CN103504021A - Dried bean curd containing fructus amomi - Google Patents
Dried bean curd containing fructus amomi Download PDFInfo
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- CN103504021A CN103504021A CN201310434282.1A CN201310434282A CN103504021A CN 103504021 A CN103504021 A CN 103504021A CN 201310434282 A CN201310434282 A CN 201310434282A CN 103504021 A CN103504021 A CN 103504021A
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Abstract
The invention discloses dried bean curd containing fructus amomi. The dried bean curd comprises the following raw materials in parts by weight: 50-60 parts of yellow beans, 30-40 parts of red beans, 8-10 parts of peanuts, 4-6 parts of dried grapes, 3-4 parts of dried mangoes, 2-3 parts of hawthorn seeds, 2-3 parts of dried sweet potatoes, 1-2 parts of white atractylodes rhizome, 1-2 parts of fructus amomi, 2-3 parts of fresh ginger, 2-6 parts of white sugar, 2-6 parts of salt, 0.5-1 part of monosodium glutamate, a proper amount of mulberries and 0.03-0.05 parts of a bean product de-foaming agent. The dried bean curd provided by the invention is rich in nutrition and good in mouth feel; various powder added before squeezing and a method of utilizing the mulberries as a flavor regulator provide a high healthcare value for the dried bean curd, wherein the mulberries can be used for treating dizziness due to deficiency of liver and kidney and deficiency of blood and essence, soreness of waist, tinnitus, premature graying of hair, insomnia, dreaminess, thirst due to body fluid deficiency, consumptive thirst and constipation due to intestinal dryness, nourishing yin and moisturizing lung; the fructus amomi mainly acts on stomach, kidney and spleen of a human body and can be used for promoting vital energy circulation, regulating flavor, harmonizing stomach and refreshing spleen.
Description
Technical field
The present invention relates generally to a kind of dried bean curd containing fructus amomi, belongs to food processing field.
Background technology
The food that dried bean curd is liked as people is more and more subject to people's attention, tradition dried bean curd is used various bean materials to add salt, white sugar etc. to make, cause 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 also become with the improvement of mouthfeel 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 containing fructus amomi is provided.
The present invention is achieved by the following technical solutions:
Containing the dried bean curd of fructus amomi, it is comprised of the raw material of following weight parts:
Soya bean 50-60, red bean 30-40, peanut 8-10, raisins 4-6, dried mango 3-4, Chinese hawthorn seed 2-3, dried sweet potato 2-3, bighead atractylodes rhizome 1-2, fructus amomi 1-2, ginger 2-3, white sugar 2-6, salt 2-6, monosodium glutamate 0.5-1, mulberries are appropriate, bean product defoamer 0.03-0.05.
A preparation method for the dried bean curd of fructus amomi, comprises the following steps:
(1) soak: first above-mentioned soya bean, red bean and peanut are soaked to 5-10 minute in frozen water, then soak 15-20 hour in the water of 15-20 ℃;
(2) defibrination: soya bean, red bean and peanut after soaking are separatedly obtained to pure slurry through 2-4 time after defibrination in fiberizer, in temperature, be first boiling 6-10 minute at 50-60 ℃, then at temperature 95-100 ℃ of boiling 30-40 minute, 3-5 minute before boiling finishes, add above-mentioned bean product defoamer, cross 200-250 mesh sieve and obtain filter pulp;
(3) slurry: the coagulating agent of some slurry use is the edible magnesium chloride of 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 beans piece, top box;
(5) squeezing:
A, by the bighead atractylodes rhizome section of above-mentioned weight portion, in the glutinous rice soup boiling, soak 20-30 minute, taking-up drains, get the salt fine powder of bighead atractylodes rhizome quality 20-30%, put in pot and make popular, add the bighead atractylodes rhizome sheet after draining, stir-fry is taken out when outside hangs with ashen, and sieve removes salt, after cooling, is ground into powder;
B, the raisins of above-mentioned weight portion, dried mango, Chinese hawthorn seed, dried sweet potato are mixed and grind into powder;
C, the fructus amomi of above-mentioned weight portion is mixed with ginger, after the honey that adds compound weight 5-8% stirs, enter pot slow fire 3-5 minute that stir-fries, discharging is cooling, grinds into powder;
D, powder obtained above is mixed, add the glycerine of batch mixing 2-4%, above-mentioned white sugar, salt, monosodium glutamate, dispersed with stirring, uniform spreading is sprinkled upon above-mentioned beans piece surface, at pressure, is that 1-3Mpa, temperature are at 60-70 ℃, and squeezing 20-25 minute, obtains wet base;
(6) stew in soy sauces: temperature is 75-85 ℃, the time is 10-15min, bittern salt is 5-6%;
(7) baste preparation: mulberries are cleaned, squeezed the juice, under the condition of 80-90 ℃, heat 15-20 minute, be statically placed in normal temperature, with clarified solution above 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%, after mix and blend, obtain baste;
(8) seasoning: the dried bean curd after a stew in soy sauce is joined in its weight 3-4 above-mentioned baste doubly, soak 10-12 minute at 50-60 ℃;
(9) baking: the prebake conditions 3-5 minute at 60-80 ℃ of elder generation then toasts 15-20 minute at 95-100 ℃;
(10) sterilizing, packing, obtain the described dried bean curd containing fructus amomi.
Advantage of the present invention is:
Dried bean curd that the present invention produces is nutritious, good mouthfeel, various pulvis that add before squeezing and utilize mulberries as the method for 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; Fructus amomi Main Function is in stomach, kidney and the spleen of human body, can promoting the circulation of qi seasoning, and stomach is amusing.
The specific embodiment
Embodiment 1
Containing the dried bean curd of fructus amomi, it by following weight parts (kilogram) raw material form:
Soya bean 60, red bean 40, peanut 10, raisins 6, dried mango 4, Chinese hawthorn seed 3, dried sweet potato 3, the bighead atractylodes rhizome 2, fructus amomi 2, ginger 3, white sugar 6, salt 2, monosodium glutamate 0.5, mulberries are appropriate, bean product defoamer 0.05.
A preparation method for the dried bean curd of fructus amomi, comprises the following steps:
(1) soak: first above-mentioned soya bean, red bean and peanut are soaked 10 minutes in frozen water, then in the water of 20 ℃, soak 20 hours;
(2) defibrination: soya bean, red bean and peanut after soaking are separatedly obtained to pure slurry through 4 times after defibrination in fiberizer, in temperature, be first boiling 10 minutes at 60 ℃, then 100 ℃ of boilings of temperature 40 minutes, before boiling finishes 5 minutes, add above-mentioned bean product defoamer, cross 250 mesh sieves and obtain filter pulp;
(3) slurry: the coagulating agent of some slurry use is the edible magnesium chloride of 17 ripple magnesium degree, some slurry temperature is 85 ℃;
(4) broken brain: the material of above-mentioned some slurry moulding is broken into beans piece, top box;
(5) squeezing:
A, by the bighead atractylodes rhizome section of above-mentioned weight portion, in the glutinous rice soup boiling, soak 30 minutes, taking-up drains, get the salt fine powder of bighead atractylodes rhizome quality 30%, put in pot and make popular, add the bighead atractylodes rhizome sheet after draining, stir-fry is taken out when outside hangs with ashen, and sieve removes salt, after cooling, is ground into powder;
B, the raisins of above-mentioned weight portion, dried mango, Chinese hawthorn seed, dried sweet potato are mixed and grind into powder;
C, the fructus amomi of above-mentioned weight portion is mixed with ginger, after the honey that adds compound weight 8% stirs, enter pot slow fire and stir-fry 5 minutes, discharging is cooling, grinds into powder;
D, powder obtained above is mixed, add the glycerine of batch mixing 4%, above-mentioned white sugar, salt, monosodium glutamate, dispersed with stirring, uniform spreading is sprinkled upon above-mentioned beans piece surface, at pressure, is that 3Mpa, temperature are at 70 ℃, squeezes 25 minutes, obtains wet base;
(6) stew in soy sauces: temperature is 85 ℃, the time is 15min, bittern salt is 6%;
(7) baste preparation: mulberries are clean, stoning is squeezed the juice, under the condition of 85 ℃, heat 20 minutes, be statically placed in normal temperature, with clarified solution above 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, after mix and blend, obtain baste;
(8) seasoning: the dried bean curd after a stew in soy sauce is joined in the above-mentioned baste of 4 times of its weight, soak at 60 ℃ 12 minutes;
(9) baking: first prebake conditions 5 minutes at 80 ℃, then at 100 ℃, toast 20 minutes;
(10) sterilizing, packing, obtain the described dried bean curd containing fructus amomi.
Claims (2)
1. containing the dried bean curd of fructus amomi, it is characterized in that what it was comprised of the raw material of following weight parts:
Soya bean 50-60, red bean 30-40, peanut 8-10, raisins 4-6, dried mango 3-4, Chinese hawthorn seed 2-3, dried sweet potato 2-3, bighead atractylodes rhizome 1-2, fructus amomi 1-2, ginger 2-3, white sugar 2-6, salt 2-6, monosodium glutamate 0.5-1, mulberries are appropriate, bean product defoamer 0.03-0.05.
2. a preparation method for the dried bean curd containing fructus amomi as claimed in claim 1, is characterized in that comprising the following steps:
(1) soak: first above-mentioned soya bean, red bean and peanut are soaked to 5-10 minute in frozen water, then soak 15-20 hour in the water of 15-20 ℃;
(2) defibrination: soya bean, red bean and peanut after soaking are separatedly obtained to pure slurry through 2-4 time after defibrination in fiberizer, in temperature, be first boiling 6-10 minute at 50-60 ℃, then at temperature 95-100 ℃ of boiling 30-40 minute, 3-5 minute before boiling finishes, add above-mentioned bean product defoamer, cross 200-250 mesh sieve and obtain filter pulp;
(3) slurry: the coagulating agent of some slurry use is the edible magnesium chloride of 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 beans piece, top box;
(5) squeezing:
A, by the bighead atractylodes rhizome section of above-mentioned weight portion, in the glutinous rice soup boiling, soak 20-30 minute, taking-up drains, get the salt fine powder of bighead atractylodes rhizome quality 20-30%, put in pot and make popular, add the bighead atractylodes rhizome sheet after draining, stir-fry is taken out when outside hangs with ashen, and sieve removes salt, after cooling, is ground into powder;
B, the raisins of above-mentioned weight portion, dried mango, Chinese hawthorn seed, dried sweet potato are mixed and grind into powder;
C, the fructus amomi of above-mentioned weight portion is mixed with ginger, after the honey that adds compound weight 5-8% stirs, enter pot slow fire 3-5 minute that stir-fries, discharging is cooling, grinds into powder;
D, powder obtained above is mixed, add the glycerine of batch mixing 2-4%, above-mentioned white sugar, salt, monosodium glutamate, dispersed with stirring, uniform spreading is sprinkled upon above-mentioned beans piece surface, at pressure, is that 1-3Mpa, temperature are at 60-70 ℃, and squeezing 20-25 minute, obtains wet base;
(6) stew in soy sauces: temperature is 75-85 ℃, the time is 10-15min, bittern salt is 5-6%;
(7) baste preparation: mulberries are cleaned, squeezed the juice, under the condition of 80-90 ℃, heat 15-20 minute, be statically placed in normal temperature, with clarified solution above 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%, after mix and blend, obtain baste;
(8) seasoning: the dried bean curd after a stew in soy sauce is joined in its weight 3-4 above-mentioned baste doubly, soak 10-12 minute at 50-60 ℃;
(9) baking: the prebake conditions 3-5 minute at 60-80 ℃ of elder generation then toasts 15-20 minute at 95-100 ℃;
(10) sterilizing, packing, obtain the described dried bean curd containing fructus amomi.
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| CN201310434282.1A CN103504021A (en) | 2013-09-23 | 2013-09-23 | Dried bean curd containing fructus amomi |
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| CN201310434282.1A CN103504021A (en) | 2013-09-23 | 2013-09-23 | Dried bean curd containing fructus amomi |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104095045A (en) * | 2014-06-17 | 2014-10-15 | 马鞍山江心绿洲食品有限公司 | Dried bean curd with cock meat and river snails and preparation method thereof |
| CN104095042A (en) * | 2014-06-17 | 2014-10-15 | 马鞍山江心绿洲食品有限公司 | Dried bean curd with goat milk and eels and preparation method thereof |
| CN104095073A (en) * | 2014-06-20 | 2014-10-15 | 马鞍山市黄池食品（集团）有限公司 | Fragrant dried bean curd with four kinds of beans and kelp 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 |
| CN104095075A (en) * | 2014-06-20 | 2014-10-15 | 马鞍山市黄池食品（集团）有限公司 | Chili and sour mango dried tofu and preparation method thereof |
| CN104161131A (en) * | 2014-07-23 | 2014-11-26 | 马鞍山江心绿洲食品有限公司 | Dried bean curd containing fruits and raisins |
| CN104161129A (en) * | 2014-07-09 | 2014-11-26 | 安徽人人福豆业有限公司 | Crispy fruit wine sauced dried bean curd and preparation method thereof |
| CN104206550A (en) * | 2014-07-23 | 2014-12-17 | 马鞍山江心绿洲食品有限公司 | Milk-flavor dried bean curd with shredded chicken |
| CN105192088A (en) * | 2015-08-18 | 2015-12-30 | 安徽红花食品有限公司 | Peanut mulberry maltose and soybean combined nutritive bean curd sheets and making method |
| CN105285148A (en) * | 2015-11-13 | 2016-02-03 | 重庆市盛沿食品有限责任公司 | Manufacturing method of spiced memorable dried bean curd |
| CN105285138A (en) * | 2014-07-02 | 2016-02-03 | 九三粮油工业集团有限公司 | Sweet-scented dried bean curd |
| CN106561834A (en) * | 2016-09-22 | 2017-04-19 | 金仁元 | Dried-crisp flavor bean curd thin sheets |
| CN106578114A (en) * | 2016-09-22 | 2017-04-26 | 金仁元 | Flavor frozen dried beancurd |
| CN109757567A (en) * | 2019-03-26 | 2019-05-17 | 贵州大学 | A kind of preparation method of halogen dried bean curd |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104095045A (en) * | 2014-06-17 | 2014-10-15 | 马鞍山江心绿洲食品有限公司 | Dried bean curd with cock meat and river snails and preparation method thereof |
| CN104095042A (en) * | 2014-06-17 | 2014-10-15 | 马鞍山江心绿洲食品有限公司 | Dried bean curd with goat milk and eels 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 |
| CN104095073A (en) * | 2014-06-20 | 2014-10-15 | 马鞍山市黄池食品（集团）有限公司 | Fragrant dried bean curd with four kinds of beans and kelp and preparation method thereof |
| CN104095075A (en) * | 2014-06-20 | 2014-10-15 | 马鞍山市黄池食品（集团）有限公司 | Chili and sour mango dried tofu and preparation method thereof |
| CN105285138A (en) * | 2014-07-02 | 2016-02-03 | 九三粮油工业集团有限公司 | Sweet-scented dried bean curd |
| CN104161129A (en) * | 2014-07-09 | 2014-11-26 | 安徽人人福豆业有限公司 | Crispy fruit wine sauced dried bean curd and preparation method thereof |
| CN104206550A (en) * | 2014-07-23 | 2014-12-17 | 马鞍山江心绿洲食品有限公司 | Milk-flavor dried bean curd with shredded chicken |
| CN104161131A (en) * | 2014-07-23 | 2014-11-26 | 马鞍山江心绿洲食品有限公司 | Dried bean curd containing fruits and raisins |
| CN105192088A (en) * | 2015-08-18 | 2015-12-30 | 安徽红花食品有限公司 | Peanut mulberry maltose and soybean combined nutritive bean curd sheets and making method |
| CN105285148A (en) * | 2015-11-13 | 2016-02-03 | 重庆市盛沿食品有限责任公司 | Manufacturing method of spiced memorable dried bean curd |
| CN106561834A (en) * | 2016-09-22 | 2017-04-19 | 金仁元 | Dried-crisp flavor bean curd thin sheets |
| CN106578114A (en) * | 2016-09-22 | 2017-04-26 | 金仁元 | Flavor frozen dried beancurd |
| CN109757567A (en) * | 2019-03-26 | 2019-05-17 | 贵州大学 | A kind of preparation method of halogen dried bean curd |
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Application publication date: 20140115 |