Peanut konjak tofu and preparation method thereof

[0021] Example 1

[0022] A kind of peanut konjac tofu, comprising the following formula ingredients according to parts by weight: 100-120 parts of soybeans, 30-40 parts of peanuts, 30-40 parts of konjac, 10-14 parts of eggs, 3-4 parts of coagulant, 700-900 parts of water share.

[0023] Described a kind of preparation method of peanut konjac tofu, comprising the following steps:

[0024] (1) After cleaning soybeans and peanuts without mildew and rot, soak them in water for 8-9h;

[0025] (2) transfer the soybeans and peanuts in step (1) to a beater, add an appropriate amount of water by proportioning, beating, and filter after being cooked to obtain a filtrate;

[0026] (3) after the above-mentioned konjac is washed and dried, ground to obtain konjac flour;

[0027] (4) adding konjac flour and egg to the filtrate obtained in step (3), stirring, and mixing;

[0028] (5) in the mixed solution stirring process in the step (4), slowly add the coagulant, continue stirring for 10m

[0030] Embodiment 2

[0031] A peanut konjac tofu comprises the following formula components according to parts by weight: 100 parts of soybeans, 30 parts of peanuts, 30 parts of konjac, 10 parts of eggs, 3 parts of coagulant, and 700 parts of water.

[0032] Described a kind of preparation method of peanut konjac tofu, comprising the following steps:

[0033] (1) After cleaning soybeans and peanuts without mildew and rot, soak them in water for 8-9h;

[0034] (2) transfer the soybeans and peanuts in step (1) to a beater, add an appropriate amount of water by proportioning, beating, and filter after being cooked to obtain a filtrate;

[0035] (3) after the above-mentioned konjac is washed and dried, ground to obtain konjac flour;

[0036] (4) adding konjac flour and egg to the filtrate obtained in step (3), stirring, and mixing;

[0037] (5) in the mixed solution stirring process in the step (4), slowly add the coagulant, continue stirring for 10min, and the mixed solution gra

[0039] Embodiment 3

[0040] A peanut konjac tofu comprises the following formula components according to parts by weight: 110 parts of soybeans, 35 parts of peanuts, 35 parts of konjac, 12 parts of eggs, 3.5 parts of a coagulant, and 800 parts of water.

[0041] Described a kind of preparation method of peanut konjac tofu, comprising the following steps:

[0042] (1) After cleaning soybeans and peanuts without mildew and rot, soak them in water for 8-9h;

[0043] (2) transfer the soybeans and peanuts in step (1) to a beater, add an appropriate amount of water by proportioning, beating, and filter after being cooked to obtain a filtrate;

[0044] (3) after the above-mentioned konjac is washed and dried, ground to obtain konjac flour;

[0045] (4) adding konjac flour and egg to the filtrate obtained in step (3), stirring, and mixing;

[0046] (5) in the mixed solution stirring process in the step (4), slowly add the coagulant, continue stirring for 10min, and the mixed solution