CN103444883A - Spicy coarse grain dried bean curd and preparation method thereof - Google Patents

Spicy coarse grain dried bean curd and preparation method thereof Download PDF

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Publication number
CN103444883A
CN103444883A CN2013103215922A CN201310321592A CN103444883A CN 103444883 A CN103444883 A CN 103444883A CN 2013103215922 A CN2013103215922 A CN 2013103215922A CN 201310321592 A CN201310321592 A CN 201310321592A CN 103444883 A CN103444883 A CN 103444883A
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China
Prior art keywords
parts
bean curd
dried bean
spicy
water
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Pending
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CN2013103215922A
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Chinese (zh)
Inventor
麻志刚
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Maanshan Huangchi Food Group Co Ltd
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Maanshan Huangchi Food Group Co Ltd
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Priority to CN2013103215922A priority Critical patent/CN103444883A/en
Publication of CN103444883A publication Critical patent/CN103444883A/en
Pending legal-status Critical Current

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Abstract

The invention discloses spicy coarse grain dried bean curd. The spicy coarse grain dried bean curd is prepared from the following raw materials in parts by weight: 90 to 100 parts of dried soybeans, 3 to 4 parts of oat, 3 to 4 parts of millet, 4 to 5 parts of sorghum, 4 to 5 parts of corns, 2 to 3 parts of mulberries, 2 to 3 parts of hawthorn, 2 to 3 parts of jujubes, 1 to 2 parts of calamus leaves, 1 to 2 parts of platycladus orientalis leaves, 2 to 3 parts of prepared rehmannia root, 1 to 2 parts of fructus amomi, 1 to 2 parts of rehmannia flower, 1 to 2 parts of loofah sponge, 2 to 3 parts of cassia bark, and 2 to 3 parts of rhodiola rosea. A variety of grains are added into the spicy coarse grain dried bean curd, so that a nutritionally balanced structure system is formed; a plurality of seasonings are added, so that the dried bean curd tastes spicy and is easily preferred by consumers; the healthcare components of a plurality of traditional Chinese medicines are added, so that the nutrition value of the dried bean curd is high; the finished dried bean curd is ready to eat, spicy, unique, rich in nutrients and chewy, has the effects of stimulating appetite, improving digestion, tonifying liver and kidney, tonifying spleen and stomach, cooling blood to stop bleeding, promoting the secretion of saliva or body fluid and lubricating intestines, and is the best healthcare food catering to the market and consumers.

Description

Peppery coarse food grain dried bean curd of a kind of perfume (or spice) and preparation method thereof
Technical field
The present invention relates to a kind of bean product, relate in particular to peppery coarse food grain dried bean curd of a kind of perfume (or spice) and preparation method thereof.
Background technology
The tradition dried bean curd be to take single soybean as raw material, the bean curd deep processing of making is made, instant is subject to liking of consumers in general deeply, but finished product dried bean curd trophic structure is single, mouthfeel is poor, functional poor.The present invention adds five cereals to improve the trophic structure of dried bean curd, adds the multi-condiment material and improves its mouthfeel.
Summary of the invention
The present invention has overcome deficiency of the prior art, and peppery coarse food grain dried bean curd of a kind of perfume (or spice) and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
The peppery coarse food grain dried bean curd of a kind of perfume (or spice) is to be made by the raw material of following weight parts:
Dry soybean 90-100, oat 3-4, millet 3-4, Chinese sorghum 4-5, corn 4-5, mulberries 2-3, hawthorn 2-3, date 2-3, grassleaf sweetflag leaf 1-2, cacumen biotae 1-2, prepared rhizome of rehmannia 2-3, fructus amomi 1-2, adhesive rehmannia flower 1-2, luffa 1-2, cassia bark 2-3, rhodiola root 2-3.
The preparation method of the peppery coarse food grain dried bean curd of a kind of perfume (or spice) comprises the following steps:
(1) by after the dry washing soybean of high-quality, with the emerge in worm water 7-8 hour of 35-40 ℃, pull out with clear water and rinse, send in fiberizer, add 4-5 times of water to carry out defibrination, obtain pure slurry after filtration;
(2) oat, millet, Chinese sorghum, corn are cleaned and drained, under 140-150 ℃, through expanding treatment, form swelling granular, grinds, obtain coarse cereal powder, by hawthorn, Removing Kernel for Date, with mulberries, mixes, and adds 4-5 times of poach ripe, breaks into slurry, obtains auxiliary material;
(3) grassleaf sweetflag leaf, cacumen biotae, prepared rhizome of rehmannia, fructus amomi, adhesive rehmannia flower, luffa, cassia bark, rhodiola root are pulverized, added the water refluxing extraction 2 times, add 7-8 times of water extraction to get 50-60 minute at every turn, filter, merging filtrate, obtain extract;
(4) above-mentioned pure slurry is mixed with extract, heating is boiled, mashing off 40-50 minute, filter while hot, obtain soya-bean milk, mix with above-mentioned coarse cereal powder, auxiliary material, at temperature 77-80 ℃, courage water concentration 8-10 Baume degrees, carry out a brain, made through existing dried bean curd manufacture craft again, obtained the dried bean curd base;
(5) take the condiment of following weight parts according to the dried bean curd base of every 50 weight portions: white granulated sugar 1-2, salt 3-4, spice 1-2, five-spice powder 1-2, rhizoma zingiberis 1-2, chilli powder 2-3, vegetable oil 1-2, chickens' extract 0.1-0.2, yeast extract 0.2-0.3;
(6) above-mentioned condiment is mixed, add 14-16 times of water, be heated to boiling, insulation 30-35 minute, add the dried bean curd base, is submerged in fully in flavouring juice, at 80-85 ℃ of lower stew in soy sauce 30-40 minute, toasts 15-20 minute after the taking-up centrifugal dehydration under 95-100 ℃;
(7) baked dried bean curd dispatches from the factory after moulding, vacuum packaging, sterilizing, external packing, quality inspection.
Compared with prior art, advantage of the present invention is:
Add multiple five cereals in the dried bean curd that the present invention produces, form structural system balanced in nutrition, add the multi-condiment material and make dried bean curd there is fragrant peppery taste, be more vulnerable to liking of consumer, add the plurality of Chinese health-care components, make the nutritive value of dried bean curd higher; Finished product dried bean curd instant bagged, fragrant peppery uniqueness, nutritious, richly chewing strength, have the effect of appetite-stimulating indigestion-relieving, liver-kidney tonifying, invigorating spleen and reinforcing stomach, cooling blood and hemostasis, the ease constipation of promoting the production of body fluid, is the person's that caters to the market and consumption best health food.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
The peppery coarse food grain dried bean curd of a kind of perfume (or spice) is to be made by the raw material of following weight parts (jin):
Dry soybean 90, oat 3, millet 3, Chinese sorghum 4, corn 4, mulberries 2, hawthorn 2, date 2, grassleaf sweetflag leaf 1, cacumen biotae 1, prepared rhizome of rehmannia 2, fructus amomi 1, adhesive rehmannia flower 1, luffa 1, cassia bark 2, rhodiola root 2.
The preparation method of the peppery coarse food grain dried bean curd of a kind of perfume (or spice) comprises the following steps:
(1) by after the dry washing soybean of high-quality, with the emerge in worm water of 35 ℃ 8 hours, pull out with the clear water flushing, send in fiberizer, add 4 times of water to carry out defibrination, obtain pure slurry after filtration;
(2) oat, millet, Chinese sorghum, corn are cleaned and drained, under 140 ℃, through expanding treatment, form swelling granular, grinds, obtain coarse cereal powder, by hawthorn, Removing Kernel for Date, with mulberries, mixes, and adds 5 times of poach ripe, breaks into slurry, obtains auxiliary material;
(3) grassleaf sweetflag leaf, cacumen biotae, prepared rhizome of rehmannia, fructus amomi, adhesive rehmannia flower, luffa, cassia bark, rhodiola root are pulverized, added the water refluxing extraction 2 times, add 8 times of water extractions to get at every turn 50 minutes, filter, merging filtrate, obtain extract;
(4) above-mentioned pure slurry is mixed with extract, heating is boiled, mashing off 40 minutes, filter while hot, obtain soya-bean milk, mix with above-mentioned coarse cereal powder, auxiliary material, carry out a brain at 80 ℃ of temperature, courage water concentration 8 Baume degrees, then made through existing dried bean curd manufacture craft, obtain the dried bean curd base;
(5) take the condiment of following weight parts (jin) according to the dried bean curd base of every 50 weight portions (jin): white granulated sugar 1, salt 3, spice 1, five-spice powder 1, rhizoma zingiberis 1, chilli powder 2, vegetable oil 1, chickens' extract 0.1, yeast extract 0.2;
(6) above-mentioned condiment is mixed, add 14 times of water, be heated to boiling, be incubated 30 minutes, add the dried bean curd base, be submerged in fully in flavouring juice, 80 ℃ of lower stew in soy sauces 40 minutes, take out after centrifugal dehydration under 100 ℃ baking 15 minutes;
(7) baked dried bean curd dispatches from the factory after moulding, vacuum packaging, sterilizing, external packing, quality inspection.

Claims (2)

1. the peppery coarse food grain dried bean curd of perfume (or spice) it is characterized in that being made by the raw material of following weight parts:
Dry soybean 90-100, oat 3-4, millet 3-4, Chinese sorghum 4-5, corn 4-5, mulberries 2-3, hawthorn 2-3, date 2-3, grassleaf sweetflag leaf 1-2, cacumen biotae 1-2, prepared rhizome of rehmannia 2-3, fructus amomi 1-2, adhesive rehmannia flower 1-2, luffa 1-2, cassia bark 2-3, rhodiola root 2-3.
2. the preparation method of the peppery coarse food grain dried bean curd of perfume (or spice) as claimed in claim 1 is characterized in that comprising the following steps:
(1) by after the dry washing soybean of high-quality, with the emerge in worm water 7-8 hour of 35-40 ℃, pull out with clear water and rinse, send in fiberizer, add 4-5 times of water to carry out defibrination, obtain pure slurry after filtration;
(2) oat, millet, Chinese sorghum, corn are cleaned and drained, under 140-150 ℃, through expanding treatment, form swelling granular, grinds, obtain coarse cereal powder, by hawthorn, Removing Kernel for Date, with mulberries, mixes, and adds 4-5 times of poach ripe, breaks into slurry, obtains auxiliary material;
(3) grassleaf sweetflag leaf, cacumen biotae, prepared rhizome of rehmannia, fructus amomi, adhesive rehmannia flower, luffa, cassia bark, rhodiola root are pulverized, added the water refluxing extraction 2 times, add 7-8 times of water extraction to get 50-60 minute at every turn, filter, merging filtrate, obtain extract;
(4) above-mentioned pure slurry is mixed with extract, heating is boiled, mashing off 40-50 minute, filter while hot, obtain soya-bean milk, mix with above-mentioned coarse cereal powder, auxiliary material, at temperature 77-80 ℃, courage water concentration 8-10 Baume degrees, carry out a brain, made through existing dried bean curd manufacture craft again, obtained the dried bean curd base;
(5) take the condiment of following weight parts according to the dried bean curd base of every 50 weight portions: white granulated sugar 1-2, salt 3-4, spice 1-2, five-spice powder 1-2, rhizoma zingiberis 1-2, chilli powder 2-3, vegetable oil 1-2, chickens' extract 0.1-0.2, yeast extract 0.2-0.3;
(6) above-mentioned condiment is mixed, add 14-16 times of water, be heated to boiling, insulation 30-35 minute, add the dried bean curd base, is submerged in fully in flavouring juice, at 80-85 ℃ of lower stew in soy sauce 30-40 minute, toasts 15-20 minute after the taking-up centrifugal dehydration under 95-100 ℃;
(7) baked dried bean curd dispatches from the factory after moulding, vacuum packaging, sterilizing, external packing, quality inspection.
CN2013103215922A 2013-07-29 2013-07-29 Spicy coarse grain dried bean curd and preparation method thereof Pending CN103444883A (en)

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Application publication date: 20131218