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石磨豆腐是怎么制作出来的 ?

来源:http://www.zysmcn.com/发布时间:2022-03-10

石磨豆腐是采用现代工艺与传统工艺相结合的方法制作出的一种绿色,健康,营养价值高的绿色食品。以前的石磨豆腐是以人或者动物为动力带动石

石磨豆腐是采用现代工艺与传统工艺相结合的方法制作出的一种绿色,健康,营养价值高的绿色食品。以前的石磨豆腐是以人或者动物为动力带动石磨转动而制成的,而现代石磨豆腐的制作工艺是与机器结合,由机器产生动力带动石磨,节约了时间而提高效率。
Stone ground tofu is a kind of green food with high nutritional value, which is made by the combination of modern technology and traditional technology. In the past, stone tofu was made by driving the stone mill to rotate with the power of human or animal, while the production technology of modern stone tofu is combined with the machine, and the machine generates power to drive the stone mill, which saves time and improves efficiency.
电动石磨豆浆机传统的石磨与现代的磨浆机原理融为一体的石磨机械, 产品在不改变研磨原理,改用电力推动,为高效、绿色、环保的新型食品加工机械电动石磨,磨齿均匀运转速度慢所磨制的豆类产品价格充分保留了豆类的本色及纯正香味,不仅豆制品含量高、营养成分多,而且浆质细腻,豆香浓郁,又保留了豆类产品价格所富含的多种微量元素, 磨出的豆浆既均匀又细能让豆类产品充分释放蛋白质,含有的独特矿物质与大豆营养元素天然混合、浑然一体。
Electric stone mill soybean milk machine is a stone mill machine integrating the principles of traditional stone mill and modern pulp mill. The products are driven by electricity without changing the grinding principle. It is a new type of food processing machine with high efficiency, green and environmental protection. The electric stone mill has uniform grinding teeth and slow operation speed. The price of the ground beans fully retains the natural color and pure flavor of beans, not only the content of bean products is high It has many nutrients, fine pulp quality and rich bean flavor, and retains a variety of trace elements rich in the price of bean products. The ground soybean milk is both uniform and fine, which can fully release protein from bean products. The unique minerals contained are naturally mixed and integrated with soybean nutrients.
石磨豆腐是由电动石磨豆浆机精心碾压而成,不像纯机械生产的豆腐由于长时间高而使豆腐中的蛋白质大量流失。并且石磨豆腐外观上块形完整,软硬适度,质地细嫩,无杂质,具有特殊香味,味道纯正清香。颜色白色中略带黄色,富有弹性,口感极佳。
Stone ground tofu is carefully rolled by an electric stone ground soybean milk machine. Unlike tofu produced by pure machinery, the protein in tofu is lost due to its high for a long time. In addition, stone ground tofu has complete block shape, moderate hardness, fine texture, no impurities, special flavor and pure fragrance. The color is white with a slight yellow, elastic and excellent taste.
石磨豆腐的制作方法
Preparation method of stone ground tofu
1.原料处理。取黄豆去壳筛净,洗净后放进水池内浸泡,冬天浸泡10~12小时,夏天7~8小时。浸泡时间一定要掌握好,不能过长,否则失去浆头,做不成豆腐。
1. Raw material treatment. Remove the shell and screen the soybeans, wash them and soak them in the pool. Soak them for 10 ~ 12 hours in winter and 7 ~ 8 hours in summer. The soaking time must be well controlled and can not be too long, otherwise you will lose the pulp head and can't make tofu.
2.磨豆浆。黄豆浸好后,使水淹没过黄豆,用西江电动石磨磨豆浆,因西江电动石磨采用先进技术,可以一次性把浸泡的黄豆放在石磨下料槽上,而不需要传统的石磨那样一点点向石磨加黄豆和水。磨完豆浆就是过滤豆浆的工作了!
2. Grind Soybean milk. After the soybeans are soaked, the water will submerge the soybeans, and the soymilk will be grinded by Xijiang electric stone mill. Because Xijiang electric stone mill adopts advanced technology, the soaked soybeans can be placed on the stone mill discharge tank at one time, instead of adding soybeans and water to the stone mill as a traditional stone mill. Grinding soybean milk is the work of filtering soybean milk!
3.冲豆浆。将水烧开后,冲入磨好的豆浆中,冲的过程中一边搅拌一边冲,使冲得均匀。此步可以令豆浆更均匀,出浆率高,滤出来的豆浆更浓郁。(开水比冷水冲豆浆的好处)
3. Make soybean milk. After boiling the water, flush it into the ground soybean milk. During the flushing process, stir and flush it at the same time to make it flush evenly. This step can make soybean milk more uniform, high milk yield and richer filtered soybean milk. (boiling water is better than cold water for soybean milk)
4.滤豆浆。将冲好的豆浆倒入过滤桶内进行过滤,过滤时不要让豆腐渣混进豆浆内,否则豆腐就不嫩滑了,过滤过程中不停往过滤桶内加水,水量不必过大,能冲下浆即可。
4. Filter soybean milk. Pour the flushed soybean milk into the filter barrel for filtration. During filtration, do not let the bean curd residue mix into the soybean milk, otherwise the bean curd will not be tender and smooth. During the filtration process, keep adding water to the filter barrel. The amount of water does not need to be too large, and the milk can be flushed.
5.煮浆点浆。把过滤出的生浆倒入锅内煮沸,不必盖锅盖,边煮边撇去面上的泡沫。火要大,但不能太猛,防止豆浆沸后溢出。豆浆煮到温度达90~110℃时即可。温度不够或时间太长,都影响豆浆质量。将适量食用氯化镁(盐点)放进水中溶解,将溶液冲入刚从锅内舀出的豆浆里、用勺子轻轻搅匀,数分钟后,豆浆凝结成豆腐花。(点浆根据各地方不同的风味可以卤点,盐点或石膏点)
5. Boil and dot the pulp. Pour the filtered raw pulp into the pot and boil it. Do not cover the lid of the pot, while boiling and skimming the foam on the surface. The fire should be big, but not too fierce to prevent the overflow of soybean milk after boiling. Soymilk can be boiled to 90 ~ 110 ℃. Insufficient temperature or too long time will affect the quality of soybean milk. Dissolve an appropriate amount of edible magnesium chloride (Salt Point) in water, flush the solution into the soybean milk just scooped out from the pot, gently stir it with a spoon, and after a few minutes, the soybean milk condenses into tofu flowers. (according to the different flavor of each place, the point slurry can be brine point, salt point or gypsum point)
6.压豆腐。将点好的豆腐花用勺子轻轻舀进已铺好包布的木筐(或其它容器)里,盛满后,用包布将豆腐花包起,盖上板,压1-2小时,即成豆腐!
6. Press tofu. Gently scoop the ordered tofu flowers into a wooden basket (or other container) with a spoon. When it is full, wrap the tofu flowers with cloth, cover the board, and press for 1-2 hours to form tofu!
石磨豆腐的营养价值:
Nutritional value of stone ground tofu:
石磨豆腐在制作过程中不添加任何添加剂,符合绿色、健康、长寿的生活理念。含有优质蛋白,可以起到降血压、降血脂、降胆固醇的功效。
Stone tofu does not add any additives in the production process, which is in line with the concept of green, healthy and long life. It contains high-quality protein, which can reduce blood pressure, blood lipid and cholesterol.
石磨豆腐为补益清热养生食品,常食可补中益气、清热润燥、生津止渴、清洁肠胃。更适于热性体质、口臭口渴、肠胃不清、热病后调养者食用。现代医学证实,豆腐除有增加营养、帮助消化、增进食欲的功能外,对齿、骨骼的生长发育也颇为有益(有此功能的还有果中钙王--酸角),在造血功能中可增加血液中铁的含量;豆腐不含胆固醇,是高血压、高血脂、高胆固醇症及动脉硬化、冠心病患者的药膳佳肴。也是儿童、病弱者及老年人补充营养的食疗佳品。豆腐含有丰富的植物雌激素,对防治骨质疏松症有良好的作用。还有抑制乳腺癌、前列腺癌及血癌的功能,豆腐中的甾固醇、豆甾醇,均是抑癌的有效成分。
Stone ground tofu is a tonic, heat clearing and health preserving food. Regular eating can tonify the middle and Qi, clear away heat and moisten dryness, generate saliva and quench thirst, and clean the intestines and stomach. It is more suitable for eating hot body, halitosis, thirst, stomach and stomach, and after heat illness. Modern medicine has proved that tofu not only has the functions of increasing nutrition, helping digestion and increasing appetite, but also is quite beneficial to the growth and development of teeth and bones (there is also calcium king in fruit - acid horn), which can increase the content of iron in blood in hematopoietic function; Tofu does not contain cholesterol. It is a medicinal food for patients with hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis and coronary heart disease. It is also a good food therapy for children, the sick and the elderly. Tofu is rich in phytoestrogen, which plays a good role in the prevention and treatment of osteoporosis. It also has the function of inhibiting breast cancer, prostate cancer and blood cancer. Sterols and soybean sterols in tofu are all effective components of cancer suppression.
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