CN103504024A - Dried tofu with mung beans as main ingredients - Google Patents

Abstract

The invention discloses dried tofu with mung beans as main ingredients. The dried tofu comprises the following raw materials in parts by weight: 97-105 parts of mung beans, 6-10 parts of peas, 4-6 parts of citrus, 2-4 parts of honeysuckle, 2-3 parts of chrysanthemum, 2-3 parts of rehmannia flower, 1-2 parts of eucommia ulmoides, 1-2 parts of semen cassiae, 1-3 parts of vital gluten, 2-8 parts of Chinese hawthorn seed powder, 3-6 parts of salt, a proper amount of mulberry and 0.03-0.05 part of bean product defoaming agent. The dried tofu prepared by the invention has rich nutrition and good taste; the plurality of powder agent added before squeezing and the method of using the mulberry as flavor modifier provide high health protection value to the product; the waxberry has the effects of harmonizing stomach, preventing vomiting, producing saliva, slaking thirst, helping digestion and so on; and the eucommia ulmoides has prominent effects of tonifying liver and kidney, strengthening bones and muscles, clearing body garbage, reinforcing body cell material metabolism, preventing muscles and bones from ageing, balancing body blood pressure, decomposing body cholesterol, reducing body fat, recovering vascular elasticity, helping diuresis, clearing heat, achieving broad-spectrum antibacterial effect, exciting nervous centralis, increasing leucocyte quanquty and promoting human immunity.

Description

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

Technical field

The present invention relates generally to a kind of dried bean curd that mung bean is major ingredient of take, and 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, Chinese hawthorn seed powder 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, 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 mung bean is major ingredient of take is provided.

The present invention is achieved by the following technical solutions:

The dried bean curd that the mung bean of take is major ingredient, it is comprised of the raw material of following weight parts:

Mung bean 97-105, pea 6-10, oranges and tangerines 4-6, honeysuckle 2-4, chrysanthemum 2-3, adhesive rehmannia flower 2-3, bark of eucommia 1-2, cassia seed 1-2, Gluten 1-3, Chinese hawthorn seed powder 2-8, salt 3-8, red bayberry are appropriate, bean product defoamer 0.03-0.05.

A preparation method for the dried bean curd that mung bean is major ingredient, comprises the following steps:

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

(2) defibrination: the mung bean after soaking and pea 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, be cut into silk after the above-mentioned bark of eucommia is cleaned, in the saline solution that is 10-15% in concentration, soak 20-30 minute, after taking-up, put into pot, with slow fire fry to micro-have focal spot till, after taking-up, dry, grind into powder;

B, the honeysuckle of above-mentioned weight portion, chrysanthemum, adhesive rehmannia flower are mixed, join in the crock that yellow rice wine is housed, at 70-80 ℃, heat 6-10 minute, after taking out and draining, mix with above-mentioned oranges and tangerines, grind into powder;

C, above-mentioned cassia seed is cleaned, put in pot, with slow fire, fry to micro-and have a cracker, micro-heaving, inner yellow, and while overflowing fragrance, take out and dry in the air coolly, grind into powder;

D, each powder obtained above is mixed with above-mentioned Gluten, add the glycerine of batch mixing 2-4%, above-mentioned Chinese hawthorn seed powder, salt, dispersed with stirring, uniform spreading is sprinkled upon above-mentioned beans piece surface, at pressure, is that 1-3Mpa, temperature are at 60-70 ℃, 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: red bayberry is clean, stoning is squeezed the juice, under the condition of 70-75 ℃, 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 ℃, drain after taking-up;

(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, the dried bean curd that the mung bean of take described in obtaining is major ingredient.

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 red bayberry as the method for taste conditioning agent, for providing high health care, product is worth, wherein red bayberry has and stomach preventing or arresting vomiting, promote the production of body fluid to quench thirst, live the effects such as digestion, the bark of eucommia has filling liver kidney, strengthening the bones and muscles, remove rubbish in body, strengthen human body cell metabolism, prevent that muscle skeleton is aging, balance human blood-pressure, decomposer inner cholesterol, reduce body fat, recover blood vessel elasticity, diuresis heat-clearing, broad-spectrum antiseptic, stimulating central nervous system, improve white blood cell count, strengthen the remarkable efficacy such as body immunity .

The specific embodiment

Embodiment 1

A dried bean curd that the mung bean of take is major ingredient, it by following weight parts (kilogram) raw material form:

Mung bean 105, pea 10, oranges and tangerines 6, honeysuckle 4, chrysanthemum 3, adhesive rehmannia flower 3, the bark of eucommia 2, cassia seed 2, Gluten 3, Chinese hawthorn seed powder 8, salt 8, red bayberry are appropriate, bean product defoamer 0.05.

A preparation method for the dried bean curd that mung bean is major ingredient, comprises the following steps:

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

(2) defibrination: the mung bean after soaking and pea 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, be cut into silk after the above-mentioned bark of eucommia is cleaned, in the saline solution that is 15% in concentration, soak 30 minutes, after taking-up, put into pot, with slow fire fry to micro-have focal spot till, after taking-up, dry, grind into powder;

B, the honeysuckle of above-mentioned weight portion, chrysanthemum, adhesive rehmannia flower are mixed, join in the crock that yellow rice wine is housed, at 80 ℃, heat 10 minutes, after taking out and draining, mix with above-mentioned oranges and tangerines, grind into powder;

C, above-mentioned cassia seed is cleaned, put in pot, with slow fire, fry to micro-and have a cracker, micro-heaving, inner yellow, and while overflowing fragrance, take out and dry in the air coolly, grind into powder;

D, each powder obtained above is mixed with above-mentioned Gluten, add the glycerine of batch mixing 4%, above-mentioned Chinese hawthorn seed powder, salt, 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: red bayberry is clean, stoning is squeezed the juice, under the condition of 75 ℃, 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, 28 ℃ 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, drain after taking-up;

(9) baking: first prebake conditions 5 minutes at 80 ℃, then at 100 ℃, toast 20 minutes;

(10) sterilizing, packing, the dried bean curd that the mung bean of take described in obtaining is major ingredient.

Claims (2)

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

Mung bean 97-105, pea 6-10, oranges and tangerines 4-6, honeysuckle 2-4, chrysanthemum 2-3, adhesive rehmannia flower 2-3, bark of eucommia 1-2, cassia seed 1-2, Gluten 1-3, Chinese hawthorn seed powder 2-8, salt 3-8, red bayberry are appropriate, bean product defoamer 0.03-0.05.

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

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

(2) defibrination: the mung bean after soaking and pea 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, be cut into silk after the above-mentioned bark of eucommia is cleaned, in the saline solution that is 10-15% in concentration, soak 20-30 minute, after taking-up, put into pot, with slow fire fry to micro-have focal spot till, after taking-up, dry, grind into powder;

B, the honeysuckle of above-mentioned weight portion, chrysanthemum, adhesive rehmannia flower are mixed, join in the crock that yellow rice wine is housed, at 70-80 ℃, heat 6-10 minute, after taking out and draining, mix with above-mentioned oranges and tangerines, grind into powder;

C, above-mentioned cassia seed is cleaned, put in pot, with slow fire, fry to micro-and have a cracker, micro-heaving, inner yellow, and while overflowing fragrance, take out and dry in the air coolly, grind into powder;

D, each powder obtained above is mixed with above-mentioned Gluten, add the glycerine of batch mixing 2-4%, above-mentioned Chinese hawthorn seed powder, salt, dispersed with stirring, uniform spreading is sprinkled upon above-mentioned beans piece surface, at pressure, is that 1-3Mpa, temperature are at 60-70 ℃, 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: red bayberry is clean, stoning is squeezed the juice, under the condition of 70-75 ℃, 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 ℃, drain after taking-up;

(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, the dried bean curd that the mung bean of take described in obtaining is major ingredient.