CN103262899A - Preparation method of strawberry flavor sweet vegetarian chicken - Google Patents
Preparation method of strawberry flavor sweet vegetarian chicken Download PDFInfo
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- CN103262899A CN103262899A CN2013101172621A CN201310117262A CN103262899A CN 103262899 A CN103262899 A CN 103262899A CN 2013101172621 A CN2013101172621 A CN 2013101172621A CN 201310117262 A CN201310117262 A CN 201310117262A CN 103262899 A CN103262899 A CN 103262899A
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Abstract
The object of the invention is to disclose a preparation method of strawberry flavor sweet vegetarian chicken, which comprises the following components in weight parts: soya milk film 100-110, strawberry 15-20, almond 8-10, pomegranate seed 1-2, haw nucleus 1-1.3, shaddock peel 0.6-0.8, glutinous rehmannia leaf 0.6-0.8, edible alkali 2.2-2.6, white sugar 2.2-2.6, cream essence 5-7, and halogen material 5-7. Being added with strawberry jam, the vegetarian chicken in the invention has not only the traditional flavor but the sweet flavor of the strawberry; at the same time, the added almond has high medical value, which can divergent cold, relieve cough and asthma, clear heat and detoxify and relax bowl.
Description
Technical field
The present invention relates to a kind of preparation method of strawberry sweet taste steamed bean curd roll.
Background technology
Strawberry is rosaceous plant, and edible strawberry is the berry that the holder of this kind plant has expanded, and its real fruit is those tiny particles of holder surface, belongs to herbaceos perennial, floral white.Originate in ground such as South America, Europe, there is cultivated strawberry China various places, also have wild.Pluck during fruit maturation between annual 5 ~ June.But all be the listing in winter now, because all be the anti-season fruit of booth plantation.General, people are the fruits of the certain kind of berries of directly pasturing, and seldom the handlebar strawberry joins in the diet of daily life, and this patent provides a kind of steamed bean curd roll of strawberry sweet taste.
Summary of the invention
The object of the invention is to disclose a kind of preparation method of strawberry sweet taste steamed bean curd roll.
The present invention is achieved by the following technical solutions:
A kind of strawberry sweet taste steamed bean curd roll, it is made up of the raw material of following weight portion:
Skin of soya-bean milk 100-110, strawberry 15-20, almond 8-10, seed of pomegranate 1-2, Chinese hawthorn seed 1-1.3, shaddock skin 0.6-0.8, adhesive rehmannia leaf 0.6-0.8, dietary alkali 2.2-2.6, white granulated sugar 2.2-2.6, butter essence 5-7, halogen material 5-7.
The preparation method of described a kind of strawberry sweet taste steamed bean curd roll is characterized in that may further comprise the steps:
(1) with the strawberry behind above-mentioned mass parts selected, removes the base of a fruit, clean 3-5 time with flowing water, grind after draining, make strawberry jam;
(2) Chinese hawthorn seed, shaddock skin, the adhesive rehmannia leaf of above-mentioned mass parts dried after, handle through 3-5 minute microwave disinfection, then grind into powder;
(3) almond of above-mentioned mass parts, seed of pomegranate are mixed, put into pot, add and use essence, big fire was fried 10-12 minute, take out then and clay into power, then and step (2) gained powder sneak into together in the above-mentioned strawberry jam, stand-by;
(4) dietary alkali, white granulated sugar and the halogen material of above-mentioned mass parts are put into water, then the skin of soya-bean milk of above-mentioned mass parts is put into, be heated to boiling and boiled 10-15 minute, reduce temperature then, with slow fire water is heated through row during immersion, soaked 30-40 minute, keep water temperature at 75-80 ℃; The water consumption of dissolving dietary alkali and edible salt is 3 times of the 2.5-of skin of soya-bean milk weight;
(5) the soaked skin of soya-bean milk is pulled out, spread out, the strawberry jam that step (2) is obtained is even must to be coated on the skin of soya-bean milk, after 3-5 minute, the skin of soya-bean milk is rolled into cylindric, with yarn matter infantees cylindric skin of soya-bean milk wraparound is risen again and tightly make skin of soya-bean milk base, extrude the moisture in the skin of soya-bean milk in the process of bag as far as possible, divide 5 intervals of 3-that skin of soya-bean milk base is pricked with fine rule then;
(6) the above-mentioned skin of soya-bean milk base of wrapping is put into its quality 8-10 water doubly, be heated to boiling, keep the water fluidized state to boil 20-30 minute, then thermal transfer is made for a short time water temperature be reduced to 50-60 ℃, soaked 40-45 minutes, again that thermal transfer is big at last, add hot water and stopped in 5-8 minute to seething with excitement to boil again; The 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 that the present invention produces because add hasty and careless certain kind of berries jam, no longer be traditional taste, and according to the fragrant and sweet flavor that strawberry has been arranged, the almond of Jia Ruing has high medical value simultaneously, but proper amount of edible expelling cold, eliminating, relieving cough and asthma, clearing heat and detoxicating and defaecation.
The specific embodiment
Embodiment
1, a kind of strawberry sweet taste steamed bean curd roll is characterized in that it is made up of the raw material of following weight portion:
Skin of soya-bean milk 110kg, strawberry 20kg, almond 10kg, seed of pomegranate 1.2kg, Chinese hawthorn seed 1.3kg, shaddock skin 0.8kg, adhesive rehmannia leaf 0.6kg, dietary alkali 2.6kg, white granulated sugar 2.2kg, butter essence 5kg, halogen material 7kg.
2, the preparation method of a kind of strawberry sweet taste steamed bean curd roll according to claim 1 is characterized in that may further comprise the steps:
(1) with the strawberry behind above-mentioned mass parts selected, removes the base of a fruit, clean 3-5 time with flowing water, grind after draining, make strawberry jam;
(2) Chinese hawthorn seed, shaddock skin, the adhesive rehmannia leaf of above-mentioned mass parts dried after, handle through 3-5 minute microwave disinfection, then grind into powder;
(3) almond of above-mentioned mass parts, seed of pomegranate are mixed, put into pot, add and use essence, big fire was fried 10-12 minute, take out then and clay into power, then and step (2) gained powder sneak into together in the above-mentioned strawberry jam, stand-by;
(4) dietary alkali, white granulated sugar and the halogen material of above-mentioned mass parts are put into water, then the skin of soya-bean milk of above-mentioned mass parts is put into, be heated to boiling and boiled 10-15 minute, reduce temperature then, with slow fire water is heated through row during immersion, soaked 30-40 minute, keep water temperature at 75-80 ℃; The water consumption of dissolving dietary alkali and edible salt is 3 times of the 2.5-of skin of soya-bean milk weight;
(5) the soaked skin of soya-bean milk is pulled out, spread out, the strawberry jam that step (2) is obtained is even must to be coated on the skin of soya-bean milk, after 3-5 minute, the skin of soya-bean milk is rolled into cylindric, with yarn matter infantees cylindric skin of soya-bean milk wraparound is risen again and tightly make skin of soya-bean milk base, extrude the moisture in the skin of soya-bean milk in the process of bag as far as possible, divide 5 intervals of 3-that skin of soya-bean milk base is pricked with fine rule then;
(6) the above-mentioned skin of soya-bean milk base of wrapping is put into its quality 8-10 water doubly, be heated to boiling, keep the water fluidized state to boil 20-30 minute, then thermal transfer is made for a short time water temperature be reduced to 50-60 ℃, soaked 40-45 minutes, again that thermal transfer is big at last, add hot water and stopped in 5-8 minute to seething with excitement to boil again; The 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.
Claims (2)
1. strawberry sweet taste steamed bean curd roll is characterized in that it is made up of the raw material of following weight portion:
Skin of soya-bean milk 100-110, strawberry 15-20, almond 8-10, seed of pomegranate 1-2, Chinese hawthorn seed 1-1.3, shaddock skin 0.6-0.8, adhesive rehmannia leaf 0.6-0.8, dietary alkali 2.2-2.6, white granulated sugar 2.2-2.6, butter essence 5-7, halogen material 5-7.
2. the preparation method of a kind of strawberry sweet taste steamed bean curd roll according to claim 1 is characterized in that may further comprise the steps:
(1) with the strawberry behind above-mentioned mass parts selected, removes the base of a fruit, clean 3-5 time with flowing water, grind after draining, make strawberry jam;
(2) Chinese hawthorn seed, shaddock skin, the adhesive rehmannia leaf of above-mentioned mass parts dried after, handle through 3-5 minute microwave disinfection, then grind into powder;
(3) almond of above-mentioned mass parts, seed of pomegranate are mixed, put into pot, add and use essence, big fire was fried 10-12 minute, take out then and clay into power, then and step (2) gained powder sneak into together in the above-mentioned strawberry jam, stand-by;
(4) dietary alkali, white granulated sugar and the halogen material of above-mentioned mass parts are put into water, then the skin of soya-bean milk of above-mentioned mass parts is put into, be heated to boiling and boiled 10-15 minute, reduce temperature then, with slow fire water is heated through row during immersion, soaked 30-40 minute, keep water temperature at 75-80 ℃; The water consumption of dissolving dietary alkali and edible salt is 3 times of the 2.5-of skin of soya-bean milk weight;
(5) the soaked skin of soya-bean milk is pulled out, spread out, the strawberry jam that step (3) is obtained is even must to be coated on the skin of soya-bean milk, after 3-5 minute, the skin of soya-bean milk is rolled into cylindric, with yarn matter infantees cylindric skin of soya-bean milk wraparound is risen again and tightly make skin of soya-bean milk base, extrude the moisture in the skin of soya-bean milk in the process of bag as far as possible, divide 5 intervals of 3-that skin of soya-bean milk base is pricked with fine rule then;
(6) the above-mentioned skin of soya-bean milk base of wrapping is put into its quality 8-10 water doubly, be heated to boiling, keep the water fluidized state to boil 20-30 minute, then thermal transfer is made for a short time water temperature be reduced to 50-60 ℃, soaked 40-45 minutes, again that thermal transfer is big at last, add hot water and stopped in 5-8 minute to seething with excitement to boil again; The 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.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013101172621A CN103262899A (en) | 2013-04-07 | 2013-04-07 | Preparation method of strawberry flavor sweet vegetarian chicken |
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| CN2013101172621A CN103262899A (en) | 2013-04-07 | 2013-04-07 | Preparation method of strawberry flavor sweet vegetarian chicken |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104273240A (en) * | 2014-10-24 | 2015-01-14 | 合肥市凤落河豆制食品有限公司 | Crab spawn-burdock bean curd roll |
| CN104273241A (en) * | 2014-10-24 | 2015-01-14 | 合肥市凤落河豆制食品有限公司 | Yogurt and chocolate dried beancurd sheet roll |
| CN104273462A (en) * | 2014-10-24 | 2015-01-14 | 合肥市凤落河豆制食品有限公司 | Fish-flavored shredded pork bean curd roll |
| CN104286726A (en) * | 2014-10-22 | 2015-01-21 | 合肥市凤落河豆制食品有限公司 | Bacon-osmanthus-fragrans bean curd sheet |
| CN104286725A (en) * | 2014-10-22 | 2015-01-21 | 合肥市凤落河豆制食品有限公司 | Fermented bean curd-flavor bean curd sheet roll |
| CN104286724A (en) * | 2014-10-22 | 2015-01-21 | 合肥市凤落河豆制食品有限公司 | Chinese date bean curd sheet |
| CN104286727A (en) * | 2014-10-24 | 2015-01-21 | 合肥市凤落河豆制食品有限公司 | American ginseng and five kernel dried beancurd sheet |
| CN104304515A (en) * | 2014-10-22 | 2015-01-28 | 合肥市凤落河豆制食品有限公司 | Wolfberry-pumpkin dried curd roll |
| US11229095B2 (en) | 2014-12-17 | 2022-01-18 | Campbell Soup Company | Electromagnetic wave food processing system and methods |
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| CN1147906A (en) * | 1996-08-26 | 1997-04-23 | 毕道渊 | Fruit series jellied almond junket and method for preparing same |
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| CN101214023A (en) * | 2008-01-09 | 2008-07-09 | 晏亚清 | Fruit and vegetable colorful health care soybean curd and preparation thereof |
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| KR20120022463A (en) * | 2010-09-02 | 2012-03-12 | 한국식품연구원 | Making method of whole bean curd comprising strawberry |
| CN102726544A (en) * | 2012-07-13 | 2012-10-17 | 长治市胖妞食品有限公司 | Preparation method for soy chicken |
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2013
- 2013-04-07 CN CN2013101172621A patent/CN103262899A/en active Pending
Patent Citations (6)
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|---|---|---|---|---|
| CN1147906A (en) * | 1996-08-26 | 1997-04-23 | 毕道渊 | Fruit series jellied almond junket and method for preparing same |
| KR20040110805A (en) * | 2003-06-20 | 2004-12-31 | 최창원 | Manufacturing method for a functional and spice dried soybean curd |
| CN101214023A (en) * | 2008-01-09 | 2008-07-09 | 晏亚清 | Fruit and vegetable colorful health care soybean curd and preparation thereof |
| CN101411431A (en) * | 2008-11-25 | 2009-04-22 | 刘凤侠 | Garden stuff bean curd and technique of preparing the same |
| KR20120022463A (en) * | 2010-09-02 | 2012-03-12 | 한국식품연구원 | Making method of whole bean curd comprising strawberry |
| CN102726544A (en) * | 2012-07-13 | 2012-10-17 | 长治市胖妞食品有限公司 | Preparation method for soy chicken |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286726A (en) * | 2014-10-22 | 2015-01-21 | 合肥市凤落河豆制食品有限公司 | Bacon-osmanthus-fragrans bean curd sheet |
| CN104286725A (en) * | 2014-10-22 | 2015-01-21 | 合肥市凤落河豆制食品有限公司 | Fermented bean curd-flavor bean curd sheet roll |
| CN104286724A (en) * | 2014-10-22 | 2015-01-21 | 合肥市凤落河豆制食品有限公司 | Chinese date bean curd sheet |
| CN104304515A (en) * | 2014-10-22 | 2015-01-28 | 合肥市凤落河豆制食品有限公司 | Wolfberry-pumpkin dried curd roll |
| CN104273240A (en) * | 2014-10-24 | 2015-01-14 | 合肥市凤落河豆制食品有限公司 | Crab spawn-burdock bean curd roll |
| CN104273241A (en) * | 2014-10-24 | 2015-01-14 | 合肥市凤落河豆制食品有限公司 | Yogurt and chocolate dried beancurd sheet roll |
| CN104273462A (en) * | 2014-10-24 | 2015-01-14 | 合肥市凤落河豆制食品有限公司 | Fish-flavored shredded pork bean curd roll |
| CN104286727A (en) * | 2014-10-24 | 2015-01-21 | 合肥市凤落河豆制食品有限公司 | American ginseng and five kernel dried beancurd sheet |
| US11229095B2 (en) | 2014-12-17 | 2022-01-18 | Campbell Soup Company | Electromagnetic wave food processing system and methods |
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Application publication date: 20130828 |