How to solve the problem of soybean milk paste pot

The big pot soybean milk paste pot can be solved by adjusting the heat, continuous mixing, controlling the proportion of bean water, using thick bottom pots, adding defoamer, etc. The main factors that affect the quality of the pot are high temperature, rapid evaporation of water, and sedimentation of soybean residue.

1. Adjust the heat

When cooking soybean milk, keep the fire low and medium throughout the whole process to avoid local high temperature causing the bottom of the pot to burn. After boiling, immediately reduce the heat to low to maintain a slight boiling state. For traditional wood stoves, it is recommended to use residual heat to stew. Industrial grade large pots can be equipped with temperature probes to control the liquid temperature between 92 and 98 degrees Celsius.

2. Continuous mixing

During the period from the heating of soybean milk to the complete boiling, use a wooden shovel with a long handle to stir clockwise along the bottom of the pot, and scrape the bottom of the pot every 3 minutes. After boiling, switch to intermittent stirring and focus on removing the solidified bean fat film at the edge of the pot. The mixing action should be gentle to avoid excessive foam.

3. Control the ratio of soybean to water

The ideal ratio of dry soybeans to water is 1:8 to 1:10, as excessive concentration can easily cause the pot to become burnt. If using a grinder, it is recommended to add water in two stages. For the first grinding, 70% of the water should be used, and the remaining 30% should be replenished before cooking. Industrial production lines can use flow meters to achieve precise proportioning.

4. Use thick bottomed cookware

to choose a three-layer composite bottom stainless steel pot or cast iron pot, with a pot bottom thickness of not less than 5 millimeters. Thick bottomed cookware can conduct heat evenly and reduce the formation of hot spots. The tin coating on the inner wall of the traditional copper pot should be kept intact, and the new pot should be moistened with soybean milk to form a protective film before use.

5. Adding defoamer

food grade monostearin or phospholipid defoamer can be added at the proportion of 0.1%, which can effectively inhibit the generation of foam and reduce the risk of paste pot. Homemade can be replaced with a small amount of cooking oil. Before boiling, add 5 milliliters of peanut oil and stir to disperse.

In case of slight paste smell during cooking, stop fire immediately, and transfer the upper layer of unglazed soybean milk to a new pot for further heating. Daily maintenance requires thorough cleaning of the bottom of the pot for coking materials. Stubborn stains can be removed by soaking them in baking soda solution. It is recommended to choose fresh soybeans and soak them 8 hours in advance, as aged soybeans are more prone to burning due to fat oxidation. Commercial production environments should regularly check the working status of heating tubes to avoid local overheating. The finished soybean milk needs to be cooled to below 4 ℃ within 2 hours to delay the sedimentation caused by protein denaturation.