CN103609730A - Nourishing and health-preserving tofu and preparation method thereof - Google Patents
Nourishing and health-preserving tofu and preparation method thereof Download PDFInfo
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- CN103609730A CN103609730A CN201310543707.2A CN201310543707A CN103609730A CN 103609730 A CN103609730 A CN 103609730A CN 201310543707 A CN201310543707 A CN 201310543707A CN 103609730 A CN103609730 A CN 103609730A
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Abstract
The invention discloses nourishing and health-preserving tofu and a preparation method thereof. The nourishing and health-preserving tofu is prepared from the raw materials such as soybeans, black beans, peanuts, mung beans, macadamia nuts, sweet almonds, almonds, lophatherum gracile, radix ophiopogonis, adenophora stricta, junci medulla, rosemary leaves, lemon-grass and date honey. The nourishing and health-preserving tofu has the beneficial effects that the tofu smells fragrant, tastes smooth and rich, has the effects of nourishing and health preserving and is beneficial to the 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 nourishing and health preserving bean curd and preparation method thereof.
For addressing this problem, the technical solution used in the present invention is: nourishing and health preserving bean curd is comprised of the raw material of following weight portion: soybean 320-325, black soya bean 100-105, peanut 60-62, mung bean 30-35, macadamia 10-12, dessert almond 5-6, bar dawn wood 6-8, lophatherum gracile 1-2, the tuber of dwarf lilyturf, 1-2, the root of straight ladybell 2-3, rush 1-2, rosemary leave 2-3, lemon grass (Cymbopogon citratus) 2-3, Mel Jujubae 3-4, glucolactone 4-5, health-care additive 4-5, water were 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.
Nourishing and health preserving bean curd preparation process of the present invention is carried out according to the following steps:
(1) macadamia, dessert almond, Ba Danmu get kernel abrasive dust and cross 120 mesh sieves, must expect a;
(2) lophatherum gracile, the tuber of dwarf lilyturf, the root of straight ladybell, rush, rosemary leave, lemon grass (Cymbopogon citratus) add 4-5 times of water gaging decoction 1-2 hour, filter to such an extent that leaching liquor is material c;
(3) choose soybean, black soya bean, peanut, the mung bean 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;
(4) material a, material b, 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;
(5) ripe soya-bean milk is cooled to 70 ℃-80 ℃ after crossing 100 mesh filter screens, and adjusting pH is 6.5-7, pours Mel Jujubae, health-care additive, glucolactone solution into and stirs, and standing 25min-35min is to being solidified as jellied bean curd completely;
(6) jellied bean curd is poured into and in mould, suppressed 15min-20min;
(7) 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 obtained bean curd fragrant odour of this product, mouthfeel is soft, taste is strong, has the effect of nourishing and health preserving, good for health.
The specific embodiment
Nourishing and health preserving bean curd, is comprised of the raw material of following weight portion (kg):
Soybean 320-325, black soya bean 100-105, peanut 60-62, mung bean 30-35, macadamia 10-12, dessert almond 5-6, bar dawn wood 6-8, lophatherum gracile 1-2, the tuber of dwarf lilyturf, 1-2, the root of straight ladybell 2-3, rush 1-2, rosemary leave 2-3, lemon grass (Cymbopogon citratus) 2-3, Mel Jujubae 3-4, glucolactone 4-5, health-care additive 4-5, water were 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) macadamia, dessert almond, Ba Danmu get kernel abrasive dust and cross 120 mesh sieves, must expect a;
(2) lophatherum gracile, the tuber of dwarf lilyturf, the root of straight ladybell, rush, rosemary leave, lemon grass (Cymbopogon citratus) add 5 times of water gagings decoctions 2 hours, filter to such an extent that leaching liquor is material c;
(3) choose soybean, black soya bean, peanut, the mung bean that the full nothing of high-quality is gone mouldy, after removal impurity, clean up, add 5-8 times of water gaging 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;
(4) material a, material b, 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;
(5) ripe soya-bean milk is cooled to 80 ℃ after crossing 100 mesh filter screens, and regulating pH is 7, pours Mel Jujubae, health-care additive, glucolactone solution into and stirs, and standing 25min-35min is to being solidified as jellied bean curd completely;
(6) jellied bean curd is poured into and in mould, suppressed 20min;
(7) 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 nourishing and health preserving bean curd, it is characterized in that, by the raw material of following weight portion, formed: soybean 320-325, black soya bean 100-105, peanut 60-62, mung bean 30-35, macadamia 10-12, dessert almond 5-6, bar dawn wood 6-8, lophatherum gracile 1-2, the tuber of dwarf lilyturf, 1-2, the root of straight ladybell 2-3, rush 1-2, rosemary leave 2-3, lemon grass (Cymbopogon citratus) 2-3, Mel Jujubae 3-4, glucolactone 4-5, health-care additive 4-5, water were appropriate.
2. according to the preparation method of the nourishing and health preserving bean curd described in claim l, it is characterized in that: comprise the steps:
(1) macadamia, dessert almond, Ba Danmu get kernel abrasive dust and cross 120 mesh sieves, must expect a;
(2) lophatherum gracile, the tuber of dwarf lilyturf, the root of straight ladybell, rush, rosemary leave, lemon grass (Cymbopogon citratus) add 4-5 times of water gaging decoction 1-2 hour, filter to such an extent that leaching liquor is material c;
(3) choose soybean, black soya bean, peanut, the mung bean 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;
(4) material a, material b, 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;
(5) ripe soya-bean milk is cooled to 70 ℃-80 ℃ after crossing 100 mesh filter screens, and adjusting pH is 6.5-7, pours Mel Jujubae, health-care additive, glucolactone solution into and stirs, and standing 25min-35min is to being solidified as jellied bean curd completely;
(6) jellied bean curd is poured into and in mould, suppressed 15min-20min;
(7) 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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| CN201310543707.2A CN103609730A (en) | 2013-11-06 | 2013-11-06 | Nourishing and health-preserving tofu and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720442A (en) * | 2016-12-29 | 2017-05-31 | 重庆凰巢实业有限公司 | A kind of bean curd and preparation method thereof |
| CN107751407A (en) * | 2017-10-31 | 2018-03-06 | 贵州沿河乌江竹园豆制品有限公司 | A kind of preparation method of the full cotyledon bean curd of invigorating the spleen |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1058140A (en) * | 1990-07-12 | 1992-01-29 | 张世轩 | The natural additive of health food and production method |
| KR20060011809A (en) * | 2005-12-22 | 2006-02-03 | 임경아 | The manufacturing method of food additive comprising herbal medicine and product thereof |
| CN101238835A (en) * | 2007-02-08 | 2008-08-13 | 曹誉百 | Green bean curd and preparation thereof |
| CN101703241A (en) * | 2009-08-14 | 2010-05-12 | 厦门银祥集团有限公司 | Preparation method of health care soybean food |
| CN101953451A (en) * | 2009-07-20 | 2011-01-26 | 胡成爱 | Nutritional and healthy spirulina tofu |
-
2013
- 2013-11-06 CN CN201310543707.2A patent/CN103609730A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1058140A (en) * | 1990-07-12 | 1992-01-29 | 张世轩 | The natural additive of health food and production method |
| KR20060011809A (en) * | 2005-12-22 | 2006-02-03 | 임경아 | The manufacturing method of food additive comprising herbal medicine and product thereof |
| CN101238835A (en) * | 2007-02-08 | 2008-08-13 | 曹誉百 | Green bean curd and preparation thereof |
| CN101953451A (en) * | 2009-07-20 | 2011-01-26 | 胡成爱 | Nutritional and healthy spirulina tofu |
| CN101703241A (en) * | 2009-08-14 | 2010-05-12 | 厦门银祥集团有限公司 | Preparation method of health care soybean food |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720442A (en) * | 2016-12-29 | 2017-05-31 | 重庆凰巢实业有限公司 | A kind of bean curd and preparation method thereof |
| CN107751407A (en) * | 2017-10-31 | 2018-03-06 | 贵州沿河乌江竹园豆制品有限公司 | A kind of preparation method of the full cotyledon bean curd of invigorating the spleen |
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Application publication date: 20140305 |
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