CN104996585A

CN104996585A - Milk mango bean curd and preparation method thereof

Info

Publication number: CN104996585A
Application number: CN201510499212.3A
Authority: CN
Inventors: 史占彪
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-08-14
Filing date: 2015-08-14
Publication date: 2015-10-28

Abstract

The invention discloses milk mango bean curd and a preparation method thereof. The method comprises the following steps: pouring soybean milk in a container, and boiling the soybean milk in the container; gradually adding gypsum liquid in the boiled soybean milk, and stirring the boiled soybean milk and the added gypsum liquid when adding the gypsum liquid; when 80% of beancurd jelly appears in the container, stopping adding the gypsum liquid; when the beancurd jelly slowly sinks, stopping stirring; adding a solidifying agent in the beancurd jelly, and leaving the beancurd jelly with the solidifying agent to stand for 20-25 minutes for enabling the soybean milk to swell; when all the soybean milk is congealed into tender bean curd, ladling the tender bean curd into a cloth bag with a gourd ladle; washing off the gypsum liquid with clean water; tightening the cloth bag, and squeezing the cloth bag so as to remove water; pouring milk powder and mango paste into the cloth bag, and uniformly mixing and stirring the milk powder, the mango paste and the fresh bean curd so as to obtain the milk mango bean curd; putting well a square wooden frame with a movable bottom board; laying cotton yarns prepared in advance on the wooden frame; pouring the obtained milk mango bean curd into the cotton yarns; covering the wooden frame with a frame cover; placing a heavy object on the frame cover; and when water is totally drained, removing the heavy object and the frame cover so as to obtain the milk mango bean curd. The scientific achievement of the milk mango bean curd fills a gap of the study on the aspect of bean curd in China, and the popularization and the application of the technology play a huge pushing role in the generation of bean curd in China.

Description

Milk mango bean curd and preparation method thereof

Technical field

Milk mango bean curd of the present invention and preparation method thereof, belongs to field of food industry.

Background technology

The bean curd sold in the market is all cooked of bean or pea, although brand is a lot, but local flavor is not good enough, hypotrophy, more not containing milk and mango, and milk and mango are rich in various trace elements, have everything to gain and nothing to lose to human body, therefore research milk and mango make unique flavor milk mango bean curd nutritious is again a kind of innovation, puts the important topic in face of we scientific worker especially.

Summary of the invention

The object of this invention is to provide a kind of not only nutritious but also milk mango bean curd of unique flavor and preparation method thereof.

For achieving the above object, present invention employs following technical scheme:

The preparation method of milk mango bean curd, is characterized in that:

1. it is made by the component of following percentage by weight:

Soya-bean milk 45-85% mango pulp 10-35% milk powder 0.5-5%

Gypsum 0.5-3%

2. its making comprises the following steps:

(1) soybeans soaking-defibrination-filter and remove residue-make soya-bean milk is for subsequent use;

(2) mango is removed seed, break into pulp with beater for subsequent use;

(3) gypsum is added 4 times water-soluble to change into liquid for subsequent use;

(4) soya-bean milk is poured in container boil, at this moment (3) are added slowly, add while make rake, examining, when there is 80% brain flower in container, stopping adding gypsum liquid, see that brain is spent when slowly sinking, stop making rake, standing 20-25 minutes crouching brains after putting brain, at this moment soya-bean milk has all congealed into tender bean curd, and available wooden dipper is scooped in preprepared cloth capsule, is washed away by gypsum juice with clear water, tighten up cloth capsule, flood is removed, then by milk powder and mango pulp impouring cloth capsule, stirs with tender bean curd; To the cubic wooden frame of movable floor be had, overlay the scrotiform made with cotton yarn, then by above-mentioned milk mango bean curd impouring capsule, in addition frame lid, covers pressure with weight, bean curd water is flowed out by cloth hole, when moisture content drains, take down weight and cover plate, milk mango bean curd.

The invention provides the preparation method of milk mango bean curd, fill up the blank that China is studied in this respect, and applying of this technology, play huge impetus by the production of China's bean curd.

Detailed description of the invention:

Below in conjunction with embodiment, the invention will be further described.Embodiment: the preparation method of milk mango bean curd, its component is:

Soya-bean milk 77% mango pulp 20% milk powder 2% gypsum 1%

In above-described embodiment, the preparation method of milk mango bean curd is as follows:

(1) soya-bean milk soybeans soaking-defibrination-filter and remove residue being made 77kg is for subsequent use;

(2) mango is removed seed, the pulp breaking into 20kg with beater is for subsequent use;

(3) 1 kilogram, gypsum is added 4 times water-soluble to change into liquid for subsequent use;

(4) poured in container by the soya-bean milk of 77kg and boil, at this moment (3) slowly added, limit edged makes rake, when there is the brain flower of 80% in container, stopping adding gypsum liquid, seeing that brain is spent when slowly sinking, stop making rake, leave standstill 20-25 minutes crouching brains after some brain, at this moment soya-bean milk all congeals into tender bean curd, is scooped in the cloth capsule got ready in advance with wooden dipper, with clear water, gypsum juice is washed away, tighten up cloth capsule flood is removed, then by milk powder and mango pulp impouring cloth capsule, stir with bean curd; To the cubic wooden frame of movable floor be had, overlay with cotton yarn, then by above-mentioned milk mango bean curd impouring cloth capsule, in addition frame lid, and cover pressure with weight, bean curd water is flowed out by cloth hole, after moisture drains, removes weight and cover plate, milk mango bean curd.

Claims

1. the preparation method of milk mango bean curd, is characterized in that it is formulated by the component of following percentage by weight:

Soya-bean milk 45-85% mango pulp 10-35% milk powder 0.5-5% gypsum 0.5-3%

The preparation method of above-mentioned milk mango bean curd, comprises the following steps:

(2) mango is removed seed, break into fruit oar with large pulp grinder for subsequent use;

(4) poured in container by soya-bean milk and boil, at this moment (3) slowly added, limit edged makes rake, when there is 80% brain flower in container, stops adding gypsum liquid, when seeing that having brain to spend slowly sinks, stops making rake; Leave standstill 20-25 minutes crouching brains after some brain, at this moment soya-bean milk all congeals into tender bean curd, is scooped in cloth capsule, is washed away by gypsum juice with clear water with wooden dipper, tightens up cloth capsule by flood to remove, and at this moment by milk powder and mango pulp impouring capsule, stirs with bean curd; The cubic wooden frame with movable floor is placed on fixed position, spreads preprepared scrotiform cotton yarn, by the impouring of above-mentioned milk mango bean curd in it, frame lid, presses with weight, its residual water is flowed out by cloth hole in addition, when moisture drains, get except weight and cover plate, milk mango bean curd.

2. the preparation method of milk mango bean curd according to claim 1, its component is:

Soya-bean milk 77% mango pulp 20% milk powder 2% gypsum 1%.