Stone ground tofu is a kind of green food with high nutritional value, which is made by the combination of modern technology and traditional technology. In the past, stone tofu was made by driving the stone mill to rotate with the power of human or animal, while the production technology of modern stone tofu is combined with the machine, and the machine generates power to drive the stone mill, which saves time and improves efficiency.

電動(dòng)石磨豆?jié){機(jī)傳統(tǒng)的石磨與現(xiàn)代的磨漿機(jī)原理融為一體的石磨機(jī)械, 產(chǎn)品在不改變研磨原理,改用電力推動(dòng)，為、綠色、的新型食品加工機(jī)械電動(dòng)石磨,磨齒均勻運(yùn)轉(zhuǎn)速度慢所磨制的豆類產(chǎn)品充分保留了豆類的本色及純正香味，不僅豆制品含量高、營(yíng)養(yǎng)成分多，而且漿質(zhì)細(xì)膩，豆香濃郁，又保留了豆類產(chǎn)品所富含的多種微量元素, 磨出的豆?jié){既均勻又細(xì)能讓豆類產(chǎn)品充分釋放蛋白質(zhì)，含有的獨(dú)特礦物質(zhì)與大豆?fàn)I養(yǎng)元素天然混合、渾然一體。

Electric stone mill soybean milk machine is a stone mill machine integrating the principles of traditional stone mill and modern pulp mill. The products are driven by electricity without changing the grinding principle. It is a new type of food processing machine with high efficiency, green and environmental protection. The electric stone mill has uniform grinding teeth and slow operation speed. The price of the ground beans fully retains the natural color and pure flavor of beans, not only the content of bean products is high It has many nutrients, fine pulp quality and rich bean flavor, and retains a variety of trace elements rich in the price of bean products. The ground soybean milk is both uniform and fine, which can fully release protein from bean products. The unique minerals contained are naturally mixed and integrated with soybean nutrients.

石磨豆腐是由電動(dòng)石磨豆?jié){機(jī)精心碾壓而成，不像純機(jī)械生產(chǎn)的豆腐由于長(zhǎng)時(shí)間高而使豆腐中的蛋白質(zhì)大量流失。并且石磨豆腐外觀上塊形完整，軟硬適度，質(zhì)地細(xì)嫩，無雜質(zhì)，具有特殊香味，味道純正清香。顏色白色中略帶黃色，富有彈性，口感。

Stone ground tofu is carefully rolled by an electric stone ground soybean milk machine. Unlike tofu produced by pure machinery, the protein in tofu is lost due to its high for a long time. In addition, stone ground tofu has complete block shape, moderate hardness, fine texture, no impurities, special flavor and pure fragrance. The color is white with a slight yellow, elastic and excellent taste.

石磨豆腐的制作方法

Preparation method of stone ground tofu

1.原料處理。取黃豆去殼篩凈，洗凈后放進(jìn)水池內(nèi)浸泡，冬天浸泡10～12小時(shí)，夏天7～8小時(shí)。浸泡時(shí)間一定要掌握好，不能過長(zhǎng)，否則失去漿頭，做不成豆腐。

1. Raw material treatment. Remove the shell and screen the soybeans, wash them and soak them in the pool. Soak them for 10 ~ 12 hours in winter and 7 ~ 8 hours in summer. The soaking time must be well controlled and can not be too long, otherwise you will lose the pulp head and can't make tofu.

2.磨豆?jié){。黃豆浸好后，使水淹沒過黃豆，用西江電動(dòng)石磨磨豆?jié){，因西江電動(dòng)石磨采用技術(shù),可以一次性把浸泡的黃豆放在石磨下料槽上,而不需要傳統(tǒng)的石磨那樣一點(diǎn)點(diǎn)向石磨加黃豆和水。磨完豆?jié){就是過濾豆?jié){的工作了!

2. Grind Soybean milk. After the soybeans are soaked, the water will submerge the soybeans, and the soymilk will be grinded by Xijiang electric stone mill. Because Xijiang electric stone mill adopts advanced technology, the soaked soybeans can be placed on the stone mill discharge tank at one time, instead of adding soybeans and water to the stone mill as a traditional stone mill. Grinding soybean milk is the work of filtering soybean milk!

3.沖豆?jié){。將水燒開后，沖入磨好的豆?jié){中，沖的過程中一邊攪拌一邊沖，使沖得均勻。此步可以令豆?jié){更均勻,出漿率高,濾出來的豆?jié){更濃郁。（開水比冷水沖豆?jié){的好處）

3. Make soybean milk. After boiling the water, flush it into the ground soybean milk. During the flushing process, stir and flush it at the same time to make it flush evenly. This step can make soybean milk more uniform, high milk yield and richer filtered soybean milk. (boiling water is better than cold water for soybean milk)

4.濾豆?jié){。將沖好的豆?jié){倒入過濾桶內(nèi)進(jìn)行過濾，過濾時(shí)不要讓豆腐渣混進(jìn)豆?jié){內(nèi)，否則豆腐就不嫩滑了，過濾過程中不停往過濾桶內(nèi)加水，水量不必過大，能沖下漿即可。

4. Filter soybean milk. Pour the flushed soybean milk into the filter barrel for filtration. During filtration, do not let the bean curd residue mix into the soybean milk, otherwise the bean curd will not be tender and smooth. During the filtration process, keep adding water to the filter barrel. The amount of water does not need to be too large, and the milk can be flushed.

5.煮漿點(diǎn)漿。把過濾出的生漿倒入鍋內(nèi)煮沸，不必蓋鍋蓋，邊煮邊撇去面上的泡沫。火要大，但不能太猛，防止豆?jié){沸后溢出。豆?jié){煮到溫度達(dá)90～110℃時(shí)即可。溫度不夠或時(shí)間太長(zhǎng)，都影響豆?jié){質(zhì)量。將適量食用氯化鎂（鹽點(diǎn)）放進(jìn)水中溶解，將溶液沖入剛從鍋內(nèi)舀出的豆?jié){里、用勺子輕輕攪勻，數(shù)分鐘后，豆?jié){凝結(jié)成豆腐花。（點(diǎn)漿根據(jù)各地方不同的風(fēng)味可以鹵點(diǎn)，鹽點(diǎn)或石膏點(diǎn)）

5. Boil and dot the pulp. Pour the filtered raw pulp into the pot and boil it. Do not cover the lid of the pot, while boiling and skimming the foam on the surface. The fire should be big, but not too fierce to prevent the overflow of soybean milk after boiling. Soymilk can be boiled to 90 ~ 110 ℃. Insufficient temperature or too long time will affect the quality of soybean milk. Dissolve an appropriate amount of edible magnesium chloride (Salt Point) in water, flush the solution into the soybean milk just scooped out from the pot, gently stir it with a spoon, and after a few minutes, the soybean milk condenses into tofu flowers. (according to the different flavor of each place, the point slurry can be brine point, salt point or gypsum point)

6.壓豆腐。將點(diǎn)好的豆腐花用勺子輕輕舀進(jìn)已鋪好包布的木筐（或其它容器）里，盛滿后，用包布將豆腐花包起，蓋上板，壓1-2小時(shí)，即成豆腐!

6. Press tofu. Gently scoop the ordered tofu flowers into a wooden basket (or other container) with a spoon. When it is full, wrap the tofu flowers with cloth, cover the board, and press for 1-2 hours to form tofu!

石磨豆腐的營(yíng)養(yǎng)價(jià)值：

Nutritional value of stone ground tofu:

石磨豆腐在制作過程中不添加任何添加劑，符合綠色、健康、長(zhǎng)壽的生活理念。含有蛋白，可以起到、降血脂、降膽固醇的功效。

Stone tofu does not add any additives in the production process, which is in line with the concept of green, healthy and long life. It contains high-quality protein, which can reduce blood pressure, blood lipid and cholesterol.

石磨豆腐為補(bǔ)益清熱養(yǎng)生食品，常食可補(bǔ)中、清熱、生津止渴、清潔腸胃。更適于熱性體質(zhì)、口臭口渴、腸胃不清、熱病后調(diào)養(yǎng)者食用。現(xiàn)代醫(yī)學(xué)證實(shí)，豆腐除有增加營(yíng)養(yǎng)、幫助消化、增進(jìn)食欲的功能外，對(duì)齒、骨骼的生長(zhǎng)發(fā)育也頗為有益（有此功能的還有果中鈣--酸角），在造血功能中可增加血液中鐵的含量；豆腐不含膽固醇，是高血壓、高血脂、高膽固醇癥及動(dòng)脈硬化、冠心病患者的藥膳佳肴。也是兒童、病弱者及老年人補(bǔ)充營(yíng)養(yǎng)的食療佳品。豆腐含有豐富的植物雌激素，對(duì)防治骨質(zhì)疏松癥有良好的作用。還有抑制乳腺癌、前列腺癌及血癌的功能，豆腐中的甾固醇、豆甾醇，均是抑癌的有效成分。

Stone ground tofu is a tonic, heat clearing and health preserving food. Regular eating can tonify the middle and Qi, clear away heat and moisten dryness, generate saliva and quench thirst, and clean the intestines and stomach. It is more suitable for eating hot body, halitosis, thirst, stomach and stomach, and after heat illness. Modern medicine has proved that tofu not only has the functions of increasing nutrition, helping digestion and increasing appetite, but also is quite beneficial to the growth and development of teeth and bones (there is also calcium king in fruit - acid horn), which can increase the content of iron in blood in hematopoietic function; Tofu does not contain cholesterol. It is a medicinal food for patients with hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis and coronary heart disease. It is also a good food therapy for children, the sick and the elderly. Tofu is rich in phytoestrogen, which plays a good role in the prevention and treatment of osteoporosis. It also has the function of inhibiting breast cancer, prostate cancer and blood cancer. Sterols and soybean sterols in tofu are all effective components of cancer suppression.