CN114009683A - Soybean milk tofu and preparation method thereof - Google Patents
Soybean milk tofu and preparation method thereof Download PDFInfo
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- CN114009683A CN114009683A CN202111214446.0A CN202111214446A CN114009683A CN 114009683 A CN114009683 A CN 114009683A CN 202111214446 A CN202111214446 A CN 202111214446A CN 114009683 A CN114009683 A CN 114009683A
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 127
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 235000010469 Glycine max Nutrition 0.000 title claims description 72
- 244000068988 Glycine max Species 0.000 title claims description 72
- 235000013336 milk Nutrition 0.000 title claims description 47
- 239000008267 milk Substances 0.000 title claims description 47
- 210000004080 milk Anatomy 0.000 title claims description 47
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 48
- 238000010438 heat treatment Methods 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 17
- 239000011707 mineral Substances 0.000 claims abstract description 17
- 230000009182 swimming Effects 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 238000004140 cleaning Methods 0.000 claims abstract description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 9
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 21
- 238000000227 grinding Methods 0.000 claims description 13
- 238000004513 sizing Methods 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 12
- 235000015110 jellies Nutrition 0.000 claims description 12
- 239000008274 jelly Substances 0.000 claims description 12
- 238000007493 shaping process Methods 0.000 claims description 9
- 238000002791 soaking Methods 0.000 claims description 9
- 241000219122 Cucurbita Species 0.000 claims description 8
- 235000009852 Cucurbita pepo Nutrition 0.000 claims description 8
- 238000003825 pressing Methods 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 8
- 235000013322 soy milk Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 3
- 238000003801 milling Methods 0.000 claims 3
- 238000012545 processing Methods 0.000 abstract description 3
- 238000007711 solidification Methods 0.000 abstract 1
- 230000008023 solidification Effects 0.000 abstract 1
- 235000019624 protein content Nutrition 0.000 description 11
- 235000013305 food Nutrition 0.000 description 4
- 229910052602 gypsum Inorganic materials 0.000 description 4
- 239000010440 gypsum Substances 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 241000208664 Daphniphyllum Species 0.000 description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 239000000701 coagulant Substances 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 239000011777 magnesium Substances 0.000 description 3
- 229910052749 magnesium Inorganic materials 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 235000011962 puddings Nutrition 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000012267 brine Substances 0.000 description 2
- 230000001112 coagulating effect Effects 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- IJKVHSBPTUYDLN-UHFFFAOYSA-N dihydroxy(oxo)silane Chemical compound O[Si](O)=O IJKVHSBPTUYDLN-UHFFFAOYSA-N 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 241001131796 Botaurus stellaris Species 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a soy bean curd and a preparation method thereof, belonging to the technical field of bean product processing, the soy bean curd is prepared by adopting fermented tree juice, and the preparation method of the fermented tree juice comprises the following steps: picking the leaves of the bean curd trees of the last year, cleaning and drying for later use; heating mineral water to 100 deg.C, naturally cooling, wrapping leaves of bean curd tree in gauze, placing in cooled mineral water, heating to 50 deg.C, standing for 3 hr, heating to 80 deg.C, cooling to 50 deg.C, standing for 2 hr, heating to 100 deg.C, and standing to pH of 9-10. According to the preparation method of the swimming paste bean curd, the fermented tree juice is prepared from the leaves of the bean curd tree to perform swimming paste solidification on the bean curd, the preparation process of the fermented tree juice is fine and controllable, the fermented tree juice with consistent quality can be obtained by different operators, the consistency of the quality of the produced swimming paste bean curd is further ensured, and the prepared swimming paste bean curd has a longer quality guarantee period.
Description
Technical Field
The invention belongs to the technical field of bean product processing, and particularly relates to a soy milk bean curd and a preparation method thereof.
Background
The bean curd is mainly prepared by processing soybeans as raw materials, contains more plant proteins, and is a food material with rich nutrition and long history. The method for preparing bean curd is different in different regions, and according to different coagulants, brine bean curd, gypsum bean curd and lactone bean curd are mainly sold in the market. A bean curd, namely Youjiang bean curd, is different from common bean curd which is prepared from gypsum or bittern, and is prepared from old pulp prepared from leaves of bean curd trees as a coagulant. The soy milk bean curd is tender and tasty, has unique flavor, and the leaves of the bean curd trees are natural food materials, so that the problem that the heavy metal content exceeds the standard when industrial gypsum is used as a coagulant in bean curd workshops is solved. The invention of China with application number 201711141233.3 discloses a method for preparing bean curd with soybean milk, which adopts turbid water to replace brine or gypsum in the prior art, the prepared bean curd only has bean fragrance, does not have bitter taste, and can also repeatedly utilize the turbid water to prevent the turbid water generated in the process of preparing the bean curd from polluting the environment, wherein the turbid water generally refers to old soybean milk fermented by old soybean milk or old soybean milk fermented by old soybean milk added with bean curd tree leaves. The traditional method for preparing the curdled bean curd by using turbid water (old paste and aged paste) has no scientific basis, depends on the experience of operators, has low product consistency, and has the problem of short shelf life of the manufactured curdled bean curd.
Disclosure of Invention
In order to overcome the defects of the prior art, the technical problems to be solved by the invention are as follows: how to prolong the shelf life of the dried bean curd.
In order to solve the technical problems, the invention adopts the technical scheme that: the preparation method of the swimming paste bean curd is characterized in that the swimming paste bean curd is prepared from fermented tree juice, and the preparation method of the fermented tree juice comprises the following steps:
picking leaves of the last year of bean curd trees (Daphniphyllum macropropdium Miq.), cleaning and drying for later use; heating mineral water to 100 deg.C, naturally cooling to 30 + -2 deg.C, wrapping leaves of bean curd tree in gauze, placing in cooled mineral water, heating to 45-50 deg.C, standing for 3-3.5 hr, heating to 80 + -2 deg.C, cooling to 50 + -2 deg.C, standing for 2-2.5 hr, heating to 100 deg.C, standing for 5-5.5 hr until pH is 9-10, and obtaining fermented tree juice.
The preparation method of the soybean curd comprises the following steps:
s1, soaking beans and grinding into slurry: cleaning soybeans, soaking the cleaned soybeans, and grinding the soaked soybeans into thick liquid twice;
s2, boiling the soybean milk: boiling the soybean milk when the steam reaches 6 kg, and boiling the soybean milk to 100 ℃ in 7-8min to obtain the boiled soybean milk;
s3, slurry swimming: adding the fermented tree juice into the boiled soybean milk by using a wooden gourd ladle, continuously rotating the wooden gourd ladle in the adding process to roll the fermented tree juice and the boiled soybean milk, allowing the soybean milk to appear as bean curd jelly with a needle point size after 9-10min, continuously adding the fermented tree juice until cotton-shaped bean curd jelly appears, and then performing sizing;
s4, pressing and shaping: and (4) separating the bean curd jelly from the yellow pulp after sizing, and squeezing, sizing and dewatering to obtain the curdled bean curd.
The invention has the beneficial effects that: the preparation method of the soy bean curd with the fermented tree juice provided by the invention adopts the leaves of the bean curd trees to prepare the fermented tree juice for coagulating the soy bean curd with the fermented tree juice, which is different from the traditional method of preparing old soy bean milk or aged soy bean milk by using soybean milk, the preparation process of the fermented tree juice is fine and controllable, and different operators can obtain the fermented tree juice with consistent quality, so that the quality of the produced soy bean curd with the fermented tree juice is ensured to be consistent.
Detailed Description
In order to explain the technical content, the objects and the effects of the present invention in detail, the following description will be given with reference to the embodiments.
The most key concept of the invention is as follows: the fermented juice is prepared by strictly fermenting the leaves of the bean curd trees and is used for preparing the soy milk bean curd.
The invention provides a preparation method of swimming paste bean curd, wherein the swimming paste bean curd is prepared from fermented tree juice, and the preparation method of the fermented tree juice comprises the following steps:
picking leaves of the last year of bean curd trees (Daphniphyllum macropropdium Miq.), cleaning and drying for later use; heating mineral water to 100 deg.C, naturally cooling to 30 + -2 deg.C, wrapping leaves of bean curd tree in gauze, placing in cooled mineral water, heating to 45-50 deg.C, standing for 3-3.5 hr, heating to 80 + -2 deg.C, cooling to 50 + -2 deg.C, standing for 2-2.5 hr, heating to 100 deg.C, standing for 5-5.5 hr until pH is 9-10, and obtaining fermented tree juice.
Furthermore, the moisture content of the dried leaves of the bean curd trees is less than 8 percent.
Furthermore, the mass ratio of the leaves of the bean curd trees to the mineral water is 1: 50-65. Preferably 1: 60.
Further, the leaves of the bean curd trees pick the top 4 leaves of the bean curd trees in the last year.
From the above description, the beneficial effects of the present invention are: the preparation method of the soy bean curd with the curdled pulp adopts the leaves of the bean curd trees to prepare the fermented tree juice for coagulating the soy bean curd with the curdled pulp, is different from the traditional method of using old soy bean curd or aged soy bean curd, has fine and controllable preparation process of the fermented tree juice, can obtain the fermented tree juice with consistent quality by different operators, and further ensures that the quality of the produced soy bean curd with the curdled pulp has consistency; the prepared dried tofu with soybean milk is tender and smooth in taste, fine and smooth in surface and smooth in cut surface; meanwhile, the soy bean curd prepared from the fermented tree juice provided by the invention is not added with preservative, is prepared from natural bean curd tree leaves and soybeans, is a pure natural green food, and has a longer quality guarantee period compared with the soy bean curd sold on the market conventionally.
The preparation method of the soybean curd comprises the following steps:
s1, preparing fermented tree juice: picking leaves of the last year of bean curd trees (Daphniphyllum macropropdium Miq.), cleaning and drying for later use; heating mineral water to 100 deg.C, naturally cooling to 30 + -2 deg.C, wrapping leaves of bean curd tree in gauze, placing in cooled mineral water, heating to 45-50 deg.C, standing for 3-3.5 hr, heating to 80 + -2 deg.C, cooling to 50 + -2 deg.C, standing for 2-2.5 hr, heating to 100 deg.C, standing for 5-5.5 hr until pH is 9-10 to obtain fermented tree juice;
s2, soaking beans and grinding into slurry: cleaning soybeans, soaking the cleaned soybeans, and grinding the soaked soybeans into thick liquid twice;
s3, boiling the soybean milk: boiling the soybean milk when the steam reaches 6 kg, and boiling the soybean milk to 100 ℃ in 7-8min to obtain the boiled soybean milk;
s4, slurry swimming: adding the fermented tree juice into the boiled soybean milk by using a wooden gourd ladle, continuously rotating the wooden gourd ladle in the adding process to roll the fermented tree juice and the boiled soybean milk, allowing the soybean milk to appear as bean curd jelly with a needle point size after 9-10min, continuously adding the fermented tree juice until cotton-shaped bean curd jelly appears, and then performing sizing;
s5, pressing and shaping: and (4) separating the bean curd jelly from the yellow pulp after sizing, and squeezing, sizing and dewatering to obtain the curdled bean curd.
Further, the mineral water contains 0.5-5mg/L of potassium, 0.1-5mg/L of sodium, 0.5-10mg/L of calcium, 0.1-5mg/L of magnesium, 10-20mg/L of metasilicic acid, 20-50mg/L of total soluble solid and has the pH value of 7.05-7.5.
As can be seen from the above description, the mineral water directly affects the quality of the finished bean curd, the pH of the drinking water is too high or too low, or the conventional drinking water with too high calcium and magnesium content cannot be directly used for preparing the standard soy bean curd.
Furthermore, the soybeans in S1 are soybeans with 43-45% of protein content.
The soaking time is different for soybeans with different protein contents. Soybeans with a protein content of 43% were soaked for about 7 hours in summer and 14 hours in winter, and soybeans with a protein content of 45% were soaked for about 4 hours in summer and 10 hours in winter.
Further, in the two grinding in S1, the concentration of the soybean milk obtained by the first grinding is 6%, and the concentration of the soybean milk obtained by the second grinding is 8%.
Further, the mass ratio of the fermented tree juice to the cooked soybean milk in the step S3 is 1.45: 40.
as can be seen from the above description, a smaller amount of fermented tree sap may cause insufficient coagulation, affecting the formation of tofu pudding, while an excessive amount of fermented tree sap may affect the taste of tofu.
Further, the sizing time in S3 is 12-15 min.
Furthermore, the time for pressing, shaping and dewatering in S4 is 8-16min, and the pressure is 6-7 kg.
As can be seen from the above description, the later-stage pressing, shaping and dewatering time is different for the tofu puddings made from soybeans with different protein contents, for example, the shaping time for the protein content of 42% is 8-10min for low protein content, and for the protein content of 43-45% is 12-16min for high protein content, the moisture content of the tofu pudding obtained after pressing, shaping and dewatering is 45-47%.
Example 1:
the preparation method of the soybean curd comprises the following steps:
s1, preparing fermented tree juice: picking the leaves of the bean curd trees of the last year, cleaning, and drying until the water content is 6% for later use;
heating 150kg mineral water to 100 deg.C, naturally cooling to 30 deg.C, wrapping leaves of 2.5kg bean curd tree in 80 mesh gauze, placing in cooled mineral water, heating to 50 deg.C, standing for 3 hr, heating to 80 deg.C, cooling to 50 deg.C, standing for 2 hr, heating to 100 deg.C, standing for 5 hr to pH of 9.6 to obtain fermented tree juice;
wherein the mineral water contains 2mg/L of potassium, 1mg/L of sodium, 5mg/L of calcium, 4.5mg/L of magnesium, 18mg/L of metasilicic acid and 38mg/L of total soluble solid, and the pH value is 7.2;
s2, soaking beans and grinding into slurry: selecting soybeans with the protein content of 45% in 6 months from the Taining, fully cleaning the soybeans, and then soaking for 4 hours; grinding the yellow soaked soybeans twice; the concentration of the soybean milk obtained by primary grinding is 6%, and the concentration of the soybean milk obtained by secondary grinding is 8%;
s3, boiling the soybean milk: boiling the soybean milk when the steam reaches 6 kg, and boiling the soybean milk to 100 ℃ in 7-8min to obtain the boiled soybean milk;
s4, slurry swimming: adding the fermented tree juice into the boiled soybean milk by using a wooden gourd ladle, continuously rotating the wooden gourd ladle in the adding process to roll the fermented tree juice and the boiled soybean milk, allowing the soybean milk to appear as bean curd jelly with a needle point size after 9-10min, continuously adding the fermented tree juice until cotton-like bean curd jelly appears, and then performing sizing (namely standing without stirring) for 12-15 min;
wherein the mass ratio of the fermentation tree juice to the cooked soybean milk is 1.45: 40;
s5, pressing and shaping: separating the bean curd jelly from the yellow pulp after sizing, and squeezing under the pressure of 7kg for sizing and removing water for 12min to obtain the bean curd with soybean milk.
Tests show that the curdled bean curd prepared in example 1 is stored at-18 ℃ for 12 months and is not deteriorated after being thawed.
Two pieces (1 kg per piece) of commercially available curdled bean curd (commercially available curdled bean curd prepared by a conventional method) and two pieces (1 kg per piece) of the curdled bean curd of example 1 were purchased, and placed at room temperature of 26 ℃ in an open oil-free clean container without sealing, and the curdled bean curd prepared by a conventional method and purchased in the market was left for 20 hours and then the skin was oxidized, so that the problems of souring and the occurrence of bean dregs occurred, and the curdled bean curd of example 1 was left for 24 hours without the above problems.
Compared with the conventional method, the preparation method of the invention has the advantage that the fresh bean curd prepared by the preparation method has longer shelf life without adding any preservative.
Example 2:
on the basis of the example 1, the prepared curdled bean curd is placed in a pattern cutting machine to be cut into blocks, the bean curd blocks are placed at the oil temperature of 150-.
When preparing fried bean curd, if low protein content soybean, namely 40-42% soybean is used, the oil temperature is 140-.
In conclusion, the preparation method of the soy bean curd with the fermented pulp provided by the invention adopts the leaves of the bean curd trees to prepare the fermented tree juice for carrying out soy bean curd coagulation, is different from the traditional method of using old pulp or old pulp, has a fine and controllable preparation process of the fermented tree juice, can obtain the fermented tree juice with consistent quality by different operators, and further ensures that the produced soy bean curd with the fermented pulp has consistent quality; the prepared dried tofu with soybean milk is tender and smooth in taste, fine and smooth in surface and smooth in cut surface; meanwhile, the soy bean curd prepared from the fermented tree juice provided by the invention is not added with preservative, is prepared from natural bean curd tree leaves and soybeans, is a pure natural green food, and has a longer quality guarantee period compared with the soy bean curd sold on the market conventionally; the obtained fried bean curd can be used for preparing other bean curd byproducts, such as fried bean curd, and has golden yellow color, crisp exterior, tender interior, tender taste, and rich nutrition.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all equivalent modifications made by the present invention in the specification or directly or indirectly applied to the related technical field are included in the scope of the present invention.
Claims (10)
1. The preparation method of the swimming paste bean curd is characterized in that the swimming paste bean curd is prepared by adopting fermented tree juice, and the preparation method of the fermented tree juice comprises the following steps:
picking the leaves of the bean curd trees of the last year, cleaning and drying for later use; heating mineral water to 100 deg.C, naturally cooling to 30 + -2 deg.C, wrapping leaves of bean curd tree in gauze, placing in cooled mineral water, heating to 45-50 deg.C, standing for 3-3.5 hr, heating to 80 + -2 deg.C, cooling to 50 + -2 deg.C, standing for 2-2.5 hr, heating to 100 deg.C, standing for 5-5.5 hr until pH is 9-10, and obtaining fermented tree juice.
2. The method for preparing swimming paste bean curd according to claim 1, wherein the mass ratio of the dried leaves of the bean curd tree to the mineral water is 1: 50-65.
3. The method for preparing uncongealed tofu according to claim 1, wherein the leaves of the tofu tree pick the top 4 leaves of the tofu tree in the top layer one year above.
4. The method for preparing curdled bean curd according to claim 1, wherein the method for preparing curdled bean curd comprises the steps of:
s1, soaking beans and grinding into slurry: cleaning soybeans, soaking the cleaned soybeans, and grinding the soaked soybeans into thick liquid twice;
s2, boiling the soybean milk: boiling the soybean milk when the steam reaches 6 kg, and boiling the soybean milk to 100 ℃ in 7-8min to obtain the boiled soybean milk;
s3, slurry swimming: adding the fermented tree juice into the boiled soybean milk by using a wooden gourd ladle, continuously rotating the wooden gourd ladle in the adding process to roll the fermented tree juice and the boiled soybean milk, allowing the soybean milk to appear as bean curd jelly with a needle point size after 9-10min, continuously adding the fermented tree juice until cotton-shaped bean curd jelly appears, and then performing sizing;
s4, pressing and shaping: and (4) separating the bean curd jelly from the yellow pulp after sizing, and squeezing, sizing and dewatering to obtain the curdled bean curd.
5. The method for preparing soy bean curd as claimed in claim 4, wherein the soybeans in S1 are soybeans having a protein content of 43-45%.
6. The method for preparing soy bean curd as claimed in claim 4, wherein the concentration of soy milk at the first milling of the two milling processes in S1 is 6%, and the concentration of soy milk at the second milling process is 8%.
7. The method for preparing soy bean curd as claimed in claim 4, wherein the mass ratio of the fermented tree juice to the cooked soy milk in S3 is 1.45: 40.
8. the method for preparing the uncongealed tofu according to claim 4, wherein the uncongealed tofu is processed in S3 for 12-15 min.
9. The method for preparing the uncongealed tofu according to claim 4, wherein the time for pressing, shaping and dehydrating in S4 is 8-16min, and the pressure is 6-7 kg.
10. A uncongealed tofu prepared by the method for preparing uncongealed tofu according to any one of claims 1 to 9.
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| CN106212705A (en) * | 2016-07-26 | 2016-12-14 | 镇远乐豆坊食品有限公司 | The manufacture method of trip slurry nutritional oil bean curd |
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| Publication number | Priority date | Publication date | Assignee | Title |
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