CN103262901B - Preparation method of vegetarian chicken of almond taste - Google Patents
Preparation method of vegetarian chicken of almond taste Download PDFInfo
- Publication number
- CN103262901B CN103262901B CN201310117274.4A CN201310117274A CN103262901B CN 103262901 B CN103262901 B CN 103262901B CN 201310117274 A CN201310117274 A CN 201310117274A CN 103262901 B CN103262901 B CN 103262901B
- Authority
- CN
- China
- Prior art keywords
- parts
- skin
- almond
- beancurd
- mass parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Beans For Foods Or Fodder (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The object of the present invention is to disclose a preparation method of vegetarian chicken of almond taste, which comprises 80-100 parts of skin of tofu, 10-20 parts of almond, 6-8 parts of hawthorn, 1-1.2 parts of poria cocos, 1-1.2 parts of green tea powder, 20-30 parts of sweet potato starch, 1.5-2 parts of Chinese hawthorn seed, 1-1.3 parts of apple blossom, 0.6-0.8 parts of Artemisia halodendron, 2.5-3 parts of salt, and 8-10 parts of soybean sauce. The vegetarian chicken provided by the present invention tastes nice and pure. The added almonds contain rich protein, fat, carbohydrates, and little other nutrient elements that human body needs such as calcium, phosphorus, ferrum, unsaturated fatty acid and vitamin E, etc., which are beneficial to heart health, and capable of preventing disease and premature senility with the functions of releasing lungs, stopping cough, depressing breath, relieving asthma, relaxing bowels, killing insects, and detoxification, etc.
Description
Technical field
The present invention relates to a kind of preparation method of almond steamed bean curd roll.
Background technology
Steamed bean curd roll is processed soybean food common on a kind of dining table, imitates meat or fish with element, mixes the spurious with the genuine, and mouthfeel is unique.Containing abundant protein in steamed bean curd roll, and bean curd albumen belongs to adequate proteins, 8 seed amino acids not only containing needed by human, and its ratio also needs close to human body, and nutritive value is higher, therefore very popular.
Summary of the invention
The object of the invention is the preparation method of openly a kind of almond steamed bean curd roll.
The present invention is achieved by the following technical solutions:
A kind of almond steamed bean curd roll, it is made up of the raw material of following weight portion:
Skin of beancurd 80-100, almond 10-20, hawthorn 6-8, Poria cocos 1-1.2, green tea powder 1-1.2, starch from sweet potato 20-30, Chinese hawthorn seed 1.5-2, apple flower 1-1.3, salt wormwood artemisia 0.6-0.8, salt 2.5-3, soy sauce 8-10.
The preparation method of described a kind of almond steamed bean curd roll, is characterized in that comprising the following steps:
(1), after being removed the peel by the almond of above-mentioned mass parts, microwave drying 3-5 minute, is then ground into 40-60 order, obtains almond powder;
(2) after the hawthorn of above-mentioned mass parts being removed seed, mix with the Poria cocos of above-mentioned mass parts, with running water 2-3 time, after draining, be broken into 40-60 order powder;
(3) after the Chinese hawthorn seed of above-mentioned mass parts, apple flower, salt wormwood artemisia being dried, through 3-5 minute microwave disinfection process, then grind into powder;
(4) the hawthorn Poria cocos mixed powder that almond powder step (1) obtained, step (2) obtain, the powder of step (3) gained mix with the green tea powder of above-mentioned mass parts, then add the starch from sweet potato of above-mentioned mass parts, add suitable quantity of water furnishing pasty state;
(5) by the skin of beancurd of above-mentioned mass parts, with the water vapour of 90-100 DEG C, steam 20-40 minute, then take out, to be cooledly spread out by skin of beancurd to room temperature, almond mixing step (4) obtained is stuck with paste and is tiled on skin of beancurd uniformly, is then rolled into by skin of beancurd cylindric, with yarn matter infantees cylindric Roll with bean skin packaged again and tightly make skin of beancurd base, then divide 4-6 interval skin of beancurd base to tie up with fine rule;
(6) salt of above-mentioned mass parts and soy sauce are dissolved in the water of the boiling of the 2.5-3 times of skin of beancurd weight, then skin of beancurd base are put into boiling water and boil 15-20 minute, then that thermal transfer is little, keep water temperature to soak 30-35 minute at 60-70 DEG C;
(7) pulled out by the above-mentioned steamed bean curd roll base boiled, quenching is to normal temperature, and then peeled by yarn matter infantees, excision forming, to obtain final product.
Advantage of the present invention is:
The steamed bean curd roll pure in mouth feel that the present invention produces, the almond added contains rich in protein, fat, carbohydrate, the nutrient of the needed by human body such as the calcium also containing trace, phosphorus, iron, unrighted acid and vitamin E, be of value to health of heart, energy prevent disease and early ageing, have the cough-relieving of a surname's lung, depressing Qi and relieving asthma, relax bowel, effect of desinsection removing toxic substances.
Detailed description of the invention
Embodiment
A kind of almond steamed bean curd roll, it is made up of the raw material of following weight portion:
A kind of almond steamed bean curd roll, it is made up of the raw material of following weight portion:
Skin of beancurd 90kg, almond 20kg, hawthorn 8kg, Poria cocos 1kg, green tea powder 1kg, starch from sweet potato 20kg, Chinese hawthorn seed 2kg, apple flower 1kg, salt wormwood artemisia 0.6kg, salt 3kg, soy sauce 10kg.
Comprise the following steps:
(1), after being removed the peel by the almond of above-mentioned mass parts, microwave drying 3 minutes, is then ground into 40 orders, obtains almond powder;
(2) after the hawthorn of above-mentioned mass parts being removed seed, mix with the Poria cocos of above-mentioned mass parts, with running water 3 times, after draining, be broken into 40 order powder;
(3) after the Chinese hawthorn seed of above-mentioned mass parts, apple flower, salt wormwood artemisia being dried, through 3 minutes microwave disinfection process, then grind into powders;
(4) the hawthorn Poria cocos mixed powder that almond powder step (1) obtained, step (2) obtain, the powder of step (3) gained mix with the green tea powder of above-mentioned mass parts, then add the starch from sweet potato of above-mentioned mass parts, add suitable quantity of water furnishing pasty state;
(5) by the skin of beancurd of above-mentioned mass parts, 40 minutes are steamed with 100 DEG C of water vapours, then take out, to be cooledly to room temperature, skin of beancurd to be spread out, almond mixing step (4) obtained is stuck with paste and is tiled on skin of beancurd uniformly, then skin of beancurd is rolled into cylindric, then with yarn matter infantees cylindric Roll with bean skin is packaged and tightly make skin of beancurd base, then divide 6 interval skin of beancurd bases to tie up with fine rule;
(6) salt of above-mentioned mass parts and soy sauce are dissolved in the water of the boiling of 3 times of skin of beancurd weight, then skin of beancurd base are put into boiling water and boil 15 minutes, then that thermal transfer is little, keep water temperature to soak 35 minutes at 70 DEG C;
(7) pulled out by the above-mentioned steamed bean curd roll base boiled, quenching is to normal temperature, and then peeled by yarn matter infantees, excision forming, to obtain final product.
The steamed bean curd roll pure in mouth feel that the present invention produces, the almond added contains rich in protein, fat, carbohydrate, the nutrient of the needed by human body such as the calcium also containing trace, phosphorus, iron, unrighted acid and vitamin E, be of value to health of heart, energy prevent disease and early ageing, have the cough-relieving of a surname's lung, depressing Qi and relieving asthma, relax bowel, effect of desinsection removing toxic substances.Scientific formulation of the present invention, has various health-care, useful health.
Claims (1)
1. a preparation method for almond steamed bean curd roll, is characterized in that, described almond steamed bean curd roll is made up of the raw material of following weight portion:
Skin of beancurd 80-100, almond 10-20, hawthorn 6-8, Poria cocos 1-1.2, green tea powder 1-1.2, starch from sweet potato 20-30, Chinese hawthorn seed 1.5-2, apple flower 1-1.3, salt wormwood artemisia 0.6-0.8, salt 2.5-3, soy sauce 8-10;
The preparation method of above-mentioned almond steamed bean curd roll, comprises the following steps:
(1), after being removed the peel by the almond of above-mentioned mass parts, microwave drying 3-5 minute, is then ground into 40-60 order, obtains almond powder;
(2) after the hawthorn of above-mentioned mass parts being removed seed, mix with the Poria cocos of above-mentioned mass parts, with running water 2-3 time, after draining, be broken into 40-60 order powder;
(3) after the Chinese hawthorn seed of above-mentioned mass parts, apple flower, salt wormwood artemisia being dried, through 3-5 minute microwave disinfection process, then grind into powder;
(4) the hawthorn Poria cocos mixed powder that almond powder step (1) obtained, step (2) obtain, the powder of step (3) gained mix with the green tea powder of above-mentioned mass parts, then add the starch from sweet potato of above-mentioned mass parts, add suitable quantity of water furnishing pasty state;
(5) by the skin of beancurd of above-mentioned mass parts, with the water vapour of 90-100 DEG C, steam 20-40 minute, then take out, to be cooledly spread out by skin of beancurd to room temperature, almond mixing step (4) obtained is stuck with paste and is tiled on skin of beancurd uniformly, is then rolled into by skin of beancurd cylindric, with yarn matter infantees cylindric Roll with bean skin packaged again and tightly make skin of beancurd base, then divide 4-6 intervally to be tied up by skin of beancurd base with fine rule;
(6) salt of above-mentioned mass parts and soy sauce are dissolved in the water of the boiling of the 2.5-3 times of skin of beancurd weight, then skin of beancurd base are put into boiling water and boil 15-20 minute, then that thermal transfer is little, keep water temperature to soak 30-35 minute at 60-70 DEG C;
(7) pulled out by the above-mentioned steamed bean curd roll base boiled, quenching is to normal temperature, and then peeled by yarn matter infantees, excision forming, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310117274.4A CN103262901B (en) | 2013-04-07 | 2013-04-07 | Preparation method of vegetarian chicken of almond taste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310117274.4A CN103262901B (en) | 2013-04-07 | 2013-04-07 | Preparation method of vegetarian chicken of almond taste |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103262901A CN103262901A (en) | 2013-08-28 |
| CN103262901B true CN103262901B (en) | 2015-01-21 |
Family
ID=49006603
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310117274.4A Active CN103262901B (en) | 2013-04-07 | 2013-04-07 | Preparation method of vegetarian chicken of almond taste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103262901B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
| 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 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20080035054A (en) * | 2006-10-18 | 2008-04-23 | 허임욱 | Bean-curd and method for producing thereof |
| CN102726544A (en) * | 2012-07-13 | 2012-10-17 | 长治市胖妞食品有限公司 | Preparation method for soy chicken |
| CN102783602A (en) * | 2012-07-06 | 2012-11-21 | 于兴俊 | Stomachic noodle with sweet potato and matrimony vine |
| CN102823787A (en) * | 2012-07-31 | 2012-12-19 | 安徽省林锦记食品工业有限公司 | Gastrointestinal regulation jelly and method for making same |
-
2013
- 2013-04-07 CN CN201310117274.4A patent/CN103262901B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20080035054A (en) * | 2006-10-18 | 2008-04-23 | 허임욱 | Bean-curd and method for producing thereof |
| CN102783602A (en) * | 2012-07-06 | 2012-11-21 | 于兴俊 | Stomachic noodle with sweet potato and matrimony vine |
| CN102726544A (en) * | 2012-07-13 | 2012-10-17 | 长治市胖妞食品有限公司 | Preparation method for soy chicken |
| CN102823787A (en) * | 2012-07-31 | 2012-12-19 | 安徽省林锦记食品工业有限公司 | Gastrointestinal regulation jelly and method for making same |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103262901A (en) | 2013-08-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102754841B (en) | Sauced medlar sliced dried beef and preparation method thereof | |
| CN102754839B (en) | Sliced dried beef beneficial to vision and preparation method of sliced dried beef | |
| CN103005491B (en) | Method for processing stewed bedried salted duck and stewed bedried salted duck | |
| CN103300087B (en) | Health-care spring roll capable of invigorating stomach and reducing lipid and manufacturing method thereof | |
| CN103584030B (en) | Method for producing garlic pickled instant food | |
| CN103202431B (en) | Chicken bone fruity vermicelli and preparation method thereof | |
| KR101441652B1 (en) | Method for producing a sweet and sour duck | |
| CN102326780A (en) | Preparation method of dried rabbit meat nutritional food | |
| CN103828935A (en) | Making technology of spiced dried bean curd | |
| CN102326775A (en) | Preparation method of rabbit meat soup-blend powder paste nutritional food | |
| CN103975988A (en) | Folk delicate-flavour shrimp pastry and preparation method thereof | |
| CN103380825A (en) | Health-care braised dried bean curd and preparation method thereof | |
| CN103734778B (en) | A kind of ripe drunken chicken and preparation method thereof | |
| CN103262901B (en) | Preparation method of vegetarian chicken of almond taste | |
| CN103549547A (en) | Processing method of vinasse-made Chinese chestnut flavored food | |
| CN111528439A (en) | Seasoning for fried kebabs and chili paste and preparation method thereof | |
| CN103610105A (en) | Manufacturing method of appetizing spiced egg | |
| CN104382063A (en) | Preparation method of duck head | |
| CN103815309A (en) | Processing method of instant vegetable cakes | |
| KR101699219B1 (en) | Cooking method for poultry using oriental medicines and cooking duck or cooking chicken thereof | |
| CN104336473A (en) | Health medicated diet congee and preparation method thereof | |
| KR20070058250A (en) | Soybean paste, soybean sauce, and thick soypaste mixed with red peppers intensified the functional ingredients for health | |
| CN103250809A (en) | Manufacturing method for pineapple-flavor vegetarian chicken containing Chinese olive | |
| KR20130099314A (en) | Processing method of chicken by adding fuctional composition | |
| CN104543026A (en) | Sweet underback simmered beancurd and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |