CN104381470A - Method for preparing colorful marinated bean curd - Google Patents

Abstract

The invention discloses a method for preparing a colorful marinated bean curd. The method comprises the following preparation processes: selecting beans; grinding; defoaming, filtering, and mixing (adding squeezed fruit and vegetable juice); heating and curdling; and squeezing water and preparing the finished bean curd. According to the method disclosed by the invention, the problems that the existing bean curd is solidified by virtue of gypsum and is single in color in the preparation process are solved. The method for preparing the colorful marinated bean curd is disclosed.

Description

A kind of preparation method of bittern color bean curd

Technical field

The present invention relates to the production field of food, specifically a kind of manufacturing technology of bittern color bean curd.

Background technology

At present in the manufacturing process of bean curd, be all rely on gypsum to solidify, the feature of environmental protection of bean curd and appearance effects economic benefit.

Summary of the invention

The present invention, for solving in bean curd manufacturing process, is rely on gypsum to carry out the problem of solidifying and color is single, invents a kind of method that bittern color bean curd makes.Its special character comprises, and selects beans, defibrination, kills foam filtration, batch mixing (adding the fruit and vegetable juice squeezed), hot spot slurry, water squeezing system are rotten, finished product.

1. select beans, select mildew and rot, that protein content is high soybean to be raw material, screen out dust and impurity with sieve.

2. defibrination, by the emerge in worm water 8 hour-9 hour of clean soybean with 25 DEG C, steeps and pinches without during hard sense to hand, add the ratio of 30 kg of water, wear into thin soya-bean milk with beater in 10 kilograms of soybean.

3. kill foam to filter, first 25 grams of oil are added in the warm water of 5 kilograms 50 DEG C and mix thoroughly, then pour in soya-bean milk, after 5 minutes-6 minutes, can kill and all starch foam.Then add 10 kg of water by 10 kilograms of soybean, filter twice, discard bean dregs (making feed), merging filtrate, obtains raw soya-bean milk.

4. batch mixing, choose fresh, bright fruits and vegetables, clean up, chopping is mashed, then squeeze juice, crosses and filters juice slag.Use the edible citric acid aqueous solution or soda ash solution again, regulate fruit and vegetable juice pH value to be between 6.0-6.5, general dosage is the inspissated juice that the soya-bean milk of every 50 milliliters adds 8 milliliters-10 milliliters, must fully stir after fruit and vegetable juice adds, mix, in order to avoid affect finished product color and luster.

5. hot spot slurry, will mix soya-bean milk and move in pot, and heat and boil 2 minutes-3 minutes, and ceaselessly stirring is strictly on guard against and is burned.Well-done soya-bean milk is moved in cylinder immediately, adds a cover insulation 8 minutes-10 minutes, in time starching temperature drop to 80 DEG C-90 DEG C, starch with suitable bittern point.During point, stirring limit, limit is is evenly clicked and entered, selecting when presenting sesame etching to ripe slurry.Add a cover insulation 30 minutes-40 minutes after point, in time starching temperature drop to 70 DEG C, can pack.

6. water squeezing system is rotten, first bag is washed wet with 25 DEG C of warm water, then drags for and wrap into soya-bean milk, is placed in platform basket frame, added plank, presses the stone of 35 kilograms-40 kilograms, extrude 2 hours colored high yield bean-curd product.

Technique effect of the present invention is, adopts above-mentioned technical scheme, can be implemented in during traditional bean curd makes and adds crude vegetable fruit juice auxiliary material, form natural colour, and containing abundant nutritional labeling, save the cellulosic in vegetables, be conducive to absorption of human body, digestion.

Detailed description of the invention

Embodiment comprise select beans, defibrination, kill foam filtration, batch mixing (adding the fruit and vegetable juice squeezed), hot spot slurry, water squeezing system are rotten, finished product.

1. select beans, select mildew and rot, that protein content is high soybean to be raw material, screen out dust and impurity with sieve.

2. defibrination, by the emerge in worm water 8 hour-9 hour of clean soybean with 25 DEG C, steeps and pinches without during hard sense to hand, add the ratio of 30 kg of water, wear into thin soya-bean milk with beater in 10 kilograms of soybean.

3. kill foam to filter, first 25 grams of oil are added in the warm water of 5 kilograms 50 DEG C and mix thoroughly, then pour in soya-bean milk, after 5 minutes-6 minutes, can kill and all starch foam.Then add 10 kg of water by 10 kilograms of soybean, filter twice, discard bean dregs (making feed), merging filtrate, obtains raw soya-bean milk.

4. batch mixing, choose fresh, bright fruits and vegetables, clean up, chopping is mashed, then squeeze juice, crosses and filters juice slag.Use the edible citric acid aqueous solution or soda ash solution again, regulate fruit and vegetable juice pH value to be between 6.0-6.5, general dosage is the inspissated juice that the soya-bean milk of every 50 milliliters adds 8 milliliters-10 milliliters, must fully stir after fruit and vegetable juice adds, mix, in order to avoid affect finished product color and luster.

5. hot spot slurry, will mix soya-bean milk and move in pot, and heat and boil 2 minutes-3 minutes, and ceaselessly stirring is strictly on guard against and is burned.Well-done soya-bean milk is moved in cylinder immediately, adds a cover insulation 8 minutes-10 minutes, in time starching temperature drop to 80 DEG C-90 DEG C, starch with suitable bittern point.During point, stirring limit, limit is is evenly clicked and entered, selecting when presenting sesame etching to ripe slurry.Add a cover insulation 30 minutes-40 minutes after point, in time starching temperature drop to 70 DEG C, can pack.

6. water squeezing system is rotten, first bag is washed wet with 25 DEG C of warm water, then drags for and wrap into soya-bean milk, is placed in platform basket frame, added plank, presses the stone of 35 kilograms-40 kilograms, extrude 2 hours colored high yield bean-curd product.

Claims (1)

1. a preparation method for bittern color bean curd, is characterized in that: its manufacturing process is: select beans, defibrination, kill foam filtration, batch mixing (adding the fruit and vegetable juice squeezed), hot spot slurry, water squeezing system are rotten, finished product.