CN100374039C - Chinese medicine bean product coagulant and bean curd made by Chinese medicine bean product coagulant - Google Patents
Chinese medicine bean product coagulant and bean curd made by Chinese medicine bean product coagulant Download PDFInfo
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- CN100374039C CN100374039C CNB2005100468510A CN200510046851A CN100374039C CN 100374039 C CN100374039 C CN 100374039C CN B2005100468510 A CNB2005100468510 A CN B2005100468510A CN 200510046851 A CN200510046851 A CN 200510046851A CN 100374039 C CN100374039 C CN 100374039C
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- chinese medicine
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- coagulating agent
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Abstract
The present invention discloses a Chinese medicine bean product solidifying agent which comprises the water decoction solution of 15 to 25 portions of Chinese magnolivine fruit, 15 to 25 portions of cornel, 8 to 18 portions of cherokee rose fruit, 5 to 15 portions of hawthorn and 1500 to 2500 of water. When a Chinese medicine bean product is used for making bean curd, the proportion of the solidifying agent and the soybean milk is (3 to 8): (30 to 80). the produced bean curd has a good mouth feel, a dense bean taste and no side effect to human bodies, simultaneously has a preferable healthcare function, and can be used in a long term for quenching thirst, benefiting vital energy, nourishing the heart, activating blood circulation, dispelling cold, alleviating pain, removing blood stasis, strengthening the stomach and invigorating the kidney. When symplocos pruniflia is added to the solidifying agent, a legumin solidifying effect can be enhanced. In addition, barbary wolfberry fruit can be added to the solidifying agent for enhancing the healthcare function.
Description
Technical field:
The present invention relates to a kind of bean product coagulating agent and bean curd, especially a kind of Chinese medicine bean product coagulating agent and the bean curd of making of Chinese medicine bean product coagulating agent.
Background technology:
Because soybean has higher nutritive value, be that the bean curd (soft beancurd, dried bean curd) that raw material is made has become one of food of people's favor with the soybean for this reason.The manufacture craft of bean curd is that soybean is cleaned, soaks, cleaning, defibrination, filter residue, mashing off, cooling, some brain, casts and compacting etc., and existing some brain raw materials used (bean product coagulating agent) has only two kinds of bittern and the plaster of paris basically.Bittern claims bittern again, is the byproduct behind the preparing salt by working up seawater, and Main Ingredients and Appearance is a magnesium chloride.Make the bean product coagulating agent with bittern, protein coagulating speed is fast, and the goods retentiveness is good.But the composition more complicated in the bittern, except that the Main Ingredients and Appearance magnesium chloride, also contain a certain amount of calcium chloride, potassium chloride, magnesium sulfate and calcium sulfate, along with increasing the weight of day by day of marine pollution, harmful substance in the seawater also is concentrated in the seawater byproduct, and the bean curd that edible brine is selected system constitutes harm to human body.Promptly use pure magnesium chloride as the bean product coagulating agent, long-term edible also can be owing to the existence of " divalence magnesium ", and unfavorable to the mucous membrane of human body skin, oral cavity and oesophagus.The plaster of paris is exactly calcium sulfate, uses the plaster of paris as the bean product coagulating agent, and the one, production technology relatively bothers, and mainly is to carry out strictness control to the temperature of soya-bean milk, and the temperature of soya-bean milk is too high, and bean curd hardens, and mouthfeel is poor; The temperature of soya-bean milk is low excessively, and bean curd is soft excessively, and is broken easily; The 2nd, edible for a long time calcium sulfate also can produce bigger side effect to human body.
Summary of the invention:
The present invention existingly in the prior art has problems such as bigger side effect and complex manufacturing technology in order to solve to human body, a kind of Chinese medicine bean product coagulating agent is provided, and the bean curd of making of Chinese medicine bean product coagulating agent benefits health and mouthfeel is good.
Technical solution of the present invention is: a kind of Chinese medicine bean product coagulating agent, and its feature contains the decocting preparation of the fruit of Chinese magnoliavine, Fructus Corni, the fruit of Cherokee rose, hawthorn, and its raw material weight is such as following:
The fruit of Chinese magnoliavine 15～25
Fructus Corni 15～25
The fruit of Cherokee rose 8～18
Hawthorn 5～15
Water 1500～2500
Also can contain weight ratio in the described raw material and be 10～20 mountain alum.
Also can contain weight ratio in the described raw material and be 25～35 the fruit of Chinese wolfberry.
A kind of bean curd of making of Chinese medicine bean product coagulating agent is characterized in that being mixed and made into by soya-bean milk and Chinese medicine bean product coagulating agent, and described Chinese medicine bean product coagulating agent contains the decocting preparation of the fruit of Chinese magnoliavine, Fructus Corni, the fruit of Cherokee rose, hawthorn, and its raw material weight is such as following:
The fruit of Chinese magnoliavine 15～25
Fructus Corni 15～25
The fruit of Cherokee rose 8～18
Hawthorn 5～15
Water 1500～2500
The present invention is that the water decoction proportioning with pure natural plant forms, not only mouthfeel is good with its bean curd of producing as the bean product coagulating agent, the beans flavor is strong, without any side effects to human body, also have health-care effect preferably simultaneously, long-term edible can " promote the production of body fluid to quench thirst, Qi-benefiting and heart-nourishing, the dispelling cold of invigorating blood circulation, pain relieving silt, the kidney tonifying of key stomach ".Add the mountain alum within it, can strengthen the coagulation result of legumin; And add the fruit of Chinese wolfberry within it, then can make health-care effect stronger.
The specific embodiment:
Embodiment 1:
Claiming the fruit of Chinese magnoliavine 15～25 grams, Fructus Corni 15～25 grams, the fruit of Cherokee rose 8～18 grams, hawthorn 5～15 grams, add water 1500～2500 grams after the mixing, place boiling on the slow fire, is 1000～2000 grams until soup, and filter residue gets soup and is Chinese medicine bean product coagulating agent.The technical process of making bean curd (soft beancurd, dried bean curd) is same as the prior art, when being the some brain, uses Chinese medicine bean product coagulating agent, and the weight ratio of soya-bean milk and Chinese medicine bean product coagulating agent is 3～8: 30～80.
Embodiment 2:
Claim the fruit of Chinese magnoliavine 15～25 grams, Fructus Corni 15～25 grams, the fruit of Cherokee rose 8～18 grams, hawthorn 5～15 grams, mountain alum 10～20 grams, add water 1500～1500 grams after the mixing, placing boiling on the slow fire, is 1000～2000 grams until soup, and filter residue gets soup and is Chinese medicine bean product coagulating agent.The technical process of making bean curd (soft beancurd, dried bean curd) is same as the prior art, when being the some brain, uses Chinese medicine bean product coagulating agent, and the weight ratio of soya-bean milk and Chinese medicine bean product coagulating agent is 3～8: 30～80.
Embodiment 3:
Other just also contain 25～35 gram fruits of Chinese wolfberry with embodiment 1 or 2 in raw material.
Claims (6)
1. Chinese medicine bean product coagulating agent, its feature contains the decocting preparation of the fruit of Chinese magnoliavine, Fructus Corni, the fruit of Cherokee rose, hawthorn, and its raw material weight is such as down:
The fruit of Chinese magnoliavine 15～25
Fructus Corni 15～25
The fruit of Cherokee rose 8～18
Hawthorn 5～15
Water 1500～2500.
2. Chinese medicine bean product coagulating agent according to claim 1 is characterized in that: also contain weight ratio in the described raw material and be 10～20 mountain alum.
3. according to claim 1 or 2 Chinese medicine bean product coagulating agents, it is characterized in that: also contain weight ratio in the described raw material and be 25～35 the fruit of Chinese wolfberry.
4. bean curd of making of Chinese medicine bean product coagulating agent, it is characterized in that being mixed and made into by soya-bean milk and Chinese medicine bean product coagulating agent, described Chinese medicine bean product coagulating agent contains the decocting preparation of the fruit of Chinese magnoliavine, Fructus Corni, the fruit of Cherokee rose, hawthorn, and its raw material weight is such as following:
The fruit of Chinese magnoliavine 15～25
Fructus Corni 15～25
The fruit of Cherokee rose 8～18
Hawthorn 5～15
Water 1500～2500.
5. the bean curd of making of Chinese medicine bean product coagulating agent according to claim 4 is characterized in that also containing in the raw material of described Chinese medicine bean product coagulating agent weight ratio and is 10～20 mountain alum.
6. according to claim 4 or the 5 described bean curd of making of Chinese medicine bean product coagulating agents, it is characterized in that: also contain weight ratio in the raw material of described Chinese medicine bean product coagulating agent and be 25～35 the fruit of Chinese wolfberry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100468510A CN100374039C (en) | 2005-07-08 | 2005-07-08 | Chinese medicine bean product coagulant and bean curd made by Chinese medicine bean product coagulant |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100468510A CN100374039C (en) | 2005-07-08 | 2005-07-08 | Chinese medicine bean product coagulant and bean curd made by Chinese medicine bean product coagulant |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1714676A CN1714676A (en) | 2006-01-04 |
| CN100374039C true CN100374039C (en) | 2008-03-12 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100468510A Expired - Fee Related CN100374039C (en) | 2005-07-08 | 2005-07-08 | Chinese medicine bean product coagulant and bean curd made by Chinese medicine bean product coagulant |
Country Status (1)
| Country | Link |
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| CN (1) | CN100374039C (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101317640B (en) * | 2007-06-05 | 2012-06-27 | 顾方周 | Method for preparing soybean solidification products |
| CN101904365B (en) * | 2008-06-02 | 2013-04-03 | 万勤劳 | Bean curd containing Chinese herbal medicines |
| CN101283755B (en) * | 2008-06-02 | 2011-06-15 | 万勤劳 | Bean curd containing Chinese herbal medicine |
| CN101579089B (en) * | 2009-06-10 | 2011-10-12 | 万磊 | White dehydrated bean curd containing Chinese medicinal herb |
| CN102578276B (en) * | 2012-02-29 | 2013-12-04 | 万勤劳 | Healthcare bean curd sheet containing Chinese herbal medicine and production technology of healthcare bean curd sheet |
| CN103431058B (en) * | 2013-08-14 | 2015-04-01 | 安徽宝恒农业有限公司 | Cornus officinalis healthcare tofu |
| CN104054832B (en) * | 2014-06-21 | 2016-05-18 | 合肥瑾翔医药科技有限公司 | A kind of mushroom fresh milk bean curd and preparation method thereof |
| CN104054834B (en) * | 2014-06-21 | 2016-04-27 | 合肥瑾翔医药科技有限公司 | Chocolate bean curd of a kind of lemon and preparation method thereof |
| CN106106802A (en) * | 2016-07-06 | 2016-11-16 | 广东岭南职业技术学院 | A kind of Ganoderma bean curd and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1126545A (en) * | 1995-01-13 | 1996-07-17 | 孔凡志 | Egg preservative of Chinese herbal medicines |
| CN1192331A (en) * | 1997-03-04 | 1998-09-09 | 吴景棠 | Method for preparing soya-bean milk having various kinds of nutritions |
| JP2000325044A (en) * | 1999-05-17 | 2000-11-28 | Tomoji Tanaka | Health food, feed and health seasoning consisting mainly of soybean curd and lees of bean curd |
| CN1435111A (en) * | 2002-11-19 | 2003-08-13 | 蒋才国 | Nutrient milk bean product |
| CN1602754A (en) * | 2003-09-29 | 2005-04-06 | 陈跃华 | Health care nutritious soybean milk |
| CN1934998A (en) * | 2005-09-20 | 2007-03-28 | 刘彦霞 | Bean product and its preparing method |
-
2005
- 2005-07-08 CN CNB2005100468510A patent/CN100374039C/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1126545A (en) * | 1995-01-13 | 1996-07-17 | 孔凡志 | Egg preservative of Chinese herbal medicines |
| CN1192331A (en) * | 1997-03-04 | 1998-09-09 | 吴景棠 | Method for preparing soya-bean milk having various kinds of nutritions |
| JP2000325044A (en) * | 1999-05-17 | 2000-11-28 | Tomoji Tanaka | Health food, feed and health seasoning consisting mainly of soybean curd and lees of bean curd |
| CN1435111A (en) * | 2002-11-19 | 2003-08-13 | 蒋才国 | Nutrient milk bean product |
| CN1602754A (en) * | 2003-09-29 | 2005-04-06 | 陈跃华 | Health care nutritious soybean milk |
| CN1934998A (en) * | 2005-09-20 | 2007-03-28 | 刘彦霞 | Bean product and its preparing method |
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| Publication number | Publication date |
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| CN1714676A (en) | 2006-01-04 |
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Granted publication date: 20080312 |