CN103431070A - Beancurd jelly and preparation method thereof - Google Patents
Beancurd jelly and preparation method thereof Download PDFInfo
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- CN103431070A CN103431070A CN2013104067699A CN201310406769A CN103431070A CN 103431070 A CN103431070 A CN 103431070A CN 2013104067699 A CN2013104067699 A CN 2013104067699A CN 201310406769 A CN201310406769 A CN 201310406769A CN 103431070 A CN103431070 A CN 103431070A
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Abstract
The invention belongs to the technical field of preparation of soybean products, and particularly relates to a beancurd jelly and a preparation method thereof. The method comprises the following steps: selecting soybeans as the raw material, soaking, carrying out germination hastening, germinating the soybeans, pulping, boiling by a conventional method, jelling, and forming to prepare the beancurd jelly. The soybean sprouts germinated from common soybeans maintain the original nutrients in the soybeans, and have great changes in nutrient components. The beancurd jelly prepared from the soybean sprouts has higher nutrient content, so that the common beancurd jelly has much higher value on the premise of increasing little cost and becomes a high-grade beancurd jelly product.
Description
Technical field
The invention belongs to the bean product preparing technical field, be specifically related to a kind of jellied bean curd and preparation method thereof.
Background technology
Jellied bean curd, claim again tender bean curd, jellied bean curd, Tofu pudding, is the high-nutrition food that utilizes soybean protein to make.Human body can reach 92-98% to its absorptivity, and jellied bean curd, except containing protein content, also can be the human physiological activity multiclass vitamin and mineral quantity are provided.Jellied bean curd is nutritious, and the various trace elements that contains the needed by human such as iron, calcium, phosphorus, magnesium, also contain carbohydrate, vegetable oil and abundant high-quality protein, have the laudatory title of " Vegetable meat ".
Jellied bean curd is help clearing heat and health preserving food, often eats it, but tonifying middle-Jiao and Qi, clearing heat and moistening dryness, promote the production of body fluid to quench thirst, clean stomach.Be more suitable for hot physique, halitosis is thirsty, stomach is unclear, the person of taking good care of is edible after pyreticosis.Modern medicine confirms, jellied bean curd is except having additional nutrients, help digest, orectic function, also rather useful to growing of tooth, bone, can increase the content of iron in blood in hematopoiesis function; Jellied bean curd, containing cholesterol, is not the herbal cuisine delicacies of hypertension, high fat of blood, high-cholesterol disease and artery sclerosis, patients with coronary heart disease.It is also the dietotherapy good merchantable brand that children, weakling and the elderly supplement the nutrients.
At present, preparing jellied bean curd raw material used is soybean.
Summary of the invention
Purpose of the present invention just is to provide brand-new a kind of jellied bean curd preparation method that uses, specifically a kind of method of utilizing the germination soya bean to prepare jellied bean curd.Comprising: select common soya bean kind as raw material, then soya bean is carried out to mashing off, selects brain and prepare the jellied bean curd finished product through the method for immersion → vernalization → germination soya bean → defibrination → routinely.By implementing the present invention, the moyashi that common soya bean forms after germinateing not only remains with the original nutrition of soya bean, and great variation has occurred its nutrition.And take moyashi as raw material, the jellied bean curd nutrition prepared is higher, under the prerequisite that less increases cost, the common beancurd brain is significantly rised in value, and becomes high-quality jellied bean curd product.
Described germination moyashi, in the soybean germination process, nutritional labeling can change.The research discovery, moyashi had both remained with the nutritional characteristic of soya bean, also bore many new nutrients simultaneously.Soya bean germinateed through 3-4 days, and protein, fat content are substantially constant, but originally be difficult for absorbed material in soya bean, sharply descend, and even absorb highly beneficial.Because the composition useful to human body constantly occurs or increase, the mineral matters such as more phosphorus, zinc in soya bean are released; The variation maximum of vitamin content, carrotene increases by 2 to 3 times, and vitamin B2 increases by 2 to 5 times.Nicotinic acid increases more than 2.5 times, and cobalamin increases by 9 to 10 times.Surprisingly, ascorbic content grows out of nothing, and in addition, in the tall scrawny person of germination 3-4 days, vitamin C, amino acid whose content are for the highest.
The present invention is achieved through the following technical solutions:
A kind of jellied bean curd and preparation method thereof comprises the following steps in technical scheme:
1, select materials: select grain heavy full, without going mouldy, free from admixture, when the beans kind of producing per year as raw material.
2, soak: the soya bean kind is immersed in clean water and soaks 8～12 hours.
3, vernalization: the soya bean that will suction water picks up, and rinses 1～2 time with clear water, but then the beans kind is positioned in draining and nonmetallic vessel, and cover one deck woven bag on the beans kind, every day, trickle was 2～3 times, when the beans kind shows money or valuables one carries unintentionally, then managed and got final product defibrination to beans kind germination percentage 90 when above.
4, defibrination: germination beans kind is rinsed 2～3 times with clear water again, then press 1 jin of beans kind to 10～12 jin of clear water, then defibrination.
5, prepare jellied bean curd: method is routinely carried out mashing off, is selected brain and prepare the jellied bean curd finished product.
The existing following advantage of the present invention:
1, next jellied bean curd manufacturing technology plan plot proposed by the invention is novel, measure is unique, easily implements.
2, implement the present invention's core material used---moyashi, preparation technology is simple, and preparation process does not produce how many costs.Moyashi not only remains with the original nutrition of soya bean, and great variation has occurred its nutrition, and main manifestations is: in soya bean, the mineral matters such as more phosphorus, zinc are released; The variation maximum of vitamin content, carrotene increases by 2 to 3 times, and vitamin B2 increases by 2 to 5 times.Nicotinic acid increases more than 2.5 times, and cobalamin increases by 9 to 10 times.Surprisingly, ascorbic content grows out of nothing, and in addition, in the tall scrawny person of germinateing 3～4 days, vitamin C, amino acid whose content are for the highest.
3, by implementing the present invention, take moyashi as raw material, the jellied bean curd nutrition prepared is higher, under the prerequisite that less increases cost, the common beancurd brain is significantly rised in value, and becomes high-quality jellied bean curd product.
The specific embodiment
Below in conjunction with embodiment, method of the present invention is further illustrated.
A kind of jellied bean curd and preparation method thereof, the specific embodiment is as follows:
1, select materials: select grain heavy full, without going mouldy, free from admixture, when the beans kind of producing per year as raw material.
2, soak: the soya bean kind is immersed in clean water and soaks 8～12 hours.
3, vernalization: the soya bean that will suction water picks up, and rinses 1～2 time with clear water, but then the beans kind is positioned in draining and nonmetallic vessel, and cover one deck woven bag on the beans kind, every day, trickle was 2～3 times, when the beans kind shows money or valuables one carries unintentionally, then managed and got final product defibrination to beans kind germination percentage 90 when above.
4, defibrination: germination beans kind is rinsed 2～3 times with clear water again, then press 1 jin of beans kind to 10～12 jin of clear water, then defibrination.
5, prepare jellied bean curd: method is routinely carried out mashing off, is selected brain and prepare the jellied bean curd finished product.
Claims (1)
1. jellied bean curd and preparation method thereof is characterized in that comprising the following steps:
(1) select materials: select grain heavy full, without going mouldy, free from admixture, when the beans kind of producing per year as raw material;
(2) soak: the soya bean kind is immersed in clean water and soaks 8～12 hours;
(3) vernalization: the soya bean that will suction water picks up, and rinses 1～2 time with clear water, but then the beans kind is positioned in draining and nonmetallic vessel, and cover one deck woven bag on the beans kind, every day, trickle was 2～3 times, when the beans kind shows money or valuables one carries unintentionally, then managed and got final product defibrination to beans kind germination percentage 90 when above;
(4) defibrination: germination beans kind is rinsed 2～3 times with clear water again, then press 1 jin of beans kind to 10～12 jin of clear water, then defibrination;
(5) prepare jellied bean curd: method is routinely carried out mashing off, is selected brain and prepare the jellied bean curd finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013104067699A CN103431070A (en) | 2013-09-10 | 2013-09-10 | Beancurd jelly and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013104067699A CN103431070A (en) | 2013-09-10 | 2013-09-10 | Beancurd jelly and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103431070A true CN103431070A (en) | 2013-12-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN2013104067699A Pending CN103431070A (en) | 2013-09-10 | 2013-09-10 | Beancurd jelly and preparation method thereof |
Country Status (1)
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| CN (1) | CN103431070A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11123060A (en) * | 1997-10-21 | 1999-05-11 | Nakano Vinegar Co Ltd | Processed food of soybean using germinated soybean and its production |
| CN1819773A (en) * | 2003-07-11 | 2006-08-16 | 日清奥利友集团株式会社 | Germinated beans with excellent flavor, processed food therewith, and foods containing the same |
| CN101849652A (en) * | 2009-04-03 | 2010-10-06 | 释妙乐 | Production method of bean-sprout bean curd |
-
2013
- 2013-09-10 CN CN2013104067699A patent/CN103431070A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11123060A (en) * | 1997-10-21 | 1999-05-11 | Nakano Vinegar Co Ltd | Processed food of soybean using germinated soybean and its production |
| CN1819773A (en) * | 2003-07-11 | 2006-08-16 | 日清奥利友集团株式会社 | Germinated beans with excellent flavor, processed food therewith, and foods containing the same |
| CN101849652A (en) * | 2009-04-03 | 2010-10-06 | 释妙乐 | Production method of bean-sprout bean curd |
Non-Patent Citations (1)
| Title |
|---|
| 宋莲军，等: "发芽大豆豆腐的加工工艺", 《农产品加工（学刊）》 * |
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Application publication date: 20131211 |
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| WD01 | Invention patent application deemed withdrawn after publication |