CN103749734A - Pistachio nut intelligence-promoting dried bean curd and preparation method thereof - Google Patents
Pistachio nut intelligence-promoting dried bean curd and preparation method thereof Download PDFInfo
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- CN103749734A CN103749734A CN201310702647.4A CN201310702647A CN103749734A CN 103749734 A CN103749734 A CN 103749734A CN 201310702647 A CN201310702647 A CN 201310702647A CN 103749734 A CN103749734 A CN 103749734A
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Abstract
The invention discloses a pistachio nut intelligence-promoting dried bean curd and a preparation method thereof. The pistachio nut intelligence-promoting dried bean curd comprises the following raw materials in parts by weight: 110-125 parts of soybeans, 15-18 parts of pistachio nuts, 5-7 parts of lily, 4-6 parts of sophora flower, 3-5 parts of pear flower, 2-4 parts of tropaeolum majus, 4-6 parts of cactus flower, 5-7 parts of day lily, 6-8 parts of spirulina, 3-5 parts of walnut kernel, 2-4 parts of fructus aurantii immaturus, 1-3 parts of gynostemma pentaphylla, 5-7 parts of morinda officinalis, 3-5 parts of keel, 2-4 parts of bamboo shavings, 6-8 parts of plumula nelambinis and 2-4 parts of astragalus root. The pistachio nut intelligence-promoting dried bean curd disclosed by the invention is purely natural, safe and reliable and has a good mouthfeel, and dietary fibers and other brain strengthening and nourishing healthcare Chinese medicines and foods are specially added on the basis of a dried bean curd using soybeans as a raw material, so that the pistachio nut intelligence-promoting dried bean curd can effectively improve the immunity of an organism, promote the blood circulation of a brain and activate brain cells to enhance the intelligence, and particularly can promote the intelligent development of adolescents.
Description
Technical field
The present invention relates to a kind of bean product manufacture field, be specifically related to a kind of American pistachios intelligence development tea 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 a kind of American pistachios intelligence development tea to do and preparation method thereof.
The present invention adopts following technical scheme:
American pistachios intelligence development tea is dry, and the weight portion of its constitutive material is: soya bean 110-125, American pistachios 15-18, lily 5-7, sophora flower 4-6, pear flower 3-5, nasturtium 2-4, Cactus Flower 4-6, day lily 5-7, spirulina 6-8, walnut kernel 3-5, dried immature fruit of citron orange 2-4, gynostemma pentaphylla 1-3, Morinda officinalis 5-7, keel 3-5, caulis bambusae in taenian 2-4, lotus nut 6-8 and Radix Astragali 2-4.
American pistachios intelligence development tea is dry, and the weight portion of its constitutive material is: soya bean 118, American pistachios 17, lily 6, sophora flower 5, pear flower 4, nasturtium 3, Cactus Flower 5, day lily 6, spirulina 7, walnut kernel 4, the dried immature fruit of citron orange 3, gynostemma pentaphylla 2, Morinda officinalis 6, keel 4, caulis bambusae in taenian 3, lotus nut 7 and yellow 3.
The preparation method that American pistachios intelligence development tea is dry, comprises the following steps:
(1) select bright in color, full seed, free from insect pests and without the fresh soya bean going mouldy, be soaked in 8-10h in the soak of 25-30 ℃, described soak is the pure water that contains 0.5-0.6% 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) by weight by lily, sophora flower, pear flower, nasturtium and Cactus Flower, be placed in its gross weight 8-15 water doubly, be heated to 80-95 ℃ of lixiviate 50-70 minute, isolate leaching liquor, the ascorbic acid that adds its weight 0.01-0.05% in leaching liquor, obtains fresh flower seasoning liquid;
(3) take by weight other residue constitutive materials, grind, then add the 3.0-4.5% vinegar of its gross weight and the sucrose of 10-12%, normal temperature sealing fermentation 2-3 days, takes out, and making beating, crosses leaching filtrate, obtains seasoning liquid;
(4) seasoning liquid of step (2), (3) being made adds 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:
The dry pure natural of tea of the present invention, safe and reliable, mouthfeel good, utilizing health care Chinese medicine and the food that has added especially dietary fiber and other brain tonics benefit brain on the tea butt plinth that soya bean is raw material, can effectively improve immunity of organisms, promote brain blood circulation, activate brain cell, promote intelligence, especially can promote teen-age intelligence development.
The specific embodiment
Embodiment 1: American pistachios intelligence development tea is dry, and the weight portion of its constitutive material (g) is: soya bean 118, American pistachios 17, lily 6, sophora flower 5, pear flower 4, nasturtium 3, Cactus Flower 5, day lily 6, spirulina 7, walnut kernel 4, the dried immature fruit of citron orange 3, gynostemma pentaphylla 2, Morinda officinalis 6, keel 4, caulis bambusae in taenian 3, lotus nut 7 and yellow 3.
The preparation method that American pistachios intelligence development tea is dry, comprises the following steps:
(1) select bright in color, full seed, free from insect pests and without the fresh soya bean going mouldy, be soaked in 8-10h in the soak of 25-30 ℃, described soak is the pure water that contains 0.55% 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) by weight by lily, sophora flower, pear flower, nasturtium and Cactus Flower, be placed in its gross weight 8-15 water doubly, be heated to 80-95 ℃ of lixiviate 50-70 minute, isolate leaching liquor, the ascorbic acid that adds its weight 0.03% in leaching liquor, obtains fresh flower seasoning liquid;
(3) take by weight other residue constitutive materials, grind, then add 3.8% vinegar of its gross weight and 11% sucrose, normal temperature sealing fermentation 2-3 days, takes out, and making beating, crosses leaching filtrate, obtains seasoning liquid;
(4) seasoning liquid of step (2), (3) being made adds 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. an American pistachios intelligence development tea is dry, it is characterized in that the weight portion of its constitutive material is: soya bean 110-125, American pistachios 15-18, lily 5-7, sophora flower 4-6, pear flower 3-5, nasturtium 2-4, Cactus Flower 4-6, day lily 5-7, spirulina 6-8, walnut kernel 3-5, dried immature fruit of citron orange 2-4, gynostemma pentaphylla 1-3, Morinda officinalis 5-7, keel 3-5, caulis bambusae in taenian 2-4, lotus nut 6-8 and Radix Astragali 2-4.
2. American pistachios intelligence development tea according to claim 1 is dry, it is characterized in that the weight portion of its constitutive material is: soya bean 118, American pistachios 17, lily 6, sophora flower 5, pear flower 4, nasturtium 3, Cactus Flower 5, day lily 6, spirulina 7, walnut kernel 4, the dried immature fruit of citron orange 3, gynostemma pentaphylla 2, Morinda officinalis 6, keel 4, caulis bambusae in taenian 3, lotus nut 7 and yellow 3.
3. the dry preparation method of American pistachios intelligence development tea as claimed in claim 1, is characterized in that comprising the following steps:
(1) select bright in color, full seed, free from insect pests and without the fresh soya bean going mouldy, be soaked in 8-10h in the soak of 25-30 ℃, described soak is the pure water that contains 0.5-0.6% 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) by weight by lily, sophora flower, pear flower, nasturtium and Cactus Flower, be placed in its gross weight 8-15 water doubly, be heated to 80-95 ℃ of lixiviate 50-70 minute, isolate leaching liquor, the ascorbic acid that adds its weight 0.01-0.05% in leaching liquor, obtains fresh flower seasoning liquid;
(3) take by weight other residue constitutive materials, grind, then add the 3.0-4.5% vinegar of its gross weight and the sucrose of 10-12%, normal temperature sealing fermentation 2-3 days, takes out, and making beating, crosses leaching filtrate, obtains seasoning liquid;
(4) seasoning liquid of step (2), (3) being made adds 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310702647.4A CN103749734A (en) | 2013-12-19 | 2013-12-19 | Pistachio nut intelligence-promoting dried bean curd and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310702647.4A CN103749734A (en) | 2013-12-19 | 2013-12-19 | Pistachio nut intelligence-promoting dried bean curd and preparation method thereof |
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| Publication Number | Publication Date |
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| CN103749734A true CN103749734A (en) | 2014-04-30 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310702647.4A Pending CN103749734A (en) | 2013-12-19 | 2013-12-19 | Pistachio nut intelligence-promoting dried bean curd and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104095068A (en) * | 2014-06-20 | 2014-10-15 | 马鞍山市黄池食品（集团）有限公司 | Field bean flowery dried bean curd and preparation method thereof |
| CN106070681A (en) * | 2016-06-08 | 2016-11-09 | 柴华 | The dry processing method of a kind of Ligustrum japonicum Thunb.flower day lily tea |
-
2013
- 2013-12-19 CN CN201310702647.4A patent/CN103749734A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104095068A (en) * | 2014-06-20 | 2014-10-15 | 马鞍山市黄池食品（集团）有限公司 | Field bean flowery dried bean curd and preparation method thereof |
| CN106070681A (en) * | 2016-06-08 | 2016-11-09 | 柴华 | The dry processing method of a kind of Ligustrum japonicum Thunb.flower day lily tea |
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Application publication date: 20140430 |
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| WD01 | Invention patent application deemed withdrawn after publication |