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采用下法生产的豆腐光滑、细腻、口感良好,且变量比传统方法生产提高11％-30％。其加工方法如下: 1．将大豆反复冲洗除杂,浸泡,使其增重2．2-2．5倍。浸泡时间夏季为10小时,冬季为20小时。除掉豆皮,将大豆冻结。将冻结后的去皮大豆粉碎呈糊状,其含水量为大豆原重量的10-11倍。2．将大豆糊状物加热至100℃,保持3-4分钟后停止加热,自然降温。温度降至70-80℃时,添加相当于大豆
The bean curd produced by the following method is smooth, delicate and has a good taste, and the variation is 11%-30% higher than that produced by the traditional method. Its processing method is as follows: The soybeans are washed and mixed repeatedly and soaked to increase the weight by 2.2-2.5 times. Soaking time is 10 hours in summer and 20 hours in winter. Remove the skin and freeze the soybeans. The frozen and dehulled soybeans were crushed to a paste, and the water content was 10-11 times the weight of the original soybeans. 2. The soybean paste was heated to 100° C., and the heating was stopped after 3-4 minutes, and the temperature was naturally lowered. When the temperature drops to 70-80°C, add equivalent to soybean