CN1631228A - Bean curd with novel color and taste and preparation method thereof - Google Patents
Bean curd with novel color and taste and preparation method thereof Download PDFInfo
- Publication number
- CN1631228A CN1631228A CNA2005100048266A CN200510004826A CN1631228A CN 1631228 A CN1631228 A CN 1631228A CN A2005100048266 A CNA2005100048266 A CN A2005100048266A CN 200510004826 A CN200510004826 A CN 200510004826A CN 1631228 A CN1631228 A CN 1631228A
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- bean
- drink
- fermented
- bean curd
- taste
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Abstract
The invention discloses a kind of bean curd with novel color and taste, which is prepared by using soya bean as main ingredient, matching with peanut, mung bean, peas and kidney beans as adjuvant, charging gypsum. The prepared bean curd has better taste, and the color, fragrance and nourishing composition peculiar to various beans can be kept.
Description
Invention field
The present invention relates to food, particularly relate to a kind of bean curd and preparation method thereof.
Technical background
Common beancurd is extremely full with the clear water bubble by soya bean, and adapted clear water and soya bean are worn into fermented bean drink, after filtering, fermented bean drink are boiled, and adds gypsum or bittern and makes fermented bean drink form bulk, behind the unnecessary moisture content of bulk extruding, promptly gets bean curd.Though this traditional bean curd is welcome by the masses deeply, mouthfeel is poor, improves day by day in people's living standard, and is excellent inadequate.
Summary of the invention
The present invention aims to provide the bean curd and the preparation method of different colours, taste, to increase the pattern taste of bean curd.
The present invention is achieved in that a kind of novel color and taste bean curd, it is characterized in that: be major ingredient with the soya bean, the collocation or the peanut of arranging in pairs or groups respectively, mung bean, pea, kidney bean auxiliary material are dosed the batching gypsum, the bean curd of formulated auxiliary material taste.
Further, soya bean: auxiliary material: batching=80: 20: 1.
Further, soya bean: peanut: gypsum=10: 10: 1 makes the bean curd of peanut taste.
Further, soya bean: peanut: mung bean: Peas: kidney bean: gypsum=70: 10: 5: 5: 5: 1, make the bean curd of hundred beans tastes.
The compound method of described novel color and taste bean curd is characterized in that:
1) raw material is soaked with clear water, the time is respectively: soya bean 5 hours, peanut 8 hours, mung bean 12 hours, Peas 8 hours, kidney bean 8 hours;
2) with soaked raw material respectively the adapted clear water wear into fermented bean drink;
3) the gained fermented bean drink is put into the filtration of arranging net of accurate layer sand, considered the impurity that in the fermented bean drink;
4) fermented bean drink after will filtering respectively boils three times;
5) fermented bean drink that will boil changes in another container, mixes and add proper amount of gypsum batching at once, static a little cause layering;
6) take the fermented bean drink layer of pasty state, put into mould shape collection depressor, extrude unnecessary moisture content, promptly get the bean curd of the taste of wanting.
Further, the fermented bean drink after the described filtration is respectively boiled three times, the fermented bean drink of available backup is poured in the container that boils out when boiling, and prevents outer benefit.
Further, with the described fermented bean drink that will boil, change in another container, mix and add the proper amount of gypsum batching at once, described gypsum batching is mixed well with fermented bean drink earlier.
Further, take the fermented bean drink layer of pasty state, put into mould shape collection depressor, extrude unnecessary moisture content, described when putting into mould shape collection depressor, spread the crocus cloth of precision earlier after, after fermented bean drink packed tightly, extruding again, the bottom of described mould shape collection depressor needs with the bar seam plate that can leak.
Beneficial effect of the present invention is that mouthfeel can keep the distinctive color of various beans, fragrance and nutritional labeling significantly better than common beancurd.
The specific embodiment
For further setting forth the present invention, be the example explanation with the example:
Example 1: get soya bean 250 grams, peanut 250 grams, gypsum 250 grams are mixed with the bean curd of peanut taste, carry out following operation:
1, respectively soya bean was soaked 5 hours peanut 8 hours with clear water.
2, soaked soya bean, peanut are worn into fermented bean drink with clear water respectively.
3,2 kinds of fermented bean drink are put into the filtration of arranging net of accurate layer sand, considered the impurity that in the fermented bean drink;
4, the fermented bean drink after will filtering respectively boils three times;
5, the fermented bean drink that will boil changes in another container, mixes and add proper amount of gypsum batching at once, static a little cause layering;
6, take the fermented bean drink layer of pasty state, put into mould shape collection depressor, extrude unnecessary moisture content, promptly get the bean curd of the taste of wanting.
Example 2: get 7 kilograms of soya beans, 10 kilograms of peanuts, 5 kilograms in mung bean, 5 kilograms of Peas, 5 kilograms of beans, 5 kilograms of preparations of gypsum:
1. raw material is soaked with clear water, the time is respectively: soya bean 5 hours, peanut 8 hours, mung bean 12 hours, Peas 8 hours, kidney bean 8 hours;
With soaked raw material respectively the adapted clear water wear into fermented bean drink;
3. the gained fermented bean drink is put into the filtration of arranging net of accurate layer sand, considered and impurity in the fermented bean drink;
4. the fermented bean drink after will filtering respectively boils three times; The fermented bean drink of available backup is poured in the container that boils out when boiling, and prevents outer benefit.
5. the fermented bean drink that will boil changes in another container, mixes at once and add an amount of to mix well the gypsum batching with fermented bean drink earlier, static a little cause layering;
6. take the fermented bean drink layer of pasty state, put into mould shape collection depressor, spread the crocus cloth of precision earlier after, after fermented bean drink packed tightly, extruding again, the bottom of mould shape collection depressor is selected the bar seam plate that can leak for use.
Claims (8)
1, a kind of novel color and taste bean curd is characterized in that: be major ingredient with the soya bean, the collocation or the peanut of arranging in pairs or groups respectively, mung bean, pea, kidney bean auxiliary material are dosed the batching gypsum, the bean curd of formulated auxiliary material taste.
2, according to claims 1 described a kind of bean curd, it is characterized in that soya bean: auxiliary material: batching=80: 20: 1.
3, according to claims 1 described a kind of bean curd, it is characterized in that soya bean: peanut: gypsum=10: 10: 1 makes the bean curd of peanut taste.
4, according to claims 1 described a kind of bean curd, it is characterized in that soya bean: peanut: mung bean: Peas: kidney bean: gypsum=70: 10: 5: 5: 5: 1, make the bean curd of hundred beans tastes.
5, the compound method of the described novel color and taste bean curd of one of a kind of claim 1-4 is characterized in that:
1) raw material is soaked with clear water, the time is respectively: soya bean 5 hours, peanut 8 hours, mung bean 12 hours, Peas 8 hours, kidney bean 8 hours;
2) with soaked raw material respectively the adapted clear water wear into fermented bean drink;
3) the gained fermented bean drink is put into the filtration of arranging net of accurate layer sand, considered the impurity that in the fermented bean drink;
4) fermented bean drink after will filtering respectively boils three times;
5) fermented bean drink that will boil changes in another container, mixes and add proper amount of gypsum batching at once, static a little cause layering;
6) take the fermented bean drink layer of pasty state, put into mould shape collection depressor, extrude unnecessary moisture content, promptly get the bean curd of the taste of wanting.
6, according to the compound method of claims 5 described bean curd, the fermented bean drink after the described filtration is respectively boiled three times, it is characterized in that: the fermented bean drink of available backup is poured in the container that boils out when boiling, and prevents outer benefit.
7, according to the compound method of claims 5 described bean curd,, change in another container, mix and add the proper amount of gypsum batching at once, it is characterized in that the described fermented bean drink that will boil: described gypsum batching, mix well with fermented bean drink earlier.
8, according to the compound method of claims 5 described bean curd, take the fermented bean drink layer of pasty state, put into mould shape collection depressor, extrude unnecessary moisture content, it is characterized in that: when putting into mould shape collection depressor, spread the crocus cloth of precision earlier after, after fermented bean drink packed tightly, squeeze, the bottom of described mould shape collection depressor needs with the bar seam plate that can leak again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100048266A CN1631228A (en) | 2005-02-02 | 2005-02-02 | Bean curd with novel color and taste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100048266A CN1631228A (en) | 2005-02-02 | 2005-02-02 | Bean curd with novel color and taste and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1631228A true CN1631228A (en) | 2005-06-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2005100048266A Pending CN1631228A (en) | 2005-02-02 | 2005-02-02 | Bean curd with novel color and taste and preparation method thereof |
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| CN (1) | CN1631228A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106615212A (en) * | 2016-12-29 | 2017-05-10 | 吉林农业大学 | Dried pea tofu and preparation method thereof |
-
2005
- 2005-02-02 CN CNA2005100048266A patent/CN1631228A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106615212A (en) * | 2016-12-29 | 2017-05-10 | 吉林农业大学 | Dried pea tofu and preparation method thereof |
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