CN101002583A - Method for making functional soya bean products dishes - Google Patents
Method for making functional soya bean products dishes Download PDFInfo
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- CN101002583A CN101002583A CNA2007100716242A CN200710071624A CN101002583A CN 101002583 A CN101002583 A CN 101002583A CN A2007100716242 A CNA2007100716242 A CN A2007100716242A CN 200710071624 A CN200710071624 A CN 200710071624A CN 101002583 A CN101002583 A CN 101002583A
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Abstract
A functional bean curd food containing vegetables with less loss of Ca is prepared from the soybean containing Se and Zn, conventionally preparing semi-coagulated bean curd, scaling the bits or short segments of fresh green-leaf vegetables in alkaline hot water for removing oxalic acid and odor, cooling, adding it to said semi-coagulated bean curd, slow stirring, and conventionally preparing bean curd food.
Description
Technical field
The present invention relates to the processing method of bean product, especially a kind of vegetable preparation method of function bean product.Belong to food processing field, illustrating further is functional bean product field of containing selenium, zinc element.
Background technology
The processing method of bean product comes from a kind of traditional properties food of folks of china.In recent years, along with the edible bean product heat in the whole world, various countries also develop many kinds in succession, functional, the equilibrium of nutrition compatibility, delicious flavour, the good bean product of mouthfeel, as: soft beancurd, spiced dried bean curd, dried bean-curd slivers, function bean curd, peanut bean curd, inner ester bean curd, canned bean-curd, milk bean curd, vitamin enrichment bean curd.Chinese patent discloses a kind of preparation method of health bean products, publication number CN19931201, it is characterized in that, add a kind of bee product pollen in the bean curd, because pollen does not have broken shell, influencing human body normally absorbs, Chinese patent discloses a kind of preparation method of Zn-containing bean curd coagulator, publication number CN19921014, its feature, be added into the zinc sulfate of the pharmaceutical grade that contains the zinc element in bean curd coagulant, according to putting down in writing in U.S.'s " food and nutrition encyclopedia " (nutrient) document, the biological value of zinc differs very big in the different foods, calcium constituent suppresses mutually in zinc sulfate and the bean product, influences the absorption of the calcium and the zinc of human body.Japan Patent discloses a kind of production method of canned bean-curd, JP (31) 227171/86, the method of employing heating makes the protein denaturation in the soya-bean milk, add coagulating agent then, the canned instant bean-curd product that obtains, nutritional labeling and common traditional soybean product nutritional labeling value is basic identical in its goods bean curd, and mouthfeel is undesirable.Chinese patent discloses a kind of preparation method of colour vegetable-bean food, publication number CN1393170, it is characterized in that based on soybean, being added into fruit, vegetable juice, coarse cereals is that auxiliary material is prepared from, because of green vegetable all contain a large amount of oxalic acid, with bean product in calcium, easily reaction generates calcium oxalate, a kind of function vegetable-bean food of having released on the Japanese market, its deficiency, with contain a large amount of oxalic acid in the above-mentioned green vegetable, easily disturb calcium to absorb.Chinese patent discloses soya-bean milk, the bean curd preparation method of a kind of zinc, selenium, iodine, publication number CN1600154, it is characterized in that, to contain that zinc, selenium, iodine trace element are added into soya-bean milk, bean product are manufactured in processing, in July, 1999, ministry of Health of China " about iodine goods and the notice that adds iodine food clean-up and rectification working condition ".Formulate to remove in the salt and add iodine, forbidden to add the iodine rules in any food, add in the bean product and contain the iodine food additives and list the cleaning scope in, add the nutrient that contains zinc, iodine in the bean product, press GB2760-96 and stipulate, bean product belong to non-staple foodstuff food, according to different crowd, bean product amount difference is eaten in the zone per capita, is prone to and takes in zinc, iodine is too high, and zinc, selenosis take place, promptly can not list Food Additives Used in China in and enlarge the scope of application.
In order to improve the unbalanced and process technology defective of nutrition in the existing bean product, the present invention at first solves and reduces green vegetable mesoxalic acid content, select artificial cultivation for use, contain selenium, zinc bioprotein (zinc protein by what execute the crops that contain selenium, zinc unit fertilizer,, selenoprotein) soybean be primary raw material, routinely technology, process the vegetables soft beancurd or dried bean curd or the spiced dried bean curd's function bean product that contain selenium, zinc.
Summary of the invention
The technical problem to be solved in the present invention, providing a kind of is primary raw material with the soybean that contains selenium, zinc microelement, what process partly solidifies in the jellied bean curd, be added into the broken young pilose antler of vegetables or the vegetables section of low content oxalic acid, technology processes routinely, mouthfeel is good, balanced in nutrition, contains selenium, zinc element, is added with the function bean product of vegetables.
The present invention is directed to the difficult problem of above-mentioned technology, make following technical scheme:
The preparation method of vegetables in the function bean product of the present invention: at first get fresh vegetables spring onion or spinach or caraway or romaine lettuce, through cleaning, to be cut into length be 3～10 millimeters segments or be cut into broken young pilose antler, vegetables are put into boiling water water scalded 1～10 second, its coolant-temperature gage is 70～95 ℃, pull out, put into cold water and cool off, its coolant-temperature gage is 4 ℃～22 ℃.
In the described hot water, also adding a little dietary alkali is 0.1～1%, is inclined to one side aqueous alkali, and pH value is 7.5～8.5, adds also in the hot water that to go the peculiar smell agent be 0.1～3.0%, and green vegetable mesoxalic acid content is reduced.
Said method for processing bean products will contain the soybean of selenium, zinc microelement again, through cleaning, immersion, defibrination, remove slag, heat.Add coagulant, make soya-bean milk form the jellied bean curd that solidifies, when soya-bean milk partly solidifies, vegetables section or broken young pilose antler with cooling are added in the jellied bean curd that partly solidifies in proportion, slowly puddle evenly, to solidify jellied bean curd again, place and put into the bean product process vessel, technology processes routinely contains selenium, zinc nutrition composition, has soft beancurd or dried bean curd or the spiced dried bean curd of vegetables.
The weight constituent and the proportioning of function bean product of the present invention are: the jellied bean curd 90～98% that partly solidifies, the vegetables section or the broken young pilose antler that are added into low content oxalic acid are 2～10%, and preferred weight constituent and proportioning are that jellied bean curd is 95%, the vegetables section that contains low oxalic acid is 5%.
Function bean product of the present invention, water are scalded in the hot water of vegetables, press the percentage by weight of water, are added into 0.1～1% dietary alkali sodium carbonate, go peculiar smell agent 0.5～3%.
Function bean product nutritional labeling of the present invention detects:
This product function bean product and common bean product main component reduced value
Food portion 100 grams
| Variety name | Protein | Fat | Calcium | Zinc | Selenium |
| Light water bean curd | 12.2g | 4.89g | 138mg | 0.63mg | 1.55g |
| Function water bean curd | 12.2g | 4.89g | 138mg | 1.32mg | 3.2g |
| Common dried bean curd | 44.6g | 17.4g | 256mg | 3.8mg | 2.26g |
| The dried bean curd of function | 44.6g | 17.4g | 256mg | 8.0mg | 4.75g |
| Common spiced dried bean curd | 15.8g | 6.2g | 179mg | 1.8mg | 1.9g |
| Function spiced dried bean curd | 15.8g | 6.2g | 179mg | 3.78mg | 3.99g |
In the described function bean product, contain Biological Selenium, zinc content is higher than 1.8～2.2 times in common bean product, press the contained selenium of food portion, zinc element ingestion standard, according to maximum food bean product amount different crowd every day, the every day that meets that Chinese Soclety of Nutrition recommends trophism quantity delivered (RDA) prescribed limit in the meals.
Function bean product beneficial effect of the present invention: choosing contains selenium, the soybean of zinc is a raw material, technology processes and partly solidifies jellied bean curd routinely, get fresh green vegetable, after being cut into segment or broken young pilose antler, putting into meta-alkalescence hot water water scalds, remove peculiar smell in vegetables mesoxalic acid and the vegetables, will cool off the back vegetables, be added into and partly solidify in the jellied bean curd, slowly puddle evenly, put into the bean product container, technology processes and contains selenium routinely, the soft beancurd that has vegetables of zinc element or dried bean curd or spiced dried bean curd, this preparation method, simple to operate, cost is low, bean product are balanced in nutrition, reduce green vegetable mesoxalic acid content, prevent the loss of bean product calcium.
The specific embodiment
The invention will be further described to utilize embodiment below:
Function bean product primary raw material of the present invention: comprise greenery fresh vegetables spring onion or spinach or caraway or romaine lettuce.
The vegetable preparation method of function bean product of the present invention:
Embodiment 1
Get 3 kilograms of fresh spring onion, clean, be cut into segment, length is 5 millimeters, with 75 ℃ of water heating, press water weight ratio, be added into dietary alkali sodium carbonate 1% in its water, go peculiar smell agent 2%, the hot water pH value is 8.0 o'clock, little onion parts is put into hot water, water was scalded for 2 seconds, pulled out, put into cold water and cooled off, its coolant-temperature gage is 10 ℃, again the little onion parts of cooling is added into 97 kilogram half and solidifies in the jellied bean curd, slowly puddle evenly, put into the bean product container, technology processing routinely promptly obtains the soft beancurd that has vegetables function bean product of the present invention.
Embodiment 2
Get 5 kilograms of fresh spinach, clean, be cut into broken young pilose antler, with 75 ℃ of water heating, press water weight ratio, be added into dietary alkali sodium carbonate 1% in its water, go peculiar smell agent 2%, the hot water pH value is 8.0 o'clock, and the broken young pilose antler of spinach is put into hot water, and water was scalded for 3 seconds, pull out, put into cold water and cool off, its temperature of cold water is 14 ℃, the more broken young pilose antler of cooling spinach is added into 95 kilogram half and solidifies in the jellied bean curd, slowly puddle evenly, put into the bean product container, technology processing routinely promptly obtains the dried bean curd that has vegetables function bean product of the present invention.
Embodiment 3
Get 2 kilograms in fresh caraway, clean, be cut into segment, length is 10 millimeters, with 75 ℃ of water heating, press water weight ratio, be added into dietary alkali sodium carbonate 1% in its water, go peculiar smell agent 2%, during hot water pH value 8.0, parsley cutting segment is put into hot water, and water was scalded for 2 seconds, pulled out, putting into cold water cools off, its coolant-temperature gage is 14 ℃, the parsley cutting segment of cooling, is added into 98 kilogram half and solidifies in the jellied bean curd again, slowly puddle evenly, put into the bean product container, technology processing routinely promptly obtains the soft beancurd that has vegetables function bean product of the present invention.
Embodiment 4
Get 3 kilograms in fresh romaine lettuce, clean, be cut into broken young pilose antler,, press water weight ratio 75 ℃ of water heating, be added into dietary alkali sodium carbonate 1% in its water, go peculiar smell agent 2%, during hot water pH value 8.0, the broken young pilose antler of romaine lettuce is put into hot water, water was scalded 10 seconds, pull out, put into cold water and cool off, its coolant-temperature gage is 4 ℃, again the broken young pilose antler of romaine lettuce of cooling, be added into 97 kilogram half and solidify in the jellied bean curd, slowly puddle evenly, put into the bean product container, technology processing routinely promptly obtains the spiced dried bean curd that the present invention has vegetables function bean product.
The green product vegetables that obtain in the foregoing description, bean curd outward appearance one blue or green two is white, and vegetables are pleasant to the palate, a kind of function bean product that contain selenium, zinc, every on inspection physical and chemical index all meets food standard, dispatches from the factory.
Claims (4)
1, a kind of vegetable preparation method of function bean product, select for use and contain selenium, the zinc microelement soybean is a raw material, it is characterized in that, get green vegetable, clean, being cut into little segment length is 3～10 millimeters, or be cut into broken young pilose antler, put into hot water, 70～95 ℃ of its temperature, the water time of scalding is 1～10 second, pulls out, putting into cold water cools off, its temperature is 4 ℃～22 ℃, to cool off back vegetables section or broken young pilose antler, be added into and partly solidify in the jellied bean curd, slowly puddle evenly the jellied bean curd that will solidify, place and put into bean curd product process vessel, technology processes routinely contains selenium, the zinc nutrition composition has soft beancurd or the dried bean curd or the spiced dried bean curd of the function bean product of vegetables.
2, the vegetable preparation method of a kind of function bean product as claimed in claim 1 is characterized in that vegetable-bean food by weight component is, partly solidifying jellied bean curd is 90～98%, and vegetables section or broken young pilose antler are 2～10%.
3, the vegetable preparation method of a kind of function bean product as claimed in claim 1, it is characterized in that the bean product preparation method, the scald hot water of vegetables of water, pH value is 7.5～8.5, form by weight and proportioning, hot water is 96～99.8%, and dietary alkali sodium carbonate is 0.1～1%, and going the peculiar smell agent is 0.1～3.0%.
4, the vegetable preparation method of a kind of function bean product as claimed in claim 1 is characterized in that green vegetable is, spring onion or spinach or caraway or romaine lettuce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100716242A CN101002583A (en) | 2007-01-10 | 2007-01-10 | Method for making functional soya bean products dishes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100716242A CN101002583A (en) | 2007-01-10 | 2007-01-10 | Method for making functional soya bean products dishes |
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| CN101002583A true CN101002583A (en) | 2007-07-25 |
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| CNA2007100716242A Pending CN101002583A (en) | 2007-01-10 | 2007-01-10 | Method for making functional soya bean products dishes |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411435B (en) * | 2008-11-12 | 2011-05-04 | 曾兴源 | Instant jellied bean curd with vegetable |
| CN105166081A (en) * | 2015-10-30 | 2015-12-23 | 常胜 | Smashed green onion bean curd and processing method thereof |
| CN106562278A (en) * | 2016-10-19 | 2017-04-19 | 广东龙香食品有限公司 | Making process for vegetable stuffing |
| CN107510058A (en) * | 2017-10-20 | 2017-12-26 | 王梦军 | It is a kind of to improve green additive and preparation method of the human body to Zn-ef ficiency absorptivity |
-
2007
- 2007-01-10 CN CNA2007100716242A patent/CN101002583A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411435B (en) * | 2008-11-12 | 2011-05-04 | 曾兴源 | Instant jellied bean curd with vegetable |
| CN105166081A (en) * | 2015-10-30 | 2015-12-23 | 常胜 | Smashed green onion bean curd and processing method thereof |
| CN106562278A (en) * | 2016-10-19 | 2017-04-19 | 广东龙香食品有限公司 | Making process for vegetable stuffing |
| CN107510058A (en) * | 2017-10-20 | 2017-12-26 | 王梦军 | It is a kind of to improve green additive and preparation method of the human body to Zn-ef ficiency absorptivity |
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Open date: 20070725 |