Preparation method for plate-shaped bean curd
A technology of flat tofu and processing methods, which is applied in dairy products, cheese substitutes, applications, etc., can solve the problems of low-quality products, and achieve the effects of improving shelf life, delicate and lubricated taste, and smooth incision
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[0013] The preferred embodiments of the present invention are described in detail below, so that the advantages and features of the present invention can be more easily understood by those skilled in the art, so as to define the protection scope of the present invention more clearly.
[0014] Embodiments of the present invention include: a method for preparing flat bean curd, the steps of the processing method comprising:
[0015] First, the raw materials are cleaned and soaked; the soybeans are cleaned and filtered to remove turbidity; the water temperature for soaking soybeans is kept at 21-25°C, and the corresponding soaking time is controlled at 8-10 hours, or the water temperature is kept at 26-30°C, then the corresponding Soaking time is controlled at 6-7 hours;
[0016] Second, refining; grind the soybeans and water into a slurry; use the first raw pulp as the raw material, and adjust the concentration of the first raw pulp to 12.5~13°;
[0017] Third, ...
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