Saturday, November 15, 2014

用天然蛋殼米醋做豆腐 || All Nature Homemade Tofu

在YouTube看到這個,用蛋殼米醋製作豆腐的video,非常天然,又不用買鹽滷/石膏作凝固劑,也非常簡單易做,有興趣的人,一定要試試看...附摘要食譜...11/17/2014 updated...



にがりなしで作る豆腐の作り方
Posted by: jupitarjass
Published on Apr 1, 2013


我只大約看過,摘要寫出食譜...


原理如下,2013年7月,曾post國立員林農工學生相關論文在這篇網誌中...

在家製作豆花豆腐*使用各種酸與蛋殼粉反應做凝固劑

論文中並解釋,其原理是將蛋殼中之碳酸鈣(CaCO3)及醋酸(CH3COOH)結合產生醋酸鈣*(Calcium Acetate),其水解後產生之鈣離子,拿來作凝固劑**...

2CH3COOH + CaCO3 = Ca(CH3COO)2 + H2O + CO2↑

一般凝固劑是鎂鹽(鹽滷Nigari,主要成分是氯化鎂MgCl2)或鈣鹽(熟石膏Gypsum,主要成分是硫酸鈣CaSO4)

除此之外,市面上也有使用GDL=glucono delta-lactone,葡萄糖酸—δ—內酯作凝固劑,尤其是豆花製作...


*NOTE: 醋酸鈣(Calcium Acetate)並不是補鈣劑來源,而是醫藥用品,用來中和腎功能有問題之病人,體內高磷酸鹽之問題,副作用是胃痛,食慾不振,嘔吐,便秘,嘴乾舌燥,頻尿,等等...

References:
Types of Calcium Supplements (Mayo Clinic)
Calcium Acetate (WebMD)

一般市面上補鈣劑(calcium supplements)分下列4 類,幾乎沒有什麼副作用,不過攝取過量鈣質,也會造成腎結石,攝護腺癌,便秘,血管鈣,及鐵,鋅吸收問題...Everything in moderation!...

Calcium carbonate (40 percent elemental calcium)
Calcium citrate (21 percent elemental calcium)
Calcium gluconate (9 percent elemental calcium)
Calcium lactate (13 percent elemental calcium)


**我覺得酸/酸性環境/加熱也是造成豆漿凝固的因素,因為光加入酸及加熱豆漿也是會產生凝固物...只是光加入酸及加熱豆漿,或是用鹽滷鎂離子,都不像熟石膏或蛋殼米醋,用鈣離子做出的豆腐,含較多量鈣,因而降低豆腐補充鈣質的功用...




天然蛋殼米醋豆腐 All Nature Homemade Tofu

豆腐凝固劑製作部分: cc=ml

50 ml rice vinegar (or any kind of vinegar)
1 egg shell (cooked and crushed) 煮過捏碎

(製作兩倍用量: 100 ml vinegar + 2 egg shells)

Soak for 4 days. Strain the mixture with paper towel and keep the liquid.
浸泡4天後,用廚房紙巾過濾,留下溶液作豆腐凝固劑


In order to make tofu, we need to make soy milk first.

豆漿製作部分: Soy Milk (1 Japanese cup = 200 ml  When converted into US cups, the ratio remains the same.)

1 cup soy beans (200 g), rinsed
3 cups water (750 ml)

(製作兩倍用量: 2 cups soy beans 400 g + 6 cups water 1500 ml)

1. Soak the soy beans in the water overnight 浸泡一夜

2. Blend the mixture from step 1 in the blender to as smooth as possible. Blend a small portion at a time.
分次用果汁機打至非常細顆粒

3. Place another 3 cups (750 ml) (製作兩倍用量: 6 cups water 1500 ml) of water. Bring to boil. Add the mixture from Step 2. Turn the heat down to medium low. Keep simmering for another 7~8 minutes. Stir constantly to prevent it from burning at the bottom.
鍋中先放入3杯水=750 ml (製作兩倍用量:6杯水=1500 ml,用大火煮沸後,再加入步驟2之打好黃豆液,轉中小火,保持沸騰,繼續煮7~8分鐘,過程要持續攪拌,以防燒焦

4. Cool down the mixture a bit. Strain the mixture through cheesecloth. There is your homemade SOY MILK!
待稍涼後,用綿紗布過濾掉豆渣,就是家庭自製豆漿!

5. Heat up soy milk to 70 C and add the egg shell-vinegar reserved liquid. Stir to mix well. Let it stand at room temperature for 5~10 minutes for the soy milk to coagulate and the curds to form. Strain the soy milk curds through cheesecloth.
將豆漿加熱至70度C,加入先前做好的蛋殼醋凝固劑,攪拌均勻,過幾分鐘後,再用綿紗布過濾

6. Place the soy protein curds still wrapped in cheesecloth in a strainer. Use some weight to press it for about 20~30 minutes. Remove the weight and unwrap the cheesecloth. And there is your homemade TOFU!!
將過濾後之碎豆花,連同綿紗布包起,放在濾網裡,其上再置重物,壓20~30分鐘,家庭自製豆腐即成!







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