Milk tomato bean curd and making method thereof

Abstract

The invention discloses a making method for milk tomato bean curd. The method comprises the steps that soybean milk is poured into a container to be boiled, and at the moment, a gypsum solution is slowly added while raking is performed; when 80% of bean curd jellies appear inside the container, addition of the gypsum solution is stopped; when the bean curd jellies slowly sink down, raking is stopped; after spot marinating is performed, standing is performed on the marinated bean curd jellies for 20-25 min, at the moment, the soybean milk is completely condensed into tender bean curd which is scooped into a cloth bag, the gypsum solution is flushed away through clean water, the cloth bag is tightened and extruded with strength, and a large amount of water is removed; at the moment, milk powder and tomato pulp are poured into the bag to be evenly mixed and stirred with fresh bean curd; a square wooden frame with a movable base plate is placed, cotton yarn prepared in advance is laid on the wooden frame, the obtained milk tomato bean curd is poured into the wooden frame, a frame cover is added and pressed by a weight, and the weight and a cover plate are removed after water is drained off so that the milk tomato bean curd can be obtained. According to the making method, the gap in the research of the aspect in China is filled with the scientific achievements, and application and popularization of the technology will greatly push bean curd production in China.

Description

technical field [0001] The milk tomato tofu and the preparation method thereof of the present invention belong to the field of food industry. Background technique [0002] Currently, the tofu sold in the market is made of beans. Although there are many brands, the taste is not good, the nutrition is not complete, and it does not contain milk and tomato, which are rich in various trace elements and are beneficial to the human body. Therefore, it is a kind of innovation to study milk tomato tofu with unique flavor and rich nutrition by using milk and tomato, and it is an important topic before our scientific and technological workers. Contents of the invention [0003] The purpose of the present invention is to provide a kind of milk tomato bean curd which is not only rich in nutrition but also unique in flavor and a preparation method thereof. [0004] To achieve the above object, the present invention adopts the following technical solutions: [0005] The preparation...

AI Technical Summary

Problems solved by technology

[0002] Currently, the tofu sold in the market is made of beans. Although there are many brands, the taste is not good, the nutrition is not complete, and it does not contain milk and tomato, which are rich in various trace elements and are beneficial to the human body. Therefore, it is an innovation to study milk tomato tofu with unique flavor and rich nutrition, and it is an important topic for our scientific and technological workers.