Marinated boxed bean curd and preparation method thereof

Abstract

The invention discloses marinated boxed bean curd and a preparation method thereof. A raw material formula of the marinated boxed bean curd is composed of following materials in percentage by mass: 8.70% of soybeans, 0.18% of magnesium chloride, 0.12% of glucolactone and 91.0% of water. The preparation method comprises the following process steps: pre-treating raw materials; grinding and removing dreg; boiling the soybean milk and filtering the soybean milk; cooling the soybean milk; marinating the soybean milk and filling into a box; heating and solidifying; and cooling and shaping and the like. With the adoption of the manner, according to the marinated boxed bean curd and the preparation method thereof, a traditional preparation method is improved and a screening and washing procedure of the soybeans is optimized; and first path of the soybean milk ground by the soybeans is selected and the bean curd has umami. In the soybean milk marinating process, the adding amount of the glucolactone is controlled and the magnesium chloride is mainly used as a solidifying agent. The marinated boxed bean curd prepared by the method has the advantages of slight sweet mouth feel, tender texture, no sour and astringent taste, no water released from the bean curd, uneasiness of going bad and the like.

Description

technical field [0001] The invention relates to the field of bean food processing, in particular to bean curd in a brine box and a preparation method thereof. Background technique [0002] Tofu in brine box is a kind of home-cooked food, which can be cooked and eaten immediately. Compared with the traditional old tofu in the north, it is widely favored because of its tender taste. The raw material formula of brine box tofu in various places is roughly the same. They are all made of soybeans as the main raw material, gluconolactone as the coagulant, and are made through cleaning, refining, cooking, and coagulation. Using gluconolactone as a coagulant, but even if the amount of gluconolactone is controlled below 0.35%, it will cause abnormalities such as sour and astringent tofu products in brine boxes, which will seriously affect the taste of tofu. Contents of the invention [0003] The main technical problem to be solved by the present invention is to provide a brine box ...

AI Technical Summary

Problems solved by technology

Using gluconolactone as a coagulant, but even if the amount of gluconolactone is controlled below 0.35%, it will cause abnormalities such as sour and astringent tofu products in brine boxes, which will seriously affect the taste of tofu