CN109042897A - A kind of production method of instant Tofu pudding - Google Patents
A kind of production method of instant Tofu pudding Download PDFInfo
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- CN109042897A CN109042897A CN201810730369.6A CN201810730369A CN109042897A CN 109042897 A CN109042897 A CN 109042897A CN 201810730369 A CN201810730369 A CN 201810730369A CN 109042897 A CN109042897 A CN 109042897A
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- soya
- bean
- milk
- water
- beans
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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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of production methods of instant Tofu pudding, including Step 1: soya bean is chosen；Step 2: soya bean drains；Step 3: grinding filtering；Step 4: being boiled with soft fire；Step 5: stirring evenly mixing；Step 6: frying sugar；Step 7: press mold forms, the non-uniform soya bean of size and sandstone are filtered, leave full grains, then the soybean with water chosen is steeped 7 hours by bigger and uniform soya bean, soya bean is separated into two halves with hand, the inconsistent beans of color are picked out, has piebald or the inconsistent beans of color completely to sort out, leaves the beans of no piebald and solid colour；In the step 2, it is to add water while grinding beans in process of lapping, 3000g water is all added in soya bean and grinds soya-bean milk, the most thin strainer of the soya-bean milk ground is filtered, the jellied bean curd made is more fine and smooth, can filter several times more, the Tofu pudding, nutrition is richer, while manufacturing process is simple, is easy to use.
Description
Technical field
The present invention relates to Tofu pudding manufacture technology field, specially a kind of production method of instant Tofu pudding.
Background technique
One of jellied bean curd famous Chinese style traditional snack, often mixed with jellied bean curd, Tofu pudding, north different according to various regions taste
The salty food of Fang Duoai, and sweet taste is then had a preference in south, also has regional such as Sichuan to like spicy flavor.Jellied bean curd and Tofu pudding are all to do beans
Rotten intermediate product, there is no too big differences on ingredient.Jellied bean curd is to come out at first, more tender, is difficult to pick up with chopsticks,
It need to be contained and be used with soup ladle；It is exactly Tofu pudding until jellied bean curd solidifies a bit again, mouthfeel is solidifying compared with jellied bean curd slides；Tofu pudding is put into mold
It is exactly bean curd after the inside compacting more solidification.
But after existing Tofu pudding is made, nutrition is relatively simple, while more Tofu puddings can not be carried out press mold by preparation process
Molding, is made bean curd and is stored, therefore the production method for designing a kind of instant Tofu pudding is necessary.
Summary of the invention
It is mentioned above in the background art to solve the purpose of the present invention is to provide a kind of production method of instant Tofu pudding
Problem.
In order to solve the above technical problem, the present invention provides following technical solutions: a kind of production method of instant Tofu pudding, packet
It includes Step 1: soya bean is chosen；Step 2: soya bean drains；Step 3: grinding filtering；Step 4: being boiled with soft fire；Step 5: stirring evenly
Mixing；Step 6: frying sugar；Step 7: press mold forms,
In said step 1, the non-uniform soya bean of size and sandstone are filtered, leave full grains, it is bigger,
And uniform soya bean, the soybean with water chosen then is steeped into 7 hours, soya bean is separated into two halves with hand, picks out color
Inconsistent beans have piebald or the inconsistent beans of color completely to sort out, leave the beans of no piebald and solid colour；
In the step 2, the beans chosen in step 1 are placed on strainer, the water for steeping soya bean is drained, cleans soya bean repeatedly
Clearly can to water change；
In the step 3, the soya bean to drain the water in step 2 is ground into soya-bean milk, mill beans it is best be exactly stone mill, taste reservation
Most completely, followed by Special grinding soy bean milk making machine is to add water while grind beans in process of lapping, by the whole addition soya beans of 3000g water
In grind soya-bean milk, the most thin strainer of the soya-bean milk ground is filtered, filter screen is thinner, and the jellied bean curd made is more fine and smooth, Ke Yiduo
Filtering is several times；
In the step 4, by soya-bean milk filtered in step 3 with being boiled with soft fire, stirred while boiling, in order to avoid be sticking,
Still to continue to boil 5 minutes after boiling, because soya-bean milk contains a large amount of protein, false boiling phenomenon be had, so seeming for the first time
Boiling be not in fact it is really cooked, soya-bean milk have to it is cooked just can be with, and suitable milk is added, fire is closed after boiling, will be boiled
Soya-bean milk of milk filter screen filtration；
In the step 5, salt dew and tapioca flour solution is added in the long the bottom of a pan, then pours 80 DEG C of soya-bean milk of milk, pours into half
It shakes pot after soya-bean milk of milk to shake up salt dew and soya-bean milk of milk, this point is critically important, pours into the other half milk beans after shaking up again
Slurry, it is predominate to stir on one side, pot is not moved after pouring into completely, pot, which is put, not move it, be exactly soft jellied bean curd after cooling
?；
In the step 6, sugar nibs are put into the oil-free dry pot of wash clean, sugar nibs are constantly stir-fried discoloration, sugar nibs
It can become sticky and be adhered to each other, fry and extremely become watery to sugar, water is at this time added into the sugar melted, adds how much water is determined by your taste
Fixed, usually sugared: water 1:2, cold water pour into pot, and the heat sugar of thawing can be hardened moment, by the sugar stirring being hardened to dissolving, this
When the very good taste of special companion's sugar, and directly plus water-solubleization syrup taste a great difference, it is only necessary to 10 minutes, jellied bean curd
It is all right, spoon the syrup for frying most intimate friend；
In the step 7, jellied bean curd in pot is scooped up on clean crocus cloth, superfluous water is filtered on crocus cloth, incited somebody to action
The jellied bean curd filtered is put into the mold of pressing bean curd, suppresses 1 clock, bean curd just forms, but this cooks jellied bean curd
Subsidiary product is carried out and puts refrigerator and cook use, stripping and slicing discharge water in place into refrigerator.
According to the above technical scheme, in the step 3, Domestic fruit juice extractor can also be used, but Domestic fruit juice extractor is because stir
It can not stop friction-stir when mixing and generate heat, will affect the taste of beans, so not kept stirring in stirring, preferably every ten
Just stop within several seconds.
According to the above technical scheme, in the step 3, the bean dregs filtered out can be used to cook vegetarian diet bread.
According to the above technical scheme, in the step 6, sugar nibs fry at it is watery when do not have to plus water, sugar can do by myself
Melt.
According to the above technical scheme, in the step 4, several times, soya-bean milk of milk seems that it is exactly best for defoaming completely for filtering
Point temperature processed.
According to the above technical scheme, in the step 3, water crosses drainage for capable of direct drinking.
According to the above technical scheme, when slowly doing drawing in the step 5, when rushing soya-bean milk of milk to mention, but pour
Centre not be interrupted, and be somewhat like when filling a cup with tea and draw high teapot upwards and fill a cup with tea.
Compared with prior art, the beneficial effects obtained by the present invention are as follows being: the invention, by Step 1: soya bean is chosen；Step
Rapid two, soya bean drains；Step 3: grinding filtering；Step 4: being boiled with soft fire；Step 5: stirring evenly mixing；Step 6: frying sugar；It can
Nutrition is higher and the better milk Tofu pudding of taste to be made, and facilitates production and use；It is formed by press mold, convenient for by more milk
Tofu pudding is prepared into bean curd, and storage uses.
Detailed description of the invention
Attached drawing is used to provide further understanding of the present invention, and constitutes part of specification, with reality of the invention
It applies example to be used to explain the present invention together, not be construed as limiting the invention.In the accompanying drawings:
Fig. 1 is flow diagram of the invention.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
Referring to Fig. 1, the present invention provides a kind of technical solution: a kind of production method of instant Tofu pudding, a kind of instant Tofu pudding
Production method, including Step 1: soya bean choose；Step 2: soya bean drains；Step 3: grinding filtering；Step 4: being boiled with soft fire
Boiling；Step 5: stirring evenly mixing；Step 6: frying sugar；Step 7: press mold forms,
In step 1, the non-uniform soya bean of size and sandstone are filtered, full grains are left, it is bigger, and
Then the soybean with water chosen is steeped 7 hours, soya bean is separated two halves with hand, it is different to pick out color by uniform soya bean
The beans of cause have piebald or the inconsistent beans of color completely to sort out, leave the beans of no piebald and solid colour；
In step 2, the beans chosen in step 1 are placed on strainer, the water for steeping soya bean is drained, clean soya bean repeatedly to water
Change clearly can；
In step 3, the soya bean to drain the water in step 2 is ground into soya-bean milk, mill beans it is best be exactly stone mill, taste reservation is most complete
Entirely, followed by Special grinding soy bean milk making machine is to add water while grinding beans in process of lapping, 3000g water is all added in soya beans and is ground
Soya-bean milk out filters the most thin strainer of the soya-bean milk ground, and filter screen is thinner, and the jellied bean curd made is more fine and smooth, can filter more
Several times；
In step 4, by soya-bean milk filtered in step 3 with being boiled with soft fire, stirs while boiling, in order to avoid being sticking, boil
Still to continue to boil 5 minutes afterwards, because soya-bean milk contains a large amount of protein, false boiling phenomenon be had, so seeming to boil for the first time
Be not in fact it is really cooked, soya-bean milk have to it is cooked just can be with, and suitable milk is added, fire, the ox that will be boiled is closed after boiling
Milk soya-bean milk filter screen filtration；
In step 5, salt dew and tapioca flour solution is added in the long the bottom of a pan, then pours 80 DEG C of soya-bean milk of milk, pours into half milk
Pot to be shaken after soya-bean milk to shake up salt dew and soya-bean milk of milk, this point is critically important, pour into the other half soya-bean milk of milk after shaking up again, one
Side stirs on one side, and pot is not moved after pouring into completely, and pot, which is put, not move it, is exactly soft jellied bean curd after cooling；
In step 6, sugar nibs are put into the oil-free dry pot of wash clean, sugar nibs are constantly stir-fried discoloration, and sugar nibs can become
It is adhered to each other, fries and extremely become watery to sugar, water is at this time added into the sugar melted, adds how much water is determined by your taste, one
As be sugar: water 1:2, cold water pour into pot, thawing heat sugar can moment be hardened, by be hardened sugar stirring to dissolving, at this time
The very good taste of special companion's sugar, and directly plus water-solubleization syrup taste a great difference, it is only necessary to 10 minutes, jellied bean curd was all right
, spoon the syrup for frying most intimate friend；
In step 7, jellied bean curd in pot is scooped up on clean crocus cloth, superfluous water is filtered on crocus cloth, will filtered
Jellied bean curd be put into the mold of pressing bean curd, suppress 1 clock, bean curd just forms, but this is that jellied bean curd is attached to
Product is carried out and puts refrigerator and cook use, stripping and slicing discharge water in place into refrigerator.
According to the above technical scheme, in step 3, Domestic fruit juice extractor can also be used, but Domestic fruit juice extractor is because when stirring
It can not stop friction-stir and generate heat, will affect the taste of beans, so not kept stirring in stirring, preferably every more than ten seconds
Just stop, is easy to use.
According to the above technical scheme, in step 3, the bean dregs filtered out can be used to cook vegetarian diet bread, economize on resources.
According to the above technical scheme, in step 6, sugar nibs fry at it is watery when do not have to plus water, sugar, which be can do by myself, to be melted
Change, keeps it more delicious.
According to the above technical scheme, in step 4, several times, soya-bean milk of milk seems that defoaming completely is exactly Best Point system for filtering
Temperature facilitates convenient for observation and determines best temperature.
According to the above technical scheme, in step 3, water crosses drainage, more clean hygiene for capable of direct drinking.
According to the above technical scheme, among when slowly doing drawing in step 5, when rushing soya-bean milk of milk to mention, but pour
It not be interrupted, be somewhat like when filling a cup with tea and draw high teapot upwards and fill a cup with tea, mix more uniform.
Working principle: by the soybean with water chosen steep 7 hours, soya bean is separated into two halves with hand, leave no piebald with
And the beans of solid colour；The beans of selection are placed on strainer, the water for steeping soya bean is drained, soya bean to water is cleaned repeatedly and becomes clear side
It can；The soya bean to drain the water is ground into soya-bean milk, is to add water while grinding beans in process of lapping, soya bean is all added in 3000g water
In grind soya-bean milk, the most thin strainer of the soya-bean milk ground is filtered, filter screen is thinner, and the jellied bean curd made is more fine and smooth, Ke Yiduo
Filtering is several times；It by filtered soya-bean milk with being boiled with soft fire, is stirred while boiling, in order to avoid being sticking, still to continue to boil 5 after boiling
Minute, and suitable milk is added, fire, the soya-bean milk of milk filter screen filtration that will be boiled are closed after boiling；Salt is added in the long the bottom of a pan
Dew and tapioca flour solution, then pour 80 DEG C of soya-bean milk of milk, pour into half soya-bean milk of milk and shake pot later for salt dew and milk beans
Slurry shakes up, and this point is critically important, pours into the other half soya-bean milk of milk after shaking up again, predominate to stir on one side, should not after pouring into completely
Dynamic pot, pot, which is put, not move it, be exactly soft jellied bean curd after cooling；Sugar nibs are put into the oil-free dry pot of wash clean
In, sugar nibs are constantly stir-fried discoloration, and sugar nibs can become sticky and be adhered to each other, and are fried and are extremely become watery to sugar, at this time toward thawing
Add water in sugar, it is usually sugared: water 1:2, it is only necessary to which that 10 minutes, jellied bean curd was all right, spooned the syrup for frying most intimate friend.
Finally, it should be noted that the foregoing is only a preferred embodiment of the present invention, it is not intended to restrict the invention,
Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art, still may be used
To modify the technical solutions described in the foregoing embodiments or equivalent replacement of some of the technical features.
All within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in of the invention
Within protection scope.
Claims (7)
1. a kind of production method of instant Tofu pudding, including Step 1: soya bean is chosen；Step 2: soya bean drains；Step 3: grinding
Filtering；Step 4: being boiled with soft fire；Step 5: stirring evenly mixing；Step 6: frying sugar；Step 7: press mold forms, it is characterised in that:
In said step 1, the non-uniform soya bean of size and sandstone are filtered, leave full grains, it is bigger,
And uniform soya bean, the soybean with water chosen then is steeped into 7 hours, soya bean is separated into two halves with hand, picks out color
Inconsistent beans have piebald or the inconsistent beans of color completely to sort out, leave the beans of no piebald and solid colour；
In the step 2, the beans chosen in step 1 are placed on strainer, the water for steeping soya bean is drained, cleans soya bean repeatedly
Clearly can to water change；
In the step 3, the soya bean to drain the water in step 2 is ground into soya-bean milk, mill beans it is best be exactly stone mill, taste reservation
Most completely, followed by Special grinding soy bean milk making machine is to add water while grind beans in process of lapping, by the whole addition soya beans of 3000g water
In grind soya-bean milk, the most thin strainer of the soya-bean milk ground is filtered, filter screen is thinner, and the jellied bean curd made is more fine and smooth, Ke Yiduo
Filtering is several times；
In the step 4, by soya-bean milk filtered in step 3 with being boiled with soft fire, stirred while boiling, in order to avoid be sticking,
Still to continue to boil 5 minutes after boiling, because soya-bean milk contains a large amount of protein, false boiling phenomenon be had, so seeming for the first time
Boiling be not in fact it is really cooked, soya-bean milk have to it is cooked just can be with, and suitable milk is added, fire is closed after boiling, will be boiled
Soya-bean milk of milk filter screen filtration；
In the step 5, salt dew and tapioca flour solution is added in the long the bottom of a pan, then pours 80 DEG C of soya-bean milk of milk, pours into half
It shakes pot after soya-bean milk of milk to shake up salt dew and soya-bean milk of milk, this point is critically important, pours into the other half milk beans after shaking up again
Slurry, it is predominate to stir on one side, pot is not moved after pouring into completely, pot, which is put, not move it, be exactly soft jellied bean curd after cooling
?；
In the step 6, sugar nibs are put into the oil-free dry pot of wash clean, sugar nibs are constantly stir-fried discoloration, sugar nibs
It can become sticky and be adhered to each other, fry and extremely become watery to sugar, water is at this time added into the sugar melted, adds how much water is determined by your taste
Fixed, usually sugared: water 1:2, cold water pour into pot, and the heat sugar of thawing can be hardened moment, by the sugar stirring being hardened to dissolving, this
When the very good taste of special companion's sugar, and directly plus water-solubleization syrup taste a great difference, it is only necessary to 10 minutes, jellied bean curd
It is all right, spoon the syrup for frying most intimate friend；
In the step 7, jellied bean curd in pot is scooped up on clean crocus cloth, superfluous water is filtered on crocus cloth, incited somebody to action
The jellied bean curd filtered is put into the mold of pressing bean curd, suppresses 1 clock, bean curd just forms, but this cooks jellied bean curd
Subsidiary product is carried out and puts refrigerator and cook use, stripping and slicing discharge water in place into refrigerator.
2. a kind of production method of instant Tofu pudding according to claim 1, it is characterised in that:, can also in the step 3
With with Domestic fruit juice extractor, but Domestic fruit juice extractor will affect the taste of beans because when stirring can not stop friction-stir and generate heat,
So not kept stirring in stirring, preferably just stopped every more than ten seconds.
3. a kind of production method of instant Tofu pudding according to claim 1, it is characterised in that: in the step 3, filtering
Bean dregs out can be used to cook vegetarian diet bread.
4. a kind of production method of instant Tofu pudding according to claim 1, it is characterised in that: in the step 6, coarse sand
Sugar fry at it is watery when do not have to plus water, sugar be can do by myself thawing.
5. a kind of production method of instant Tofu pudding according to claim 1, it is characterised in that: in the step 4, filtering
Several times, soya-bean milk of milk seems that defoaming completely is exactly Best Point temperature.
6. a kind of production method of instant Tofu pudding according to claim 1, it is characterised in that: in the step 3, water is
Capable of direct drinking crosses drainage.
7. a kind of production method of instant Tofu pudding according to claim 1, it is characterised in that: in the step 5, punching
It not be interrupted among when slowly doing drawing when soya-bean milk of milk to mention, but pour, be somewhat like and draw high teapot when filling a cup with tea upwards
It fills a cup with tea.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810730369.6A CN109042897A (en) | 2018-07-05 | 2018-07-05 | A kind of production method of instant Tofu pudding |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810730369.6A CN109042897A (en) | 2018-07-05 | 2018-07-05 | A kind of production method of instant Tofu pudding |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109042897A true CN109042897A (en) | 2018-12-21 |
Family
ID=64819320
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810730369.6A Withdrawn CN109042897A (en) | 2018-07-05 | 2018-07-05 | A kind of production method of instant Tofu pudding |
Country Status (1)
| Country | Link |
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| CN (1) | CN109042897A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112806531A (en) * | 2021-01-03 | 2021-05-18 | 重庆紫水豆制品有限公司 | Multifunctional deep processing equipment for tofu pudding |
-
2018
- 2018-07-05 CN CN201810730369.6A patent/CN109042897A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112806531A (en) * | 2021-01-03 | 2021-05-18 | 重庆紫水豆制品有限公司 | Multifunctional deep processing equipment for tofu pudding |
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| PB01 | Publication | ||
| PB01 | Publication | ||
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| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181221 |