Manufacturing method of pure natural soybean tofu

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 [0001] The invention relates to a method for preparing plant bean food, in particular to a method for preparing local pure natural soybean tofu. Background technique [0002] Bean curd is made of bean food because of its rich nutrition and low price has become an important food in people's daily diet. With the development of science and technology, and people's requirements for taste, the processed varieties of bean food and their preparation methods are also More and more diversified, one is to add various raw materials to make tofu. If peanuts are added, it can be made into peanut tofu; if corn is added, it can be made into corn tofu. There are also konjac tofu, blood tofu, rice tofu, green tofu, green vegetable tofu, spinach tofu, carrot tofu and so on. The second is to make tofu by changing the curing agent. For example, coagulant bittern, gypsum, brine and lactone introduced from Japan are used to make tofu. The third is to add various chemical addit...

AI Technical Summary

Problems solved by technology

[0004] The problem to be solved by the present invention is that in the existing production method of soybean tofu, it is impossible to produce authentic soybean tofu, especially the natural soybean in the Wutai Mountain area, which has the local characteristics of Wutai Mountain and is made with the groundwater in the Wutai Mountain area. Soy bean curd, in order to solve the problem of natural soy bean curd that people are eager to eat, the present invention provides a method for making pure natural soy bean curd to solve the problems raised by the present invention