Walnut juice beancurd and preparation method thereof
A tofu and spade technology, applied in the field of spade juice tofu and its preparation, can solve the problems of poor taste, poor elasticity, small market demand, heavy egg flavor, etc., and achieve the effect of tender taste, good elasticity and rich nutrition
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Embodiment 1
[0033] A spade juice tofu and its preparation method, wherein the weight proportions of various raw materials, auxiliary materials and water are: 2,000 grams of soybeans, 500 grams of spade kernels, and 1,000 grams of egg liquid; and the proportions of auxiliary materials: 50 grams of salt and corn starch 250 grams, 250 grams of pea starch, 250 grams of ginger slices, and 250 grams of green onions; the raw materials absorb 2500 grams of water after soaking, and 12,500 grams of water are added for beating. Its preparation method is as follows:
[0034] a. Soak, soak the soybeans and black peach kernels in water at room temperature (25±5℃) for 5±1 hours to make the raw materials absorb 95-105% of water;
[0035] b. Beating, take out the soaked soybeans and black peach kernels, and beat the soybeans and black peach kernels with a calcium carbide mill that automatically separates the residue;
[0036] c. Bring to a boil, boil the soy and spade syrup in a pot, stop the fire, add ginger s...
Embodiment 2
[0040] A spade juice tofu and a preparation method, wherein the weight ratio of various raw materials, auxiliary materials and water is: 1800 grams of soybeans, 600 grams of spade kernels, and 1200 grams of egg liquid; and the ratio of auxiliary materials: 40 grams of salt and corn starch 200 grams, 200 grams of pea starch, 200 grams of ginger slices, and 200 grams of green onions; the raw materials absorb 2090 grams of water after soaking, and 10,725 grams of water are added for beating. The preparation method is the same as that in Example 1.
Embodiment 3
[0042] A spade juice tofu and a preparation method, wherein the weight ratio of various raw materials, auxiliary materials and water is: 2200 grams of soybeans, 400 grams of spade kernels, and 800 grams of egg liquid; the ratio of auxiliary materials: 60 grams of salt and corn starch 300 grams, 300 grams of pea starch, 300 grams of ginger slices, and 300 grams of green onions; the raw materials absorb 2940 grams of water after soaking, and 14350 grams of water are added for beating. The preparation method is the same as that in Example 1.
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