阅读说明：本技术 一种豆腐食品的制作方法 (Method for preparing bean curd food ) 是由 李兴甲 于 2018-06-21 设计创作，主要内容包括：本发明提供一种豆腐食品的制作方法,包括如下步骤：(一)选料；(二)浸泡；(三)磨浆、煮浆；(四)点浆；预先调配地瓜粉溶液添加剂；将预先调配地瓜粉溶液添加剂倒入点浆盒内,地瓜粉溶液添加剂经点浆盒底部排水孔以瀑布雨滴的方式迅速滴入到步骤(三)的加热容器中,对加热容器内的熟浆进行点浆,待熟浆完全胶结、凝聚、沉淀后形成豆腐半成品；(五)压榨成型：将步骤(四)中的豆腐半成品放入包布中进行压榨,即可制得豆腐成品。本发明在点制过程中采用地瓜粉溶液添加剂代替传统的化学凝固剂,通过对制作过程中所使用到的物料及添加剂的挑选和用量配比及添加的时机进行优化控制,从而得到口感、品质优良,具有特色风味的食品。(The invention provides a preparation method of a bean curd food, which comprises the following steps: selecting materials; (II) soaking; grinding and boiling the pulp; (IV) curdling; pre-blending sweet potato powder solution additives; pouring the pre-prepared sweet potato powder solution additive into the curdling box, quickly dropping the sweet potato powder solution additive into the heating container in the step (III) in a waterfall raindrop manner through a drain hole at the bottom of the curdling box, curdling the cooked milk in the heating container, and forming a semi-finished bean curd product after the cooked milk is completely cemented, coagulated and precipitated; (V) pressing and forming: and (5) putting the semi-finished bean curd in the step (IV) into wrapping cloth for squeezing to obtain a finished bean curd product. According to the invention, the sweet potato powder solution additive is adopted to replace the traditional chemical coagulant in the preparation process, and the selection, the dosage and the proportion of the materials and the additive used in the preparation process and the adding time are optimally controlled, so that the food with good taste and quality and special flavor is obtained.)

1. A method for preparing bean curd food is characterized in that: the method comprises the following steps:

(one), selecting materials; selecting a material with full grains, no mildew and no pesticide residue and excellent quality, wherein the material takes soybeans as a main material and black beans, hyacinth beans and peas as auxiliary materials;

(II) soaking; cleaning the materials, removing part of the materials damaged by worms, putting the cleaned materials into a container, adding water for soaking, and soaking for 8 hours at room temperature; checking the swelling degree of the materials after soaking, and kneading the materials by hand.

Thirdly, grinding and boiling the pulp; putting the soaked materials in the step (III) into a grinding machine, adding water, and grinding, wherein the ratio of the materials to the water is 1: 5, grinding into slurry; filtering the ground slurry; pouring the filtered pulp into a heating container for boiling, wherein the boiling temperature is 100-120 ℃, the boiling time is 15-20 minutes, until the pulp is cured to become cooked pulp, and finally cooling the cooked pulp to a certain temperature and entering the next step;

(IV) curdling; pre-blending sweet potato powder solution additives, wherein the proportion of sweet potato powder and materials is that 50-75 g of sweet potato powder is added to every 500 g of materials; pouring the mixture into a curdling box, wherein the bottom of the curdling box is provided with a plurality of drainage holes which are arranged side by side; pouring a pre-prepared sweet potato powder solution additive into the curdling box, quickly dripping the sweet potato powder solution additive into the heating container in the step (III) through a drain hole at the bottom of the curdling box in a waterfall raindrop manner, curdling the cooked milk in the heating container, keeping the temperature at 70-90 ℃ during curdling, standing for a period of time, and forming a semi-finished product of bean curd after the cooked milk is completely cemented, coagulated and precipitated;

(V) pressing and forming: and (5) putting the semi-finished bean curd in the step (IV) into a wrapping cloth for squeezing for 60-80 minutes until no water flows out of the wrapping cloth, thus obtaining the finished bean curd.

2. The method for preparing a bean curd food according to claim 1, wherein: in the step (IV), the sweet potato powder solution additive is prepared from sweet potato powder and water according to the weight ratio of 1: 5 in proportion.

3. The method for preparing a bean curd food according to claim 2, wherein: in the step (IV), proper apple juice can be added into the sweet potato powder solution additive to increase the mouthfeel, wherein the ratio of the apple juice to the sweet potato powder is 1: 2.

4. the method for preparing a bean curd food according to claim 2, wherein: in the step (IV), the sweet potato flour solution additive can also be prepared by blending corn starch, potato flour and apple juice, wherein the ratio of the corn starch, the potato flour, the apple juice and the materials is as follows: 50 g of corn starch, 10 g of potato flour and 10 g of apple juice are added into every 500 g of materials.

5. The method for preparing a bean curd food according to claim 1, wherein: in the step (three), the material refining process needs to be carried out in a vacuum low-temperature environment.

6. The method for preparing a bean curd food according to claim 1, wherein: in the step (III), the ground slurry needs to be filtered for three times, and the residue is filtered through a sieve of 80-100 meshes.

Technical Field

The invention relates to the technical field of bean product processing, in particular to a method for preparing bean curd food.

Background

The conventional bean curd production method generally comprises the following steps: selecting materials, soaking materials, grinding the materials into thick liquid, boiling the thick liquid, dotting the thick liquid, squeezing and shaping. During the preparation process, the bean curd is cured by adopting conventional chemical coagulants such as bittern MgCl2, gypsum and the like to solidify the soybean milk into bean curd, then the bean curd is wrapped in cloth to be pressurized, redundant water is removed, and the bean curd is recombined under pressure by utilizing the temperature of the bean curd to form a bean curd finished product. In addition, chemical additives such as defoaming agent and the like are also used in the process of making the bean curd to eliminate the defoaming generated in the processing process.

However, the properties of the chemical additives are not well known, and most of the chemical additives are strongly alkaline or acidic substances, so that the physical health of people is affected if the chemical additives are eaten by mistake, and the life of people is endangered if the chemical additives are eaten by mistake. Although the addition of chemical coagulants to food meets the national requirements for food, if the chemical coagulants are not properly stored, the chemical coagulants become substances harmful to human bodies, and people eat the bean curd food made of the harmful substances for a long time, and the bean curd food can cause poisoning to human bodies. Therefore, no method for effectively solving the above problems has been found in the prior art.

Disclosure of Invention

The technical problem to be solved by the invention is to provide a method for preparing bean curd food without adding any chemical additive, which not only improves the traditional preparation process, but also does not need to add any chemical additive, and can ensure the taste and improve the quality of bean curd.

In order to solve the technical problem, the invention provides a method for preparing bean curd food, which comprises the following steps:

(one), selecting materials; selecting a material with full grains, no mildew and no pesticide residue and excellent quality, wherein the material takes soybeans as a main material and black beans, hyacinth beans and peas as auxiliary materials;

(II) soaking; cleaning the materials, removing part of the materials damaged by worms, putting the cleaned materials into a container, adding water for soaking, and soaking for 8 hours at room temperature; checking the swelling degree of the materials after soaking, and kneading the materials by hand.

Thirdly, grinding and boiling the pulp; putting the soaked materials in the step (III) into a grinding machine, adding water, and grinding, wherein the ratio of the materials to the water is 1: 5, grinding into slurry; filtering the ground slurry; pouring the filtered pulp into a heating container for boiling, wherein the boiling temperature is 100-120 ℃, the boiling time is 15-20 minutes, until the pulp is cured to become cooked pulp, and finally cooling the cooked pulp to a certain temperature and entering the next step;

(IV) curdling; pre-blending sweet potato powder solution additives, wherein the proportion of sweet potato powder and materials is that 50-75 g of sweet potato powder is added to every 500 g of materials; pouring the mixture into a curdling box, wherein the bottom of the curdling box is provided with a plurality of drainage holes which are arranged side by side; pouring a pre-prepared sweet potato powder solution additive into the curdling box, quickly dripping the sweet potato powder solution additive into the heating container in the step (III) through a drain hole at the bottom of the curdling box in a waterfall raindrop manner, curdling the cooked milk in the heating container, keeping the temperature at 70-90 ℃ during curdling, standing for a period of time, and forming a semi-finished product of bean curd after the cooked milk is completely cemented, coagulated and precipitated;

(V) pressing and forming: and (5) putting the semi-finished bean curd in the step (IV) into a wrapping cloth for squeezing for 60-80 minutes until no water flows out of the wrapping cloth, thus obtaining the finished bean curd.

In the step (IV), the sweet potato powder solution additive is prepared from sweet potato powder and water according to the weight ratio of 1: 5 in proportion.

In the step (IV), proper apple juice can be added into the sweet potato powder solution additive to increase the mouthfeel, wherein the ratio of the apple juice to the sweet potato powder is 1: 2.

in the step (IV), the sweet potato flour solution additive can also be prepared by blending corn starch, potato flour and apple juice, wherein the ratio of the corn starch, the potato flour and the apple juice is 5: 1: 1.

in the step (three), the material refining process needs to be carried out in a vacuum low-temperature environment.

In the step (III), the ground slurry needs to be filtered for three times, and the residue is filtered through a sieve of 80-100 meshes.

Compared with the prior art, the invention has the beneficial effects that: according to the invention, the sweet potato powder solution additive is adopted to replace the traditional chemical coagulant in the preparation process, and the selection, the dosage and the proportion of the materials and the additive used in the preparation process and the adding time are optimally controlled, so that the food with good taste and quality and special flavor is obtained. Compared with the prior art, the method has the advantages that the raw materials are widely available, the processing steps are reduced, the production time is shortened, the production flexibility is required, any chemical additive is not required to be added, the taste and the quality of the food can be effectively ensured, the green and healthy diet of people can be satisfied, the market blank can be made up, and the market prospect is good.

Detailed Description

The present invention is described in further detail below.