CN1413502A

CN1413502A - Multi-flavour lactone bean curd and its making method

Info

Publication number: CN1413502A
Application number: CN01134093A
Authority: CN
Inventors: 周泽清
Original assignee: Individual
Current assignee: Individual
Priority date: 2001-10-24
Filing date: 2001-10-24
Publication date: 2003-04-30

Abstract

A multi-taste lactonic bean curd is disclosed, whose preparing process features that the flavouring prepared from edible salt, granular white sugar and gourmet powder is mixed with the soybean milk before it is boiled. It features its improved taste.

Description

Multi-flavour lactone bean curd and preparation method thereof

Technical field:

The present invention relates to non-staple food.More particularly, be a kind of be inner ester bean curd of making of raw material and preparation method thereof with the soybean.

Background technology:

In recent years, the inner ester bean curd goods develop rapidly in China, it with product exquisiteness, not bitter not puckery, nutrition health, be convenient to storage and carry very popular.But the inner ester bean curd goods are light tasteless.Owing to be solidifying body, during culinary art fragrance difficulty enter, therefore, mouthfeel is not so good when edible.

Summary of the invention:

Technical problem to be solved by this invention provides a kind of multi-flavour lactone bean curd and preparation method thereof, to adapt to people's demand, enriches the mouthfeel of inner ester bean curd.

The technical scheme that technical solution problem of the present invention is adopted is:

The characteristics of multi-flavour lactone bean curd of the present invention are to add at the soya-bean milk raw material that is used for preparing inner ester bean curd agreeable to the taste flavouring is arranged.Comprise an amount of salt, white granulated sugar and monosodium glutamate.

The preparation method of multi-flavour lactone bean curd of the present invention, its preparation section is:

The immersion of selecting materials: the soybean that select the protein content height for use, fat content is low, grain Da Pi is thin, free from insect pests, nothing are gone mouldy, soak;

Defibrination: after soaked soybean drains, add water mill and starch into the beans paste; Make soya-bean milk through repeatedly adding water filtration again;

Mashing off slurrying:, cool off thereafter, and separate again through boiling, being incubated 3-5 minute when also separated heating soybean milk is at 100 ℃;

Select slurry: will add with the lactone of warm dissolved in boiled water in the cooled soya-bean milk, addition is the 0.25%-0.3% of soya-bean milk, stirs;

Can typing: after soya-bean milk was packed in the box, heating rapidly kept 15-20 minute in the time of 80-95 ℃, was cooled to normal temperature and got final product;

The inventive method characteristics are that the adding of described flavouring is the mashing off slurrying before can or puts in the slurry process that the flavouring and the soya-bean milk of adding together stir.

Compared with the prior art, beneficial effect of the present invention is embodied in:

1, the present invention has greatly improved the mouthfeel of inner ester bean curd.

2, multi-flavour lactone bean curd of the present invention is edible convenient.Its finished product is cooked by traditional cooking methods, can shorten cooking time, energy savings.Also can be directly edible as cold dish.

3, the adding of flavouring of the present invention can not destroy the nutrition of inner ester bean curd self, and the adding of salt etc. also can promote to solidify.

4, preparation method of the present invention is very simple, need not to change legacy equipment, and is easy to implement.

The specific embodiment:

In the present embodiment, adding at the soya-bean milk raw material that is used for preparing inner ester bean curd has agreeable to the taste flavouring.So promptly can be made into multi-flavour lactone bean curd.The flavouring that is added comprises an amount of salt, white granulated sugar and monosodium glutamate.Can also add peppery material, green onion juice, chop powder etc. according to different taste demands.

In concrete the making, the condiment that adds in 1 kilogram of soya-bean milk raw material can comprise salt 5～6 grams, white granulated sugar 2～4 grams and about 0.6 gram of monosodium glutamate.

Present embodiment also provides concrete preparation method, and its preparation section is:

1, the immersion of selecting materials: select the protein content height for use, fat content is low, grain Da Pi is thin, free from insect pests, acomia mould rotten soybean, soak through impurity elimination, after cleaning.

2, defibrination: after soaked soybean drains, add the water mill slurry.Feeding intake during defibrination, it is even to add water, guarantee smooth, the even thickness of beans paste that grinds.Water quality is preferably selected soft water for use, and amount of water is controlled at heavy 1.8 times of soybean.Grind to such an extent that the beans paste should in time add water with centrifuge filtration three times, can not put for a long time.In order to accelerate to filter, the temperature of water that add this moment is controlled at 60 ℃.Amount of water is produced soya-bean milk 5-6 kilogram by 1 kilogram of soybean.

3, mashing off slurrying: mashing off wants fast, and the time should be controlled at boils three in 15 minutes and open.When second opens, can add defoamer, heat again to 97-100 ℃ behind the froth breaking.The production requirement soymilk concentration of inner ester bean curd is higher, is generally about 12 ° of Be, approximately is the soya-bean milk that 1 kilogram of soybean produces the 5-6 kilogram.Insulation is 3-5 minute during the heating soybean milk to 100 after further filtering ℃, is cooled to thereafter below 30 ℃, adopts the 60-100 eye mesh screen to carry out secondary separation again;

4, select slurry: will add with the lactone of warm dissolved in boiled water in the cooled soya-bean milk, addition is the 0.25%-0.3% of soya-bean milk, adds flavouring simultaneously, together stirs.

5, can typing: after soya-bean milk was packed in the box, heating rapidly kept 15-20 minute in the time of 80-95 ℃, was cooled to normal temperature and got final product.

The adding of flavouring also can be that the flavouring and the soya-bean milk of adding together stir in the mashing off pulping process before can.

Claims

1, a kind of multi-flavour lactone bean curd is characterized in that adding at the soya-bean milk raw material that is used for preparing inner ester bean curd agreeable to the taste flavouring is arranged.

2, multi-flavour lactone bean curd according to claim 1 is characterized in that described flavouring comprises an amount of salt, white granulated sugar and monosodium glutamate.

3, multi-flavor making lactone bean curd according to claim 2 is characterized in that the condiment that adds comprises salt 5～6 grams, white granulated sugar 2～4 grams and about 0.6 gram of monosodium glutamate in 1 kilogram of soya-bean milk raw material.

4, the preparation method of the described multi-flavour lactone bean curd of a kind of claim 1, its preparation section is:

Can typing: after soya-bean milk was packed in the box, heating rapidly kept 15-20 minute in the time of 80-95 ℃, was cooled to normal temperature;

The adding that it is characterized in that described flavouring is the mashing off slurrying before can or puts in the slurry process that the flavouring and the soya-bean milk of adding together stir.