CN103262896A - Preparation method of almond dried tofu - Google Patents
Preparation method of almond dried tofu Download PDFInfo
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- CN103262896A CN103262896A CN201310117234XA CN201310117234A CN103262896A CN 103262896 A CN103262896 A CN 103262896A CN 201310117234X A CN201310117234X A CN 201310117234XA CN 201310117234 A CN201310117234 A CN 201310117234A CN 103262896 A CN103262896 A CN 103262896A
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Abstract
The invention discloses a preparation method of almond dried tofu, which comprises the following raw materials in weight parts: soybean 1000-1200, asparagus 10-12, brasenia schreberi 10-12, almond 40-45, red-rooted salvia 10-15, equisetum 10-12, petasites tatewakianus kitam 10-12, dahurian angelica root 10-12, cress 10-12, pumpkin flower 10-12, potentilla chinensis 5-8, capsicum 20-30, pitaya flower 5-8, rhodiola root 10-12, polyghace seche 10-12, mushroom 10-12, mulberry leaf 10-12, lily 8-10, cherokee rose-hip 8-10, perilla leaf 5-8, tree peony bark 3-6, lotus seed 3-4 and epimeddium 3-6. The dried tofu is added with a plurality of edible wild vegetables and edible and pharmaceutical health care components of traditional Chinese medicine; the almond contains rich flavonoid and polyphenolic components, which can not only reduce content of cholesterol in the body, and reduce the risks of heart disease and many chronic diseases. The invention uses multiple grinding processes; adds dietary fiber in the bean dregs into the soya-bean milk, which is good for human's gastrointestinal peristalsis and defecation.
Description
Technical field
The present invention relates to a kind of preparation method of almond 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 almond 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 almond dried bean curd of delicious taste.
Technical scheme of the present invention is as follows:
The preparation method of almond 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, almond 40-45, 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, almond 30-50 gram, cloves 30-40 gram, cordate houttuynia 150-180 gram, the overlord spends the 50-80 gram, rhodiola root 10-12 gram, radix polygonati officinalis 10-12 gram, mushroom 10-12 gram, mulberry leaf 10-12 gram, lily 8-10 gram, fruit of Cherokee rose 8-10 gram, perilla leaf 5-8, moutan bark 3-6 gram, embryo nelumbinis 3-4 gram, barrenwort 3-6 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, lotus leaf 10-20 gram, radix scrophulariae 30-40 gram, camellia 20-30 gram, sugarcane top 20-30 gram, mulberry leaf 30-40 gram, fresh Rhizoma Imperatae 20-30 gram, pumpkin flower 15-20 gram, moutan bark 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 almond 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, semen armeniacae amarae can be relieving cough and asthma, relax bowel, can treat tuberculosis, diseases such as cough, dessert almond and the daily dry fruit jordan almond of eating relatively moisten, certain tonifying lung effect is arranged, almond also contains abundant flavonoids and Polyphenols composition, this composition not only can reduce the content of cholesterol in human body, can also significantly reduce the initiation potential of heart disease and a lot of chronic diseases, simultaneously, the present invention adopts repeatedly grinding technics, bean dregs have been reduced, 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 almond 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, almond 40-45, 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 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 (gram) 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, almond 30-50 gram, cloves 30-40 gram, cordate houttuynia 150-180 gram, the overlord spends the 50-80 gram, rhodiola root 10-12 gram, radix polygonati officinalis 10-12 gram, mushroom 10-12 gram, mulberry leaf 10-12 gram, lily 8-10 gram, fruit of Cherokee rose 8-10 gram, perilla leaf 5-8, moutan bark 3-6 gram, embryo nelumbinis 3-4 gram, barrenwort 3-6 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, lotus leaf 10-20 gram, radix scrophulariae 30-40 gram, camellia 20-30 gram, sugarcane top 20-30 gram, mulberry leaf 30-40 gram, fresh Rhizoma Imperatae 20-30 gram, pumpkin flower 15-20 gram, moutan bark 10-15 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 almond 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, almond 40-45, 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, almond 30-50 gram, cloves 30-40 gram, cordate houttuynia 150-180 gram, the overlord spends the 50-80 gram, rhodiola root 10-12 gram, radix polygonati officinalis 10-12 gram, mushroom 10-12 gram, mulberry leaf 10-12 gram, lily 8-10 gram, fruit of Cherokee rose 8-10 gram, perilla leaf 5-8, moutan bark 3-6 gram, embryo nelumbinis 3-4 gram, barrenwort 3-6 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, lotus leaf 10-20 gram, radix scrophulariae 30-40 gram, camellia 20-30 gram, sugarcane top 20-30 gram, mulberry leaf 30-40 gram, fresh Rhizoma Imperatae 20-30 gram, pumpkin flower 15-20 gram, moutan bark 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 almond 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 (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103493902A (en) * | 2013-09-04 | 2014-01-08 | 合肥市福来多食品有限公司 | Instant pork dried bean curd |
| CN103652598A (en) * | 2013-09-04 | 2014-03-26 | 合肥市福来多食品有限公司 | Steamed bread with mung bean taste and preparation method thereof |
| CN104095068A (en) * | 2014-06-20 | 2014-10-15 | 马鞍山市黄池食品（集团）有限公司 | Field bean flowery dried bean curd and preparation method thereof |
| CN104106641A (en) * | 2014-06-20 | 2014-10-22 | 马鞍山市黄池食品（集团）有限公司 | High protein tricholoma matsutake dried bean curd and preparation method thereof |
| CN105815401A (en) * | 2016-04-14 | 2016-08-03 | 安徽省继红食品有限公司 | Mint healthcare biscuit for clearing away heart-fire and improving eyesight and preparation method thereof |
| CN105941652A (en) * | 2016-06-10 | 2016-09-21 | 彭常安 | Making method of pumpkin flower and undaria pinnatifida dried bean curd |
| CN107372848A (en) * | 2017-07-06 | 2017-11-24 | 合肥先智商贸有限责任公司 | A kind of nutrition bean product and preparation method thereof |
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| JP2006345839A (en) * | 2005-06-14 | 2006-12-28 | Megumi Kiyono | Method for producing tofu with dried 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 |
| CN102907507A (en) * | 2012-10-26 | 2013-02-06 | 合肥市凤落河豆制食品有限公司 | Making method of dried tofu |
| CN102986910A (en) * | 2012-11-15 | 2013-03-27 | 石台县徽农农业经济合作有限公司 | Making method for sweet potato dried tofu |
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2013
- 2013-04-07 CN CN201310117234XA patent/CN103262896A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2006345839A (en) * | 2005-06-14 | 2006-12-28 | Megumi Kiyono | Method for producing tofu with dried 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 |
| CN102907507A (en) * | 2012-10-26 | 2013-02-06 | 合肥市凤落河豆制食品有限公司 | Making method of dried tofu |
| CN102986910A (en) * | 2012-11-15 | 2013-03-27 | 石台县徽农农业经济合作有限公司 | Making method for sweet potato dried tofu |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103493902A (en) * | 2013-09-04 | 2014-01-08 | 合肥市福来多食品有限公司 | Instant pork dried bean curd |
| CN103652598A (en) * | 2013-09-04 | 2014-03-26 | 合肥市福来多食品有限公司 | Steamed bread with mung bean taste and preparation method thereof |
| CN103493902B (en) * | 2013-09-04 | 2015-12-23 | 合肥市福来多食品有限公司 | A kind of instant pork dried bean curd |
| CN104095068A (en) * | 2014-06-20 | 2014-10-15 | 马鞍山市黄池食品（集团）有限公司 | Field bean flowery dried bean curd and preparation method thereof |
| CN104106641A (en) * | 2014-06-20 | 2014-10-22 | 马鞍山市黄池食品（集团）有限公司 | High protein tricholoma matsutake dried bean curd and preparation method thereof |
| CN105815401A (en) * | 2016-04-14 | 2016-08-03 | 安徽省继红食品有限公司 | Mint healthcare biscuit for clearing away heart-fire and improving eyesight and preparation method thereof |
| CN105941652A (en) * | 2016-06-10 | 2016-09-21 | 彭常安 | Making method of pumpkin flower and undaria pinnatifida dried bean curd |
| CN107372848A (en) * | 2017-07-06 | 2017-11-24 | 合肥先智商贸有限责任公司 | A kind of nutrition bean product and preparation method thereof |
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Application publication date: 20130828 |