Royal Jelly is also called Bee Milk. The fresh royal jelly is slightly ropy milk paste substance; it is the excretive mixture of nutrition gland and maxilla gland of the head of little worker bee. The worker bees use this to feed the 1-3 days` worker bee larva and drone larva, 1-5.5 days` queen bee larva and queen bee in the oviposition period. The royal jelly is the biologic product containing very complicated active elements which contains almost all the nutrition elements required by the growth of the human body. Royal Jelly Royal Jelly,Natural Royal Jelly,Healthy Royal Jelly,Organic Fresh Royal Jelly Easy Food (Jiaxing) Co., Ltd. , https://www.jxeasyfood.com
1. Process Soybean → Screening → Washing → Soaking → Flushing → Refining → Filtration → Boiled Pulp → Temperature Control → Point Pulp → Camphor → Press Molding.
Cucumber → fruit selection → washing → cutting → beating → filtration → cucumber juice → high temperature flash sterilization.
2. Operation points (1) Selection 1 soybean. Choose large, thin, full-grained, skinless, glossy soybeans. Remove Chen beans and bad beans, do not use freshly harvested soybeans, because these types of soybeans have a low rate of pulping; soybeans with light umbilicus color have low oil content and high protein content, and the processing of bean curd with white eyebrow is the best. 2 cucumbers. Select good varieties, moderate maturity, fresh, non-corrupted cucumbers, and the skin and flesh are required to have elasticity and toughness, with a bright green color.
(2) Preparation of vegetable juice Wash the cucumber, beat it with a beater, filter, and take the resulting juice. The vegetable juice is sterilized using a sorghum instantaneous sterilization process.
(3) Soak Soak soybeans in 3 times of water. Soaking bean water temperature is generally controlled at 20°C. This can control the respiration of soybeans when soaked, and promotes a significant decrease in the activity of various enzymes in soybeans. The time for bean soaking is 12 hours. Soaked soybeans have a water absorption of approximately 1:1.2, a mass increase of 1.8-fold to 2.5-fold, and a volume increase of 1.7-2.5 times. Soaked soybeans have a smooth, non-wrinkle skin and won't fall off easily. The inner surface of the watercress has collapsed and the fingers have become easily broken. The section has been soaked and there is no hard heart.
(4) Mill the water-refining pulp with 5 times the dry mass of soybeans. The mass of the milled soybean paste should be about 4.7 times that of the soaked soybeans. High-quality bean paste is clean white, the thickness should be appropriate.
(5) The filter slurry is filtered with 100-mesh nylon silk, and then the clean water washing slag whose water temperature is 3 times the dry mass of soybean and is 50° C. to 60° C. is used.
(6) Cooked milk Soymilk is boiled at 95°C to 100°C for 3 minutes to 6 minutes.
(7) Tap the pulp to reduce the temperature of the hot soymilk to 80°C-84°C, add the sterilized cucumber juice, and the ratio of soybean milk to cucumber juice is 100:30. The pulping speed should be suitable, not too fast or too slow.
(8) After camphor soybean milk has been pulped into soybean curd, it needs to be incubated at 80°C for 30 minutes, waiting for the coagulation to complete.
(9) The upper brain infuses the bean curd into the model according to the specific requirements of the tofu product.
(10) Pressurization molding The protein gel dispersed inside the bean curd can be better approached and adhered by pressurizing, so that the internal structure of the product is tight, and at the same time, the tofu brain is required to discharge tofu water and overflow through the cloth.
(11) The temperature of the tofu product that has just cooled out of the mould is high. Immediate cooling and rapid distribution of excess moisture on the surface of the product will keep the tofu product fresh.
Tomato tofu can also be processed using this method.
Milk tofu mixes milk and soy milk in a certain proportion to make milk tofu. Due to the complementary amino acids of the two proteins, their nutritional value is superior to traditional tofu, and the variety of tofu color is increased.
1. Process Soybean → Pick → Soak → Refining → Filtration → Cooked Pulp → Mix with treated milk → Point Brain → Camphor → Brain – Press Molding → Cooling → Finished Product.
2. Operation points (1) Raw material requirements Soybean grain is full, no insects, no moldy deterioration, without protein content of 35% or more without heating or high temperature drying.
(2) soak and grind soak soybeans, make it easy to grind soybean milk, and make the protein in soybean tissue easier to be extracted. The degree of soaking has a greater influence on the yield of tofu. If it is not soaked, the particle size will be too large during grinding, protein extraction will be incomplete, some protein will enter the soybean residue, and the yield will be reduced. If soaked excessively, especially in summer, bubble soy water will become acid, leading to protein dissolution rate and tofu products. The rate dropped. Grinding fineness also has a direct impact on the yield. Usually, the yield of tofu increases with the fineness, but too much fineness will increase the viscosity of soymilk and cause difficulty in filtration. At the same time, the finished tofu has no gluten and is easily broken.
(3) The amount of coagulant The amount of coagulant used is an important factor. If the amount of the coagulant is large, the soybean milk can be rapidly solidified, but the produced tofu is rough and dark, and the water retention is poor; while the coagulant is used at a low concentration, the solidification is slow, and the product yield is low. A suitable use amount is a ratio of soybean milk milk mixture to gypsum suspension of 16:1.
(4) The mixing ratio means that a certain amount of soybean milk is evenly mixed with the milk (processed fresh milk or milk powder preparation liquid). The blend ratio has a greater influence on the flavor and texture of the product. If the proportion of milk is large, the milky taste of the product is too strong; if the proportion is too small, it is light and odorless. When the mixing ratio of milk and milk is 1:2, the milk taste of the product is moderate, sweet and smooth.
(5) Camphor time and temperature After soymilk has been fortified into the bean curd, it needs to stand in the container for 30 minutes to fully coagulate the soybean protein. This process is camphor. The optimum camphor temperature is 80°C.
The bitter buckwheat bean curd buckwheat bean curd uses tofu as a carrier to enrich and fuse the functional components in the tartary buckwheat, making it a good health functional food with good taste, no bitterness, no odor, and nutritious. Among them, the buckwheat flour soaked, eluted, de-starch, fermentation acid production and other processes, prepared into acidic tofu coagulant, and finally the traditional tofu processing technology into buckwheat tofu. The buckwheat tofu is rich in nutrients, refreshing and refreshing. It not only maintains the flavor of the traditional tofu, but also enriches the vitamin P, a health-care ingredient. It is a good food for the elderly and the patients with diabetes and hypertension.
1. Process Soybean → Pulping → (Bitter buckwheat flour → Soak → Elution → Static sedimentation → Sterilization → Fermentation → Coagulant) Pulp → Solidification → Subassembly → Finished product.
2. Operational points (1) Preparation of tartary buckwheat acid coagulant In order to ensure the effective use of tartary buckwheat ingredients and to prevent the destruction of vitamin nutrients, high-yield acid-producing bacteria are used for fermentation. Specific operations are as follows: After full soaking, repeated elution (the purpose is to use nutrients as much as possible, while removing the starch in bitter buckwheat), high temperature instant sterilization after inoculation of yeast, 32 °C fermentation 4h ~ 6h, and finally inoculated with lactic acid bacteria and acetic acid bacteria, At 36°C for 6h to 8h, when the pH of the fermentation broth reached 4, it was an acidic coagulant for production.
(2) The effect of pulping on the uniform distribution of finished product quality and bitterness ingredients in tofu The pulping is the key to the production of tofu. If the amount of pulp is too large, not only the acidity of the tofu is high, but also the taste, flavor and finished product yield are affected. If the amount of pulp is too small, the tofu has a high tenderness and is not easily formed, which also affects the quality of the finished product. The production of bitter buckwheat tofu is more demanding for pulping. If it is not well-controlled, it will cause the uneven distribution of nutrients in buckwheat tofu, and at the same time it will reduce the utilization rate. Therefore, using the pulp method, the soybean milk was added to the tartary buckwheat coagulant to complete the pulping process, and the mixture was fully stirred, and the effect was good.
3. Finished Product Characteristics The quality standard of bitter buckwheat tofu products is uniform color, slightly yellow or light cyan, and the touch is elastic; the surface is smooth and smooth, the cut is not scattered, the cut surface is delicate and bright; it has the traditional tofu flavor, no bitterness, odor and naked eye Visible impurities.
Peanut tofu Peanut tofu is a tofu made from peanuts. It is simpler and easier to eat than traditional soy tofu. Its delicious taste, rich nutrition, unique flavor, white and delicate, excellent taste. The process does not use any substances that are harmful to the human body such as additives and pigments. It not only retains the original taste of peanuts, but also has various health care functions of tofu, so it is very popular among people.
1. Raw materials and equipment Raw materials: high-grade peanuts with good granularity, no rotten particles, and no impurities.
Equipment: refiner, model size can be customized, but the filter must be more than 100 mesh; liquefied gas stove, mainly to control the fire, but also can be used coal fire, wood fire instead of liquefied gas; non-pan; plastic mold boxes; vegetables, Fruit juicer and so on.
2. Production process (1) Soaking The selected peanuts are soaked in water for about 6 hours, and the amount of water added is preferably about 5 cm to 10 cm above the peanuts.
(2) Refining Soak the soaked peanuts and refine them with a refiner. During the process of refining, appropriate amount of water should be added, but the amount of 1kg of dry peanuts should not exceed 9kg of water.
(3) Ingredients The ground peanut paste will be halved to a ratio of 1 : 1 of dry peanuts and starch, and the starch will be added into the peanut slurry and stirred well. Be sure to stir until the starch is completely stirred. While stirring, various colors, various flavors of vegetable juices, fruit juices, plant flavors, and seasonings such as eggs and sesame can be added as needed.
(4) Cooked Pulp The other half of the peanut paste without adding starch is put on the fire and boiled, firstly a small fire, and then gradually increase the firepower, while stirring the peanut slurry with a spatula to make it heated evenly, and then boil it again. A small fire, then all the peanut butter that has been mixed into the starch is poured into the boiled peanut slurry at a uniform speed and stirred rapidly until it is boiled again. This process can gradually increase the firepower.
(5) Forming and mixing the boiled peanut paste can be scooped into the plastic mold box, and after being naturally cooled for 4h to 5h, it is the finished product. If you want to make a harder peanut tofu, cook it on the fire for a while.
3. Characteristics of the finished product Peanut tofu made from raw peanuts has a fragrant taste without adding any auxiliary materials. The peanut tofu made with the fried peanuts has a strong aroma.
Author: Jinhua Fudao Network Technology Co., Ltd.
Teach you to make specialty tofu
Cucumber vegetable juice tofu This product has pure bean flavor and clear scent of cucumber, no odor; block shape is complete, soft and hard suitable, delicate texture, full of elasticity.