Soybean milk is a favorite drink of the Chinese people and a nutritious food suitable for all ages. It enjoys the reputation of "plant milk" in Europe and the United States. Soybean milk is rich in nutrition, suitable for all ages. The soybean milk produced by the traditional stone mill is not only beautiful in color and luster, but also has the inherent aroma of soybean milk. There is no burnt paste, rancid, beany and other odor, and the taste is smooth. How to grind soybean milk?

Features of stone mill soybean milk machine

The stone mill soybean milk machine is a kind of soybean milk machine made from stone. The soybean milk produced is delicious and is a natural soybean milk machine highly advocated in modern life.

The soybean milk grinded by the stone mill soybean milk machine is very delicious. It contains a variety of trace elements needed by the human body. It is a healthy product of modern life. Its production process is a nutrient rich soybean milk grinded by the slow operation of the stone mill. Its soybean milk not only can evenly release protein, but also contains various trace elements. It not only tastes very good, but also has rich nutrition, It is a modern very healthy soybean milk machine.

Preparation method of stone mill soybean milk

1. Raw material treatment. Take the soybean, remove the shell and screen it, wash it and put it into the water tank to soak it for 6 hours in winter and 3 hours in summer. The soaking time must be controlled well, and it cannot be too long, or the bean curd will not be made if the pulp head is lost.

2. Grind soybean milk. After the soybeans are soaked, the water has flooded the soybeans. Grind soybean milk with a stone mill, and gradually add soybeans and water to the stone mill. Do not put too much soybeans until the grinding is finished.

3. Make soybean milk. Boil water according to the proportion of 6kg water per kg of soybeans. After boiling the water, wash it into the ground soybean milk. During the washing process, mix and wash it at the same time to make it even.

4. Filter soybean milk. Use a bag (sewed with bean curd cloth) to pack the milled slurry, pinch the mouth of the bag, and squeeze out soybean milk with force. After the soybean milk is squeezed, the bag mouth may be opened, and 3 kg of water may be added. Mix well and continue to squeeze the milk. Generally, 10kg soybean dregs are 15kg, and about 60kg soybean milk. Do not allow bean curd dregs to be mixed into soybean milk when squeezing

5. Boil soybean milk. The filtered soybean milk can be boiled in a pot. If you like sweet, you can add some sugar.