CN103651918A

CN103651918A - Processing method of color bean curd

Info

Publication number: CN103651918A
Application number: CN201210326979.2A
Authority: CN
Inventors: 王晓宁
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-09-06
Filing date: 2012-09-06
Publication date: 2014-03-26

Abstract

The invention relates to a processing method of color bean curd. The method comprises the steps of juicing vegetable: cleaning fresh vegetables, chopping the washed vegetables, juicing the vegetables, and filtering the vegetable dregs, wherein when the pH value of the vegetable juice is smaller than 6, the color bean curd is incompletely solidified, and the product texture is excessively soft and tender. When the pH value is more than 6.5, the product is coarse, rigid and easy to break, and the surface is coarse, so the pH value of the vegetable juice is better adjusted to be between 6.0 and 6.5, and thus the product is tender, bright, large in resilience and high in yield. The natural vegetable and fruit juice is added as auxiliary materials to form the natural color; moreover, rich nutrients are contained, and the cellulosic substances in the vegetable are reserved, so that the bean curd is easily digested and absorbed by the human body. The basic process for producing the color bean curd is identical to the process for producing the traditional bean curd, and the key procedure of the processing method of the color bean curd the addition of the vegetable juice.

Description

A kind of processing method of color bean curd

Technical field

The present invention relates to a kind of processing method of color bean curd.

Background technology

Bean curd has dividing of south bean curd and bei-tofu.The main distinction select gypsum (or the halogen of ordering) number, south bean curd is less with gypsum, thereby quality is delicate, moisture is in 90% left and right; Bei-tofu is more with gypsum, and quality is old compared with south bean curd, and moisture is at 85%-88%.Bean curd is Chinese traditional food, delicious and health.Bean curd, ancient claim " Fu Li ", Shi You China invents the earliest, manufactures, and then passes toward all over the world.Bean curd is the primary raw material of China's vegetarian diet dish, always welcomed by the people, is described as " Vegetable meat ".Bean curd mainly be take soybean and is made as Raw material processing, and soybean contains more protein and fat, so soybean curd nutrition is worth higher.Therefore bean curd can be produced throughout the year, is not subject to seasonal restrictions, and produces dull season vegetables, can adjust dish kind.Soybean curd nutrition is abundant, and the various trace elements that contains the needed by human such as iron, calcium, phosphorus, magnesium, also contains carbohydrate, vegetable oil and abundant high-quality protein, and its digestibility reaches more than 95%.Two fritter bean curd, can meet the demand of one day calcium of a people.Bean curd is help clearing heat and health preserving food, often eats it, can tonifying middle-Jiao and Qi, clearing heat and moistening dryness, promote the production of body fluid to quench thirst, clean stomach, be more suitable for hot physique, halitosis is thirsty, stomach is unclear, hot aftercare person edible.Modern medicine confirms, bean curd is apart from having additional nutrients, help digest, outside orectic function, also quite useful to growing of tooth, bone, can increase the content of iron in blood in hematopoiesis function; Bean curd, containing cholesterol, is not the herbal cuisine delicacies of hypertension, high fat of blood, high-cholesterol disease and artery sclerosis, patients with coronary heart disease.Bean curd contains abundant phytoestrogen, and Prevention and Treatment of Osteoporosis is had to good action, and the steroid sterol in bean curd, stigmasterol are all the active ingredient that presses down cancer.Bean curd also can be used for dietotherapy, has certain medical value.As green onion, stew bean curd, can cure cold from the beginning of, every solar eclipse 3 to 5 times; Crucian and bean curd boil altogether, can control the measles person that still do not have surplus heat that all sprouts, and also can be used for lactogenesis; Green onion fried beancurd, can be used for oedema and expands; Bean curd radish soup, can be used for convulsive seizure due to phlegm-fire and shouts and breathe heavily; Bean curd brown sugar boils altogether, can be used for spitting blood etc.Color bean curd is the same with traditional bean curd,, be all to take soybean as raw material.Different, it on the make adds crude vegetable fruit juice auxiliary material, forms natural colour, and contains abundant nutritional labeling, has preserved the cellulosic in vegetables, is conducive to absorption of human body, digestion.Basic technology and the traditional bean curd of making color bean curd are slightly same, and critical process is adding of dish juice.

Summary of the invention

The processing method that the object of this invention is to provide a kind of color bean curd.

The present invention is achieved in that a kind of processing method of color bean curd, and the color and luster of color bean curd depends primarily on the color and luster of vegetable juice.As green bean curd processed can be selected celery, radish and celery tassel, capsicum leaf, sweet potato leaves etc.; Make yellow bean curd, available carrot etc.; Make red bean curd, can squeeze the juice with tomato.1, squeeze Lay juice and choose fresh vegetables, clean up, chopping is mashed, and then squeeze juice, removes by filter dish slag.The pH value of dish juice is less than at 6 o'clock, and color bean curd solidifies not exclusively, and product quality is too soft tender loose.PH value is greater than at 6.5 o'clock, and product quality is thick and stiff easily broken, rough surface.So the pH value of dish juice is preferably adjusted between 6.0-6.5, the quality of product is delicate like this, glossy, elasticity is large, and yield rate is high.2, the processing of color bean curd should be noted the mixed proportion of soya-bean milk and dish juice.Dish juice amount is little, is difficult for making bean curd painted; Dish juice is crossed at most can produce herbaceous taste, and local flavor is degenerated.General dosage is that the soya-bean milk of every 50 milliliters adds the concentrated dish juice of 8-10 milliliters.Secondly; Add dish juice in the soya-bean milk boiling after, boiling time is unsuitable oversize; In order to avoid the nutritional labeling in damage dish juice.After dish juice adds, must fully stir, mix, in order to avoid affect finished product color and luster.3, points for attention, in order to improve the utilization ratio of dish juice, reduce consumption, can consider the concentrated of dish juice.If dish juice is concentrated into 1/2, every 100 milliliters of soya-bean milk add 16 milliliters to change into and only need add 8 milliliters by original need, and the quality of product is more or less the same when concentrated.Vegetable juice will add after soya-bean milk is substantially cooked again, after adding, boils 2-3 minutes, and overlong time can make vitamin sex change, the too short effect that does not reach sterilization.When well-done soya-bean milk and dish juice mixed liquor inlet point slurry process, its temperature is generally mono-95 ℃ of 90 ~ C, and soymilk concentration is about 8 degree.According to environment temperature, add appropriate cold water, make soya-bean milk temperature be down to mono-80 ℃ of 70C, starting point slurry when concentration is correspondingly down to 7.5 degree left and right.Due to adding of vegetable juice, changed the original pH value of soya-bean milk, thus adding of coagulating agent, should be because of the suitably adjustment of pH value difference of vegetable juice, tomato juice as low in pH value, coagulating agent consumption should suitably reduce.The invention has the advantages that:

1 and contain abundant nutritional labeling, preserved the cellulosic in vegetables, be conducive to absorption of human body, digestion.Basic technology and the traditional bean curd of making color bean curd are slightly same, and critical process is adding of dish juice;

2, low price, is applicable to various crowds.

The specific embodiment:

The processing method of embodiment 1, a kind of color bean curd, squeezes celery, cleans up, and chopping is mashed, and then squeeze juice, removes by filter dish slag.The pH value of dish juice is less than at 6 o'clock, and color bean curd solidifies not exclusively, and product quality is too soft tender loose.PH value is greater than at 6.5 o'clock, and product quality is thick and stiff easily broken, rough surface.So the pH value of dish juice is preferably adjusted between 6.0-6.5, the quality of product is delicate like this, glossy, elasticity is large, and yield rate is high.

Claims

1. a processing method for color bean curd, squeezes Lay juice and chooses fresh vegetables, cleans up, and chopping is mashed, and then squeeze juice, removes by filter dish slag, and the pH value of dish juice is less than at 6 o'clock, and color bean curd solidifies not exclusively, and product quality is too soft tender loose; PH value is greater than at 6.5 o'clock, and product quality is thick and stiff easily broken, rough surface, so the pH value of dish juice is preferably adjusted between 6.0-6.5, the quality of product is delicate like this, glossy, elasticity is large, and yield rate is high.