CN103444893A - Spicy and hot fermented dried bean curd and preparation method thereof - Google Patents

Spicy and hot fermented dried bean curd and preparation method thereof Download PDF

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Publication number
CN103444893A
CN103444893A CN2013103238712A CN201310323871A CN103444893A CN 103444893 A CN103444893 A CN 103444893A CN 2013103238712 A CN2013103238712 A CN 2013103238712A CN 201310323871 A CN201310323871 A CN 201310323871A CN 103444893 A CN103444893 A CN 103444893A
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parts
bean curd
dried bean
spicy
minute
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CN2013103238712A
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CN103444893B (en
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陈瑞
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Jiangxi Gege Food Co., Ltd.
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陈瑞
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Abstract

The invention discloses a spicy and hot fermented dried bean curd which is prepared from the following raw materials in parts by weight: 80-100 parts of soybeans, 15-20 parts of black soya beans, 2-3 parts of radix polygonati officinalis, 1-2 parts of corn stigma, 1-2 parts of sweet potato leaves, 2-3 parts of boxthorn leaves, 1-2 parts of Chinese chestnut leaves, 2-3 parts of folium isatidis, 2-3 parts of the roots of kudzu vines, 1-2 parts of viola diffusa ging, 1-2 parts of citron, 2-3 parts of fleshfingered citron flowers, 1-2 parts of turmeric, 1-2 parts of pseudostellaria heterophylla and 2-3 parts of radix angelicae. According to the invention, the black soya beans are added into the dried bean curd produced to enrich nutritional components of the dried bean curd, and soybean milk is fermented, so that the nutritional components in the finished product: dried bean curd are easier to digest and absorb. Spicy and hot seasoners are added to cover original fermentation flavor of the dried bean curd, so that the dried bean curd is of spicy flavor. Various traditional Chinese medicine health-care components are added, so that the dried bean curd has the effects of reducing cholesterol, tonifying kidney and spleen, nourishing the stomach to improve the production of body fluid, nourishing yin and moisturizing lung, cooling blood and stopping bleedinghemostasis, expelling noxious substances and detoxifying and inducing diuresis and relaxing bowls.

Description

A kind of spicy fermentation dried bean curd and preparation method thereof
Technical field
The present invention relates to a kind of bean product, relate in particular to a kind of spicy fermentation dried bean curd and preparation method thereof.
Background technology
The tradition dried bean curd is to take single soybean as raw material, and the bean curd deep processing of making is made, and instant is subject to liking of consumers in general deeply, but the nutrition of finished product dried bean curd is not high, mouthfeel is poor, indigestibility absorbs.The present invention adds black soya bean to improve the dried bean curd nutritive value, by fermentation, makes the nutritional labeling in dried bean curd easily digested.
Summary of the invention
The present invention has overcome deficiency of the prior art, and a kind of spicy fermentation dried bean curd and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
A kind of spicy fermentation dried bean curd is to be made by the raw material of following weight parts:
Soybean 80-100, black soya bean 15-20, radix polygonati officinalis 2-3, corn stigma 1-2, sweet potato leaves 1-2, folium lycii 2-3, Chinese chestnut leaf 1-2, folium isatidis 2-3, root of kudzu vine 2-3, garden burnet 1-2, citron 1-2, finger citron flower 2-3, turmeric 1-2, excellent careless 1-2, root of Dahurain angelica 2-3.
A kind of preparation method of spicy fermentation dried bean curd comprises the following steps:
(1) soybean, black soya bean are sent into to baking box, toast respectively 10-15 minute under 95-100 ℃, take out the emerge in worm water 10-12 hour with 25-30 ℃, after decortication, clean up, adopt 65-70 ℃ of hot water, by beans water than carrying out defibrination for 1:6-7, after filtration at 95-100 ℃ of lower heat treatment 25-30 minute;
(2) by radix polygonati officinalis, corn stigma, sweet potato leaves, folium lycii, Chinese chestnut leaf, folium isatidis, the root of kudzu vine, garden burnet, citron, finger citron flower, turmeric, rod rod grass, root of Dahurain angelica co-grinding, add 13-15 times of clear water, decoct 50-60 minute, filter, obtain extract;
(3) by the standing 30-40 minute of the soya-bean milk after heat treatment, with extract, mix, under 45-50 ℃, 25-30MPa, carry out homogeneous;
(4) to the lactobacillus acidophilus of inoculation 3-4% in the soya-bean milk after homogeneous, at 40-45 ℃ of bottom fermentation, to curdled milk, get rid of whey, the curdled milk obtained, through the squeezing moulding, obtains 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, soy sauce 2-3, ginger 1-2, spiceleaf 2-3, cloves 1-2, pimiento 1-2, Chinese prickly ash 2-3, fennel 1-2, cassia bark 1-2, yellow rice wine 4-5, olive oil 2-3, water 100-120;
(6) above-mentioned condiment is mixed, boil little fiery infusion 40-50 minute, filter and remove residue, obtain baste, add the dried bean curd base, little fire is stewed and is carried out stew in soy sauce slowly, take out dried bean curd while being boiled dry soon to baste, baking 25-30 minute under 80-90 ℃ dispatches from the factory after vacuum packaging, sterilizing, quality inspection are qualified.
Compared with prior art, advantage of the present invention is:
Add the nutritional labeling that black soya bean enriches dried bean curd in the dried bean curd that the present invention produces, the soya-bean milk fermentation is made to the easier digested absorption of nutritional labeling in the finished product dried bean curd, add hot and numb flavour seasoning and covered dried bean curd fermented flavour originally, make dried bean curd there is flavor of hot, add the plurality of Chinese health-care components, make dried bean curd there is the effect of norcholesterol, invigorating the kidney and spleen, nourishing the stomach to improve the production of body fluid, nourishing Yin and moistening lung, cooling blood and hemostasis, toxin-expelling and face nourishing, diuresis defaecation.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of spicy fermentation dried bean curd is to be made by the raw material of following weight parts (jin):
Soybean 80, black soya bean 20, radix polygonati officinalis 2, corn stigma 1, sweet potato leaves 1, folium lycii 2, Chinese chestnut leaf 1, folium isatidis 2, the root of kudzu vine 2, garden burnet 1, citron 1, finger citron flower 2, turmeric 1, rod rod grass 1, the root of Dahurain angelica 2.
A kind of preparation method of spicy fermentation dried bean curd comprises the following steps:
(1) soybean, black soya bean are sent into to baking box, toast respectively under 100 ℃ 10 minutes and 15 minutes, take out with the emerge in worm water of 30 ℃ 10 hours, after decortication, clean up, adopt 70 ℃ of hot water, by beans water than carrying out defibrination for 1:6, after filtration 100 ℃ of lower heat treatments 25 minutes;
(2) by radix polygonati officinalis, corn stigma, sweet potato leaves, folium lycii, Chinese chestnut leaf, folium isatidis, the root of kudzu vine, garden burnet, citron, finger citron flower, turmeric, rod rod grass, root of Dahurain angelica co-grinding, add 15 times of clear water, decoct 50 minutes, filter, obtain extract;
(3) by standing 30 minutes of the soya-bean milk after heat treatment, with extract, mix, under 45 ℃, 30MPa, carry out homogeneous;
(4) to the lactobacillus acidophilus of inoculation 4% in the soya-bean milk after homogeneous, at 45 ℃ of bottom fermentations, to curdled milk, get rid of whey, the curdled milk obtained, through the squeezing moulding, obtains 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, soy sauce 2, ginger 1, spiceleaf 2, cloves 1, pimiento 1, Chinese prickly ash 2, fennel 1, cassia bark 1, yellow rice wine 4, olive oil 2, water 100;
(6) above-mentioned condiment is mixed, boil little fiery infusion 40 minutes, filter and remove residue, obtain baste, add the dried bean curd base, little fire is stewed and is carried out stew in soy sauce slowly, take out dried bean curd while being boiled dry soon to baste, under 90 ℃, baking is 25 minutes, after vacuum packaging, sterilizing, quality inspection are qualified, dispatches from the factory.

Claims (2)

1. a spicy fermentation dried bean curd it is characterized in that being made by the raw material of following weight parts:
Soybean 80-100, black soya bean 15-20, radix polygonati officinalis 2-3, corn stigma 1-2, sweet potato leaves 1-2, folium lycii 2-3, Chinese chestnut leaf 1-2, folium isatidis 2-3, root of kudzu vine 2-3, garden burnet 1-2, citron 1-2, finger citron flower 2-3, turmeric 1-2, excellent careless 1-2, root of Dahurain angelica 2-3.
2. the preparation method of a spicy fermentation dried bean curd as claimed in claim 1 is characterized in that comprising the following steps:
(1) soybean, black soya bean are sent into to baking box, toast respectively 10-15 minute under 95-100 ℃, take out the emerge in worm water 10-12 hour with 25-30 ℃, after decortication, clean up, adopt 65-70 ℃ of hot water, by beans water than carrying out defibrination for 1:6-7, after filtration at 95-100 ℃ of lower heat treatment 25-30 minute;
(2) by radix polygonati officinalis, corn stigma, sweet potato leaves, folium lycii, Chinese chestnut leaf, folium isatidis, the root of kudzu vine, garden burnet, citron, finger citron flower, turmeric, rod rod grass, root of Dahurain angelica co-grinding, add 13-15 times of clear water, decoct 50-60 minute, filter, obtain extract;
(3) by the standing 30-40 minute of the soya-bean milk after heat treatment, with extract, mix, under 45-50 ℃, 25-30MPa, carry out homogeneous;
(4) to the lactobacillus acidophilus of inoculation 3-4% in the soya-bean milk after homogeneous, at 40-45 ℃ of bottom fermentation, to curdled milk, get rid of whey, the curdled milk obtained, through the squeezing moulding, obtains 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, soy sauce 2-3, ginger 1-2, spiceleaf 2-3, cloves 1-2, pimiento 1-2, Chinese prickly ash 2-3, fennel 1-2, cassia bark 1-2, yellow rice wine 4-5, olive oil 2-3, water 100-120;
(6) above-mentioned condiment is mixed, boil little fiery infusion 40-50 minute, filter and remove residue, obtain baste, add the dried bean curd base, little fire is stewed and is carried out stew in soy sauce slowly, take out dried bean curd while being boiled dry soon to baste, baking 25-30 minute under 80-90 ℃ dispatches from the factory after vacuum packaging, sterilizing, quality inspection are qualified.
CN201310323871.2A 2013-07-30 2013-07-30 Spicy and hot fermented dried bean curd and preparation method thereof Expired - Fee Related CN103444893B (en)

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Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104095060A (en) * 2014-06-20 2014-10-15 马鞍山市黄池食品(集团)有限公司 Eel rice noodle roll dried bean curd and preparation method thereof
CN104095070A (en) * 2014-06-20 2014-10-15 马鞍山市黄池食品(集团)有限公司 Hepatoprotection xylitol dried bean curd and preparation method thereof
CN104095078A (en) * 2014-06-20 2014-10-15 马鞍山市黄池食品(集团)有限公司 Spicy olive dried bean curd and preparation method thereof
CN104106642A (en) * 2014-06-20 2014-10-22 马鞍山市黄池食品(集团)有限公司 Sour dried bean curd containing radish and beer and preparation method thereof
CN104106638A (en) * 2014-06-20 2014-10-22 马鞍山市黄池食品(集团)有限公司 Dried bean curd containing sausage and tortoise jelly and preparation method thereof
CN104106640A (en) * 2014-06-20 2014-10-22 马鞍山市黄池食品(集团)有限公司 Dried bean curd containing wrinkled giant hyssop and coke and preparation method thereof
CN104106637A (en) * 2014-06-20 2014-10-22 马鞍山市黄池食品(集团)有限公司 Heat-clearing dried bean curd containing rice and meat and preparation method thereof
CN104137906A (en) * 2014-07-03 2014-11-12 安徽人人福豆业有限公司 Summer-heat clearing sea sedge and shaddock peel dried tofu and preparation method thereof
CN104171005A (en) * 2014-07-03 2014-12-03 安徽人人福豆业有限公司 Coarse grain dried beancurd capable of tonifying kidneys and preparation method thereof
CN105831272A (en) * 2016-04-06 2016-08-10 张保义 Instant spicy dried bean curd
CN106720418A (en) * 2016-11-25 2017-05-31 安庆市胡氏食品有限公司 A kind of spicy type dried bean curd
CN107712075A (en) * 2017-10-13 2018-02-23 陈增光 A kind of dry processing method of flavor halogen

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1568775A (en) * 2004-04-28 2005-01-26 中国农业大学 Fermented bean curd and its preparing method
CN101015331A (en) * 2006-02-07 2007-08-15 沈金梅 Production of product made of pure natural green soybeans and black soybeans
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

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1568775A (en) * 2004-04-28 2005-01-26 中国农业大学 Fermented bean curd and its preparing method
CN101015331A (en) * 2006-02-07 2007-08-15 沈金梅 Production of product made of pure natural green soybeans and black soybeans
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

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104095060A (en) * 2014-06-20 2014-10-15 马鞍山市黄池食品(集团)有限公司 Eel rice noodle roll dried bean curd and preparation method thereof
CN104095070A (en) * 2014-06-20 2014-10-15 马鞍山市黄池食品(集团)有限公司 Hepatoprotection xylitol dried bean curd and preparation method thereof
CN104095078A (en) * 2014-06-20 2014-10-15 马鞍山市黄池食品(集团)有限公司 Spicy olive dried bean curd and preparation method thereof
CN104106642A (en) * 2014-06-20 2014-10-22 马鞍山市黄池食品(集团)有限公司 Sour dried bean curd containing radish and beer and preparation method thereof
CN104106638A (en) * 2014-06-20 2014-10-22 马鞍山市黄池食品(集团)有限公司 Dried bean curd containing sausage and tortoise jelly and preparation method thereof
CN104106640A (en) * 2014-06-20 2014-10-22 马鞍山市黄池食品(集团)有限公司 Dried bean curd containing wrinkled giant hyssop and coke and preparation method thereof
CN104106637A (en) * 2014-06-20 2014-10-22 马鞍山市黄池食品(集团)有限公司 Heat-clearing dried bean curd containing rice and meat and preparation method thereof
CN104137906A (en) * 2014-07-03 2014-11-12 安徽人人福豆业有限公司 Summer-heat clearing sea sedge and shaddock peel dried tofu and preparation method thereof
CN104171005A (en) * 2014-07-03 2014-12-03 安徽人人福豆业有限公司 Coarse grain dried beancurd capable of tonifying kidneys and preparation method thereof
CN105831272A (en) * 2016-04-06 2016-08-10 张保义 Instant spicy dried bean curd
CN106720418A (en) * 2016-11-25 2017-05-31 安庆市胡氏食品有限公司 A kind of spicy type dried bean curd
CN107712075A (en) * 2017-10-13 2018-02-23 陈增光 A kind of dry processing method of flavor halogen

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Inventor after: Liu Heping

Inventor before: Chen Rui

Inventor after: Liu Heping

Inventor before: Chen Rui

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Effective date of registration: 20170120

Address after: 335000 Yingtan hi tech Industrial Development Zone pigeon food Road, Jiangxi

Patentee after: Jiangxi Gege Food Co., Ltd.

Address before: 233400 Anhui city of Bengbu province Huaiyuan County Chengguan Town Street

Patentee before: Chen Rui

Effective date of registration: 20170120

Address after: 335000 Yingtan hi tech Industrial Development Zone pigeon food Road, Jiangxi

Patentee after: Jiangxi Gege Food Co., Ltd.

Address before: 233400 Anhui city of Bengbu province Huaiyuan County Chengguan Town Street

Patentee before: Chen Rui

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Termination date: 20190730