CN103636810A - Chrysanthemum heat-clearing bean curd and preparation method thereof - Google Patents
Chrysanthemum heat-clearing bean curd and preparation method thereof Download PDFInfo
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- CN103636810A CN103636810A CN201310500201.3A CN201310500201A CN103636810A CN 103636810 A CN103636810 A CN 103636810A CN 201310500201 A CN201310500201 A CN 201310500201A CN 103636810 A CN103636810 A CN 103636810A
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Abstract
The invention discloses a chrysanthemum heat-clearing bean curd and a preparation method thereof. The chrysanthemum heat-clearing bean curd is composed of soybean, chrysanthemum, unpolished rice, buckwheat, asparagus, bracken, water fennel, aloe, mulberry, black plum, semen cassiae, rehmannia leaf and other raw materials. The chrysanthemum heat-clearing bean curd and the preparation method have the beneficial effects that the preparation method comprises the steps of soaking carefully selected soybean, then grinding into soybean milk, grinding unpolished rice, buckwheat and other components into a pulp with addition of water, filtering to removing residues, merging with the soybean milk, cooking thoroughly, adding brine, and adding the health-care traditional Chinese medicine components into the ingredients; and the prepared chrysanthemum heat-clearing bean curd has the advantages of being unique in taste, rich in nutrition, and beneficial 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, the history of existing more than 2,100 year, Shen Shou China people, periphery various countries and the people of the world like.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 apart from having additional nutrients, help digest, outside 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 Prevention and Treatment of 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 chrysanthemum heat-clearing bean curd and preparation method thereof.
For addressing this problem, the technical solution used in the present invention is: chrysanthemum heat-clearing bean curd is comprised of the raw material of following weight portion: soybean 250-260, chrysanthemum 30-32, brown rice 60-65, buckwheat 52-54, asparagus 20-22, fiddlehead 26-28, Chinese celery 18-20, aloe 10-12, mulberries 15-16, dark plum 8-10, cassia seed 2-3, adhesive rehmannia leaf 1-2, 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, grape leaf 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.
Chrysanthemum heat-clearing bean curd preparation process of the present invention is carried out according to the following steps:
(1) chrysanthemum adds 2-3 times of water gaging polishing pulping after cleaning, and crosses 40 mesh filter screens, obtains chrysanthemum underflow;
(2) brown rice, buckwheat, clean drying, abrasive dust is crossed 100 mesh sieves, must expect a;
(3) aloe peeling, dark plum stoning, asparagus, fiddlehead, mulberries, Chinese celery are cleaned, and add 4-5 times of water gaging polishing pulping, must expect b;
(4) cassia seed, adhesive rehmannia leaf add 5-6 times of water gaging decoction 1-2 hour, filter to such an extent that leaching liquor is material c;
(5) 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;
(6) chrysanthemum underflow, 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;
(7) 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;
(8) jellied bean curd is poured in mould and suppressed 15min-20min, pressure is 1kPa-3kPa;
(9) 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, grape leaf, 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: will grind pulping after selected soybeans soaking, other composition such as brown rice, buckwheat adds water mill slurry, filter and remove residue, merge with soya-bean milk, boil a bittern, added health care Chinese medicine composition in batching, the chrysanthemum heat-clearing bean curd of preparation has special taste, nutritious, the advantage such as good for health.
The specific embodiment
Chrysanthemum heat-clearing bean curd, is comprised of the raw material of following weight portion (kg):
Soybean 250, chrysanthemum 30, brown rice 65, buckwheat 52, asparagus 20, fiddlehead 28, Chinese celery 20, aloe 10, mulberries 16, dark plum 8, cassia seed 2, adhesive rehmannia leaf 1, 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, grape leaf 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) chrysanthemum adds 3 times of water gaging polishing pulpings after cleaning, and crosses 40 mesh filter screens, obtains chrysanthemum underflow;
(2) brown rice, buckwheat, clean drying, abrasive dust is crossed 100 mesh sieves, must expect a;
(3) aloe peeling, dark plum stoning, asparagus, fiddlehead, mulberries, Chinese celery are cleaned, and add 5 times of water gaging polishing pulpings, must expect b;
(4) cassia seed, adhesive rehmannia leaf add 6 times of water gagings decoctions 1 hour, filter to such an extent that leaching liquor is material c;
(5) 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 6 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;
(6) chrysanthemum underflow, 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;
(7) ripe soya-bean milk is cooled to 80 ℃ after crossing 100 mesh filter screens, and regulating pH is 7, pours health-care additive into, glucolactone solution stirs, and standing 30min is to being solidified as jellied bean curd completely;
(8) jellied bean curd is poured in mould and suppressed 20min, pressure is 2kPa;
(9) 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, grape leaf, 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 chrysanthemum heat-clearing bean curd, it is characterized in that, by the raw material of following weight portion, formed: soybean 250-260, chrysanthemum 30-32, brown rice 60-65, buckwheat 52-54, asparagus 20-22, fiddlehead 26-28, Chinese celery 18-20, aloe 10-12, mulberries 15-16, dark plum 8-10, cassia seed 2-3, adhesive rehmannia leaf 1-2, glucolactone are appropriate, health-care additive 4-5, water are appropriate.
2. according to the preparation method of the chrysanthemum heat-clearing bean curd described in claim l, it is characterized in that: comprise the steps:
(1) chrysanthemum adds 2-3 times of water gaging polishing pulping after cleaning, and crosses 40 mesh filter screens, obtains chrysanthemum underflow;
(2) brown rice, buckwheat, clean drying, abrasive dust is crossed 100 mesh sieves, must expect a;
(3) aloe peeling, dark plum stoning, asparagus, fiddlehead, mulberries, Chinese celery are cleaned, and add 4-5 times of water gaging polishing pulping, must expect b;
(4) cassia seed, adhesive rehmannia leaf add 5-6 times of water gaging decoction 1-2 hour, filter to such an extent that leaching liquor is material c;
(5) 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;
(6) chrysanthemum underflow, 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;
(7) 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;
(8) jellied bean curd is poured in mould and suppressed 15min-20min, pressure is 1kPa-3kPa;
(9) 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, grape leaf 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, grape leaf, 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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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104054831A (en) * | 2014-06-21 | 2014-09-24 | 合肥瑾翔医药科技有限公司 | Sweet five-cereal 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 |
| CN104106649A (en) * | 2014-06-21 | 2014-10-22 | 许炜 | Radix puerariae lotus seed bean curd and preparation method thereof |
| CN104855528A (en) * | 2015-04-29 | 2015-08-26 | 桐城市牯牛背农业开发有限公司 | Processing technology of lactone tofu with a cress flavor |
| CN105145860A (en) * | 2015-08-25 | 2015-12-16 | 郎溪县睿智生产力促进中心有限公司 | Black soybean fermented bean curd containing wild fiddlehead fern and making method of fermented bean curd |
| CN106135459A (en) * | 2016-08-30 | 2016-11-23 | 湖北灵参中药科技有限公司 | A kind of health care there is functional bean curd and preparation method thereof |
| CN106417646A (en) * | 2016-09-08 | 2017-02-22 | 淮南市农康食品有限公司 | Preparing method of heat clearing and toxicity eliminating tofu |
| CN106578117A (en) * | 2016-11-28 | 2017-04-26 | 高新华 | Making method of chrysanthemum flower bean curd adopting curdlan as coagulator |
| CN106665873A (en) * | 2016-11-28 | 2017-05-17 | 高新华 | Preparation method of semen coicis bean curd with effects of tonifying spleen, clearing lung and eliminating phlegm |
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2013
- 2013-10-23 CN CN201310500201.3A patent/CN103636810A/en active Pending
Cited By (9)
| 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 |
| CN104054831A (en) * | 2014-06-21 | 2014-09-24 | 合肥瑾翔医药科技有限公司 | Sweet five-cereal bean curd and preparation method thereof |
| CN104106649A (en) * | 2014-06-21 | 2014-10-22 | 许炜 | Radix puerariae lotus seed bean curd and preparation method thereof |
| CN104855528A (en) * | 2015-04-29 | 2015-08-26 | 桐城市牯牛背农业开发有限公司 | Processing technology of lactone tofu with a cress flavor |
| CN105145860A (en) * | 2015-08-25 | 2015-12-16 | 郎溪县睿智生产力促进中心有限公司 | Black soybean fermented bean curd containing wild fiddlehead fern and making method of fermented bean curd |
| CN106135459A (en) * | 2016-08-30 | 2016-11-23 | 湖北灵参中药科技有限公司 | A kind of health care there is functional bean curd and preparation method thereof |
| CN106417646A (en) * | 2016-09-08 | 2017-02-22 | 淮南市农康食品有限公司 | Preparing method of heat clearing and toxicity eliminating tofu |
| CN106578117A (en) * | 2016-11-28 | 2017-04-26 | 高新华 | Making method of chrysanthemum flower bean curd adopting curdlan as coagulator |
| CN106665873A (en) * | 2016-11-28 | 2017-05-17 | 高新华 | Preparation method of semen coicis bean curd with effects of tonifying spleen, clearing lung and eliminating phlegm |
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Application publication date: 20140319 |