CN103229847A - Oat dried bean curd preparation method - Google Patents
Oat dried bean curd preparation method Download PDFInfo
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- CN103229847A CN103229847A CN2013101190954A CN201310119095A CN103229847A CN 103229847 A CN103229847 A CN 103229847A CN 2013101190954 A CN2013101190954 A CN 2013101190954A CN 201310119095 A CN201310119095 A CN 201310119095A CN 103229847 A CN103229847 A CN 103229847A
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Abstract
The invention discloses an oat dried bean curd preparation method. The oat 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 oat, 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 tremella, 10-12 parts of vermilion, and 10-12 parts of mulberry leaf. According to the invention, various potherbs and medicinal and edible traditional Chinese medicine health-care components are added into dried bean curd raw materials. Oat has high nutritive value. Oat has high protein content among cereal crops, balanced 8 amino acids necessary for human bodies, higher vitamin E content than rice and wheat, and high vitamin B content. When oat is eaten for a long time, no side effect is caused. 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
Technical field
The present invention relates to a kind of preparation method of oat 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 oat 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 oat dried bean curd of delicious taste.
Technical scheme of the present invention is as follows:
The preparation method of oat 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, oat 400-450, 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;
(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, fructus amomi 30-50 gram, cloves 30-40 gram, gynostemma pentaphylla 150-180 gram, rhodiola root 10-12 gram, white fungus 10-12 gram, orange 10-12 gram, mulberry leaf 10-12 gram, rhizoma zingiberis 30-50 gram, gardenia 30-50 gram, sealwort 50-80 gram, setose thistle 50-80 gram, fruit of glossy privet 50-80 gram, radix rehmanniae recen 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, pseudo-ginseng 10-20 gram, Ipomoea batatas rattan 30-40 gram, camellia 20-30 gram, folium lycii 20-30 gram, buzhaye 30-40 gram, sting five leaf 20-30 gram;
(10), compacting is packed again, squeezes the bittern of extracting in the dried bean curd, sterilization, packing.
The preparation method of described oat 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 compared with prior art, in the dried bean curd raw material, increased the Chinese medicine health-care composition of multiple edible wild herbs and integration of drinking and medicinal herbs, wherein the nutritive value of oat is very high, protein content is very high in cereal crop, and contain 8 seed amino acids of needed by human, it forms also balance, and the content of vitamin E also is higher than rice and wheat, the content of Cobastab is many, long-term edible having no side effect.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, and favourable human intestines and stomach's wriggling helps defecation.
The specific embodiment
A kind of preparation method of oat 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, asparagus 10-12, water shield 10-12, oat 400-450, 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;
(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 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 16 hours, temperature of ice house is-8--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, fructus amomi 30-50 gram, cloves 30-40 gram, gynostemma pentaphylla 150-180 gram, rhodiola root 10-12 gram, white fungus 10-12 gram, orange 10-12 gram, mulberry leaf 10-12 gram, rhizoma zingiberis 30-50 gram, gardenia 30-50 gram, sealwort 50-80 gram, setose thistle 50-80 gram, fruit of glossy privet 50-80 gram, radix rehmanniae recen 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, pseudo-ginseng 10-20 gram, Ipomoea batatas rattan 30-40 gram, camellia 20-30 gram, folium lycii 20-30 gram, buzhaye 30-40 gram, sting five leaf 20-30 gram;
(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 an oat 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, oat 400-450, 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;
(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, fructus amomi 30-50 gram, cloves 30-40 gram, gynostemma pentaphylla 150-180 gram, rhodiola root 10-12 gram, white fungus 10-12 gram, orange 10-12 gram, mulberry leaf 10-12 gram, rhizoma zingiberis 30-50 gram, gardenia 30-50 gram, sealwort 50-80 gram, setose thistle 50-80 gram, fruit of glossy privet 50-80 gram, radix rehmanniae recen 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, pseudo-ginseng 10-20 gram, Ipomoea batatas rattan 30-40 gram, camellia 20-30 gram, folium lycii 20-30 gram, buzhaye 30-40 gram, sting five leaf 20-30 gram;
(10), compacting is packed again, squeezes the bittern of extracting in the dried bean curd, sterilization, packing.
2. the preparation method of oat 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.
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146069A (en) * | 2014-07-03 | 2014-11-19 | 安徽人人福豆业有限公司 | Whitebait and oat dried bean curd and preparation method thereof |
| CN106070706A (en) * | 2016-08-14 | 2016-11-09 | 王三红 | A kind of Radix Dauci Sativae body-building fruit dried tofu and preparation method thereof |
| CN106172862A (en) * | 2016-08-14 | 2016-12-07 | 王三红 | A kind of Fructus Citri sinensis body-building fruit dried tofu and preparation method thereof |
| CN106172859A (en) * | 2016-08-14 | 2016-12-07 | 王三红 | A kind of Fructus Rosae Normalis body-building fruit dried tofu and preparation method thereof |
| CN106262946A (en) * | 2016-10-05 | 2017-01-04 | 湖南省豆伊家食品有限公司 | Salt albumen prepared by soybean protein isolate powder and gluten meal is done and method |
| CN106418402A (en) * | 2016-10-05 | 2017-02-22 | 湖南省豆伊家食品有限公司 | Peanut kernel dry protein prepared from soy isolate protein and vital gluten and method for preparing peanut kernel dry protein from soy isolate protein and vital gluten |
| CN106417655A (en) * | 2016-09-30 | 2017-02-22 | 湖南省豆伊家食品有限公司 | Pistachio nut kernel protein dried bean curds prepared from soybean isolate protein powder and vital wheat gluten and preparation method thereof |
| CN106417657A (en) * | 2016-10-05 | 2017-02-22 | 湖南省豆伊家食品有限公司 | Dried nori protein prepared from soy protein isolate powder and gluten powder and method thereof |
| CN106417656A (en) * | 2016-10-05 | 2017-02-22 | 湖南省豆伊家食品有限公司 | Carrot protein-enriched dried bean curds prepared from soybean isolate protein powder and wheat gluten and method thereof |
| CN107251954A (en) * | 2017-07-15 | 2017-10-17 | 合肥市凤落河豆制食品有限公司 | The preparation method that kidney dried bean curd is supported in a kind of stomach invigorating |
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| JP2006345839A (en) * | 2005-06-14 | 2006-12-28 | Megumi Kiyono | Method for producing tofu with dried bean curd |
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| CN102986909A (en) * | 2012-11-15 | 2013-03-27 | 石台县徽农农业经济合作有限公司 | Manufacture method of buckwheat dried bean curd |
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Patent Citations (5)
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| JP2006345839A (en) * | 2005-06-14 | 2006-12-28 | Megumi Kiyono | Method for producing tofu with dried bean curd |
| KR20070048861A (en) * | 2005-11-07 | 2007-05-10 | 함정희 | Method for making freeze dried bean curd added chlorella |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146069A (en) * | 2014-07-03 | 2014-11-19 | 安徽人人福豆业有限公司 | Whitebait and oat dried bean curd and preparation method thereof |
| CN106070706A (en) * | 2016-08-14 | 2016-11-09 | 王三红 | A kind of Radix Dauci Sativae body-building fruit dried tofu and preparation method thereof |
| CN106172862A (en) * | 2016-08-14 | 2016-12-07 | 王三红 | A kind of Fructus Citri sinensis body-building fruit dried tofu and preparation method thereof |
| CN106172859A (en) * | 2016-08-14 | 2016-12-07 | 王三红 | A kind of Fructus Rosae Normalis body-building fruit dried tofu and preparation method thereof |
| CN106417655A (en) * | 2016-09-30 | 2017-02-22 | 湖南省豆伊家食品有限公司 | Pistachio nut kernel protein dried bean curds prepared from soybean isolate protein powder and vital wheat gluten and preparation method thereof |
| CN106262946A (en) * | 2016-10-05 | 2017-01-04 | 湖南省豆伊家食品有限公司 | Salt albumen prepared by soybean protein isolate powder and gluten meal is done and method |
| CN106418402A (en) * | 2016-10-05 | 2017-02-22 | 湖南省豆伊家食品有限公司 | Peanut kernel dry protein prepared from soy isolate protein and vital gluten and method for preparing peanut kernel dry protein from soy isolate protein and vital gluten |
| CN106417657A (en) * | 2016-10-05 | 2017-02-22 | 湖南省豆伊家食品有限公司 | Dried nori protein prepared from soy protein isolate powder and gluten powder and method thereof |
| CN106417656A (en) * | 2016-10-05 | 2017-02-22 | 湖南省豆伊家食品有限公司 | Carrot protein-enriched dried bean curds prepared from soybean isolate protein powder and wheat gluten and method thereof |
| CN107251954A (en) * | 2017-07-15 | 2017-10-17 | 合肥市凤落河豆制食品有限公司 | The preparation method that kidney dried bean curd is supported in a kind of stomach invigorating |
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Application publication date: 20130807 |