CN103494125A - Dried bean curd prepared from green soya bean as main material - Google Patents

Abstract

The invention discloses dried bean curd prepared from green soya bean as a main material. The dried bean curd is prepared from 100-110 weight parts of green soya bean, 7-10 weight parts of walnut kernel, 5-7 weight parts of red date, 2-4 weight parts of tremella, 3-5 weight parts of mushroom, 1-2 weight parts of snakegourd fruit leaf, 1-2 weight parts of cassia twig, 1-2 weight parts of garden burnet, 2-7 weight parts of haw seed powder, 2-6 weight parts of table salt, 0.5-1 weight part of monosodium glutamate, 0.6-1 weight part of sodium citrate, a proper amount of red bayberry, and 0.03-0.05 weight 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 the powder before squeezing and use of red bayberry as a taste conditioning agent, the dried bean curd has a high health-care value. Red bayberry has effects of harmonizing stomach and stopping vomiting, engendering liquid and allaying thirst, and promoting digestion. Cassia twig has the effects of sweating and relaxing muscles, warm channels to dredge the channels, reinforcing yang to promote the flow of qi, and dispelling cold and relieving pain.

Description

A kind ofly take the dried bean curd that green soya bean is major ingredient

Technical field

The present invention relates generally to a kind of dried bean curd that green soya bean is major ingredient of take, and 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, Chinese hawthorn seed powder 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, red bayberry is sour-sweet and nontoxic, also has very strong health care and is worth, and the method for improving traditional dried bean curd mouthfeel with red bayberry 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 that green soya bean is major ingredient of take is provided.

The present invention is achieved by the following technical solutions:

A kind ofly take the dried bean curd that green soya bean is major ingredient, it is comprised of the raw material of following weight parts:

Green soya bean 100-110, walnut kernel 7-10, red date 5-7, white fungus 2-4, mushroom 3-5, Snakegourd Fruit leaf 1-2, cassia twig 1-2, garden burnet 1-2, Chinese hawthorn seed powder 2-7, salt 2-6, monosodium glutamate 0.5-1, natrium citricum 0.6-1, red bayberry are appropriate, bean product defoamer 0.03-0.05.

A kind of preparation method of take the dried bean curd that green soya bean is major ingredient comprises the following steps:

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

(2) defibrination: the green soya bean after soaking is separated and obtains pure slurry through 2-4 time after defibrination in fiberizer with walnut kernel, 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 1-3 hour in a, the acetum that is 10-15% in concentration after the red date of above-mentioned weight portion is cleaned, take out and add 4-6 times of water boiling, boil rear stoning, drying and crushing;

B, the white fungus of above-mentioned weight portion, mushroom are soaked in frozen water to 10-20 minute, add appropriate salt slow fire frying 1-2 minute in pot, grind into powder after taking-up;

C, above-mentioned garden burnet is cleaned to section, be placed in barley broo and soak 10-20 minute, then put into pot and heat with high heat, fry to sepia, taking-up is dried, and with above-mentioned cassia twig, Snakegourd Fruit leaf, mixes, and grinds into powder;

D, powder obtained above is mixed, add the glycerine of batch mixing 2-4%, above-mentioned Chinese hawthorn seed powder, salt, monosodium glutamate, natrium citricum 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;

(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: red bayberry is clean, stoning is squeezed the juice, heating 15-20 minute under the condition of 70-75 ℃, 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 that green soya bean is major ingredient of take.

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 red bayberry as the taste conditioning agent, for providing high health care, product is worth, wherein red bayberry has and the stomach preventing or arresting vomiting, promotes the production of body fluid to quench thirst, and lives the effects such as digestion, cassia twig is for the sweating expelling pathogenic factors from muscles and skin, warming meridians and promoting circulation of qi, help yang transforming qi, eliminating cold to stop pain.

The specific embodiment

Embodiment 1

A kind ofly take the dried bean curd that green soya bean is major ingredient, it is comprised of the raw material of following weight parts (kilogram):

Green soya bean 110, walnut kernel 10, red date 7, white fungus 4, mushroom 5, Snakegourd Fruit leaf 2, cassia twig 2, garden burnet 2, Chinese hawthorn seed powder 2, salt 6, monosodium glutamate 1, natrium citricum 0.6, red bayberry are appropriate, bean product defoamer 0.05.

A kind of preparation method of take the dried bean curd that green soya bean is major ingredient comprises the following steps:

(1) soak: first above-mentioned green soya bean and walnut kernel are soaked 10 minutes in frozen water, then soak 20 hours in the water of 20 ℃;

(2) defibrination: the green soya bean after soaking is separated and obtains pure slurry through 4 times after defibrination in fiberizer with walnut kernel, 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 17 ripple magnesium degree, some slurry temperature is 85 ℃;

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

(5) squeezing:

Soak 3 hours in a, the acetum that is 15% in concentration after the red date of above-mentioned weight portion is cleaned, take out and add 6 times of water boilings, boil rear stoning, drying and crushing;

B, the white fungus of above-mentioned weight portion, mushroom are soaked 20 minutes in frozen water, add appropriate salt slow fire frying 1-2 minute in pot, grind into powder after taking-up;

C, above-mentioned garden burnet is cleaned to section, be placed in barley broo and soak 20 minutes, then put into pot and heat with high heat, fry to sepia, taking-up is dried, and with above-mentioned cassia twig, Snakegourd Fruit leaf, mixes, and grinds into powder;

D, powder obtained above is mixed, add the glycerine of batch mixing 4%, above-mentioned Chinese hawthorn seed powder, salt, monosodium glutamate, natrium citricum 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: red bayberry is clean, stoning is squeezed the juice, under the condition of 75 ℃, 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 ℃;

(10) sterilizing, packing, obtain the described dried bean curd that green soya bean is major ingredient of take.

Claims (2)

1. take the dried bean curd that green soya bean is major ingredient for one kind, it is characterized in that what it was comprised of the raw material of following weight parts:

Green soya bean 100-110, walnut kernel 7-10, red date 5-7, white fungus 2-4, mushroom 3-5, Snakegourd Fruit leaf 1-2, cassia twig 1-2, garden burnet 1-2, Chinese hawthorn seed powder 2-7, salt 2-6, monosodium glutamate 0.5-1, natrium citricum 0.6-1, red bayberry are appropriate, bean product defoamer 0.03-0.05.

2. a preparation method of take the dried bean curd that green soya bean is major ingredient as claimed in claim 1 is characterized in that comprising the following steps:

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

(2) defibrination: the green soya bean after soaking is separated and obtains pure slurry through 2-4 time after defibrination in fiberizer with walnut kernel, 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 1-3 hour in a, the acetum that is 10-15% in concentration after the red date of above-mentioned weight portion is cleaned, take out and add 4-6 times of water boiling, boil rear stoning, drying and crushing;

B, the white fungus of above-mentioned weight portion, mushroom are soaked in frozen water to 10-20 minute, add appropriate salt slow fire frying 1-2 minute in pot, grind into powder after taking-up;

C, above-mentioned garden burnet is cleaned to section, be placed in barley broo and soak 10-20 minute, then put into pot and heat with high heat, fry to sepia, taking-up is dried, and with above-mentioned cassia twig, Snakegourd Fruit leaf, mixes, and grinds into powder;

D, powder obtained above is mixed, add the glycerine of batch mixing 2-4%, above-mentioned Chinese hawthorn seed powder, salt, monosodium glutamate, natrium citricum 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;

(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: red bayberry is clean, stoning is squeezed the juice, heating 15-20 minute under the condition of 70-75 ℃, 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 that green soya bean is major ingredient of take.