CN1326470C - Manufacturing method of pure natural tofu food - Google Patents

Abstract

The invention provides a production method of pure natural bean curd food. The method comprises the following steps: raw material processing, soaking and refining, separation of pulp and dregs, after boiling pulp, pointing and coagulating with pure natural bean curd coagulation liquid, and finally pressing and molding to obtain pure natural tofu food . The invention utilizes the local natural environment and natural soybeans, and adopts manual methods to maintain the unique quality and original characteristics of the original soybeans. It has pure taste, delicate and smooth, bright color, good taste, strong elasticity and toughness. In local dishes, cut into shreds, thin slices, small pieces, steamed, boiled, fried, stewed, rinsed, stewed, fried, etc. are not easy to break, especially after freezing, the taste of stewed dishes is particularly delicious, and it is a local favorite. The first-class food for customers is also one of the popular foods that people generally like to eat and have high nutritional and health functions.

Description

The preparation method of pure natural tofu food

technical field

The invention relates to a method for making plant bean food, in particular to a method for making pure natural soybean and soybean (broad bean) tofu food with local characteristics.

Background technique

The bean curd food made of bean food is rich in nutrition and low in price and has become an important food in people's daily diet. With the development of science and technology, and people's requirements for taste, the processing varieties and production methods of bean food It is also becoming more and more diversified. One is to make various tofu foods by adding various raw materials, such as adding peanuts to make peanut tofu, and then making peanut tofu food; adding corn to make corn tofu, and then making into corn tofu food. There are also konjac tofu, blood tofu, rice tofu, green tofu, vegetable tofu, spinach tofu, carrot tofu and so on. The second is to make tofu food by changing the curing agent. For example, coagulant bittern, gypsum, brine and lactone introduced from Japan are used to make tofu food. The third is to add various chemical additives to make bean curd food. For the tenderness and whiteness of the bean curd that people make, add toxic substances such as hanging white cubes. The 4th, make bean curd food with the method of mechanization. In order to meet a large number of needs in people's daily life, mechanized continuous production is adopted, and various chemical additives are added in the production process to make the process of making tofu food fast and diverse.

The above-mentioned production methods of these bean curds are the industrialization and scientization of the production methods of tofu, and are also people's demand for tofu varieties and tastes thereof. The original taste of traditional bean curd and bean curd food can't satisfy people's demand to existing bean curd and bean curd food, especially people desire to eat the original broad bean and soybean bean curd and bean curd food with local characteristic flavor. According to local characteristics and characteristics of beans, the inventor invents a method for preparing bean curd food with local characteristics in combination with existing methods and characteristics of tofu.

Contents of the invention

The problem to be solved by the present invention is to use the natural soybeans and broad beans in the Wutai Mountain area and the groundwater in the Wutai Mountain area to make soybean and broad bean tofu food with the local characteristics of Wutai Mountain. In order to solve the original natural soybean and broad bean that people desire to eat This problem of tofu food, the present invention provides a kind of preparation method of pure natural soybean and broad bean tofu food, solves the problem that the present invention proposes with it.

The concrete method that the present invention realizes above-mentioned purpose is to carry out by the following steps successively:

(1) Raw material processing: Take half and half of the natural broad beans and soybeans in the Wutai Mountain area, remove impurities, cleanly select, wash, and dry, and place them in large iron pots heated with firewood, stir the broad beans and soybeans and heat evenly at 25°C After ~30°C, the broad beans and soybeans are divided into half and peeled manually on a stone mill;

(2) Soaking and refining: Put the half-divided and peeled broad beans and soybeans in containers and soak them naturally in ground water for 5-8 hours. Add water at a ratio of 1:3, and manually grind broad beans and water, soybeans and water into 60-150 mesh soybean milk on a stone mill;

(3) Separation of pulp and residue: mix broad beans and water, soybeans and soybean milk ground into water evenly, put them into a 50-150 mesh cloth filter made of pure cotton, add 2 times the boiling water, and shake it left and right by hand Dilute and extrude to separate and filter the soy milk from the soy milk into the container;

(4) Cooking and coagulation: Put the separated and filtered soybean milk in a large iron pot and heat it with firewood to boil for 10 to 15 minutes, then stir slowly, and add 10 to 15 grams of tofu coagulation liquid evenly per kilogram of soybean milk to make Coagulation of protein in soy milk;

(5) Press molding: put the coagulated protein in a wooden frame, press and dehydrate for 30 minutes to form, and obtain pure natural tofu;

(6) Tofu products: Put the pressed and formed pure natural tofu into a container, stir and break it manually, add 3-5 grams of edible salt, 1-2 grams of edible pepper powder, 1-2 grams of edible ginger powder, Edible monosodium glutamate 0.4-0.6 grams, edible green onion minced 10-15 grams, after stirring evenly, artificially process it into a spherical shape of 30mm-40mm, then put it into a large iron pot and heat it with firewood at 80°C-85°C. After the soy sauce is colored, it is put into an oil pan and fired to obtain the pure natural bean curd food.

In the method for making the above-mentioned pure natural tofu food, the tofu coagulation liquid used is vegetable sauerkraut soup tofu coagulation liquid or natural tofu coagulation liquid.

The vegetable sauerkraut soup tofu coagulation liquid is made of white radish stems and/or carrot stems and/or turnip stems and leaves, placed in boiling water in a large iron pot to soften and sterilize, and then cut into 3-5 The length of mm is put into the tank, and 4-6 grams of edible salt is added per jin of stems and leaves, and left to ferment to obtain the plant sauerkraut soup tofu coagulation liquid.

The natural tofu coagulation liquid is to add 200-250 grams of local drinking water into a container at room temperature, and then add food-grade edible powder KCl 8-11 grams, NaCl 10-13 grams, and CaCl ₂ 9-12 grams , MgCl ₂ 30-35 grams, stir, dissolve, let stand, take the supernatant and filter, and obtain the natural bean curd coagulation liquid.

The advantages and positive effects of the method for preparing pure natural soybean and broad bean tofu food of the present invention are: using the climate, soil quality and natural environment in the Wutai Mountain region, preferably the natural soybean and broad bean grown naturally sown locally, using the groundwater in the Wutai Mountain region , the pure natural tofu made by natural facilities and non-polluting technological process, and then made into pure natural tofu food. This method is purely a tofu food made by combining natural raw materials and natural methods. It not only maintains the characteristics of the original soybeans and broad beans, but also has the characteristics of original taste. Therefore, the pure natural tofu food made by this method has the characteristics of soybean In addition to the characteristics of broad beans, it also has local flavor and special bean food quality. It has the characteristics of soybeans and broad beans: soybeans and broad beans contain a variety of trace elements. For example, the flavonoids needed by the human body are mainly taken from plants such as beans, which can remove various free radicals and metal chelates in the human body. , including the flavonoids in broad beans have different effects on different types of free radicals, especially the broad beans and soybeans in Wutai area, which have the functions of nourishing qi and blood, promoting blood circulation and nourishing the stomach, strengthening the spleen and widening the middle, strengthening the brain and moisturizing the skin, nourishing the kidney and strengthening yang, Functions such as dispersing wind and dispelling fire. Eating tofu and its tofu food often can treat various diseases such as cough, phlegm, indigestion, prostration and hyperhidrosis; the local flavor of soybean itself lies in: different plants grow in different climates and geographical environments, and the Wutai Mountain area has sky-high The air is crisp, the soil is fertile, and the natural environment is very friendly, especially the growing soybean and broad bean plants, which are large, hard, pure in color, have a unique bean fragrance and high nutritional value, and are steamed, Boiling, frying, frying, stewing, rinsing, stewing, frying, etc. are not easy to break, especially after freezing, the taste of stewed dishes is particularly delicious, and it is the first-class food for local guests; it has the special characteristics of soybeans and broad beans. The quality lies in: due to the climate, soil quality and environment, the growing soybeans and broad beans are special, and using the drinking water in the Wutai Mountain area, the soybean and broad bean tofu and food made by hand have pure taste, delicate and smooth, bright color and taste. Good, elastic and tough. It can be cut into shreds, thin slices and small pieces for consumption. The tofu produced by the invention is beneficial to health, and is beneficial to the treatment and health care of diseases such as diabetes and cerebrovascular diseases, and is one of the popular foods that people generally like to eat and have higher nutritional and health care functions.

Detailed ways

Below in conjunction with embodiment the present invention is described in further detail:

The preparation method of making pure natural bean curd food is carried out according to the following steps successively:

The first step, raw material processing: take 5,000 grams of natural broad beans and 5,000 grams of soybeans in the Wutai Mountain area, remove impurities, cleanly select, wash, and dry them, and place them in large iron pots heated with firewood, stir the broad beans and soybeans evenly After the temperature reaches 25°C to 30°C, the broad beans and soybeans are divided into half and peeled manually on a stone mill.

The second step, soaking and refining: put the broad beans and soybeans that have been divided into half and peeled into containers and soak them naturally in ground water for 5-8 hours. Water is added in a ratio of 1:3, and broad beans and water, soybeans and water are manually ground on a stone mill into soybean milk of 60-150 mesh.

The third step, separation of pulp and residue: mix broad beans and water, soybeans and soybean milk ground into water evenly, put them into a 50-150 mesh cloth filter made of pure cotton, add 2 times the boiling water, and use your hands Shake to dilute and squeeze, so that the soy milk is separated from the soy milk and filtered into the container.

The fourth step, cooking and coagulation: put the separated and filtered soybean milk in a large iron pot and heat it with firewood to boil for 10-15 minutes, then stir slowly with a copper spoon, and add 100 grams of tofu coagulation liquid evenly to make the soybean milk protein coagulation.

The fifth step, pressing and forming: put the coagulated protein in a wooden frame, press and dehydrate for 30 minutes to form, and obtain pure natural tofu.

The sixth step, tofu products: put the pressed and formed pure natural tofu into the container, manually stir and break it, add 3 grams of edible salt, 1 gram of edible pepper powder, 1 gram of edible ginger powder, and 0.4 gram of edible monosodium glutamate according to each catty of tofu, 10 grams of minced green onions, after stirring evenly, manually process it into a spherical shape with a diameter of about 30mm, then put it in a large iron pan, heat it to about 80°C with firewood, color it with edible soy sauce, and put it in the oil pan Burn to get the pure natural tofu food, which is also called tofu balls locally.

In the preparation method of the above-mentioned pure natural tofu food, the used tofu coagulation liquid for ordering can be the vegetable sauerkraut soup tofu coagulation liquid, or the natural tofu coagulation liquid.

The tofu coagulation liquid of vegetable sauerkraut soup is made of white radish stems and leaves, carrot stems and leaves, and turnip stems and leaves, put them in boiling water in a large iron pot to soften and sterilize, then cut them into 3-5mm lengths and put them in the tank In the process, add 4 grams of edible salt per kilogram of stems and leaves, let it stand for fermentation, and obtain the tofu coagulation liquid of vegetable sauerkraut soup.

The natural tofu coagulation solution is to add 200-250 grams of local drinking water to a container at room temperature, and then add food-grade edible powder KCl 8 grams, NaCl 10 grams, CaCl ₂ 9 grams, MgCl ₂ 30 grams, stir, After dissolving and standing still, take the supernatant and filter to obtain the natural tofu coagulation liquid.

In the above-mentioned process, the range and proportion of the selected raw materials can achieve the purpose of the present invention, especially the tofu coagulation liquid of vegetable sauerkraut soup, the effect is particularly obvious, and the tofu made by ordering is tender, white and fresh. When the boiled pulp is coagulated, keep it for 10-15 minutes after boiling, then stir slowly with a copper spoon, and add 10 grams of tofu coagulation liquid evenly per kilogram of soy milk until the protein in the soy milk coagulates.

Claims (2)

1. the preparation method of a pure natural tofu food is characterized in that this method carries out according to the following step successively:

(1) raw material processing: get natural broad bean and soya bean half and half in the region, Wutai Mountain, decontamination, clean, cleaning, airing, place big iron pan respectively, stir broad bean and soya bean and evenly heat after 25 ℃～30 ℃, on stone mill, manually respectively broad bean and soya bean are divided half, remove the peel with firewood heating;

(2) soak defibrination: broad bean and soya bean after will dividing partly, removing the peel place container to use underground water natural immersion 5～8 hours respectively, when broad bean becomes the expansion shape with soya bean, respectively with broad bean and water, soya bean and water add water in 1: 3 ratio, manually broad bean and water, soya bean and water are worn into 60～150 purpose soya-bean milk breasts respectively on stone mill;

(3) screenings separates: the soya-bean milk breast that broad bean is become with water, soya bean and water mill mixes, pack in the lump with in textile 50～150 purpose cloth filters that are made into, the boiling water that adds 2 times, with hand rock from side to side dilution, the extruding, make soya-bean milk from soya-bean milk Ruzhong separating and filtering to container;

(4) mashing off condenses: place big iron pan to boil with the firewood heating soya-bean milk behind the separating and filtering, kept 10～15 minutes, slowly stir then, and evenly add 10～15 gram bean curd solidification liquids by every kilogram of soya-bean milk, make the proteins coagulation in the soya-bean milk;

(5) compression moulding: the protein after will condensing places in the wooden frame, and compacting dehydration moulding in 30 minutes obtains pure natural tofu;

(6) bean-curd product: the pure natural tofu of compression moulding is put into container, artificial stirring is broken, add edible salt 3～5 grams, edible zanthoxylum powder 1～2 gram, edible ginger powder 1～2 gram, edible monosodium glutamate 0.4～0.6 gram by bean curd per jin, broken last 10～15 grams of edible shallot, after stirring, manually be processed into spherical shape, put into big iron pan firewood again and heat 80 ℃～85 ℃, fire and promptly get pure natural tofu food with putting into oil cauldron after the edible soy sauce colouring into 30mm～40mm.

2. the preparation method of pure natural tofu food as claimed in claim 1, it is characterized in that the bean curd solidification liquid is plant acid vegetable soup bean curd solidification liquid or natural bean curd coagulant, described plant acid vegetable soup bean curd solidification liquid is with ternip cauline leaf and/or carrot cauline leaf and/or turnip cauline leaf, place the boiling water that boils in the big iron pan to cross water softening and sterilization, the length that is cut into 3～5 millimeters is then put into cylinder, add edible salt 4～6 grams by cauline leaf per jin, standing for fermentation promptly gets plant acid vegetable soup bean curd solidification liquid; Described natural bean curd coagulant is the local drinkable waters that add 200～250 grams at room temperature the container, adds edible powder KCl 8～11 grams, NaCl 10～13 grams, the CaCl of food-grade more successively ₂9～12 grams, MgCl ₂30～35 grams are got supernatant liquid filtering after stirring, dissolve, leaving standstill, and promptly get natural bean curd coagulant.