CN1685962A - Manufacturing method of pure natural soybean tofu - Google Patents
Manufacturing method of pure natural soybean tofu Download PDFInfo
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- CN1685962A CN1685962A CNA2005100744775A CN200510074477A CN1685962A CN 1685962 A CN1685962 A CN 1685962A CN A2005100744775 A CNA2005100744775 A CN A2005100744775A CN 200510074477 A CN200510074477 A CN 200510074477A CN 1685962 A CN1685962 A CN 1685962A
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Abstract
A natural soybean curd for preventing and treating diabetes and cerebrovascular disease is prepared from soybean through pretreating, immersing, grinding, milk-dreg separation, boiling, coagulating by adding the coagulant, and pressing.
Description
Technical field
The present invention relates to a kind of preparation method of plant bean food, especially a kind of preparation method of local pure natural soybean tofu.
Background technology
It is nutritious with it that bean food is made bean curd, the cheap important foodstuffs that more and more becomes 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, add various raw materials with it and make bean curd.As add peanut, be made into peanut bean curd; Add corn, be made into corn bean curd.Also have konjak tofu, blood bean curd, rice tofu, green bean curd, green vegetables bean curd, stewed bean curd with spinach, bean curd with carrot or the like.The 2nd, make bean curd by changing curing agent.As the making bean curd such as lactone that adopt coagulating agent bittern, gypsum, bittern and Japan to introduce.The 3rd, make bean curd 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 the mechanization of bean curd method.In order to adapt to the wilderness demand of people's daily life, adopt mechanization to produce continuously, make the technical process of making bean curd rapid and diversified.
The preparation method of above-mentioned these bean curd, be the industrialization and the modernization of bean curd preparation method, also be the demands of people to beans diet kind and taste, but, make in the method for bean curd at existing bean food, the hardness and the toughness of the bean curd of making are not enough, are cut into behind filament, thin slice, the fritter easily broken, frangible, especially fry in shallow oil, boil, in the stir-fry, braised, the edible processing of stewing, fragile mashed; Through low temperature drying or freezing after, also easy fracture, the color and luster jaundice, cellular porosity is too much excessive etc.; The bean curd of making in the particularly existing bean curd preparation method, lost the genuineness of traditional soybean tofu food, the special soybean tofu of thirsting for having genuineness of people in diet, but on the existing market, can't buy genuine soybean tofu, satisfy the demand of people to soybean tofu, especially the soybean tofu snack that has the local characteristic local flavor, lost the characteristic local flavor of local genuineness, the inventor is according to the characteristics of local characteristic and beans, and, invent out the preparation method of the pure natural tofu that is fit to local characteristic in conjunction with the preparation method and the characteristics that have bean curd now.
Summary of the invention
The problem to be solved in the present invention is in the preparation method of existing soybean tofu, can't make genuine soybean tofu, the natural soya bean in the region, Wutai Mountain particularly, the soybean tofu of making of the underground water of this locality with local local characteristic, in order to solve this problem of natural soybean tofu that people thirst for the genuineness have, the invention provides a kind of preparation method of pure natural soybean tofu, 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 the natural soya bean the region, Wutai Mountain in, decontamination, clean, cleaning, airing, place with the big iron pan of fire heating, stir soya bean and evenly heat after 25 ℃～30 ℃, on stone mill, manually soya bean divided partly, remove the peel;
(2) soak defibrination: the soya bean after will dividing partly, removing the peel places container to use local underground water natural immersion 4～6 hours, when soya bean becomes the expansion shape, ratio in soya bean and water adds water at 1: 3, and manually water and soya bean is worn into 60～150 purpose soya-bean milk breasts together on stone mill;
(3) screenings separates: the soya-bean milk breast that soya bean and water are worn into is together packed into in textile 50～150 purpose bag hoses that are made into, adds 2 times boiling water, with hand rock from side to side dilution, push, 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 fire heating just the soya-bean milk after the isolated by filtration, the temperature fire kept 10～15 minutes, slowly stirred with radius sleeker then, and evenly added ten gram bean curd solidification liquids by every kilogram of soya-bean milk, made the bean curd proteins coagulation in the soya-bean milk;
(5) compression moulding: the bean curd protein after separation condensed places in the wooden frame, and compacting dehydration moulding in 30 minutes promptly gets pure natural soybean tofu.
Bean curd solidification liquid described in the above-mentioned pure natural tofu preparation method is plant bean curd solidification liquid, plant acid vegetable soup bean curd solidification liquid or natural bean curd coagulant.
Wherein said plant bean curd solidification liquid is that local wheat and millet are processed into edible flour, 50% mix by each, the water that adds 2 times again, stir, spontaneous fermentation at room temperature, the local drinkable water that adds 3 times after the fermentation is again got supernatant liquid filtering after stirring, dissolve, leaving standstill, and promptly gets plant bean curd solidification liquid.
Wherein said plant acid vegetable soup bean curd solidification liquid is with local ternip cauline leaf, carrot cauline leaf and turnip cauline leaf, the boiling water that places big iron pan inherence to boil is crossed water softening and sterilization, the length that is cut into 3～5 millimeters is then put into cylinder, add edible salt 3～5 grams by cauline leaf per jin again, standing for fermentation, the vegetable soup that standing for fermentation goes out promptly is a plant acid vegetable soup bean curd solidification liquid.
Wherein said natural bean curd coagulant is the local drinkable waters that add 200～250 grams at room temperature the container, adds edible powder KCl 8～10 grams, NaCl 8～10 grams, the CaCl of food-grade more successively
288～10 grams, MgCl
225～30 grams are got supernatant liquid filtering after stirring, dissolve, leaving standstill, and promptly get natural bean curd coagulant.
The present invention prepares advantage and the good effect that the method for pure natural soybean tofu has and is: at first be that this method utilizes local weather, soil property and natural environment to make soybean tofu; Next is a natural soya bean of having chosen local self seed and growth, makes soybean tofu with local underground water; The 3rd is that this method adopts free of contamination technological process fully, do not have to add any chemical addition agent, and the natural facility of the locality of being adopted when making.This method sheerly be natural material and natural method in conjunction with and the soybean tofu made, the characteristic that has not only kept original soya bean, and have genuine characteristics, therefore, the soybean tofu of making by this method has outside the characteristics of own soya bean, also have its lacol flavor and special bean curd quality: the characteristics that itself have soya bean are: soybean tofu contains various trace elements, 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, the pure natural soybean that can treat in multiple disease, the especially regions, Wutai Mountain such as cough ant phlegm, indigestion, collapse hidrosis is more superior than other regional soya bean.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 plant, big and hard, chromaticness is pure, have unique beany flavour and higher nutritive value, in the dish of this locality, steam, boil, fry in shallow oil, stir-fry, braised, fried, rinse, stew etc. and 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 bean curd quality of soya bean is: because weather, environment and soil property, the soya bean of growth has special quality, and with the soya bean of local drinkable water and local growth, the soybean tofu that adopts pure manual method to make 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 soybean tofu that the present invention makes also 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 further detail below in conjunction with embodiment:
The preparation method of making pure natural soybean tofu is carried out successively according to the following steps:
The first step is got pure natural soybean 5000 gram in the region, Wutai Mountain, the screening decontamination, cleans airing, places big iron pan with just fire heating, stirs soya bean and evenly heats after 25 ℃～30 ℃, manually soya bean is divided half then on stone mill, removes the peel;
Second step, with divide half, soya bean after the peeling places container with local underground water natural immersion 4～6 hours, when soya bean becomes the expansion shape, add water at 1: 3 in the ratio of soya bean and water, and on stone mill, manually water and soya bean worn into 60～150 purpose soya-bean milk breasts together;
The 3rd step, the soya-bean milk breast that soya bean and water are worn into is together packed into in textile 50～150 purpose bag hoses that are made into, add 2 times boiling water, with hand rock from side to side dilution, push, make soya-bean milk from soya-bean milk Ruzhong separating and filtering to container;
The 4th step placed big iron pan to boil with fire heating just the soya-bean milk behind the separating and filtering, and temperature fire maintenance 10～15 minutes is slowly stirred with radius sleeker then, and evenly added 50 and restrain the bean curd solidification liquids, made the bean curd proteins coagulation in the soya-bean milk;
The 5th goes on foot, and the bean curd protein after separation is condensed places in the wooden frame, and 30 minutes aftershapings of compacting dehydration promptly get pure natural soybean tofu.
Make of said method in the process of pure natural tofu, selecting and starching the bean curd solidification liquid that condenses used is plant bean curd solidification liquid, plant acid vegetable soup bean curd solidification liquid or the natural bean curd coagulant of doing certainly.
Its plant bean curd solidification liquid is that local wheat 100 grams and millet 100 grams are processed into edible flour, mix, the water that adds 400 grams again, stir, spontaneous fermentation at room temperature, the local drinking water that adds 3 times after the fermentation is again got supernatant liquid filtering after stirring, dissolve, leaving standstill, and promptly gets plant bean curd solidification liquid.
Its plant acid vegetable soup bean curd solidification liquid is with local ternip cauline leaf 1000 grams, carrot cauline leaf 1000 grams and turnip cauline leaf 1000 grams, the boiling water that places big iron pan inherence to boil is crossed the water softening sterilization, the length that is cut into 3～5 millimeters is then put into cylinder, add edible salt 12 grams again, standing for fermentation, the vegetable soup that standing for fermentation goes out promptly is a plant acid vegetable soup bean curd solidification liquid.
Its natural bean curd coagulant is the local drinkable waters that add 200 grams at room temperature the container, adds edible powder KCl 10 grams, NaCl 10 grams, the CaCl of food-grade more successively
210 grams, MgCl
230 grams are got supernatant liquid filtering after stirring, dissolve, leaving standstill, and promptly get natural bean curd coagulant.
Solidification liquid proportioning in the said method all can realize purpose of the present invention, is not giving an example one by one.
Claims (5)
1. the preparation method of a pure natural soybean tofu is characterized in that this method carries out according to the following step successively:
(1) raw material processing: get the natural soya bean the region, Wutai Mountain in, decontamination, clean, cleaning, airing, place with the big iron pan of fire heating, stir soya bean and evenly heat after 25 ℃～30 ℃, on stone mill, manually soya bean divided partly, remove the peel;
(2) soak defibrination: the soya bean after will dividing partly, removing the peel places container to use local underground water natural immersion 4～6 hours, when soya bean becomes the expansion shape, ratio in soya bean and water adds water at 1: 3, and manually soya bean and water is worn into 60～150 purpose soya-bean milk breasts together on stone mill;
(3) screenings separates: the soya-bean milk breast that soya bean and water are worn into is together packed into in textile 50～150 purpose bag hoses that are made into, adds 2 times boiling water, with hand rock from side to side dilution, push, 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 fire heating just the soya-bean milk behind the separating and filtering, the temperature fire kept 10～15 minutes, slowly stirred with radius sleeker then, and evenly added ten gram bean curd solidification liquids by every kilogram of soya-bean milk, made the bean curd proteins coagulation in the soya-bean milk;
(5) compression moulding: the bean curd protein after separation condensed places in the wooden frame, and compacting dehydration moulding in 30 minutes promptly gets pure natural soybean tofu.
2. the preparation method of pure natural soybean tofu as claimed in claim 1 is characterized in that the bean curd solidification liquid is plant bean curd solidification liquid, plant acid vegetable soup bean curd solidification liquid or natural bean curd coagulant.
3. the preparation method of pure natural soybean tofu as claimed in claim 2, it is characterized in that plant bean curd solidification liquid is that local wheat and millet are processed into edible flour, 50% mix by each, the water that adds 2 times again, stir, spontaneous fermentation at room temperature adds 3 times local drinkable water again after the fermentation, get supernatant liquid filtering after stirring, dissolving, leave standstill, promptly get plant bean curd solidification liquid.
4. the preparation method of pure natural soybean tofu as claimed in claim 2, it is characterized in that plant acid vegetable soup bean curd solidification liquid is with local ternip cauline leaf, carrot cauline leaf and turnip cauline leaf, the boiling water that places big iron pan inherence to boil is crossed water softening and sterilization, the length that is cut into 3～5 millimeters is then put into cylinder, press the per kilogram cauline leaf and add edible salt 3～5 grams, the vegetable soup that standing for fermentation, standing for fermentation go out promptly is a plant acid vegetable soup bean curd solidification liquid.
5. the preparation method of pure natural soybean tofu as claimed in claim 2, it is characterized in that natural bean curd coagulant is the local drinkable waters that add 200～250 grams at room temperature the container, add edible powder KCl 8～10 grams, NaCl 8～10 grams, the CaCl of food-grade more successively
28～10 grams, MgCl
225～30 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 |
|---|---|---|---|
| CNB2005100744775A CN100403929C (en) | 2005-06-07 | 2005-06-07 | Manufacturing method of pure natural soybean tofu |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CNB2005100744775A CN100403929C (en) | 2005-06-07 | 2005-06-07 | Manufacturing method of pure natural soybean tofu |
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| CN1685962A true CN1685962A (en) | 2005-10-26 |
| CN100403929C CN100403929C (en) | 2008-07-23 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2005100744775A Expired - Fee Related CN100403929C (en) | 2005-06-07 | 2005-06-07 | Manufacturing method of pure natural soybean tofu |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU2008211977B2 (en) * | 2007-02-01 | 2011-05-12 | House Foods Corporation | Powdery soybean mixture |
| CN102217680A (en) * | 2011-06-16 | 2011-10-19 | 邓可成 | Making method of purely natural bean curd |
| CN103202350A (en) * | 2013-04-28 | 2013-07-17 | 深圳市福荫食品集团有限公司 | Tough tofu producing method and tough tofu |
| CN103211039A (en) * | 2013-04-28 | 2013-07-24 | 深圳市福荫食品集团有限公司 | Method for producing flexible tofu coagulant by utilizing rice milk and coagulant |
| CN103636813A (en) * | 2013-12-23 | 2014-03-19 | 道真仡佬族苗族自治县绿磨坊风味食品有限公司 | Process for producing and processing grey bean curd fruits |
| CN104642556A (en) * | 2013-11-21 | 2015-05-27 | 张名静 | Seaweed food processing method |
| CN104814161A (en) * | 2015-05-26 | 2015-08-05 | 汪兴容 | Preparation method of pure natural fermented bean curd |
| CN106578118A (en) * | 2016-11-29 | 2017-04-26 | 郭宏君 | Bean product coagulator prepared from food, preparation method and bean curd |
| CN107593932A (en) * | 2017-11-08 | 2018-01-19 | 广州市妙豆生物科技有限公司 | A kind of water Kefir grains bean curd coagulant and preparation method thereof |
| CN108967553A (en) * | 2018-07-26 | 2018-12-11 | 王洪军 | A kind of compound stabilizer bean curd and preparation method thereof |
| CN112493412A (en) * | 2020-11-18 | 2021-03-16 | 吉林医药学院 | Slurry silkworm chrysalis bean curd and preparation method thereof |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1095343C (en) * | 1998-03-09 | 2002-12-04 | 冯伟清 | Bean curd and its preparing method |
| CN1111360C (en) * | 1999-12-27 | 2003-06-18 | 周�高 | A kind of fresh bean curd |
| CN1120672C (en) * | 2000-12-29 | 2003-09-10 | 中国农业大学 | Bean curd food producing process |
| CN1375224A (en) * | 2001-03-19 | 2002-10-23 | 何裕维 | Natural health beancurd and its making process |
| CN1277487C (en) * | 2004-10-21 | 2006-10-04 | 张同江 | New technique for preparing bean curd |
-
2005
- 2005-06-07 CN CNB2005100744775A patent/CN100403929C/en not_active Expired - Fee Related
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU2008211977B2 (en) * | 2007-02-01 | 2011-05-12 | House Foods Corporation | Powdery soybean mixture |
| US9028904B2 (en) | 2007-02-01 | 2015-05-12 | House Foods Corporation | Method of preparing soybean mixed powder, method of preparing a solidified soybean food, and a method of preparing a packaged raw material for preparing a solidified soybean food |
| CN102217680A (en) * | 2011-06-16 | 2011-10-19 | 邓可成 | Making method of purely natural bean curd |
| CN102217680B (en) * | 2011-06-16 | 2012-10-17 | 邓可成 | Making method of purely natural bean curd |
| CN103202350B (en) * | 2013-04-28 | 2014-04-02 | 深圳市福荫食品集团有限公司 | Tough tofu producing method and tough tofu |
| CN103211039A (en) * | 2013-04-28 | 2013-07-24 | 深圳市福荫食品集团有限公司 | Method for producing flexible tofu coagulant by utilizing rice milk and coagulant |
| CN103211039B (en) * | 2013-04-28 | 2014-05-14 | 深圳市福荫食品集团有限公司 | Method for producing flexible tofu coagulant by utilizing rice milk and coagulant |
| CN103202350A (en) * | 2013-04-28 | 2013-07-17 | 深圳市福荫食品集团有限公司 | Tough tofu producing method and tough tofu |
| CN104642556A (en) * | 2013-11-21 | 2015-05-27 | 张名静 | Seaweed food processing method |
| CN103636813A (en) * | 2013-12-23 | 2014-03-19 | 道真仡佬族苗族自治县绿磨坊风味食品有限公司 | Process for producing and processing grey bean curd fruits |
| CN104814161A (en) * | 2015-05-26 | 2015-08-05 | 汪兴容 | Preparation method of pure natural fermented bean curd |
| CN106578118A (en) * | 2016-11-29 | 2017-04-26 | 郭宏君 | Bean product coagulator prepared from food, preparation method and bean curd |
| CN107593932A (en) * | 2017-11-08 | 2018-01-19 | 广州市妙豆生物科技有限公司 | A kind of water Kefir grains bean curd coagulant and preparation method thereof |
| CN108967553A (en) * | 2018-07-26 | 2018-12-11 | 王洪军 | A kind of compound stabilizer bean curd and preparation method thereof |
| CN112493412A (en) * | 2020-11-18 | 2021-03-16 | 吉林医药学院 | Slurry silkworm chrysalis bean curd and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100403929C (en) | 2008-07-23 |
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Granted publication date: 20080723 |