CN103262908A - Manufacturing method of broadleaf holly leaf dried tofu - Google Patents
Manufacturing method of broadleaf holly leaf dried tofu Download PDFInfo
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- CN103262908A CN103262908A CN2013101173978A CN201310117397A CN103262908A CN 103262908 A CN103262908 A CN 103262908A CN 2013101173978 A CN2013101173978 A CN 2013101173978A CN 201310117397 A CN201310117397 A CN 201310117397A CN 103262908 A CN103262908 A CN 103262908A
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Abstract
The invention discloses a preparation method of broadleaf holly leaf dried tofu, which comprises the following raw materials in weight parts: soybean 1000-1200, asparagus 10-12, brasenia schreberi 10-12, broadleaf holly leaf 35-40, red sage root 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, and balloonflower root 3-6. Compared with prior art, the dried bean curd is added with a plurality of wild vegetables and health care components of traditional Chinese medicine with that are edible and pharmaceutical; the broadleaf holly leaf has functions of blood pressure reduction, blood fat reduction, cholesterol reduction, heat clearing and detoxification, anti-inflammation, sterilization, stomach strengthening, food retention removing, spirit raising and refreshment, eyesight improving etc. At the same time, the invention uses multiple grinding processes, reduces the bean dregs and 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 bitter leaves tea 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 bitter leaves tea 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 bitter leaves tea dried bean curd of delicious taste.
Technical scheme of the present invention is as follows:
A kind of preparation method of bitter leaves tea dried bean curd is characterized in that: may further comprise the steps:
(1), take by weighing the raw material of following weight portion:
Dish 10-12, root of Dahurain angelica 10-12 are revealed in soya bean 1000-1200, asparagus 10-12, bitter leaves tea 35-40, red sage root 10-15, scouring rush 10-12, mountain, pumpkin spends 10-12, potentilla chinensis 5-8, capsicum 20-30, overlord to spend 5-8, rhodiola root 10-12, radix polygonati officinalis 10-12, mulberry leaf 10-12, lily 8-10, fruit of Cherokee rose 8-10, perilla leaf 5-8, balloonflower root 3-6;
(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, bitter leaves tea 30-50 gram, cloves 30-40 gram, the overlord spends the 50-80 gram, chrysanthemum 30-50 gram, rhizoma zingiberis 30-50 gram, gardenia 30-50 gram, sealwort 50-80 gram, setose thistle 50-80 gram, fruit of glossy privet 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, sugarcane top 20-30 gram, mulberry leaf 30-40 gram, perilla leaf 20-30 gram, the overlord spends the 15-20 gram;
(10), compacting is packed again, squeezes the bittern of extracting in the dried bean curd, sterilization, packing.
The preparation method of described bitter leaves tea 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, effects such as that the bitter leaves tea set has is hypotensive, reducing blood lipid, reduction cholesterol and summer heat clearing toxin resolving, anti-inflammation and sterilization, stomach invigorating disappear is long-pending, the benefit think of that produces refreshing effect to the mind, makes eye bright.Simultaneously, the present invention adopts repeatedly grinding technics, has reduced bean dregs, and the 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
The preparation method of bitter leaves tea 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 1200, asparagus 12, water shield 10, bitter leaves tea 40, the red sage root 15, scouring rush 12, mountain reveal that dish 12, the root of Dahurain angelica 12, Chinese celery 12, pumpkin spend 12, potentilla chinensis 8, capsicum 30, overlord spend 8, rhodiola root 12, radix polygonati officinalis 12, mulberry leaf 12, lily 10, the fruit of Cherokee rose 10, perilla leaf 8, balloonflower root 6;
(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 in per 50 kg of water to make in 30-45 minute: anistree 40 grams, fennel seeds 50 grams, cassia bark 60 grams, dried orange peel 60 grams, Amomum cardamomum 60 grams, garlic 200 grams, capsicum 90 grams, Chinese prickly ash 50 grams, pepper 50 grams, bitter leaves tea 50 grams, cloves 40 grams, gynostemma pentaphylla 180 grams, the overlord spends 50 grams, chrysanthemum 30 grams, rhizoma zingiberis 50 grams, gardenia 50 grams, sealwort 80 grams, setose thistle 80 grams, the fruit of glossy privet 50 grams, turmeric 80 grams, the mustard 80 of cracking rice restrains, sea-buckthorn 20 grams, potentilla chinensis 50 grams, lotus leaf 20 grams, radix scrophulariae 40 grams, camellia 30 grams, sugarcane top 30 grams, mulberry leaf 40 grams, perilla leaf 30 grams, the overlord spends 20 grams;
(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 a bitter leaves tea dried bean curd is characterized in that: may further comprise the steps:
(1), take by weighing the raw material of following weight portion:
Dish 10-12, root of Dahurain angelica 10-12 are revealed in soya bean 1000-1200, asparagus 10-12, bitter leaves tea 35-40, red sage root 10-15, scouring rush 10-12, mountain, pumpkin spends 10-12, potentilla chinensis 5-8, capsicum 20-30, overlord to spend 5-8, rhodiola root 10-12, radix polygonati officinalis 10-12, mulberry leaf 10-12, lily 8-10, fruit of Cherokee rose 8-10, perilla leaf 5-8, balloonflower root 3-6;
(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, bitter leaves tea 30-50 gram, cloves 30-40 gram, the overlord spends the 50-80 gram, chrysanthemum 30-50 gram, rhizoma zingiberis 30-50 gram, gardenia 30-50 gram, sealwort 50-80 gram, setose thistle 50-80 gram, fruit of glossy privet 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, sugarcane top 20-30 gram, mulberry leaf 30-40 gram, perilla leaf 20-30 gram, the overlord spends the 15-20 gram;
(10), compacting is packed again, squeezes the bittern of extracting in the dried bean curd, sterilization, packing.
2. the preparation method of bitter leaves tea 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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| Application Number | Priority Date | Filing Date | Title |
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| CN2013101173978A CN103262908A (en) | 2013-04-07 | 2013-04-07 | Manufacturing method of broadleaf holly leaf dried tofu |
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| CN2013101173978A CN103262908A (en) | 2013-04-07 | 2013-04-07 | Manufacturing method of broadleaf holly leaf dried tofu |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104106659A (en) * | 2014-06-23 | 2014-10-22 | 马鞍山江心绿洲食品有限公司 | Egg-fragrant sesame 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 |
| CN104186686A (en) * | 2014-07-09 | 2014-12-10 | 安徽人人福豆业有限公司 | Heat-clearing partridge tea dried bean curd and preparation method thereof |
| CN105767207A (en) * | 2016-04-06 | 2016-07-20 | 张保义 | Blood pressure reducing dried beancurd sheets |
| CN110999982A (en) * | 2019-12-27 | 2020-04-14 | 洛南县民生食品科技开发有限责任公司 | Formula for marinating dried green tea bean curd and preparation method of dried green tea bean curd |
Citations (5)
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| JP2006345839A (en) * | 2005-06-14 | 2006-12-28 | Megumi Kiyono | Method for producing tofu with dried bean curd |
| KR20070048861A (en) * | 2005-11-07 | 2007-05-10 | 함정희 | Method for making freeze dried bean curd added chlorella |
| 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 |
| 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 |
| CN102986909A (en) * | 2012-11-15 | 2013-03-27 | 石台县徽农农业经济合作有限公司 | Manufacture method of buckwheat dried bean curd |
-
2013
- 2013-04-07 CN CN2013101173978A patent/CN103262908A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006345839A (en) * | 2005-06-14 | 2006-12-28 | Megumi Kiyono | Method for producing tofu with dried bean curd |
| KR20070048861A (en) * | 2005-11-07 | 2007-05-10 | 함정희 | Method for making freeze dried bean curd added chlorella |
| 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 |
| 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 |
| CN102986909A (en) * | 2012-11-15 | 2013-03-27 | 石台县徽农农业经济合作有限公司 | Manufacture method of buckwheat dried bean curd |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104106659A (en) * | 2014-06-23 | 2014-10-22 | 马鞍山江心绿洲食品有限公司 | Egg-fragrant sesame dried bean curd and preparation method thereof |
| CN104186686A (en) * | 2014-07-09 | 2014-12-10 | 安徽人人福豆业有限公司 | Heat-clearing partridge tea dried bean curd and preparation method thereof |
| CN105767207A (en) * | 2016-04-06 | 2016-07-20 | 张保义 | Blood pressure reducing dried beancurd sheets |
| CN110999982A (en) * | 2019-12-27 | 2020-04-14 | 洛南县民生食品科技开发有限责任公司 | Formula for marinating dried green tea bean curd and preparation method of dried green tea bean curd |
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Application publication date: 20130828 |