CN105010559A

CN105010559A - Milk tomato bean curd and making method thereof

Info

Publication number: CN105010559A
Application number: CN201510498638.7A
Authority: CN
Inventors: 史占彪
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-08-14
Filing date: 2015-08-14
Publication date: 2015-11-04

Abstract

The invention discloses a making method for milk tomato bean curd. The method comprises the steps that soybean milk is poured into a container to be boiled, and at the moment, a gypsum solution is slowly added while raking is performed; when 80% of bean curd jellies appear inside the container, addition of the gypsum solution is stopped; when the bean curd jellies slowly sink down, raking is stopped; after spot marinating is performed, standing is performed on the marinated bean curd jellies for 20-25 min, at the moment, the soybean milk is completely condensed into tender bean curd which is scooped into a cloth bag, the gypsum solution is flushed away through clean water, the cloth bag is tightened and extruded with strength, and a large amount of water is removed; at the moment, milk powder and tomato pulp are poured into the bag to be evenly mixed and stirred with fresh bean curd; a square wooden frame with a movable base plate is placed, cotton yarn prepared in advance is laid on the wooden frame, the obtained milk tomato bean curd is poured into the wooden frame, a frame cover is added and pressed by a weight, and the weight and a cover plate are removed after water is drained off so that the milk tomato bean curd can be obtained. According to the making method, the gap in the research of the aspect in China is filled with the scientific achievements, and application and popularization of the technology will greatly push bean curd production in China.

Description

Milk tomato bean curd and preparation method thereof

Technical field

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

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

Soya-bean milk 45-85% strained tomatoes 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) tomato is cleaned, break into slurry 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 strained tomatoes 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 tomato 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 tomato bean curd.

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

Soya-bean milk 77% strained tomatoes 20% milk powder 2% gypsum 1%

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

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

(2) cleaned by tomato, the slurry 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 strained tomatoes 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 tomato 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 tomato bean curd.

Claims

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

Soya-bean milk 45-85% strained tomatoes 10-35% milk powder 0.5-5% gypsum 0.5-3%

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

(2) tomato is cleaned, 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 strained tomatoes 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 tomato 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 tomato bean curd.

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

Soya-bean milk 77% strained tomatoes 20% milk powder 2% gypsum 1%.