CN104605029A - Novel preparation method for soybean slurry water beancurd and beancurd product prepared by method - Google Patents
Novel preparation method for soybean slurry water beancurd and beancurd product prepared by method Download PDFInfo
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- CN104605029A CN104605029A CN201510039751.9A CN201510039751A CN104605029A CN 104605029 A CN104605029 A CN 104605029A CN 201510039751 A CN201510039751 A CN 201510039751A CN 104605029 A CN104605029 A CN 104605029A
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Abstract
The invention discloses a novel preparation method for soybean slurry water beancurd. The method comprises the following steps: (1) selecting raw materials; (2) peeling; (3) soaking; (4) grinding; (5) removing froth; (6) removing residues; (7) boiling soybean slurry; (8) solidifying; (9) pressing. The invention further discloses a beancurd product prepared by implementing the novel preparation method for the soybean slurry water beancurd; a preparation process of the method provided by the invention is simple, convenient and easy to realize; soybean slurry water is utilized for solidification to form beancurd jelly, the soybean slurry water is formed by fermenting and souring water pressed out during beancurd preparation in the presence of lactobacilli, and other chemical substances do not need to be extra added, that is to say, gypsum, brine and other curing agents are not added in the preparation process, so that a fact that the beancurd is prepared from original soybean slurry is guaranteed and the product is guaranteed to be green, healthy and safe; the soybean slurry water beancurd product provided by the invention has remarkable characteristics that the soybean slurry water beancurd product is smooth and tender in mouth feel, rich in soybean aroma, indissoluble after being boiled for a long time, gradually expandable when being fried in a frying pan, relatively long in storage time, and the like; moreover, the soybean slurry water beancurd product is rich in nutriment, favorable for body health after being eaten for a long term, and favorable for wide popularization.
Description
Technical field
The invention belongs to bean curd technical field, be specifically related to a kind of novel pulp-water beancurd making method and bean-curd product thereof.
Background technology
Containing rich in protein in soybean, from bean or pea, extract protein, concentrated by salt, insoluble albumen can be changed into from soluble protein, and after these insoluble albumen are compressed, can be made into people institute and like and the bean product such as the bean curd of easily absorption.
Antitumaous effect simultaneously because having containing lecithin in soybean, and other compositions being of value to health are known for everyone, are therefore more formed into the various food that the people dote on.
Using soybean as food, the most frequently used way is still makes bean-curd product.At present, what the preparation method of bean curd generally adopted is traditional making from brine Preparation Method, containing multiple cation in the seawater in bittern, to calcium, magnesium etc. that bean curd plays an important role, magnesium is the important element of needed by human body, indispensable in human body, but the too high meeting of intake causes human physiology to occur extremely, and the person is damaged.Because China people comparatively like bean-curd product, edible bean-curd product is more, and long-term eating may exist the problem that in absorption preparation process of bean products, in bittern, metallic element is as excessive in magnesium.Thus the injury formed human body.
On the other hand, in the process preparing bean curd, also have and use gypsum product as the curing agent use preparing bean curd, similarly excessively use gypsum product, increasing to the harm of human body, therefore, people are seeking not use gypsum product to use as curing agent as far as possible.But often Shortcomings etc. in mouthfeel, and not accept by market.
Along with improving constantly of people's living standard, the requirement of bean curd food is not only and requires safe and sanitary, also nutritious, be conducive to health, and mouthfeel is good etc.; For this reason, develop a kind of green health, relieved safety, be conducive to the healthy pulp-water bean-curd product of people for needed for generation.
Summary of the invention
For above-mentioned deficiency, one of the object of the invention is, provides a kind of manufacturing process easy, be easy to realize, and production efficiency is high, the green health that can produce fast, relieved safety, be conducive to the novel pulp-water beancurd making method of the healthy pulp-water bean-curd product of people;
The object of the invention is also, provides a kind of and implements the obtained bean-curd product of above-mentioned novel pulp-water beancurd making method.
For achieving the above object, technical scheme provided by the present invention is:
A kind of novel pulp-water beancurd making method, it comprises the following steps:
(1) select materials; The soya bean of selected full grains, the bright Huang of color and luster is raw material;
(2) remove the peel: the skin of beancurd of soya bean is removed;
(3) soak: with water, the soya bean removing skin of beancurd is soaked;
(4) defibrination: the soya bean after soaking is ground, make the soybean milk particles of grind out contact with the air in the external world well, make soya bean fully discharge protein, obtain beans paste;
(5) foam is killed: brew beans with boiling water and stick with paste the object realizing killing foam;
(6) remove slag: filtering killing the paste of the beans after foam, to leach bean dregs, obtaining soya-bean milk;
(7) mashing off: carry out boiling to by the soya-bean milk filtered, removes beany flavor;
(8) slurry is selected: a slurry is carried out to the soya-bean milk removing beany flavor, forms Tofu pudding;
(9) suppress: Tofu pudding is contained and is pressed into mould, make pulp-water bean-curd product.
A kind of bean-curd product implemented above-mentioned novel pulp-water beancurd making method and obtain.
Beneficial effect of the present invention is: the manufacture craft of method provided by the invention is easy, be easy to realize, utilize pulp-water to carry out selecting slurry and form Tofu pudding, pulp-water is exactly the water pressed out when cooking bean curd, form through lactic acid bacteria effect fermentation souring, without the need to other any chemical substance composition of outer interpolation, ensure that magma manufactures beans, namely in manufacturing process, do not add gypsum, bittern and other curing agent, guarantee that Product Green is healthy, relieved safety; Pulp-water bean-curd product provided by the invention, have sliding tender, the beans of mouthfeel aromatic strongly fragrant, for a long time boil not rotten, enter more fried larger, the notable feature such as the holding time is longer of oil cauldron, and be rich in vegetable protein, human absorptivity is more than 95%, efficiently can supplement needed by human body mineral matter, nutritious, long-term eating more is beneficial to health, and is beneficial to extensive popularization.
Below in conjunction with drawings and Examples, the invention will be further described.
Accompanying drawing explanation
Fig. 1 is Making programme schematic diagram of the present invention.
Detailed description of the invention
Embodiment: see Fig. 1, a kind of novel pulp-water beancurd making method, it comprises the following steps:
(1) select materials; The soya bean of selected full grains, the bright Huang of color and luster is raw material;
(2) remove the peel: the skin of beancurd of soya bean is removed;
(3) soak: with water, the soya bean removing skin of beancurd is soaked; Preferably, this water is mountain spring water, and this mountain spring water is 90 ~ 110: 15 ~ 19 with the mass fraction ratio of soya bean; Concrete, summer cold water, winter, warm water, was 6 ~ 10 hours to the soak time of soya bean.
(4) defibrination: the soya bean after soaking is ground, make the soybean milk particles of grind out contact with the air in the external world well, make soya bean fully discharge protein, obtain beans paste; In the present embodiment, be turn stone mill by hand, realize the soya bean after to immersion and grind; In other embodiment, grinding machinery can be adopted to grind;
(5) foam is killed: brew beans with boiling water and stick with paste the object realizing killing foam; Concrete, beans are stuck with paste and contains in clean cauldron with the water soaking of getting away 10 ~ 30 minutes, period does not stop stirring and makes to soak up and down evenly, active component during beans are stuck with paste is dispersed into granule, be convenient to be dispersed in water, play good froth breaking, press down bubble effect, realize just can realizing froth breaking without defoamer, pressing down the object of bubble, ensure that the green safety of finished product bean curd;
(6) remove slag: filtering killing the paste of the beans after foam, to leach bean dregs, obtaining soya-bean milk; Concrete, containing in bull ladle bag by killing the paste of the beans after foam, with clamping plate extruding, filtering out bean dregs, obtaining soya-bean milk;
(7) mashing off: carry out boiling to by the soya-bean milk filtered, removes beany flavor; Concrete, boiled to 100 degrees Celsius with large torch soya-bean milk, then continue little fire and boil 5 ~ 25 minutes, beany flavour to be cooked;
(8) slurry is selected: a slurry is carried out to the soya-bean milk removing beany flavor, forms Tofu pudding; Concrete, described step (8) specifically comprises the following steps: (1) lowers the temperature: be cooled to 70 ~ 87 degrees Celsius adding cold water in firm well-done mashing off, stops heating; (2) wintercherry is prepared: wintercherry concentration ph value is 4.0; (3) once put slurry: ratio 10 jin of water, 1 jin of wintercherry, slowly clicks and enters in soya-bean milk with spoon; (4) secondary point slurry: ratio 9 jin of water, 2 jin of wintercherrys, slowly click and enter in soya-bean milk with spoon; (5) three some slurries: ratio 6 jin of water, 3 jin of wintercherrys, slowly click and enter in soya-bean milk with spoon; (6) four some slurries: ratio 5 jin of water, 5 jin of wintercherrys, slowly click and enter in soya-bean milk with spoon; (7) five some slurries: ratio 3 jin of water, 4 jin of wintercherrys, slowly click and enter in soya-bean milk with spoon; (8) six some slurries: ratio 1 jin of water, 4 jin of wintercherrys, slowly click and enter in soya-bean milk with spoon; (9) seven some slurries: ratio 0 jin of water, 2 jin of wintercherrys, slowly click and enter in soya-bean milk with spoon, and the existing micro-Huang of beans soup is limpid; (10) Stew pot: halt is starched, Stew pot 2 ~ 10 minutes; (11) pot is turned over: with long spoon, boosted by Tofu pudding gently and turn over; (12) post bake: moderate heat heating 4 ~ 20 minutes, makes Tofu pudding well-done, condensation energetically, forms Tofu pudding;
(9) suppress: Tofu pudding is contained and is pressed into mould, make pulp-water bean-curd product.Concrete, Tofu pudding being contained and suppresses into mould, divide and scrape bag, hard-pressed bale three times, the bean curd smooth surface of extrusion can be made by scraping bag, pass through hard-pressed bale, the bean curd corner of extrusion can be made full, after tight complete bag, be placed on Tofu pudding with bamboo double-edged fine-toothed comb, put two pressing plates, pressing plate is put after weight presses more than two hour, pulp-water bean curd is just compressing, makes pulp-water bean-curd product.
The manufacture craft of method provided by the invention is easy, be easy to realize, utilize pulp-water to carry out selecting slurry and form Tofu pudding, pulp-water is exactly the water pressed out when cooking bean curd, form through lactic acid bacteria effect fermentation souring, without the need to other any chemical substance composition of outer interpolation, ensure that magma manufactures beans, namely in manufacturing process, do not add gypsum, bittern and other curing agent, guarantee that Product Green is healthy, relieved safety.
A kind of bean-curd product implemented above-mentioned novel pulp-water beancurd making method and obtain.Shown by practical application experiment, bean-curd product prepared by the present invention have sliding tender, the beans of mouthfeel aromatic strongly fragrant, for a long time boil not rotten, enter more fried larger, the notable feature such as the holding time is longer of oil cauldron, and be rich in vegetable protein, wherein purine content is 67 milligrams/100 grams, similar with radish, Chinese cabbage, nutritious, long-term eating more is beneficial to health.
Above-described embodiment is only the good embodiment of the present invention, and the present invention can not enumerate out whole embodiments, the technical scheme of one of all employing above-described embodiments, or according to the equivalent variations that above-described embodiment does, all in scope.
The announcement of book and instruction according to the above description, those skilled in the art in the invention can also change above-mentioned embodiment and revise.Therefore, the present invention is not limited to detailed description of the invention disclosed and described above, also should fall in the protection domain of claim of the present invention modifications and changes more of the present invention.In addition, although employ some specific terms in this description, these terms just for convenience of description, do not form any restriction to the present invention.As described in the above embodiment the present invention, component same or analogous with it is adopted and other bean-curd product obtained and preparation method thereof, all in scope.
Claims (6)
1. a novel pulp-water beancurd making method, it is characterized in that, it comprises the following steps:
(1) select materials; The soya bean of selected full grains, the bright Huang of color and luster is raw material;
(2) remove the peel: the skin of beancurd of soya bean is removed;
(3) soak: with water, the soya bean removing skin of beancurd is soaked;
(4) defibrination: the soya bean after soaking is ground, make the soybean milk particles of grind out contact with the air in the external world well, make soya bean fully discharge protein, obtain beans paste;
(5) foam is killed: brew beans with boiling water and stick with paste the object realizing killing foam;
(6) remove slag: filtering killing the paste of the beans after foam, to leach bean dregs, obtaining soya-bean milk;
(7) mashing off: carry out boiling to by the soya-bean milk filtered, removes beany flavor;
(8) slurry is selected: a slurry is carried out to the soya-bean milk removing beany flavor, forms Tofu pudding;
(9) suppress: Tofu pudding is contained and is pressed into mould, make pulp-water bean-curd product.
2. novel pulp-water beancurd making method according to claim 1, is characterized in that, the water in described step (3) is mountain spring water, and this mountain spring water is 90 ~ 110: 15 ~ 19 with the mass fraction ratio of soya bean.
3. novel pulp-water beancurd making method according to claim 2, is characterized in that, described step (3) specifically comprises the following steps: summer cold water, winter, warm water, was 6 ~ 10 hours to the soak time of soya bean.
4. novel pulp-water beancurd making method according to claim 1, is characterized in that, described step (4) turns stone mill by hand, realizes the soya bean after to immersion and grinds.
5. novel pulp-water beancurd making method according to claim 1, is characterized in that, described step (5) body comprises the following steps: containing in bull ladle bag by killing the paste of the beans after foam, with clamping plate extruding, filtering out bean dregs, obtaining soya-bean milk.
6. one kind implements the claims the obtained bean-curd product of the described novel pulp-water beancurd making method of one of 1-3.
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Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105028677A (en) * | 2015-09-15 | 2015-11-11 | 刘梅芳 | Tofu coagulator and method for preparing tofu by means of same |
| CN105028669A (en) * | 2015-07-28 | 2015-11-11 | 潍坊友容实业有限公司 | Suaeda salsa bean curd product and preparation method thereof |
| CN105145857A (en) * | 2015-07-31 | 2015-12-16 | 潍坊友容实业有限公司 | Preparation method of salicornia europaea bean curds |
| CN105285139A (en) * | 2015-09-15 | 2016-02-03 | 刘梅芳 | Bean curd coagulant and preparation method of fermented bean curd by applying the bean curd coagulant |
| CN107047791A (en) * | 2017-01-23 | 2017-08-18 | 刘珍文 | A kind of preparation technology of selenium-enriched vinegar soft beancurd |
| CN109042905A (en) * | 2018-10-29 | 2018-12-21 | 榆林市榆阳区昱茂农业科技有限公司 | A kind of processing method of water spot bean curd |
| CN109221436A (en) * | 2018-10-17 | 2019-01-18 | 刘建平 | A kind of preparation method of fermented glutinous rice bean curd and a bean curd ball |
| CN109793049A (en) * | 2017-11-16 | 2019-05-24 | 涟源市曾泰顺游浆豆腐有限公司 | A kind of trip liquid bean curd preparation method |
| CN109997926A (en) * | 2019-03-27 | 2019-07-12 | 湖南五月豆香食品有限公司 | A kind of production technology for removing purine bean product |
| CN110379284A (en) * | 2019-08-27 | 2019-10-25 | 山东冠珍轩豆制食品有限公司 | One beans five eat production apparatus for demonstrating and application method |
| CN110839708A (en) * | 2019-11-01 | 2020-02-28 | 刘志永 | Preparation method of flavored bean product |
| CN110881531A (en) * | 2019-12-13 | 2020-03-17 | 务川自治县长脚滩水果种销农民专业合作社 | Processing technology of dense dried bean curd |
| CN110915930A (en) * | 2019-12-10 | 2020-03-27 | 李婧宜 | Bean milk curd and preparation method thereof |
| CN110915936A (en) * | 2019-11-26 | 2020-03-27 | 湖南省修身堂保健养生有限公司 | Method for making new and old vinegar curdled bean curd |
| CN110934194A (en) * | 2019-11-25 | 2020-03-31 | 湖南苗妹子食品股份有限公司 | Enzyme water bean curd and preparation process thereof |
| CN112586673A (en) * | 2021-01-18 | 2021-04-02 | 紫云自治县来发豆腐加工厂 | Preparation method of pickled bean curd and pickled bean curd product |
| CN115606749A (en) * | 2022-06-24 | 2023-01-17 | 贵州省现代农业发展研究所(贵州省现代农村发展研究中心、贵州省农村经济与社会发展科学研究所、贵州省农产品加工研究所) | Preparation method of bean curd product |
| CN115708565A (en) * | 2022-11-21 | 2023-02-24 | 榆林市榆阳区沙地上郡开发有限公司 | Bean product processing method and bean curd porridge preparation method |
| CN115736189A (en) * | 2022-11-21 | 2023-03-07 | 榆林市榆阳区沙地上郡开发有限公司 | Food processing method based on bean product |
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| CN102057989A (en) * | 2009-11-18 | 2011-05-18 | 张玉锋 | Method for preparing bean curd from fermented soybean milk |
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Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105028669A (en) * | 2015-07-28 | 2015-11-11 | 潍坊友容实业有限公司 | Suaeda salsa bean curd product and preparation method thereof |
| CN105145857A (en) * | 2015-07-31 | 2015-12-16 | 潍坊友容实业有限公司 | Preparation method of salicornia europaea bean curds |
| CN105285139A (en) * | 2015-09-15 | 2016-02-03 | 刘梅芳 | Bean curd coagulant and preparation method of fermented bean curd by applying the bean curd coagulant |
| CN105028677A (en) * | 2015-09-15 | 2015-11-11 | 刘梅芳 | Tofu coagulator and method for preparing tofu by means of same |
| CN107047791B (en) * | 2017-01-23 | 2020-07-31 | 刘珍文 | Preparation process of selenium-rich vinegar water bean curd |
| CN107047791A (en) * | 2017-01-23 | 2017-08-18 | 刘珍文 | A kind of preparation technology of selenium-enriched vinegar soft beancurd |
| CN109793049A (en) * | 2017-11-16 | 2019-05-24 | 涟源市曾泰顺游浆豆腐有限公司 | A kind of trip liquid bean curd preparation method |
| CN109221436A (en) * | 2018-10-17 | 2019-01-18 | 刘建平 | A kind of preparation method of fermented glutinous rice bean curd and a bean curd ball |
| CN109042905A (en) * | 2018-10-29 | 2018-12-21 | 榆林市榆阳区昱茂农业科技有限公司 | A kind of processing method of water spot bean curd |
| CN109997926A (en) * | 2019-03-27 | 2019-07-12 | 湖南五月豆香食品有限公司 | A kind of production technology for removing purine bean product |
| CN110379284A (en) * | 2019-08-27 | 2019-10-25 | 山东冠珍轩豆制食品有限公司 | One beans five eat production apparatus for demonstrating and application method |
| CN110839708A (en) * | 2019-11-01 | 2020-02-28 | 刘志永 | Preparation method of flavored bean product |
| CN110934194A (en) * | 2019-11-25 | 2020-03-31 | 湖南苗妹子食品股份有限公司 | Enzyme water bean curd and preparation process thereof |
| CN110915936A (en) * | 2019-11-26 | 2020-03-27 | 湖南省修身堂保健养生有限公司 | Method for making new and old vinegar curdled bean curd |
| CN110915930A (en) * | 2019-12-10 | 2020-03-27 | 李婧宜 | Bean milk curd and preparation method thereof |
| CN110881531A (en) * | 2019-12-13 | 2020-03-17 | 务川自治县长脚滩水果种销农民专业合作社 | Processing technology of dense dried bean curd |
| CN112586673A (en) * | 2021-01-18 | 2021-04-02 | 紫云自治县来发豆腐加工厂 | Preparation method of pickled bean curd and pickled bean curd product |
| CN115606749A (en) * | 2022-06-24 | 2023-01-17 | 贵州省现代农业发展研究所(贵州省现代农村发展研究中心、贵州省农村经济与社会发展科学研究所、贵州省农产品加工研究所) | Preparation method of bean curd product |
| CN115606749B (en) * | 2022-06-24 | 2024-01-30 | 贵州省现代农业发展研究所(贵州省现代农村发展研究中心、贵州省农村经济与社会发展科学研究所、贵州省农产品加工研究所) | Preparation method of bean curd products |
| CN115708565A (en) * | 2022-11-21 | 2023-02-24 | 榆林市榆阳区沙地上郡开发有限公司 | Bean product processing method and bean curd porridge preparation method |
| CN115736189A (en) * | 2022-11-21 | 2023-03-07 | 榆林市榆阳区沙地上郡开发有限公司 | Food processing method based on bean product |
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Application publication date: 20150513 |
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