CN103250803A - Preparation method of purslane fermented bean curd - Google Patents
Preparation method of purslane fermented bean curd Download PDFInfo
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- CN103250803A CN103250803A CN2013101190117A CN201310119011A CN103250803A CN 103250803 A CN103250803 A CN 103250803A CN 2013101190117 A CN2013101190117 A CN 2013101190117A CN 201310119011 A CN201310119011 A CN 201310119011A CN 103250803 A CN103250803 A CN 103250803A
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Abstract
The invention discloses a preparation method of a purslane fermented bean curd. The preparation method includes: weighing the following raw materials by weight part: 1000-1200 of soybeans, 10-12 of asparagus, 10-12 of pepper leaves, 10-12 of pitaya flowers, 10-12 of emblic leafflower fruits, 10-12 of mountain dew vegetables, 10-12 of horsetail, 10-12 of spinacia oleracea, and 10-12 of cress, soaking the carefully selected soybeans and then grinding them into a slurry, adding water to the fresh asparagus and other components and grinding them into a slurry, adding water into asparagus and other components and grinding them into a slurry, performing filtering to remove residue, then combining the slurry with the soybean slurry, carrying out cooking and brine mixing, adding a bean product defoamer, pressing the mixture into a white dry blank to undergo fermentation. Health care Chinese medicinal ingredients are added during blending, so that the prepared purslane fermented bean curd has the advantages of unique taste, rich nutrition, and salubrity, etc.
Description
Technical field
The present invention relates to the bean product field, specifically is a kind of preparation method of purslane fermented bean curd.
Background technology
Fermented bean curd also is fermented bean curd, is a kind of traditional food, because his particular tastes, by broad masses are liked.Market is common red, white kidney beans fermented bean curd and Anagyris foetida fermented bean curd etc.Although each that enumerate has special taste, comparatively dullness and nutritive value are not enough, and function singleness need increase its health nutrient composition in fermented bean curd, to satisfy consumer's healthy needs.
Summary of the invention
The invention provides a kind of preparation method of purslane fermented bean curd, its unique flavor, nutritious, have health care.
Technical scheme of the present invention is:
The preparation method of purslane fermented bean curd is characterized in that: may further comprise the steps:
(1), take by weighing raw material by following weight portion:
Soya bean 1000-1200, asparagus 10-12, capsicum leaf 10-12, overlord spend 10-12, emblic 10-12, mountain to reveal dish 10-12, scouring rush 10-12, spinach 10-12, Chinese celery 10-12,
(2), will grind pulping after the selected soybean soaking, other composition such as asparagus adds water mill slurry, filter and remove residue merges with the soya bean slurry, boils a bittern, adds the bean product defoamer, is pressed into the white spirit base;
(3), the white spirit base enters the mould room, add mucor, after carrying out fermenting the first time 1 to 3 day, take in the 60-70 ℃ of drying room, dry by the fire after 2-3 hour and do to 3-4 one-tenth, the surface watering is moistening again, add for the second time mucor, fermentation after 1-2 days, is pickled 3-5 days salify dry bodies with the white spirit base behind the secondary fermentation with edible salt for the second time;
(4), manufacture material water: the auxiliary material that adds following weight in per 50 kilograms of material water: anistree 40-60 gram, fennel seeds 30-50 gram, cassia bark 40-60 gram, hawthorn 40-60 grams, fructus amomi 50-60 grams, garlic 150-200 grams, capsicum 90-110 gram, Chinese prickly ash 30-50 gram, vinegar 500-800 gram, the cooling after stew in soy sauce 30-40 minute in the halogen batch can with above-mentioned auxiliary material and water;
(5), make the material water additive:
Take by weighing purslane 150-180 gram, overlord and spend that 50-80 gram, pumpkin flower 30-50 gram, barrenwort 10-20 gram, galangal 30-50 gram, field thistle 50-80 gram, Chinese yam 8-100 gram, hawthorn 30-50, radix polygonati officinalis 50-80 restrain, lily 50-80 restrains, purple perilla 30-50 restrains, after 5 kilograms of one weeks of liquor infusion, grind making beating in the lump, filter and remove residue, obtain expecting water additive, join in above-mentioned 50 kilograms of material water;
(5), the salt dry body is put into the material water that is added with the material water additive, ferment packed products behind 120-150 days fermenting-ripenings for the third time.
Increased the fresh vegetables vitamin ingredients in the technology of the present invention, and Chinese medicine health-care composition, that purslane has is clearing heat and detoxicating, antidiarrheal dysentery, except intestines dirt, beneficial gas qi-restoratives effect, have secondary buck, hypoglycemic, enhancing immunity, invigorating spleen and reinforcing stomach, the strong function of help, be suitable for the city crowd and regulate physical function, advantages such as the fermented bean curd of the present invention's preparation has special taste, and is nutritious, good for health.
The specific embodiment
The preparation method of purslane fermented bean curd may further comprise the steps:
(1), take by weighing raw material by following weight portion:
Soya bean 1000-1200, asparagus 10-12, capsicum leaf 10-12, overlord spend 10-12, emblic 10-12, mountain to reveal dish 10-12, scouring rush 10-12, spinach 10-12, Chinese celery 10-12,
(2), will grind pulping after the selected soybean soaking, other composition such as asparagus adds water mill slurry, filter and remove residue merges with the soya bean slurry, boils a bittern, adds the bean product defoamer, is pressed into the white spirit base;
(3), the white spirit base enters the mould room, add mucor, after carrying out fermenting the first time 1 to 3 day, take in the 60-70 ℃ of drying room, dry by the fire after 2-3 hour and do to 3-4 one-tenth, the surface watering is moistening again, add for the second time mucor, fermentation after 1-2 days, is pickled 3-5 days salify dry bodies with the white spirit base behind the secondary fermentation with edible salt for the second time;
(4), manufacture material water: the auxiliary material that adds following weight in per 50 kilograms of material water: anistree 40-60 gram, fennel seeds 30-50 gram, cassia bark 40-60 gram, hawthorn 40-60 grams, fructus amomi 50-60 grams, garlic 150-200 grams, capsicum 90-110 gram, Chinese prickly ash 30-50 gram, vinegar 500-800 gram, the cooling after stew in soy sauce 30-40 minute in the halogen batch can with above-mentioned auxiliary material and water;
(5), make the material water additive:
Take by weighing purslane 150-180 gram, overlord and spend that 50-80 gram, pumpkin flower 30-50 gram, barrenwort 10-20 gram, galangal 30-50 gram, field thistle 50-80 gram, Chinese yam 8-100 gram, hawthorn 30-50, radix polygonati officinalis 50-80 restrain, lily 50-80 restrains, purple perilla 30-50 restrains, after 5 kilograms of one weeks of liquor infusion, grind making beating in the lump, filter and remove residue, obtain expecting water additive, join in above-mentioned 50 kilograms of material water;
(5), the salt dry body is put into the material water that is added with the material water additive, ferment packed products behind 120-150 days fermenting-ripenings for the third time.
That purslane has is clearing heat and detoxicating, antidiarrheal dysentery, except intestines dirt, beneficial gas qi-restoratives effect, have secondary buck, hypoglycemic, enhancing immunity, invigorating spleen and reinforcing stomach, the strong function of help, be suitable for the city crowd and regulate physical function, the fermented bean curd of the present invention's preparation has special taste, nutritious, advantage such as good for health.
Claims (1)
1. the preparation method of purslane fermented bean curd is characterized in that: may further comprise the steps:
(1), take by weighing raw material by following weight portion:
Soya bean 1000-1200, asparagus 10-12, capsicum leaf 10-12, overlord spend 10-12, emblic 10-12, mountain to reveal dish 10-12, scouring rush 10-12, spinach 10-12, Chinese celery 10-12,
(2), will grind pulping after the selected soybean soaking, other composition such as asparagus adds water mill slurry, filter and remove residue merges with the soya bean slurry, boils a bittern, adds the bean product defoamer, is pressed into the white spirit base;
(3), the white spirit base enters the mould room, add mucor, after carrying out fermenting the first time 1 to 3 day, take in the 60-70 ℃ of drying room, dry by the fire after 2-3 hour and do to 3-4 one-tenth, the surface watering is moistening again, add for the second time mucor, fermentation after 1-2 days, is pickled 3-5 days salify dry bodies with the white spirit base behind the secondary fermentation with edible salt for the second time;
(4), manufacture material water: the auxiliary material that adds following weight in per 50 kilograms of material water: anistree 40-60 gram, fennel seeds 30-50 gram, cassia bark 40-60 gram, hawthorn 40-60 grams, fructus amomi 50-60 grams, garlic 150-200 grams, capsicum 90-110 gram, Chinese prickly ash 30-50 gram, vinegar 500-800 gram, the cooling after stew in soy sauce 30-40 minute in the halogen batch can with above-mentioned auxiliary material and water;
(5), make the material water additive:
Take by weighing purslane 150-180 gram, overlord and spend that 50-80 gram, pumpkin flower 30-50 gram, barrenwort 10-20 gram, galangal 30-50 gram, field thistle 50-80 gram, Chinese yam 80-100 gram, hawthorn 30-50, radix polygonati officinalis 50-80 restrain, lily 50-80 restrains, purple perilla 30-50 restrains, after 5 kilograms of one weeks of liquor infusion, grind making beating in the lump, filter and remove residue, obtain expecting water additive, join in above-mentioned 50 kilograms of material water;
(6), the salt dry body is put into the material water that is added with the material water additive, ferment packed products behind 120-150 days fermenting-ripenings for the third time.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013101190117A CN103250803A (en) | 2013-04-08 | 2013-04-08 | Preparation method of purslane fermented bean curd |
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| CN2013101190117A CN103250803A (en) | 2013-04-08 | 2013-04-08 | Preparation method of purslane fermented bean curd |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738198A (en) * | 2013-12-31 | 2015-07-01 | 王汉文 | Preparation method of purslane tofu |
| CN105123980A (en) * | 2015-08-25 | 2015-12-09 | 郎溪县睿智生产力促进中心有限公司 | Wild mushroom black fermented bean curd and production method thereof |
| CN105145860A (en) * | 2015-08-25 | 2015-12-16 | 郎溪县睿智生产力促进中心有限公司 | Black soybean fermented bean curd containing wild fiddlehead fern and making method of fermented bean curd |
| CN105145861A (en) * | 2015-08-25 | 2015-12-16 | 郎溪县睿智生产力促进中心有限公司 | Black soybean fermented bean curd containing wild bamboo shoot and making method of fermented bean curd |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4992291A (en) * | 1988-01-26 | 1991-02-12 | Tokuzo Yamamoto | Coagulant for soybean milk and soybean food using such coagulant |
| CN101611849A (en) * | 2009-07-17 | 2009-12-30 | 安徽八公山豆制品有限公司 | The preparation method of fermented bean curd |
| CN102894104A (en) * | 2012-10-26 | 2013-01-30 | 合肥市凤落河豆制食品有限公司 | Mushroom dried bean curd preparation method |
-
2013
- 2013-04-08 CN CN2013101190117A patent/CN103250803A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4992291A (en) * | 1988-01-26 | 1991-02-12 | Tokuzo Yamamoto | Coagulant for soybean milk and soybean food using such coagulant |
| CN101611849A (en) * | 2009-07-17 | 2009-12-30 | 安徽八公山豆制品有限公司 | The preparation method of fermented bean curd |
| CN102894104A (en) * | 2012-10-26 | 2013-01-30 | 合肥市凤落河豆制食品有限公司 | Mushroom dried bean curd preparation method |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738198A (en) * | 2013-12-31 | 2015-07-01 | 王汉文 | Preparation method of purslane tofu |
| CN105123980A (en) * | 2015-08-25 | 2015-12-09 | 郎溪县睿智生产力促进中心有限公司 | Wild mushroom black fermented bean curd and production method thereof |
| CN105145860A (en) * | 2015-08-25 | 2015-12-16 | 郎溪县睿智生产力促进中心有限公司 | Black soybean fermented bean curd containing wild fiddlehead fern and making method of fermented bean curd |
| CN105145861A (en) * | 2015-08-25 | 2015-12-16 | 郎溪县睿智生产力促进中心有限公司 | Black soybean fermented bean curd containing wild bamboo shoot and making method of fermented bean curd |
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Application publication date: 20130821 |