CN105166074A

CN105166074A - Milk-pumpkin bean curd and preparation method thereof

Info

Publication number: CN105166074A
Application number: CN201510499352.0A
Authority: CN
Inventors: 史占彪
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-08-14
Filing date: 2015-08-14
Publication date: 2015-12-23

Abstract

The invention discloses a preparation method of milk-pumpkin bean curd. The preparation method comprises the steps: pouring soya-bean milk into a container, boiling, at the moment, adding a gypsum fluid slowly, raking while adding, when 80% of bean curd pudding appears in the container, stopping addition of the gypsum fluid, and stopping raking when the bean curd pudding slowly sinks; after adding the bittern to make bean curd, allowing to stand for 20-25 minutes, curdling, at the moment, allowing the soya-bean milk to be completely congealed into soft bean curd, ladling the soft bean curd into a cloth bag with a ladle, swashing the gypsum juice away with clear water, tightening the cloth bag, putting forth strength to squeeze, removing most of water, at the moment, pouring milk powder and pumpkin pulp into the bag, and mixing and stirring with the fresh bean curd evenly; and placing a square wooden frame having a removable bottom plate, laying cotton gauze prepared in advance, pouring the prepared milk-pumpkin bean curd into the wooden frame, covering with a frame cover, pressing the cover with a weight, after water is drained, taking away the weight and the cover plate, and thus obtaining the milk-pumpkin bean curd. The scientific achievement fills up a blank in research on the preparation method of the milk-pumpkin bean curd in China, and popularization and application of the preparation method can play a huge role in popularizing production of Chinese bean curd.

Description

Milk pumpkin bean curd and preparation method thereof

Technical field

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

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

Soya-bean milk 45-85% crushed pumpkin 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) pumpkin is removed seed, 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 crushed pumpkin 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 cucumber 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 pumpkin bean curd.

The preparation method of milk pumpkin bean curd provided by the invention, has filled 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 pumpkin bean curd, its component is:

Soya-bean milk 77% crushed pumpkin 20% milk powder 2% gypsum 1%

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

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

(2) pumpkin is removed seed, 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 crushed pumpkin 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 pumpkin 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 pumpkin bean curd.

Claims

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

Soya-bean milk 45-85% crushed pumpkin 10-35% milk powder 0.5-5% gypsum 0.5-3%

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

(2) pumpkin is removed seed, break into 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 crushed pumpkin 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 pumpkin 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 pumpkin bean curd.

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

Soya-bean milk 77% crushed pumpkin 20% milk powder 2% gypsum 1%.