CN104095040A - Water beancurd making method - Google Patents
Water beancurd making method Download PDFInfo
- Publication number
- CN104095040A CN104095040A CN201310123894.9A CN201310123894A CN104095040A CN 104095040 A CN104095040 A CN 104095040A CN 201310123894 A CN201310123894 A CN 201310123894A CN 104095040 A CN104095040 A CN 104095040A
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- CN
- China
- Prior art keywords
- water
- soya
- beancurd
- soft beancurd
- poured
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a water beancurd making method with the following main points: the water beancurd is prepared from 40-50 parts of soybean, 0.3-0.5 part of gypsum and 90-100 parts of water by soaking, grinding into thick liquid, boiling, extruding and cooling. The water beancurd making method has the advantages of convenient operation, high nutritional value and beauty fitness functions.
Description
Technical field
The present invention relates to a kind of diet articles for use, more particularly, it relates to a kind of preparation method of soft beancurd.
Background technology
Traditional soft beancurd has a bitter taste conventionally, but this just magnesium elements bring.Many people know, magnesium is a kind of element very useful to cardiovascular health, can help to reduce blood pressure, and reduces arterial vascular tensity, and the generation of angiocardiopathy preventing, also has the effect of strong bone and tooth.Visible, want to reach the target of body-building of replenishing the calcium, the soft beancurd of still selecting conventional method to make is more wise.
Summary of the invention
The object of this invention is to provide a kind of easy to make, effective help and reduce blood pressure, reduce arterial vascular tensity, the soft beancurd of the generation of angiocardiopathy preventing.
The present invention realizes with following technical scheme:
A preparation method for soft beancurd, the percentage by weight of its primary raw material consists of:
Soya bean 40-50 part gypsum 0.3-0.5 part moisture content 90-100 part.
Its preparation method is:
1, first choose soya bean, require free from insect pests, full dry soya bean, use clear water drip washing, wash away earth dust.
2, soya bean is placed in bucket and soaks 5 hours with clear water.
3, then with rice mill, the soya bean of soaking is ground to soya-bean milk, good with barreled.
4, with the clear water of 100 parts, boiled to 100 DEG C of left and right with pot.
5, soya-bean milk is poured into canvas bag, more boiled water is all poured into canvas bag, firmly extruding, the soybean milk water squeezing out is poured in pot again and is boiled 10 minutes.
6, after 0.5 part of pulverize of gypsum and the soybean milk water boiling pour in bucket, cover lid, cooling 20 minutes.Make soft beancurd finished product.
Detailed description of the invention
1, first choose 50 parts of soya beans, require free from insect pests, full dry soya bean, use clear water drip washing, wash away earth dust.
2, soya bean being placed on to bucket soaks 3-5 hour.
3, then with rice mill, the soya bean of soaking is ground to soya-bean milk, good with barreled.
4, heat up water to 100 DEG C of left and right with pot.
5, soya-bean milk is poured into canvas bag, more boiled water is all poured into canvas bag, firmly extruding, the soybean milk water squeezing out is poured in pot and is boiled again.
6, after 0.5 part of pulverize of gypsum and the soybean milk water boiling pour in bucket, cover lid, cooling 20 minutes, makes soft beancurd finished product, i.e. edible.
Claims (3)
1. a preparation method for soft beancurd, is characterized in that, described soft beancurd key component is soya bean 40-50 part gypsum 0.3-0.5 part moisture content 90-100 part.
2. require the preparation method of described a kind of soft beancurd as follows according to right 1: to put soya bean 40-50 part wash clean into bucket and be soaked in water 3-5 hour, then with rice mill, soya bean is ground to soya-bean milk.Heat up water to 100 DEG C of left and right with pot.
Soya-bean milk is poured into canvas bag, more boiled water is all poured into canvas bag, firmly extruding, the soybean milk water squeezing out is poured in pot and is boiled again.
3. according to the preparation method that requires described a kind of soft beancurd according to right 2, it is characterized in that, pouring in bucket with the soybean milk water boiling after gypsum 0.3-0.5 pulverize, cover lid, cooling 20 minutes.Make soft beancurd finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310123894.9A CN104095040A (en) | 2013-04-11 | 2013-04-11 | Water beancurd making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310123894.9A CN104095040A (en) | 2013-04-11 | 2013-04-11 | Water beancurd making method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104095040A true CN104095040A (en) | 2014-10-15 |
Family
ID=51663873
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310123894.9A Pending CN104095040A (en) | 2013-04-11 | 2013-04-11 | Water beancurd making method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104095040A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106665871A (en) * | 2015-11-05 | 2017-05-17 | 新田县石羊醋水豆腐生产专业合作社 | Method for making vinegar beancurd |
| CN110558385A (en) * | 2019-09-20 | 2019-12-13 | 湖南爱和康食品有限公司 | production process of soft bean curd |
-
2013
- 2013-04-11 CN CN201310123894.9A patent/CN104095040A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106665871A (en) * | 2015-11-05 | 2017-05-17 | 新田县石羊醋水豆腐生产专业合作社 | Method for making vinegar beancurd |
| CN110558385A (en) * | 2019-09-20 | 2019-12-13 | 湖南爱和康食品有限公司 | production process of soft bean curd |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141015 |