CN1087478A

CN1087478A - The production method of crisp bean curd

Info

Publication number: CN1087478A
Application number: CN92113907A
Authority: CN
Inventors: 潘荣财
Original assignee: Individual
Current assignee: Individual
Priority date: 1992-11-28
Filing date: 1992-11-28
Publication date: 1994-06-08

Abstract

The present invention is a kind of production method of crisp bean curd, relates to a kind of processing method of bean product.It comprises: bean curd is dried or dried; The bean curd of mummification is fried in edible oil; The bean curd that will explode is put into buck and is soaked again; To put into clear water through the bean curd of alkaline soak and remove four steps of alkali.The crisp bean curd of being made by this method has kept nutrient components of soybean, and has delicious flavour, characteristics that mouthfeel is clear and melodious.

Description

The production method of crisp bean curd

The present invention is a kind of production method of crisp bean curd, relates to a kind of processing method of bean product.

Protein content is higher in the bean curd, and delicious flavour, is the nutrient excellent product that people like, but in the soybean curd production process of routine, generally need to add chemicals as additive, and some chemicals is to a certain extent to the toxic effect in people position.And existing bean-curd product kind is less, can not satisfy people to the requirement of the living standard of raising day by day.

The objective of the invention is to, invent a kind of production method of crisp bean curd.

The present invention is divided into manufacturing and two processes of embrittlement of bean curd.Each step is carried out in following ratio.Get 10 kilograms of bean or pea, it is soaked in clear water grind into soya-bean milk after about 12 hours.In soya-bean milk, add 100 kg of water and be heated to 50 ℃, use filtered through gauze again, remove the waste residue in the soya-bean milk.Be made into wintercherry with an amount of soya-bean milk and vinegar, and pour in the soya-bean milk, make the soya-bean milk caking become irregular particle or bulk.This mixture is wrapped in gauze or other filters, filter wherein unnecessary moisture content, make the bean curd of bulk, carry out the embrittlement processing of bean curd then.Pull out putting into 2 fens kinds of the fried system of edible oil after bean curd oven dry (or drying), the section, in concentration is soda bath between 0.8 ‰～1.2 ‰, soaked 12 hours, make its embrittlement.Subsequently, put it in the clear water and soak a period of time, in recirculated water, remove alkali at last, then make by the present invention to crisp bean curd.In addition, can directly obtain crisp bean curd with the bean curd that has made through embrittlement processing.

The crisp bean curd of being made by the present invention has kept the nutritional labeling in the soybean, and has delicious flavour, the characteristics that mouthfeel is clear and melodious.

Claims

1, a kind of production method of crisp bean curd is characterized in that: it comprises following four steps:

(1) bean curd is dried or dried;

(2) bean curd with mummification explodes system in edible oil;

(3) bean curd that will explode is put into buck and is soaked;

(4) will soak the bean curd that melts through buck and put into clear water except that alkali.

2, the production method of crisp bean curd according to claim 1 is characterized in that said buck concentration is between 0.8 ‰～1.2 ‰.

3, the production method of crisp bean curd according to claim 1 and 2 is characterized in that: used bean curd is made by the following method:

(1) bean or pea that will soak grind into soya-bean milk;

(2) in soya-bean milk, add an amount of vinegar and make it caking;

(3) filter moisture bean curd is made monoblock.