阅读说明：本技术 一种酸浆豆腐的制作方法 (Preparation method of sour pulp bean curd ) 是由 薛丽娜 陈伏禄 姚兴琴 沈青青 于 2021-09-14 设计创作，主要内容包括：本发明公开了一种酸浆豆腐的制作方法,属于豆腐制作技术领域,其技术方案要点包括以下步骤：醋蛾子培养：取大米和糯米混合之后浸泡5-8小时,大米和糯米的比例为3：1,将浸泡之后的大米煮熟并放置进行自然冷却。该酸浆豆腐的制作方法,通过采用自制白醋进行豆腐点浆,在豆腐制作的过程中首次点浆用的成分为自制天然白醋,天然白醋采用自制的醋蛾子发酵而成,保证了豆腐制作过程中的无公害,避免使用带有有害物质的盐卤、石膏粉、葡萄糖酸-δ-内酯,采用纯天然材料作为点浆成分,现在市场上大多数食用醋都是勾兑而成,含有大量的防腐剂和添加剂,这些有害物质会慢慢侵蚀人体,长期使用这些添加剂制作的豆腐,会对人体的健康造成危害。(The invention discloses a method for preparing sour pulp bean curd, which belongs to the technical field of bean curd preparation, and the technical scheme comprises the following steps: culturing vinegar moth: mixing rice and glutinous rice, and soaking for 5-8 hours, wherein the ratio of the rice to the glutinous rice is 3: 1, cooking the soaked rice, and standing for natural cooling. The method for preparing the sour pulp bean curd comprises the steps of curdling bean curd by adopting self-made white vinegar, wherein the ingredients for curdling for the first time in the bean curd preparation process are self-made natural white vinegar, the natural white vinegar is prepared by fermenting self-made vinegar moth, the pollution-free effect in the bean curd preparation process is ensured, bittern, gypsum powder and gluconic acid-delta-lactone with harmful substances are avoided, pure natural materials are used as the curdling ingredients, most of edible vinegar in the market at present is blended and contains a large amount of preservatives and additives, the harmful substances can slowly erode human bodies, and the bean curd prepared by using the additives for a long time can cause harm to the health of the human bodies.)

1. The preparation method of the sour pulp bean curd is characterized by comprising the following steps:

culturing vinegar moth:

1) mixing rice and glutinous rice, and soaking for 5-8 hours, wherein the ratio of the rice to the glutinous rice is 3: 1, cooking the soaked rice, standing and naturally cooling;

2) adding cold clear water and sugar into the raw materials cooled in the step one, stirring and mixing uniformly, wherein the ratio of the raw materials to the water to the sugar is controlled to be 1: 2: 0.2;

3) putting the raw materials in the step two into a glass tank, compacting, and then placing the glass tank in the shade;

4) opening the glass jar half a year later, extracting a layer of nebula on the surface, and storing in the shade at 25-30 deg.C to obtain Acetoothaeus armeniaca;

preparing curdling white vinegar:

1) taking a cleaned bottle, and adding water, wine, sugar and cool boiled water into the bottle, wherein the ratio of the water to the wine to the sugar to the cool boiled water is 1: 1: 1: 100, respectively;

2) adding the raw materials, uniformly stirring, wrapping the self-made vinegar moth with white gauze, putting into a bottle, sealing the bottle, and fermenting at 40-45 deg.C for 2-3 months to obtain self-made rice vinegar;

preparing white vinegar pickled bean curd:

1) soaking the beans: picking out impurities or rotten beans in the soybeans, and adding clear water into the soybeans after the impurities are removed for soaking;

2) grinding: pouring the soaked soybeans into a soybean milk machine, and adding a certain amount of water, wherein the ratio of the soybeans to the water is 1: 10, grinding soybeans into a prize shape;

3) filtering residues: pouring the ground soybean milk in the step two into a compact cotton cloth bag, extruding the soybean milk by hands, and pouring the filtered soybean milk into a pot, wherein the process can be filtered for many times to ensure that the soybean milk has no impurities;

4) boiling the soybean milk: boiling the filtered soybean milk, fishing out the foam on the surface in the boiling process, and boiling the soybean milk for 5-8 minutes with soft fire to ensure that the soybean milk is thoroughly boiled;

5) curdling: adding 800ml-1000ml of cold water into the soybean milk, cooling the cooked soybean milk to 80 ℃, taking 50ml of self-made white vinegar, adding 250ml of purified water, stirring and blending, pouring the blended white vinegar from a pot edge for three to five times, slightly stirring by using a soup ladle in the process, aggregating dispersed protein aggregates, standing the soybean milk for 20-30 minutes after the soybean milk is well mixed;

6) and (4) retaining acid slurry water: scooping out clear soup in the pot by using a soup ladle, putting the sour slurry into a container with a cover for fermenting for 48 hours to obtain sour slurry water, and storing the sour slurry water in a dark environment below 45 ℃;

7) and (3) pressing and forming: paving gauze in a bean curd mould, slightly scooping the beancurd jelly which is well obtained in the fifth step into the mould, binding the gauze, placing the beancurd jelly into the gauze, covering a cover of the mould, pressing a heavy object on the cover, and squeezing out water in the gauze;

8) packaging: the bean curd is vacuum-packed or directly sold according to the needs of the product, or the bean curd is cut into blocks to be made into marinated products and the like.

2. The method for preparing sour pulp bean curd as claimed in claim 1, wherein the first vinegar moth culturing step is to select crops with abundant starch content such as potato as main raw material, and the white vinegar container selected in the third step is not easy to be plastic pot.

3. The method for preparing the sour pulp bean curd as claimed in claim 1, wherein the storage temperature of the vinegar moth is not higher than 55 ℃, and the ratio of the soybean to the water in the bean soaking process is 1: 3, soaking soybeans for 6-8 hours in summer and soaking soybeans for 10-12 hours in spring and winter.

4. The method for preparing sour milk bean curd as claimed in claim 1, wherein the cloth bag, the mold and the gauze used in the bean curd preparation process are sterilized, and the soybean milk is kept hot during the boiling process to avoid the soybean milk from being burnt and being stirred all the time.

5. The method for preparing sour milk bean curd according to claim 1, wherein the self-made white vinegar is added in small amount for many times during the curdling process, and the amount is increased or decreased according to the protein conversion of the soybean milk.

6. The method for making sour slurry bean curd according to claim 1, wherein the sour slurry water is kept to replace white vinegar for curdling in the next bean curd making process, and 1000ml of sour slurry water and 1000ml of clear water are adopted for 500g of soybeans, and the pH value of the sour slurry water is kept below eight.

7. The method for preparing sour pulp bean curd according to claim 1, wherein the weight is 10kg pressed for 1-2h in the pressing process, the time can be controlled according to the prepared product, the bean curd is tender in short pressing time, and the hardness of the bean curd is increased in long pressing time.

Technical Field

The invention relates to the technical field of bean curd production, in particular to a production method of sour pulp bean curd.

Background

The bean curd is a food material with rich nutrition and long history, people like the bean curd promote the progress and the development of the bean curd making process, and the main production process of the bean curd is pulping, namely, soybean is made into soybean milk; secondly, the soybean milk is coagulated into gel containing a large amount of moisture under the combined action of heat and a coagulant, namely the bean curd.

The existing method for preparing the sour pulp bean curd has the following problems:

1. the components of the curdling are mainly bittern, gypsum powder and gluconic acid-delta-lactone, and the raw materials contain a large amount of additives or substances harmful to human bodies, although the curdling can be completed quickly to increase the tenderness of the bean curd, and the curdling can cause harm to human bodies after being used for a long time.

2. The edible vinegar on the market is used as a primary curdling raw material, most of the edible vinegar on the market is blended at present, contains a large amount of preservatives and additives, harmful substances can slowly erode the human body, and the bean curd made of the additives for a long time can cause harm to the health of the human body.

Disclosure of Invention

The invention provides a method for preparing sour pulp bean curd to solve the problems.

The invention is realized in such a way that the method for preparing the sour pulp bean curd comprises the following steps:

culturing vinegar moth:

1) mixing rice and glutinous rice, and soaking for 5-8 hours, wherein the ratio of the rice to the glutinous rice is 3: 1, cooking the soaked rice, standing and naturally cooling;

2) adding cold clear water and sugar into the raw materials cooled in the step one, stirring and mixing uniformly, wherein the ratio of the raw materials to the water to the sugar is controlled to be 1: 2: 0.2;

3) putting the raw materials in the step two into a glass tank, compacting, and then placing the glass tank in the shade;

4) opening the glass jar half a year later, extracting a layer of nebula on the surface, and storing in the shade at 25-30 deg.C to obtain Acetoothaeus.

Preparing curdling white vinegar:

1) taking a cleaned bottle, and adding water, wine, sugar and cool boiled water into the bottle, wherein the ratio of the water to the wine to the sugar to the cool boiled water is 1: 1: 1: 100, respectively;

2) adding the above raw materials, stirring, wrapping the self-made vinegar moth with white gauze, placing into a bottle, sealing the bottle, and fermenting at 40-45 deg.C for 2-3 months to obtain the self-made rice vinegar.

Preparing white vinegar pickled bean curd:

soaking the beans: picking out impurities or rotten beans in the soybeans, and adding clear water into the soybeans after the impurities are removed for soaking;

grinding: pouring the soaked soybeans into a soybean milk machine, and adding a certain amount of water, wherein the ratio of the soybeans to the water is 1: 10, grinding soybeans into a prize shape;

filtering residues: pouring the ground soybean milk in the step two into a compact cotton cloth bag, extruding the soybean milk by hands, and pouring the filtered soybean milk into a pot, wherein the process can be filtered for many times to ensure that the soybean milk has no impurities;

boiling the soybean milk: boiling the filtered soybean milk, fishing out the foam on the surface in the boiling process, and boiling the soybean milk for 5-8 minutes with soft fire to ensure that the soybean milk is thoroughly boiled;

curdling: adding 800ml-1000ml of cold water into the soybean milk, cooling the cooked soybean milk to 80 ℃, taking 50ml of self-made white vinegar, adding 250ml of purified water, stirring and blending, pouring the blended white vinegar from a pot edge for three to five times, slightly stirring by using a soup ladle in the process, aggregating dispersed protein aggregates, standing the soybean milk for 20-30 minutes after the soybean milk is well mixed;

and (4) retaining acid slurry water: scooping out clear soup in the pot by using a soup ladle, putting the sour slurry into a container with a cover for fermenting for 48 hours to obtain sour slurry water, and storing the sour slurry water in a dark environment below 45 ℃;

and (3) pressing and forming: paving gauze in a bean curd mould, slightly scooping the beancurd jelly which is well obtained in the fifth step into the mould, binding the gauze, placing the beancurd jelly into the gauze, covering a cover of the mould, pressing a heavy object on the cover, and squeezing out water in the gauze;

packaging: the bean curd is vacuum-packed or directly sold according to the needs of the product, or the bean curd is cut into blocks to be made into marinated products and the like.

In order to ensure the excellence of the self-made vinegar and avoid the polyethylene of the plastic from invading the human body, the preferable preparation method of the sour pulp bean curd of the invention is that crops with rich starch content such as potato can be selected as main raw materials in the first vinegar moth culturing step, and the white vinegar storage container selected in the third step is not easy to be a plastic tank.

In order to ensure that the vinegar moth does not cause the death of internal cells due to high temperature and the soybeans are faster and faster when being pulped, the preferable preparation method of the acid pulp tofu is that crops with rich starch content such as potatoes can be selected as main raw materials in the first vinegar moth culture step, and the white vinegar storage container selected in the third step is not easy to be a plastic tank.

In order to ensure the taste of the bean curd and the sterility of the production environment, the preferable preparation method of the sour milk bean curd is that a cloth bag, a mold and gauze used in the bean curd preparation process are required to be disinfected, and the soybean milk is kept hot in the soybean milk boiling process, so that the soybean milk is prevented from being burnt and is stirred constantly.

In order to make the bean curd tender and have better taste, the preparation method of the sour milk bean curd is preferable, the self-made white vinegar is added in a small amount for a plurality of times in the curdling process, and the dosage is increased or reduced according to the protein conversion of the soybean milk.

In order to facilitate the next preparation of the sour slurry bean curd, the method for preparing the sour slurry bean curd is preferably used, the sour slurry water is reserved in the next bean curd preparation process to replace white vinegar to carry out curdling, 1000ml of sour slurry water and 1000ml of clear water are adopted for 500g of soybeans, and the pH value of the sour slurry water is kept below eight.

In order to ensure that the hardness of the bean curd is moderate and different products can be processed for sale subsequently, the method for preparing the sour milk bean curd is preferred, the weight is 10kg pressed for 1-2h in the pressing and forming process, the time can be controlled according to the prepared products, the bean curd is short in pressing time and tender, and the hardness of the bean curd is increased after long pressing time

Compared with the prior art, the invention has the beneficial effects that:

1. the preparation method of the sour pulp bean curd adopts the self-made white vinegar to perform bean curd curdling, the ingredients for curdling for the first time in the bean curd preparation process are the self-made natural white vinegar, the natural white vinegar is prepared by fermenting the self-made vinegar moth, the pollution-free bean curd preparation process is ensured, the bittern, the gypsum powder and the gluconic acid-delta-lactone with harmful substances are avoided, the pure natural materials are adopted as the curdling ingredients, the production method is more green, and the standard of natural pollution-free green food is really achieved, but also does not adopt the seasoning white vinegar on the market as the raw material, most of the edible vinegar on the market is blended at present, contains a large amount of preservatives and additives, the harmful substances can slowly erode human bodies, the bean curd made of the additives can cause harm to the health of human bodies after long-term use, and the situation can be effectively avoided by adopting the self-made vinegar.

2. The preparation method of the sour pulp bean curd adopts the sour pulp which is subjected to the previous curdling as the curdling raw material for preparing the bean curd at the next time, the sour pulp is changed by the fermentation of the lactobacillus of the bean curd, and the sour pulp containing the lactic acid is used as the additive for preparing the bean curd, so that the pollution of chemical articles is avoided, the cold nature of the bean curd is reduced, a large amount of vitamin B12 is generated in the fermentation process of the bean curd, the aging of the brain can be caused if a human body lacks the vitamin B12, the aging of the brain and the senile dementia can be prevented by frequently eating the sour pulp bean curd, and the green environment-friendly bean curd without any additive and chemical substances which is 'raw soup is used as raw food' is really realized.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

In the description of the present invention, it is to be understood that the terms "length," "width," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," and the like, as used herein, refer to an orientation or positional relationship indicated for convenience in describing the present invention and to simplify the description, but do not indicate or imply that the referenced device or element must have a particular orientation, be constructed and operated in a particular orientation, and is not to be construed as limiting the present invention. Further, in the description of the present invention, "a plurality" means two or more unless specifically defined otherwise.

The invention provides the following technical scheme: a method for preparing sour pulp bean curd comprises the following steps:

culturing vinegar moth:

1) mixing rice and glutinous rice, and soaking for 5-8 hours, wherein the ratio of the rice to the glutinous rice is 3: 1, cooking the soaked rice, standing and naturally cooling;

2) adding cold clear water and sugar into the raw materials cooled in the step one, stirring and mixing uniformly, wherein the ratio of the raw materials to the water to the sugar is controlled to be 1: 2: 0.2;

3) putting the raw materials in the step two into a glass tank, compacting, and then placing the glass tank in the shade;

4) opening the glass jar half a year later, extracting a layer of nebula on the surface, and storing in the shade at 25-30 deg.C to obtain Acetoothaeus.

Preparing curdling white vinegar:

1) taking a cleaned bottle, and adding water, wine, sugar and cool boiled water into the bottle, wherein the ratio of the water to the wine to the sugar to the cool boiled water is 1: 1: 1: 100, respectively;

2) adding the above raw materials, stirring, wrapping the self-made vinegar moth with white gauze, placing into a bottle, sealing the bottle, and fermenting at 40-45 deg.C for 2-3 months to obtain the self-made rice vinegar.

Preparing white vinegar pickled bean curd:

soaking the beans: picking out impurities or rotten beans in the soybeans, and adding clear water into the soybeans after the impurities are removed for soaking;

grinding: pouring the soaked soybeans into a soybean milk machine, and adding a certain amount of water, wherein the ratio of the soybeans to the water is 1: 10, grinding soybeans into a prize shape;

filtering residues: pouring the ground soybean milk in the step two into a compact cotton cloth bag, extruding the soybean milk by hands, and pouring the filtered soybean milk into a pot, wherein the process can be filtered for many times to ensure that the soybean milk has no impurities;

boiling the soybean milk: boiling the filtered soybean milk, fishing out the foam on the surface in the boiling process, and boiling the soybean milk for 5-8 minutes with soft fire to ensure that the soybean milk is thoroughly boiled;

curdling: adding 800ml-1000ml of cold water into the soybean milk, cooling the cooked soybean milk to 80 ℃, taking 50ml of self-made white vinegar, adding 250ml of purified water, stirring and blending, pouring the blended white vinegar from a pot edge for three to five times, slightly stirring by using a soup ladle in the process, aggregating dispersed protein aggregates, standing the soybean milk for 20-30 minutes after the soybean milk is well mixed;

and (4) retaining acid slurry water: scooping out clear soup in the pot by using a soup ladle, putting the sour slurry into a container with a cover for fermenting for 48 hours to obtain sour slurry water, and storing the sour slurry water in a dark environment below 45 ℃;

and (3) pressing and forming: paving gauze in a bean curd mould, slightly scooping the beancurd jelly which is well obtained in the fifth step into the mould, binding the gauze, placing the beancurd jelly into the gauze, covering a cover of the mould, pressing a heavy object on the cover, and squeezing out water in the gauze;

packaging: the bean curd is vacuum-packed or directly sold according to the needs of the product, or the bean curd is cut into blocks to be made into marinated products and the like.

In this embodiment: the bean curd curdling is carried out by adopting the self-made white vinegar, the self-made natural white vinegar is used as the first curdling component in the bean curd making process, the natural white vinegar is fermented by adopting the self-made vinegar moth, the pollution-free bean curd making process is ensured, the use of bittern, gypsum powder and gluconic acid-delta-lactone which have harmful substances is avoided, the natural white vinegar is more green by adopting a pure natural material as the curdling component, the standard of natural pollution-free green food is really met, the seasoning white vinegar in the market is not adopted as the raw material, most of edible vinegar in the market is blended at present, a large amount of preservatives and additives are contained, the harmful substances can slowly erode the human body, the bean curd made by adopting the additives for a long time can cause harm to the health of the human body, and the situation can be effectively avoided by adopting the self-made vinegar.

As a technical optimization scheme of the invention, crops with rich starch content such as potatoes and the like can be selected as main raw materials in the first vinegar moth culture step, and the white vinegar storage container selected in the third step is not easy to be a plastic tank.

In this embodiment: the vinegar moth can be made by selecting different raw materials in the process of culturing, the raw materials can be selected according to local commodity price, the production cost of the sour slurry bean curd is reduced to the lowest, the plastic is mainly polypropylene and is dissolved in organic matters, and people feel dizzy, headache and nausea and decline of memory after eating the food for a long time.

As a technical optimization scheme of the invention, the storage temperature of the vinegar moth is not higher than 55 ℃, and the ratio of soybean to water in the bean soaking process is 1: 3, soaking soybeans for 6-8 hours in summer and soaking soybeans for 10-12 hours in spring and winter.

In this embodiment: the vinegar moth is mainly characterized in that membrane acetic acid bacteria are gram-positive bacilli, the membrane acetic acid bacteria are suitable for growing in an acid environment, the optimal growth temperature is 25-30 ℃, the growth temperature range is 7-40 ℃, death can be realized within 10 minutes at the temperature of 55 ℃, adjustment is made according to different soybean foaming time in seasons, and soybeans are softer and are crushed into pulp more easily in the pulping process.

As a technical optimization scheme of the invention, a cloth bag, a mold and gauze used in the bean curd making process are required to be disinfected, the temperature is kept during the soybean milk boiling process, and the soybean milk is prevented from being burnt and is stirred all the time.

In this embodiment: the clean and sterile bean curd making environment is ensured, which is necessary in food processing production, so that pollution-free green bean curd can be produced, the soybean milk is prevented from being burnt in the soybean milk boiling process, the taste and the appearance of the bean curd are seriously influenced by the burnt soybean milk, and the bean curd cannot be normally sold.

As a technical optimization scheme of the invention, the self-made white vinegar is added for a plurality of times in a small amount in the process of curdling, and the amount of the self-made white vinegar is increased or reduced according to the protein conversion of the soybean milk.

In this embodiment: a small amount of white vinegar is put into the soybean milk for multiple times, so that the coagulation condition of the soybean milk can be observed and adjusted according to the reality, and the produced bean curd is guaranteed to have better and tender mouthfeel.

As a technical optimization scheme of the invention, the sour slurry is reserved in the next bean curd making process to replace white vinegar for curdling, 1000ml of sour slurry water and 1000ml of clear water are adopted for 500g of soybeans, and the pH value of the sour slurry is kept below eight.

In this embodiment: the sour slurry water generated in the first production of the sour sauce bean curd is reserved, and is diluted by adding clear water, so that the sour slurry water can be used as a curdling raw material in the next production process of the sour slurry bean curd, and the pH value of the sour slurry water is controlled to be below eight, so that the protein cannot be damaged by peracid.

As a technical optimization scheme of the invention, the 10kg weight is pressed for 1-2h in the pressing and forming process, the time can be controlled according to the manufactured product in the process, the pressing time is short, the bean curd is tender, and the hardness of the bean curd with long pressing time is increased.

In this embodiment: the weight of the weight is ensured when the bean curd is pressed, the compactness of the bean curd is ensured, and the hardness of the bean curd can be determined according to what product is processed subsequently after the bean curd is produced

The present invention is not limited to the above preferred embodiments, and any modifications, equivalent substitutions and improvements made within the spirit and principle of the present invention should be included in the protection scope of the present invention.