth beancurd making method, is characterized in that, comprises the steps:

1., soya bean slurry preparation: soya bean and ripe red three-coloured amaranth juice is in 1: 3～7 ratio, soaks 5～12 hours under 23～27 ℃, and defibrination, 100 orders are filtered into soya bean and starch;

2., three-coloured amaranth juice preparation: three-coloured amaranth juice divides ripe three-coloured amaranth juice and living three-coloured amaranth juice, and three-coloured amaranth is cleaned, and chopping, press filtration, obtain the living three-coloured amaranth juice of 400-500 gram; Three-coloured amaranth 600 gram three-coloured amaranths are cleaned and to be added 5 premium on currency and put in pot and boil, obtain ripe three-coloured amaranth juice.

3., the 400-500 gram given birth to red three-coloured amaranth juice with 2500～3500 gram soya beans slurries, mix in pot, heating simultaneously, homogeneous, make material temperature reach 68～72 ℃, then be incubated 7～12 minutes while stirring, the formation gel;

4., the squeezing moulding gel is squeezed moulding, obtain red three-coloured amaranth bean curd.