CN105360338A

CN105360338A - Method for making natural tofu

Info

Publication number: CN105360338A
Application number: CN201410432568.0A
Authority: CN
Inventors: 卢雨萍
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-08-29
Filing date: 2014-08-29
Publication date: 2016-03-02

Abstract

The invention discloses a method for making natural tofu. The tofu is delicious and fine, and contains a large amount of natural citric acid and nutrition of soybeans, and the natural tofu is made by adopting lemon juice as a natural coagulator. According to the method, the lemon juice serving as the coagulator contains vitamin c, vitamin B1, vitamin B2, nicotinic acid, calcium, phosphorus, iron and other nutritional ingredients, the natural tofu is beneficial to the health of people and rich in nutrition, and therefore the method is different from a traditional tofu making method. The method comprises the following steps that the soybeans are washed and soaked with water; 2, water is added, and the soybeans are ground into soybean milk through a stirrer; 3 filtering is carried out, and after soybean dregs are removed, soybean milk water is boiled; 4, the lemon juice is added to the soybean milk for stirring, the soybean milk is precipitated, and beancurd jelly is filtered out; 5 the beancurd jelly is scooped up into gauze to be wrapped and pressed through weights, and the tofu is formed.

Description

A kind of preparation method of natural bean-curd

[technical field]

The present invention relates to a kind of preparation method of bean curd, specifically a kind of preparation method of natural bean-curd.

[technical background]

Bean curd is China alchemist---the green health food that Huainan king Liu An invents.Even to this day, the history of existing more than 2,100 year, deeply by our people, the liking of periphery various countries and the people of the world.Be developed so far, great variety of goods, of all shapes and colors, there is unique flavor, manufacture craft simple edible feature easily.Bean curd high protein, low fat, has hypotensive, reducing blood lipid, effect of norcholesterol.Be raw ripe all can, old children is all suitable, health regimen, the delicacy excellent product prolonged life.But existing bean curd is in the process made, chemical raw material must be added and the protein condenses in soya bean could be become block, this chemical raw material more or less has certain injury to human body, the illegal businessman also had is in order to promote profit, in the process of producing bean curd, use additive in large quantities, the event poisoning because taking liberties with joke is of common occurrence.Food and medicine Surveillance Authority of current China strengthens the supervision and management to food processing, but does not put into effect relevant regulations to the production and application additive phenomenon of bean curd and specify, is limited so carry out a hundred per cent to it.If restriction, according to current production technology, bean curd just has no idea to produce.Therefore people, thirst for a kind of natural always, do not add any additive, and the appearance of the lower beancurd making method of production cost.

[summary of the invention]

The object of the present invention is to provide and a kind ofly can not make tasty and nutritious natural bean-curd and preparation method thereof containing any additive.

For achieving the above object, the preparation method of a kind of natural bean-curd of the present invention adopts following technical scheme:

1. with water cleaning and soaking soybean, by water elimination.

2. add the water of soya bean weight 3 times, soya bean is broken into soya-bean milk.With gauze, soya-bean milk is filtered, remove bean dregs.

3. the soya-bean milk after filtration is boiled, and the foam on surface is skimmed.The 5-10 minute such as well-done soya-bean milk Guan Huo, make it cool to 80-90 degree.

4. lemon juice is poured in pot, stir, until soya-bean milk occurs flocky precipitate and is separated with water.Add a cover standing 20-30 minutes, allow proteins coagulation continue to be formed.

5. after well-done condensation soya-bean milk being filtered, scooped in gauze and wrapped, use weight pressure, make it form bean curd.

6., for reaching a kind of natural bean-curd of the present invention, adopting in its preparation method in the process of as above technical scheme, being also noted that some: 1) by dry soya bean bubble 6-8 hour, treating that soya bean is expanded, filter water, remove bad beans.2) squeeze lemon juice, 300g bean or pea need 60g lemon juice (by that analogy), the lemon juice squeezed are converted the water of 4 times, i.e. 240g water.3) soya-bean milk is at 90 degree of a lot of foams of meeting emersion, causes vacation to boil.Now to continue little fire heating, until soya-bean milk really seethes with excitement.4) soya-bean milk is cooled to 80-90 degree, is poured on by lemon juice on measuring spoon and is little by little spilled into equably in pot, stir gently with spoon toward a direction.5) prepare the container of a drainage, complete clean gauze, cooked soya-bean milk is scooped in gauze and (take over a plate water filtered below).6) soya-bean milk of condensation is paved, wrap with gauze, pressure is applied to it water is extruded.According to mouthfeel needs, regulate the dynamics and time of exerting pressure.

Due to the lemon juice that coagulating agent of the present invention is natural, be not added with any chemical addition agent, and containing vitamin c, vitamin B1, B2 in lemon juice, the nutritional labelings such as nicotinic acid, calcium, phosphorus, iron, are of value to the health of people, nutritious.The natural bean-curd using lemon juice to produce is more fine and smooth smooth, thus can be subject to everybody liking and be promoted.

[detailed description of the invention]

The raw material of a kind of natural bean-curd of the present invention is: dry soya bean 300g, clean clear water, fresh lemon juice 60g.

1., after cleaning up soya bean with water, by soaked for dry soya bean 6-8 hour, treat that soya bean is expanded, filter water, remove bad beans.

2. add the water (900g) of soya bean weight 3 times, use mixer that soya bean is broken into soya-bean milk.With gauze, soya-bean milk is filtered again, remove bean dregs.

3. the soya-bean milk after filtration is boiled, and the foam on surface is skimmed.The 5-10 minute such as well-done soya-bean milk Guan Huo, make it cool to 80-90 degree.Soya-bean milk, at 90 degree of a lot of foams of meeting emersion, causes vacation to boil.Now to continue little fire heating, until soya-bean milk really seethes with excitement.

4. squeeze lemon juice, 300g bean or pea need 60g lemon juice (by that analogy), the lemon juice squeezed are converted the water of 4 times, i.e. 240g water.

4. treat that soya-bean milk is cooled to 80-90 degree, lemon juice is poured on measuring spoon and is little by little spilled into equably in pot, stir toward a direction with spoon gently., until there is flocky precipitate and be separated with water in soya-bean milk.Add a cover standing 20-30 minutes, allow proteins coagulation continue to be formed.

5. prepare the container of a drainage, complete clean gauze, cooked soya-bean milk is scooped in gauze and carry out filtering (taking over a plate water filtered below).After filtration, the jellied bean curd of shaping is scooped in gauze and wraps.

6. will pave with the jellied bean curd that gauze wraps, pressure is applied to it water is extruded.According to mouthfeel needs, strength of adjustment and time.Jellied bean curd is paved, wraps with gauze, then push down with weight above and be beneficial to water to extrude, press 1 hours, time and the dynamics of pressure bean curd decide according to the mouthfeel of individual, like eating tender just few pressure a little while, and weight above can be gentlier; Like eating that hard just multiple pressure is a little while again; Moisture is pressed all as much as possible, has been exactly dried bean curd.

In sum, the coagulating agent of middle use of the present invention is natural lemon juice, not containing any chemical addition agent, containing vitamin c, vitamin B1, B2 in lemon juice, the nutritional labelings such as nicotinic acid, calcium, phosphorus, iron, the natural bean-curd using natural lemon juice to make, is of value to the health of people more, nutritious, and more fine and smooth smooth.

Claims

1. a preparation method for natural bean-curd, is characterized in that comprising the following steps:

1) with water cleaning and soaking soybean, by water elimination;

2) add the water of soya bean weight 3 times, soya bean is broken into soya-bean milk.With gauze, soya-bean milk is filtered, remove bean dregs;

3) soya-bean milk after filtration is boiled, and the foam on surface is skimmed.The 5-10 minute such as well-done soya-bean milk Guan Huo, make it cool to 80-90 degree;

4) lemon juice is poured in pot, stir, until soya-bean milk occurs flocky precipitate and is separated with water.Add a cover standing 20-30 minutes, allow proteins coagulation continue to be formed;

5) after well-done condensation soya-bean milk being filtered, scooped in gauze and wrapped, use weight pressure, make it form bean curd.

2. prepare the preparation method of natural bean-curd as claimed in claim 1, wherein by dry soya bean bubble 6-8 hour, treat that soya bean is expanded, filter water, remove bad beans.

3. the preparation method of a kind of natural bean-curd as claimed in claim 1, wherein, squeezes lemon juice, and 300g bean or pea need 60g lemon juice (by that analogy), the lemon juice squeezed are converted the water of 4 times, i.e. 240g water.

4. the preparation method of a kind of natural bean-curd as claimed in claim 1, wherein, soya-bean milk, at 90 degree of a lot of foams of meeting emersion, causes vacation to boil.Now to continue little fire heating, until soya-bean milk really seethes with excitement.

5. the preparation method of a kind of natural bean-curd as claimed in claim 1, wherein, soya-bean milk is cooled to 80-90 degree, is poured on by lemon juice on measuring spoon and is little by little spilled into equably in pot, stir gently with spoon toward a direction.

6. the preparation method of a kind of natural bean-curd as claimed in claim 1, wherein, prepares the container of a drainage, completes clean gauze, scooped by cooked soya-bean milk in gauze and (take over a plate water filtered below).

7. the preparation method of a kind of natural bean-curd as claimed in claim 1, wherein, paves the soya-bean milk of condensation, wraps with gauze, applies pressure water is extruded to it.According to mouthfeel needs, strength of adjustment and time.