CN103493901A

CN103493901A - Dried bean curd seasoned by mulberry

Info

Publication number: CN103493901A
Application number: CN201310377703.1A
Authority: CN
Inventors: 孙玉臣
Original assignee: Individual
Current assignee: Wang Yongxi
Priority date: 2013-08-27
Filing date: 2013-08-27
Publication date: 2014-01-08

Abstract

The invention discloses dried bean curd seasoned by mulberry. The dried bean curd seasoned by mulberry comprises, by weight, 50-60 parts of soya bean, 50-60 parts of green soya bean, 4-6 parts of coix seed, 6-10 parts of haw seed, 2-3 parts of platycodon grandiflorum, 1-2 parts of perilla leaf, 1-2 parts of polygonatum odoratum, 1-2 parts of apple powder, 1-2 parts of lotus leaf, 2-7 parts of white sugar, 2-6 parts of table salt, 0.5-1 part of monosodium glutamate, a proper amount of mulberry and 0.03-0.05 parts of a bean product antifoaming agent. The dried bean curd is rich in nutrients and has a good taste. Through use of various types of powder before squeezing and use of mulberry as a flavoring agent, high health care values are obtained. Mulberry has effects of treating dizziness caused by deficiency of liver and kidney and deficiency of blood and essence, waist soreness and tinnitus, premature graying of hair, insomnia and dreaminess, body fluid deficiency and thirst, consumptive thirst, and constipation due to intestinal dryness, and has effects of nourishing yin and moistening lung. Polygonatum odoratum has effects of nourishing stomach and promoting the secretion of saliva or body fluid, relieving cough caused by dryness and phthisis, treating dry throat and thirst caused by fever yin-fluid consumption, internal heat and consumptive thirst, yin deficiency and exogenous disease, dizziness, and spasm and pain of tendon and vessels.

Description

A kind of dried bean curd with the mulberries seasoning

Technical field

The present invention relates generally to a kind of dried bean curd with the mulberries seasoning, belongs to food processing field.

Background technology

The food that dried bean curd is liked as people more and more is subject to people's attention, the tradition dried bean curd is used various bean materials to add salt, white sugar etc. to make, cause the product trophic structure single, harmonious poor, mouthfeel does not have large variation, along with the pursuit of people for high-quality food, the health care of dried bean curd with the improvement of mouthfeel, also become people about emphasis, mulberries are sour-sweet and nontoxic, also have very strong health care and are worth, and the method for improving traditional dried bean curd mouthfeel with mulberries has no report.

Summary of the invention

The object of the invention is exactly in order to make up the defect of prior art, and a kind of dried bean curd with the mulberries seasoning is provided.

The present invention is achieved by the following technical solutions:

A kind of dried bean curd with the mulberries seasonings, it is comprised of the raw material of following weight parts:

Soya bean 50-60, green soya bean 50-60, SEMEN COICIS 4-6, Chinese hawthorn seed 6-10, balloonflower root 2-3, perilla leaf 1-2, radix polygonati officinalis 1-2, apple powder 1-2, lotus leaf 1-2, white sugar 2-7, salt 2-6, monosodium glutamate 0.5-1, mulberries are appropriate, bean product defoamer 0.03-0.05.

A kind of preparation method of the dried bean curd with the mulberries seasoning comprises the following steps:

(1) soak: first above-mentioned soya bean and green soya bean are soaked to 5-10 minute in frozen water, then soak 15-20 hour in the water of 15-20 ℃;

(2) defibrination: the soya bean after soaking is separated and obtains pure slurry through 2-4 time after defibrination in fiberizer with green soya bean, in temperature, be first 50-60 ℃ of lower boiling 6-10 minute, then at temperature 95-100 ℃ of boiling 30-40 minute, 3-5 minute before boiling finishes, add above-mentioned bean product defoamer, cross the 200-250 mesh sieve and obtain filter pulp;

(3) slurry: the edible magnesium chloride that the coagulating agent of some slurry use is 14-17 ripple magnesium degree, some slurry temperature is 75-85 ℃;

(4) broken brain: the material of above-mentioned some slurry moulding is broken into to beans piece, top box;

(5) squeezing:

Soak 20-30 minute in a, the ethanolic solution that is 5-8% by the SEMEN COICIS of above-mentioned weight portion in concentration, take out after draining and fry to savory with slow fire in pot, the discharging drying grinds into powder;

B, the Chinese hawthorn seed of above-mentioned weight portion is mixed with wheat bran, fry to buff with slow fire in pot, after discharging, sieve removes wheat bran, the honey mixing and stirring of elder generation and Chinese hawthorn seed weight 2-4%, mix with above-mentioned balloonflower root, grind into powder, the mass ratio of described Chinese hawthorn seed and wheat bran is 1:2-3;

C, the radix polygonati officinalis of above-mentioned weight portion is cleaned to section, with the individual layer gauze parcel that is soaked with yellow rice wine, put into food steamer, steam 30-40 minute, mix with above-mentioned perilla leaf after discharging, grind into powder;

D, powder obtained above is mixed, add the glycerine of batch mixing 2-4%, above-mentioned white sugar, salt, monosodium glutamate, apple powder, dispersed with stirring, uniform spreading is sprinkled upon above-mentioned beans piece surface, at pressure, is that 1-3Mpa, temperature are under 60-70 ℃, and squeezing 20-25 minute, obtain wet base;

(6) stew in soy sauces: temperature is 75-85 ℃, and the time is 10-15min, and the bittern salt is 5-6%;

(7) baste preparation: mulberries are cleaned, squeezed the juice, heating 15-20 minute under the condition of 80-90 ℃, be statically placed in normal temperature, with clarified solution above the siphon pipe sucking-off, proceed in jar fermenter, the distiller's yeast that adds clarified solution weight 2-4%, stir and build cylinder cap, at 25-28 ℃ of bottom fermentation 3-5 days, after fermentation ends, add the acetic acid of zymotic fluid 1-2%, the rock sugar of 2-3%, obtain baste after mix and blend;

(8) seasoning: the dried bean curd after stew in soy sauce is joined in its weight 3-4 above-mentioned baste doubly, soak 10-12 minute under 50-60 ℃;

(9) baking: first at 60-80 ℃ of lower prebake conditions 3-5 minute, then under 95-100 ℃, toast 15-20 minute;

(10) sterilizing, packing, obtain the described dried bean curd with the mulberries seasoning.

Advantage of the present invention is:

The dried bean curd that the present invention produces is nutritious, good mouthfeel, various pulvis that add before squeezing and utilize the method for mulberries as the taste conditioning agent, for product provides high health care, be worth, wherein mulberries can be used for treating having a dizzy spell that kidney deficiency and liver and deficiency of blood essence lose; Soreness of waist tinnitus; Poliosis; Insomnia and dreamful sleep; Tianjin wound is thirsty; Quench one's thirst; The dry constipation of intestines, nourishing Yin and moistening lung; The radix polygonati officinalis function cures mainly nourishing the stomach to improve the production of body fluid, cough caused by dryness; Labor is coughed; The dry throat and mouth of the cloudy liquid consumption of pyreticosis wound; Interior heat is quenched one's thirst; Deficiency of Yin diseases caused by external factors; Dizzy dizzy; Muscle arteries and veins contraction pain.

The specific embodiment

Embodiment 1

A kind of dried bean curd with the mulberries seasonings, it is comprised of the raw material of following weight parts (kilogram):

Soya bean 60, green soya bean 60, SEMEN COICIS 6, Chinese hawthorn seed 10, balloonflower root 3, perilla leaf 2, radix polygonati officinalis 2, apple powder 2, lotus leaf 2, white sugar 7, salt 6, monosodium glutamate 0.5, mulberries are appropriate, bean product defoamer 0.05.

(1) soak: first above-mentioned soya bean and green soya bean are soaked 8 minutes in frozen water, then soaked 15-20 hour in the water of 20 ℃;

(2) defibrination: the soya bean after soaking is separated and obtains pure slurry through 4 times after defibrination in fiberizer with green soya bean, in temperature, be first 60 ℃ of lower boilings 10 minutes, then, 100 ℃ of boilings of temperature 40 minutes, in boiling, finish first 5 minutes, add above-mentioned bean product defoamer, cross 250 mesh sieves and obtain filter pulp;

(3) slurry: the edible magnesium chloride that the coagulating agent of some slurry use is 14-17 ripple magnesium degree, some slurry temperature is 85 ℃;

(5) squeezing:

Soak 30 minutes in a, the ethanolic solution that is 5% by the SEMEN COICIS of above-mentioned weight portion in concentration, take out after draining and fry to savory with slow fire in pot, the discharging drying grinds into powder;

B, the Chinese hawthorn seed of above-mentioned weight portion is mixed with wheat bran, fry to buff with slow fire in pot, after discharging, sieve removes wheat bran, the honey mixing and stirring of elder generation and Chinese hawthorn seed weight 4%, mix with above-mentioned balloonflower root, grind into powder, the mass ratio of described Chinese hawthorn seed and wheat bran is 1:3;

C, the radix polygonati officinalis of above-mentioned weight portion is cleaned to section, with the individual layer gauze parcel that is soaked with yellow rice wine, put into food steamer, steam 40 minutes, mix with above-mentioned perilla leaf after discharging, grind into powder;

D, powder obtained above is mixed, add the glycerine of batch mixing 4%, above-mentioned white sugar, salt, monosodium glutamate, apple powder, dispersed with stirring, uniform spreading is sprinkled upon above-mentioned beans piece surface, at pressure, is that 3Mpa, temperature are under 70 ℃, squeezes 25 minutes, obtains wet base;

(6) stew in soy sauces: temperature is 85 ℃, and the time is 15min, and the bittern salt is 6%;

(7) baste preparation: mulberries are clean, stoning is squeezed the juice, under the condition of 85 ℃, heating is 20 minutes, be statically placed in normal temperature, with clarified solution above the siphon pipe sucking-off, proceed in jar fermenter, the distiller's yeast that adds clarified solution weight 4%, stir and build cylinder cap, 8 ℃ of bottom fermentations 5 days, after fermentation ends, add the acetic acid of zymotic fluid 2%, 3% rock sugar, obtain baste after mix and blend;

(8) seasoning: the dried bean curd after stew in soy sauce is joined in the above-mentioned baste of 4 times of its weight, soak 12 minutes under 60 ℃;

(9) baking: first 80 ℃ of lower prebake conditions 5 minutes, then baking 20 minutes under 100 ℃;

Claims

1. the dried bean curd with the mulberries seasoning is characterized in that what it was comprised of the raw material of following weight parts:

2. the preparation method of the dried bean curd with the mulberries seasonings as claimed in claim 1 is characterized in that comprising the following steps:

(5) squeezing:

D, powder obtained above is mixed, add the glycerine of batch mixing 2-4%, above-mentioned white sugar, salt, monosodium glutamate, apple powder, dispersed with stirring, uniform spreading is sprinkled upon above-mentioned beans piece surface, at pressure, is that 1-3Mpa, temperature are under 60-70 ℃, squeezing 20-25 minute, obtain wet base;