CN103734354A - Dried bean curd mixed with multiple beans and preparation method of dried bean curd mixed - Google Patents

Abstract

The invention discloses dried bean curd mixed with multiple beans and a preparation method of the dried bean curd. The dried bean curd comprises the following raw materials in parts by weight: 70-80 parts of black beans, 30-40 parts of soybeans, 30-40 parts of green beans, 15-25 parts of red beans, 4-6 parts of coconuts, 4-5 parts of carambola, 6-8 parts of carrots, 3-5 parts of bean curd stick, 2-4 parts of dandelion, 2-4 parts of ginkgo leaves, 2-4 parts of Arundina chinensis, 1-3 parts of cassia twig, 2-3 parts of tuckahoe, 1-2 parts of Pseudostellaria heterophylla, 3-5 parts of trichosanthes palmate, 4-5 parts of Artemisia halodendron, 2-4 parts of fructus trichosanthis leaves, 1-3 parts of Indian nightshade root and 2-3 parts of fortune loosestrife herb. By mixing multiple beans, the dried bean curd is rich in amino acid, protein and vitamin and can meet nutritional requirements of a human body; the dried bean curd is supplemented with Chinese herbal medicines, fruits and vegetables, and the preparation method is special, namely raw materials are extracted by virtue of methods of enzymolysis, water extraction and the like, so that nutritional ingredients of the raw materials are easy to release and can be conveniently absorbed by the human body.

Description

One kind of multiple beans tea blends are dry and preparation method thereof

Technical field

The present invention relates to a kind of bean product manufacture field, be specifically related to one kind of multiple beans tea blends and do and preparation method thereof.

Background technology

Tea is dry is a kind of high-end bean product, doing is a segmentation category of dried bean curd, but no matter do manual work, materials, all to investigate a lot, at present, tea on market is dry of a great variety, existing tea is dry be all adopt traditional single raw soybeans through immersion, defibrination, mashing off, filter pulp, order halogen, wrapping, compacting, stew in soy sauce, packing, sterilization and form, the dry nutrition of conventional tea is more single, therefore, need to promote the dry quality of conventional tea, provide a kind of existing conventional tea dry nutrition, the health protection tea simultaneously with herbal cuisine health care value is dry.

Summary of the invention

The object of the present invention is to provide one kind of multiple beans tea blends to do and preparation method thereof.

The present invention adopts following technical scheme:

Multiple beans tea blend is dry, and the weight portion of its constitutive material is: black soya bean 70-80, soya bean 30-40, mung bean 30-40, red bean 15-25, coconut 4-6, carambola 4-5, carrot 6-8, bean curd stick 3-5, dandelion 2-4, ginkgo leaf 2-4, purpleback murdannia herb 2-4, cassia twig 1-3, Poria cocos 2-3, excellent careless 1-2, tendrilleaf solomonseal rhizome 3-5, salt wormwood artemisia 4-5, melon betel 2-4, indian nightshade root 1-3 and Lysimachia fortunei 2-3.

Multiple beans tea blend is dry, and the weight portion of its constitutive material is: black soya bean 75, soya bean 35, mung bean 35, red bean 20, coconut 5, carambola 4.5, carrot 7, bean curd stick 4, dandelion 3, ginkgo leaf 3, purpleback murdannia herb 3, cassia twig 2, Poria cocos 2.5, rod rod grass 1.5, tendrilleaf solomonseal rhizome 4, salt wormwood artemisia 4.5, melon betel 3, indian nightshade root 2 and Lysimachia fortunei 2.5.

The dry preparation method of multiple beans tea blend, comprises the following steps:

(1) fresh black soya bean, soya bean, mung bean and the red bean of selecting bright in color, full seed, free from insect pests and nothing to go mouldy, be soaked in 8-10h in the soak of 25-30 ℃, described soak is the pure water that contains 0.2-0.5% green tea powder, 1.0-2.0% red bayberry core powder and 3.0-5.0% white granulated sugar; Then use paste mill grinding, filter; Mashing off to boiling continues 3-5min, is cooled to below 50 ℃, and mashing off to boiling continues 5-8min again, is cooled to below 30 ℃, and last cooling forming, then wraps that cloth is added to be squeezed, and carries out stew in soy sauce after squeezing;

(2) take by weight coconut, carambola, carrot and bean curd stick, grind, pull an oar, then add the cellulase hydrolysis of its gross weight 3.0-4.0%, the enzyme that goes out, crosses leaching filtrate, obtains seasoning liquid;

(3) take by weight other surplus stocks, first add the water that 10-12 doubly measures, intense fire boils rear slow fire and boils 30-40 minute, and removing slag, it is standby to get liquid;

(4) seasoning liquid of step (2) and step (3) being made and filtrate add in the dried bean curd after the stew in soy sauce of step (1), and first big fire is boiled, then uses little fire instead and boil 30-40 minute;

(5) after check according to a conventional method, vacuum packaging, sterilizing, preserve.

Beneficial effect of the present invention:

Dry multiple beans mixes tea of the present invention, contain abundant amino acid, protein and vitamin, can meet human nutrition demand, and be furnished with Chinese herbal medicine and fruits and vegetables class, and preparation method's uniqueness, by methods such as enzymolysis, water extractions, extract raw material, material nutrient component is more easily discharged, be convenient to absorption of human body.

The specific embodiment

Embodiment 1: multiple beans tea blend is dry, and the weight portion (g) of its constitutive material is: black soya bean 75, soya bean 35, mung bean 35, red bean 20, coconut 5, carambola 4.5, carrot 7, bean curd stick 4, dandelion 3, ginkgo leaf 3, purpleback murdannia herb 3, cassia twig 2, Poria cocos 2.5, rod rod grass 1.5, tendrilleaf solomonseal rhizome 4, salt wormwood artemisia 4.5, melon betel 3, indian nightshade root 2 and Lysimachia fortunei 2.5.

The dry preparation method of multiple beans tea blend, comprises the following steps:

(1) fresh black soya bean, soya bean, mung bean and the red bean of selecting bright in color, full seed, free from insect pests and nothing to go mouldy, be soaked in 8-10h in the soak of 25-30 ℃, described soak is the pure water that contains 0.4% green tea powder, 1.5% red bayberry core powder and 4.0% white granulated sugar; Then use paste mill grinding, filter; Mashing off to boiling continues 3-5min, is cooled to below 50 ℃, and mashing off to boiling continues 5-8min again, is cooled to below 30 ℃, and last cooling forming, then wraps that cloth is added to be squeezed, and carries out stew in soy sauce after squeezing;

(2) take by weight coconut, carambola, carrot and bean curd stick, grind, pull an oar, then add the cellulase hydrolysis of its gross weight 3.0-4.0%, the enzyme that goes out, crosses leaching filtrate, obtains seasoning liquid;

(3) take by weight other surplus stocks, first add the water that 10-12 doubly measures, intense fire boils rear slow fire and boils 30-40 minute, and removing slag, it is standby to get liquid;

(4) seasoning liquid of step (2) and step (3) being made and filtrate add in the dried bean curd after the stew in soy sauce of step (1), and first big fire is boiled, then uses little fire instead and boil 30-40 minute;

(5) after check according to a conventional method, vacuum packaging, sterilizing, preserve.

Claims (3)

1. one kind of multiple beans tea blends are dry, it is characterized in that the weight portion of its constitutive material is: black soya bean 70-80, soya bean 30-40, mung bean 30-40, red bean 15-25, coconut 4-6, carambola 4-5, carrot 6-8, bean curd stick 3-5, dandelion 2-4, ginkgo leaf 2-4, purpleback murdannia herb 2-4, cassia twig 1-3, Poria cocos 2-3, excellent careless 1-2, tendrilleaf solomonseal rhizome 3-5, salt wormwood artemisia 4-5, melon betel 2-4, indian nightshade root 1-3 and Lysimachia fortunei 2-3.

2. multiple beans tea blend according to claim 1 is dry, it is characterized in that the weight portion of its constitutive material is: black soya bean 75, soya bean 35, mung bean 35, red bean 20, coconut 5, carambola 4.5, carrot 7, bean curd stick 4, dandelion 3, ginkgo leaf 3, purpleback murdannia herb 3, cassia twig 2, Poria cocos 2.5, rod rod grass 1.5, tendrilleaf solomonseal rhizome 4, salt wormwood artemisia 4.5, melon betel 3, indian nightshade root 2 and Lysimachia fortunei 2.5.

3. the dry preparation method of multiple beans tea blend as claimed in claim 1, is characterized in that comprising the following steps:

(1) fresh black soya bean, soya bean, mung bean and the red bean of selecting bright in color, full seed, free from insect pests and nothing to go mouldy, be soaked in 8-10h in the soak of 25-30 ℃, described soak is the pure water that contains 0.2-0.5% green tea powder, 1.0-2.0% red bayberry core powder and 3.0-5.0% white granulated sugar; Then use paste mill grinding, filter; Mashing off to boiling continues 3-5min, is cooled to below 50 ℃, and mashing off to boiling continues 5-8min again, is cooled to below 30 ℃, and last cooling forming, then wraps that cloth is added to be squeezed, and carries out stew in soy sauce after squeezing;

(2) take by weight coconut, carambola, carrot and bean curd stick, grind, pull an oar, then add the cellulase hydrolysis of its gross weight 3.0-4.0%, the enzyme that goes out, crosses leaching filtrate, obtains seasoning liquid;

(3) take by weight other surplus stocks, first add the water that 10-12 doubly measures, intense fire boils rear slow fire and boils 30-40 minute, and removing slag, it is standby to get liquid;

(4) seasoning liquid of step (2) and step (3) being made and filtrate add in the dried bean curd after the stew in soy sauce of step (1), and first big fire is boiled, then uses little fire instead and boil 30-40 minute;

(5) after check according to a conventional method, vacuum packaging, sterilizing, preserve.