CN106212705A

CN106212705A - The manufacture method of trip slurry nutritional oil bean curd

Info

Publication number: CN106212705A
Application number: CN201610590464.1A
Authority: CN
Inventors: 潘连云
Original assignee: Zhenyuan Ledoufang Food Co Ltd
Current assignee: Zhenyuan Ledoufang Food Co Ltd
Priority date: 2016-07-26
Filing date: 2016-07-26
Publication date: 2016-12-14

Abstract

The invention discloses a kind of manufacture method swimming slurry nutritional oil bean curd, belong to bean curd manufacture method；Aim to provide a kind of scientific in nutrition reasonable, the nutrient bean-curd manufacture method of quality, mouthfeel and special taste.Including defibrination, filter pulp, mashing off, some slurry and molding, its method is: is added water by soaked Semen sojae atricolor and wears into raw soya-bean milk, filtration；Merge twice filtrate, add bone soup and obtain mixed slurry；Mixed slurry heating is boiled, and obtains ripe bean milk；Coagulator is divided into three parts in the ratio of 20%, 40%, 40%；It is slowly added to the coagulator of 20% to ripe bean milk, stirs, be slow added into the coagulator of 40% and slowly move about at liquid level with wood spoon；Finally it is slowly added to remaining coagulator and slowly moves about at liquid level with wood spoon, until ripe bean milk is progressively solidified into tofu pudding；Tofu pudding is loaded mould, drainage, die mould.The soybean curd nutrition that the present invention makes is abundant, in good taste, the closely knit exquisiteness of quality；It it is a kind of method making fried bean curd.

Description

The manufacture method of trip slurry nutritional oil bean curd

Technical field

The present invention relates to the manufacture method of a kind of bean curd, particularly relate to the manufacture method of a kind of nutritional oil bean curd.

Background technology

Bone soup is rich in multiple nutrients materials such as phosphorus, calcium, ferrum, fat, collagen protein, aminoacid, vitamin；Often eat bone Soup can pre-preventing bone rarefaction, play anti-aging effects.

It is natural, fresh and tender good to eat that trip liquid bean curd has pure taste, and moisture is few, the outer tough interior feature such as tender.It makes work Skill need not be traditional Gypsum Fibrosum and salt, but use old bean milk as yeast point starch；Yeast water is contained in a vat, processes bean Corruption how many yeast waters, will add the same day in right amount, to ensure to use everyday, fermented everyday, subtract.Manufacturing process For: when new bean milk boils, add the female slurry turned sour, slowly move about in pot with wood spoon, gently spread female slurry, intrinsic " trip Slurry " analogy.Bean milk become cotton-shaped after, side drain molding in bulk；Make trip liquid bean curd technique careful, tired time-consumingly.

Bone soup pot bean curd is a kind of dietary habit that southerner is liked, although it can have both nutrition concurrently, but also Both delicious tastes can be incorporated；But bean curd is after stewing for a long time and boiling, and its nutritional labeling, mouthfeel etc. likely can be sent out Raw change.It addition, improving constantly along with living standard, the conventional culinary method of bone soup pot bean curd can not meet people couple Bean curd mouthfeel and the particular/special requirement of taste.To this end, Application No. " 200610050978.4 ", entitled " bone mesh bean curd and system thereof Preparation Method " patent of invention discloses the manufacture method of a kind of nutrient bean-curd, although the method can to a certain degree improve bean curd Nutritional labeling, but use the method adding bone meal in tangible bean curd；Therefore there is following defect:

1) owing to without boiling decoction refinement, therefore the nutritional labeling in sclerotin and delicious taste are difficult to dissolution, in bean curd Nutritional labeling and taste are unsatisfactory；

2) granular bone meal is difficult to organically combine together with fine and smooth tender bean curd, and be easily destroyed that bean curd itself has is thin The tender mouthfeel of greasy cunning, thus cause bean curd coarse mouthfeel；

3) granular bone meal is not only difficult to digest, and is difficult to especially absorb；

4) during mashing off, owing to bone meal is inconsistent with the proportion of bean milk, easily form bone meal precipitation or swim in surface, from And cause bean curd to separate with bone meal；Do not reach the effect having additional nutrients.

If one therefore can be developed organically to be combined with bean curd by bone soup, form scientific in nutrition reasonable, product The bean curd of matter, mouthfeel and special taste, can have the most wide market prospect undoubtedly.

Summary of the invention

In order to overcome defect present in prior art, it is desirable to provide a kind of scientific in nutrition is reasonable, quality, The manufacture method of the trip slurry nutritional oil bean curd of mouthfeel and special taste.

To achieve these goals, the technical solution used in the present invention includes defibrination, filter pulp, mashing off, some slurry and molding；Its Method is as follows:

1) being added water by soaked Semen sojae atricolor and wear into raw soya-bean milk, filtration, Semen sojae atricolor is 1:6 with the weight ratio of water；

2) bean dregs add the water of Semen sojae atricolor weight 0.6 times, stirs, filter；

3) merging twice filtrate, add the bone soup of 0.3 times amount in filtrate, stir to obtain mixed slurry, described bone soup by Bone and water are boiled 1～1.5 hour by the weight ratio of 1:5 and form；

4) described mixed slurry is heated to 100～110 DEG C, is incubated 4～7 minutes, obtains ripe bean milk；

5) taking the coagulator of ripe bean milk 0.1 times amount and be divided into three parts in the ratio of 20%, 40%, 40%, described coagulator is by bean curd water Make through natural fermentation in 12～24 hours；

6) it is slowly added to the coagulator of 20% to described ripe bean milk, stirs 1～2 minute；It is slow added into the coagulator of 40% and uses Wood spoon slowly moves about 3 minutes at liquid level；Finally it is slowly added to remaining coagulator and slowly moves about at liquid level with wood spoon, until Ripe bean milk is progressively solidified into cotton-shaped tofu pudding；

7) described tofu pudding is loaded mould, drainage, die mould.

In order to improve the mouthfeel of bean curd further, the nutritional labeling present invention of abundant bean curd can also use techniques below side Case: in above-mentioned steps 3) in mixed slurry in be also added with seasoning slurry, wherein, filtrate, bone soup and seasoning slurry Ratio is 1:0.4:0.5；Described seasoning slurry is pressed 1:1:1:1:0.5 by edible vegetable oil, brown sugar, crystal sugar, vegetable juice, salt, water: The weight ratio of 5.5 boils 0.5 hour to filter and forms.

Compared with the prior art, due to the fact that and have employed technique scheme, bone soup is added in raw soya-bean milk and participate in Common mashing off, therefore can either make that the nutritional labeling in bone soup and delicious taste incorporate bean milk, will not to destroy bean curd again fine and smooth Sliding tender intrinsic mouthfeel, and nutritional labeling is the most easily absorbed by the body；Become further, since bean curd has the nutrition in bone soup concurrently Point and delicious taste, therefore the mode such as can decoct, explode, fry, bake, stew, be cold and dressed with sauce cook to use, and its nutritional labeling, mouthfeel Will not change with taste etc..Further, since using fermentation bean curd water as coagulator, therefore bean curd pure taste is natural.The Three, during a slurry, have employed three some sizing process and combine slowly " moving about " maneuver, therefore, it is possible to make coagulator and bean milk Fully combine and react and form tofu pudding, and cotton-shaped tofu pudding can be formed during wood spoon " moves about " and slowly stir It is dynamic, so that scattered tofu pudding can fully condense and form soybean curd；Therefore the bean curd quality made is finer and smoother, closely knit, The tenderer chewy of mouthfeel.

Detailed description of the invention

Below in conjunction with specific embodiment, the invention will be further described, and concrete grammar is as follows:

Embodiment 1

3) merging twice filtrate, add the bone soup of 0.3 times amount in filtrate, stir to obtain mixed slurry, described bone soup by Bone and water are boiled 1～1.5 hour to filter by the weight ratio of 1:5 and form；

5) taking the coagulator of ripe bean milk 0.1 times amount, described coagulator is divided into three parts by the ratio in 20%, 40%, 40%, described solidifying Gu agent is made up through natural fermentation in 12～24 hours of bean curd water；

7) described tofu pudding is loaded mould, drainage, die mould.

Embodiment 2

Each step is with embodiment 1；Wherein, the mixed slurry in step 3) has been also added with seasoning slurry, filtrate, bone soup and tune The ratio of taste slurry is 1:0.4:0.5；Described seasoning slurry is pressed 1:1 by edible vegetable oil, brown sugar, crystal sugar, vegetable juice, salt, water: 1:1:0.5:5.5 weight ratio boil 0.5 hour filter form.

Claims

1. swim a manufacture method for slurry nutritional oil bean curd, including；Including defibrination, filter pulp, mashing off, some slurry and molding；Its feature It is that method is as follows:

7) described tofu pudding is loaded mould, drainage, die mould.

The manufacture method of trip slurry nutritional oil bean curd the most according to claim 1, it is characterised in that:

Mixed slurry in step 3) has been also added with seasoning slurry, and wherein, the ratio of filtrate, bone soup and seasoning slurry is 1: 0.4:0.5；Described seasoning slurry is pressed the weight of 1:1:1:1:0.5:5.5 by edible vegetable oil, brown sugar, crystal sugar, vegetable juice, salt, water Amount than boil 0.5 little time filter form.