CN103609728A - Qi and blood tonifying beancurd and preparation method thereof - Google Patents
Qi and blood tonifying beancurd and preparation method thereof Download PDFInfo
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- CN103609728A CN103609728A CN201310543657.8A CN201310543657A CN103609728A CN 103609728 A CN103609728 A CN 103609728A CN 201310543657 A CN201310543657 A CN 201310543657A CN 103609728 A CN103609728 A CN 103609728A
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Abstract
The invention discloses qi and blood tonifying beancurd and a preparation method thereof. The beancurd is prepared from soybeans, oat, walnut kernel, gingko, white radish, tremella, shepherdspurse herb, pumpkin flower, dandelion, rhodiola rosea, Chinese violet, radix angelicae dahuricae and the like as raw materials. The beancurd has the beneficial effects that the beancurd is fragrant, tender in taste and rich in flavor, and has the effect of tonifying qi and blood, and is beneficial to health.
Description
Invention field
The present invention relates to food processing field, relate to or rather a kind of bean curd and preparation method thereof.
Background technology
Soybean is that protein content extremely enriches and very cheap food.But its circumstances are once once awkward, and the soybean of boiling is difficult to cause people's appetite, and can make ventosity.People need better soybean edible way, afterwards, with bittern, select soya-bean milk processed and have invented bean curd.The birth of bean curd has thoroughly changed the destiny of soybean.Bean curd, becomes and is more prone to the absorption of soybean protein and utilization by human body; The soft flexible individual character of bean curd leaves great space for the creativity to the Chinese that know how to cook, and therefore bean curd be also produced out the dish of a great variety, to adapt to different regions people's taste and hobby.All these, allow common soybean obtain distillation.Even to this day, historical ，Shen Shou China people, periphery various countries and the people of the world's of existing more than 2,100 year likes.Be developed so far, black soya bean, soya bean, white peas or beans, pea, peanut bean and mung bean etc., all can be used to make bean curd, and great variety of goods, of all shapes and colors, has unique flavor, and manufacture craft simple edible is feature easily.Bean curd high protein, low fat, tool is hypotensive, reducing blood lipid, the effect of norcholesterol.Be raw ripe all can, old children is all suitable, health care, the delicacy excellent product prolonging life.Bean curd is except having additional nutrients, help digest, orectic function, and grow also rather useful (calcium king--the tamarind in fruit that also has that has this function) to tooth, bone can increase the content of iron in blood 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.Bean curd contains abundant phytoestrogen, and protect against osteoporosis is had to good effect.The function that suppresses in addition breast cancer, prostate cancer and leukemia, the steroid sterol in bean curd, stigmasterol, be all the active ingredient that presses down cancer.
Summary of the invention
The object of the invention is to be to provide a kind of tonifying Qi and blood bean curd and preparation method thereof.
For addressing this problem, the technical solution used in the present invention is: tonifying Qi and blood bean curd is comprised of the raw material of following weight portion: soybean 200-210, oat 50-54, walnut kernel 20-24, ginkgo 10-12, ternip 30-32, white fungus 15-18, shepherd's purse 18-20, pumpkin flower 15-16, dandelion 18-20, rhodiola root 2-3, Chinese violet 1-2, root of Dahurain angelica 2-3, glucolactone 4-5, health-care additive 4-5, water are appropriate.Wherein nutrition and health care additive is comprised of the raw material of following weight portion: moxibustion Radix Glycyrrhizae 20-25, moutan bark 1-2, Radix Astragali 10-12, spirulina 2-3, red vine leaves 3-4, fructus cannabis 2-3, Radix Codonopsis 1-2, fructus alpiniae oxyphyllae 1-2, Hance Brandisia Herb 5-6, barrenwort 1-2, coix seed oil 1-2, plumule thin rice gruel 10-12, water are appropriate.
Tonifying Qi and blood bean curd preparation process of the present invention is carried out according to the following steps:
(1) oat, walnut kernel, ginkgo, white fungus, clean and add 5-6 times of water with boiling 1-2 hour, after cooling, add suitable quantity of water polishing pulping and must expect a;
(2) ternip, shepherd's purse, pumpkin spend the clean suitable quantity of water polishing pulping that adds must expect b;
(3) dandelion, rhodiola root, Chinese violet, the root of Dahurain angelica add 4-5 times of water gaging decoction 1-2 hour, filter to such an extent that leaching liquor is material c;
(4) choose the soybean that the full nothing of high-quality is gone mouldy, after removal impurity, clean up, add 5-8 times of water gaging and soak 6-10 hour to the complete imbibition of soybean; Add 6-8 times of water and be polished into raw soya-bean milk, cross 100 mesh filter screens;
(5) material a, material b, material c, raw soya-bean milk are poured in pot and simmered in water, and constantly stir, after boiling, use big fire instead and continue to boil 4min-8min;
(6) ripe soya-bean milk is cooled to 70 ℃-80 ℃ after crossing 100 mesh filter screens, and adjusting pH is 6.5-7, pours health-care additive into, glucolactone solution stirs, and standing 25min-35min is to being solidified as jellied bean curd completely;
(7) jellied bean curd is poured into and in mould, suppressed 15min-20min;
(8) take out the bean curd of moulding, stripping and slicing packs.
In addition, the preparation method of nutrition and health care additive is: moxibustion Radix Glycyrrhizae, moutan bark, the Radix Astragali, spirulina, red vine leaves, fructus cannabis, Radix Codonopsis, fructus alpiniae oxyphyllae, Hance Brandisia Herb, barrenwort are added to suitable quantity of water and decoct 1-2 hour, filter to obtain leaching liquor; Other residual components is mixed with gained leaching liquor, continue little fire and boil, stir 20-30 minute, cooling, spraying is dried, and obtains.
Beneficial effect of the present invention: the prepared bean curd fragrant odour of this product, mouthfeel is soft, taste is strong, has the effect of tonifying Qi and blood, good for health.
The specific embodiment
Tonifying Qi and blood bean curd, is comprised of the raw material of following weight portion (kg):
Soybean 200-210, oat 50-54, walnut kernel 20-24, ginkgo 10-12, ternip 30-32, white fungus 15-18, shepherd's purse 18-20, pumpkin flower 15-16, dandelion 18-20, rhodiola root 2-3, Chinese violet 1-2, root of Dahurain angelica 2-3, glucolactone 4-5, health-care additive 4-5, water are appropriate.
Wherein nutrition and health care additive is comprised of the raw material of following weight portion (kg): moxibustion Radix Glycyrrhizae 25, moutan bark 2, the Radix Astragali 12, spirulina 3, red vine leaves 3, fructus cannabis 2, Radix Codonopsis 2, fructus alpiniae oxyphyllae 1, Hance Brandisia Herb 6, barrenwort 2, coix seed oil 2, plumule thin rice gruel 12, water are appropriate.
Preparation method, comprises the steps:
(1) oat, walnut kernel, ginkgo, white fungus, clean and add 6 times of water with boiling 2 hours, after cooling, add suitable quantity of water polishing pulping and must expect a;
(2) ternip, shepherd's purse, pumpkin spend the clean suitable quantity of water polishing pulping that adds must expect b;
(3) dandelion, rhodiola root, Chinese violet, the root of Dahurain angelica add 5 times of water gagings decoctions 1 hour, filter to such an extent that leaching liquor is material c;
(4) choose the soybean that the full nothing of high-quality is gone mouldy, after removal impurity, clean up, add 8 times of water gagings and soak 10 hours to the complete imbibition of soybean; Add 8 times of water and be polished into raw soya-bean milk, cross 100 mesh filter screens;
(5) material a, material b, material c, raw soya-bean milk are poured in pot and simmered in water, and constantly stir, after boiling, use big fire instead and continue to boil 5min;
(6) ripe soya-bean milk is cooled to 80 ℃ after crossing 100 mesh filter screens, and regulating pH is 6.5, pours health-care additive into, glucolactone solution stirs, and standing 30min is to being solidified as jellied bean curd completely;
(7) jellied bean curd is poured into and in mould, suppressed 20min;
(8) take out the bean curd of moulding, stripping and slicing packs.
In addition, the preparation method of nutrition and health care additive is: moxibustion Radix Glycyrrhizae, moutan bark, the Radix Astragali, spirulina, red vine leaves, fructus cannabis, Radix Codonopsis, fructus alpiniae oxyphyllae, Hance Brandisia Herb, barrenwort are added to suitable quantity of water and decoct 2 hours, filter to obtain leaching liquor; Other residual components is mixed with gained leaching liquor, continue little fire and boil, stir 30 minutes, cooling, spraying is dried, and obtains.
Claims (3)
1. a tonifying Qi and blood bean curd, it is characterized in that, by the raw material of following weight portion, formed: soybean 200-210, oat 50-54, walnut kernel 20-24, ginkgo 10-12, ternip 30-32, white fungus 15-18, shepherd's purse 18-20, pumpkin flower 15-16, dandelion 18-20, rhodiola root 2-3, Chinese violet 1-2, root of Dahurain angelica 2-3, glucolactone 4-5, health-care additive 4-5, water are appropriate.
2. according to the preparation method of the tonifying Qi and blood bean curd described in claim l, it is characterized in that: comprise the steps:
(1) oat, walnut kernel, ginkgo, white fungus, clean and add 5-6 times of water with boiling 1-2 hour, after cooling, add suitable quantity of water polishing pulping and must expect a;
(2) ternip, shepherd's purse, pumpkin spend the clean suitable quantity of water polishing pulping that adds must expect b;
(3) dandelion, rhodiola root, Chinese violet, the root of Dahurain angelica add 4-5 times of water gaging decoction 1-2 hour, filter to such an extent that leaching liquor is material c;
(4) choose the soybean that the full nothing of high-quality is gone mouldy, after removal impurity, clean up, add 5-8 times of water gaging and soak 6-10 hour to the complete imbibition of soybean; Add 6-8 times of water and be polished into raw soya-bean milk, cross 100 mesh filter screens;
(5) material a, material b, material c, raw soya-bean milk are poured in pot and simmered in water, and constantly stir, after boiling, use big fire instead and continue to boil 4min-8min;
(6) ripe soya-bean milk is cooled to 70 ℃-80 ℃ after crossing 100 mesh filter screens, and adjusting pH is 6.5-7, pours health-care additive into, glucolactone solution stirs, and standing 25min-35min is to being solidified as jellied bean curd completely;
(7) jellied bean curd is poured into and in mould, suppressed 15min-20min;
(8) take out the bean curd of moulding, stripping and slicing packs.
3. according to the nutrition and health care additive described in claim l, it is characterized in that, by the raw material of following weight portion, made: moxibustion Radix Glycyrrhizae 20-25, moutan bark 1-2, Radix Astragali 10-12, spirulina 2-3, red vine leaves 3-4, fructus cannabis 2-3, Radix Codonopsis 1-2, fructus alpiniae oxyphyllae 1-2, Hance Brandisia Herb 5-6, barrenwort 1-2, coix seed oil 1-2, plumule thin rice gruel 10-12, water are appropriate; Preparation method is: moxibustion Radix Glycyrrhizae, moutan bark, the Radix Astragali, spirulina, red vine leaves, fructus cannabis, Radix Codonopsis, fructus alpiniae oxyphyllae, Hance Brandisia Herb, barrenwort are added to suitable quantity of water and decoct 1-2 hour, filter to obtain leaching liquor; Other residual components is mixed with gained leaching liquor, continue little fire and boil, stir 20-30 minute, cooling, spraying is dried, and obtains.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310543657.8A CN103609728A (en) | 2013-11-06 | 2013-11-06 | Qi and blood tonifying beancurd and preparation method thereof |
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| CN201310543657.8A CN103609728A (en) | 2013-11-06 | 2013-11-06 | Qi and blood tonifying beancurd and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976386A (en) * | 2014-05-30 | 2014-08-13 | 桂林科技企业发展中心 | Method for preparing blood replenishing bean curd by adopting enzyme method and product thereof |
| CN104146069A (en) * | 2014-07-03 | 2014-11-19 | 安徽人人福豆业有限公司 | Whitebait and oat dried bean curd and preparation method thereof |
| CN105918868A (en) * | 2016-04-27 | 2016-09-07 | 安徽农业大学 | Oat and soybean pudding compound coagulator and preparation method of puddings |
| CN106260084A (en) * | 2016-09-30 | 2017-01-04 | 绵阳天际云科技有限公司 | A kind of Herba Capsellae plant bean curd and processing technique thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102763736A (en) * | 2012-07-29 | 2012-11-07 | 陆思烨 | Cyclocarya paliurus bean curd |
| CN103262909A (en) * | 2013-05-15 | 2013-08-28 | 余洪泉 | Pig blood curd and production method thereof |
| CN103371232A (en) * | 2013-06-21 | 2013-10-30 | 马鞍山市黄池食品（集团）有限公司 | Method for processing sealwort bean curd |
-
2013
- 2013-11-06 CN CN201310543657.8A patent/CN103609728A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102763736A (en) * | 2012-07-29 | 2012-11-07 | 陆思烨 | Cyclocarya paliurus bean curd |
| CN103262909A (en) * | 2013-05-15 | 2013-08-28 | 余洪泉 | Pig blood curd and production method thereof |
| CN103371232A (en) * | 2013-06-21 | 2013-10-30 | 马鞍山市黄池食品（集团）有限公司 | Method for processing sealwort bean curd |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976386A (en) * | 2014-05-30 | 2014-08-13 | 桂林科技企业发展中心 | Method for preparing blood replenishing bean curd by adopting enzyme method and product thereof |
| CN104146069A (en) * | 2014-07-03 | 2014-11-19 | 安徽人人福豆业有限公司 | Whitebait and oat dried bean curd and preparation method thereof |
| CN105918868A (en) * | 2016-04-27 | 2016-09-07 | 安徽农业大学 | Oat and soybean pudding compound coagulator and preparation method of puddings |
| CN106260084A (en) * | 2016-09-30 | 2017-01-04 | 绵阳天际云科技有限公司 | A kind of Herba Capsellae plant bean curd and processing technique thereof |
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Application publication date: 20140305 |