Processing method of poured bean curd

Abstract

The invention discloses a processing method of poured bean curd. The processing method comprises the following steps: step 1, storing raw materials and auxiliary materials; step 2, soaking soybeans: taking soybean raw materials, cleaning the soybean raw materials with normal-temperature water, and soaking the cleaned soybean raw materials for 8-14 hours; step III, performing grinding to obtain soybean milk: draining the soaked soybean raw materials, transferring the drained soybean raw materials to grinding equipment, and performing grinding to obtain soybean paste; 4, separation: taking the soybean paste, and carrying out centrifugal filtration through centrifugal equipment to obtain a semi-finished product; step 5, boiling the soybean milk: taking the semi-finished product, and cooking the semi-finished product for 5-6 minutes in a 104-108 DEG C temperature environment to obtain the soybean milk; step 6, burdening: weighing a gypsum lactone coagulator auxiliary material accounting for 0.29-0.31% of the weight of the soybean raw material for later use; and step 7, pouring: transferring the soybean milk into pouring equipment, dissolving the weighed gypsum lactone coagulator auxiliary materials in water according to a mass ratio of 1:5, adding the dissolved gypsum lactone coagulator auxiliary materials into the soybean milk, and performing pouring operation for 3-7min so as toobtain the poured bean curd. The production efficiency is high, the yield is stable, and raw material waste can be effectively avoided.

Description

technical field [0001] The invention relates to the technical field of tofu processing, in particular to a method for processing pulped tofu. Background technique [0002] Punched tofu is also called gypsum tofu. It uses gypsum liquid as a forming agent. Compared with northern tofu, its texture is softer and more delicate. Tofu is a high-protein, low-fat green food. Its raw material, soybean, is rich in protein and contains a variety of amino acids necessary for the human body, which can improve the body's immunity; prevent hardening of the arteries, because the lecithin in soybeans can remove the lecithin attached to the blood vessels. Cholesterol on the wall prevents cardiovascular disease and protects the heart. The lecithin in beans also has the effect of preventing excessive fat from being stored in the liver, thereby effectively preventing fatty liver caused by obesity. Hypoglycemic and lipid-lowering soybeans contain a substance that inhibits pancreatic enzymes, whi...

AI Technical Summary

Problems solved by technology

[0003] The pulped tofu on the market is generally processed by traditional methods. It is made by soaking beans, refining, filtering, cooking, ordering pulp, and packing. While the production efficiency is low, due to the limitation of traditional techniques, the production rate of different producers varies. Stable, easy to waste raw materials