CN103229845A - Mulberry dried bean curd manufacturing method - Google Patents

Abstract

The invention discloses a mulberry dried bean curd preparation method. The mulberry dried bean curd is prepared from the raw materials of, by weight, 1000-1200 parts of soybean, 10-12 parts of schoberia-like asparagus root, 10-12 parts of water-shield, 40-45 parts of mulberry, 10-15 parts of salvia miltiorrhiza, 10-12 parts of scouring rush, 10-12 parts of Japanese butterbur, 10-12 parts of angelica root, 10-12 parts of water dropwort, 10-12 parts of cushaw flower, 5-8 parts of Chinese cinquefoil herb, 20-30 parts of chili, 5-8 parts of pitaya flower, 10-12 parts of kirilow rhodiola, 10-12 parts of fragrant solomonseal rhizome, 10-12 parts of shiitake, 10-12 parts of mulberry leaf, 8-10 parts of creeping liriope, 8-10 parts of cherokee rose fruit, 5-8 parts of cultivated purple perilla leaf, 3-6 parts of emblic leafflower fruit, 3-4 parts of sugar cane leaf, and 3-6 parts of American ginseng. Compared with prior art, various potherbs and medicinal and edible traditional Chinese medicine health-care components are added into dried bean curd raw materials. Mulberry has functions such as blood nourishing, yin nourishing, body fluid regenerating, thirst quenching, intestine moistening, and the like. Mulberry can mainly treat symptoms such as dizziness, tinnitus, palpitations, irritability, insomnia, weak knees, premature graying, thirst, dry mouth, dry stool, and the like caused by yin and blood deficiency. Also, with a multi-grinding process, bean residue is reduced, and dietary fiber in bean residue is added into soymilk. Therefore, human gastrointestinal movement is facilitated, and defecation is assisted.

Description

A kind of preparation method of mulberry fruit dried bean curd

Technical field

The present invention relates to a kind of preparation method of mulberry fruit dried bean curd, belong to food processing technology field.

Background technology

Soybean contains abundant and comprehensive nutrient, and high protein, essential amino acid and the various trace elements of its collection needed by human are one.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 multiple eating bean product easily, wherein dried bean curd, bean curd, blinds, because protein is higher than chicken, lean meat, be a kind of nutritious food, at present the preparation method of mulberry fruit 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 mulberry fruit dried bean curd of delicious taste.

Technical scheme of the present invention is as follows:

The preparation method of mulberry fruit 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, asparagus 10-12, water shield 10-12, mulberry fruit 40-45, red sage root 10-15, scouring rush 10-12, mountain are revealed 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 and are spent 5-8, rhodiola root 10-12, radix polygonati officinalis 10-12, mushroom 10-12, mulberry leaf 10-12, tuber of dwarf lilyturf 8-10, fruit of Cherokee rose 8-10, perilla leaf 5-8, emblic 3-6, sugarcane top 3-4, American Ginseng 3-6;

(2), soya bean washes, soaks, other raw material such as asparagus washes standby;

(3), with each raw material defibrination in the lump, 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, cloth is sealed back it is squeezed so that the moisture in the Tofu pudding is squeezed out obtain 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, cloves 30-40 gram, rhodiola root 150-180 gram, the overlord spends the 50-80 gram, chrysanthemum 30-50 gram, rhizoma zingiberis 30-50 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, emblic 30-40 gram, camellia 20-30 gram, sugarcane top 20-30 gram, mulberry leaf 30-40 gram, fresh Rhizoma Imperatae 20-30 gram, rhizoma atractylodis 15-20 gram, wilsonii 10-15 gram;

(10), compacting is packed again, squeezes the bittern of extracting in the dried bean curd, sterilization, packing.

The preparation method of described mulberry fruit dried bean curd is characterized in that: described tartar sauce adopts commercially available beans sauce or adopts described filter residue to add 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, mulberries have the enriching yin of enriching blood, promote the production of body fluid to quench thirst, effect such as ease constipation is dry cures mainly deficiency of YIN-blood and having a dizzy spell of causing, tinnitus palpitaition, irritated insomnia, soreness and weakness of waist and knees, poliosis, the diseases such as dry, dry and hard excrement of quenching one's thirst, simultaneously, the present invention adopts repeatedly grinding technics, has reduced bean dregs, dietary fiber in the bean dregs has been added in the soya-bean milk, and favourable human intestines and stomach's wriggling helps defecation.

The specific embodiment

A kind of preparation method of mulberry fruit 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 1200, asparagus 12, water shield 12, mulberry fruit 45, the red sage root 15, scouring rush 12, mountain reveal that dish 12, the root of Dahurain angelica 12, Chinese celery 12, pumpkin spend 12, potentilla chinensis 8, capsicum 30, overlord spend 8, rhodiola root 12, radix polygonati officinalis 10-12, mushroom 12, mulberry leaf 12, the tuber of dwarf lilyturf 10, the fruit of Cherokee rose 10, perilla leaf 8, emblic 6, sugarcane top 3-4, American Ginseng 6;

(2), soya bean washes, soaks, other raw material such as asparagus washes standby;

(3), with each raw material defibrination in the lump, 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, cloth is sealed back it is squeezed so that the moisture in the Tofu pudding is squeezed out obtain 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, cloves 40 grams, rhodiola root 180 grams, the overlord spends 50 grams, chrysanthemum 30 grams, rhizoma zingiberis 50 grams, turmeric 80 grams, the mustard 80 of cracking rice restrains, sea-buckthorn 20 grams, potentilla chinensis 50 grams, lotus leaf 20 grams, emblic 40 grams, camellia 30 grams, sugarcane top 30 grams, mulberry leaf 40 grams, fresh Rhizoma Imperatae 20 grams, rhizoma atractylodis 20 grams, wilsonii 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 auxiliary material fermentation such as capsicum and make.

Claims (2)

1. the preparation method of a mulberry fruit 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, mulberry fruit 40-45, red sage root 10-15, scouring rush 10-12, mountain are revealed 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 and are spent 5-8, rhodiola root 10-12, radix polygonati officinalis 10-12, mushroom 10-12, mulberry leaf 10-12, tuber of dwarf lilyturf 8-10, fruit of Cherokee rose 8-10, perilla leaf 5-8, emblic 3-6, sugarcane top 3-4, American Ginseng 3-6;

(2), soya bean washes, soaks, other raw material such as asparagus washes standby;

(3), with each raw material defibrination in the lump, 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, cloth is sealed back it is squeezed so that the moisture in the Tofu pudding is squeezed out obtain 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, cloves 30-40 gram, rhodiola root 150-180 gram, the overlord spends the 50-80 gram, chrysanthemum 30-50 gram, rhizoma zingiberis 30-50 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, emblic 30-40 gram, camellia 20-30 gram, sugarcane top 20-30 gram, mulberry leaf 30-40 gram, fresh Rhizoma Imperatae 20-30 gram, rhizoma atractylodis 15-20 gram, wilsonii 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 mulberry fruit 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 auxiliary material fermentation such as capsicum and make.