CN104996594A

CN104996594A - Milk and apricot soybean curd and preparation method thereof

Info

Publication number: CN104996594A
Application number: CN201510499209.1A
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 present invention discloses a milk and apricot soybean curd manufacturing method which comprises the following steps: pouring soybean milk into a container to boil out, at the same time slowly adding a plaster liquid, raking evenly while adding the plaster liquid, stopping adding the plaster liquid when 80% of bean curd jelly appears in the container, and stopping raking when the bean curd jelly is slowly sinking; after adding the plaster liquid into the boiled soybean milk, keeping the bean curd jelly stand still for 20-25 minutes to completely coagulate the soybean milk into tender soybean curd, scooping the tender soybean curd into a cloth bag with a scoop, flushing away the plaster juice with clear water, tightening up the cloth bag, squeezing the bag hardly to remove a mass of water, then pouring milk powder and apricot slurry into the bag, and mixing and stirring evenly with the fresh soybean curd; and putting away a square wooden frame with a moving base plate, covering the wooden frame with pre-prepared cotton yarns, pouring the manufactured milk and apricot soybean curd onto the square wooden frame, covering with a frame cover and pressing with heavy objects, and removing the heavy objects and the cover plate when draining off water to obtain the milk and apricot soybean curd. The scientific achievement fills a gap of the research in the area in China, and the popularization and application of the technology can play a huge role in promoting the production of soybean curd in China.

Description

Milk apricot bean curd and preparation method thereof

Technical field

Milk apricot 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 apricot, and milk and apricot are rich in various trace elements, have everything to gain and nothing to lose to human body, therefore research milk and apricot make unique flavor milk apricot 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 apricot 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 apricot bean curd, is characterized in that:

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

Soya-bean milk 45-85% apricot slurry 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) by apricot stoning, pulp is broken into 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 apricot slurry 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 apricot bean curd impouring capsule, in addition frame lid, and cover pressure with weight, bean curd water is flowed out by cloth hole, when moisture content drains, takes down weight and cover plate, milk apricot bean curd.

The invention provides the preparation method of milk apricot 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 apricot bean curd, its component is:

20% milk powder 2% gypsum 1% starched by soya-bean milk 77% apricot

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

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

(2) by apricot stoning, 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 apricot slurry 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 apricot 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 apricot bean curd.

Claims

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

Soya-bean milk 45-85% apricot slurry 10-35% milk powder 0.5-5% gypsum 0.5-3%

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

(2) by apricot stoning, fruit oar is broken into 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 apricot slurry 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 apricot 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 apricot bean curd.

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

20% milk powder 2% gypsum 1% starched by soya-bean milk 77% apricot.