CN103583649B - A kind of rice wine bean curd biscuit and preparation method thereof - Google Patents
A kind of rice wine bean curd biscuit and preparation method thereof Download PDFInfo
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- CN103583649B CN103583649B CN201310486890.7A CN201310486890A CN103583649B CN 103583649 B CN103583649 B CN 103583649B CN 201310486890 A CN201310486890 A CN 201310486890A CN 103583649 B CN103583649 B CN 103583649B
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Abstract
The invention discloses a kind of rice wine bean curd biscuit, be made up of the raw material of following weight portion: buckwheat 60-70, profound rice 45-55, Ipomoea batatas 30-40, fructus viticis 1-2, purple sesame 2-3, azalea 3-4, semen astragali complanati 1-2, coffee bean 13-16, lotus seeds 15-20, white sugar 12-14, rice wine 30-40, bean curd 20-25, raisins 15-20, nourishing additive agent 1-2, water are appropriate; Rice wine bean curd biscuit of the present invention, adopt the coarse food grains such as buckwheat, profound rice, Ipomoea batatas as main material, the nutriments such as rich in protein, carbohydrate, trace element and dietary fiber are brought to eater, also with the addition of the health such as bean curd, rice wine good merchantable brand especially, bean curd has tonifying middle-Jiao and Qi, clearing heat and moistening dryness, promotes the production of body fluid to quench thirst, cleans stomach, has additional nutrients, helps digest, improves a poor appetite, prevents and treats the effect such as osteoporosis, anti-cancer.Rice wine have appetizing refresh oneself and have lively atmosphere to nourish blood, enriching yin and nourishing kidney, promotion help blood circulation and metabolism, blood-enriching face-nourishing, the effect of stimulating the circulation of the blood and cause the muscles and joints to relax, improve the health and promoting longevity.
Description
Technical field
The present invention relates to a kind of food and technology field thereof, particularly a kind of rice wine bean curd biscuit and preparation method thereof.
Background technology
Rice wine is rich in the various trace elements such as vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, carrotene, folic acid, pantothenic acid, nicotinic acid and calcium, iron, phosphorus, potassium, sodium, copper, magnesium, zinc, selenium.Be rich in the nutritional labelings such as multivitamin, glucose, amino acid, can whet the appetite after drink refresh oneself and have lively atmosphere to nourish blood, enriching yin and nourishing kidney, promotion help blood circulation and metabolism, blood-enriching face-nourishing, the effect of stimulating the circulation of the blood and cause the muscles and joints to relax, improve the health and promoting longevity.For aching pain in waist and back, numb in every limb and tremble, rheumatic arthritis, traumatic injury, indigestion, apocleisis agitation, rapid heart beat, physique void decline, the illnesss such as damage, anaemia fall in vigour greatly help and curative effect, are all suitable nutrient excellent products of old children.Bean curd is help clearing heat and health preserving food, normal food can tonifying middle-Jiao and Qi, clearing heat and moistening dryness, promote the production of body fluid to quench thirst, clean stomach.Be more suitable for hot physique, halitosis be thirsty, stomach is unclear, hot aftercare person eat.Modern medicine confirms, bean curd apart from having additional nutrients, help digest, outside orectic function, to tooth, bone grow also rather useful, the content of iron in blood can be increased in hematopoiesis function; Bean curd containing cholesterol, is not the herbal cuisine delicacies of hypertension, high fat of blood, high-cholesterol disease and artery sclerosis, patients with coronary heart disease, is also the dietotherapy good merchantable brand that children, weakling and the elderly supplement the nutrients.Bean curd contains abundant phytoestrogen, has good effect to protect against osteoporosis.Suppressing the function of breast cancer, prostate cancer and leukemia in addition, the steroid sterol in bean curd, stigmasterol, is all the active ingredient pressing down cancer.
Summary of the invention
The present invention compensate for the deficiencies in the prior art, provides a kind of rice wine bean curd biscuit and preparation method thereof.
Technical scheme of the present invention is as follows:
Biscuit of the present invention is made up of the raw material of following weight portion: buckwheat 60-70, profound rice 45-55, Ipomoea batatas 30-40, fructus viticis 1-2, purple sesame 2-3, azalea 3-4, semen astragali complanati 1-2, coffee bean 13-16, lotus seeds 15-20, white sugar 12-14, rice wine 30-40, bean curd 20-25, raisins 15-20, nourishing additive agent 1-2, water are appropriate;
Described nourishing additive agent is made up of the raw material of following weight portion: barley seedling powder 50-60, black soya bean 20-30, wax gourd 20-30, onion 15-20, Zornia diphylla (Linn.) Pers 2-3, glossy ganoderma 3-4, matrimony vine 1-2, orange peel 2-3, Radix Angelicae Sinensis 1-2, honeysuckle 5-6, Radix Isatidis 2-3, Coconut Juice 10-12, brown rice soup 11-13, coix seed oil 1-2, water are appropriate.Black soya bean Coconut Juice is worn into soya-bean milk by preparation method; Dish juice is broken into together with onion after wax gourd is cleaned peeling; Zornia diphylla (Linn.) Pers, glossy ganoderma, matrimony vine, orange peel, Radix Angelicae Sinensis, honeysuckle, Radix Isatidis are added suitable quantity of water slow fire boiling 1-2 hour, filters to obtain liquid; Mixed with soya-bean milk, dish juice and other residual components by gained liquid, little fire boils, stirs 20-30 minute, and cooling, spraying dry, to obtain final product.
The concrete steps of the preparation of biscuit are as follows:
(1) be soaked in water buckwheat, profound rice 3-4 hour, and taking-up drains, and coffee bean rice wine grinds pulping, adds buckwheat, after Xuan meter Zhong stirs, is placed in food steamer and cooks, be pounded pureed;
(2) fructus viticis, purple sesame, azalea, semen astragali complanati are added suitable quantity of water, slow fire boiling 1-2 hour after pulverizing slagging, be separated liquid and the dregs of a decoction;
(3) mixed with the dregs of a decoction of step 2 by lotus seeds and add in frying pan, frying 20-30 minute, falls the dregs of a decoction with strainer filtering, is pulverized by the lotus seeds fried;
(4) Ipomoea batatas is removed the peel, break into homogenate together with bean curd, put into white sugar and be heated to boil, mix with other residual components such as the profound rice mud of the buckwheat of step 1, the liquid of step 2, the lotus nut starch of step 3 and raisins, stir, be modulated into dough, place 10-15 minute;
(5) above-mentioned dough is made biscuit, put into baking box and bake.
Beneficial effect of the present invention:
Rice wine bean curd biscuit of the present invention, adopt the coarse food grains such as buckwheat, profound rice, Ipomoea batatas as main material, the nutriments such as rich in protein, carbohydrate, trace element and dietary fiber are brought to eater, also with the addition of the health such as bean curd, rice wine good merchantable brand especially, bean curd has tonifying middle-Jiao and Qi, clearing heat and moistening dryness, promotes the production of body fluid to quench thirst, cleans stomach, has additional nutrients, helps digest, improves a poor appetite, prevents and treats the effect such as osteoporosis, anti-cancer.Rice wine have appetizing refresh oneself and have lively atmosphere to nourish blood, enriching yin and nourishing kidney, promotion help blood circulation and metabolism, blood-enriching face-nourishing, the effect of stimulating the circulation of the blood and cause the muscles and joints to relax, improve the health and promoting longevity.
Specific embodiments
Below in conjunction with following detailed description of the invention, the present invention is described in further detail:
The raw material taking following weight portion (kg) is made: buckwheat 70, profound rice 50, Ipomoea batatas 35, fructus viticis 1, purple sesame 2, azalea 3, semen astragali complanati 2, coffee bean 14, lotus seeds 18, white sugar 13, rice wine 35, bean curd 23, raisins 19, nourishing additive agent 1, water are appropriate;
Described nourishing additive agent is made up of the raw material of following weight portion (kg): barley seedling powder 60, black soya bean 26, wax gourd 30, onion 18, Zornia diphylla (Linn.) Pers 2, glossy ganoderma 3, matrimony vine 1, orange peel 3, Radix Angelicae Sinensis 1, honeysuckle 5, Radix Isatidis 2, Coconut Juice 10-12, brown rice soup 11-13, coix seed oil 1-2, water are appropriate.Black soya bean Coconut Juice is worn into soya-bean milk by preparation method; Dish juice is broken into together with onion after wax gourd is cleaned peeling; Zornia diphylla (Linn.) Pers, glossy ganoderma, matrimony vine, orange peel, Radix Angelicae Sinensis, honeysuckle, Radix Isatidis are added suitable quantity of water slow fire boiling 2 hours, filters to obtain liquid; Mixed with soya-bean milk, dish juice and other residual components by gained liquid, little fire boils, stir 25 minutes, cooling, spraying dry, to obtain final product.
The concrete steps of the preparation method of biscuit are as follows:
(1) buckwheat, profound rice are soaked in water 3 hours, taking-up drains, and coffee bean rice wine grinds pulping, adds buckwheat, after Xuan meter Zhong stirs, is placed in food steamer and cooks, be pounded pureed;
(2) fructus viticis, purple sesame, azalea, semen astragali complanati are added suitable quantity of water, slow fire boiling 1-2 hour after pulverizing slagging, be separated liquid and the dregs of a decoction;
(3) mixed with the dregs of a decoction of step 2 by lotus seeds and add in frying pan, frying 25 minutes, falls the dregs of a decoction with strainer filtering, is pulverized by the lotus seeds fried;
(4) Ipomoea batatas is removed the peel, break into homogenate together with bean curd, put into white sugar and be heated to boil, mix with other residual components such as the profound rice mud of the buckwheat of step 1, the liquid of step 2, the lotus nut starch of step 3 and raisins, stir, be modulated into dough, place 15 minutes;
(5) above-mentioned dough is made biscuit, put into baking box and bake.
Claims (1)
1. a rice wine bean curd biscuit, it is characterized in that, be made up of the raw material of following weight portion: buckwheat 60-70, profound rice 45-55, Ipomoea batatas 30-40, fructus viticis 1-2, purple sesame 2-3, azalea 3-4, semen astragali complanati 1-2, coffee bean 13-16, lotus seeds 15-20, white sugar 12-14, rice wine 30-40, bean curd 20-25, raisins 15-20, nourishing additive agent 1-2, water are appropriate; Described nourishing additive agent is made up of the raw material of following weight portion: barley seedling powder 50-60, black soya bean 20-30, wax gourd 20-30, onion 15-20, Zornia diphylla (Linn.) Pers 2-3, glossy ganoderma 3-4, matrimony vine 1-2, orange peel 2-3, Radix Angelicae Sinensis 1-2, honeysuckle 5-6, Radix Isatidis 2-3, Coconut Juice 10-12, brown rice soup 11-13, coix seed oil 1-2, water are appropriate; Black soya bean Coconut Juice is worn into soya-bean milk by preparation method; Dish juice is broken into together with onion after wax gourd is cleaned peeling; Zornia diphylla (Linn.) Pers, glossy ganoderma, matrimony vine, orange peel, Radix Angelicae Sinensis, honeysuckle, Radix Isatidis are added suitable quantity of water slow fire boiling 1-2 hour, filters to obtain liquid; Mixed with soya-bean milk, dish juice and other residual components by gained liquid, little fire boils, stirs 20-30 minute, cooling, and spraying dry, to obtain final product;
The concrete steps of the preparation method of described rice wine bean curd biscuit are as follows:
(1) be soaked in water buckwheat, profound rice 3-4 hour, and taking-up drains, and coffee bean rice wine grinds pulping, adds buckwheat, after Xuan meter Zhong stirs, is placed in food steamer and cooks, be pounded pureed;
(2) fructus viticis, purple sesame, azalea, semen astragali complanati are added suitable quantity of water, slow fire boiling 1-2 hour after pulverizing slagging, be separated liquid and the dregs of a decoction;
(3) mixed with the dregs of a decoction of step 2 by lotus seeds and add in frying pan, frying 20-30 minute, falls the dregs of a decoction with strainer filtering, is pulverized by the lotus seeds fried;
(4) Ipomoea batatas is removed the peel, break into homogenate together with bean curd, put into white sugar and be heated to boil, mix with other residual components such as the profound rice mud of the buckwheat of step 1, the liquid of step 2, the lotus nut starch of step 3 and raisins, stir, be modulated into dough, place 10-15 minute;
(5) above-mentioned dough is made biscuit, put into baking box and bake.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310486890.7A CN103583649B (en) | 2013-10-17 | 2013-10-17 | A kind of rice wine bean curd biscuit and preparation method thereof |
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| CN201310486890.7A CN103583649B (en) | 2013-10-17 | 2013-10-17 | A kind of rice wine bean curd biscuit and preparation method thereof |
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| Publication Number | Publication Date |
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| CN103583649A CN103583649A (en) | 2014-02-19 |
| CN103583649B true CN103583649B (en) | 2016-01-20 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103891836A (en) * | 2014-03-12 | 2014-07-02 | 安徽金鹰农业科技有限公司 | Dietary fiber buckwheat cookie and preparation method thereof |
| CN105379810A (en) * | 2015-12-04 | 2016-03-09 | 许昌学院 | Sweet potato and orange biscuit and preparation method thereof |
| CN106262875A (en) * | 2016-08-05 | 2017-01-04 | 正安县天缘生态科技有限公司 | A kind of preparation method of Herba Sedi Aizoon health preservation powder |
| CN106262814A (en) * | 2016-08-05 | 2017-01-04 | 正安县天缘生态科技有限公司 | A kind of Herba Sedi Aizoon health preservation powder compositions |
| CN107439695A (en) * | 2017-08-02 | 2017-12-08 | 合肥市凤落河豆制食品有限公司 | A kind of flavor dried bean curd preparation method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101779687A (en) * | 2010-01-15 | 2010-07-21 | 安徽乐健绿色食品有限公司 | High-fiber sugarless bean dreg biscuit and processing method thereof |
| CN102812983A (en) * | 2012-08-23 | 2012-12-12 | 湖南农业大学 | Rice wine lees biscuit and preparation method thereof |
| CN103250757A (en) * | 2013-04-08 | 2013-08-21 | 朱红 | Heat-clearing biscuit made of stevia rebaudiana leaves |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101779687A (en) * | 2010-01-15 | 2010-07-21 | 安徽乐健绿色食品有限公司 | High-fiber sugarless bean dreg biscuit and processing method thereof |
| CN102812983A (en) * | 2012-08-23 | 2012-12-12 | 湖南农业大学 | Rice wine lees biscuit and preparation method thereof |
| CN103250757A (en) * | 2013-04-08 | 2013-08-21 | 朱红 | Heat-clearing biscuit made of stevia rebaudiana leaves |
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