CN1095343C - Bean curd and its preparing method - Google Patents
Bean curd and its preparing method Download PDFInfo
- Publication number
- CN1095343C CN1095343C CN98100489A CN98100489A CN1095343C CN 1095343 C CN1095343 C CN 1095343C CN 98100489 A CN98100489 A CN 98100489A CN 98100489 A CN98100489 A CN 98100489A CN 1095343 C CN1095343 C CN 1095343C
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- fermented bean
- bean drink
- bright
- drink
- dilution liquid
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Abstract
The present invention discloses soybean curd and a making method thereof. For the soybean curd, soybean juice acid liquor diluent is used for replacing gypsum or brine to be used as coagulator, and the soybean juice acid liquor diluent is made by fermenting fresh soybean juice. The soybean curd of the present invention does not contain other components except for components contained in soybeans, and is a pure soybean product. A mouth feel of the soybean curd of the present invention is obviously better than traditional soybean curd, when boiled in water, the soybean curd of the present invention become more and more elastic.
Description
The present invention relates to food, specifically a kind of bean curd and preparation method thereof.
Common beancurd is to be formed by fermented bean drink adding coagulating agent gypsum or bittern that soybean is made.Concrete method for making be with soybean with the cold water bubble to full, pull out and add water mill and become scattered paste shape, add water filtration again and go out bright fermented bean drink, then bright fermented bean drink is boiled, adds proper amount of gypsum or bittern solidifies fermented bean drink, squeeze out part moisture again and be soya-bean milk bean curd.Though this traditional bean curd is welcome by the masses deeply, contain that to add composition be coagulating agent gypsum or bittern, and elasticity relatively poor, frangible, bitter taste arranged.
The objective of the invention is to make a kind of other composition that do not contain, good springiness, the bean curd that mouthfeel is good, the designs and varieties of increase bean curd.
The object of the present invention is achieved like this: after the bright fermented bean drink that described a kind of bean curd is promptly made by soybean boiled, the fermented bean drink acid dilution liquid that adding is made by bright fermented bean drink fermentation was concretionary.Its preparation method is except that identical with prior art the preparation method of fermented bean drink acid dilution liquid and the using method.Be about to soybean with the cold water bubble to full, pull out and add water mill and become scattered paste shape, filter out bright fermented bean drink, put in the container after boiling, adds an amount of fermented bean drink acid dilution liquid bright fermented bean drink is solidified, extrusion part moisture bean curd.The preparation method of fermented bean drink acid dilution liquid is: the bright fermented bean drink that will make boils; Cooling adds a little cold water; In room temperature is 10-60 ℃ condition bottom fermentation, gets its faint yellow, transparent fermented bean drink acid solution; Is that the bright fermented bean drink that will boil adds a preliminary fermented bean drink acid dilution liquid number of making droplet with the fermented bean drink acid dilution to the method for appropriate acidity, in the fermented bean drink as tiny floccule occurs then acidity is suitable; As it is big big caking explanation acidity to occur, then needs thin up again; As not having floccule, explanation acidity to occur little, need be with the adjustment of fermented bean drink acid solution, and under the cycle operation situation, the moisture that squeezes out after bright fermented bean drink solidifies is that soya-bean milk can join that fermentation recycles in the fermented bean drink acid solution.
The bean curd of making of this method does not contain other composition, and mouthfeel can keep distinctive fragrance of soybean and nutritional labeling significantly better than common beancurd, is a kind of pure bean product, and following water boils more flexible and more flexible.
The inventor made a plurality of embodiment, now drew and lifted 3 examples:
Embodiment 1: 10 parts of bright fermented bean drink, 3 parts of fermented bean drink acid dilution liquid.
Embodiment 2: 10 parts of bright fermented bean drink, 5 parts of fermented bean drink acid dilution liquid.
Embodiment 3: 10 parts of bright fermented bean drink, 8 parts of fermented bean drink acid dilution liquid.
The inventor realizes in practice, and effect is all fine in above three scope of embodiments, the fermented bean drink acid dilution liquid proportional that different is throws in hour, and bean curd is tenderer; Otherwise when ratio was big, bean curd was harder, can select according to the personal preference.
Claims (4)
1, a kind of bean curd adds coagulating agent by the bright fermented bean drink that boils and solidifies and form, and it is characterized in that coagulating agent is a fermented bean drink acid dilution liquid, and the method for making fermented bean drink acid dilution liquid is that bright fermented bean drink is boiled, cools off, and adds a little cold water; In room temperature is 10-60 ℃ condition bottom fermentation, gets its faint yellow, transparent fermented bean drink acid solution thin up to proper acidity.
2, a kind of bean curd according to claim 1, the ratio that it is characterized in that bright fermented bean drink and fermented bean drink acid dilution liquid is 10 parts of bright fermented bean drink, fermented bean drink acid dilution liquid 3-8 part.
3, make the method for the described a kind of bean curd of claim 1, with soybean with the cold water bubble to full, pull out and add water mill and become scattered paste shape, filter out bright fermented bean drink, put into after boiling in the container, add an amount of fermented bean drink acid dilution liquid bright fermented bean drink is solidified, extrude part moisture bean curd.The method that it is characterized in that making fermented bean drink acid dilution liquid is that bright fermented bean drink is boiled, cools off, and adds a little cold water; At room temperature 10-60 ℃ condition bottom fermentation, get its faint yellow, transparent fermented bean drink acid solution, thin up is to appropriate acidity.
4, the method for a kind of bean curd of making according to claim 3 is characterized in that be to splash into the acidity that tiny floccule appears in bright fermented bean drink behind several preliminary fermented bean drink acid dilution liquid of making in the bright fermented bean drink that boils with fermented bean drink acid solution thin up to appropriate acidity.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98100489A CN1095343C (en) | 1998-03-09 | 1998-03-09 | Bean curd and its preparing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98100489A CN1095343C (en) | 1998-03-09 | 1998-03-09 | Bean curd and its preparing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1228267A CN1228267A (en) | 1999-09-15 |
| CN1095343C true CN1095343C (en) | 2002-12-04 |
Family
ID=5216055
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98100489A Expired - Fee Related CN1095343C (en) | 1998-03-09 | 1998-03-09 | Bean curd and its preparing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1095343C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106306063A (en) * | 2015-06-15 | 2017-01-11 | 高仁丽 | Bean curd and preparation method thereof |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100333507B1 (en) * | 1999-12-17 | 2002-04-20 | 정가진 | A bean curd using the juice of kimchi and method for preparing thereof |
| CN100352365C (en) * | 2004-11-26 | 2007-12-05 | 周恒德 | Natural bean curd coagulating agent |
| CN100403929C (en) * | 2005-06-07 | 2008-07-23 | 太原理工大学 | Manufacturing method of pure natural soybean tofu |
| CN101066107B (en) * | 2006-10-24 | 2010-05-12 | 孙福莲 | Nutritious health bean curd producing process |
| CN101990955B (en) * | 2010-11-18 | 2013-06-12 | 李家强 | Sour milk bean curd and manufacturing method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1033150A (en) * | 1987-11-19 | 1989-05-31 | 林同香 | The new method of system bean curd |
| CN1065384A (en) * | 1991-10-26 | 1992-10-21 | 孟旭 | New solidifying method of bean curd |
-
1998
- 1998-03-09 CN CN98100489A patent/CN1095343C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1033150A (en) * | 1987-11-19 | 1989-05-31 | 林同香 | The new method of system bean curd |
| CN1065384A (en) * | 1991-10-26 | 1992-10-21 | 孟旭 | New solidifying method of bean curd |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106306063A (en) * | 2015-06-15 | 2017-01-11 | 高仁丽 | Bean curd and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1228267A (en) | 1999-09-15 |
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