CN104095075A - Chili and sour mango dried tofu and preparation method thereof - Google Patents

Abstract

A chili and sour mango dried tofu comprises the following components in parts by weight: soy bean 100-120, kidney bean 10-14, dried mango 3-5, chopped pepper 1-2, water shield 3-4, pumpkin flower 1-2, water chestnut starch 2-4, loofah 1-2, sorghum rice 4-6, gynostemma pentaphyllum 1-2, tree peony bark 1-2, Ixeris chinensis 1-2, Dendrobium flower 1-2, carrot 5-7, wild jujude seed 6-10, Codonopsis pilosula 1-2, and nutritional additives 5-7. The dried tofu blank is pickled in the chopped pepper and the nutritional additives to increase the chili flavor of the dried tofu and provide richer nutrition, wherein mango has the effects of benefiting the stomach, satisfying thirst and promoting urination, and tree peony bark has the effects of tranquilizing, cooling and ever reducing.

Description

A kind of vinegar-pepper mango dried bean curd and preparation method thereof

Technical field

The present invention relates to a kind of vinegar-pepper mango dried bean curd, relate in particular to a kind of vinegar-pepper mango dried bean curd 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 a kind of vinegar-pepper mango dried bean curd and preparation method thereof is provided.

The present invention is achieved by the following technical solutions:

A kind of vinegar-pepper mango dried bean curd, is characterized in that being made up of the raw material of following weight portion:

Soya bean 100-120, kidney bean 10-14, dried mango 3-5, cut green pepper 1-2, water shield 3-4, pumpkin flower 1-2, water chestnut starch 2-4, luffa 1-2, sorghum rice 4-6, gynostemma pentaphylla 1-2, moutan bark 1-2, Chinese ixeris herb 1-2, the stem of noble dendrobium flower 1-2, carrot 5-7, spina date seed 6-10, Radix Codonopsis 1-2, nourishing additive agent 5-7;

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 vinegar-pepper mango dried bean curd, comprises the following steps:

Soya bean, kidney bean are positioned in clear water, to soak after 8-9 hour and pull out, add 5-6 water doubly and carry out defibrination, filter cleaner, obtains raw soya-bean milk;

Getting gynostemma pentaphylla, moutan bark, Chinese ixeris herb, Radix Codonopsis, luffa adds 4-5 times of water slow fire boiling and obtains liquid;

Get water shield, pumpkin flower, stem of noble dendrobium flower, carrot and convert liquid making beating, obtain slurries;

(3) get sorghum rice and enter pot stir-fry perfume, abrasive dust, merges with water chestnut starch, obtains ground rice; Spina date seed, dried mango are minced, obtain pomace;

(4) raw soya-bean milk is mixed with (2) gained slurries, big fire is boiled, and keeps boiling after 3-5 minute, to stop heating, in the time that temperature is down to 85-87 DEG C, add gypsum, leave standstill after 10-15 minute and obtain beans brain, after broken brain, mix with ground rice and pomace, through upper plate, squeezing, stripping and slicing, obtain dried bean curd embryo again;

(5) at dried bean curd embryo surface cutter cut, be placed in the pickled 2-3 hour of mixture that cuts green pepper and nourishing additive agent, dry, to obtain final product.

Advantage of the present invention is:

Dried bean curd of the present invention is placed in dried bean curd embryo to cut green pepper and nourishing additive agent and carry out pickledly, has increased the pungent of dried bean curd, and abundanter nutrition is provided, wherein mango there is beneficial stomach, quench one's thirst, the function of diuresis, moutan bark has calmness, cooling, antipyretic effect.

Detailed description of the invention

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

Embodiment 1:

A kind of vinegar-pepper mango dried bean curd, is characterized in that being made up of the raw material of following weight portion:

Soya bean 120, kidney bean 14, dried mango 5, cut that green pepper 1, water shield 3, pumpkin spend 2, water chestnut starch 2, luffa 1, sorghum rice 6, gynostemma pentaphylla 1, moutan bark 2, Chinese ixeris herb 1, the stem of noble dendrobium spend 2, carrot 5, spina date seed 10, Radix Codonopsis 1, nourishing additive agent 7;

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

The membrane of a chicken's gizzard 2, rod rod grass 1, cucumber leaf 2, notopterygium root 3, water caltrop 10, chicken bone 13, seafood soup 15, cocoanut shell 2, 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 25 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 vinegar-pepper mango dried bean curd, comprises the following steps:

Soya bean, kidney bean are positioned in clear water, to soak after 8 hours and pull out, the water that adds 6 times carries out defibrination, and filter cleaner, obtains raw soya-bean milk;

Getting gynostemma pentaphylla, moutan bark, Chinese ixeris herb, Radix Codonopsis, luffa adds 5 times of water slow fire boilings and obtains liquid;

Get water shield, pumpkin flower, stem of noble dendrobium flower, carrot and convert liquid making beating, obtain slurries;

(3) get sorghum rice and enter pot stir-fry perfume, abrasive dust, merges with water chestnut starch, obtains ground rice; Spina date seed, dried mango are minced, obtain pomace;

(4) raw soya-bean milk is mixed with (2) gained slurries, big fire is boiled, and keeps boiling after 3 minutes, to stop heating, in the time that temperature is down to 87 DEG C, add gypsum, leave standstill after 15 minutes and obtain beans brain, after broken brain, mix with ground rice and pomace, through upper plate, squeezing, stripping and slicing, obtain dried bean curd embryo again;

(5) at dried bean curd embryo surface cutter cut, be placed in pickled 3 hours of mixture cutting green pepper and nourishing additive agent, dry, to obtain final product.

Claims (2)

1. a vinegar-pepper mango dried bean curd, is characterized in that being made up of the raw material of following weight portion:

Soya bean 100-120, kidney bean 10-14, dried mango 3-5, cut green pepper 1-2, water shield 3-4, pumpkin flower 1-2, water chestnut starch 2-4, luffa 1-2, sorghum rice 4-6, gynostemma pentaphylla 1-2, moutan bark 1-2, Chinese ixeris herb 1-2, the stem of noble dendrobium flower 1-2, carrot 5-7, spina date seed 6-10, Radix Codonopsis 1-2, nourishing additive agent 5-7;

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 vinegar-pepper mango dried bean curd as claimed in claim 1, is characterized in that comprising the following steps:

Soya bean, kidney bean are positioned in clear water, to soak after 8-9 hour and pull out, add 5-6 water doubly and carry out defibrination, filter cleaner, obtains raw soya-bean milk;

Getting gynostemma pentaphylla, moutan bark, Chinese ixeris herb, Radix Codonopsis, luffa adds 4-5 times of water slow fire boiling and obtains liquid;

Get water shield, pumpkin flower, stem of noble dendrobium flower, carrot and convert liquid making beating, obtain slurries;

(3) get sorghum rice and enter pot stir-fry perfume, abrasive dust, merges with water chestnut starch, obtains ground rice; Spina date seed, dried mango are minced, obtain pomace;

(4) raw soya-bean milk is mixed with (2) gained slurries, big fire is boiled, and keeps boiling after 3-5 minute, to stop heating, in the time that temperature is down to 85-87 DEG C, add gypsum, leave standstill after 10-15 minute and obtain beans brain, after broken brain, mix with ground rice and pomace, through upper plate, squeezing, stripping and slicing, obtain dried bean curd embryo again;

(5) at dried bean curd embryo surface cutter cut, be placed in the pickled 2-3 hour of mixture that cuts green pepper and nourishing additive agent, dry, to obtain final product.