阅读说明：本技术 一种绿色健康的原浆豆腐制作工艺 (Green and healthy original pulp bean curd making process ) 是由 齐克雷 于 2021-09-27 设计创作，主要内容包括：本发明公开了一种绿色健康的原浆豆腐制作工艺,包括以下步骤：(一)原料破碎：先选取优质非转基因大豆,再将大豆去皮,接着用粉碎机对大豆进行破损；(二)大豆浸泡：将破碎好的大豆放置盆中,并在盆中加入清水,用以浸泡大豆；(三)混合：将浸泡好的大豆滤清水后放置进新的盆中,并在新盆中加入清水进行混合；(四)磨浆：将上述混合后的大豆倒入全自动电动石磨中进行研磨,研磨后进行除渣,除渣后得到豆浆。该绿色健康的原浆豆腐制作工艺,在通过对点浆后的熟豆浆进行回烧,使得后续成型的原浆豆腐更有力道,且降低了豆腐中的含水量,有利于提高成型后的原浆豆腐口感,使得口感更为独特。(The invention discloses a green and healthy original pulp bean curd making process, which comprises the following steps: crushing raw materials: firstly, selecting high-quality non-transgenic soybeans, peeling the soybeans, and then damaging the soybeans by using a grinder; (II) soaking soybeans: placing the crushed soybeans into a basin, and adding clear water into the basin to soak the soybeans; (III) mixing: filtering out clear water from the soaked soybeans, placing the soybeans in a new basin, and adding clear water into the new basin for mixing; and (IV) grinding: and pouring the mixed soybeans into a full-automatic electric stone mill for grinding, removing residues after grinding, and obtaining the soybean milk after removing the residues. This green healthy magma bean curd preparation technology, through carrying out the burn-back to the cooked soybean milk after the some thick liquid for follow-up fashioned magma bean curd is more powerful, and has reduced the water content in the bean curd, is favorable to improving the magma bean curd taste after the shaping, makes the taste more unique.)

1. A green and healthy original pulp bean curd manufacturing process is characterized by comprising the following steps:

crushing raw materials: selecting high-quality non-transgenic soybeans, peeling the soybeans, and then damaging the soybeans by using a grinder.

(II) soaking soybeans: the crushed soybeans are placed in a basin, and clear water is added into the basin to soak the soybeans.

(III) mixing: filtering out clear water from the soaked soybeans, placing the soybeans in a new basin, and adding clear water into the new basin for mixing.

And (IV) grinding: and pouring the mixed soybeans into a full-automatic electric stone mill for grinding, removing residues after grinding, and obtaining the soybean milk after removing the residues.

(V) boiling the pulp: and (3) pouring the ground soybean milk into a pot for boiling to obtain cooked soybean milk, and preparing the cooked soybean milk according to a proportion of 10% for later use.

(VI) curdling: pouring the standby soybean milk into the cooked soybean milk to ensure that the soybean milk in the pot does not boil; and slowly adding prepared sour soup into the cooked soybean milk for curdling until the soybean milk changes from white to clear soup color, and stopping adding.

(VII) burn-back: boiling the slurry with slow fire and keeping for 10-12 min.

(eighth) molding: and (3) washing the slurry and the beancurd jelly in the pot into a specific mould by using an iron ladle, flatly covering, and wrapping the beancurd jelly by using wrapping cloth until the water is completely drained to obtain the raw slurry beancurd.

2. The manufacturing process of green healthy protoplasm bean curd according to claim 1, which is characterized by comprising the following steps: and in the second step, in the process of soaking the soybeans, the temperature of clear water is controlled to be 20-30 ℃, and the soaking time is controlled to be 7-8 h.

3. The manufacturing process of green healthy protoplasm bean curd according to claim 1, which is characterized by comprising the following steps: and in the process of mixing, the soybeans and the clear water are mixed according to the ratio of 1: 1.3-1.5.

4. The manufacturing process of green healthy protoplasm bean curd according to claim 1, which is characterized by comprising the following steps: and (IV) in the process of refining, the grinding process is controlled within 10-15 min.

5. The manufacturing process of green healthy protoplasm bean curd according to claim 1, which is characterized by comprising the following steps: and (V) controlling the water temperature at 100 ℃ and the time duration at 3-5min in the process of boiling the pulp.

6. The manufacturing process of green healthy protoplasm bean curd according to claim 1, which is characterized by comprising the following steps: and (VI) in the process of curdling, controlling the pH value of the sour soup water to be 4-5.

Technical Field

The invention relates to the technical field of bean curd production, in particular to a production process of green and healthy original 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 bean curd obtained by the bean curd making process in the market at present has high water content and low strength, so that the taste is not good, and meanwhile, food additives are required to be added in the making process and cause certain damage to human bodies, so that the edible health is reduced.

Disclosure of Invention

The invention aims to provide a green and healthy original pulp bean curd preparation process, so as to solve the problems that the bean curd prepared by the bean curd preparation process in the existing market has high water content and low strength, so that the taste is not good, and meanwhile, food additives need to be added in the preparation process and cause certain damage to human bodies, so that the edible health is reduced.

In order to achieve the purpose, the invention provides the following technical scheme: a process for preparing green healthy protoplasm bean curd comprises the following steps:

crushing raw materials: selecting high-quality non-transgenic soybeans, peeling the soybeans, and then damaging the soybeans by using a grinder.

(II) soaking soybeans: the crushed soybeans are placed in a basin, and clear water is added into the basin to soak the soybeans.

(III) mixing: filtering out clear water from the soaked soybeans, placing the soybeans in a new basin, and adding clear water into the new basin for mixing.

And (IV) grinding: and pouring the mixed soybeans into a full-automatic electric stone mill for grinding, removing residues after grinding, and obtaining the soybean milk after removing the residues.

(V) boiling the pulp: and (3) pouring the ground soybean milk into a pot for boiling to obtain cooked soybean milk, and preparing the cooked soybean milk according to a proportion of 10% for later use.

(VI) curdling: pouring the standby soybean milk into the cooked soybean milk to ensure that the soybean milk in the pot does not boil; and slowly adding prepared sour soup into the cooked soybean milk for curdling until the soybean milk changes from white to clear soup color, and stopping adding.

(VII) burn-back: boiling the slurry with slow fire and keeping for 10-12 min.

(eighth) molding: and (3) washing the slurry and the beancurd jelly in the pot into a specific mould by using an iron ladle, flatly covering, and wrapping the beancurd jelly by using wrapping cloth until the water is completely drained to obtain the raw slurry beancurd.

Preferably, in the step (II), in the process of soaking the soybeans, the temperature of clean water is controlled to be 20-30 ℃, and the soaking time is controlled to be 7-8 h.

Preferably, in the mixing process of the step (III), the soybeans and the clean water are mixed according to the ratio of 1: 1.3-1.5.

Preferably, the step (IV) is implemented during the refining process, and the grinding process is controlled within 10-15 min.

Preferably, in the step (five), the water temperature is controlled at 100 ℃ and the time duration is controlled at 3-5min during the process of cooking the soybean milk.

Preferably, in the step (six), the pH value of the sour soup is controlled to be 4-5 in the process of curdling.

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

(1) this green healthy magma bean curd preparation technology, through carrying out the burn-back to the cooked soybean milk after the some thick liquid for follow-up fashioned magma bean curd is more powerful, and has reduced the water content in the bean curd, is favorable to improving the magma bean curd taste after the shaping, makes the taste more unique.

(2) The green and healthy original pulp bean curd manufacturing process has the advantages that no food additive is added in the whole manufacturing process, the problem that the food additive is easy to damage users when eating is avoided, the formed original pulp bean curd is healthier, and the whole nutritive value is improved.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The first embodiment is as follows:

a green healthy original pulp bean curd preparation process introduces the production and the application in detail as follows:

crushing raw materials: selecting high-quality non-transgenic soybeans, peeling the soybeans, and then damaging the soybeans by using a grinder.

(II) soaking soybeans: the crushed soybeans are placed in a basin, and clear water is added into the basin to soak the soybeans.

(III) mixing: filtering out clear water from the soaked soybeans, placing the soybeans in a new basin, and adding clear water into the new basin for mixing.

And (IV) grinding: and pouring the mixed soybeans into a full-automatic electric stone mill for grinding, removing residues after grinding, and obtaining the soybean milk after removing the residues.

(V) boiling the pulp: and (3) pouring the ground soybean milk into a pot for boiling to obtain cooked soybean milk, and preparing the cooked soybean milk according to a proportion of 10% for later use.

(VI) curdling: pouring the standby soybean milk into the cooked soybean milk to ensure that the soybean milk in the pot does not boil; and slowly adding prepared sour soup into the cooked soybean milk for curdling until the soybean milk changes from white to clear soup color, and stopping adding.

(VII) burn-back: boiling the slurry with slow fire and keeping for 10 min.

(eighth) molding: and (3) washing the slurry and the beancurd jelly in the pot into a specific mould by using an iron ladle, flatly covering, and wrapping the beancurd jelly by using wrapping cloth until the water is completely drained to obtain the raw slurry beancurd.

And (II) in the process of soaking the soybeans, controlling the temperature of clear water at 20 ℃ and controlling the soaking time at 7 h.

And (III) mixing the soybeans and the clear water according to the ratio of 1:1.3 in the mixing process.

And step (IV), in the process of grinding, the grinding process is controlled to be 10 min.

And (V) controlling the water temperature at 100 ℃ and the time duration at 3min in the process of boiling the pulp.

And step (six), in the process of curdling, controlling the pH value of the sour soup water to be 4.

Example two:

a green healthy original pulp bean curd preparation process introduces the production and the application in detail as follows:

crushing raw materials: selecting high-quality non-transgenic soybeans, peeling the soybeans, and then damaging the soybeans by using a grinder.

(II) soaking soybeans: the crushed soybeans are placed in a basin, and clear water is added into the basin to soak the soybeans.

(III) mixing: filtering out clear water from the soaked soybeans, placing the soybeans in a new basin, and adding clear water into the new basin for mixing.

And (IV) grinding: and pouring the mixed soybeans into a full-automatic electric stone mill for grinding, removing residues after grinding, and obtaining the soybean milk after removing the residues.

(V) boiling the pulp: and (3) pouring the ground soybean milk into a pot for boiling to obtain cooked soybean milk, and preparing the cooked soybean milk according to a proportion of 10% for later use.

(VI) curdling: pouring the standby soybean milk into the cooked soybean milk to ensure that the soybean milk in the pot does not boil; and slowly adding prepared sour soup into the cooked soybean milk for curdling until the soybean milk changes from white to clear soup color, and stopping adding.

(VII) burn-back: boiling the slurry with slow fire and keeping for 12 min.

(eighth) molding: and (3) washing the slurry and the beancurd jelly in the pot into a specific mould by using an iron ladle, flatly covering, and wrapping the beancurd jelly by using wrapping cloth until the water is completely drained to obtain the raw slurry beancurd.

And (II) in the process of soaking the soybeans, controlling the temperature of clear water at 30 ℃ and controlling the soaking time to be 7-8 h.

And (III) mixing the soybeans and the clean water according to the ratio of 1:1.5 in the mixing process.

And step (IV), in the process of grinding, the grinding process is controlled to be 15 min.

And (V) controlling the water temperature at 100 ℃ and the time duration at 5min in the process of boiling the pulp.

And step (six), in the process of curdling, controlling the pH value of the sour soup at 5.

It should also be noted that the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in the process, method, article, or apparatus that comprises the element.

Although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that various changes in the embodiments and/or modifications of the invention can be made, and equivalents and modifications of some features of the invention can be made without departing from the spirit and scope of the invention.