CN102919380A - Peanut curd - Google Patents

Abstract

The invention discloses peanut curd. Main raw materials comprise, by weight, 0.2-0.3 part of calcium chloride, 10-20 parts of soybean, 0.1-0.2 part of agar and 10-20 parts of peanut kernel. The method includes: soaking peanut kernels and soybeans in water for one night, peeling, pulping in a beater, and boiling; and adding agar and a calcium chloride solution into hot pulp, pressing the pulp to form blocks, and cooling. The peanut curd is clean in aroma, pure in taste and rich in nutrition and has effects of moistening skin, beautifying, and enriching the blood.

Description

A kind of peanut bean curd

Technical field

The present invention relates to a kind of peanut bean curd.

Background technology

Peanut is the healthy food that generally acknowledge in the whole world, and peanut is considered to one of " ten large life prolonging foods " in China.The traditional Chinese medical science thinks that the effect of peanut is regulating spleen and stomach, tonifies the blood and arrest bleeding hypertension and hyperlipemia.The effect of wherein " tonifying the blood and arrest bleeding " mainly is exactly the contribution of outer that layer scarlet of peanut.

Theory of traditional Chinese medical science is thought, " The spleen governs the blood ", the people of the deficiency of vital energy is just easily hemorrhage, exactly because the gas that peanut red coat can tonifying spleen and stomach, so can reach the effect of nourishing blood and hemoslasis, this in the traditional Chinese medical science " hemostasis by invigorating the vital energy ".

Doctor trained in Western medicine thinks, peanut red coat can suppress fibrinous dissolving, increases hematoblastic content, improves hematoblastic quality, improves the defective of clotting factor, strengthens the contraction function of capillary, promotes the marrow hemopoiesis function.So the diseases such as the various hemorrhage and hemorrhage anaemias that cause, alpastic anemia are had positive effect.Peanut has very high nutritive value, includes abundant fat and protein.Fat content is 44%-45% in the peanut according to surveying and determination, and protein content is 24-36%, and sugar content is about 20%.Also contain abundant vitamin B2 .PP, A, D, E in the peanut, calcium and iron etc.And contain the multivitamins such as thiamine, riboflavin, niacin.Content of mineral substances is also very abundant, particularly contains the necessary amino acid of human body, and the promotion brain cell development is arranged, and strengthens the function of memory.

Peanut seed is rich in grease, extracts grease and be faint yellow from shelled peanut, and is transparent, fragrant pleasant, is the edible oil of high-quality.Peanut oil is difficult to be dissolved in ethanol, and people can be heated to the 39-40.8 degree by peanut oil being injected 70% ethanolic solution, see its muddy degree, identifies whether peanut oil is sterling.Peanut oil is that shelled peanut is soaked the oil that forms through system.Peanut oil belongs to moist property oil, and color and luster is yellowish, and transparency is good, and delicate fragrance is good to eat, is good oil for cooking.

Peanut is the important source material of 100 numerous food.It can also be fried, explodes, cook except can extracting oil, and makes Peanut Squares and various candy, cake etc.Because have carbon dioxide, vanillic aldehyde, ammonia, hydrogen sulfide and some other aldehydes to evaporate in the peanut baking burning process, consisting of peanut kernels has special fragrance.

Summary of the invention

The purpose of this invention is to provide a kind of peanut bean curd, mouthfeel is pure, more sharp health.

The technical scheme that the present invention takes is:

A kind of peanut bean curd, its weight part ratio of mainly making raw material is: calcium chloride 0.2-0.3 part, soya bean 10-20 part, agar 0.1-0.2 part, shelled peanut 10-20 part.

A kind of preparation method of peanut bean curd:

(1) shelled peanut and soya bean are soaked in water peeling after an evening breaks into slurry with it in beater, boil;

(2) the heat slurry is added agar, calcium chloride solution, briquetting;

(3) cooling.

The peanut bean curd taste delicate fragrance of the present invention's preparation, mouthfeel is pure, and is nutritious, and the effect of the beauty treatment of profit flesh, blood-supplementing blood-nourishing is arranged.

The specific embodiment

Embodiment 1

A kind of peanut bean curd, its weight part ratio of mainly making raw material is: 0.2 part in calcium chloride, 10 parts of soya beans, 0.1 part in agar, 10 parts of shelled peanuts.

A kind of preparation method of peanut bean curd:

(1) shelled peanut and soya bean are soaked in water peeling after an evening breaks into slurry with it in beater, boil;

(2) the heat slurry is added agar, calcium chloride solution, briquetting;

(3) cooling.

Embodiment 2

A kind of peanut bean curd, its weight part ratio of mainly making raw material is: 0.3 part in calcium chloride, 20 parts of soya beans, 0.2 part in agar, 20 parts of shelled peanuts.

A kind of preparation method of peanut bean curd:

(1) shelled peanut and soya bean are soaked in water peeling after an evening breaks into slurry with it in beater, boil;

(2) the heat slurry is added agar, calcium chloride solution, briquetting;

(3) cooling.

Claims (1)

1. peanut bean curd, its weight part ratio of mainly making raw material is: calcium chloride 0.2-0.3 part, soya bean 10-20 part, agar 0.1-0.2 part, shelled peanut 10-20 part.