CN103621656A - Citrus flavor bean curd and preparation method thereof - Google Patents
Citrus flavor bean curd and preparation method thereof Download PDFInfo
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- CN103621656A CN103621656A CN201310499854.4A CN201310499854A CN103621656A CN 103621656 A CN103621656 A CN 103621656A CN 201310499854 A CN201310499854 A CN 201310499854A CN 103621656 A CN103621656 A CN 103621656A
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Abstract
The invention discloses a citrus flavor bean curd and a preparation method thereof. The citrus flavor bean curd is composed of raw materials including soybeans, tangerines, grapefruits, lemons, corns, Chinese yams, jumble beads, endothelium corneum gigeriae galli, semen raphani, glycyrrhiza uralensis, vanilla, amomum kravanh, apple vinegar and the like. The citrus flavor bean curd has the beneficial effects that a traditional harmful coagulator is not used and the green and natural bean curd with high quality and good mouth feel is produced. The prepared bean curd is aromatic in flavor, tender and smooth in mouth feel, and rich in taste, has the function of promoting the appetite, has the nutritional and health-care effect and is good for 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, soybean, 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 citrus flavors bean curd and preparation method thereof.
For addressing this problem, the technical solution used in the present invention is: citrus flavors bean curd is comprised of the raw material of following weight portion: soybean 240-250, orange 20-22, shaddock 30-32, lemon 8-10, corn 35-38, Chinese yam 25-26, red bean 20-22, the membrane of a chicken's gizzard 1-2, radish seed 1-2, Radix Glycyrrhizae 2-3, vanilla 2-3, cardamom 1-2, apple vinegar 6-8, glucolactone are appropriate, 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.
Citrus flavors bean curd preparation process of the present invention is carried out according to the following steps:
(1) orange, shaddock, lemon are got pulp and squeeze the juice, and elimination residue must be expected a;
(2) Chinese yam is cleaned peeling, and corn, red bean are cleaned, and adds 5-6 times of water gaging with boiling 2-3 hour, after cooling, together with soup polishing pulping, must expect b;
(3) the membrane of a chicken's gizzard, radish seed, Radix Glycyrrhizae, vanilla, cardamom add 5-6 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) raw soya-bean milk is 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 apple vinegar, health-care additive, glucolactone solution into and stirs, and standing 25min-35min is to being solidified as jellied bean curd completely;
(7) jellied bean curd is poured in mould and suppressed 15min-20min, pressure is 1kPa-3kPa;
(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: cast aside tradition harmful coagulating agent produce high-quality, mouthfeel good, the bean curd of green natural.The obtained bean curd fragrant odour of this product, mouthfeel is soft, taste is strong, promote appetite, has the effect of nutrition and health care, good for health.
The specific embodiment
Citrus flavors bean curd, is comprised of the raw material of following weight portion (kg):
Soybean 250, orange 20, shaddock 30, lemon 8, corn 35, Chinese yam 25, red bean 20, the membrane of a chicken's gizzard 1, radish seed 2, Radix Glycyrrhizae 3, vanilla 2, cardamom 1, apple vinegar 8, glucolactone are appropriate, health-care additive 4, 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) orange, shaddock, lemon are got pulp and squeeze the juice, and elimination residue must be expected a;
(2) Chinese yam is cleaned peeling, and corn, red bean are cleaned, and adds 5 times of water gagings with boiling 3 hours, after cooling, together with soup polishing pulping, must expect b;
(3) the membrane of a chicken's gizzard, radish seed, Radix Glycyrrhizae, vanilla, cardamom 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 5 times of water gagings and soak 8 hours to the complete imbibition of soybean; Add 6 times of water and be polished into raw soya-bean milk, cross 100 mesh filter screens;
(5) raw soya-bean milk is 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 7, pours apple vinegar, health-care additive, glucolactone solution into and stirs, and standing 30min is to being solidified as jellied bean curd completely;
(7) jellied bean curd is poured in mould and suppressed 20min, pressure is 2kPa;
(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 citrus flavors bean curd, it is characterized in that, by the raw material of following weight portion, formed: soybean 240-250, orange 20-22, shaddock 30-32, lemon 8-10, corn 35-38, Chinese yam 25-26, red bean 20-22, the membrane of a chicken's gizzard 1-2, radish seed 1-2, Radix Glycyrrhizae 2-3, vanilla 2-3, cardamom 1-2, apple vinegar 6-8, glucolactone are appropriate, health-care additive 4-5, water are appropriate.
2. according to the preparation method of the citrus flavors bean curd described in claim l, it is characterized in that: comprise the steps:
(1) orange, shaddock, lemon are got pulp and squeeze the juice, and elimination residue must be expected a;
(2) Chinese yam is cleaned peeling, and corn, red bean are cleaned, and adds 5-6 times of water gaging with boiling 2-3 hour, after cooling, together with soup polishing pulping, must expect b;
(3) the membrane of a chicken's gizzard, radish seed, Radix Glycyrrhizae, vanilla, cardamom add 5-6 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) raw soya-bean milk is 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 apple vinegar, health-care additive, glucolactone solution into and stirs, and standing 25min-35min is to being solidified as jellied bean curd completely;
(7) jellied bean curd is poured in mould and suppressed 15min-20min, pressure is 1kPa-3kPa;
(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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| CN201310499854.4A CN103621656A (en) | 2013-10-23 | 2013-10-23 | Citrus flavor bean curd and preparation method thereof |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104106648A (en) * | 2014-06-21 | 2014-10-22 | 许炜 | Vinegar flavor corn bean curd and preparation method thereof |
| CN104106652A (en) * | 2014-06-23 | 2014-10-22 | 马鞍山江心绿洲食品有限公司 | Fresh meat fruit vinegar dried bean curd and preparation method thereof |
| CN104106645A (en) * | 2014-06-20 | 2014-10-22 | 马鞍山市黄池食品（集团）有限公司 | Fruit flavor saliva inducing and thirst slaking dried bean curd and preparation method thereof |
| CN105494678A (en) * | 2015-12-22 | 2016-04-20 | 湖北工业大学 | Production method of citrus fermented bean curds |
| CN106035724A (en) * | 2016-08-14 | 2016-10-26 | 王三红 | Lemon-flavored dried bean curds and making method thereof |
| CN106212710A (en) * | 2016-08-14 | 2016-12-14 | 王三红 | A kind of orange body-building fruit dried tofu and preparation method thereof |
| CN106260029A (en) * | 2016-08-14 | 2017-01-04 | 王三红 | A kind of Germinatus Phragmitis body-building fruit dried tofu and preparation method thereof |
| CN106260031A (en) * | 2016-08-14 | 2017-01-04 | 王三红 | A kind of Fructus Fortunellae Margaritae body-building fruit dried tofu and preparation method thereof |
| CN106260042A (en) * | 2016-08-14 | 2017-01-04 | 王三红 | A kind of cherry-flavored dried tofu and preparation method thereof |
| CN106260037A (en) * | 2016-08-14 | 2017-01-04 | 王三红 | A kind of cucumber body-building fruit dried tofu and preparation method thereof |
| CN106615209A (en) * | 2016-12-29 | 2017-05-10 | 重庆凰巢实业有限公司 | Meat bean curds and preparation method thereof |
| CN112753948A (en) * | 2021-01-26 | 2021-05-07 | 上海应用技术大学 | Fruit bean curd and preparation method thereof |
-
2013
- 2013-10-23 CN CN201310499854.4A patent/CN103621656A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104106645A (en) * | 2014-06-20 | 2014-10-22 | 马鞍山市黄池食品（集团）有限公司 | Fruit flavor saliva inducing and thirst slaking dried bean curd and preparation method thereof |
| CN104106648A (en) * | 2014-06-21 | 2014-10-22 | 许炜 | Vinegar flavor corn bean curd and preparation method thereof |
| CN104106652A (en) * | 2014-06-23 | 2014-10-22 | 马鞍山江心绿洲食品有限公司 | Fresh meat fruit vinegar dried bean curd and preparation method thereof |
| CN105494678A (en) * | 2015-12-22 | 2016-04-20 | 湖北工业大学 | Production method of citrus fermented bean curds |
| CN105494678B (en) * | 2015-12-22 | 2019-04-05 | 湖北工业大学 | A kind of preparation method of citrus fermented bean curd |
| CN106260029A (en) * | 2016-08-14 | 2017-01-04 | 王三红 | A kind of Germinatus Phragmitis body-building fruit dried tofu and preparation method thereof |
| CN106212710A (en) * | 2016-08-14 | 2016-12-14 | 王三红 | A kind of orange body-building fruit dried tofu and preparation method thereof |
| CN106260031A (en) * | 2016-08-14 | 2017-01-04 | 王三红 | A kind of Fructus Fortunellae Margaritae body-building fruit dried tofu and preparation method thereof |
| CN106260042A (en) * | 2016-08-14 | 2017-01-04 | 王三红 | A kind of cherry-flavored dried tofu and preparation method thereof |
| CN106260037A (en) * | 2016-08-14 | 2017-01-04 | 王三红 | A kind of cucumber body-building fruit dried tofu and preparation method thereof |
| CN106035724A (en) * | 2016-08-14 | 2016-10-26 | 王三红 | Lemon-flavored dried bean curds and making method thereof |
| CN106615209A (en) * | 2016-12-29 | 2017-05-10 | 重庆凰巢实业有限公司 | Meat bean curds and preparation method thereof |
| CN112753948A (en) * | 2021-01-26 | 2021-05-07 | 上海应用技术大学 | Fruit bean curd and preparation method thereof |
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