Bittern bean curd

Abstract

The invention discloses bittern bean curd, and belongs to the field of foods. The invention further provides a production technology of bittern bean curd, and the production technology is simple in technological processes and high in operability. Bean curd prepared by the production technology is healthy and safe, and has natural bean aroma; moreover, the bean curd is good in water retention, freeof astringent taste, not liable to produce sour smell, fine, tender and refreshing in taste, solid and elastic in texture, good in quality and taste, as well as convenient to store and transport so that the bean curd is suitable for long-distance sales. The bittern bean curd is prepared by the following steps of blending the following ingredients in percentage by weight: 20% of high-quality soybeans, 73% of water, 4% of brine, 2% of edible salt, and 1% of edible gypsum; carrying out sieving by using a 150-mesh screen, and carrying out grinding so as to obtain pulp; cooking the pulp at 95 DEGC; adding the 4% of brine; and carrying out slushing so as to obtain a final product of the brine bean curd.

Description

technical field [0001] The invention relates to brine tofu, which belongs to the field of food and relates to a formula of brine tofu. Background technique [0002] Tofu is a kind of food with soybeans as the main raw material. The tofu currently available on the market includes traditional gypsum and brine tofu, as well as gluconolactone tofu that has become popular in recent years. One is made with brine as a coagulant, which is more common in the northern region, and is called northern tofu, which has less water content and is harder. The other is made of gypsum powder, which is more common in the south, and is called southern tofu. There are many tofu and soft, and the third is to use glucono-δ-lactone as a coagulant, which is a new type of coagulant, called lactone tofu. [0003] In terms of processing technology, my country's traditional brine (gypsum) tofu is generally sold after screening, soaking, washing, grinding, separating bean dregs, boiling, pointing, squatti...

AI Technical Summary

Problems solved by technology

[0004] The tofu produced by the above method has no packaging and is sold in the market, which is easy to cause pollution and has poor sanitation, which affects the health of consumers and limits the development of my country's traditional tofu industry.

Even if the tofu is cut and packaged, the finished tofu is fragile and difficult to package, and the packaging effect is not ideal. At the same time, it needs to be pasteurized after packaging, which increases the manufacturing cost of the enterprise.

Lactone tofu is packaged in a plastic box, which is convenient and hygienic to carry, has good water holding rate and fine texture. Compared with traditional preparation methods, the yield and product quality have been improved, and environmental pollution has been reduced. However, the flavor and gel strength of lactone tofu are not as good as those of bittern (gypsum). ) tofu, there are phenomena such as sour flavor, brittleness when fired, poor toughness, and intolerance to cooking. At the same time, lipids and moisture are easy to precipitate on the surface of the tofu after being placed at the same time, which affects the sensory quality and is not suitable for long-distance sales.