CN104106643A - Bitter salubrious dried bean curd and preparation method thereof - Google Patents
Bitter salubrious dried bean curd and preparation method thereof Download PDFInfo
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- CN104106643A CN104106643A CN201410278235.7A CN201410278235A CN104106643A CN 104106643 A CN104106643 A CN 104106643A CN 201410278235 A CN201410278235 A CN 201410278235A CN 104106643 A CN104106643 A CN 104106643A
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Abstract
The invention discloses a bitter salubrious dried bean curd, which is prepared from the following raw materials by weight: 100-130 parts of black beans, 10-12 parts of peas, 20-30 parts of red beans, 3-5 parts of glycerol, 2-3 parts of Bletilla striata, 1-2 parts of lycopodium clavatum, 2-3 parts of Geranium nepalense, 1-2 parts of Tabernaemontana divaricata, 1-1.5 parts of uncaria, 7-8 parts of lotus seeds, 6-7 parts of pig's trotters, 7-8 parts of strong tea juice, 4-5 parts of balsam pear pulp, 5-7 parts of black sesame, 7-8 parts of frangipani, 4-5 parts of chickpea, 5-9 parts of nutritional additives and 5-6 parts of potato. The balsam pear pulp added in the dried bean curd improves the taste of the dried bean curd; the dried bean curd is fresh and delicious, and has very good health care effect; and the lycopodium clavatum can dispel wind and cold, dehumidify and relieve swelling, and the Geranium nepalense can dispel rheumatism, protect liver and resist bacteria.
Description
Technical field
The present invention relates to the salubrious dried bean curd of a kind of bitter taste, relate in particular to salubrious dried bean curd of a kind of bitter 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 the effect that large bean product helps prevent prostate cancer in addition.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 salubrious dried bean curd of a kind of bitter taste and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
The salubrious dried bean curd of bitter taste, is characterized in that being made by the raw material of following weight portion:
Black soya bean 100-130, pea 10-12, red bean 20-30, glycerine 3-5, bletilla striata 2-3, lycopodium calvatum 1-2, heroubill 2-3, dog tartar 1-2, yncaria stem with hooks 1-1.5, lotus seeds 7-8, pig's feet 6-7, strong tea juice 7-8, balsam pear pulp 4-5, Semen sesami nigrum 5-7, frangipanis 7-8, chick-pea 4-5, nourishing additive agent 5-9, potato 5-6;
Described nourishing additive agent is made by 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 standby;
(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, obtain.
2, the preparation method of a kind of dried bean curd according to claim 1, is characterized in that comprising the following steps:
(1) black soya bean, red bean are positioned in clear water and soak after 8-9 hour and pull out, add 5-6 water doubly and carry out defibrination, filter cleaner, obtains raw soya-bean milk;
(2) get the bletilla striata, lycopodium calvatum, heroubill, dog tartar, yncaria stem with hooks and add 5-8 water slow fire boiling 30-35 minute doubly, filter cleaner, obtains liquid;
(3) get pig's feet and thinly slice, balsam pear is diced, and by thin slice bag balsam pear fourth, upper pot steams 15 minutes, takes out pig's feet, minces, and merges with nourishing additive agent, frangipanis, mixes;
(4), get lotus seeds, chick-pea and soak 10 hours, pull an oar together with pea, obtain slurries, merge with strong tea juice, glycerine;
(5) raw soya-bean milk is mixed with (2) gained liquid and (4) gained material, big fire is boiled, keep boiling after 3-5 minute, to stop heating, when being down to 85-87 ℃, temperature adds gypsum, after standing 10-15 minute, obtain beans brain, after broken brain, mix with leftover materials, through upper plate, squeezing, stripping and slicing, obtain.
Advantage of the present invention is:
The balsam pear pulp that dried bean curd of the present invention adds has improved the mouthfeel of dried bean curd, clearly good to eat, also has good health-care effect, wherein lycopodium calvatum can expelling wind and clearing away cold, dehumidifying detumescence, heroubill can dispel rheumatism, protects liver, antibacterial.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
The salubrious dried bean curd of bitter taste, is characterized in that being made by the raw material of following weight portion:
Black soya bean 130, pea 12, red bean 30, glycerine 5, the bletilla striata 2, lycopodium calvatum 2, heroubill 2-3, dog tartar 1, yncaria stem with hooks 1.5, lotus seeds 8, pig's feet 7, strong tea juice 7, balsam pear pulp 4, Semen sesami nigrum 5, frangipanis 8, chick-pea 5, nourishing additive agent 9, potato 6;
Described nourishing additive agent is made by following raw materials in part by weight:
The membrane of a chicken's gizzard 3, rod rod grass 2, cucumber leaf 3, notopterygium root 3, water caltrop 8-10, 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 standby;
(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, obtain.
A preparation method for dried bean curd, is characterized in that comprising the following steps:
(1) black soya bean, red bean are positioned in clear water and soak after 9 hours and pull out, the water that adds 6 times carries out defibrination, and filter cleaner, obtains raw soya-bean milk;
(2) get the bletilla striata, lycopodium calvatum, heroubill, dog tartar, yncaria stem with hooks and add the water slow fire boiling 35 minutes of 5 times, filter cleaner, obtains liquid;
(3) get pig's feet and thinly slice, balsam pear is diced, and by thin slice bag balsam pear fourth, upper pot steams 15 minutes, takes out pig's feet, minces, and merges with nourishing additive agent, frangipanis, mixes;
(4), get lotus seeds, chick-pea and soak 10 hours, pull an oar together with pea, obtain slurries, merge with strong tea juice, glycerine;
(5) raw soya-bean milk is mixed with (2) gained liquid and (4) gained material, big fire is boiled, and keeps boiling after 3-5 minute, to stop heating, when temperature is down to 87 ℃, add gypsum, after standing 15 minutes, obtain beans brain, after broken brain, mix with leftover materials, through upper plate, squeezing, stripping and slicing, obtain.
Claims (2)
1. the salubrious dried bean curd of bitter taste, is characterized in that being made by the raw material of following weight portion:
Black soya bean 100-130, pea 10-12, red bean 20-30, glycerine 3-5, bletilla striata 2-3, lycopodium calvatum 1-2, heroubill 2-3, dog tartar 1-2, yncaria stem with hooks 1-1.5, lotus seeds 7-8, pig's feet 6-7, strong tea juice 7-8, balsam pear pulp 4-5, Semen sesami nigrum 5-7, frangipanis 7-8, chick-pea 4-5, nourishing additive agent 5-9, potato 5-6;
Described nourishing additive agent is made by 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 standby;
(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, obtain.
2. the preparation method of a kind of dried bean curd according to claim 1, is characterized in that comprising the following steps:
(1) black soya bean, red bean are positioned in clear water and soak after 8-9 hour and pull out, add 5-6 water doubly and carry out defibrination, filter cleaner, obtains raw soya-bean milk;
(2) get the bletilla striata, lycopodium calvatum, heroubill, dog tartar, yncaria stem with hooks and add 5-8 water slow fire boiling 30-35 minute doubly, filter cleaner, obtains liquid;
(3) get pig's feet and thinly slice, balsam pear is diced, and by thin slice bag balsam pear fourth, upper pot steams 15 minutes, takes out pig's feet, minces, and merges with nourishing additive agent, frangipanis, mixes;
(4), get lotus seeds, chick-pea and soak 10 hours, pull an oar together with pea, obtain slurries, merge with strong tea juice, glycerine;
(5) raw soya-bean milk is mixed with (2) gained liquid and (4) gained material, big fire is boiled, keep boiling after 3-5 minute, to stop heating, when being down to 85-87 ℃, temperature adds gypsum, after standing 10-15 minute, obtain beans brain, after broken brain, mix with leftover materials, through upper plate, squeezing, stripping and slicing, obtain.
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| CN201410278235.7A CN104106643A (en) | 2014-06-20 | 2014-06-20 | Bitter salubrious dried bean curd and preparation method thereof |
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| CN201410278235.7A CN104106643A (en) | 2014-06-20 | 2014-06-20 | Bitter salubrious dried bean curd and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106260048A (en) * | 2016-08-18 | 2017-01-04 | 姜敏 | A kind of black currant dried tofu and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102239928A (en) * | 2011-07-01 | 2011-11-16 | 西华大学 | Method for manufacturing five-bean dried tofu |
| CN102986909A (en) * | 2012-11-15 | 2013-03-27 | 石台县徽农农业经济合作有限公司 | Manufacture method of buckwheat dried bean curd |
| CN103504023A (en) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | Dried tofu with black beans as main ingredients |
-
2014
- 2014-06-20 CN CN201410278235.7A patent/CN104106643A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102239928A (en) * | 2011-07-01 | 2011-11-16 | 西华大学 | Method for manufacturing five-bean dried tofu |
| CN102986909A (en) * | 2012-11-15 | 2013-03-27 | 石台县徽农农业经济合作有限公司 | Manufacture method of buckwheat dried bean curd |
| CN103504023A (en) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | Dried tofu with black beans as main ingredients |
Non-Patent Citations (1)
| Title |
|---|
| 孙小凡等: "苦瓜营养豆腐的研制", 《食品研究与开发》, vol. 33, no. 2, 5 February 2012 (2012-02-05), pages 71 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106260048A (en) * | 2016-08-18 | 2017-01-04 | 姜敏 | A kind of black currant dried tofu and preparation method thereof |
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