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Ash bean curd and making method thereof

A production method, the technology of gray tofu, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of tofu with high water content, difficult storage, easy to sour and smelly, etc., to prevent the taste and moisture from dissipating too quickly, and convenient Storage, not easy to be sour and smelly

Inactive Publication Date: 2018-11-06
六枝特区舰航种养殖场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of living standards, people have higher and higher requirements for the nutritional content, mouthfeel and taste of tofu. Large, easy to sour and smelly, difficult to store

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of gray tofu, comprising the following ingredients by weight: 20 parts of soybeans, 15 parts of tea leaves, 10 parts of waxy glutinous rice, 0.8 parts of bittern, 0.3 parts of white vinegar, and an appropriate amount of water.

[0032] The preparation method of this gray bean curd comprises the following operations:

[0033] (1) Making watercress: making soybeans into watercress, sieving, removing soybean skin and powder;

[0034] (2) Soaking: wash the watercress with clean water, soak in warm water at 35°C for 60 minutes at room temperature, filter, then soak in clean water at room temperature for 12 hours, and change the water once in the middle;

[0035] (3) Pulping: the soaked watercress and an appropriate amount of water are used for pulping by a pulper, and the fineness of the prepared slurry is 800 mesh;

[0036](4) Arranging glutinous grass and calcined ash: all the leaves of the outer layer of glutinous grass are cut off, and the core inside the straigh...

Embodiment 2

[0041] A kind of gray tofu, comprising the following ingredients by weight: 25 parts of soybeans, 20 parts of old tea tree leaves, 15 parts of dried glutinous glutinous rice grass after ripening glutinous rice, 0.65 parts of bittern, 0.4 parts of white vinegar, and an appropriate amount of water.

[0042] The preparation method of this gray bean curd comprises the following operations:

[0043] (1) Making watercress: making soybeans into watercress, sieving, removing soybean skin and powder;

[0044] (2) Soaking: wash the watercress with clean water, soak in warm water at 38°C for 45 minutes at room temperature, filter, then soak in clean water at room temperature for 18 hours, and change the water halfway;

[0045] (3) Pulping: the soaked watercress and an appropriate amount of water are used for pulping with a pulper, and the fineness of the prepared slurry is 1000 mesh;

[0046] (4) Arranging glutinous grass and calcined ash: all the leaves of the outer layer of glutinous ...

Embodiment 3

[0051] A kind of gray tofu, comprising the following ingredients by weight: 30 parts of soybeans, 10 parts of old tea tree leaves, 20 parts of dried glutinous glutinous rice grass after ripening glutinous rice, 0.5 parts of bittern, 0.5 parts of white vinegar, and an appropriate amount of water.

[0052] The preparation method of this gray bean curd comprises the following operations:

[0053] (1) Making watercress: making soybeans into watercress, sieving, removing soybean skin and powder;

[0054] (2) Soaking: wash the watercress with clean water, soak in warm water at 40°C for 30 minutes at room temperature, filter, then soak in room temperature water for 24 hours, and change the water once in the middle;

[0055] (3) Pulping: the soaked watercress and an appropriate amount of water are used for pulping by a pulper, and the fineness of the prepared slurry is 1340 mesh;

[0056] (4) Arranging glutinous grass and calcined ash: all the leaves of the outer layer of glutinous g...

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Abstract

The invention relates to an ash bean curd and a making method thereof. The ash bean curd is prepared from 20-30 parts of soybeans, 10-20 parts of tea leaves, 10-20 parts of glutinous rice straw, 0.5-0.8 part of bittern, 0.3-0.5 part of white vinegar and a proper amount of water. The making method comprises the following steps: (1) making black bean sauce; (2) soaking; (3) producing pulp; (4) finishing the glutinous rice straw and burning into ashes; (5) cooking the pulp and marinating; (6) squeezing; and (7) pickling and baking. The adopted raw materials and processes are unique, and the madeash bean curd is unique in flavor, rich in nutrition, soft in texture, tough, strong in aromatic flavor, good in mouthfeel, chewy, sweet after taste, not likely to turn sour and stink, and convenientto store.

Description

technical field [0001] The invention relates to a method for making tofu, in particular to gray tofu and a method for making the same. Background technique [0002] Tofu is the most common soy product, also known as water tofu. The main production process is to first make soybean milk into soybean milk, and then use a coagulant to solidify it into a gel with a large amount of water, that is, tofu. Tofu is divided into different types according to water content and texture: old tofu is white tofu, soft tofu, watery tofu, tofu brain, etc.; old tofu has less water content and harder texture; soft tofu has higher water content and softer texture. With the improvement of living standards, people have higher and higher requirements for the nutritional content, mouthfeel and taste of tofu. Big, easy to sour and smelly, not easy to store. Therefore, developing a kind of tofu with unique flavor, rich nutrition, good mouthfeel and taste and easy storage has become a problem demandi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 向学秀
Owner 六枝特区舰航种养殖场
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