CN103461525A - Eleocharis dulcis grape beancurd - Google Patents
Eleocharis dulcis grape beancurd Download PDFInfo
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- CN103461525A CN103461525A CN2013104541740A CN201310454174A CN103461525A CN 103461525 A CN103461525 A CN 103461525A CN 2013104541740 A CN2013104541740 A CN 2013104541740A CN 201310454174 A CN201310454174 A CN 201310454174A CN 103461525 A CN103461525 A CN 103461525A
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Abstract
The invention discloses eleocharis dulcis grape beancurd which is characterized in that the manufacturing method of the eleocharis dulcis grape beancurd includes the following steps of preparing eleocharis dulcis pulps, preparing grape juice, immersing beans, grinding and filtering pulp, mixing and boiling, coagulating and preparing beancurd. Eleocharis dulcis and grapes are added in the beancurd, and accordingly the prepared beancurd has the crisp taste of the eleocharis dulcis and the faint scent of the grapes. Therefore, preparing methods and nutrition varieties of traditional beancurd are enriched, the taste of the beancurd is enriched, and the beancurd has a unique taste.
Description
Technical field
The present invention relates to a kind of bean-curd product, relate in particular to a kind of water chestnut grape bean-curd product and processing method thereof.
Background technology
Vegetables water chestnut (also claiming the Bo shepherd's purse) has clearing heat and moistening lung, stagnant, easypro liver improving eyesight, the effect of sharp gas Tonghua of disappearing of promoting the production of body fluid, and both can eat something rare, and also can boil and eat, be that people like a kind of vegetable and fruit of eating.But these two kinds of eating methods are all more extensive, only eaten water chestnut itself, also can say that these two kinds of eating methods are all more dull.And Grape Skin is thin and succulence is sour-sweet delicious, nutritious, the laudatory title of " brilliant jewel " is arranged.Along with improving constantly of people's living standard, a lot of vegetable and fruits have all been released new assembly eating method, with diet and the nutritional need that enriches people.
Soybean curd nutrition is abundant, 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, and digestibility reaches more than 95%, have the laudatory title of " Vegetable meat ".Two fritter bean curd, can meet the requirement of one day calcium of a people.The coagulating agent that conventional method adopts is halogen, gypsum etc., not only affects its edible flavor, and eater's health is also had to adverse effect.
Summary of the invention
The invention provides the technical scheme of a kind of water chestnut grape bean curd and processing method thereof.
A kind of water chestnut grape bean curd is characterized in that obtaining according to following steps processing:
A, prepare the water chestnut parchment: select fresh water chestnut, peeling, extracting waste pulp is put defibrination in colloid mill into, makes the water chestnut parchment, standby;
B, prepare grape juice: select new fresh grape to put juice extractor into and squeeze the juice, filter and collect grape juice, standby;
C, soaking soybean: not selecting soybean mildew and rot, full large grain is raw material, cleans, and is placed on the emerge in worm water 8～10h of 25 ℃, until hand is pinched without hard, feels;
D, defibrination filter: routine every part of soybean adds 2 parts of water in mass ratio, with beater, wears into soya-bean milk liquid, adds a little vegetable oil in soya-bean milk, after 5min, can remove whole slurry foams, filter, add again 2 parts of water, defibrination in every part of bean dregs in mass ratio, refilter, discard bean dregs, merging filtrate, obtain raw soya-bean milk;
E, batch mixing mashing off: raw soya-bean milk is moved in jacketed pan to be heated to approach while boiling, water chestnut parchment and grape juice are added in soya-bean milk, Yi Bian put water chestnut parchment and grape juice, Yi Bian stir soya-bean milk with treating without proper respect, water chestnut is fully mixed with soya-bean milk, after soya-bean milk boils and rises, keep 3min, stop heating, move into well-done soya-bean milk immediately in cylinder, add a cover insulation 10min, temperature drop to 90 to be starched ℃, starting point slurry;
F, select slurry: by the coagulating agent for preparing, at soya-bean milk surface uniform place slurry, during point, evenly click and enter on stirring limit in limit, till selecting while to soya-bean milk, presenting the sesame etching, adds a cover insulation 30min after point, temperature drop to 70 to be starched ℃;
G, system are rotten: first with 30 ℃ of warm water, infantees is washed wetly, then is dragged for into soya-bean milk and wrap, be placed in the platform basket frame, push, water chestnut grape bean-curd product.
The grape juice that the water chestnut parchment that wherein in step e, the slurry of per kilogram bean or pea mill adds the bright water chestnut of 0.2～0.3kg to be prepared into and 0.2～0.3kg fresh grape are prepared into.
Advantage of the present invention is as follows:
1, the present invention has added water chestnut and grape in bean curd, makes the bean curd of preparation not only possess the clear and melodious mouthfeel of water chestnut and the delicate fragrance of grape.Therefore, this bean curd has enriched way and the nutrition kind of traditional bean curd, and has enriched the taste of bean curd, has given a kind of mouthfeel of uniqueness to bean curd.
2, the present invention fills a prescription rationally, technique is simple, easy to operate, nutritious, is of value to the healthy of people.
The specific embodiment
Embodiment 1
A kind of water chestnut grape bean curd is characterized in that obtaining according to following steps processing:
A, prepare the water chestnut parchment: select the fresh water chestnut of 0.4kg, peeling, extracting waste pulp is put defibrination in colloid mill into, makes the water chestnut parchment, standby;
B, prepare grape juice: select the new fresh grape of 0.4kg to put juice extractor into and squeeze the juice, filter and collect grape juice, standby;
C, soaking soybean: selecting 2kg soybean mildew and rot, full large grain is raw material, cleans, and is placed on the emerge in worm water 8～10h of 25 ℃, until hand is pinched without hard, feels;
D, defibrination filter: routine every part of soybean adds 4kg water in mass ratio, with beater, wears into soya-bean milk liquid, adds a little vegetable oil in soya-bean milk, after 5min, can remove whole slurry foams, filter, add again 4kg water, defibrination in every part of bean dregs in mass ratio, refilter, discard bean dregs, merging filtrate, obtain raw soya-bean milk;
E, batch mixing mashing off: raw soya-bean milk is moved in jacketed pan to be heated to approach while boiling, water chestnut parchment and grape juice are added in soya-bean milk, Yi Bian put water chestnut parchment and grape juice, Yi Bian stir soya-bean milk with treating without proper respect, water chestnut is fully mixed with soya-bean milk, after soya-bean milk boils and rises, keep 3min, stop heating, move into well-done soya-bean milk immediately in cylinder, add a cover insulation 10min, temperature drop to 90 to be starched ℃, starting point slurry;
F, select slurry: by the coagulating agent for preparing, at soya-bean milk surface uniform place slurry, during point, evenly click and enter on stirring limit in limit, till selecting while to soya-bean milk, presenting the sesame etching, adds a cover insulation 30min after point, temperature drop to 70 to be starched ℃;
G, system are rotten: first with 30 ℃ of warm water, infantees is washed wetly, then is dragged for into soya-bean milk and wrap, be placed in the platform basket frame, push, water chestnut grape bean-curd product.
F, system are rotten: first with 30 ℃ of warm water, infantees is washed wetly, then is dragged for into soya-bean milk and wrap, be placed in the platform basket frame, push, water chestnut grape bean-curd product.
Obtain bean curd 6.2kg, the delicate fragrance of water chestnut and grape is arranged.
Claims (2)
1. a water chestnut grape bean curd is characterized in that obtaining according to following steps processing:
A, prepare the water chestnut parchment: select fresh water chestnut, peeling, extracting waste pulp is put defibrination in colloid mill into, makes the water chestnut parchment, standby;
B, prepare grape juice: select new fresh grape to put juice extractor into and squeeze the juice, filter and collect grape juice, standby;
C, soaking soybean: not selecting soybean mildew and rot, full large grain is raw material, cleans, and is placed on the emerge in worm water 8～10h of 25 ℃, until hand is pinched without hard, feels;
D, defibrination filter: routine every part of soybean adds 2 parts of water in mass ratio, with beater, wears into soya-bean milk liquid, adds a little vegetable oil in soya-bean milk, after 5min, can remove whole slurry foams, filter, add again 2 parts of water, defibrination in every part of bean dregs in mass ratio, refilter, discard bean dregs, merging filtrate, obtain raw soya-bean milk;
E, batch mixing mashing off: raw soya-bean milk is moved in jacketed pan to be heated to approach while boiling, water chestnut parchment and grape juice are added in soya-bean milk, Yi Bian put water chestnut parchment and grape juice, Yi Bian stir soya-bean milk with treating without proper respect, water chestnut is fully mixed with soya-bean milk, after soya-bean milk boils and rises, keep 3min, stop heating, move into well-done soya-bean milk immediately in cylinder, add a cover insulation 10min, temperature drop to 90 to be starched ℃, starting point slurry;
F, select slurry: by the coagulating agent for preparing, at soya-bean milk surface uniform place slurry, during point, evenly click and enter on stirring limit in limit, till selecting while to soya-bean milk, presenting the sesame etching, adds a cover insulation 30min after point, temperature drop to 70 to be starched ℃;
G, system are rotten: first with 30 ℃ of warm water, infantees is washed wetly, then is dragged for into soya-bean milk and wrap, be placed in the platform basket frame, push, water chestnut grape bean-curd product.
2. water chestnut grape bean curd according to claim 1, is characterized in that the grape juice that water chestnut parchment that the slurry of per kilogram bean or pea mill in wherein said step e adds the bright water chestnut of 0.2～0.3kg to be prepared into and 0.2～0.3kg fresh grape are prepared into.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013104541740A CN103461525A (en) | 2013-09-29 | 2013-09-29 | Eleocharis dulcis grape beancurd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013104541740A CN103461525A (en) | 2013-09-29 | 2013-09-29 | Eleocharis dulcis grape beancurd |
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| Publication Number | Publication Date |
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| CN103461525A true CN103461525A (en) | 2013-12-25 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2013104541740A Pending CN103461525A (en) | 2013-09-29 | 2013-09-29 | Eleocharis dulcis grape beancurd |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104855529A (en) * | 2015-05-06 | 2015-08-26 | 余庆县土司风味食品有限责任公司 | Production method for fermented soy bean curds with grapes |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1183237A (en) * | 1996-11-21 | 1998-06-03 | 上海子杰实业有限公司 | Fruit or vegetable soybean curd and producing process thereof |
| CN1341379A (en) * | 2000-09-03 | 2002-03-27 | 蒋才国 | Milk fruit vegetable juice composite gelled soymilk |
| CN101214023A (en) * | 2008-01-09 | 2008-07-09 | 晏亚清 | Fruit and vegetable colorful health care soybean curd and preparation thereof |
| CN102715263A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Corn bean curd and method for preparing same |
| CN103250801A (en) * | 2012-02-21 | 2013-08-21 | 刘国彪 | Fruit juice and taro contained bean curd |
-
2013
- 2013-09-29 CN CN2013104541740A patent/CN103461525A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1183237A (en) * | 1996-11-21 | 1998-06-03 | 上海子杰实业有限公司 | Fruit or vegetable soybean curd and producing process thereof |
| CN1341379A (en) * | 2000-09-03 | 2002-03-27 | 蒋才国 | Milk fruit vegetable juice composite gelled soymilk |
| CN101214023A (en) * | 2008-01-09 | 2008-07-09 | 晏亚清 | Fruit and vegetable colorful health care soybean curd and preparation thereof |
| CN103250801A (en) * | 2012-02-21 | 2013-08-21 | 刘国彪 | Fruit juice and taro contained bean curd |
| CN102715263A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Corn bean curd and method for preparing same |
Non-Patent Citations (2)
| Title |
|---|
| 王风: "《糖尿病中医辨证治疗全书》", 30 April 2004, article "马蹄豆浆" * |
| 罗晓玲等: "《美味营养豆浆自己做》", 31 March 2011, article "葡萄豆浆" * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104855529A (en) * | 2015-05-06 | 2015-08-26 | 余庆县土司风味食品有限责任公司 | Production method for fermented soy bean curds with grapes |
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Application publication date: 20131225 |