CN1326470C - Manufacturing method of pure natural tofu food - Google Patents
Manufacturing method of pure natural tofu food Download PDFInfo
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- CN1326470C CN1326470C CNB2005100782404A CN200510078240A CN1326470C CN 1326470 C CN1326470 C CN 1326470C CN B2005100782404 A CNB2005100782404 A CN B2005100782404A CN 200510078240 A CN200510078240 A CN 200510078240A CN 1326470 C CN1326470 C CN 1326470C
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Abstract
The present invention provides a manufacture method for a natural soybean curd food. The method orderly comprises the following steps: raw materials are processed, soaked and milled into soybean milk, and after milk dreg separation and milk boiling, natural soybean curd coagulating liquid is used for dropping and coagulating the soybean milk. Finally, press molding is carried out, and the natural soybean curd food is obtained. The present invention uses local natural environment and local natural soybeans, adopts a manual method to manufacture the natural soybean curd food, and maintains the proper quality and original flavor of soybeans. The natural soybean curd food has the advantages of pure, exquisite and lenitive taste, fresh color, good mouth feel, strong springiness and strong toughness. In local dishes, when the natural soybean curd is cut into thin threads, sheets and small blocks to be steamed, boiled, decocted, cooked, swilled, stewed, fried, etc., the natural soybean curd is not easy to shatter. Especially, after being refrigerated, the natural soybean curd in a cooked dish is especially tasty. The natural soybean curd is a high-grade food for locals to entertain guests, and is also one of popular foods which is commonly loved by people and has functions of nutrition and health care.
Description
Technical field
The present invention relates to a kind of preparation method of plant bean food, especially a kind of preparation method with pure natural soybean and soybean (broad bean) bean curd food of local characteristic.
Background technology
It is nutritious with it that bean food is made bean curd food, cheaply more and more become food important in people's diet, along with science and technology development, and people's requirement of suiting one's taste, also more and more diversified to processing variety of bean food and preparation method thereof, the one, be made into various bean curd foods to add various raw materials, as adding shelled peanut, be made into shelled peanut bean curd, and then be made into the shelled peanut bean curd food; Add corn, be made into corn bean curd, and then be made into the corn bean curd food.Also has konjak tofu food, blood bean curd food, rice tofu food, green bean curd food, green vegetables bean curd food, stewed bean curd with spinach food, bean curd with carrot food or the like.The 2nd, make bean curd food by changing curing agent.As the making bean curd foods such as lactone that adopt coagulating agent bittern, gypsum, bittern and Japan to introduce.The 3rd, make bean curd food to add various chemical addition agents.For the bean curd of making is fresh and tender with look white, add noxious materials such as sodium formaldehyde sulfoxylate as people.The 4th, make bean curd food with the method for mechanization.In order to adapt to the wilderness demand of people's daily life, adopt mechanization to produce continuously, and in the process of producing, add various chemical addition agents, so that the technical process of making bean curd food is quick and diversified.
The preparation method of above-mentioned these bean curd, it is the industrialization of bean curd preparation method and scientific, also be the demands of people to bean curd kind and taste thereof, but owing to added various additives in the method for making bean curd, bean curd of producing and bean curd food have lost the genuineness of traditional bean curd and bean curd food, do not satisfy people thirst for having the genuineness with local characteristic local flavor to demand, the especially people of existing bean curd and bean curd food broad bean and soybean tofu and bean curd food thereof.The inventor is according to the characteristics of local characteristic and beans, and in conjunction with the preparation method and the characteristics that have bean curd now, invention has the preparation method of the bean curd food of local characteristic.
Summary of the invention
The problem to be solved in the present invention is with natural soya bean and broad bean in the region, Wutai Mountain, make soya bean and broad bean bean curd food with Wutai Mountain local characteristic of the underground water in the region, Wutai Mountain, in order to solve natural soya bean and this problem of broad bean bean curd food that people thirst for the genuineness have, the invention provides the preparation method of a kind of pure natural soybean and broad bean bean curd food, solve the problem that the present invention proposes with it.
The present invention realizes that the above-mentioned purpose concrete grammar follows these steps to carry out 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 the ratio of 1:3, 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.
In the preparation method of above-mentioned pure natural tofu food, used bean curd solidification liquid is plant acid vegetable soup bean curd solidification liquid or natural bean curd coagulant.
Plant acid vegetable soup bean curd solidification liquid wherein 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.
Natural bean curd coagulant wherein 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.
Advantage that method had and good effect that the present invention prepares pure natural soybean and broad bean bean curd food are: utilize weather, soil property and natural environment in the region, Wutai Mountain, the natural soya bean and the broad bean of preferred local self seed growth, with the underground water in the region, Wutai Mountain, adopt the pure natural tofu of natural facility and free of contamination technological process making, and then make the bean curd food of pure natural.This method sheerly be natural material and natural method in conjunction with and the bean curd food made, the characteristic that has not only kept original soya bean and broad bean, and have genuine characteristics, therefore, the pure natural tofu food of making by this method has outside the characteristics of soya bean own and broad bean, also has lacol flavor and special processed soybean food quality.The characteristics that itself have soya bean and broad bean are: soya bean and broad bean contain various trace elements, the Flavonoid substances that needs as human body mainly absorbs from plants such as beans, it can remove various free radicals and metallo-chelate in the human body, comprise that flavones in the broad bean is to the action effect difference of dissimilar free radicals, broad bean and the soya bean in the territory, five tablelands particularly, have nourishing qi and blood, the nourishing the stomach of invigorating blood circulation, invigorating the spleen wide in, brain tonic skin moisten, tonifying kidney and strengthening yang, the wind that the looses functions such as fire of dispelling.Often take liberties with joke and bean curd food, can treat multiple diseases such as cough ant phlegm, indigestion, collapse hidrosis; The lacol flavor that itself has soya bean is: different weathers and the different plant of geographical environment growth, the area, Wutai Mountain has that the sky is clear and the air is crisp, soil property is fertile, natural environment is very friendly, especially Sheng Chang soya bean and broad bean plant, big and hard, chromaticness is pure, have unique beany flavour and higher nutritive value, in the dish in the region, Wutai Mountain, steam, boil, fry in shallow oil, stir-fry, braised, rinse, stew, fried etc. all be difficult for fragmentation, especially freezing after, taste is good to eat especially in the braised dish, is that the locality connects the first-class food that the people receives guests; Itself having the special quality of soya bean and broad bean is: because weather, soil property and environment, the soya bean and the broad bean of growth are special, and with the drinkable water in the region, Wutai Mountain, adopt soya bean and the broad bean bean curd that pure manual method makes and food has pure taste, exquisiteness is lubricious, color and luster is beautiful, mouthfeel good, elasticity and toughness are strong.It is edible to be cut into filament, thin slice, fritter.The bean curd that the present invention makes is of value to healthy, helps treatment of diseases and health cares such as diabetes, the cerebrovascular, is that people generally like one of popular food food, that alimentary health-care function is higher.
The specific embodiment
The present invention is described in more detail below in conjunction with embodiment:
Making the preparation method of pure natural tofu food carries out successively according to the following steps:
The first step, raw material processing: get natural broad bean 5000 grams in the region, Wutai Mountain, soya bean 5000 grams, decontamination, clean, cleaning, airing, place big iron pan respectively with the firewood heating, after stirring broad bean and soya bean evenly are warmed to 25 ℃～30 ℃, on stone mill, manually respectively broad bean and soya bean are divided half, remove the peel.
Second step, soak defibrination: broad bean and soya bean after will dividing respectively 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.
The 3rd step, screenings separates: the soya-bean milk breast that broad bean is become with water, soya bean and water mill mixes, and packs in the lump with in textile 50～150 purpose cloth filters that are made into, and adds 2 times boiling water, with hand rock from side to side dilution, the extruding, make soya-bean milk from soya-bean milk Ruzhong separating and filtering to container.
In the 4th step, 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 with radius sleeker then, and evenly add 100 gram bean curd solidification liquids, make the proteins coagulation in the soya-bean milk.
In the 5th step, compression moulding: the protein after will condensing places in the wooden frame, and compacting dehydration moulding in 30 minutes obtains pure natural tofu.
The 6th step, bean-curd product: the pure natural tofu of compression moulding is put into container, artificial stirring is broken, add edible salt 3 grams, edible zanthoxylum powder 1 gram, edible ginger powder 1 gram, edible monosodium glutamate 0.4 gram by bean curd per jin, broken last 10 grams of edible shallot are after stirring, manually be processed into diameter and be spherical about 30mm, after putting into big iron pan firewood again and being warmed to about 80 ℃, fire and promptly get pure natural tofu food with putting into oil cauldron after the edible soy sauce colouring, a bean curd ball also is in the locality.
In the preparation method of above-mentioned pure natural tofu food, select the used bean curd solidification liquid of slurry and can use plant acid vegetable soup bean curd solidification liquid, also can use natural bean curd coagulant.
Plant acid vegetable soup bean curd solidification liquid is with ternip cauline leaf, carrot cauline leaf and 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 grams by cauline leaf per jin, standing for fermentation promptly gets plant acid vegetable soup bean curd solidification liquid.
Natural bean curd coagulant is the local drinkable waters that add 200～250 grams at room temperature the container, adds edible powder KCl 8 grams, NaCl 10 grams, the CaCl of food-grade more successively
29 grams, MgCl
230 grams are got supernatant liquid filtering after stirring, dissolve, leaving standstill, and promptly get natural bean curd coagulant.
In above-mentioned process, selected raw material amount ranges and proportioning all can reach purpose of the present invention, plant acid vegetable soup bean curd solidification liquid especially, and effect is obvious especially, and the bean curd of selecting system is tender, white, bright.When mashing off condenses, be to boil the back maintenance after 10～15 minutes, slowly stirring, and press evenly adding 10 gram bean curd solidification liquids of per kilogram soya-bean milk, till the proteins coagulation in soya-bean milk with radius sleeker.
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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100782404A CN1326470C (en) | 2005-06-07 | 2005-06-07 | Manufacturing method of pure natural tofu food |
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| CNB2005100782404A CN1326470C (en) | 2005-06-07 | 2005-06-07 | Manufacturing method of pure natural tofu food |
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| CN1326470C true CN1326470C (en) | 2007-07-18 |
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| CNB2005100782404A Expired - Fee Related CN1326470C (en) | 2005-06-07 | 2005-06-07 | Manufacturing method of pure natural tofu food |
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| CN100403930C (en) * | 2006-04-07 | 2008-07-23 | 石彦国 | Automatic coagulating agent adding method in soybean curd production process and used automatic coagulating agent adding device |
| CN101904361A (en) * | 2010-08-02 | 2010-12-08 | 江南大学 | Method for liquefying beancurd, beverages with liquefied beancurd as base material and preparation method |
| CN102986907A (en) * | 2012-10-18 | 2013-03-27 | 田淦平 | Dried orange peel and toufu ball |
| CN102919380A (en) * | 2012-11-09 | 2013-02-13 | 杜紫慧 | Peanut curd |
| CN102986917A (en) * | 2012-12-13 | 2013-03-27 | 黄结云 | Preparation method for fresh-keeping black bean curd |
| CN105285137A (en) * | 2014-07-01 | 2016-02-03 | 黄鑫 | Tofu sausage and production method thereof |
| CN104886260A (en) * | 2015-05-11 | 2015-09-09 | 湖北神丹健康食品有限公司 | An instant tofu and a manufacturing technology thereof |
| CN104957265A (en) * | 2015-06-04 | 2015-10-07 | 济南大学 | Quick-frozen bean curd ball and preparation method thereof |
| CN112772850A (en) * | 2021-01-27 | 2021-05-11 | 西南林业大学 | Ecological pear vinegar bean curd and preparation process thereof |
| CN115152942A (en) * | 2022-05-25 | 2022-10-11 | 滦平峰峥食品有限公司 | Bean curd ball formula and preparation process thereof |
| CN115137043A (en) * | 2022-07-25 | 2022-10-04 | 昆山六盘月草苞豆制品有限公司 | Bean curd making method |
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| CN1033150A (en) * | 1987-11-19 | 1989-05-31 | 林同香 | The new method of system bean curd |
| CN1088401A (en) * | 1992-12-25 | 1994-06-29 | 沈阳市粮油食品科学研究所 | One preparation method that plants vegetables juice bean curd and bean product |
| CN1232629A (en) * | 1999-04-16 | 1999-10-27 | 吴春明 | Bean curd and its production process |
| CN1457682A (en) * | 2002-05-15 | 2003-11-26 | 刘芳友 | Method for producing bean curd |
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2005
- 2005-06-07 CN CNB2005100782404A patent/CN1326470C/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1033150A (en) * | 1987-11-19 | 1989-05-31 | 林同香 | The new method of system bean curd |
| CN1088401A (en) * | 1992-12-25 | 1994-06-29 | 沈阳市粮油食品科学研究所 | One preparation method that plants vegetables juice bean curd and bean product |
| CN1232629A (en) * | 1999-04-16 | 1999-10-27 | 吴春明 | Bean curd and its production process |
| CN1457682A (en) * | 2002-05-15 | 2003-11-26 | 刘芳友 | Method for producing bean curd |
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