CN101965878A - Nutrient bean curd and preparation method thereof - Google Patents

Nutrient bean curd and preparation method thereof Download PDF

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Publication number
CN101965878A
CN101965878A CN2010102844764A CN201010284476A CN101965878A CN 101965878 A CN101965878 A CN 101965878A CN 2010102844764 A CN2010102844764 A CN 2010102844764A CN 201010284476 A CN201010284476 A CN 201010284476A CN 101965878 A CN101965878 A CN 101965878A
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CN
China
Prior art keywords
bean
soybean
wheat
curd
mentioned
Prior art date
Application number
CN2010102844764A
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Chinese (zh)
Inventor
杨凤彬
田希彬
吴晓坤
李涛
刘凤彦
刘凤侠
Original Assignee
刘凤侠
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Application filed by 刘凤侠 filed Critical 刘凤侠
Priority to CN2010102844764A priority Critical patent/CN101965878A/en
Publication of CN101965878A publication Critical patent/CN101965878A/en

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Abstract

The invention relates to rich-nutrition nutrient bean curd and preparation technology thereof. The nutrient bean curd is prepared from soybean, soybean oil and wheat according to a weight ratio of 80-120:6-15:6-15. The prepared bean curd has the advantages of fresh and fragrant taste, smooth mouthfeel, attractive color, simple and readily available raw materials, simple processing and preparing process, short flow, convenience of grasp and application, no risk for production, transportation and storage and wide market prospect.

Description

Nutrient bean-curd and preparation method thereof

Technical field

The present invention relates to a kind of bean curd, relate in particular to a kind of nutritious nutrient bean-curd and preparation method thereof, belong to food processing field.

Background technology

At present, along with increasing of symptoms such as obesity of childhood, middle-aged and old angiocardiopathy, diabetes, high fat of blood, people's health perception begins progressively to strengthen, and the diet idea begins to change, and the nutritive value of daily eaten food more and more is subject to people's attention.

Food nutrition expert generally believes that bean product are desirable nutritious and healthy food, and the bean curd in the bean product is because its cost is low, nutritive value is abundant, and be easy to be absorbed by human body, so obtained people's favor, even be it is believed that it is east rarity in the food.

But through the bean curd that present conventional art is produced, the mouthfeel color and luster is single, and also there is certain limitation in nutritional labeling, is difficult to satisfy people's requirements at the higher level.

Summary of the invention

The present invention is directed to above-mentioned problems of the prior art, provide a kind of nutritive value abundant nutrient bean-curd, it is single to have solved in the prior art mouthfeel color and luster of bean curd, and there is the problem of limitation in nutritional labeling.

Another object of the present invention provides the preparation method of the abundant nutrient bean-curd of a kind of above-mentioned nutritive value.

The weight ratio scope of each raw material of the present invention is to carry out a large amount of groping through the inventor to draw with Test Summary, and the weight ratio of each raw material all has effect preferably in the following weight scope.The present invention adopts following raw material to make up, and makes the nutritive value composition of each raw material produce synergistic function these material combination, thereby has strengthened the nutritive value of bean curd.

Technical scheme of the present invention is as follows:

It is to be prepared from soybean by weight by following raw material: soybean oil: wheat=80-120: 6-15: 6-15.

It is to be prepared from soybean by weight by following raw material: soybean oil: wheat=100: 10: 10.

Described wheat can be substituted by in hill dish, seafood, bean curd stick, egg, milk, meat, Chinese medicine, the dry fruit any.

Preparation method of the present invention comprises the steps:

Soak: above-mentioned soybean and wheat are used emerge in worm water 8 hours;

Grind: with the soybean after the above-mentioned immersion, grind the soya-bean milk method routinely and grind 1-5 time, whenever mix all over the soya-bean milk after grinding; After above-mentioned soybean grinds and finishes, the wheat after the above-mentioned immersion is ground into wheat flour;

Processing: with above-mentioned heating soybean milk to 50 ℃,, after powder stirs, heat, promptly get semi-finished product A to 110 ℃ by above-mentioned weight ratio adds soybean oil and grinds in soya-bean milk above-mentioned wheat;

Make finished product: adopt conventional bean curd to sprinkle the system method above-mentioned semi-finished product A, get final product bean curd, dried bean curd, dried bean curd or the skin of soya-bean milk greatly.

Advantage of the present invention and beneficial effect are as follows:

1, the bean curd protein content of producing through the present invention is than soybean height, and bean curd albumen belongs to adequate proteins, not only contains eight seed amino acids of needed by human, and its ratio also needs near human body, is of high nutritive value.

2, in gained bean curd of the present invention, contain multiple nutrients compositions such as fat, carbohydrate, vitamin and mineral matter, have beneficial gas and in, promote the production of body fluid moisturize, clearing heat and detoxicating effect.

3, the present invention makes rich nutrient contents in the soybean oil combine with nutrition in the soybean, produced the effect of Synergistic, make the polynary unsaturated fat that also contains a small amount of saturated fat and a large amount in the bean curd and do not contain cholesterol, the clinical nutrition experiment confirm can reduce the blood cholesterol of health adult significantly.The hazards of coronary heart disease, other two kinds of factors are hypertension and blood vessel embolism except a large amount cholesterol, and the nutritional labeling of the made bean curd of the present invention can protect and reduce above two kinds of factors just.

4, the present invention also is injected into a large amount of linoleic acid that contain in the soybean oil in the bean curd.Linoleic acid is the aliphatic acid of needed by human, has the important physical function.The child lacks linoleic acid, and it is dry that skin becomes, and the scales of skin that peel off thickens, and development growth is slow; The elderly lacks linoleic acid, can cause cataract and cardio cerebrovascular affection.

5, because the present invention has added auxiliary material inside, vitamin, string, protein, amino acid and the content of elements of bean curd have been increased, can effectively prevent multiple diseases such as hypertension, obesity, cardiovascular and cerebrovascular, in addition, the color and luster outward appearance of bean curd is more attractive in appearance, enrich visual enjoyment, strengthened appetite of people.

6, bean curd mouthfeel of the present invention is fine and smooth, smooth more, and more delicious taste is good to eat.

In addition, raw material letter of the present invention is not and numerous, and the source is easy to get; Process for machining and manufacturing is simple, and flow process is short, is convenient to hold utilization, and production and transport stores no any risk, has extensive market prospects.

The specific embodiment

Embodiment 1

It is to be prepared from soybean by weight by following raw material: soybean oil: wheat=100: 10: 10;

Preparation method of the present invention comprises the steps:

Clean: above-mentioned soybean, wheat are cleaned up;

Soak: above-mentioned soybean and wheat are used 40 ℃ of emerge in worm water 8 hours respectively;

Grind soya-bean milk: the soybean after the above-mentioned immersion is ground the soya-bean milk method routinely grind 3 times, the soya-bean milk that grinds after 3 times is mixed; After above-mentioned soybean grinds and finishes, the wheat after the above-mentioned immersion is ground into wheat flour;

Processing: with above-mentioned heating soybean milk to 50 ℃,, after powder stirs, heat, promptly get semi-finished product A to 110 ℃ by above-mentioned weight ratio adds soybean oil and grinds in soya-bean milk above-mentioned wheat;

Make finished product: above-mentioned semi-finished product A is splashed into bittern, and stirs gently to becoming brain, lid got final product in stewing 10 minutes big bean curd; If cold under the above-mentioned semi-finished product A normal temperature is put when hymeniderm appears in the top layer, the system of taking off dry get final product the skin of soya-bean milk; If adopt to sprinkle routinely the dried bean curd method of system get final product dried bean curd.

Embodiment 2

It is to be prepared from soybean by weight by following raw material: soybean oil: wheat: apple: celery=100: 10: 10: 5: 5.

Embodiment 3

It is to be prepared from soybean by weight by following raw material: soybean oil: fiddlehead=100: 10: 10.

Embodiment 4

It is to be prepared from soybean by weight by following raw material: soybean oil: peeled shrimp=100: 10: 10.

Embodiment 5

It is to be prepared from soybean by weight by following raw material: soybean oil: bean curd stick=100: 10: 10.

Embodiment 6

It is to be prepared from soybean by weight by following raw material: soybean oil: egg=100: 10: 10.

Embodiment 7

It is to be prepared from soybean by weight by following raw material: soybean oil: milk=100: 10: 10.

Embodiment 8

It is to be prepared from soybean by weight by following raw material: soybean oil: matrimony vine=100: 10: 10.

Embodiment 9

It is to be prepared from soybean by weight by following raw material: soybean oil: shelled peanut=100: 10: 10.

Embodiment 10

It is to be prepared from soybean by weight by following raw material: soybean oil: pork=100: 10: 10.

The present invention also can be used for making bean curd correlated products such as inner ester bean curd, bean curd puff, bean curd with odor.And protection scope of the present invention is not limit by specific embodiment.

Claims (5)

1. a nutrient bean-curd is characterized in that being prepared from soybean by weight by following raw material: soybean oil: wheat=80-120: 6-15: 6-15.
2. nutrient bean-curd according to claim 1 is characterized in that being prepared from soybean by weight by following raw material: soybean oil: wheat=100: 10: 10.
3. nutrient bean-curd according to claim 1 and 2 is characterized in that described wheat can be substituted by in hill dish, seafood, bean curd stick, egg, milk, meat, Chinese medicine, the dry fruit any.
4. nutrient bean-curd according to claim 1 and 2 is characterized in that being prepared from soybean by weight by following raw material: soybean oil: wheat: apple: celery=100: 10: 10: 5: 5.
5. the preparation method of preparation claim 1 or 2 described a kind of nutrient bean-curds is characterized in that comprising the steps:
Soak: above-mentioned soybean and wheat are used emerge in worm water 8 hours;
Grind: with the soybean after the above-mentioned immersion, grind the soya-bean milk method routinely and grind 1-5 time, whenever mix all over the soya-bean milk after grinding; After above-mentioned soybean grinds and finishes, the wheat after the above-mentioned immersion is ground into wheat flour;
Processing: with above-mentioned heating soybean milk to 50 ℃,, after powder stirs, heat, promptly get semi-finished product A to 110 ℃ by above-mentioned weight ratio adds soybean oil and grinds in soya-bean milk above-mentioned wheat;
Make finished product: adopt conventional bean curd to sprinkle the system method above-mentioned semi-finished product A, get final product bean curd, dried bean curd, dried bean curd or the skin of soya-bean milk greatly.
CN2010102844764A 2010-09-17 2010-09-17 Nutrient bean curd and preparation method thereof CN101965878A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2010102844764A CN101965878A (en) 2010-09-17 2010-09-17 Nutrient bean curd and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2010102844764A CN101965878A (en) 2010-09-17 2010-09-17 Nutrient bean curd and preparation method thereof

Publications (1)

Publication Number Publication Date
CN101965878A true CN101965878A (en) 2011-02-09

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Cited By (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102578290A (en) * 2012-02-29 2012-07-18 万勤劳 Chinese herbal medicinal formula-containing health tofu skin and production technology thereof
CN103283861A (en) * 2013-06-24 2013-09-11 芜湖乐锐思信息咨询有限公司 Seafood dried bean curd and production method thereof
CN103283863A (en) * 2013-06-28 2013-09-11 叶建斌 Bean curd capable of clearing away heat and toxic material and moistening lung and preparation method thereof
CN103444898A (en) * 2013-07-30 2013-12-18 陈瑞 Dried bean curd with seafood flavor and preparation method thereof
CN104738206A (en) * 2013-12-31 2015-07-01 王汉文 Making method of celery dried bean curd
CN104738199A (en) * 2013-12-31 2015-07-01 王汉文 Production method for purslane bean curd
CN104738197A (en) * 2013-12-31 2015-07-01 王汉文 Production method for royal fern bean curd
CN104738202A (en) * 2013-12-31 2015-07-01 王汉文 Making method of fern dried bean curd
CN104738200A (en) * 2013-12-31 2015-07-01 王汉文 Production method for dandelion dried bean curd
CN104738201A (en) * 2013-12-31 2015-07-01 王汉文 Method for preparing agastache dried bean-curd
CN105941657A (en) * 2016-06-28 2016-09-21 哈尔滨天生态农副产品有限公司 Illicium verum cold dispelling and vital energy regulating instant frozen bean curd slices and preparation method thereof
CN105941656A (en) * 2016-06-28 2016-09-21 哈尔滨天生态农副产品有限公司 Instant herba hedyotidis diffusae frozen soybean curd slices capable of expelling carbuncle and eliminating stagnation and preparation method thereof
CN106035714A (en) * 2016-06-28 2016-10-26 哈尔滨天生态农副产品有限公司 Galangal instant frozen bean curd slices capable of warming and dispelling cold pathogen and preparation method of galangal instant frozen bean curd slices
CN106070684A (en) * 2016-06-28 2016-11-09 哈尔滨天生态农副产品有限公司 A kind of Semen Vaccariae inducing diuresis for treating stranguria syndrome instant frozen tofu sheet and preparation method thereof
CN106070690A (en) * 2016-06-28 2016-11-09 哈尔滨天生态农副产品有限公司 A kind of Herba Centipedae dispersing wind-cold instant frozen tofu sheet and preparation method thereof
CN106106792A (en) * 2016-06-28 2016-11-16 哈尔滨天生态农副产品有限公司 A kind of duckweed diaphoresis rash instant frozen tofu sheet and preparation method thereof
CN106106790A (en) * 2016-06-28 2016-11-16 哈尔滨天生态农副产品有限公司 A kind of Herba lygodii relieving sore-throat by clearing away heat instant frozen tofu sheet and preparation method thereof
CN106135444A (en) * 2016-06-28 2016-11-23 哈尔滨天生态农副产品有限公司 A kind of Cordyceps qi-restoratives instant frozen tofu sheet and preparation method thereof

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CN101283755A (en) * 2008-06-02 2008-10-15 万勤劳 Bean curd containing Chinese herbal medicine
CN101658270A (en) * 2008-08-25 2010-03-03 苏州城市磨房食品有限公司 Food raw material for preparing soybean milk or soybean serum and method for processing same
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Cited By (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102578290A (en) * 2012-02-29 2012-07-18 万勤劳 Chinese herbal medicinal formula-containing health tofu skin and production technology thereof
CN103283861A (en) * 2013-06-24 2013-09-11 芜湖乐锐思信息咨询有限公司 Seafood dried bean curd and production method thereof
CN103283863A (en) * 2013-06-28 2013-09-11 叶建斌 Bean curd capable of clearing away heat and toxic material and moistening lung and preparation method thereof
CN103444898B (en) * 2013-07-30 2015-08-05 陈瑞 A kind of local flavor seafood dried bean curd and preparation method thereof
CN103444898A (en) * 2013-07-30 2013-12-18 陈瑞 Dried bean curd with seafood flavor and preparation method thereof
CN104738206A (en) * 2013-12-31 2015-07-01 王汉文 Making method of celery dried bean curd
CN104738199A (en) * 2013-12-31 2015-07-01 王汉文 Production method for purslane bean curd
CN104738197A (en) * 2013-12-31 2015-07-01 王汉文 Production method for royal fern bean curd
CN104738202A (en) * 2013-12-31 2015-07-01 王汉文 Making method of fern dried bean curd
CN104738200A (en) * 2013-12-31 2015-07-01 王汉文 Production method for dandelion dried bean curd
CN104738201A (en) * 2013-12-31 2015-07-01 王汉文 Method for preparing agastache dried bean-curd
CN105941657A (en) * 2016-06-28 2016-09-21 哈尔滨天生态农副产品有限公司 Illicium verum cold dispelling and vital energy regulating instant frozen bean curd slices and preparation method thereof
CN105941656A (en) * 2016-06-28 2016-09-21 哈尔滨天生态农副产品有限公司 Instant herba hedyotidis diffusae frozen soybean curd slices capable of expelling carbuncle and eliminating stagnation and preparation method thereof
CN106035714A (en) * 2016-06-28 2016-10-26 哈尔滨天生态农副产品有限公司 Galangal instant frozen bean curd slices capable of warming and dispelling cold pathogen and preparation method of galangal instant frozen bean curd slices
CN106070684A (en) * 2016-06-28 2016-11-09 哈尔滨天生态农副产品有限公司 A kind of Semen Vaccariae inducing diuresis for treating stranguria syndrome instant frozen tofu sheet and preparation method thereof
CN106070690A (en) * 2016-06-28 2016-11-09 哈尔滨天生态农副产品有限公司 A kind of Herba Centipedae dispersing wind-cold instant frozen tofu sheet and preparation method thereof
CN106106792A (en) * 2016-06-28 2016-11-16 哈尔滨天生态农副产品有限公司 A kind of duckweed diaphoresis rash instant frozen tofu sheet and preparation method thereof
CN106106790A (en) * 2016-06-28 2016-11-16 哈尔滨天生态农副产品有限公司 A kind of Herba lygodii relieving sore-throat by clearing away heat instant frozen tofu sheet and preparation method thereof
CN106135444A (en) * 2016-06-28 2016-11-23 哈尔滨天生态农副产品有限公司 A kind of Cordyceps qi-restoratives instant frozen tofu sheet and preparation method thereof

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Application publication date: 20110209