CN103891917B - The preparation method of stone mill marmite processed bean curd - Google Patents
The preparation method of stone mill marmite processed bean curd Download PDFInfo
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- CN103891917B CN103891917B CN201410155821.2A CN201410155821A CN103891917B CN 103891917 B CN103891917 B CN 103891917B CN 201410155821 A CN201410155821 A CN 201410155821A CN 103891917 B CN103891917 B CN 103891917B
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Abstract
The present invention relates to a kind of preparation method of stone mill marmite processed bean curd, it is characterized in that, comprise the following steps: (1), screening soya bean; (2) 5-6 hour, by the soya bean after screening in step (1) is soaked at normal temperatures, clean by clean water; (3) soya bean after cleaning is poured in stone mill and fully grinds, obtain soya-bean milk material; (4) stirred by the soya-bean milk material after boiling water and grinding, then filter with filter cloth, remove soya-bean milk slag, obtain soybean milk liquid, then soybean milk liquid is burnt to steps such as boilings, and last natural coagulation 5-10 minute, can use.Advantage of the present invention is: be made in marmite, farthest remains nutritional labeling, prevents the loss of nutritional labeling, nutritious, and mouthfeel is huge good, is beneficial to health and health.
Description
Technical field
The present invention relates to a kind of preparation method of stone mill marmite processed bean curd, belong to pure manual making food field.
Background technology
Existing processed bean curd processing relies on machinery to complete mostly, and in mouthfeel and in the reservation of nutritional profile, the very large deficiency of existence, so need further to improve the processing technology of current processed bean curd.
Summary of the invention
For overcoming the defect of prior art, the invention provides a kind of preparation method of pure home built stone mill marmite processed bean curd, technical scheme of the present invention is: a kind of preparation method of stone mill marmite processed bean curd, is characterized in that, comprise the following steps:
(1), soya bean is screened;
(2) 5-6 hour, by the soya bean after screening in step (1) is soaked at normal temperatures, then clean by clean water;
(3) soya bean after cleaning and clear water are poured in stone mill and fully ground, soya bean and clear water weight ratio are 1: 2, obtain soya-bean milk material;
(4) the soya-bean milk material after boiling water and grinding is stirred, then filter with filter cloth, remove soya-bean milk slag, obtain soybean milk liquid, then soybean milk liquid is burnt to boiling;
(5) pour in marmite by edible plaster powder solution, stir along single direction, limit is stirred and is added the soybean milk liquid obtained in step (4);
(6) will the beans foam skim on upper strata be floated on, and marmite be covered, natural coagulation 5-10 minute, can use.
Screening step in described step (1) is: the soya bean choosing full grains, by flat seed and Impurity removal.
In described step (4), the weight ratio of boiling water and soya-bean milk material is 1: 1.
The preparation method of the edible plaster powder solution in described step (5) is: dissolve edible plaster powder with boiling water, carries out being filtered into suitable, to remove the impurity in land plaster, then obtain edible plaster powder solution to facilitate.
The weight ratio of described edible plaster powder and the soya bean after screening is 1: 50.
Advantage of the present invention is: pure manual stone mill grinding, is made, farthest remains nutritional labeling in marmite, nutritious, and mouthfeel is huge good, is conducive to health and health.
Detailed description of the invention
Further describe the present invention below in conjunction with specific embodiment, advantage and disadvantage of the present invention will be more clear along with description.But these embodiments are only exemplary, do not form any restriction to scope of the present invention.It will be understood by those skilled in the art that and can modify to the details of technical solution of the present invention and form or replace down without departing from the spirit and scope of the present invention, but these amendments and replacement all fall within the scope of protection of the present invention.
Embodiment 1:
The present invention relates to a kind of preparation method of the pure stone mill marmite processed bean curd made by hand, comprise the following steps:
(1), soya bean is screened;
(2), by the soya bean after screening in step (1) 5 hours are soaked at normal temperatures, then clean by clean water;
(3) soya bean after cleaning and clear water are poured in stone mill and fully ground, soya bean and clear water weight ratio are 1: 2, obtain soya-bean milk material;
(4) the soya-bean milk material after boiling water and grinding is stirred, then filter with filter cloth, remove soya-bean milk slag, obtain soybean milk liquid, then soybean milk liquid is burnt to boiling;
(5) pour in marmite by edible plaster powder solution, stir along single direction, limit is stirred and is added the soybean milk liquid obtained in step (4);
(6) will the beans foam skim on upper strata be floated on, and marmite be covered, natural coagulation 5-10 minute, can use.
Screening step in described step (1) is: the soya bean choosing full grains, by flat seed and Impurity removal.
In described step (4), the weight ratio of boiling water and soya-bean milk material is 1: 1.
The preparation method of the edible plaster powder solution in described step (5) is: dissolve edible plaster powder with boiling water, carries out being filtered into suitable, to remove the impurity in land plaster, obtain edible plaster powder solution to facilitate.
The weight ratio of described edible plaster powder and the soya bean after screening is 1: 50.
Embodiment 2:
Difference from Example 1 is: the soak time in step (2) is 6 hours.The processed bean curd be prepared from by above-described embodiment and traditional handicraft (in background technology, adopting the processed bean curd of machining) preparation are carried out foretasting and detecting, and nutritional labeling conclusion contained in every 100g is as follows:
| Mouthfeel | Vitamin | Calcium | Potassium | Heat | |
| The application | Good | 4 milligrams | 201 milligrams | 196 milligrams | 102 kilocalories |
| Background technology | Generally | 2 milligrams | 174 milligrams | 160 milligrams | 70 kilocalories |
Below be only the comparison of the nutritional labeling data of part, by the analysis of above-mentioned main nutrient composition, can learn, the application to the greatest extent at utmost remains nutritional labeling, and mouthfeel is first-class.
Claims (2)
1. a preparation method for stone mill marmite processed bean curd, is characterized in that, is made up of following steps:
(1), soya bean is screened;
(2) 5-6 hour, by the soya bean after screening in step (1) is soaked at normal temperatures, then clean by clean water;
(3) soya bean after cleaning and clear water are poured in stone mill and fully ground, soya bean and clear water weight ratio are 1: 2, obtain soya-bean milk material;
(4) the soya-bean milk material after boiling water and grinding is stirred, then filter with filter cloth, remove soya-bean milk slag, obtain soybean milk liquid, then soybean milk liquid is burnt to boiling; In described step (4), the weight ratio of boiling water and soya-bean milk material is 1: 1;
(5) pour in marmite by edible plaster powder solution, stir along single direction, limit is stirred and is added the soybean milk liquid obtained in step (4); The preparation method of the edible plaster powder solution in described step (5) is: dissolve edible plaster powder with boiling water, carries out being filtered into suitable, to remove the impurity in land plaster, then obtain edible plaster powder solution to facilitate; The weight ratio of described edible plaster powder and the soya bean after screening is 1: 50;
(6) will the beans foam skim on upper strata be floated on, and marmite be covered, natural coagulation 5-10 minute, can use.
2. the preparation method of stone mill marmite processed bean curd according to claim 1, is characterized in that, the screening step in described step (1) is: the soya bean choosing full grains, by flat seed and Impurity removal.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410155821.2A CN103891917B (en) | 2014-04-18 | 2014-04-18 | The preparation method of stone mill marmite processed bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410155821.2A CN103891917B (en) | 2014-04-18 | 2014-04-18 | The preparation method of stone mill marmite processed bean curd |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103891917A CN103891917A (en) | 2014-07-02 |
| CN103891917B true CN103891917B (en) | 2016-02-17 |
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| CN201410155821.2A Active CN103891917B (en) | 2014-04-18 | 2014-04-18 | The preparation method of stone mill marmite processed bean curd |
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Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106720420A (en) * | 2016-11-30 | 2017-05-31 | 重庆瑶红食品有限公司 | The preparation method of processed bean curd |
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2014
- 2014-04-18 CN CN201410155821.2A patent/CN103891917B/en active Active
Non-Patent Citations (5)
| Title |
|---|
| 中国豆腐的起源与发展;杨坚;《农业考古》;20041231(第01期);217-226 * |
| 石膏豆腐免压榨工艺技术研究;石小琼等;《食品工业科技》;20051231;第26卷(第12期);106-107,110 * |
| 砂锅能留在营养;路恒;《健康向导》;20101231(第5期);50 * |
| 豆制品常识;《世界标准信息》;20031231(第09期);5 * |
| 豆腐的制作技巧;孙义章;《中国农村小康科技》;20111231(第01期);31 * |
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| CN103891917A (en) | 2014-07-02 |
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