CN104304501A - Preparation method for soybean milk, tofu pudding and tofu prepared from stale soybean milk - Google Patents
Preparation method for soybean milk, tofu pudding and tofu prepared from stale soybean milk Download PDFInfo
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Abstract
The invention relates to the technical field of food processing, in particular to a preparation method, which is reasonable in technology and good in taste of the finished product, for soybean milk, tofu pudding and tofu prepared from stale soybean milk. The preparation method is characterized by comprising the following steps: putting half of soaked soybean powder syrup into a cast iron pan to be boiled down, adding rest powder syrup to the cast iron pan for three times after boiling, wherein when the syrup is added for each time, the powder syrup in the cast iron pan is continuously boiled for 5-10 minutes, and after the syrup is added for the last time and boiled, adding 5 g of an applicable defoaming agent to the cast iron pan; continuously boiling for three times, utilizing a filter screen with 40 meshes to filter out bean dregs, and at last obtaining the soybean milk. The soybean milk prepared by the method disclosed by the invention is strong, mellow, and fragrant, burnt flavored but not pasty; the preparation method of the tofu pudding continues the mellow mouth feeling of the soybean milk; during the curing process, the syrup is continuously stirred, so that the tofu pudding is uniform and tender in the texture; the tofu prepared from stale soybean milk is prepared by pressing the tofu pudding, and combines the burnt but not pasty flavor with the uniform and tender texture, so as to effectively improve the mouth feeling of tofu.
Description
Technical field
The present invention relates to food processing technology field, specifically a kind of rational technology, the preparation method of the soya-bean milk that finished product mouthfeel is good, Tofu pudding and trip liquid bean curd.
Background technology
As everyone knows, bean curd is China's traditional soybean product food, and the manufacture craft of various places is different, and the bean curd taste of different regions is had their own characteristics each.The making raw material of Marinated Tofu are mainly based on water and soybean, and be aided with bittern and solidify, solid form can be kept after bean curd is made not easily broken, bittern can be divided into chloride type bittern, vitriolate type bittern and carbonate type bittern again according to the content of its key component, select in the process of halogen, the amount controlling bad bittern will cause curd quality to decline, and affects mouthfeel.
Summary of the invention
The present invention is directed to the shortcoming and defect existed in prior art, propose a kind of rational technology, the preparation method of the soya-bean milk that finished product mouthfeel is good, Tofu pudding and trip liquid bean curd.
The present invention can be reached by following measures:
A preparation method for soya-bean milk, is characterized in that comprising the following steps:
Step 1: inspection beans soak, and add in soaking container, add water in container, make full dry soya bean 15kg the complete submergence of soya bean, soak 8-10 hour under normal temperature;
Step 2: the analysis for soybean powder after soaking starched, in powder slurry process, the ratio of soya bean and water is 1:8 to 1:7, the rear slurry mix obtained of first time powder slurry carries out repeatedly powder and starches, and obtains slurry;
Step 3: drop into cast iron pan by 1/2nd of the slurry obtained in step 2 and carry out boiling, divide after boiled and in cast iron pan, add remaining slurry three times, when adding slurry at every turn, slurry in cast iron pan is constantly boiling 5-10 minute all, add the last time slurry and boiled after, in cast iron pan, add 5g be suitable for defoamer;
Step 4: continue boiling, boiling is continued to the slurry mix adding defoamer in cast iron pan, make slurry mix constantly boiling after 5-10 minute after boiled, 2-2.5kg water is added in cast iron pan, continue boiling to boiled, make slurry mix constantly boiling after 5-10 minute, again add 2-2.5kg water in cast iron pan, repeat constantly boiling and add water three times;
Step 5: the slurry mix after boiling is crossed 40 order screen packs, filtering slag charge, obtains soya-bean milk.
The digestion process of step 3 of the present invention and step 4, adopts open firing.
The invention allows for a kind of preparation method of Tofu pudding, it is characterized in that comprising the following steps:
Step 1: inspection beans soak, and add in soaking container, add water in container, make full dry soya bean 15kg the complete submergence of soya bean, soak 8-10 hour under normal temperature;
Step 2: the analysis for soybean powder after soaking starched, in powder slurry process, the ratio of soya bean and water is 1:8 to 1:7, the rear slurry mix obtained of first time powder slurry carries out repeatedly powder and starches, and obtains slurry;
Step 3: drop into cast iron pan by 1/2nd of the slurry obtained in step 2 and carry out boiling, divide after boiled and in cast iron pan, add remaining slurry three times, when adding slurry at every turn, slurry in cast iron pan is constantly boiling 5-10 minute all, add the last time slurry and boiled after, in cast iron pan, add 5g be suitable for defoamer;
Step 4: continue boiling, boiling is continued to the slurry mix adding defoamer in cast iron pan, make slurry mix constantly boiling after 5-10 minute after boiled, 2-2.5kg water is added in cast iron pan, continue boiling to boiled, make slurry mix constantly boiling after 5-10 minute, again add 2-2.5kg water in cast iron pan, repeat constantly boiling and add water three times;
Step 5: the slurry mix after boiling is crossed 40 order screen packs, filtering slag charge, obtains soya-bean milk;
Step 6: add bittern 0.5-0.75kg in filtrate, adopts the mode of dropping in the process of interpolation, drip, while use waddy is rowed the boat in slurry, shape moves about, halogen of ordering trip slurry process lasts 40 minutes.
The invention allows for a kind of preparation method of swimming liquid bean curd, it is characterized in that comprising the following steps:
Step 1: inspection beans soak, and add in soaking container, add water in container, make full dry soya bean 15kg the complete submergence of soya bean, soak 8-10 hour under normal temperature;
Step 2: the analysis for soybean powder after soaking starched, in powder slurry process, the ratio of soya bean and water is 1:8 to 1:7, the rear slurry mix obtained of first time powder slurry carries out repeatedly powder and starches, and obtains slurry;
Step 3: drop into cast iron pan by 1/2nd of the slurry obtained in step 2 and carry out boiling, divide after boiled and in cast iron pan, add remaining slurry three times, when adding slurry at every turn, slurry in cast iron pan is constantly boiling 5-10 minute all, add the last time slurry and boiled after, in cast iron pan, add 5g be suitable for defoamer;
Step 4: continue boiling, boiling is continued to the slurry mix adding defoamer in cast iron pan, make slurry mix constantly boiling after 5-10 minute after boiled, 2-2.5kg water is added in cast iron pan, continue boiling to boiled, make slurry mix constantly boiling after 5-10 minute, again add 2-2.5kg water in cast iron pan, repeat constantly boiling and add water three times;
Step 5: the slurry mix after boiling is crossed 40 order screen packs, filtering slag charge, obtains soya-bean milk;
Step 6: add bittern 0.5-0.75kg in filtrate, adopts the mode of dropping in the process of interpolation, drip, while use waddy is rowed the boat in slurry, shape moves about, halogen of ordering trip slurry process lasts 40 minutes,
Step 7: being incubated 3 hours to ordering the slurries after halogen process, being poured in wooden frame and being pressed into bean curd.
The present invention compared with prior art, in soya-bean milk sintering procedure, repeat repeatedly boiling and constantly boiling, make the dense sweet-smelling of soya-bean milk obtained, there is Jiao and the fragrance do not stuck with paste, the preparation method of Tofu pudding has continued the sweet-smelling mouthfeel of soya-bean milk, and order in halogen process and continue to carry out the process of trip slurry to slurry, make the homogeneous delicacy of Tofu pudding, trip liquid bean curd is by being undertaken Tofu pudding obtaining after compression process, combine Jiao and the quality of the fragrance do not stuck with paste and uniform and smooth, effectively improve bean curd mouthfeel.
detailed description of the invention:
Below in conjunction with embodiment, the present invention is further illustrated.
The present invention first proposed a kind of preparation method of soya-bean milk, it is characterized in that comprising the following steps:
Step 1: inspection beans soak, and add in soaking container, add water in container, make full dry soya bean 10kg-20kg the complete submergence of soya bean, soak 8.5-9.5 hour under normal temperature;
Step 2: the analysis for soybean powder after soaking starched, in powder slurry process, the ratio of soya bean and water is 1:8 to 1:7, the rear slurry mix obtained of first time powder slurry carries out repeatedly powder and starches, and obtains slurry;
Step 3: drop into cast iron pan by 1/2nd of the slurry obtained in step 2 and carry out boiling, divide after boiled and in cast iron pan, add remaining slurry three times, when wherein adding slurry first, slurry in cast iron pan is constantly boiling 5-6 minute, when second time adds slurry, and slurry constantly boiling 6-7 minute in cast iron pan, when adding slurry for the last time, slurry constantly boiling 7.5-8.5 minute in cast iron pan, add the last time slurry and boiled after, in cast iron pan, add 5g be suitable for defoamer;
Step 4: continue boiling, after boiling 5-10 minute is continued to the slurry mix adding defoamer in cast iron pan, 2-2.2kg water is added in cast iron pan, continue boiling to boiled, make slurry mix constantly boiling after 6-8 minute, again add 2.3-2.5kg water in cast iron pan, repeat constantly boiling and add water three times;
Step 5: the slurry mix after boiling is crossed 40 order screen packs, filtering slag charge, obtains soya-bean milk.
The digestion process of step 3 of the present invention and step 4, adopts open firing.
The invention allows for a kind of preparation method of Tofu pudding, it is characterized in that comprising the following steps:
Step 1: inspection beans soak, and add in soaking container, add water in container, make full dry soya bean 15kg the complete submergence of soya bean, soak 8-10 hour under normal temperature;
Step 2: the analysis for soybean powder after soaking starched, in powder slurry process, the ratio of soya bean and water is 1:8 to 1:7, the rear slurry mix obtained of first time powder slurry carries out repeatedly powder and starches, and obtains slurry;
Step 3: drop into cast iron pan by 1/2nd of the slurry obtained in step 2 and carry out boiling, divide after boiled and in cast iron pan, add remaining slurry three times, when adding slurry at every turn, slurry in cast iron pan is constantly boiling 5-10 minute all, add the last time slurry and boiled after, in cast iron pan, add 5g be suitable for defoamer;
Step 4: continue boiling, boiling is continued to the slurry mix adding defoamer in cast iron pan, make slurry mix constantly boiling after 5-10 minute after boiled, 2-2.5kg water is added in cast iron pan, continue boiling to boiled, make slurry mix constantly boiling after 5-10 minute, again add 2-2.5kg water in cast iron pan, repeat constantly boiling and add water three times;
Step 5: the slurry mix after boiling is crossed 40 order screen packs, filtering slag charge, obtains soya-bean milk;
Step 6: add bittern 0.5-0.75kg in filtrate, adopts the mode of dropping in the process of interpolation, drip, while use waddy is rowed the boat in slurry, shape moves about, halogen of ordering trip slurry process lasts 40 minutes.
The invention allows for a kind of preparation method of swimming liquid bean curd, it is characterized in that comprising the following steps:
Step 1: inspection beans soak, and add in soaking container, add water in container, make full dry soya bean 15kg the complete submergence of soya bean, soak 8-10 hour under normal temperature;
Step 2: the analysis for soybean powder after soaking starched, in powder slurry process, the ratio of soya bean and water is 1:8 to 1:7, the rear slurry mix obtained of first time powder slurry carries out repeatedly powder and starches, and obtains slurry;
Step 3: drop into cast iron pan by 1/2nd of the slurry obtained in step 2 and carry out boiling, divide after boiled and in cast iron pan, add remaining slurry three times, when adding slurry at every turn, slurry in cast iron pan is constantly boiling 5-10 minute all, add the last time slurry and boiled after, in cast iron pan, add 5g be suitable for defoamer;
Step 4: continue boiling, boiling is continued to the slurry mix adding defoamer in cast iron pan, make slurry mix constantly boiling after 5-10 minute after boiled, 2-2.5kg water is added in cast iron pan, continue boiling to boiled, make slurry mix constantly boiling after 5-10 minute, again add 2-2.5kg water in cast iron pan, repeat constantly boiling and add water three times;
Step 5: the slurry mix after boiling is crossed 40 order screen packs, filtering slag charge, obtains soya-bean milk;
Step 6: add bittern 0.5-0.75kg in filtrate, adopts the mode of dropping in the process of interpolation, drip, while use waddy is rowed the boat in slurry, shape moves about, halogen of ordering trip slurry process lasts 40 minutes,
Step 7: being incubated 3 hours to ordering the slurries after halogen process, being poured in wooden frame and being pressed into bean curd.
The present invention compared with prior art, continues to carry out the process of trip slurry to slurry, effectively raising bean curd mouthfeel ordering in halogen process.
Claims (4)
1. a preparation method for soya-bean milk, is characterized in that comprising the following steps:
Step 1: inspection beans soak, and add in soaking container, add water in container, make full dry soya bean 15kg the complete submergence of soya bean, soak 8-10 hour under normal temperature;
Step 2: the analysis for soybean powder after soaking starched, in powder slurry process, the ratio of soya bean and water is 1:8 to 1:7, the rear slurry mix obtained of first time powder slurry carries out repeatedly powder and starches, and obtains slurry;
Step 3: drop into cast iron pan by 1/2nd of the slurry obtained in step 2 and carry out boiling, divide after boiled and in cast iron pan, add remaining slurry three times, when adding slurry at every turn, slurry in cast iron pan is constantly boiling 5-10 minute all, add the last time slurry and boiled after, in cast iron pan, add 5g be suitable for defoamer;
Step 4: continue boiling, boiling is continued to the slurry mix adding defoamer in cast iron pan, make slurry mix constantly boiling after 5-10 minute after boiled, 2-2.5kg water is added in cast iron pan, continue boiling to boiled, make slurry mix constantly boiling after 5-10 minute, again add 2-2.5kg water in cast iron pan, repeat constantly boiling and add water three times;
Step 5: the slurry mix after boiling is crossed 40 order screen packs, filtering slag charge, obtains soya-bean milk.
2. the preparation method of a kind of soya-bean milk according to claim 1, is characterized in that the digestion process of step 3 and step 4, adopts open firing.
3. a preparation method for Tofu pudding, is characterized in that comprising the following steps:
Step 1: inspection beans soak, and add in soaking container, add water in container, make full dry soya bean 15kg the complete submergence of soya bean, soak 8-10 hour under normal temperature;
Step 2: the analysis for soybean powder after soaking starched, in powder slurry process, the ratio of soya bean and water is 1:8 to 1:7, the rear slurry mix obtained of first time powder slurry carries out repeatedly powder and starches, and obtains slurry;
Step 3: drop into cast iron pan by 1/2nd of the slurry obtained in step 2 and carry out boiling, divide after boiled and in cast iron pan, add remaining slurry three times, when adding slurry at every turn, slurry in cast iron pan is constantly boiling 5-10 minute all, add the last time slurry and boiled after, in cast iron pan, add 5g be suitable for defoamer;
Step 4: continue boiling, boiling is continued to the slurry mix adding defoamer in cast iron pan, make slurry mix constantly boiling after 5-10 minute after boiled, 2-2.5kg water is added in cast iron pan, continue boiling to boiled, make slurry mix constantly boiling after 5-10 minute, again add 2-2.5kg water in cast iron pan, repeat constantly boiling and add water three times;
Step 5: the slurry mix after boiling is crossed 40 order screen packs, filtering slag charge, obtains soya-bean milk;
Step 6: add bittern 0.5-0.75kg in filtrate, adopts the mode of dropping in the process of interpolation, drip, while use waddy is rowed the boat in slurry, shape moves about, halogen of ordering trip slurry process lasts 40 minutes.
4. swim a preparation method for liquid bean curd, it is characterized in that comprising the following steps:
Step 1: inspection beans soak, and add in soaking container, add water in container, make full dry soya bean 15kg the complete submergence of soya bean, soak 8-10 hour under normal temperature;
Step 2: the analysis for soybean powder after soaking starched, in powder slurry process, the ratio of soya bean and water is 1:8 to 1:7, the rear slurry mix obtained of first time powder slurry carries out repeatedly powder and starches, and obtains slurry;
Step 3: drop into cast iron pan by 1/2nd of the slurry obtained in step 2 and carry out boiling, divide after boiled and in cast iron pan, add remaining slurry three times, when adding slurry at every turn, slurry in cast iron pan is constantly boiling 5-10 minute all, add the last time slurry and boiled after, in cast iron pan, add 5g be suitable for defoamer;
Step 4: continue boiling, boiling is continued to the slurry mix adding defoamer in cast iron pan, make slurry mix constantly boiling after 5-10 minute after boiled, 2-2.5kg water is added in cast iron pan, continue boiling to boiled, make slurry mix constantly boiling after 5-10 minute, again add 2-2.5kg water in cast iron pan, repeat constantly boiling and add water three times;
Step 5: the slurry mix after boiling is crossed 40 order screen packs, filtering slag charge, obtains soya-bean milk;
Step 6: add bittern 0.5-0.75kg in filtrate, adopts the mode of dropping in the process of interpolation, drip, while use waddy is rowed the boat in slurry, shape moves about, halogen of ordering trip slurry process lasts 40 minutes,
Step 7: being incubated 3 hours to ordering the slurries after halogen process, being poured in wooden frame and being pressed into bean curd.
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| CN201410639042.XA CN104304501A (en) | 2014-11-13 | 2014-11-13 | Preparation method for soybean milk, tofu pudding and tofu prepared from stale soybean milk |
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| CN201410639042.XA CN104304501A (en) | 2014-11-13 | 2014-11-13 | Preparation method for soybean milk, tofu pudding and tofu prepared from stale soybean milk |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831209A (en) * | 2016-03-24 | 2016-08-10 | 镇远乐豆坊食品有限公司 | Method for preparing marinated bean curd, and soybean dreg biscuits as byproduct |
| CN106212705A (en) * | 2016-07-26 | 2016-12-14 | 镇远乐豆坊食品有限公司 | The manufacture method of trip slurry nutritional oil bean curd |
| CN107821619A (en) * | 2017-08-01 | 2018-03-23 | 张家福 | A kind of production technology of high-quality Tofu pudding |
| CN109419303A (en) * | 2017-08-24 | 2019-03-05 | 佛山市顺德区美的电热电器制造有限公司 | A kind of method that soya-bean milk is produced, control system, soy bean milk making machine and computer installation |
| CN112471420A (en) * | 2020-11-25 | 2021-03-12 | 成明 | Method for making coarse cereal soybean milk |
-
2014
- 2014-11-13 CN CN201410639042.XA patent/CN104304501A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 沈群: "《豆腐制品加工技术》", 28 February 2011 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831209A (en) * | 2016-03-24 | 2016-08-10 | 镇远乐豆坊食品有限公司 | Method for preparing marinated bean curd, and soybean dreg biscuits as byproduct |
| CN106212705A (en) * | 2016-07-26 | 2016-12-14 | 镇远乐豆坊食品有限公司 | The manufacture method of trip slurry nutritional oil bean curd |
| CN107821619A (en) * | 2017-08-01 | 2018-03-23 | 张家福 | A kind of production technology of high-quality Tofu pudding |
| CN109419303A (en) * | 2017-08-24 | 2019-03-05 | 佛山市顺德区美的电热电器制造有限公司 | A kind of method that soya-bean milk is produced, control system, soy bean milk making machine and computer installation |
| CN109419303B (en) * | 2017-08-24 | 2022-02-22 | 佛山市顺德区美的电热电器制造有限公司 | Soybean milk preparation method, control system, soybean milk machine and computer device |
| CN112471420A (en) * | 2020-11-25 | 2021-03-12 | 成明 | Method for making coarse cereal soybean milk |
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Application publication date: 20150128 |
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