CN101711592A - Cashew nut beancurd - Google Patents
Cashew nut beancurd Download PDFInfo
- Publication number
- CN101711592A CN101711592A CN200810155439A CN200810155439A CN101711592A CN 101711592 A CN101711592 A CN 101711592A CN 200810155439 A CN200810155439 A CN 200810155439A CN 200810155439 A CN200810155439 A CN 200810155439A CN 101711592 A CN101711592 A CN 101711592A
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- CN
- China
- Prior art keywords
- cashew nut
- beancurd
- milk
- cashew
- boiling
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Beans For Foods Or Fodder (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a method for preparing edible cashew nut beancurd, comprising the following steps: producing fresh bean juice by soybeans with the prior art and boiling; boiling fresh milk; grinding cashew nuts into powder; and mixing the bean juice, milk, sugar and powdery cashew nuts according to a certain proportion, boiling again, cooling the temperature to 70-80 DEG C naturally, and adding edible gels for solidification; filtering, sterilizing and packaging. The cashew nut beancurd in the invention has the advantages of pure white color, delicious taste and tender quality, fragrant and sweet flavor and rich nutrition, and has the efficacies of depressurization, beautifying, lengthening lives, promoting urination and reducing temperature.
Description
Technical field
The present invention is subordinate to the food category, and saying so with cashew nut, milk accurately is the cashew nut beancurd that primary raw material is made.
Technical background
Bean curd is to be subjected to popular food deeply, and the edible bean curd of China has long history.Along with the raising of people's living standard, also more and more higher to the requirement of diet, various improvement bean curd are also more and more, but are also not occur on the cashew nut beancurd market that makes of primary raw material with cashew nut, milk.The cashew nut nature and flavor are sweet, flat, step-down, beneficial face arranged, promote longevity, the effect of diuresis cooling.Vitamin in the cashew nut and micro-composition have the effect of good softening blood vessel, to the protection blood vessel, prevent and treat angiocardiopathy and benefit.
Summary of the invention
The present invention overcomes the deficiencies in the prior art, and a kind of cashew nut beancurd is provided.
Its needed raw material ratio by weight is: cashew nut: 22-30; Fresh milk: 22-33; Bright fermented bean drink: 25-40; Sugar: 4-11; Edible gel: 0.5-2.5; Water: 5-11%.
Cashew nut beancurd of the present invention prepares by the following method: (1) selects the soya bean of high-quality to produce bright fermented bean drink by prior art, boils; (2) fresh milk is boiled; (3) cashew nut was worn into the powder of 10～50 mesh sieves; (4) fermented bean drink, milk, sugar, cashew nut powder are mixed in proportion, boil again, be cooled to 70～80 ℃ naturally, add edible gel and solidify; (5) filter, sterilize, pack.
This product color is pure white, and taste is fresh and tender, and is fragrant and sweet good to eat, nutritious, step-down, beneficial face are arranged, promotes longevity, the effect of diuresis cooling.
The specific embodiment:
Its needed raw material ratio by weight is: cashew nut: 22-30; Fresh milk: 22-33; Bright fermented bean drink: 25-40; Sugar: 4-11; Edible gel: 0.5-2.5; Water: 5-11%.
Prepare by the following method: (1) selects the soya bean of high-quality to produce bright fermented bean drink by prior art, boils; (2) fresh milk is boiled; (3) cashew nut was worn into the powder of 10～50 mesh sieves; (4) fermented bean drink, milk, sugar, cashew nut powder are mixed in proportion, boil again, be cooled to 70～80 ℃ naturally, add edible gel and solidify; (5) filter, sterilize, pack.
Claims (2)
1. cashew nut beancurd, it is characterized in that: its needed raw material ratio by weight is: cashew nut: 22-30; Fresh milk: 22-33; Bright fermented bean drink: 25-40; Sugar: 4-11; Edible gel: 0.5-2.5; Water: 5-11%.
2. cashew nut beancurd, its preparation method is as follows: (1) selects the soya bean of high-quality to produce bright fermented bean drink by prior art, boils; (2) fresh milk is boiled; (3) cashew nut was worn into the powder of 10～50 mesh sieves; (4) fermented bean drink, milk, sugar, cashew nut powder are mixed in proportion, boil again, be cooled to 70～80 ℃ naturally, add edible gel and solidify; (5) filter, sterilize, pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810155439A CN101711592A (en) | 2008-09-30 | 2008-09-30 | Cashew nut beancurd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810155439A CN101711592A (en) | 2008-09-30 | 2008-09-30 | Cashew nut beancurd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101711592A true CN101711592A (en) | 2010-05-26 |
Family
ID=42415896
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810155439A Pending CN101711592A (en) | 2008-09-30 | 2008-09-30 | Cashew nut beancurd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101711592A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450336A (en) * | 2010-10-19 | 2012-05-16 | 李玉婷 | Chafing dish or soup special-purpose nut bean curd and its preparation method |
| CN107668214A (en) * | 2017-09-29 | 2018-02-09 | 刘小平 | A kind of Chinese milk vetch bean curd |
-
2008
- 2008-09-30 CN CN200810155439A patent/CN101711592A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450336A (en) * | 2010-10-19 | 2012-05-16 | 李玉婷 | Chafing dish or soup special-purpose nut bean curd and its preparation method |
| CN107668214A (en) * | 2017-09-29 | 2018-02-09 | 刘小平 | A kind of Chinese milk vetch bean curd |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20100526 |