阅读说明：本技术 减肥养生豆腐及其制作工艺 (Weight-losing health-preserving bean curd and preparation process thereof ) 是由 王思涵 于 2021-09-18 设计创作，主要内容包括：本发明公开了减肥养生豆腐及其制作工艺,涉及豆腐技术领域。该减肥养生豆腐及其制作工艺,包括以下重量份数配比的原料：黄豆50-70份、生红石膏10-30份、水80-100份、碱蓬蔬菜汁40-60份、蒜汁5-10份、油醋汁1-2份、异VC钠5-15份、葡萄糖酸内酯1-3份、消泡剂1-2份、淡盐水30-50份。该减肥养生豆腐及其制作工艺,通过石膏浆、葡萄糖酸内酯,使得豆腐的老嫩能够更加容易控制,有效的提高豆腐的反腐性,使得豆腐的保鲜功能更好,提高豆腐的保水性,使豆腐质地更加细腻,口感和质量也更加稳定,在豆腐中加入碱蓬菜,帮助食用者延缓心血管衰老疾病,防止血压升高,对维持心血管健康有很大的好处,加快血管的通透性。(The invention discloses weight-losing and health-preserving bean curd and a preparation process thereof, and relates to the technical field of bean curd. The weight-losing and health-preserving bean curd comprises the following raw materials in parts by weight: 50-70 parts of soybeans, 10-30 parts of raw red gypsum, 80-100 parts of water, 40-60 parts of suaeda salsa vegetable juice, 5-10 parts of garlic juice, 1-2 parts of oil and vinegar juice, 5-15 parts of sodium iso-VC, 1-3 parts of gluconolactone, 1-2 parts of defoaming agent and 30-50 parts of light saline water. This weight-losing health preserving bean curd and preparation technology thereof, through gypsum thick liquid, glucolactone for the old and tender of bean curd can control more easily, the anti-rotten nature of effectual improvement bean curd, make the fresh-keeping function of bean curd better, improve the water retention nature of bean curd, make the bean curd texture more exquisite, taste and quality are also more stable, add the dish of soda in bean curd, help the eater delay cardiovascular aging disease, prevent the blood pressure to rise, have very big benefit to maintaining cardiovascular health, accelerate the permeability of blood vessel.)

1. The weight-reducing health-preserving bean curd and the preparation process thereof are characterized in that: the material comprises the following raw materials in parts by weight: 50-70 parts of soybeans, 10-30 parts of raw red gypsum, 80-100 parts of water, 40-60 parts of suaeda salsa vegetable juice, 5-10 parts of garlic juice, 1-2 parts of oil and vinegar juice, 5-15 parts of iso-VC sodium, 1-3 parts of gluconolactone, 1-2 parts of defoaming agent and 30-50 parts of light saline water, wherein the preparation method comprises the following steps:

s1, soaking: selecting fresh soybeans with plump and tidy fruit grains, removing impurities and deteriorated soybeans, soaking the screened soybeans in warm water, controlling the soaking time according to the indoor temperature, wherein the soaking time is 2-3 hours when the indoor temperature is between 30 ℃ and 40 ℃, and the soaking time is 4-5 hours when the indoor temperature is below 0 ℃ to-10 ℃;

s2, pulping: fishing out the raw materials soaked in the S1, placing the raw materials on a filter screen for draining, placing the drained soybeans into a wall breaking machine for pulping and wall breaking, and simultaneously adding corresponding cold water until no obvious residue exists at the bottom of the wall breaking machine;

s3, filtering: pouring the pulped raw materials of the S2 into a cloth bag (with the mesh number of 210 plus 240) prepared for filtering the soybean milk, extruding the soybean milk, and putting the filtered soybean milk into a pot;

s4, boiling: boiling the raw materials filtered by the S3 by open big fire, wherein the adding amount of the soybean milk is not more than two thirds of that of a big pot, changing the big fire into slow boiling when boiling the soybean milk by the big fire until the middle small bubbles become big bubbles, continuously stirring (the stirring speed is 1500r/min), adding a defoaming agent while stirring, eliminating white foams in the soybean milk, boiling until the fragrance of the soybean overflows, and turning off the fire when no obvious white floating foam exists;

s5, curdling: placing the raw materials decocted in the step S4 into a container for standby, roasting the screened calcined gypsum powder, blending the calcined gypsum powder into gypsum slurry by using clear water, flushing the gypsum slurry, the gluconolactone, the suaeda glauca vegetable juice, the garlic juice and the oil vinegar juice which are in corresponding parts into the calcined soybean milk together, lightly stirring the gypsum slurry, the gluconolactone, the suaeda glauca vegetable juice and the soybean milk by using a spoon, and keeping the mixture static for 30min when precipitates begin to appear in the soybean milk and are separated from water;

s6, profiling: pouring the raw material of the S5 curdling lightly into a prepared closed water filtering container, placing a rectangular iron box at the top of the jellied bean curd, adding hot water into the rectangular iron box, wherein the weight of the rectangular iron box generates pressure on the jellied bean curd, adding high-temperature steam into the closed water filtering container to help the closed water filtering container to increase the pressure in the closed water filtering container, controlling the air pressure to be 7.0MPa, and quickly filtering out yellow serofluid from the jellied bean curd left in a high-pressure cavity under the action of high pressure and the extrusion of the iron box;

s7, sterilization: cutting S6 pressed raw material into bean curd blocks with length of 3-6cm and width of 1-5cm, placing the block bean curd into a container containing water, adding appropriate amount of light saline water into the container, soaking for 60min, sterilizing, and making into food.

2. The weight-reducing health-preserving bean curd and the preparation process thereof according to claim 1, wherein the weight-reducing health-preserving bean curd is characterized in that: the preparation of the plaster of paris in the S5 comprises the following steps: roasting the corresponding amount of raw red gypsum in fire, controlling the roasting time to be 15-60 min, controlling the roasting temperature to be 300-800 ℃, changing the internal molecular morphology of the calcined gypsum powder after roasting and drying, crushing the roasted gypsum into powder, and sieving the gypsum powder by using a sieve with 1mm of sieve mesh to obtain the calcined gypsum powder with higher quality.

3. The weight-reducing health-preserving bean curd and the preparation process thereof according to claim 1, wherein the weight-reducing health-preserving bean curd is characterized in that: in the S1, before stir-frying, soybeans are required to be washed once with warm water, cooled and washed once with clear water, and the cleaned soybeans are put in a ventilated place to be dried.

4. The weight-reducing health-preserving bean curd and the preparation process thereof according to claim 1, wherein the weight-reducing health-preserving bean curd is characterized in that: the preparation method of the suaeda salsa vegetable juice in the S5 comprises the following steps: boiling the suaeda glauca in boiled water for about 15min, putting the boiled suaeda glauca into cold water immediately, cooling to 40-50 ℃, fishing out the suaeda glauca to drain water, putting the suaeda glauca which drains the water into the wall breaking machine, adding one third of cold clear water of the suaeda glauca in the wall breaking machine, juicing the suaeda glauca, filtering by using bean curd cloth after juicing, and adding a corresponding amount of sodium erythorbate into the filtered suaeda glauca juice.

5. The weight-reducing health-preserving bean curd and the preparation process thereof according to claim 1, wherein the weight-reducing health-preserving bean curd is characterized in that: s5, gypsum slurry, gluconolactone, Suaeda salsa vegetable juice, garlic juice and oil vinegar juice in corresponding parts are put into a container to be stirred uniformly before curdling.

6. The weight-reducing health-preserving bean curd and the preparation process thereof according to claim 1, wherein the weight-reducing health-preserving bean curd is characterized in that: the wall breaking machine in the S3 is high-speed 5000-turn large.

7. The weight-reducing health-preserving bean curd and the preparation process thereof according to claim 2, wherein the weight-reducing health-preserving bean curd is characterized in that: when the soybean milk is curdled in the S5, the soybean milk in the jar is not suitable to be fully discharged, and a space of about 10 cm needs to be left.

Technical Field

The invention relates to the technical field of bean curd, in particular to weight-losing and health-preserving bean curd and a preparation process thereof.

Background

The bean curd is a food with very low heat and rich nutrition, the main component in the bean curd is protein, so that the bean curd has a good nutritional effect on a human body, and the existing bean curd which is popular among consumers is boiled with other food materials together in water to serve as a diet meal, so that the bean curd can help the consumers to prevent constipation and promote intestinal peristalsis.

The old tender degree of current part bean curd in the in-process of preparation is difficult to control, and the moisture of bean curd is wanted not strong, and the taste of bean curd is comparatively crude, can not satisfy consumer's demand, and the consumer has bought bean curd and has helped losing weight through the bean curd that boils of drinking water, can not intake extra nutrition through bean curd.

Disclosure of Invention

Technical problem to be solved

Aiming at the defects of the prior art, the weight-losing and health-preserving bean curd and the preparation process thereof provided by the invention have the advantages of improved taste, various health-care effects and the like, and also solve the problems of low water-retaining property and single nutrition after the bean curd preparation process.

(II) technical scheme

In order to achieve the purpose, the invention provides the following technical scheme: the weight-losing health-preserving bean curd comprises the following raw materials in parts by weight: 50-70 parts of soybeans, 10-30 parts of raw red gypsum, 80-100 parts of water, 40-60 parts of suaeda salsa vegetable juice, 5-10 parts of garlic juice, 1-2 parts of oil and vinegar juice, 5-15 parts of iso-VC sodium, 1-3 parts of gluconolactone, 1-2 parts of defoaming agent and 30-50 parts of light saline water, wherein the preparation method comprises the following steps:

s1, soaking: selecting fresh soybeans with plump and tidy fruit grains, removing impurities and deteriorated soybeans, soaking the screened soybeans in warm water, controlling the soaking time according to the indoor temperature, wherein the soaking time is 2-3 hours when the indoor temperature is between 30 ℃ and 40 ℃, and the soaking time is 4-5 hours when the indoor temperature is below 0 ℃ to-10 ℃.

S2, pulping: and (3) fishing out the raw materials soaked in the S1, draining on a filter screen, pulping and breaking the wall of the dried soybeans in a wall breaking machine, and adding corresponding cold water until no obvious residue exists at the bottom of the wall breaking machine.

S3, filtering: pouring the pulped raw materials of the S2 into a cloth bag (with the mesh number of 210 plus 240) prepared for filtering the soybean milk, extruding the soybean milk, and putting the filtered soybean milk in a pot.

S4, boiling: the raw materials filtered by the S3 are boiled with big fire, the adding amount of the soybean milk is not more than two thirds of that of a big pot, when the soybean milk is boiled with big fire until the middle small bubbles become big bubbles, the big fire is changed into small fire to be boiled slowly, the soybean milk is continuously stirred (the stirring speed is 1500r/min), the defoaming agent is added while the soybean milk is stirred, the white foam in the soybean milk is eliminated, the soybean milk is boiled until the fragrance overflows, and the fire can be turned off when no obvious white floating foam exists.

S5, curdling: putting the raw materials decocted in the step S4 into a container for standby, roasting the screened calcined gypsum powder, blending the calcined gypsum powder into gypsum slurry by using clear water, flushing the gypsum slurry, the gluconolactone, the suaeda glauca vegetable juice, the garlic juice and the oil vinegar juice which are in corresponding parts into the calcined soybean milk together, uniformly stirring the gypsum slurry, the gluconolactone, the suaeda glauca vegetable juice and the soybean milk by using a spoon, and waiting for about 15min for the soybean milk to be coagulated into green soybean curd.

S6, profiling: pouring the raw material of S5 curdling lightly into a prepared closed water filtering container, placing a rectangular iron box on the top of the jellied bean curd, adding hot water into the rectangular iron box, wherein the weight of the rectangular iron box generates pressure on the jellied bean curd, adding high-temperature steam into the closed water filtering container to help the closed water filtering container increase the pressure inside the closed water filtering container, controlling the air pressure to be 7.0MPa, and quickly filtering out yellow serofluid from the jellied bean curd left in a high-pressure cavity under the high pressure and the extrusion of the iron box.

S7, sterilization: cutting S6 pressed raw material into bean curd blocks with length of 3-6cm and width of 1-5cm, placing the block bean curd into a container containing water, adding appropriate amount of light saline water into the container, soaking for 60min, sterilizing, and making into food.

Preferably, the preparation of the plaster of paris in the step S5 comprises the following steps: roasting the corresponding amount of raw red gypsum in fire, controlling the roasting time to be 15-60 min, controlling the roasting temperature to be 300-800 ℃, changing the internal molecular morphology of the calcined gypsum powder after roasting and drying, crushing the roasted gypsum into powder, and sieving the gypsum powder by using a sieve with 1mm of sieve mesh to obtain the calcined gypsum powder with higher quality.

Preferably, in the S1 method, before stir-frying, the soybeans are washed once with warm water, washed once with cool and clear water, and then dried in the air.

Preferably, the preparation of the suaeda glauca vegetable juice in the step S5 comprises the following steps: boiling the suaeda glauca in boiled water for about 15min, putting the boiled suaeda glauca into cold water immediately, cooling to 40-50 ℃, fishing out the suaeda glauca to drain water, putting the suaeda glauca which drains the water into the wall breaking machine, adding one third of cold clear water of the suaeda glauca in the wall breaking machine, juicing the suaeda glauca, filtering by using bean curd cloth after juicing, and adding a corresponding amount of sodium erythorbate into the filtered suaeda glauca juice.

Preferably, in the step S5, gypsum slurry, gluconolactone, suaeda salsa vegetable juice, garlic juice and oil vinegar juice in corresponding parts need to be put into a container to be stirred uniformly before curdling.

Preferably, the wall breaking machine in S3 is high-speed 5000-turn large.

Preferably, the soybean milk in the jar is not suitable for being fully filled when the soybean milk is set in the S5, and a space of about 10 cm needs to be left.

(III) advantageous effects

Compared with the prior art, the invention provides an automatic marinating production process of fresh dried bean curd, which has the following beneficial effects:

1. the weight-losing and health-preserving bean curd and the preparation process thereof can keep the bean fragrance of the soybeans through soaking, so that the bean fragrance of the prepared bean curd is stronger, the taste of the bean curd is effectively improved, the soybeans are soaked for a proper time at a proper temperature, the soybean milk yield of the soybeans can be effectively improved, the soybeans can be broken more thoroughly, the content of anti-nutritional factors such as phytic acid, tannin, protease inhibitors and the like in the soybeans can be effectively reduced, the nutritional substances in the bean curd can be ensured to be absorbed by human bodies more easily, the residual bean dregs are added with cold water for secondary pulping, the yield of the bean curd is effectively improved, the waste of raw materials is avoided, the cost of enterprises is saved, the soybean milk which is being boiled is stirred through a stirring motor in the boiling process, higher milk concentration can be obtained, and the bottom pasting phenomenon or even the bottom pasting phenomenon can be effectively improved, not only can reduce the loss of heat, but also can prevent the soybean milk from overflowing, effectively improves the concentration of the soybean milk and improves the quality of the bean curd.

2. The weight-losing and health-preserving bean curd and the preparation process thereof are characterized in that gypsum slurry and glucolactone are used, so that the old and tender bean curd can be controlled more easily, the anti-corrosion property of the bean curd is effectively improved, the fresh-keeping function of the bean curd is better, the water retention property of the bean curd is improved, the texture of the bean curd is more fine and smooth, the mouthfeel and the quality are more stable, Alkali borealis is added into the bean curd, the dietary fiber in the Alkali borealis capable of meeting the nutritional requirements of weight-losing crowds and increasing satiety, and the intake of other things can be reduced.

3. This weight-losing health preserving bean curd and preparation technology thereof, through rectangle iron box and the highly compressed suppression of high temperature, reached the shaping demand of bean curd promptly, can also carry out secondary sterilization to bean curd at the fashioned in-process, help bean curd prolongs the shelf life, suppresses under the condition of high temperature, has solved remaining unnecessary moisture in the bean curd behind the high temperature steam for protein in the bean curd can be under the high temperature accelerated coagulation, and effectual help bean curd improves the rate of condensing.

4. According to the weight-losing and health-preserving bean curd and the preparation process thereof, the bitter taste contained in the suaeda salsa can be effectively removed by boiling the suaeda salsa firstly and then passing cold water, the bitter taste of the suaeda salsa is reduced, the taste of the bean curd is influenced, then the nutrient substances in the suaeda salsa are quickly locked by the cold water, the excessive loss of the nutrient substances of the suaeda salsa is avoided, the suaeda salsa can not change color by adding the iso-VC sodium, the color of suaeda salsa juice is bright, and the prepared bean curd can keep unchanged by high-temperature boiling and frying.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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: the weight-losing health-preserving bean curd comprises the following raw materials in parts by weight: 50 parts of soybeans, 10 parts of raw red gypsum, 80 parts of water, 40 parts of suaeda salsa vegetable juice, 5 parts of garlic juice, 1 part of oil and vinegar juice, 5 parts of iso-VC sodium, 1 part of gluconolactone, 1 part of defoaming agent and 30 parts of light salt water, and the method comprises the following steps: s1, soaking: selecting fresh soybeans with full and tidy fruit grains, removing impurities and deteriorated soybeans, soaking the screened soybeans in warm water, controlling the soaking time according to the indoor temperature, wherein the soaking time is 2-3 hours when the indoor temperature is 30-40 ℃, the soaking time is 4-5 hours when the indoor temperature is below 0-10 ℃, washing the soybeans once with warm water before stir-frying in S1, cooling and washing the soybeans once with clear water, and airing the cleaned soybeans in a ventilated place; s2, pulping: fishing out the raw materials soaked in the S1, placing the raw materials on a filter screen for draining, placing the drained soybeans into a wall breaking machine for pulping and wall breaking, and simultaneously adding corresponding cold water until no obvious residue exists at the bottom of the wall breaking machine; s3, filtering: pouring the pulped raw materials of the S2 into a cloth bag (with the mesh number of 210 plus 240) prepared for filtering the soybean milk, extruding the soybean milk, and putting the filtered soybean milk into a pot; s4, boiling: boiling the raw materials filtered by the S3 by open big fire, wherein the adding amount of the soybean milk is not more than two thirds of that of a big pot, changing the big fire into slow boiling when boiling the soybean milk by the big fire until the middle small bubbles become big bubbles, continuously stirring (the stirring speed is 1500r/min), adding a defoaming agent while stirring, eliminating white foams in the soybean milk, boiling until the fragrance of the soybean overflows, and turning off the fire when no obvious white floating foam exists; s5, curdling: placing the raw materials decocted in S4 into a container for standby, roasting the screened calcined gypsum powder, blending the calcined gypsum powder into gypsum slurry by using clear water, flushing the gypsum slurry, the gluconolactone, the suaeda glauca vegetable juice, the garlic juice and the oil vinegar juice which are in corresponding parts into the calcined soybean milk together, stirring the gypsum slurry, the gluconolactone, the suaeda glauca vegetable juice and the soybean milk uniformly by using a spoon, stirring uniformly, waiting for about 15min, condensing soybean milk into green tofu pudding, roasting a corresponding amount of gypsum in fire, controlling the roasting time to be 15min to 60min, controlling the roasting temperature to be 300 ℃ to 800 ℃, changing the molecular morphology of the interior of roasted and dried calcined gypsum powder, crushing the roasted gypsum into powder, sieving the gypsum powder by using a sieve with a sieve mesh of 1mm, and finally obtaining the calcined gypsum powder with higher quality, wherein the preparation of the Suaeda glauca vegetable juice in S5 comprises the following steps: boiling the suaeda salsa in boiled water for about 15min, putting the boiled suaeda salsa into cold water, cooling to 40-50 ℃, fishing out the suaeda salsa to drain water, putting the drained suaeda salsa into a wall breaking machine, adding one third of cold clear water of the suaeda salsa into the wall breaking machine, juicing the suaeda salsa, filtering the juice by bean curd cloth after juicing, adding a corresponding amount of sodium erythorbate into the filtered suaeda salsa juice, putting the gypsum slurry, the gluconolactone, the suaeda salsa vegetable juice, the garlic juice and the oil juice in corresponding parts into a container before the juice is ordered, and stirring uniformly, wherein when the juice is ordered in S5, the soybean milk in the tank is not suitable for being fully put, and a space of about 10 cm is required to be left; s6, profiling: pouring the raw material of the S5 curdling lightly into a prepared closed water filtering container, placing a rectangular iron box at the top of the jellied bean curd, adding hot water into the rectangular iron box, wherein the weight of the rectangular iron box generates pressure on the jellied bean curd, adding high-temperature steam into the closed water filtering container to help the closed water filtering container to increase the pressure in the closed water filtering container, controlling the air pressure to be 7.0MPa, and quickly filtering out yellow serofluid from the jellied bean curd left in a high-pressure cavity under the action of high pressure and the extrusion of the iron box; s7, sterilization: cutting S6 pressed raw material into bean curd blocks with length of 3-6cm and width of 1-5cm, placing the block bean curd into a container containing water, adding appropriate amount of light saline water into the container, soaking for 60min, sterilizing, and making into food.

The second embodiment: the weight-losing health-preserving bean curd comprises the following raw materials in parts by weight: 60 parts of soybeans, 20 parts of raw red gypsum, 90 parts of water, 50 parts of suaeda salsa vegetable juice, 3.5 parts of garlic juice, 1.5 parts of vinegar juice, 4 parts of sodium erythorbate, 0.2 part of gluconolactone, 1.5 parts of defoaming agent and 40 parts of light salt water, and the method comprises the following steps: s1, soaking: selecting fresh soybeans with full and tidy fruit grains, removing impurities and deteriorated soybeans, soaking the screened soybeans in warm water, controlling the soaking time according to the indoor temperature, wherein the soaking time is 2-3 hours when the indoor temperature is 30-40 ℃, the soaking time is 4-5 hours when the indoor temperature is below 0-10 ℃, washing the soybeans once with warm water before stir-frying in S1, cooling and washing the soybeans once with clear water, and airing the cleaned soybeans in a ventilated place; s2, pulping: fishing out the raw materials soaked in the S1, placing the raw materials on a filter screen for draining, placing the drained soybeans into a wall breaking machine for pulping and wall breaking, and simultaneously adding corresponding cold water until no obvious residue exists at the bottom of the wall breaking machine; s3, filtering: pouring the pulped raw materials of the S2 into a cloth bag (with the mesh number of 210 plus 240) prepared for filtering the soybean milk, extruding the soybean milk, and putting the filtered soybean milk into a pot; s4, boiling: boiling the raw materials filtered by the S3 by open big fire, wherein the adding amount of the soybean milk is not more than two thirds of that of a big pot, changing the big fire into slow boiling when boiling the soybean milk by the big fire until the middle small bubbles become big bubbles, continuously stirring (the stirring speed is 1500r/min), adding a defoaming agent while stirring, eliminating white foams in the soybean milk, boiling until the fragrance of the soybean overflows, and turning off the fire when no obvious white floating foam exists; s5, curdling: placing the raw materials decocted in S4 into a container for standby, roasting the screened calcined gypsum powder, blending the calcined gypsum powder into gypsum slurry by using clear water, flushing the gypsum slurry, the gluconolactone, the suaeda glauca vegetable juice, the garlic juice and the oil vinegar juice which are in corresponding parts into the calcined soybean milk together, stirring the gypsum slurry, the gluconolactone, the suaeda glauca vegetable juice and the soybean milk uniformly by using a spoon, stirring uniformly, waiting for about 15min, condensing soybean milk into green tofu pudding, roasting a corresponding amount of gypsum in fire, controlling the roasting time to be 15min to 60min, controlling the roasting temperature to be 300 ℃ to 800 ℃, changing the molecular morphology of the interior of roasted and dried calcined gypsum powder, crushing the roasted gypsum into powder, sieving the gypsum powder by using a sieve with a sieve mesh of 1mm, and finally obtaining the calcined gypsum powder with higher quality, wherein the preparation of the Suaeda glauca vegetable juice in S5 comprises the following steps: boiling the suaeda salsa in boiled water for about 15min, putting the boiled suaeda salsa into cold water, cooling to 40-50 ℃, fishing out the suaeda salsa to drain water, putting the drained suaeda salsa into a wall breaking machine, adding one third of cold clear water of the suaeda salsa into the wall breaking machine, juicing the suaeda salsa, filtering the juice by bean curd cloth after juicing, adding a corresponding amount of sodium erythorbate into the filtered suaeda salsa juice, putting the gypsum slurry, the gluconolactone, the suaeda salsa vegetable juice, the garlic juice and the oil juice in corresponding parts into a container before the juice is ordered, and stirring uniformly, wherein when the juice is ordered in S5, the soybean milk in the tank is not suitable for being fully put, and a space of about 10 cm is required to be left; s6, profiling: pouring the raw material of the S5 curdling lightly into a prepared closed water filtering container, placing a rectangular iron box at the top of the jellied bean curd, adding hot water into the rectangular iron box, wherein the weight of the rectangular iron box generates pressure on the jellied bean curd, adding high-temperature steam into the closed water filtering container to help the closed water filtering container to increase the pressure in the closed water filtering container, controlling the air pressure to be 7.0MPa, and quickly filtering out yellow serofluid from the jellied bean curd left in a high-pressure cavity under the action of high pressure and the extrusion of the iron box; s7, sterilization: cutting S6 pressed raw material into bean curd blocks with length of 3-6cm and width of 1-5cm, placing the block bean curd into a container containing water, adding appropriate amount of light saline water into the container, soaking for 60min, sterilizing, and making into food.

The third embodiment is as follows: the weight-losing health-preserving bean curd comprises the following raw materials in parts by weight: 70 parts of soybeans, 30 parts of raw red gypsum, 100 parts of water, 60 parts of suaeda salsa vegetable juice, 4 parts of garlic juice, 2 parts of oil and vinegar juice, 6 parts of iso-VC sodium, 0.3 part of gluconolactone, 2 parts of defoaming agent and 50 parts of light salt water, and the method comprises the following steps: s1, soaking: selecting fresh soybeans with full and tidy fruit grains, removing impurities and deteriorated soybeans, soaking the screened soybeans in warm water, controlling the soaking time according to the indoor temperature, wherein the soaking time is 2-3 hours when the indoor temperature is 30-40 ℃, the soaking time is 4-5 hours when the indoor temperature is below 0-10 ℃, washing the soybeans once with warm water before stir-frying in S1, cooling and washing the soybeans once with clear water, and airing the cleaned soybeans in a ventilated place; s2, pulping: fishing out the raw materials soaked in the S1, placing the raw materials on a filter screen for draining, placing the drained soybeans into a wall breaking machine for pulping and wall breaking, and simultaneously adding corresponding cold water until no obvious residue exists at the bottom of the wall breaking machine; s3, filtering: pouring the pulped raw materials of the S2 into a cloth bag (with the mesh number of 210 plus 240) prepared for filtering the soybean milk, extruding the soybean milk, and putting the filtered soybean milk into a pot; s4, boiling: boiling the raw materials filtered by the S3 by open big fire, wherein the adding amount of the soybean milk is not more than two thirds of that of a big pot, changing the big fire into slow boiling when boiling the soybean milk by the big fire until the middle small bubbles become big bubbles, continuously stirring (the stirring speed is 1500r/min), adding a defoaming agent while stirring, eliminating white foams in the soybean milk, boiling until the fragrance of the soybean overflows, and turning off the fire when no obvious white floating foam exists; s5, curdling: placing the raw materials decocted in S4 into a container for standby, roasting the screened calcined gypsum powder, blending the calcined gypsum powder into gypsum slurry by using clear water, flushing the gypsum slurry, the gluconolactone, the suaeda glauca vegetable juice, the garlic juice and the oil vinegar juice which are in corresponding parts into the calcined soybean milk together, stirring the gypsum slurry, the gluconolactone, the suaeda glauca vegetable juice and the soybean milk uniformly by using a spoon, stirring uniformly, waiting for about 15min, condensing soybean milk into green tofu pudding, roasting a corresponding amount of gypsum in fire, controlling the roasting time to be 15min to 60min, controlling the roasting temperature to be 300 ℃ to 800 ℃, changing the molecular morphology of the interior of roasted and dried calcined gypsum powder, crushing the roasted gypsum into powder, sieving the gypsum powder by using a sieve with a sieve mesh of 1mm, and finally obtaining the calcined gypsum powder with higher quality, wherein the preparation of the Suaeda glauca vegetable juice in S5 comprises the following steps: boiling the suaeda salsa in boiled water for about 15min, putting the boiled suaeda salsa into cold water, cooling to 40-50 ℃, fishing out the suaeda salsa to drain water, putting the drained suaeda salsa into a wall breaking machine, adding one third of cold clear water of the suaeda salsa into the wall breaking machine, juicing the suaeda salsa, filtering the juice by bean curd cloth after juicing, adding a corresponding amount of sodium erythorbate into the filtered suaeda salsa juice, putting the gypsum slurry, the gluconolactone, the suaeda salsa vegetable juice, the garlic juice and the oil juice in corresponding parts into a container before the juice is ordered, and stirring uniformly, wherein when the juice is ordered in S5, the soybean milk in the tank is not suitable for being fully put, and a space of about 10 cm is required to be left; s6, profiling: pouring the raw material of the S5 curdling lightly into a prepared closed water filtering container, placing a rectangular iron box at the top of the jellied bean curd, adding hot water into the rectangular iron box, wherein the weight of the rectangular iron box generates pressure on the jellied bean curd, adding high-temperature steam into the closed water filtering container to help the closed water filtering container to increase the pressure in the closed water filtering container, controlling the air pressure to be 7.0MPa, and quickly filtering out yellow serofluid from the jellied bean curd left in a high-pressure cavity under the action of high pressure and the extrusion of the iron box; s7, sterilization: cutting S6 pressed raw material into bean curd blocks with length of 3-6cm and width of 1-5cm, placing the block bean curd into a container containing water, adding appropriate amount of light saline water into the container, soaking for 60min, sterilizing, and making into food.

The main differences are:

it can be seen from this that: by soaking, the bean fragrance of the soybeans can be kept, the bean fragrance of the made bean curd is stronger, the taste of the bean curd is effectively improved, the soybeans are soaked for a proper time at a proper temperature, the soybean milk yield of the soybeans can be effectively improved, the soybeans are broken more thoroughly, the content of anti-nutritional factors such as phytic acid, tannin, protease inhibitors and the like in the soybeans is effectively reduced, the nutrient substances in the bean curd are ensured to be absorbed by a human body more easily, the residual bean dregs are added with cold water for secondary pulping, the yield of the bean curd is effectively improved, the waste of raw materials is avoided, the cost of an enterprise is saved, the soybean milk which is boiled is stirred by a stirring motor in the boiling process, higher milk concentration can be obtained, the bottom pasting phenomenon can be effectively improved, even the bottom pasting phenomenon is avoided, and the loss of heat can be reduced, the soybean milk can be prevented from overflowing, the concentration of the soybean milk is effectively improved, the quality of the bean curd is improved, the old and tender bean curd can be controlled more easily through the gypsum slurry and the glucolactone, the anti-staling property of the bean curd is effectively improved, the fresh-keeping function of the bean curd is better, the water-retaining property of the bean curd is improved, the texture of the bean curd is finer, the mouthfeel and the quality are more stable, the Alkalant pakchoi is added into the bean curd to help eaters delay cardiovascular aging diseases and prevent blood pressure from rising, the soybean milk has great benefits on maintaining cardiovascular health, the permeability of blood vessels is accelerated, the heart function is improved, the intestine clearing and toxin expelling of weight losing crowds can be realized, the dietary fiber in the Alkalant pakchoi and the protein in the bean curd can meet the nutritional requirements of weight losing crowds, the satiety can be increased, the intake of other things can be reduced, and the soybean milk can be pressed through a rectangular iron box and high temperature and high pressure, the shaping demand of bean curd has been reached promptly, can also carry out secondary sterilization to bean curd in the fashioned in-process, help bean curd extension shelf life, suppress under the condition of high temperature, residual unnecessary moisture in the bean curd after having solved high temperature steam for protein in the bean curd can be at high temperature with higher speed the solidification, effectual help bean curd improves the rate of condensing, the bitter that contains in the dish of soda can effectually be got rid of through cold water after the dish of soda boils earlier, reduce the bitter of dish of soda and influence the taste of bean curd, the nutrient substance in the dish of soda is locked fast to rethread cold water, avoid the too much of the nutrient substance loss of dish of soda, add different VC sodium can the dish of soda not discolour, make the dish of soda juice bright-colored, the bean curd that cooks out can keep discolouring through high temperature boiling and frying.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.