CN103190489A - Production method of sanitarian bean curd - Google Patents
Production method of sanitarian bean curd Download PDFInfo
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- CN103190489A CN103190489A CN2013101400736A CN201310140073A CN103190489A CN 103190489 A CN103190489 A CN 103190489A CN 2013101400736 A CN2013101400736 A CN 2013101400736A CN 201310140073 A CN201310140073 A CN 201310140073A CN 103190489 A CN103190489 A CN 103190489A
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Abstract
The invention relates to a production method of sanitarian bean curd, which aims to effectively improve the nutrition of bean curd. According to the technical scheme, the sanitarian bean curd is prepared from soybeans, ormosia, cabbages, eatable calcium chloride and water according to weight. The production method comprises the following steps of: soaking the soybeans and the ormosia in water, and grinding the soybeans and the ormosia, which are fished out of the water, into starchiness; cleaning the cabbages, beating the cabbages into starchiness, mixing the first starchiness with the second starchiness, adding the mixture into boiled water, evenly stirring the mixture, and screening the mixture by a screen with 80 meshes to obtain first slurry; adding boiled water into filter residues for evenly stirring, and screening the mixture by a screen with 80 meshes to obtain second slurry; merging the two slurry, boiling the two slurry in a frying way, cooling the slurry, pouring the eatable calcium chloride to the cooled slurry for evenly stirring, and stewing the slurry to obtain uncongealed bean curd; and tightly warping and preferably pocketing the uncongealed bean curd on filter cloth in a mould, and pressing the filter cloth by stones to extrude some moisture to form the sanitarian bean curd with proper hardness. The production method of the sanitarian bean curd is abundant in nutrition, and has the functions of clearing away heat and toxic materials, tonifying the spleen, reinforcing the stomach and inducing diuresis to reduce edema, thereby being the innovation of bean curd.
Description
Technical field
The present invention relates to food, particularly a kind of preparation method of health-care bean curd.
Background technology
The successive dynasties people extremely advocate bean curd, praise bean curd, and it is as white as polished jade, softness is delicate, clearly agreeable to the taste, old children is all suitable, being rich in nutrition, for one of primary raw material in China's vegetarian diet dish, enjoys liking of people.Bean curd is nutritious, delicious flavour not only, and also has very high dietotherapy medical value, is popular all traditional good food of happiness.Therefore, how the more edible bean curd of nutrition is the problem that people are concerned about.
Summary of the invention
At above-mentioned situation, be to solve the defective of prior art, the present invention's purpose just provides a kind of preparation method of health-care bean curd, how more can effectively to solve the problem of the edible bean curd of nutrition.
The technical scheme that the present invention solves is, by the weight meter: soya bean 27～33kg, red bean 4.5～5.5kg, cabbage 4.5～5.5kg, edible calcium chloride 0.45～0.55kg and water are made, soya bean and red bean are put into water, under the room temperature, soak 8～10h, soya bean and red bean are pulled out from water, add soya bean and red bean on one side with mill, add water on one side, wear into starchiness, put into cylinder; Cabbage is cleaned, broken into pasty state with disintegrating machine, put into cylinder and soya bean, the red bean paste mixes, boiling water 120～the 150kg that adds 100 ℃ again stirs earlier, crosses 80 mesh sieves, win time slurries, filter residue adds boiling water 120～150kg of 100 ℃ again, stirs, cross 80 mesh sieves, get slurries for the second time, merge slurries twice, must give birth to slurry, place pot interior boiled being fried boiling, be cooled to 20～25 ℃, edible calcium chloride is poured into stirred, leave standstill 30～40min, jellied bean curd, jellied bean curd is placed on the filter cloth in the mould, it is good to wrap up in tight pocket with filter cloth, be pressed on the filter cloth with stone again, leave standstill 1～3h, extruding part moisture becomes not soft not hard health-care bean curd.
Delicious flavour of the present invention, nutritious, clearing heat and detoxicating, invigorating spleen and reinforcing stomach, inducing diuresis to reduce edema again also have the effect that prevents the carcinogen in vivo activity, are the innovations on the bean curd.
The specific embodiment
Be described in further detail below in conjunction with the specific embodiment of the present invention of embodiment.
Embodiment 1
By the weight meter: soya bean 27kg, red bean 4.5kg, cabbage 4.5kg, edible calcium chloride 0.45kg and water are made, soya bean and red bean are put into water, under the room temperature, soak 8h, soya bean and red bean are pulled out from water, Yi Bian add soya bean and red bean with mill, Yi Bian add water, wear into starchiness, put into cylinder; Cabbage is cleaned, broken into pasty state with disintegrating machine, put into cylinder and soya bean, the red bean paste mixes, the boiling water 120kg that adds 100 ℃ again stirs earlier, crosses 80 mesh sieves, win time slurries, filter residue adds 100 ℃ boiling water 120kg again, stirs, cross 80 mesh sieves, get slurries for the second time, merge slurries twice, must give birth to slurry, place pot interior boiled being fried boiling, be cooled to 20 ℃, edible calcium chloride is poured into stirred, leave standstill 30min, jellied bean curd, jellied bean curd is placed on the filter cloth in the mould, it is good to wrap up in tight pocket with filter cloth, be pressed on the filter cloth with stone again, leave standstill 1h, extruding part moisture becomes not soft not hard health-care bean curd.
Embodiment 2
By the weight meter: soya bean 30kg, red bean 5kg, cabbage 5kg, edible calcium chloride 0.5kg and water are made, and soya bean and red bean are put into water, under the room temperature, soak 9h, soya bean and red bean are pulled out from water, Yi Bian add soya bean and red bean with mill, add water on one side, wear into starchiness, put into cylinder; Cabbage is cleaned, broken into pasty state with disintegrating machine, put into cylinder and soya bean, the red bean paste mixes, the boiling water 135kg that adds 100 ℃ again stirs earlier, crosses 80 mesh sieves, win time slurries, filter residue adds 100 ℃ boiling water 135kg again, stirs, cross 80 mesh sieves, get slurries for the second time, merge slurries twice, must give birth to slurry, place pot interior boiled being fried boiling, be cooled to 23 ℃, edible calcium chloride is poured into stirred, leave standstill 35min, jellied bean curd, jellied bean curd is placed on the filter cloth in the mould, it is good to wrap up in tight pocket with filter cloth, be pressed on the filter cloth with stone again, leave standstill 2h, extruding part moisture becomes not soft not hard health-care bean curd.
Embodiment 3
By the weight meter: soya bean 33kg, red bean 5.5kg, cabbage 5.5kg, edible calcium chloride 0.55kg and water are made, soya bean and red bean are put into water, under the room temperature, soak 10h, soya bean and red bean are pulled out from water, Yi Bian add soya bean and red bean with mill, Yi Bian add water, wear into starchiness, put into cylinder; Cabbage is cleaned, broken into pasty state with disintegrating machine, put into cylinder and soya bean, the red bean paste mixes, the boiling water 150kg that adds 100 ℃ again stirs earlier, crosses 80 mesh sieves, win time slurries, filter residue adds 100 ℃ boiling water 150kg again, stirs, cross 80 mesh sieves, get slurries for the second time, merge slurries twice, must give birth to slurry, place pot interior boiled being fried boiling, be cooled to 25 ℃, edible calcium chloride is poured into stirred, leave standstill 40min, jellied bean curd, jellied bean curd is placed on the filter cloth in the mould, it is good to wrap up in tight pocket with filter cloth, be pressed on the filter cloth with stone again, leave standstill 3h, extruding part moisture becomes not soft not hard health-care bean curd.
Wherein, soya bean claims soybean again, is the food that people like.Soya bean and people are delicious foods common on the dining table with the bean product miscellaneous that it processes.Soya bean is not only delicious, and has very high nutritive value.The protein content of 500 gram soya beans is equivalent to 1500 gram eggs, or 6000 gram milk, or 1 000 gram thin porks.In addition, the fat content in the soya bean ranks first in beans, and oil yield is up to 20%, and is rich in multivitamin and mineral matter.So soya bean is " kings in the beans " by people's good reputation.
The soyabean nutrient effect: the traditional Chinese medical science think soya bean wide in, the therapeutic method to keep the adverse qi flowing downward, sharp large intestine, consumer edema poison, have invigorate the spleen and benefit qi, the effect of heat reliving and toxin-eliminating, be the dietotherapy good merchantable brand.Contain abundant vitamin A in the soya bean, B family vitamin, vitamin D, vitamin E and multiple human body can not synthesize but essential amino acid.Normal food soya bean can make skin delicacy, pale, moist, effectively prevents the appearance of freckle and wrinkle.High content of protein matter in the soya bean can the nutrition skin, hair, makes human body plentiful solid, and hair is pitch-black glossy, and is agerasia.
Red bean effect and effect:
1, red bean has defaecation, diuretic actions, and is effective in cure to heart disease and kidney trouble.
2, eating an amount of red bean every day can purify the blood, and removes heart fatigue.
3, can ventilate, defaecation, and can reduce cholesterol.
4, red bean has the obvious suppression effect to staphylococcus aureus, shigella flexneri and typhoid bacillus.
Cabbage has another name called cabbage, and the flat flavor of property is sweet, relieving spasm to stop pain, nourishing the stomach benefit spleen.Edible partly is 86%.Every 100g contains the virgin 92kJ of energy, moisture 93.2g, protein one 5g, fatty 0.2g, dietary fiber 1g, carbohydrate 3.6g, carrotene 70 μ g, retinol 12 μ g, thiamine 0.03mg, riboflavin 0.03mg, niacin 0.4mg; The tame C 40mg that supports one's family, vitamin E 0.5mg; Potassium one 24mg, sodium 27.2mg, calcium 49mg, magnesium 12mg, iron 0.6mg, manganese 0.18mg, zinc 0.25mg, steel 0.04mg, phosphorus 26mg, selenium 0.96 μ g, still the medicinal ingredient that contains more rich antiulcer and antithyroid class is because this adaptability that plants vegetables is strong. and cultivation is easy, and output is high again, extensively plantation throughout the country, become one of vegetable variety of a large amount of supplies on the market, cabbage not only supply time is longer, and the flavour deliciousness, liked by people, become a kind of vegetables commonly used on family's dining table.
In addition, cabbage also has following effect:
Be rich in folic acid: cabbage contains abundant folic acid, and folic acid belongs to the complex of Cobastab, and it has the excellent prevention effect to megaloblastic anemia and fetal anomaly, so conceived woman and the children of growth and development stage should have some cabbage more.
Be rich in and enrich vitamin: the same vitamin C, vitamin E and the carrotene etc. of being rich in Chinese cabbage of cabbage, total vitamin content of cabbage than tomato Senior Three doubly, so it has good antioxidation and anti-aging effects.
Sterilization, anti-inflammatory: if cabbage is fresh, also have the effect of anti-inflammatory, sterilization.Have sore throat, wound swells and ache, have a stomachache, when having a toothache, cabbage can be squeezed the juice the back drink down or be applied to the affected part.
Kill leucocyte: suffering from leukemic people can eat cabbage more, and cabbage contains abundant propyl isorhodanide (propyl isothiocyanate) redundant organism, and this material can kill and cause leukemic abnormal cell in the body.
Treatment ulcer: cabbage is rich in vitamin, and vitamin has good therapeutic action to ulcer, can accelerate ulcer healing, can also prevent malignant change of gastric ulcer.
Antitumaous effect: contain abundant Benzazole compounds in the cabbage.Experiment showed, that " indoles " has antitumaous effect, can avoid the mankind to suffer from intestinal cancer.
Stimulate and generate useful enzyme: contain abundant sulforaphen in the cabbage.This material can stimulate human body cell to produce the enzyme useful to health, and then forms the diaphragm that one deck resists external carcinogenic substance erosion.Sulforaphen is the strongest anticancer component in the vegetables of finding up to now.
Antiobesity action: the heat that cabbage contains and fat are very low, but vitamin, dietary fiber and content of elements are but very high, are a kind of very good fat-reducing food.Cabbage and capsicum after stir-frying are arranged in pairs or groups together, can promote the wriggling of our stomach, discharge health fast and cough up unnecessary rubbish, play the effect of weight reducing fat-reducing.This shows that people should often eat cabbage for the health of self.The nutritionist points out that the Dietotherapy health effect that cabbage is eaten something rare is best.We can be cold and dressed with sauce with cabbage, cook salad or squeeze the juice.
Delicious flavour of the present invention, nutritious, clearing heat and detoxicating, invigorating spleen and reinforcing stomach, inducing diuresis to reduce edema again also have the effect that prevents the carcinogen in vivo activity, are the innovations on the bean curd, have good economic and social benefit.
Claims (4)
1. the preparation method of a health-care bean curd, it is characterized in that, by the weight meter: soya bean 27～33kg, red bean 4.5～5.5kg, cabbage 4.5～5.5kg, edible calcium chloride 0.45～0.55kg and water are made, and soya bean and red bean are put into water, under the room temperature, soak 8～10h, soya bean and red bean are pulled out from water, Yi Bian add soya bean and red bean with mill, Yi Bian add water, wear into starchiness, put into cylinder; Cabbage is cleaned, broken into pasty state with disintegrating machine, put into cylinder and soya bean, the red bean paste mixes, boiling water 120～the 150kg that adds 100 ℃ again stirs earlier, crosses 80 mesh sieves, win time slurries, filter residue adds boiling water 120～150kg of 100 ℃ again, stirs, cross 80 mesh sieves, get slurries for the second time, merge slurries twice, must give birth to slurry, place pot interior boiled being fried boiling, be cooled to 20～25 ℃, edible calcium chloride is poured into stirred, leave standstill 30～40min, jellied bean curd, jellied bean curd is placed on the filter cloth in the mould, it is good to wrap up in tight pocket with filter cloth, be pressed on the filter cloth with stone again, leave standstill 1～3h, extruding part moisture becomes not soft not hard health-care bean curd.
2. the preparation method of health-care bean curd according to claim 1, it is characterized in that, by the weight meter: soya bean 27kg, red bean 4.5kg, cabbage 4.5kg, edible calcium chloride 0.45kg and water are made, and soya bean and red bean are put into water, under the room temperature, soak 8h, soya bean and red bean are pulled out from water, Yi Bian add soya bean and red bean with mill, Yi Bian add water, wear into starchiness, put into cylinder; Cabbage is cleaned, broken into pasty state with disintegrating machine, put into cylinder and soya bean, the red bean paste mixes, the boiling water 120kg that adds 100 ℃ again stirs earlier, crosses 80 mesh sieves, win time slurries, filter residue adds 100 ℃ boiling water 120kg again, stirs, cross 80 mesh sieves, get slurries for the second time, merge slurries twice, must give birth to slurry, place pot interior boiled being fried boiling, be cooled to 20 ℃, edible calcium chloride is poured into stirred, leave standstill 30min, jellied bean curd, jellied bean curd is placed on the filter cloth in the mould, it is good to wrap up in tight pocket with filter cloth, be pressed on the filter cloth with stone again, leave standstill 1h, extruding part moisture becomes not soft not hard health-care bean curd.
3. the preparation method of health-care bean curd according to claim 1, it is characterized in that, by the weight meter: soya bean 30kg, red bean 5kg, cabbage 5kg, edible calcium chloride 0.5kg and water are made, and soya bean and red bean are put into water, under the room temperature, soak 9h, soya bean and red bean are pulled out from water, Yi Bian add soya bean and red bean with mill, Yi Bian add water, wear into starchiness, put into cylinder; Cabbage is cleaned, broken into pasty state with disintegrating machine, put into cylinder and soya bean, the red bean paste mixes, the boiling water 135kg that adds 100 ℃ again stirs earlier, crosses 80 mesh sieves, win time slurries, filter residue adds 100 ℃ boiling water 135kg again, stirs, cross 80 mesh sieves, get slurries for the second time, merge slurries twice, must give birth to slurry, place pot interior boiled being fried boiling, be cooled to 23 ℃, edible calcium chloride is poured into stirred, leave standstill 35min, jellied bean curd, jellied bean curd is placed on the filter cloth in the mould, it is good to wrap up in tight pocket with filter cloth, be pressed on the filter cloth with stone again, leave standstill 2h, extruding part moisture becomes not soft not hard health-care bean curd.
4. the preparation method of health-care bean curd according to claim 1, it is characterized in that, by the weight meter: soya bean 33kg, red bean 5.5kg, cabbage 5.5kg, edible calcium chloride 0.55kg and water are made, and soya bean and red bean are put into water, under the room temperature, soak 10h, soya bean and red bean are pulled out from water, Yi Bian add soya bean and red bean with mill, Yi Bian add water, wear into starchiness, put into cylinder; Cabbage is cleaned, broken into pasty state with disintegrating machine, put into cylinder and soya bean, the red bean paste mixes, the boiling water 150kg that adds 100 ℃ again stirs earlier, crosses 80 mesh sieves, win time slurries, filter residue adds 100 ℃ boiling water 150kg again, stirs, cross 80 mesh sieves, get slurries for the second time, merge slurries twice, must give birth to slurry, place pot interior boiled being fried boiling, be cooled to 25 ℃, edible calcium chloride is poured into stirred, leave standstill 40min, jellied bean curd, jellied bean curd is placed on the filter cloth in the mould, it is good to wrap up in tight pocket with filter cloth, be pressed on the filter cloth with stone again, leave standstill 3h, extruding part moisture becomes not soft not hard health-care bean curd.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104137903A (en) * | 2014-07-03 | 2014-11-12 | 安徽人人福豆业有限公司 | Silkie and longan dryness-moistening dried bean curd and preparation method thereof |
| CN104137893A (en) * | 2014-07-01 | 2014-11-12 | 安徽人人福豆业有限公司 | Vegetable juice and fruit residue dried tofu and preparation method thereof |
| CN104137902A (en) * | 2014-07-03 | 2014-11-12 | 安徽人人福豆业有限公司 | Dried tofu with crab roe, hawthorn and wine fragrance and preparation method thereof |
| CN104137905A (en) * | 2014-07-03 | 2014-11-12 | 安徽人人福豆业有限公司 | Heat-clearing puree dried tofu and preparation method thereof |
| CN104161131A (en) * | 2014-07-23 | 2014-11-26 | 马鞍山江心绿洲食品有限公司 | Dried bean curd containing fruits and raisins |
| CN104161127A (en) * | 2014-07-09 | 2014-11-26 | 安徽人人福豆业有限公司 | Pineapple shrimp flavored dried bean curd and preparation method thereof |
| CN104206548A (en) * | 2014-07-03 | 2014-12-17 | 安徽人人福豆业有限公司 | Leek and squid-containing nutritional dried bean curd and making method thereof |
| CN106260077A (en) * | 2016-08-24 | 2017-01-04 | 钟磊 | A kind of health-care bean curd processing method |
| CN107279304A (en) * | 2017-06-23 | 2017-10-24 | 叶泉清 | A kind of processing method of color bean curd |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104137893A (en) * | 2014-07-01 | 2014-11-12 | 安徽人人福豆业有限公司 | Vegetable juice and fruit residue dried tofu and preparation method thereof |
| CN104137903A (en) * | 2014-07-03 | 2014-11-12 | 安徽人人福豆业有限公司 | Silkie and longan dryness-moistening dried bean curd and preparation method thereof |
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| CN104206548A (en) * | 2014-07-03 | 2014-12-17 | 安徽人人福豆业有限公司 | Leek and squid-containing nutritional dried bean curd and making method thereof |
| CN104161127A (en) * | 2014-07-09 | 2014-11-26 | 安徽人人福豆业有限公司 | Pineapple shrimp flavored dried bean curd and preparation method thereof |
| CN104161131A (en) * | 2014-07-23 | 2014-11-26 | 马鞍山江心绿洲食品有限公司 | Dried bean curd containing fruits and raisins |
| CN106260077A (en) * | 2016-08-24 | 2017-01-04 | 钟磊 | A kind of health-care bean curd processing method |
| CN107279304A (en) * | 2017-06-23 | 2017-10-24 | 叶泉清 | A kind of processing method of color bean curd |
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Application publication date: 20130710 |