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酸浆豆腐如何点才能多出豆腐

更新时间: 2020-09-18 00:00:00     

酸浆豆腐要点出更多豆腐需要注意以下事项:

选豆应选色正、无杂质、粒饱满、蛋白质含量高的淡白色大豆,同时要去掉霉豆;泡豆时间要适宜,以十斤豆泡成二十至二十二斤湿豆为宜,浸泡时间太长,豆易发酵,蛋白质损失大,浸泡时间太短,会导致出浆少,这两种情况都会严重影响豆腐的质量和产量;磨浆要用石磨或打浆机磨细,以磨两遍为好,磨时应边磨边加水,加水要匀,首次磨浆加水30斤,第二次磨浆加水15斤左右;滤浆要滤细、滤净,只有这样才能充分利用蛋白质,从而提高豆腐的产量,滤浆时用布包裹,分离出豆渣和豆浆,滤浆过程应进行多次,直至豆渣和豆浆完全分离。

关键词: 豆腐 如何 才能

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