CN104054835A - Tasty spicy lotus root bean curd and preparation method thereof - Google Patents

Abstract

The invention relates to a tasty spicy lotus root bean curd, which is prepared from the following raw materials by weight part: 100-110 of soybean, 1-2 of Radix Glehniae, 1-1.2 of inula flower, 1-2 of orange peel, 3-4 of dark plum, 1-2 of red poria cocos, 1-2 of Platycodon grandiflorum, 1-1.2 of dried tangerine peel, 3-4 of chickpea, 2-3 of lotus root, 4-5 of purple rice, 4-5 of millet, 3-4 of red chilli powder, 3-4 of Shu pepper, 1-2 of white vinegar, 1-2 of brine, and 4-5 of a nutritional additive. The bean curd provided by the invention can promote appetite and has rich nutrition. The added lotus root contains starch, protein, asparagine, vitamin C and oxidase components, and has a high sugar content. Eating of raw fresh lotus root can clear heat and eliminate bother, relieve thirst and arrest vomiting. Cooked lotus root can invigorate spleen and promote appetite, benefit blood and replenish heart, help digestion, relieve thirst and engender liquid. In addition, the tasty spicy lotus root bean curd provided by the invention is added with a variety of Chinese herbal medicines during processing, thus having the efficacy of nourishing yin to clear away lung-heat, tonifying stomach and promoting fluid, depressing qi and alleviating water retention, benefiting heart qi, and strengthening the middle warmer and harmonizing spleen.

Description

A kind of tasty and refreshing spicy lotus rhizome bean curd and preparation method thereof

Technical field

The invention belongs to food processing technology field, relate to a kind of bean curd, relate in particular to a kind of tasty and refreshing spicy lotus rhizome bean curd and preparation method thereof.

Background technology

Bean curd is the primary raw material of China's vegetarian diet dish, always welcomed by the people, is described as " Vegetable meat " by people.Bean curd mainly be take soybean and is made as Raw material processing, and soybean contains more protein and fat, so soybean curd nutrition is worth also highlyer, and in actual life, the raw material of bean curd is few, and nutritive value more single can not meet the needs of people to nutrition diversification food.

Summary of the invention

The present invention has overcome deficiency of the prior art, and a kind of tasty and refreshing spicy lotus rhizome bean curd and preparation method thereof is provided.

The technical solution adopted in the present invention is:

A tasty and refreshing spicy lotus rhizome bean curd, by the raw material of following weight portion, made:

Soya bean 100-110, radix glehniae 1-2, Inula britannica chinensis 1-1.2, tangerine peel 1-2, dark plum 3-4, poria cocos 1-2, balloonflower root 1-2, dried orange peel 1-1.2, chick-pea 3-4, lotus rhizome 2-3, purple rice 4-5, millet 4-5, Paprika 3-4, another name for Sichuan Province green pepper 3-4, light-coloured vinegar 1-2, bittern 1-2, nourishing additive agent 4-5;

Described nourishing additive agent is made by the raw material of following weight portion: snow cherry 1-2, tribulus terrestris 2-3, water caltrop leaf 2-2.5, Folium Astragali 4-5, green cucumber 3-3.5, purple rice 10-15, Semen sesami nigrum 1-2, Hen Surimi 10-12

Preparation method is: (1) adds 4-5 water big fire doubly by snow cherry, tribulus terrestris, water caltrop leaf, Folium Astragali and decocts 1-2 hour minute, and press filtration is removed slag, and obtains nutrient solution;

(2) green cucumber is diced and mixed thoroughly with Hen Surimi, purple rice and Semen sesami nigrum are obtained to the fragrant purple rice meal of chicken with mixing with Hen Surimi after 70-80 ℃ of hot-water soak 3-4 minute to mix thoroughly into a pot boiling;

(3) by the fragrant purple rice meal of chicken, pinch agglomerating rear cartonning and dry and grind to form chicken scented rice powder, pour after nutrient solution little thermal transfer into muddy and get final product.

The preparation method of tasty and refreshing spicy lotus rhizome bean curd according to claim 1, is characterized in that comprising the following steps:

(1) soya bean is placed in to clear water and soaks after 7-8 hour and pull out, add 4-5 water mill slurry doubly, cross 100 mesh filter screens and obtain raw soya-bean milk;

(2) dark plum stoning is added to the 1-2 times of little fire of water and decoct making beating after 20-30 minute, add light-coloured vinegar to blend the even dark-plum fruit-vinegar that obtains;

(3) will after the cleaning of another name for Sichuan Province green pepper, add 3-4 times of water, 2-3 hour is boiled in slow fire heating, pulls green pepper slag out, obtains Shu Jiaoshui; After lotus rhizome chopping is mixed with purple rice, millet, boiling obtains lotus rhizome purple rice meal, then pours the Shu Jiaoshui numb taste lotus rhizome purple rice gruel that stirs to obtain into;

(4) radix glehniae, Inula britannica chinensis, tangerine peel, balloonflower root, dried orange peel are added to 4-5 times of water, little fire decocts after 1-2 hour the press filtration liquid that removes slag to obtain, and gets poria cocos, chick-pea is mixed thoroughly after drying abrasive dust together with Paprika, pours in liquid to obtain peppery decoction of medicinal ingredients into;

(5) raw soya-bean milk, dark-plum fruit-vinegar, numb taste lotus rhizome purple rice gruel are mixed to rear slow fire boiling; after boiling, use big fire instead and continue to boil truce in 4-5 minute; when soya-bean milk temperature is down to 85-87 ℃, add bittern, peppery decoction of medicinal ingredients, nourishing additive agent and remain each raw material and stir; after standing 10-15 minute, obtain jellied bean curd, with bundle, entrain into mould static pressure 20-25 minute and get final product.

Beneficial effect of the present invention is:

Bean curd of the present invention promotes appetite, nutritious, and institute adds lotus rhizome to contain starch, protein, asparagine, vitamin C and oxidizing ferment composition, and sugar content is also very high, eats something rare fresh lotus root energy heat-clearing solution and is tired of, preventing or arresting vomiting quenches one's thirst; The lotus root performance spleen benefiting and stimulating the appetite boiling, beneficial blood bushing, can help digestion, quenches the thirst, promote the production of body fluid, in addition, the present invention has added multiple Chinese herbal medicine in process, has nourishiing yin to clear away the lung-heat, reinforcing stomach reg fluid, sending down abnormally ascending Hang Shui, the beneficial motive, strong in and the effect of spleen.

The specific embodiment

A tasty and refreshing spicy lotus rhizome bean curd, by following weight portion (kilogram) raw material make:

Soya bean 100, radix glehniae 1, Inula britannica chinensis 1, tangerine peel 1, dark plum 3, poria cocos 1, balloonflower root 1, dried orange peel 1, chick-pea 3, lotus rhizome 2, purple rice 4, millet 4, Paprika 3, another name for Sichuan Province green pepper 3, light-coloured vinegar 1, bittern 1, nourishing additive agent 4;

Described nourishing additive agent by following weight portion (kilogram) raw material make: snow cherry 1, tribulus terrestris 2, water caltrop leaf 2, Folium Astragali 4, green cucumber 3, purple rice 10, Semen sesami nigrum 1, Hen Surimi 10

Preparation method is: (1) adds snow cherry, tribulus terrestris, water caltrop leaf, Folium Astragali the water big fire decoction 1 hour minute of 4 times, and press filtration is removed slag, and obtains nutrient solution;

(2) green cucumber is diced and mixed thoroughly with Hen Surimi, purple rice and Semen sesami nigrum are mixed to mix thoroughly into a pot boiling obtaining the fragrant purple rice meal of chicken with 70 ℃ of hot-water soaks after 3 minutes with Hen Surimi;

(3) by the fragrant purple rice meal of chicken, pinch agglomerating rear cartonning and dry and grind to form chicken scented rice powder, pour after nutrient solution little thermal transfer into muddy and get final product.

The preparation method of tasty and refreshing spicy lotus rhizome bean curd according to claim 1, is characterized in that comprising the following steps:

(1) soya bean is placed in to clear water and soaks after 7 hours and pull out, add the water mill slurry of 4 times, cross 100 mesh filter screens and obtain raw soya-bean milk;

(2) dark plum stoning is added to 1 times of little fire of water and decoct making beating after 20 minutes, add light-coloured vinegar to blend the even dark-plum fruit-vinegar that obtains;

(3) will after the cleaning of another name for Sichuan Province green pepper, add 3 times of water, slow fire heating is boiled 2 hours, pulls green pepper slag out, obtains Shu Jiaoshui; After lotus rhizome chopping is mixed with purple rice, millet, boiling obtains lotus rhizome purple rice meal, then pours the Shu Jiaoshui numb taste lotus rhizome purple rice gruel that stirs to obtain into;

(4) radix glehniae, Inula britannica chinensis, tangerine peel, balloonflower root, dried orange peel are added to 4 times of water, little fire decocts after 1 hour the press filtration liquid that removes slag to obtain, and gets poria cocos, chick-pea is mixed thoroughly after drying abrasive dust together with Paprika, pours in liquid to obtain peppery decoction of medicinal ingredients into;

(5) raw soya-bean milk, dark-plum fruit-vinegar, numb taste lotus rhizome purple rice gruel are mixed to rear slow fire boiling; after boiling, use big fire instead and continue to boil truce in 4 minutes; when soya-bean milk temperature is down to 85 ℃, add bittern, peppery decoction of medicinal ingredients, nourishing additive agent and remain each raw material and stir; after standing 10 minutes, obtain jellied bean curd, with bundle, entrain into mould static pressure 20 minutes and get final product.

Claims (2)

1. a tasty and refreshing spicy lotus rhizome bean curd, is characterized in that being made by the raw material of following weight portion:

Soya bean 100-110, radix glehniae 1-2, Inula britannica chinensis 1-1.2, tangerine peel 1-2, dark plum 3-4, poria cocos 1-2, balloonflower root 1-2, dried orange peel 1-1.2, chick-pea 3-4, lotus rhizome 2-3, purple rice 4-5, millet 4-5, Paprika 3-4, another name for Sichuan Province green pepper 3-4, light-coloured vinegar 1-2, bittern 1-2, nourishing additive agent 4-5;

Described nourishing additive agent is made by the raw material of following weight portion: snow cherry 1-2, tribulus terrestris 2-3, water caltrop leaf 2-2.5, Folium Astragali 4-5, green cucumber 3-3.5, purple rice 10-15, Semen sesami nigrum 1-2, Hen Surimi 10-12

Preparation method is: (1) adds 4-5 water big fire doubly by snow cherry, tribulus terrestris, water caltrop leaf, Folium Astragali and decocts 1-2 hour minute, and press filtration is removed slag, and obtains nutrient solution;

(2) green cucumber is diced and mixed thoroughly with Hen Surimi, purple rice and Semen sesami nigrum are obtained to the fragrant purple rice meal of chicken with mixing with Hen Surimi after 70-80 ℃ of hot-water soak 3-4 minute to mix thoroughly into a pot boiling;

(3) by the fragrant purple rice meal of chicken, pinch agglomerating rear cartonning and dry and grind to form chicken scented rice powder, pour after nutrient solution little thermal transfer into muddy and get final product.

2. the preparation method of tasty and refreshing spicy lotus rhizome bean curd according to claim 1, is characterized in that comprising the following steps:

(1) soya bean is placed in to clear water and soaks after 7-8 hour and pull out, add 4-5 water mill slurry doubly, cross 100 mesh filter screens and obtain raw soya-bean milk;

(2) dark plum stoning is added to the 1-2 times of little fire of water and decoct making beating after 20-30 minute, add light-coloured vinegar to blend the even dark-plum fruit-vinegar that obtains;

(3) will after the cleaning of another name for Sichuan Province green pepper, add 3-4 times of water, 2-3 hour is boiled in slow fire heating, pulls green pepper slag out, obtains Shu Jiaoshui; After lotus rhizome chopping is mixed with purple rice, millet, boiling obtains lotus rhizome purple rice meal, then pours the Shu Jiaoshui numb taste lotus rhizome purple rice gruel that stirs to obtain into;

(4) radix glehniae, Inula britannica chinensis, tangerine peel, balloonflower root, dried orange peel are added to 4-5 times of water, little fire decocts after 1-2 hour the press filtration liquid that removes slag to obtain, and gets poria cocos, chick-pea is mixed thoroughly after drying abrasive dust together with Paprika, pours in liquid to obtain peppery decoction of medicinal ingredients into;

(5) raw soya-bean milk, dark-plum fruit-vinegar, numb taste lotus rhizome purple rice gruel are mixed to rear slow fire boiling; after boiling, use big fire instead and continue to boil truce in 4-5 minute; when soya-bean milk temperature is down to 85-87 ℃, add bittern, peppery decoction of medicinal ingredients, nourishing additive agent and remain each raw material and stir; after standing 10-15 minute, obtain jellied bean curd, with bundle, entrain into mould static pressure 20-25 minute and get final product.