CN102986909A - Manufacture method of buckwheat dried bean curd - Google Patents
Manufacture method of buckwheat dried bean curd Download PDFInfo
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- CN102986909A CN102986909A CN2012104595089A CN201210459508A CN102986909A CN 102986909 A CN102986909 A CN 102986909A CN 2012104595089 A CN2012104595089 A CN 2012104595089A CN 201210459508 A CN201210459508 A CN 201210459508A CN 102986909 A CN102986909 A CN 102986909A
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Abstract
The invention discloses a manufacture method of buckwheat dried bean curd. The buckwheat dried bean curd is made from the following raw materials in parts by weight: 1000-1200 parts of soybeans, 10-12 parts of wolfberries, 10-12 parts of vegetables, 40-45 parts of buckwheat, 10-15 parts of salvia miltiorrhiza, 10-12 parts of horsetail, 10-12 parts of petasites tatewakianus kitam, 10-12 parts of radix angelicae, 10-12 parts of cress, 10-12 parts of cushaw flowers, 5-8 parts of potentilla chinensis, 20-30 parts of hot pepper, 5-8 parts of pitaya flowers, 10-12 parts of burdock, 10-12 parts of radix polygonati officinalis, 10-12 parts of lentinus edodes, 10-12 parts of folium mori, 8-10 parts of lilies, 8-10 parts of fructus rosae laevigatae, 5-8 parts of folia perillae acutae, 3-6 parts of moutan bark, and 3-4 parts of broadleaf holly leaves. According to the invention, the multiple edible wild herbs and the multiple health protection components with homology of medicine and food of traditional Chinese medicine are added into the raw materials of the buckwheat dried bean curd, and the proteins of the buckwheat contains abundant lysine and trace elements such as iron, manganese, zinc and magnesium, as well as dietary fiber. As the manufacture method adopts grinding processes for multiple times, bean dregs are reduced; and as dietary fiber in the bean dregs is added into soya-bean milk, the soya-bean milk is favorable to gastrointestinal motility of people, and assists in defecation.
Description
Technical field
The present invention relates to a kind of preparation method of buckwheat dried bean curd, belong to food processing technology field.
Background technology
Soybean contains abundant and comprehensive nutrient, and it integrates high protein, essential amino acid and the various trace elements of needed by human.The food made from soybean is the optimum food of patient's body-buildings such as hypertension, diabetes, obesity.At present, utilize soybean can be processed into easily bean product of multiple eating, wherein dried bean curd, bean curd, blinds, because protein is higher than chicken, lean meat, a kind of nutritious food, at present the preparation method of buckwheat dried bean curd mostly is traditional immersion, defibrination, filtration, mashing off, adds bittern, gypsum becomes tender bean curd, again through being squeezed into dried bean curd.But there is the single defective of health care in existing dried bean curd.
Summary of the invention
The purpose of this invention is to provide a kind of health care that has, simultaneously the preparation method of the buckwheat dried bean curd of delicious taste.
Technical scheme of the present invention is as follows:
The preparation method of buckwheat dried bean curd is characterized in that: may further comprise the steps:
(1), take by weighing the raw material of following weight portion:
Soya bean 1000-1200, fruit of Chinese wolfberry 10-12, buckwheat 40-45, red sage root 10-15, scouring rush 10-12, mountain dew dish 10-12, root of Dahurain angelica 10-12, Chinese celery 10-12, pumpkin flower 10-12, potentilla chinensis 5-8, capsicum 20-30, overlord spend 5-8, great burdock achene 10-12, radix polygonati officinalis 10-12, lily 8-10, fruit of Cherokee rose 8-10, perilla leaf 5-8, moutan bark 3-6, Ilex Latifolia Thunb 3-4;
(2), soya bean washes, soaks, other raw material such as the fruit of Chinese wolfberry washes for subsequent use;
(3), with each raw material in the lump defibrination, filter, the slag slurry separates; Filter residue grinds 1-2 time separately, and the slag slurry of going again separates, and reduces about 1/2-2/3 to filter residue and ends, and merges soya-bean milk liquid;
(4), mashing off: soya-bean milk is added the tartar sauce mixing that is equivalent to soya-bean milk liquid weight 0.5-1%, be heated to 98-100 ℃ and obtain hot soya-bean milk;
(5), some slurry: add gypsum in the hot soya-bean milk and mix, leave standstill after coagulation and obtain Tofu pudding;
(6), moulding compacting: Tofu pudding is transferred in the cloth that lays, rear it is squeezed so that the moisture in the Tofu pudding is squeezed out of cloth sealing obtained the dried bean curd embryo;
(7), cut: the dried bean curd embryo is cut into block dried bean curd piece;
(8), freezing: the dried bean curd piece is put into freezer refrigeration take out after 12-24 hour, temperature of ice house is-10--5 ℃;
(9), stew in soy sauce: add in the bittern that boils describedly to go out the dried bean curd piece and carried out stew in soy sauce 20-30 minute, obtain dried bean curd, described bittern is to be boiled by the auxiliary material that adds following weight in per 50 kg of water to make in 30-45 minute: anistree 40-60 gram, fennel seeds 30-50 gram, cassia bark 40-60 gram, dried orange peel 10-60 grams, Amomum cardamomum 10-60 grams, garlic 150-200 grams, capsicum 90-110 gram, Chinese prickly ash 30-50 gram, pepper 30-50 gram, buckwheat 30-50 gram, cloves 30-40 gram, American Ginseng 150-180 gram, the overlord spends the 50-80 gram, chrysanthemum 30-50 gram, rhizoma zingiberis 30-50 gram, lophatherum gracile 30-50 gram, sealwort 50-80 gram, setose thistle 50-80 gram, fruit of glossy privet 50-80 gram, purple perilla 50-80 gram, turmeric 50-80 gram, the mustard 50-80 that cracks rice gram, sea-buckthorn 10-20 gram, potentilla chinensis 30-50 gram, lotus leaf 10-20 gram, radix scrophulariae 30-40 gram, camellia 20-30 gram, sugarcane top 20-30 gram, mulberry leaf 30-40 gram, fresh Rhizoma Imperatae 20-30 gram, Asparagus 15-20 gram, Ilex Latifolia Thunb 10-15;
(10), compacting is packed again, squeezes the bittern of extracting in the dried bean curd, sterilization, packing.
The preparation method of described buckwheat dried bean curd is characterized in that: described tartar sauce adopts commercially available beans sauce or adopts described filter residue to add the auxiliary material fermentation such as capsicum and make.
The present invention has compared with prior art increased the Chinese medicine health-care composition of multiple edible wild herbs and integration of drinking and medicinal herbs in the dried bean curd raw material, wherein contain the trace elements such as abundant lysine composition and iron, manganese, zinc, magnesium in the buckwheat protein, also contains dietary fiber.That some flavone component in the buckwheat also has is antibiotic, anti-inflammatory, cough-relieving, the effect of relievining asthma, eliminating the phlegm.Simultaneously, the present invention adopts repeatedly grinding technics, has reduced bean dregs, and the dietary fiber in the bean dregs has been added in the soya-bean milk, is conducive to human intestines and stomach's wriggling, helps defecation.
The specific embodiment
The preparation method of buckwheat dried bean curd is characterized in that: may further comprise the steps:
(1), take by weighing the raw material (kilogram) of following weight portion:
Soya bean 1000-1200, fruit of Chinese wolfberry 10-12, buckwheat 40-45, red sage root 10-15, scouring rush 10-12, mountain dew dish 10-12, root of Dahurain angelica 10-12, Chinese celery 10-12, pumpkin flower 10-12, potentilla chinensis 5-8, capsicum 20-30, overlord spend 5-8, great burdock achene 10-12, radix polygonati officinalis 10-12, lily 8-10, fruit of Cherokee rose 8-10, perilla leaf 5-8, moutan bark 3-6, Ilex Latifolia Thunb 3-4;
(2), soya bean washes, soaks, other raw material such as the fruit of Chinese wolfberry washes for subsequent use;
(3), with each raw material in the lump defibrination, filter, the slag slurry separates; Filter residue grinds 2 times separately, and the slag slurry of going again separates, and reduces about 1/2 to filter residue and ends, and merges soya-bean milk liquid;
(4), mashing off: soya-bean milk is added the tartar sauce mixing that is equivalent to soya-bean milk liquid weight 1%, be heated to 100 ℃ and obtain hot soya-bean milk;
(5), some slurry: add gypsum in the hot soya-bean milk and mix, leave standstill after coagulation and obtain Tofu pudding;
(6), moulding compacting: Tofu pudding is transferred in the cloth that lays, rear it is squeezed so that the moisture in the Tofu pudding is squeezed out of cloth sealing obtained the dried bean curd embryo;
(7), cut: the dried bean curd embryo is cut into block dried bean curd piece;
(8), freezing: the dried bean curd piece is put into freezer refrigeration take out after 16 hours, temperature of ice house is-5 ℃;
(9), stew in soy sauce: add in the bittern that boils describedly to go out the dried bean curd piece and carried out stew in soy sauce 20-30 minute, obtain dried bean curd, described bittern is to be boiled by the auxiliary material that adds following weight in per 50 kg of water to make in 30-45 minute: anistree 40 grams, fennel seeds 50 grams, cassia bark 60 grams, dried orange peel 60 grams, Amomum cardamomum 60 grams, garlic 200 grams, capsicum 90 grams, Chinese prickly ash 50 grams, pepper 50 grams, buckwheat 50 grams, cloves 40 grams, American Ginseng 180 grams, the overlord spends 50 grams, chrysanthemum 30 grams, rhizoma zingiberis 50 grams, lophatherum gracile 50 grams, sealwort 80 grams, setose thistle 80 grams, the fruit of glossy privet 50 grams, purple perilla 50 grams, turmeric 80 grams, the mustard 80 of cracking rice restrains, sea-buckthorn 20 grams, potentilla chinensis 50 grams, lotus leaf 20 grams, radix scrophulariae 40 grams, camellia 30 grams, sugarcane top 30 grams, mulberry leaf 40 grams, fresh Rhizoma Imperatae 20 grams, Asparagus 20 grams, Ilex Latifolia Thunb 15 grams;
(10), compacting is packed again, squeezes the bittern of extracting in the dried bean curd, sterilization, packing.
Described tartar sauce adopts commercially available beans sauce or adopts described filter residue to add the auxiliary material fermentation such as capsicum and make.
Claims (2)
1. the preparation method of a buckwheat dried bean curd is characterized in that: may further comprise the steps:
(1), take by weighing the raw material of following weight portion:
Soya bean 1000-1200, fruit of Chinese wolfberry 10-12, buckwheat 40-45, red sage root 10-15, scouring rush 10-12, mountain dew dish 10-12, root of Dahurain angelica 10-12, Chinese celery 10-12, pumpkin flower 10-12, potentilla chinensis 5-8, capsicum 20-30, overlord spend 5-8, great burdock achene 10-12, radix polygonati officinalis 10-12, lily 8-10, fruit of Cherokee rose 8-10, perilla leaf 5-8, moutan bark 3-6, Ilex Latifolia Thunb 3-4;
(2), soya bean washes, soaks, other raw material such as the fruit of Chinese wolfberry washes for subsequent use;
(3), with each raw material in the lump defibrination, filter, the slag slurry separates; Filter residue grinds 1-2 time separately, and the slag slurry of going again separates, and reduces about 1/2-2/3 to filter residue and ends, and merges soya-bean milk liquid;
(4), mashing off: soya-bean milk is added the tartar sauce mixing that is equivalent to soya-bean milk liquid weight 0.5-1%, be heated to 98-100 ℃ and obtain hot soya-bean milk;
(5), some slurry: add gypsum in the hot soya-bean milk and mix, leave standstill after coagulation and obtain Tofu pudding;
(6), moulding compacting: Tofu pudding is transferred in the cloth that lays, rear it is squeezed so that the moisture in the Tofu pudding is squeezed out of cloth sealing obtained the dried bean curd embryo;
(7), cut: the dried bean curd embryo is cut into block dried bean curd piece;
(8), freezing: the dried bean curd piece is put into freezer refrigeration take out after 12-24 hour, temperature of ice house is-10--5 ℃;
(9), stew in soy sauce: add in the bittern that boils describedly to go out the dried bean curd piece and carried out stew in soy sauce 20-30 minute, obtain dried bean curd, described bittern is to be boiled by the auxiliary material that adds following weight in per 50 kg of water to make in 30-45 minute: anistree 40-60 gram, fennel seeds 30-50 gram, cassia bark 40-60 gram, dried orange peel 10-60 grams, Amomum cardamomum 10-60 grams, garlic 150-200 grams, capsicum 90-110 gram, Chinese prickly ash 30-50 gram, pepper 30-50 gram, buckwheat 30-50 gram, cloves 30-40 gram, American Ginseng 150-180 gram, the overlord spends the 50-80 gram, chrysanthemum 30-50 gram, rhizoma zingiberis 30-50 gram, lophatherum gracile 30-50 gram, sealwort 50-80 gram, setose thistle 50-80 gram, fruit of glossy privet 50-80 gram, purple perilla 50-80 gram, turmeric 50-80 gram, the mustard 50-80 that cracks rice gram, sea-buckthorn 10-20 gram, potentilla chinensis 30-50 gram, lotus leaf 10-20 gram, radix scrophulariae 30-40 gram, camellia 20-30 gram, sugarcane top 20-30 gram, mulberry leaf 30-40 gram, fresh Rhizoma Imperatae 20-30 gram, Asparagus 15-20 gram, Ilex Latifolia Thunb 10-15 gram;
(10), compacting is packed again, squeezes the bittern of extracting in the dried bean curd, sterilization, packing.
2. the preparation method of buckwheat dried bean curd according to claim 1 is characterized in that: described tartar sauce adopts commercially available beans sauce or adopts described filter residue to add the auxiliary material fermentation such as capsicum and make.
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Cited By (23)
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| CN103229845A (en) * | 2013-04-08 | 2013-08-07 | 钱长春 | Mulberry dried bean curd manufacturing method |
| CN103229972A (en) * | 2013-04-26 | 2013-08-07 | 防城港市防城区那梭香料厂 | Aromatic flavouring |
| CN103229847A (en) * | 2013-04-08 | 2013-08-07 | 钱长春 | Oat dried bean curd preparation method |
| CN103229844A (en) * | 2013-04-08 | 2013-08-07 | 钱长春 | Villous amonmum fruit dried bean curd preparation method |
| CN103229849A (en) * | 2013-04-10 | 2013-08-07 | 吉林农业大学 | Perilla frutescens dried bean curd and preparation method thereof |
| CN103262903A (en) * | 2013-04-07 | 2013-08-28 | 青阳县群赢绿色食品开发有限公司 | Manufacturing method of mustard dried tofu |
| CN103262908A (en) * | 2013-04-07 | 2013-08-28 | 青阳县群赢绿色食品开发有限公司 | Manufacturing method of broadleaf holly leaf dried tofu |
| 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 |
| CN103300158A (en) * | 2013-05-16 | 2013-09-18 | 葛亚飞 | Convenient dried tofu made from coffee powder and preparation method of convenient dried tofu |
| CN103371233A (en) * | 2013-06-21 | 2013-10-30 | 马鞍山市黄池食品（集团）有限公司 | Method for processing healthcare mulberry dried bean curd |
| CN103404599A (en) * | 2013-06-24 | 2013-11-27 | 吴祥忠 | Preparation method of spicy instant bean curd sheet rolls |
| CN103444881A (en) * | 2013-07-29 | 2013-12-18 | 马鞍山市黄池食品（集团）有限公司 | Fried mushroom bean curd and preparation method thereof |
| CN103444891A (en) * | 2013-07-30 | 2013-12-18 | 陈瑞 | Rosemary flavored barbecue dried bean curd and preparation method thereof |
| CN103444892A (en) * | 2013-07-30 | 2013-12-18 | 陈瑞 | Blood sugar-reducing dried bean curd with green tea and preparation method thereof |
| CN103444888A (en) * | 2013-07-29 | 2013-12-18 | 马鞍山市黄池食品（集团）有限公司 | Mountain pepper and konjac dried bean curd and preparation method thereof |
| CN103493901A (en) * | 2013-08-27 | 2014-01-08 | 孙玉臣 | Dried bean curd seasoned by mulberry |
| CN104095044A (en) * | 2014-06-17 | 2014-10-15 | 马鞍山江心绿洲食品有限公司 | Pineapple-flavored fragrant dried bean curd and preparation method thereof |
| CN104106656A (en) * | 2014-06-23 | 2014-10-22 | 马鞍山江心绿洲食品有限公司 | Spicy brown rice dried bean curd and preparation method thereof |
| CN104106655A (en) * | 2014-06-23 | 2014-10-22 | 马鞍山江心绿洲食品有限公司 | Pulp lily dried bean curd and preparation method thereof |
| CN104106643A (en) * | 2014-06-20 | 2014-10-22 | 马鞍山市黄池食品（集团）有限公司 | Bitter salubrious dried bean curd and preparation method thereof |
| CN104106641A (en) * | 2014-06-20 | 2014-10-22 | 马鞍山市黄池食品（集团）有限公司 | High protein tricholoma matsutake dried bean curd and preparation method thereof |
| CN106615213A (en) * | 2016-12-29 | 2017-05-10 | 吉林农业大学 | Buckwheat dried bean curd and preparation method thereof |
| CN109258829A (en) * | 2018-11-05 | 2019-01-25 | 重庆江海食品开发有限公司 | A kind of original flavor dried bean curd formula and preparation method thereof |
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| CN103262903A (en) * | 2013-04-07 | 2013-08-28 | 青阳县群赢绿色食品开发有限公司 | Manufacturing method of mustard dried tofu |
| CN103262908A (en) * | 2013-04-07 | 2013-08-28 | 青阳县群赢绿色食品开发有限公司 | Manufacturing method of broadleaf holly leaf dried tofu |
| CN103229844A (en) * | 2013-04-08 | 2013-08-07 | 钱长春 | Villous amonmum fruit dried bean curd preparation method |
| CN103229847A (en) * | 2013-04-08 | 2013-08-07 | 钱长春 | Oat dried bean curd preparation method |
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| CN103444891A (en) * | 2013-07-30 | 2013-12-18 | 陈瑞 | Rosemary flavored barbecue dried bean curd and preparation method thereof |
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| CN106615213A (en) * | 2016-12-29 | 2017-05-10 | 吉林农业大学 | Buckwheat dried bean curd and preparation method thereof |
| CN109258829A (en) * | 2018-11-05 | 2019-01-25 | 重庆江海食品开发有限公司 | A kind of original flavor dried bean curd formula and preparation method thereof |
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Application publication date: 20130327 |