CN103444895B - A kind of mushroom celery dried bean curd and preparation method thereof - Google Patents
A kind of mushroom celery dried bean curd and preparation method thereof Download PDFInfo
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- CN103444895B CN103444895B CN201310324380.XA CN201310324380A CN103444895B CN 103444895 B CN103444895 B CN 103444895B CN 201310324380 A CN201310324380 A CN 201310324380A CN 103444895 B CN103444895 B CN 103444895B
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Abstract
The invention discloses a kind of mushroom celery dried bean curd, is be made up of the raw material of following weight parts: soya bean 100-120, purple sweet potato powder 10-15, mushroom 8-10, celery 5-6, lophatherum gracile 1-2, perilla leaf 2-3, basyleave 1-2, Poria cocos 2-3, lily 2-3, moutan bark 2-3, sealwort 1-2, bighead atractylodes rhizome 1-2, cortex albiziae 2-3, rhizoma cyperi 1-2, root bark of Chinese wolf-berry 1-2, Canton love-pea vine 1-2; Mushroom and celery is added to improve the mouthfeel of dried bean curd in the dried bean curd that the present invention produces, by freezing rear fried dried bean curd, dried bean curd is rich in and chews strength, unique flavor, add plurality of Chinese health-care components, make dried bean curd have effect of regulating the flow of Qi and the middle Jiao, clearing heat and relieving fidgetness, strengthening the spleen and stomach, resolving stagnation for tranquilization, inducing diuresis for removing edema.
Description
Technical field
The present invention relates to a kind of bean product, particularly relate to a kind of mushroom celery dried bean curd and preparation method thereof.
Background technology
Tradition dried bean curd is that the bean curd deep processing of making is made, instant with single soya bean for raw material, dark liking by consumers in general, but the nutrition of finished product dried bean curd is not high, mouthfeel is poor, do not chew strength.The present invention adds the nutritive value that Chinese medicine health-care becomes to assign to improve dried bean curd, and interpolation mushroom and celery improve the mouthfeel of dried bean curd.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide a kind of mushroom celery dried bean curd and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of mushroom celery dried bean curd is made up of the raw material of following weight parts:
Soya bean 100-120, purple sweet potato powder 10-15, mushroom 8-10, celery 5-6, lophatherum gracile 1-2, perilla leaf 2-3, basyleave 1-2, Poria cocos 2-3, lily 2-3, moutan bark 2-3, sealwort 1-2, bighead atractylodes rhizome 1-2, cortex albiziae 2-3, rhizoma cyperi 1-2, root bark of Chinese wolf-berry 1-2, Canton love-pea vine 1-2.
A preparation method for mushroom celery dried bean curd, comprises the following steps:
(1) by the emerge in worm water 8-10 hour of soya bean with 30-33 DEG C, pull out clean, when not adding water, thick grinds, adds purple sweet potato powder, then adds 6-7 times of warm water and carry out fine grinding, filters, obtains raw soya-bean milk;
(2) cleaned by mushroom, bubble open, diced, celery is cleaned segment, sends in pot together, with peanut oil quick-fried to going out perfume (or spice), cool the defibrination that adds water, cross 100-120 mesh sieve, filter pulp drying obtains mushroom celery powder;
(3) lophatherum gracile, perilla leaf, basyleave, Poria cocos, lily, moutan bark, sealwort, the bighead atractylodes rhizome, cortex albiziae, rhizoma cyperi, the root bark of Chinese wolf-berry, Canton love-pea vine are pulverized, add 12-14 coconut milk doubly, at 75-80 DEG C, be incubated 1-2 hour, be warming up to and boil, boiling 25-30 minute, filters, obtains extract;
(4) above-mentioned raw soya-bean milk is boiled 15-20 minute, cross 80-100 mesh filter screen, filtrate mixes with said extracted liquid, mushroom celery powder, at 55-60 DEG C, homogeneous under the condition of 20-25MPa, obtains soya-bean milk;
(5) by above-mentioned soya-bean milk bittern: gypsum is that the mixture of 1:1 carries out a slurry, leaves standstill 8-10 minute, forms beans brain, through broken brain, upper plate, squeezing, stripping and slicing, obtain dried bean curd block, freezing 8-10 hour in the freezer of-10--5 DEG C, with the fried 10-15 minute of olive oil of 150-160 DEG C after taking out;
(6) condiment of following weight parts is taken according to the dried bean curd block of every 50 weight portions: light soy sauce 1-2, thick chilli sauce 3-4, salt 2-3, chive 1-2, ginger 1-2, caraway powder 0.6-1, cassia bark 1-2, Chinese prickly ash 2-3, five-spice powder 1-2, Radix Glycyrrhizae 1-2, olive oil 2-3, water 120-130;
(7) above-mentioned condiment is mixed, decocts 30-35 minute, filter, obtain baste, add fried after dried bean curd block, stew in soy sauce 25-30 minute, more repressed packaging, sterilizing, quality inspection qualified after dispatch from the factory.
Compared with prior art, advantage of the present invention is:
Mushroom and celery is added to improve the mouthfeel of dried bean curd in the dried bean curd that the present invention produces, by freezing rear fried dried bean curd, dried bean curd is rich in and chews strength, unique flavor, add plurality of Chinese health-care components, make dried bean curd have effect of regulating the flow of Qi and the middle Jiao, clearing heat and relieving fidgetness, strengthening the spleen and stomach, resolving stagnation for tranquilization, inducing diuresis for removing edema.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of mushroom celery dried bean curd is made up of the raw material of following weight parts (jin):
Soya bean 100, purple sweet potato powder 10, mushroom 8, celery 5, lophatherum gracile 1, perilla leaf 2, basyleave 1, Poria cocos 2, lily 2, moutan bark 2, sealwort 1, the bighead atractylodes rhizome 1, cortex albiziae 2, rhizoma cyperi 1, the root bark of Chinese wolf-berry 1, Canton love-pea vine 1.
A preparation method for mushroom celery dried bean curd, comprises the following steps:
(1) by the emerge in worm water 10 hour of soya bean with 30 DEG C, pull out clean, when not adding water, thick grinds, adds purple sweet potato powder, then adds 7 times of warm water and carry out fine grinding, filters, obtains raw soya-bean milk;
(2) cleaned by mushroom, bubble open, diced, celery is cleaned segment, and send in pot together, with peanut oil quick-fried to going out perfume (or spice), add water after cooling defibrination, and cross 100-120 mesh sieve, filter pulp drying obtains mushroom celery powder;
(3) lophatherum gracile, perilla leaf, basyleave, Poria cocos, lily, moutan bark, sealwort, the bighead atractylodes rhizome, cortex albiziae, rhizoma cyperi, the root bark of Chinese wolf-berry, Canton love-pea vine are pulverized, add the coconut milk of 13 times, at 80 DEG C, be incubated 1 hour, be warming up to and boil, seethe with excitement 30 minutes, filter, obtain extract;
(4) above-mentioned raw soya-bean milk is boiled 20 minutes, cross 100 mesh filter screens, filtrate mixes with said extracted liquid, mushroom celery powder, at 55 DEG C, homogeneous under the condition of 25MPa, obtains soya-bean milk;
(5) by above-mentioned soya-bean milk bittern: gypsum is that the mixture of 1:1 carries out a slurry, leaves standstill 10 minutes, forms beans brain, through broken brain, upper plate, squeezing, stripping and slicing, obtain dried bean curd block, in the freezer of-5 DEG C freezing 10 hours, after taking out with the olive oil of 150 DEG C fried 15 minutes;
(6) condiment of following weight parts (jin) is taken according to the dried bean curd block of every 50 weight portions (jin): light soy sauce 1, thick chilli sauce 3, salt 2, chive 1, ginger 1, caraway powder 0.6, cassia bark 1, Chinese prickly ash 2, five-spice powder 1, Radix Glycyrrhizae 1, olive oil 2, water 120;
(7) above-mentioned condiment is mixed, decocts 30 minutes, filter, obtain baste, add fried after dried bean curd block, stew in soy sauce 25 minutes, more repressed packaging, sterilizing, quality inspection qualified after dispatch from the factory.
Claims (1)
1. a mushroom celery dried bean curd, it is characterized in that being made up of the raw material of following weight parts:
Soya bean 100-120, purple sweet potato powder 10-15, mushroom 8-10, celery 5-6, lophatherum gracile 1-2, perilla leaf 2-3, basyleave 1-2, Poria cocos 2-3, lily 2-3, moutan bark 2-3, sealwort 1-2, bighead atractylodes rhizome 1-2, cortex albiziae 2-3, rhizoma cyperi 1-2, root bark of Chinese wolf-berry 1-2, Canton love-pea vine 1-2;
The preparation method of described mushroom celery dried bean curd, comprises the following steps:
(1) by the emerge in worm water 8-10 hour of soya bean with 30-33 DEG C, pull out clean, when not adding water, thick grinds, adds purple sweet potato powder, then adds 6-7 times of warm water and carry out fine grinding, filters, obtains raw soya-bean milk;
(2) cleaned by mushroom, bubble open, diced, celery is cleaned segment, and send in pot together, with peanut oil quick-fried to going out perfume (or spice), add water after cooling defibrination, and cross 100-120 mesh sieve, filter pulp drying obtains mushroom celery powder;
(3) lophatherum gracile, perilla leaf, basyleave, Poria cocos, lily, moutan bark, sealwort, the bighead atractylodes rhizome, cortex albiziae, rhizoma cyperi, the root bark of Chinese wolf-berry, Canton love-pea vine are pulverized, add 12-14 coconut milk doubly, at 75-80 DEG C, be incubated 1-2 hour, be warming up to and boil, boiling 25-30 minute, filters, obtains extract;
(4) above-mentioned raw soya-bean milk is boiled 15-20 minute, cross 80-100 mesh filter screen, filtrate mixes with said extracted liquid, mushroom celery powder, at 55-60 DEG C, homogeneous under the condition of 20-25MPa, obtains soya-bean milk;
(5) by above-mentioned soya-bean milk bittern: gypsum is that the mixture of 1:1 carries out a slurry, leaves standstill 8-10 minute, forms beans brain, through broken brain, upper plate, squeezing, stripping and slicing, obtain dried bean curd block, freezing 8-10 hour in the freezer of-10--5 DEG C, with the fried 10-15 minute of olive oil of 150-160 DEG C after taking out;
(6) condiment of following weight parts is taken according to the dried bean curd block of every 50 weight portions: light soy sauce 1-2, thick chilli sauce 3-4, salt 2-3, chive 1-2, ginger 1-2, caraway powder 0.6-1, cassia bark 1-2, Chinese prickly ash 2-3, five-spice powder 1-2, Radix Glycyrrhizae 1-2, olive oil 2-3, water 120-130;
(7) above-mentioned condiment is mixed, decocts 30-35 minute, filter, obtain baste, add fried after dried bean curd block, stew in soy sauce 25-30 minute, more repressed packaging, sterilizing, quality inspection qualified after dispatch from the factory.
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| CN103976029A (en) * | 2014-03-24 | 2014-08-13 | 淮南市碗碗香豆业有限公司 | Coffee-squid-flavor dried bean curd and preparation method thereof |
| CN104095049A (en) * | 2014-06-17 | 2014-10-15 | 马鞍山江心绿洲食品有限公司 | Sour and sweet clam dried bean curd and preparation method thereof |
| CN104095076A (en) * | 2014-06-20 | 2014-10-15 | 马鞍山市黄池食品（集团）有限公司 | Health-care hazel mushroom dried bean curd and preparation method thereof |
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| CN104255938A (en) * | 2014-07-03 | 2015-01-07 | 安徽人人福豆业有限公司 | Macadamia nut intelligence-reinforcing dried bean curd and preparing method thereof |
| CN104146074A (en) * | 2014-07-09 | 2014-11-19 | 安徽人人福豆业有限公司 | Crucian and lotus seed dried bean curd and preparation method thereof |
| CN104146076A (en) * | 2014-07-09 | 2014-11-19 | 安徽人人福豆业有限公司 | Heat-clearing minty dried bean curd and preparation method thereof |
| CN106165726A (en) * | 2015-05-28 | 2016-11-30 | 南乐县道德金农产品开发有限公司 | A kind of plug filling dried tofu preparation method |
| CN105918489A (en) * | 2016-05-23 | 2016-09-07 | 余樱 | Lentinus edodes-flavored blood-replenishing dried tofu with longan pulp and preparation method of dried tofu |
| CN106260047A (en) * | 2016-08-17 | 2017-01-04 | 胡平 | A kind of mangosteen dried tofu and preparation method thereof |
| CN106106819A (en) * | 2016-08-18 | 2016-11-16 | 姜敏 | A kind of Hericium erinaceus (Bull. Ex Fr.) Pers. dried tofu and preparation method thereof |
| CN106212718A (en) * | 2016-08-21 | 2016-12-14 | 敖芸皎 | A kind of Fructus Caricae dried tofu and preparation method thereof |
| CN106306103A (en) * | 2016-08-21 | 2017-01-11 | 敖芸皎 | Cherry containing dried bean curd and preparation method thereof |
| CN107494750A (en) * | 2017-08-02 | 2017-12-22 | 合肥市凤落河豆制食品有限公司 | A kind of production technology of orchid soy sauce pickled bean curd |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038040A (en) * | 2010-12-31 | 2011-05-04 | 万勤劳 | Making process of smoked bean curd containing Chinese herbal medicine |
| 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 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038040A (en) * | 2010-12-31 | 2011-05-04 | 万勤劳 | Making process of smoked bean curd containing Chinese herbal medicine |
| 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 |
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