CN105028677A

CN105028677A - Tofu coagulator and method for preparing tofu by means of same

Info

Publication number: CN105028677A
Application number: CN201510582923.7A
Authority: CN
Inventors: 刘梅芳
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-09-15
Filing date: 2015-09-15
Publication date: 2015-11-11

Abstract

The invention discloses tofu coagulator and a method for preparing tofu by means of the same. The preparation method of the tofu coagulator comprises the steps that light milk white liquid water, namely, tofu swill which is leached when the tofu is squeezed in the tofu production process is collected, the tofu swill is sealed for 7-10 days at the temperature ranging from 16 DEG C to 20 DEG C, natural fermentation is conducted to produce lactic acid bacteria, and the tofu coagulator is prepared. The method for preparing the tofu by means of the tofu coagulator comprises the steps of raw material cleaning, soaking, grinding, boiling, filtering, curding, standing, cloth spreading, watering, arranging, squeezing and finish product obtaining. Compared with the prior art, the tofu coagulator which is prepared through the tofu swill is used for curding, and the ratio of the addition of the tofu coagulator to the raw materials is one to one. According to the tofu coagulator and the method for preparing the tofu by means of the same, the tofu swill is utilized for preparing the tofu coagulator, the cost is reduced, and the waste is turned into wealth; the tofu which is prepared from the tofu coagulator is delicate in texture, smooth, fresh, high in hardness and elasticity, good in water holding capacity and resistant to storing and boiling.

Description

A kind of bean curd coagulant and apply its method preparing bean curd

Technical field

The present invention relates to food additives, specifically the bean curd coagulant prepared of a kind of Glycine max (L.) Merr and apply its method preparing bean curd.

Technical background

Bean curd is traditional dish of our people, and its processing history is long.Traditional bean curd production procedure comprises raw material cleaning, immersion, defibrination, mashing off, filtration, some slurry, crouching brain, stand cloth, casts, arranges, squeezes, the step of finished product.Point slurry uses coagulating agent, and current coagulating agent one is salt-coagulant, as bittern, gypsum etc.; Another kind of is acids coagulating agent, as grape acid lactones, citric acid etc.Bittern makes bean curd, and retentiveness is poor, and standing time is unsuitable long; The bean curd that gypsum is made, retentiveness is good, and yield rate is high, but goods have certain residue and are with bitter taste; The bean curd quality that grape acid lactones, citric acid are made is lubricious, and elasticity is large, and retentiveness is good, but taste is flat, partially soft, should not decoct stir-fry, and slightly tart flavour.Want real and effectively solve the residual of harmful substance in bean curd, only develop green, natural bean curd coagulant to replace traditional coagulating agent.

Summary of the invention

The object of this invention is to provide bean curd coagulant prepared by a kind of Glycine max (L.) Merr and apply its method preparing bean curd.Light oyster white water liquid when squeezing bean curd in soybean curd production process under drop, i.e. Glycine max (L.) Merr, generally directly enters ditch, not only waste also contaminated environment.The present invention utilizes Glycine max (L.) Merr to prepare bean curd coagulant, not only cost-savingly also can turn waste into wealth.

The technical scheme realizing the object of the invention is:

A preparation method for bean curd coagulant, collect in soybean curd production process the light oyster white water liquid under drop when squeezing bean curd, i.e. Glycine max (L.) Merr, at the environment lower seal 7-10 days of 16-20 degree, makes its spontaneous fermentation, produces lactic acid bacteria, namely makes bean curd coagulant.

Apply the method that above-mentioned bean curd coagulant prepares bean curd, comprise raw material cleaning, immersion, defibrination, mashing off, filtration, some slurry, crouching brain, stand cloth, cast, arrange, squeeze, the flow process of finished product, unlike the prior art: bean curd coagulant prepared by some slurry Glycine max (L.) Merr, the addition of bean curd coagulant and the ratio of raw material are 1:1.Apply the bean curd that bean curd coagulant of the present invention is made, quality is fine and smooth, lubricious tasty and refreshing, and hardness, elasticity are large, and retentiveness is good, resistance toly puts through boiling.

Detailed description of the invention

Below in conjunction with embodiment, content of the present invention is further described, but is not limitation of the invention.

Embodiment

Glycine max (L.) Merr prepares a method for bean curd coagulant, collects in soybean curd production process the light oyster white water liquid under drop when squeezing bean curd, i.e. Glycine max (L.) Merr, good with barreled, at the environment lower seal 7-10 days of 16-20 degree, make its spontaneous fermentation, produce lactic acid bacteria, namely make bean curd coagulant.

If do not have Glycine max (L.) Merr, then conventional method is adopted to make bean curd, when jellied bean curd filters, when squeezing into bean curd, by squeezing swill out, good with barreled, at the environment lower seal 7-10 days of 16-20 degree, the coagulating agent making next cassoulet corruption can be become.

Apply the method that above-mentioned bean curd coagulant prepares bean curd, comprise raw material cleaning, immersion, defibrination, mashing off, filtration, some slurry, crouching brain, stand cloth, cast, arrange, squeeze, the flow process of finished product, be specially:

1, get soya bean 30 jin, cleaning, soaks 48 hours with clear water;

2, the soya bean soaked is worn into soya-bean milk;

3, after soya-bean milk is poured into boiling in pot, filter;

4, according to the weight of dry soya bean, getting bean curd coagulant 30 jin in the ratio of 1:1, to put into bucket for subsequent use;

6, bean curd coagulant is poured in soya-bean milk, 10 minutes postforming jellied bean curd;

7, jellied bean curd is carried out filter, squeeze, just shaped bean-curd.

The swill barreled filtered, squeeze out is good, the coagulating agent making next cassoulet corruption can be become again at the environment lower seal about 7 days of 16-20 degree.

Claims

1. a preparation method for bean curd coagulant, is characterized in that: collect in soybean curd production process the light oyster white water liquid under drop when squeezing bean curd, i.e. Glycine max (L.) Merr, at the environment lower seal 7-10 days of 16-20 degree, make its spontaneous fermentation, produce lactic acid bacteria, namely make bean curd coagulant.

2. application rights requires that the bean curd coagulant of 1 prepares the method for bean curd, comprise raw material cleaning, immersion, defibrination, mashing off, filtration, some slurry, crouching brain, stand cloth, cast, arrange, squeeze, the flow process of finished product, it is characterized in that: bean curd coagulant prepared by some slurry Glycine max (L.) Merr, the addition of bean curd coagulant and the ratio of raw material are 1:1.