CN106689409A - Making method of ash tofu - Google Patents
Making method of ash tofu Download PDFInfo
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- CN106689409A CN106689409A CN201611118090.XA CN201611118090A CN106689409A CN 106689409 A CN106689409 A CN 106689409A CN 201611118090 A CN201611118090 A CN 201611118090A CN 106689409 A CN106689409 A CN 106689409A
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- bean
- bean curd
- soya
- ash
- tofu
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to the field of production and processing of foods, in particular to a making method of ash tofu. The making method comprises the following steps of soaking raw materials and preparing soybean milk; coagulating the soybean milk to obtain tofu pudding; wrapping the tofu pudding to obtain tofu; preparing the tofu; making baking ash; and performing stir-frying with the baking ash to obtain the ash tofu. Mixed soybeans and black beans are employed for making the soybean milk; besides, bean leaves are added into and milled with the beans for improving the bean taste and the delicate fragrance of the soybean milk; and in stir-frying with the baking ash, the surfaces of tofu blocks are wrapped with a layer of the bean leaves, so that the situation that in the stir-frying process of the tofu blocks, the baking ash is brought into the tofu blocks due to the rupture of the tofu blocks and then the tofu blocks are thrown away can be prevented by the bean leaves. According to the making method disclosed by the invention, the made ash tofu is high in integrated rate, little ash is attached to the surfaces of the ash tofu, natural dried yellow color is shown, and the mouth feel of the ash tofu is soft.
Description
Technical field
The present invention relates to the production and processing field of food, and in particular to a kind of preparation method of grey bean curd.
Background technology
Grey bean curd is also bean curd, with soya bean as raw material, delicious flavour, 17 kinds of amino acid rich in needed by human body, the people
Between generally believe grey bean curd make dish can prevent sour regurgitation and gastrorrhagia.
Authorization Notice No. is CN103636813B, and one is proposed in the patent of entitled " production and processing technologies of grey bean curd fruits "
The method for planting processing grey bean curd, carries out heating frying, then carry out classifying screen using plant ash or rice hull ash come the bean curd to stripping and slicing
Treatment process is selected, and does Screening Treatment operation and removed decayed fruit, break fruit and substandard products, but what the processing method of this grey bean curd was present
Problem is：Bean curd is easily broken when frying is heated, and it is residual that bean curd rupture causes plant ash or rice hull ash to be internally formed into bean curd
Substandard products, cause the waste in production process, and yield rate is low.
The content of the invention
It is easy with bean curd in solving existing grey bean curd manufacturing process the invention is intended to provide a kind of preparation method of grey bean curd
Rupture and cause the problem of defect ware.
The preparation method of the grey bean curd in this programme, comprises the following steps：
Step one：Raw material soaking slurrying, just weight ratio are 3:2 soya bean soaks 3 in being placed on 45 DEG C of water with black soya bean mixture
Hour, during beans leaf and the soya bean soaked then added into grinding mill together with black soya bean, soya bean, black soya bean and beans leaf are milled and are mixed
There is the soya-bean milk of bean dregs, pure soya-bean milk then is filtrated to get to the soya-bean milk containing bean dregs；
Step 2：Soya-bean milk stew in soy sauce, is poured into the pot and boiled the soya-bean milk that step one is obtained, then roast fire keep pot in not reboiling and
Fixed temperature is kept, coagulator is configured to the aqueous solution in advance, the aqueous solution for then containing upper coagulator with spoon draws circle in pot,
And by outer ring to inner ring, allow courage water uniformly lentamente to be contacted with soya-bean milk, until soya-bean milk starts to become the limpid jellied bean curd for forming precipitation；
Step 3：Bean curd is packed, and jellied bean curd is cooled down, and scoops unnecessary moisture in jellied bean curd, then jellied bean curd is loaded lays
In the container of warp layer cloth, gauze jellied bean curd surface is covered into, weight has been put on gauze jellied bean curd is compressed real, removing
Excessive moisture in jellied bean curd forms bean curd；
Step 4；Bean curd prepares, and the bean curd of monoblock is cut into bulk, and be wrapped in the bean curd table after stripping and slicing with the beans leaf after cleaning
The thumbnail of beans leaf has been wrapped up in face, formation；
Step 5：Roasting ash, the roasting ash that burning plants are formed is ready to；
Step 6：The thick roasting ashes of one layer of 5cm are laid in pot and roasting ash is heated to 80 DEG C, be then placed in thumbnail, then in beans
Rotten block surface lays the thick roasting ashes of one layer of 10cm, allows thumbnail to be kept in pot 90 minutes and discontinuously gives pot heating, then stir-fries
Thumbnail 20 minutes, finally sorts out thumbnail and removes beans leaf and obtain grey bean curd.
Mixing bean or pea using black soya bean and soya bean in step one make soya-bean milk, because the jellied bean curd that black beans make is very tender
But silk floss degree is not enough, and also compare tender easily scattered by the bean curd that teata glycinis is obtained, the jellied bean curd that soya bean makes is more continuous, but soya bean
The bean curd being made is not just relatively old more fugitive, the bean curd that mixing soya bean and black soya bean make improve true yellow beans be made bean curd tenderness and
Not fugitive characteristic is maintained, and black soya bean increased the nutrition of bean curd；Beans leaf is added when soya-bean milk is made, makes to make what is come
Bean curd is mixed with the delicate fragrance beans taste of beans leaf, makes the beans taste of bean curd stronger.
The courage water and the mixture of water for preparing ratio in step 2 are placed in spoon, allow spoon on soya-bean milk surface with spiral
Loop-shaped is lentamente moved, and in spoon motion process, courage aqueous mixtures overflow spoon and mix with soya-bean milk, the spoon of spiral coil motion
Son allows courage water to be fully contacted with soya-bean milk, and every spoonful of courage water continues to scoop another spoonful courage water after having overflowed carries out this motion, until beans
The jellied bean curd of precipitation is begun with slurry, soya-bean milk is become limpid, slowly contacted with soya-bean milk with the mixture of courage water with the water of this ratio, energy
Jellied bean curd is obtained to greatest extent, because the jellied bean curd speed that soya-bean milk is precipitated during courage dilutional hyponatremia is fast, but jellied bean curd is less, if
Courage water is very few cannot to make soya-bean milk precipitation obtain jellied bean curd at all.
Treat that the thumbnail of frying wraps beans leaf in step 4, can allow thumbnail first fried dry beans leaf in frying, allow thumbnail
The delicate fragrance beans taste in beans leaf is absorbed, beans leaf is protected the bean curd in frying to keep complete, will not be ruptured, and beans leaf can also be in frying beans
Bean curd is kept apart with roasting ash during rotten block, makes the roasting ash on frying bean curd surface out less, it is easy to clean in follow-up culinary art.
One layer of beans leaf has been wrapped up on thumbnail surface in step 6, and heating roasting 90 minutes are needed during frying, and beans leaf is dried first,
Moisture in bean curd can by beans leaf and thereon space flow out to roasting ash in, beans when the roasting ash below thumbnail can avoid drying
Rotten block is heated uneven and is charred, and finally stir-fry again thumbnail and roasting are grey 20 minutes, to ensure the roasting degree of thumbnail each several part
Equally.
The beneficial effect of this method is：1. before bean curd frying, one layer of beans leaf is wrapped up on bean curd surface, can prevent bean curd from frying
Ruptured during system, increase the finished product of grey bean curd, moreover it is possible to increase the beans leaf fragrant of bean curd, bean curd isolation roasting ash can more subtracted
The roasting ash quantity on few obtained grey bean curd surface, cleaning during convenient culinary art；2. beans leaf is rolled in bean curd surface and carries out roasting grey treatment, by
In the water penetration of beans leaf, the moisture permeable in bean curd crosses beans leaf, does not interfere with the roasting of bean curd, and the temperature for roasting ash can also make
The fragrance of beans leaf is entered into bean curd, increases the beans leaf fragrant of bean curd；3. beans leaf is added when preparing soya-bean milk, soya-bean milk is increased
And the beany flavour of the follow-up bean curd made, improve the quality of bean curd；4. nutritious black bean enriches, soya-bean milk using soya bean and
Black soya bean squeezing is obtained, and soya bean is complementary with black soya bean, improves the tenderness of bean curd, the prepared bean curd of black beans is compensate for again too tender and frangible
The characteristics of.
Further, the beans leaf for being added in the step one is the beans leaf of cyan.
The beans leaf of cyan is tenderer, and the beans leaf of yellow is mainly fiber, and the beans leaf chlorophyll of cyan is more, increases the clear of soya-bean milk
Fragrance and beans taste.
Further, the path shape plane of circle is drawn into swirling in pot during soya-bean milk stew in soy sauce in the step 2.
Allow courage water to be fully contacted from surface with soya-bean milk, increase the jellied bean curd amount that precipitation is obtained, improve the output of bean curd.
Further, beans leaf is rolled in thumbnail surface and is fixed by bamboo stick in the step 4.
Thumbnail is fixed on beans leaf the inside, prevents thumbnail damaged during frying, thumbnail is prevented in frying
Glue too many roasting ash in surface.
Further, in the step 5 roast ash with weight ratio be 3:2 honeysuckle tendril and moxa are made.
Honeysuckle tendril and wormwood are all clearing heat and detoxicating Chinese herbal medicines, are obtained by the plant ash roasting of honeysuckle tendril and wormwood
To grey bean curd play the role of heat-clearing, wormwood amount is to prevent the smell of wormwood overweight and influence grey bean curd less than the amount of honeysuckle
Taste.
Further, there is gap between keeping each piece when thumbnail is placed in the step 6.
The gap of each thumbnail can keep thumbnail to be integrally wrapped in roasting ash, make the moisture of roasting ash absorption thumbnail more
Thoroughly.
Specific embodiment
Embodiment one
The preparation method of the grey bean curd of the present embodiment, including procedure below：
Step one：It is 3 weight ratio:2 soya bean and black soya bean mixing are soaked 3 hours in being put into warm water, and the temperature of warm water is 60 DEG C,
The weight of soya bean and black soya bean is 2kg, then soya bean and black soya bean are pulled out in water and excessive moisture is drained, and soya bean and black soya bean are put simultaneously
Enter and mill out in grinding mill soya-bean milk, add the tender beans leaf of cyan to be milled out together with bean or pea soya-bean milk during bean or pea of milling, finally
Soya-bean milk to milling out carries out the bean dregs being filtered to remove in soya-bean milk；
Step 2：Soya-bean milk obtained in step one is put into and boils 2 minutes in pot, then roast the temperature and not that fire cooling keeps soya-bean milk
Reboiling, using bittern as coagulator, coagulator includes magnesium chloride, sodium chloride and metal ion, is 1 by weight ratio:5
Coagulator and water are configured to the aqueous solution of coagulator, and the aqueous solution of upper coagulator is scooped using spoon, and allow spoon in soya-bean milk liquid level
On lentamente draw circle, mixing courage water liquid is uniform in the spoon motion process to be spread to soya-bean milk, and mixing courage water liquid is filled with soya-bean milk
Tap is touched, and has protein precipitation to form jellied bean curd in soya-bean milk, stops spreading courage water when soya-bean milk liquid is limpid in soya-bean milk.
Step 3：After forming jellied bean curd, pot is cooled down 30 minutes, scoop unnecessary moisture in jellied bean curd, then jellied bean curd
It is fitted into and laid in advance in the container of warp layer cloth, then by gauze lidded containers surface, weight is placed by beans in gauze surface
Corruption flower compresses real removing most of moisture therein and forms bean curd；
Step 4：After bean curd is formed, the bean curd in container is cut into bulk, block bean curd is enough to be wrapped in beans leaf, with washing
Beans leaf after net is wrapped in thumbnail surface, fixes beans leaf not dissipate with thin bamboo stick, and the thumbnail of beans leaf has been wrapped up in formation；
Step 5：It is 3 by part by weight:2 honeysuckle tendril and moxa form roasting ash, and it is fine and smooth to roast ash grinding；
Step 6：Lay one layer of roasting ash of 5cm and roasting ash is heated to 80 DEG C the bottom of a pan is baked, place into the bean curd for wrapping beans leaf
Block simultaneously has space between keeping thumbnail, bean curd layer can be spaced apart with roasting grieshoch, and the roasting ash thickness of the superiors is 10cm, guarantor
Roasting 90 minutes in bean curd bulk pot are held, frying is carried out to thumbnail and roasting ash after 90 minutes, frying sorts out bean curd after 20 minutes
Block obtains grey bean curd.
Comparative example one
Soya-bean milk is made using the soya bean with identical weight in embodiment, and condition and identical are being boiled with identical in embodiment
Be obtained jellied bean curd under courage water configuring condition, and using with the weight of identical weight in embodiment and in same time by jellied bean curd
Compress and obtain bean curd in fact, bean curd is cut into block is directly placed into and roasting in embodiment identical plant ash into grey bean curd.
Comparative example two
Soya-bean milk is made using the black soya bean with identical weight in embodiment, and condition and identical are being boiled with identical in embodiment
Be obtained jellied bean curd under courage water configuring condition, and using with the weight of identical weight in embodiment and in same time by jellied bean curd
Compress and obtain bean curd in fact, bean curd is cut into block is directly placed into and roasting in embodiment identical plant ash into grey bean curd.
Comparative example three
Be made soya-bean milk using the soya bean and black soya bean with identical weight in embodiment, and with identical in embodiment boil condition and
Jellied bean curd is obtained under identical courage water configuring condition, and will using the weight with identical weight in embodiment and in same time
Jellied bean curd is compressed and obtains bean curd in fact, and bean curd is cut into block is directly placed into and roasting in embodiment identical plant ash into grey bean curd.
Choose embodiment, comparative example one and bean curd obtained in comparative example two to be contrasted, obtain contrast as shown in the table
Data：
Choose embodiment, comparative example one, comparative example two and grey bean curd obtained in comparative example three to be contrasted, obtain as shown in the table
Correction data：
By the comparing result of above table, during the grey bean curd made using embodiment method, the bean curd amount for obtaining with it is right
Quite, the bean curd amount that embodiment is obtained is than bean curd that black beans in comparative example two are obtained for bean curd amount obtained in true yellow beans in ratio one
Amount is more, and bean curd mouthfeel obtained in the present embodiment method is old tender moderate, and silk floss pricks non-friable, illustrates that mixing soya bean and black soya bean are obtained
Bean curd amount do not reduce, further improve the mouthfeel of bean curd.
Obtained grey bean curd understands in comparative example and comparative example three, grey bean curd percentage of head rice obtained in the present embodiment method
Height, illustrates to wrap up in the rupture during one layer of beans leaf can prevent bean curd to be made grey bean curd on bean curd surface, and grey bean curd surface is attached
That is grey less, and the yellow that nature is dried is presented, and grey bean curd mouthfeel is continuous, tender obtained in embodiment method.
Comparative example and comparative example one and comparative example two understand, the present embodiment method makes grey bean curd, grey bean curd it is complete
Whole rate illustrates that mixing soya bean makes grey bean curd with black soya bean with height, and the percentage of head rice of grey bean curd is higher, further improves the mouth of grey bean curd
Sense.
Above-described is only embodiments of the invention, and the general knowledge such as known concrete structure and characteristic is not made herein in scheme
Excessive description.It should be pointed out that for a person skilled in the art, on the premise of structure of the present invention is not departed from, can be with
Some deformations and improvement are made, these should also be considered as protection scope of the present invention, these are implemented all without the influence present invention
Effect and practical applicability.This application claims protection domain should be defined by the content of its claim, in specification
Specific embodiment etc. records the content that can be used for explaining claim.
Claims (6)
1. a kind of preparation method of grey bean curd, it is characterised in that comprise the following steps：
Step one：Raw material soaking slurrying, is 3 by weight ratio:Immersion 3 is small during 2 soya bean is placed on 45 DEG C of water with black soya bean mixture
When, during beans leaf and the soya bean soaked then added into grinding mill together with black soya bean, soya bean, black soya bean and beans leaf are milled and are mixed with
The soya-bean milk of bean dregs, is then filtrated to get pure soya-bean milk to the soya-bean milk containing bean dregs；
Step 2：Soya-bean milk stew in soy sauce, is poured into the pot and boiled the soya-bean milk that step one is obtained, then roast fire keep pot in not reboiling and
Fixed temperature is kept, coagulator is configured to the aqueous solution in advance, the aqueous solution for then containing upper coagulator with spoon draws circle in pot,
And by outer ring to inner ring, allow courage water uniformly lentamente to be contacted with soya-bean milk, until soya-bean milk starts to become the limpid jellied bean curd for forming precipitation；
Step 3：Bean curd is packed, and jellied bean curd is cooled down, and scoops unnecessary moisture in jellied bean curd, then jellied bean curd is loaded lays
In the container of warp layer cloth, gauze jellied bean curd surface is covered into, weight has been put on gauze jellied bean curd is compressed real, removing
Excessive moisture in jellied bean curd forms bean curd；
Step 4；Bean curd prepares, and the bean curd of monoblock is cut into bulk, and be wrapped in the bean curd table after stripping and slicing with the beans leaf after cleaning
The thumbnail of beans leaf has been wrapped up in face, formation；
Step 5：Roasting ash, the roasting ash that burning plants are formed is ready to；
Step 6：Grey bean curd frying, the thick roasting ashes of one layer of 5cm is laid in pot and roasting ash is heated into 80 DEG C, is then placed in beans
Rotten block, then the thick roasting ashes of one layer of 10cm are laid on thumbnail surface, allow thumbnail to be kept in pot 90 minutes and discontinuously to pot
Heating, then the thumbnail 20 minutes of stir-frying, finally sort out thumbnail and remove beans leaf and obtain grey bean curd.
2. the preparation method of grey bean curd according to claim 1, it is characterised in that：The beans leaf of addition is in the step one
The beans leaf of cyan.
3. the preparation method of a kind of grey bean curd according to claim 1, it is characterised in that：Soya-bean milk stew in soy sauce in the step 2
When the path shape plane of circle is drawn in pot into swirling.
4. the preparation method of grey bean curd according to claim 1, it is characterised in that：Thumbnail surface in the step 4
Beans leaf is fixed by thin bamboo stick.
5. the preparation method of grey bean curd according to claim 1, it is characterised in that：Ash is roasted in the step 5 with weight ratio
It is 3:2 honeysuckle tendril and moxa are made.
6. the preparation method of grey bean curd according to claim 1, it is characterised in that：When placing thumbnail in the step 6
There is gap between being kept for each piece.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611118090.XA CN106689409A (en) | 2016-12-07 | 2016-12-07 | Making method of ash tofu |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611118090.XA CN106689409A (en) | 2016-12-07 | 2016-12-07 | Making method of ash tofu |
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| CN106689409A true CN106689409A (en) | 2017-05-24 |
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| CN201611118090.XA Pending CN106689409A (en) | 2016-12-07 | 2016-12-07 | Making method of ash tofu |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279304A (en) * | 2017-06-23 | 2017-10-24 | 叶泉清 | A kind of processing method of color bean curd |
| CN108618091A (en) * | 2018-05-15 | 2018-10-09 | 务川自治县妈妈灰豆果食品有限公司 | A kind of ash beans fruit ash material and preparation method thereof |
| CN108669237A (en) * | 2018-05-23 | 2018-10-19 | 贵州京黔草生物科技有限公司 | A kind of grey bean curd processing technology |
| CN108740044A (en) * | 2018-06-13 | 2018-11-06 | 六枝特区舰航种养殖场 | A kind of grey bean curd and preparation method thereof |
| CN108850188A (en) * | 2018-06-07 | 2018-11-23 | 贵州省石阡县明值食品开发有限公司 | A kind of low sode ash bean curd and preparation method thereof |
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| CN104904865A (en) * | 2014-03-13 | 2015-09-16 | 云南牟定明荣食品有限责任公司 | Production method of fermented bean curd |
| CN105325568A (en) * | 2015-10-28 | 2016-02-17 | 铜仁学院 | Ash tofu and making method thereof |
| CN105685251A (en) * | 2014-11-26 | 2016-06-22 | 青岛首冠企业管理咨询有限公司 | Making process for ash tofu |
| CN106035738A (en) * | 2016-08-22 | 2016-10-26 | 白宝顺 | Stone mill bean curd |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104904865A (en) * | 2014-03-13 | 2015-09-16 | 云南牟定明荣食品有限责任公司 | Production method of fermented bean curd |
| CN105685251A (en) * | 2014-11-26 | 2016-06-22 | 青岛首冠企业管理咨询有限公司 | Making process for ash tofu |
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| CN106035738A (en) * | 2016-08-22 | 2016-10-26 | 白宝顺 | Stone mill bean curd |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279304A (en) * | 2017-06-23 | 2017-10-24 | 叶泉清 | A kind of processing method of color bean curd |
| CN108618091A (en) * | 2018-05-15 | 2018-10-09 | 务川自治县妈妈灰豆果食品有限公司 | A kind of ash beans fruit ash material and preparation method thereof |
| CN108669237A (en) * | 2018-05-23 | 2018-10-19 | 贵州京黔草生物科技有限公司 | A kind of grey bean curd processing technology |
| CN108850188A (en) * | 2018-06-07 | 2018-11-23 | 贵州省石阡县明值食品开发有限公司 | A kind of low sode ash bean curd and preparation method thereof |
| CN108740044A (en) * | 2018-06-13 | 2018-11-06 | 六枝特区舰航种养殖场 | A kind of grey bean curd and preparation method thereof |
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