MySheen

Processing method of sweet potato tofu

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, Sweet potato tofu: sweet potato tofu has the characteristics of light taste, white color and high nutritional value. its processing method is to wash the soybean and soak it in water for 15 hours (about 24 hours in winter). Use the grinder to crush the soaked soybeans into a mud shape while adding a small amount of water, then add to the jar to stir, filter the resulting soybean juice to remove the dregs, pour it into an iron pot and boil, keep the temperature at about 100℃, and mix about 700g of paste sweet potato starch in every 7 liters of soymilk. Stir gently for 1 minute, then add

Sweet potato tofu: sweet potato tofu has the characteristics of light taste, white color and high nutritional value. its processing method is to wash the soybean and soak it in water for 15 hours (about 24 hours in winter). Use the grinder to crush the soaked soybeans into a mud shape while adding a small amount of water, then add to the jar to stir, filter the resulting soybean juice to remove the dregs, pour it into an iron pot and boil, keep the temperature at about 100℃, and mix about 700g of paste sweet potato starch in every 7 liters of soymilk. Stir gently for 1 minute, then add 50 grams of coagulant. At this time, the protein of soybeans and sweet potatoes will gradually agglomerate and precipitate, place for a moment, pour into the box with filter cloth, press out the water, move out of the box, cut into pieces of appropriate size, and cool to get sweet potato tofu.

 
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