Celery juice soycheese and preparation method thereof
A technology of fermented bean curd and celery juice, which is applied in the field of fermented bean curd preparation, can solve the problems of single fermented bean curd product and insufficient nutritional value, and achieve the effects of activating fine flora, enriching nutrition and improving yield.
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[0018] Preparation method of fermented bean curd with celery juice:
[0019] (1) After the celery is cleaned and crushed, it is squeezed by a screw juicer, filtered and sterilized to obtain the freshly squeezed raw celery juice for later use;
[0020] (2) Soybeans are washed and soaked in clean water, the water temperature is 5°C-30°C, and the soaking time is 24 hours to 50 hours. The soaking time is adjusted according to the water temperature. The higher the water temperature, the shorter the time; The weight ratio of two parts of water is added to a refiner for refining to obtain raw soybean milk;
[0021] (3) Heat the raw material soybean milk to boil, add 20% by weight freshly squeezed celery juice, stir evenly, cool naturally to 75°C-85°C, add coagulant gypsum; the amount of gypsum added is 3.0 kg per 100 kg of juice to solidify Agent, coagulated and shaped, nourished the brain for 10-15 minutes, pulped, extracted the yellow pulp water, and then pressurized and formed; ...
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