CN105394192A

CN105394192A - Orange juice bean curd and making method thereof

Info

Publication number: CN105394192A
Application number: CN201510806324.9A
Authority: CN
Inventors: 张静芬
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-11-20
Filing date: 2015-11-20
Publication date: 2016-03-16

Abstract

The invention provides a making method of orange juice bean curd. According to the making method of the orange juice bean curd, the research blank of China in the aspect is filled up, and taste selection of common people can be enriched through popularization and application of the technology; a formula is simple, the material sources are wide, and the preparation method is simple and practicable.

Description

Orange juice bean curd and preparation method thereof

Orange juice 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 orange, and milk and orange are rich in various trace elements, have everything to gain and nothing to lose to human body, therefore research orange juice makes unique flavor orange juice 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 orange juice bean curd of unique flavor and preparation method thereof.

For achieving the above object, present invention employs following technical scheme:

The preparation method of orange juice bean curd, is characterized in that:

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

Fermented bean curd 80%, orange juice 18%, mung bean flour 1.6%, edible plaster 0.4%;

2. its making comprises the following steps:

(1) soybeans soaking-defibrination-filter and remove residue-make fermented bean curd is for subsequent use;

(2) juice extractor is gone to squeeze the juice orange for subsequent use;

(3) edible plaster is added 2 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 fermented bean curd has all congealed into tender bean curd, and available wooden dipper is scooped in preprepared gauze, is washed away by gypsum juice with clear water, tighten up gauze, flood is removed, then by mung bean flour and orange juice impouring wherein, stirs with tender bean curd; To the cubic wooden frame of movable floor be had, overlay in the gauze made with cotton yarn, then by above-mentioned orange juice bean curd impouring gauze bag, 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, orange juice bean curd.

The invention provides the preparation method of orange juice 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 orange juice bean curd, its component is:

Fermented bean curd 80%, orange juice 18%, mung bean flour 1.6%, edible plaster 0.4%

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

(1) fermented bean curd soybeans soaking-defibrination-filter and remove residue being made 80kg is for subsequent use;

(2) go juice extractor to squeeze the juice orange for subsequent use, 18kg is for subsequent use;

(3) 0.4 kilogram, gypsum is added 2 times water-soluble to change into liquid for subsequent use;

(4) soya-bean milk of 80kg is poured in container boil, at this moment (3) are added slowly, add while make rake, examine, when there is 80% brain flower in container, stop adding gypsum liquid, see that brain is spent when slowly sinking, stop making rake, 20-25 minutes crouching brains are left standstill after some brain, at this moment fermented bean curd has all congealed into tender bean curd, and available wooden dipper is scooped in preprepared gauze, is washed away by gypsum juice with clear water, tighten up gauze, flood is removed, then by mung bean flour and orange juice impouring wherein, stirs with tender bean curd; To the cubic wooden frame of movable floor be had, overlay in the gauze made with cotton yarn, then by above-mentioned orange juice bean curd impouring gauze bag, 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, orange juice bean curd.

Claims

1. orange juice bean curd, is characterized in that it is formulated by the component of following percentage by weight: fermented bean curd 80%, orange juice 18%, mung bean flour 1.6%, edible plaster 0.4%; Its making comprises the following steps:

(2) juice extractor is gone to squeeze the juice orange for subsequent use;