Bean curd and bean curd production method

Abstract

The invention discloses bean curd and a bean curd production method. The bean curd production method comprises the following steps: preparing soybean milk; and mixing the soybean milk with a coagulant, coagulating to obtain bean curd. The preparation of the soybean milk comprises 1) adopting soybean cotyledon particles to serve as a raw material after breaking, embryo removal and soybean skin removal; 2) grinding after soaking the soybean cotyledon particles in water for 30-60 minutes, removing bean dregs after grinding so as to obtain raw soybean milk, and enabling the weight ratio between the cotyledon particles and water for soaking the cotyledon particles to be 1:6-11 during soaking; and 3) boiling the raw soybean milk, maintaining the temperature at over 85 DEG C for 30-45 minutes toobtain the soybean milk. The bean curd production method is scientific and simple, overcomes various shortcomings in the prior art, enables coagulating process of the soybean milk to be effectively adjusted, is favorable for achieving industrialized production of bean curd, and has the advantages of saving energy, simplifying equipment and reducing sewage discharge. Besides, the quality of the produced bean curd is equal to or close to that of northern bean curd.

Description

technical field [0001] The present invention relates to food technology, in particular to a kind of tofu with quality equal to or close to northern tofu and a tofu production method. Background technique [0002] At present, the varieties of tofu on the market can be mainly divided into south tofu, north tofu and lactone tofu (box tofu) from the use of coagulants. Among them, traditional northern tofu refers to the use of brine MgCl 2 As a coagulant, the soybean milk is solidified into bean brains, and then the soybean brains are wrapped in a cloth for pressure to remove excess water, and then use the temperature of the soybean brains to reunite them into a relatively rough whole under pressure, and finally cut into squares of the same size . Compared with other types of tofu, traditional northern tofu has a special slightly sweet aftertaste (generally called "the more chewy the more fragrant"); the internal structure is generally rough, and after crushing, it is in the fo...

AI Technical Summary

Problems solved by technology

However, the tofu produced by this method is rough, and the equipment is extremely complicated, so that the northern tofu cannot be widely promoted due to the high production cost; MgCl 2 Embedded in an emulsion that does not release magnesium ions in cold water as a coagulant, the coagulant is mixed with boiled and cooled soybean milk, and then heated to release magnesium ions, and solidifies to form northern tofu

Although the discharge of waste water in this process is reduced, it has the disadvantages of secondary heating and primary cooling, high energy consumption and high cost

Images