CN104095071A - Fragrant and mellow dried bean curd with taste of lactic acids and preparation method thereof - Google Patents

Abstract

The invention discloses a fragrant and mellow dried bean curd with the taste of lactic acids. The dried bean curd is prepared from the following raw materials in parts by weight: 100-120 parts of soybeans, 6-8 parts of nutrient additives, 1-1.2 parts of caulis lonicerae, 0.5-1 part of Chinese pine nodes, 2-3 parts of lalang grass rhizomes, 1-1.5 parts of burmann cinnamon barks, 2-3 parts of star aniseeds, 4-7 parts of pearl powder, 3-4 parts of raw haw liquor, 3-4 parts of testa sojae atricolor black soybeancoats, 2-3 parts of cream, 4-5 parts of cumin powder, 5-6 parts of onions, 5-5.5 parts of fresh rose petals, 10-11 parts of broad bean sauces, 7-8 parts of raspberries, and 4-5 parts of pouteria caimito. The dried bean curd disclosed by the invention has rich taste of the lactic acids, and the mouth feel of the dried bean curd is fragrant and rich. Various raw materials which are added into the dried bean curd have very high nutritive values, wherein the lalang grass rhizomes can cool blood for hemostasis, clear heat and remove toxicity, the Chinese pine nodes have the efficacies of dispelling pathogenic wind and removing dampness, and the onions can kill bacteria.

Description

Aromatic dried bean curd of a kind of lactic acid taste and preparation method thereof

Technical field

The present invention relates to the aromatic dried bean curd of a kind of lactic acid taste, relate in particular to aromatic dried bean curd of a kind of lactic acid taste and preparation method thereof.

Background technology

The food made from soybean is the optimum food of patient's body-buildings such as hypertension, diabetes, obesity, often eats large bean product and helps in addition prevent the effect of prostate cancer.Dried bean curd is the bean product that a kind of most people is liked, at present the preparation method of dried bean curd mostly is traditional immersion, defibrination, adds gypsum and become tender bean curd, then through being squeezed into dried bean curd, Easy dosing, and style is single, and kind limitation does not meet moderns' taste demand.

Summary of the invention

The present invention has overcome deficiency of the prior art, and aromatic dried bean curd of a kind of lactic acid taste and preparation method thereof is provided.

The present invention is achieved by the following technical solutions:

The aromatic dried bean curd of a kind of lactic acid taste, is characterized in that being made up of the raw material of following weight portion:

Soybean 100-120, nourishing additive agent 6-8, honeysuckle stem 1-1.2, turpentine 0.5-1, cogongrass rhizome 2-3, burmann cinnamon bark 1-1.5, anistree 2-3, pearl powder 4-7, hawthorn stoste 3-4, SEMEN COAT GLYCINES NIGRUM 3-4, cream 2-3, cumin powder 4-5, onion 5-6, fresh roseleaf 5-5.5, broad bean paste 10-11, Rubus corchorifolius 7-8, citrine fruit 4-5;

Described nourishing additive agent is made up of following raw materials in part by weight:

The membrane of a chicken's gizzard 2-3, excellent careless 1-2, cucumber leaf 2-3, notopterygium root 2-3, water caltrop 8-10, chicken bone 9-13, seafood soup 12-15, cocoanut shell 2-3, rice-pudding leaf, beer are appropriate;

Preparation method is: (1) shells water caltrop, sends into food steamer, paving one deck rice-pudding leaf at the bottom of cage, and middle big fire is steamed after 20-25 minute and is taken out, and is ground into water caltrop mud for subsequent use;

(2) the membrane of a chicken's gizzard, rod rod grass, cucumber leaf, notopterygium root, cocoanut shell are cleaned and dried the traditional Chinese medicine powder of pulverizing to obtain, get chicken bone and cut fritter and traditional Chinese medicine powder and jointly enter pot and stir-fry, finally add the stewing 20-25 minute processed of the little fire of seafood soup, take out the oven dry of chicken bone and pulverize, and merge with water caltrop mud, mix;

(3) (2) gained material is placed in and fills beer wooden barrel sealing and standing 2 hours, to obtain final product.

A preparation method for dried bean curd, is characterized in that comprising the following steps:

(1) soybean is positioned in clear water and soaks after 8-9 hour and pull out, merge with fresh roseleaf, add 5-6 water doubly and carry out defibrination, filter cleaner, obtains rose raw soya-bean milk;

(2) get honeysuckle stem, turpentine, cogongrass rhizome, burmann cinnamon bark, anise and add 5-8 water slow fire boiling 30-35 minute doubly, filter cleaner, obtains liquid;

(3) by onion chopping, send in the hot cream of burning and stir-fry, pour broad bean paste into, add hawthorn stoste to endure to dense thick, obtain soup, by Rubus corchorifolius, the section of citrine fruit, insert pickled 1-2 hour in soup, take out, enter baking box together with SEMEN COAT GLYCINES NIGRUM, dry, jointly pulverize;

(4) rose raw soya-bean milk is mixed with (2) gained liquid, big fire is boiled, keep boiling after 3-5 minute, to stop heating, in the time that temperature is down to 85-87 DEG C, add gypsum, the standing beans brain that obtains after 10-15 minute, after broken brain, mix with (3) gained material and nourishing additive agent, after upper plate, sprinkle respectively one deck cumin powder and pearl powder on surface, then squeeze, last stripping and slicing, to obtain final product.

Advantage of the present invention is:

Dried bean curd of the present invention has dense lactic acid taste, and mouthfeel is aromatic, and the various raw materials that add have very high nutritive value, and wherein cogongrass rhizome can cooling blood and hemostasis, and clearing heat and detoxicating, effect of turpentine is for dispelling pathogenic wind and remove dampness, and onion can sterilization.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is described in further detail:

Embodiment 1:

The aromatic dried bean curd of a kind of lactic acid taste, is characterized in that being made up of the raw material of following weight portion:

Soybean 120, nourishing additive agent 6, honeysuckle stem 1.2, turpentine 0.5, cogongrass rhizome 2, burmann cinnamon bark 1.5, anise 2, pearl powder 4, hawthorn stoste 4, SEMEN COAT GLYCINES NIGRUM 3, cream 2, cumin powder 4, onion 6, fresh roseleaf 5.5, broad bean paste 11, Rubus corchorifolius 8, citrine fruit 4;

Described nourishing additive agent is made up of following raw materials in part by weight:

The membrane of a chicken's gizzard 3, rod rod grass 2, cucumber leaf 3, notopterygium root 2, water caltrop 10, chicken bone 13, seafood soup 15, cocoanut shell 3, rice-pudding leaf, beer are appropriate;

Preparation method is: (1) shells water caltrop, sends into food steamer, paving one deck rice-pudding leaf at the bottom of cage, and middle big fire is steamed after 20 minutes and is taken out, and is ground into water caltrop mud for subsequent use;

(2) the membrane of a chicken's gizzard, rod rod grass, cucumber leaf, notopterygium root, cocoanut shell are cleaned and dried the traditional Chinese medicine powder of pulverizing to obtain, get chicken bone and cut fritter and traditional Chinese medicine powder and jointly enter pot and stir-fry, finally add the stewing system of the little fire of seafood soup 25 minutes, take out chicken bone and dry and pulverize, and merge with water caltrop mud, mix;

(3) (2) gained material is placed in and fills beer wooden barrel sealing and standing 2 hours, to obtain final product.

A preparation method for the aromatic dried bean curd of lactic acid taste, is characterized in that comprising the following steps:

(1) soybean is positioned in clear water and soaks after 8 hours and pull out, merge with fresh roseleaf, the water that adds 6 times carries out defibrination, and filter cleaner obtains rose raw soya-bean milk;

(2) get honeysuckle stem, turpentine, cogongrass rhizome, burmann cinnamon bark, anise and add the water slow fire boiling 35 minutes of 8 times, filter cleaner, obtains liquid;

(3) by onion chopping, send in the hot cream of burning and stir-fry, pour broad bean paste into, add hawthorn stoste to endure to dense thick, obtain soup, by Rubus corchorifolius, the section of citrine fruit, insert pickled 1-2 hour in soup, take out, enter baking box together with SEMEN COAT GLYCINES NIGRUM, dry, jointly pulverize;

(4) rose raw soya-bean milk is mixed with (2) gained liquid, big fire is boiled, keep boiling after 3 minutes, to stop heating, in the time that temperature is down to 87 DEG C, add gypsum, the standing beans brain that obtains after 15 minutes, after broken brain, mix with (3) gained material and nourishing additive agent, after upper plate, sprinkle respectively one deck cumin powder and pearl powder on surface, then squeeze, last stripping and slicing, to obtain final product.

Claims (2)

1. the aromatic dried bean curd of lactic acid taste, is characterized in that being made up of the raw material of following weight portion:

Soybean 100-120, nourishing additive agent 6-8, honeysuckle stem 1-1.2, turpentine 0.5-1, cogongrass rhizome 2-3, burmann cinnamon bark 1-1.5, anistree 2-3, pearl powder 4-7, hawthorn stoste 3-4, SEMEN COAT GLYCINES NIGRUM 3-4, cream 2-3, cumin powder 4-5, onion 5-6, fresh roseleaf 5-5.5, broad bean paste 10-11, Rubus corchorifolius 7-8, citrine fruit 4-5;

Described nourishing additive agent is made up of following raw materials in part by weight:

The membrane of a chicken's gizzard 2-3, excellent careless 1-2, cucumber leaf 2-3, notopterygium root 2-3, water caltrop 8-10, chicken bone 9-13, seafood soup 12-15, cocoanut shell 2-3, rice-pudding leaf, beer are appropriate;

Preparation method is: (1) shells water caltrop, sends into food steamer, paving one deck rice-pudding leaf at the bottom of cage, and middle big fire is steamed after 20-25 minute and is taken out, and is ground into water caltrop mud for subsequent use;

(2) the membrane of a chicken's gizzard, rod rod grass, cucumber leaf, notopterygium root, cocoanut shell are cleaned and dried the traditional Chinese medicine powder of pulverizing to obtain, get chicken bone and cut fritter and traditional Chinese medicine powder and jointly enter pot and stir-fry, finally add the stewing 20-25 minute processed of the little fire of seafood soup, take out the oven dry of chicken bone and pulverize, and merge with water caltrop mud, mix;

(3) (2) gained material is placed in and fills beer wooden barrel sealing and standing 2 hours, to obtain final product.

2. the preparation method of a kind of dried bean curd according to claim 1, is characterized in that comprising the following steps:

(1) soybean is positioned in clear water and soaks after 8-9 hour and pull out, merge with fresh roseleaf, add 5-6 water doubly and carry out defibrination, filter cleaner, obtains rose raw soya-bean milk;

(2) get honeysuckle stem, turpentine, cogongrass rhizome, burmann cinnamon bark, anise and add 5-8 water slow fire boiling 30-35 minute doubly, filter cleaner, obtains liquid;

(3) by onion chopping, send in the hot cream of burning and stir-fry, pour broad bean paste into, add hawthorn stoste to endure to dense thick, obtain soup, by Rubus corchorifolius, the section of citrine fruit, insert pickled 1-2 hour in soup, take out, enter baking box together with SEMEN COAT GLYCINES NIGRUM, dry, jointly pulverize;

(4) rose raw soya-bean milk is mixed with (2) gained liquid, big fire is boiled, keep boiling after 3-5 minute, to stop heating, in the time that temperature is down to 85-87 DEG C, add gypsum, the standing beans brain that obtains after 10-15 minute, after broken brain, mix with (3) gained material and nourishing additive agent, after upper plate, sprinkle respectively one deck cumin powder and pearl powder on surface, then squeeze, last stripping and slicing, to obtain final product.