CN103250807A - Manufacturing method for sweet vegetarian chicken with purple sweet potato starch interlayer - Google Patents

Abstract

The objective of the invention is to disclose a manufacturing method for sweet vegetarian chicken with a purple sweet potato starch interlayer. The sweet vegetarian chicken comprises 70 to 110 parts of thin sheets of bean curd, 30 to 40 parts of purple sweet potato starch, 10 to 12 parts of kudzu vine root powder, 6 to 8 parts of red sage root, 4 to 6 parts of lotus plumule, 1 to 2 parts of lophatherum gracile, 2 to 3 parts of purslane, 1 to 1.2 parts of a lotus leaf, 1.2 to 1.4 parts of a loquat leaf and 2.5 to 3 parts of white sugar. The vegetarian chicken produced in the invention has pure taste; abundant organic selenium contained in the purple sweet potato starch can remove free radicals and toxins in a body, has an antioxidative effect and is capable of effectively inhibiting generation lipid peroxidase, preventing blood clots, removing cholesterol and enhancing human immunity; the kudzu vine root powder has the effects of cleansing the palate, relieving fever, expelling phlegm to arrest coughing and reducing blood sugar and can ensure cardio-cerebrovascular health. The vegetarian chicken contains a plurality of traditional Chinese medicine health-care components and is beneficial for health of human beings in the case of long-term eating.

Description

A kind of preparation method that the sweet taste steamed bean curd roll of purple sweet potato starch interlayer is arranged

Technical field

The present invention relates to a kind of preparation method that the sweet taste steamed bean curd roll of purple sweet potato starch interlayer is arranged.

Background technology

Steamed bean curd roll is processed soybean food common on a kind of dining table, with the imitative meat or fish of element, mixes the spurious with the genuine the mouthfeel uniqueness.Contain abundant protein in the steamed bean curd roll, and bean curd albumen belongs to adequate proteins, not only contain 8 seed amino acids of needed by human, and its ratio also needs near human body, nutritive value is higher, and is therefore very popular.

Summary of the invention

The object of the invention is to disclose a kind of preparation method that the sweet taste steamed bean curd roll of purple sweet potato starch interlayer is arranged.

The present invention is achieved by the following technical solutions:

A kind of sweet taste steamed bean curd roll that the purple sweet potato starch interlayer is arranged is characterized in that it is made up of the raw material of following weight portion:

Skin of soya-bean milk 70-110, purple sweet potato starch 30-40, kudzu-vine root powder 10-12, red sage root 6-8, embryo nelumbinis 4-6, lophatherum gracile 1-2, purslane 2-3, lotus leaf 1-1.2, loguat leaf 1.2-1.4, white granulated sugar 2.5-3.

Described a kind of preparation method that the sweet taste steamed bean curd roll of purple sweet potato starch interlayer is arranged is characterized in that may further comprise the steps:

(1) with the red sage root of described mass parts and embryo nelumbinis microwave drying 3-5 minute, is ground into powder then;

(2) lophatherum gracile, purslane, lotus leaf, the loguat leaf water with described mass parts decocts 3-5 time, merges decoction liquor;

(3) purple sweet potato starch, kudzu-vine root powder and step (1) the gained mixed-powder with described mass parts mixes, and adds step (2) gained decoction liquor, stirs, and obtains pasty slurry;

(4) with the skin of soya-bean milk of described mass parts, in 80-100 ℃ of water, boiled 20-40 minute, take out then, to be cooledly to room temperature, the skin of soya-bean milk is spread out, the pasty slurry that step (3) is obtained tiles to the skin of soya-bean milk uniformly, then the skin of soya-bean milk is rolled into cylindricly, with yarn matter infantees cylindric skin of soya-bean milk wraparound is risen again and tightly make skin of soya-bean milk base, divide 5-7 interval skin of soya-bean milk base to prick with fine rule then;

(6) white sugar with described mass parts is dissolved in an amount of boiling water, then skin of soya-bean milk base is put into boiling water and is boiled 30-35 minute, and is then that thermal transfer is little, keeps water temperature to soak 20-25 minute at 40-60 ℃; The described steamed bean curd roll base that boiled is pulled out, and blowing is cooled to normal temperature, then yarn matter infantees is peeled, and excision forming, namely.

Advantage of the present invention is:

The steamed bean curd roll mouthfeel that the present invention produces is pure, and organic selenium that purple sweet potato starch is rich in can be removed interior free yl, gets rid of vivotoxin, anti-oxidant, the generation that can effectively suppress lipid peroxide, prevents blood clot, removes cholesterol, strengthens immune function of human body; Kudzu-vine root powder has greasy analgesic clearly, expelling phlegm and arresting coughing, hypoglycemic effect, protection cardiovascular and cerebrovascular health.Product of the present invention contains the plurality of Chinese health-care components, and is edible useful for the human body beneficial for a long time.

The specific embodiment

Embodiment

A kind of sweet taste steamed bean curd roll that the purple sweet potato starch interlayer is arranged, it is made up of the raw material of following weight portion:

Skin of soya-bean milk 90kg, purple sweet potato starch 40kg, kudzu-vine root powder 10kg, red sage root 6kg, embryo nelumbinis 5kg, lophatherum gracile 2kg, purslane 2kg, lotus leaf 1.2kg, loguat leaf 1.3kg, white granulated sugar 2.5kg.

May further comprise the steps:

(1) with the red sage root of described mass parts and embryo nelumbinis microwave drying 4 minutes, is ground into powder then;

(2) lophatherum gracile, purslane, lotus leaf, the loguat leaf water with described mass parts decocts 3-5 time, merges decoction liquor;

(3) purple sweet potato starch, kudzu-vine root powder and step (1) the gained mixed-powder with described mass parts mixes, and adds step (2) gained decoction liquor, stirs, and obtains pasty slurry;

(4) with the skin of soya-bean milk of described mass parts, in 80-100 ℃ of water, boiled 20-40 minute, take out then, to be cooledly to room temperature, the skin of soya-bean milk is spread out, the pasty slurry that step (3) is obtained tiles to the skin of soya-bean milk uniformly, then the skin of soya-bean milk is rolled into cylindricly, with yarn matter infantees cylindric skin of soya-bean milk wraparound is risen again and tightly make skin of soya-bean milk base, divide 5-7 interval skin of soya-bean milk base to prick with fine rule then;

(6) white sugar with described mass parts is dissolved in an amount of boiling water, then skin of soya-bean milk base is put into boiling water and is boiled 30-35 minute, and is then that thermal transfer is little, keeps water temperature to soak 20-25 minute at 40-60 ℃; The described steamed bean curd roll base that boiled is pulled out, and blowing is cooled to normal temperature, then yarn matter infantees is peeled, and excision forming, namely.

The steamed bean curd roll mouthfeel that the present invention produces is pure, and organic selenium that purple sweet potato starch is rich in can be removed interior free yl, gets rid of vivotoxin, anti-oxidant, the generation that can effectively suppress lipid peroxide, prevents blood clot, removes cholesterol, strengthens immune function of human body; Kudzu-vine root powder has greasy analgesic clearly, expelling phlegm and arresting coughing, hypoglycemic effect, protection cardiovascular and cerebrovascular health.Product of the present invention contains the plurality of Chinese health-care components, and is edible useful for the human body beneficial for a long time.

Claims (2)

1. sweet taste steamed bean curd roll that the purple sweet potato starch interlayer is arranged is characterized in that it is made up of the raw material of following weight portion:

Skin of soya-bean milk 70-110, purple sweet potato starch 30-40, kudzu-vine root powder 10-12, red sage root 6-8, embryo nelumbinis 4-6, lophatherum gracile 1-2, purslane 2-3, lotus leaf 1-1.2, loguat leaf 1.2-1.4, white granulated sugar 2.5-3.

2. a kind of preparation method that the sweet taste steamed bean curd roll of purple sweet potato starch interlayer is arranged according to claim 1 is characterized in that may further comprise the steps:

(1) with the red sage root of described mass parts and embryo nelumbinis microwave drying 3-5 minute, is ground into powder then;

(2) lophatherum gracile, purslane, lotus leaf, the loguat leaf water with described mass parts decocts 3-5 time, merges decoction liquor;

(3) purple sweet potato starch, kudzu-vine root powder and step (1) the gained mixed-powder with described mass parts mixes, and adds step (2) gained decoction liquor, stirs, and obtains pasty slurry;

(4) with the skin of soya-bean milk of described mass parts, in 80-100 ℃ of water, boiled 20-40 minute, take out then, to be cooledly to room temperature, the skin of soya-bean milk is spread out, the pasty slurry that step (3) is obtained tiles to the skin of soya-bean milk uniformly, then the skin of soya-bean milk is rolled into cylindricly, with yarn matter infantees cylindric skin of soya-bean milk wraparound is risen again and tightly make skin of soya-bean milk base, divide 5-7 interval skin of soya-bean milk base to prick with fine rule then;

(6) white sugar with described mass parts is dissolved in an amount of boiling water, then skin of soya-bean milk base is put into boiling water and is boiled 30-35 minute, and is then that thermal transfer is little, keeps water temperature to soak 20-25 minute at 40-60 ℃; The described steamed bean curd roll base that boiled is pulled out, and blowing is cooled to normal temperature, then yarn matter infantees is peeled, and excision forming, namely.