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[barbecue skin of soya-bean milk] – of encyclopedia of practice of _ of the _ method that make

Article introduction

Skin of soya-bean milk is to compare familiar bean products daily kind food, skin of soya-bean milk contains a lot ofthe nutrient element with a lot of kinds of essential human body, the practice of skin of soya-bean milk has a lot of, the way is simpler also, can dish of cold and dressed with sause, OK also make it barbecue eats, still can do match dish to eat, very1000 beautiful nets of Shanghai make friend

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Eat goods to love to eat skin of soya-bean milk more, but a lot of people won’t do barbecue skin of soya-bean milk, how is barbecue skin of soya-bean milk done? Next we look.

 Barbecue skin of soya-bean milk

One. Introduction of skin of soya-bean milk

Theory of doctor of traditional Chinese medicine thinks, sex of skin of soya-bean milk makes the same score flavour pleasant, lung of embellish of heat having Qing Dynasty, relieve a cough disappear is phlegmy, raise stomach, detoxify, stop the effect such as sweat. protein,

Amino acid content is high, determine according to modern science, still have 18 kinds of microelement with the human body indispensible place such as iron, calcic, molybdenum. Children edible can increase immune capacity, stimulative body and intellective development. Old people is long-term edible can

Prolong life. Can restore quickly already to the edible between pregnant woman puerperium particularlyForum of 1000 the Long Feng that spend a net

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Healthy, can add milk again. Skin of soya-bean milk still has easy digest, absorb sharp good point. It is a kind of Fu, young, old, weak all the edible beautiful of appropriate is tasted.

2. . Technological process:

→ of flay of the → that choose a beans immerses → grinds oar → to filter → of the → oar that boil uncovers → of leather → air to boil → of spreading for cooling of roast → of → of oar → size to package → finished product into velar → .

3. Craft requirement:

(1) choose a beans: The impurity of bad beans etc that purify decay mildew changes.

(2) flay: After handpick soya bean classics is broken, shuck fabaceous skin, flay leads 90% above.

(3) immerse: Clean the soya bean of flay 2 come 3 times, reoccupy clear water immerses. Immerse come to the fermented soya beans that hold bubble goes up or do not have hard heart when the hand can.

(4) grind an oar: Press the soya bean that has immersed 1: The scale of 2 adds water mill oar.

(5) filter: The soya-bean milk after been grind adds Wen Shui (water is warm 60 ℃ are controlled) centrifuge is entered after agitate or filter bag undertake filtering except broken bits, hold residue from bean after making soya-bean milk with the hand inattentive, the water that do not have an oar is a standard.

(6) boilForum of baby of new Shanghai noble

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Oar: Enter the soya-bean milk that has filtered inside bucket of the oar that boil, rapid soya-bean milk boil, time 3 to 5 minutes.

(7) into film: Make bottom temperature maintains boiler to come in 78 ℃ 82 ℃ , have film.

(8) expose a skin: Every are removed 8 to 10 minutes, boiler inside already the film of figuration is uncovered.

(9) boil an oar: The soya-bean milk that cannot expose a skin condenses in slow fire mushy can.

(10) size: Good air wet Pi Fang enters the boiler that boils good oar inside, even ground hangs the oar in surface of skin of soya-bean milk.

(11) roast: The skin of soya-bean milk of will superior oar is roast to water content 10% the following.

(12) spreading for cooling: Will roast spreading for cooling of good skin of soya-bean milkForum of Shanghai noble baby

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, after cooling naturally, pack again, should notice when spreading for cooling moistureproof.

 Barbecue skin of soya-bean milk

4. Quality characteristic.

1.Organic characteristic: Colour and lustre is golden, quality of a material is bright, fabaceous fragrance is full-bodied and sterling, small sweet, long boil not burnt, tenacity is good.

2.Manage changes target: Water portion ≤ 10% , protein ≥ 45% , adipose ≤ 15% .

 Barbecue skin of soya-bean milk

5. The method that make

1. raw material: DryA pulls love Shanghai to be the same as a city

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Bean curd (right amount) , salt is right amount, gourmet powder is right amount, zi like that pink is right amount, chili pink is right amount, barbecue makings is right amount, garlic Chengdu thick chili sauce is right amount, sesame seed is right amount.

2. method

01. coils dry bean curd, cut with the knife, coping does not want to cut off.

02. coils from a side, coping is secured with toothpick.

03. joins right amount salt, gourmet powderFall in love with the sea

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, boil a minute, fish out reserves.

04. prepares right amount Zi like that pink, sesame seed, chili pink, barbecue makings, garlic Chengdu thick chili sauce, irrigate on hot oil.

05. is above dry bean curd, burn those who bake dry bean curd to make finish.

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