CN104106648A - Vinegar flavor corn bean curd and preparation method thereof - Google Patents

Vinegar flavor corn bean curd and preparation method thereof Download PDF

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Publication number
CN104106648A
CN104106648A CN201410278814.1A CN201410278814A CN104106648A CN 104106648 A CN104106648 A CN 104106648A CN 201410278814 A CN201410278814 A CN 201410278814A CN 104106648 A CN104106648 A CN 104106648A
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China
Prior art keywords
bean
vinegar
corn
soya
raw
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Application number
CN201410278814.1A
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Chinese (zh)
Inventor
许炜
Original Assignee
许炜
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Priority to CN201410278814.1A priority Critical patent/CN104106648A/en
Publication of CN104106648A publication Critical patent/CN104106648A/en

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Abstract

The invention relates to a vinegar flavor corn bean curd, which is prepared from the following raw materials by weight part: 100-110 of soybean, 1-1.2 of inula flower, 1-1.1 of acanthopanax senticosus leaf, 2-3 of maple syrup, 0.8-1 of chicory, 1-1.1 of brassica juncea seed, 1-1.2 of horseshoe leaf, 4-5 of navel orange, 4-5 of myrica rubra, 3-4 of green bean sprout, 3-4 of green soy bean, 3-4 of rice vinegar, 9-10 of corn, 2-3 of bovine bone marrow, 2-3 of fish glue powder, 4-5 of coconut meat, 3-4 of honey, 1-2 of brine, and 4-5 of a nutritional additive. The bean curd provided by the invention can promote digestion and increase appetite. The added corn is rich in glutamic acid, which can promote brain development and prevent middle-aged weight gain. Abundant vitamin E also can help resist senility and soften blood vessels. In addition, during processing, the vinegar flavor corn bean curd provided by the invention is added with a variety of Chinese herbal medicines, thus having the efficacy of dredging channels, improving eyesight, nourishing the middle jiao and boosting essence, strengthening muscles and bones, promoting diuresis and removing blood stasis.

Description

Fragrant corn tofu of a kind of vinegar 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 fragrant corn tofu of a kind of vinegar 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 fragrant corn tofu of a kind of vinegar and preparation method thereof is provided.
The technical solution adopted in the present invention is:
The fragrant corn tofu of vinegar, by the raw material of following weight portion, made:
Soya bean 100-110, inular flower 1-1.2, acanthopanax 1-1.1, maple sugar 2-3, witloof 0.8-1, SEMEN SINAPIS ALBAE 1-1.1, common marshmarigold herb 1-1.2, navel orange 4-5, red bayberry 4-5, green soya bean bud 3-4, green soy bean 3-4, rice vinegar 3-4, corn 9-10, ox bone marrow 2-3, fish glue powder 2-3, coconut meat 4-5, honey 3-4, bittern 1-2, nourishing additive agent 4-5;
Described nourishing additive agent is made by the raw material of following weight portion: pineapple leaves 1-2, rag cotyledon 2-3, Folium Astragali 2-2.5, dandelion 4-5, catsup 3-3.5, ox bone 8-10, sea cucumber 1-2, duck 10-12, pleurotus eryngii 10-12
Preparation method is: (1) adds 4-5 water big fire doubly by pineapple leaves, rag cotyledon, Folium Astragali, dandelion and decocts 1-2 hour minute, and press filtration is removed slag, and obtains nutrient solution; By duck smash to pieces, sea cucumber and pleurotus eryngii dry cut into serving pieces;
(2) ox bone is added to 3-4 times of water slow fire boiling 7-8 hour, uninterruptedly keep the skin wet during this time, until ox bone, boil to take out to pulverize again after soft and refund, add broken duck, sea cucumber and pleurotus eryngii dry plate to continue to decoct 1-2 hour simultaneously, after moisture is boiled dry, little fire is endured cream, enters oven for drying and grinds and get final product; .
The preparation method of the fragrant corn tofu of vinegar 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 80-100 mesh filter screen and obtain raw soya-bean milk;
(2) bean sprout juice of being pulled an oar to obtain in clear bean sprouts, gets green soy bean rice and corn and is mixed into pot big fire and fries fragrantly, takes the dish out of the pot to pour into while hot in rice vinegar and soaks and be cooled to normal temperature, then be mixed together to smash to stir and obtain the fragrant corn bean sauce of vinegar;
(3) navel orange peeling, Waxberry enucleation, coconut meat are mixed and squeezed the juice, filter to such an extent that obtain jam with ox bone marrow, fish glue powder mix and blend after fruit juice, pour honey and maple sugar into, on one side little fiery infusion stir on one side, until water content, take the dish out of the pot lower than 20% time, enter oven for drying and grind and to obtain honey fruit powder;
(4) inular flower, acanthopanax, witloof, SEMEN SINAPIS ALBAE, common marshmarigold herb are added to 4-5 times of water, little fire decocts after 1-2 hour the press filtration liquid that removes slag to obtain, the dry traditional Chinese medicine powder that to obtain of spraying;
(5) raw soya-bean milk, traditional Chinese medicine powder, honey fruit powder 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, the fragrant corn bean sauce of vinegar, nourishing additive agent and remain each raw material and stir; after standing 10-15 minute, obtain jellied bean curd, enter mould static pressure 20-25 minute and get final product.
Beneficial effect of the present invention is:
Bean curd of the present invention promotes digestion, increase appetite, add the Glutamatergic that corn is rich in to promote brain development, can prevent the middle age to put on weight, abundant vitamin E also can help anti-ageing, softening blood vessel, in addition, the present invention has added multiple Chinese herbal medicine in process, has the effect of the improving eyesight of promoting blood circulation, bowl spares benefit essence, hard muscles and bones, the sharp aquation stasis of blood.
The specific embodiment
The fragrant corn tofu of vinegar, by following weight portion (kilogram) raw material make:
Soya bean 100, inular flower 1, acanthopanax 1, maple sugar 2, witloof 0.8, SEMEN SINAPIS ALBAE 1, common marshmarigold herb 1, navel orange 4, red bayberry 4, green soya bean bud 3, green soy bean 3, rice vinegar 3, corn 9, ox bone marrow 2, fish glue powder 2, coconut meat 4, honey 3, bittern 1, nourishing additive agent 4;
Described nourishing additive agent by following weight portion (kilogram) raw material make: pineapple leaves 1, rag cotyledon 2, Folium Astragali 2, dandelion 4, catsup 3, ox bone 8, sea cucumber 1, duck 10, pleurotus eryngii 10
Preparation method is: (1) adds the water big fire of 4 times by pineapple leaves, rag cotyledon, Folium Astragali, dandelion and decocts 1 hour minute, and press filtration is removed slag, and obtains nutrient solution; By duck smash to pieces, sea cucumber and pleurotus eryngii dry cut into serving pieces;
(2) ox bone is added to 3 times of water slow fire boilings 7 hours, uninterruptedly keep the skin wet during this time, until ox bone, boil to take out to pulverize again after soft and refund, add broken duck, sea cucumber and pleurotus eryngii dry plate to continue to decoct 1 hour simultaneously, after moisture is boiled dry, little fire is endured cream, enters oven for drying and grinds and get final product; .
The preparation method of the fragrant corn tofu of vinegar 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 80 mesh filter screens and obtain raw soya-bean milk;
(2) bean sprout juice of being pulled an oar to obtain in clear bean sprouts, gets green soy bean rice and corn and is mixed into pot big fire and fries fragrantly, takes the dish out of the pot to pour into while hot in rice vinegar and soaks and be cooled to normal temperature, then be mixed together to smash to stir and obtain the fragrant corn bean sauce of vinegar;
(3) navel orange peeling, Waxberry enucleation, coconut meat are mixed and squeezed the juice, filter to such an extent that obtain jam with ox bone marrow, fish glue powder mix and blend after fruit juice, pour honey and maple sugar into, on one side little fiery infusion stir on one side, until water content, take the dish out of the pot lower than 20% time, enter oven for drying and grind and to obtain honey fruit powder;
(4) inular flower, acanthopanax, witloof, SEMEN SINAPIS ALBAE, common marshmarigold herb are added to 4 times of water, little fire decocts after 1 hour the press filtration liquid that removes slag to obtain, the dry traditional Chinese medicine powder that to obtain of spraying;
(5) raw soya-bean milk, traditional Chinese medicine powder, honey fruit powder 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, the fragrant corn bean sauce of vinegar, nourishing additive agent and remain each raw material and stir; after standing 10 minutes, obtain jellied bean curd, enter mould static pressure 20 minutes and get final product.

Claims (2)

1. the fragrant corn tofu of vinegar, is characterized in that being made by the raw material of following weight portion:
Soya bean 100-110, inular flower 1-1.2, acanthopanax 1-1.1, maple sugar 2-3, witloof 0.8-1, SEMEN SINAPIS ALBAE 1-1.1, common marshmarigold herb 1-1.2, navel orange 4-5, red bayberry 4-5, green soya bean bud 3-4, green soy bean 3-4, rice vinegar 3-4, corn 9-10, ox bone marrow 2-3, fish glue powder 2-3, coconut meat 4-5, honey 3-4, bittern 1-2, nourishing additive agent 4-5;
Described nourishing additive agent is made by the raw material of following weight portion: pineapple leaves 1-2, rag cotyledon 2-3, Folium Astragali 2-2.5, dandelion 4-5, catsup 3-3.5, ox bone 8-10, sea cucumber 1-2, duck 10-12, pleurotus eryngii 10-12
Preparation method is: (1) adds 4-5 water big fire doubly by pineapple leaves, rag cotyledon, Folium Astragali, dandelion and decocts 1-2 hour minute, and press filtration is removed slag, and obtains nutrient solution; By duck smash to pieces, sea cucumber and pleurotus eryngii dry cut into serving pieces;
(2) ox bone is added to 3-4 times of water slow fire boiling 7-8 hour, uninterruptedly keep the skin wet during this time, until ox bone, boil to take out to pulverize again after soft and refund, add nutrient solution, broken duck, sea cucumber and pleurotus eryngii dry plate to continue to decoct 1-2 hour simultaneously, after moisture is boiled dry, little fire is endured cream, enters oven for drying and grinds and get final product.
2. the preparation method of the fragrant corn tofu of vinegar 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 80-100 mesh filter screen and obtain raw soya-bean milk;
(2) bean sprout juice of being pulled an oar to obtain in clear bean sprouts, gets green soy bean rice and corn and is mixed into pot big fire and fries fragrantly, takes the dish out of the pot to pour into while hot in rice vinegar and soaks and be cooled to normal temperature, then be mixed together to smash to stir and obtain the fragrant corn bean sauce of vinegar;
(3) navel orange peeling, Waxberry enucleation, coconut meat are mixed and squeezed the juice, filter to such an extent that obtain jam with ox bone marrow, fish glue powder mix and blend after fruit juice, pour honey and maple sugar into, on one side little fiery infusion stir on one side, until water content, take the dish out of the pot lower than 20% time, enter oven for drying and grind and to obtain honey fruit powder;
(4) inular flower, acanthopanax, witloof, SEMEN SINAPIS ALBAE, common marshmarigold herb are added to 4-5 times of water, little fire decocts after 1-2 hour the press filtration liquid that removes slag to obtain, the dry traditional Chinese medicine powder that to obtain of spraying;
(5) raw soya-bean milk, traditional Chinese medicine powder, honey fruit powder 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, the fragrant corn bean sauce of vinegar, nourishing additive agent and remain each raw material and stir; after standing 10-15 minute, obtain jellied bean curd, enter mould static pressure 20-25 minute and get final product.
CN201410278814.1A 2014-06-21 2014-06-21 Vinegar flavor corn bean curd and preparation method thereof CN104106648A (en)

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Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104273244A (en) * 2014-10-25 2015-01-14 合肥市凤落河豆制食品有限公司 Sweet bean curd with lemon jam and oatmeal
CN104757134A (en) * 2015-03-25 2015-07-08 芜湖晋诚农业科技有限公司 Beef sauce-flavour fermented bean curd and preparation method thereof
CN104757129A (en) * 2015-03-25 2015-07-08 芜湖晋诚农业科技有限公司 Fish roe sauce-fragrance stinky tofu and preparing method thereof
CN104757127A (en) * 2015-03-25 2015-07-08 芜湖晋诚农业科技有限公司 Chicken-shiitake fungus stinky tofu and preparing method thereof
CN104757131A (en) * 2015-03-25 2015-07-08 芜湖晋诚农业科技有限公司 Wine-aroma fermented bean curd and preparation method thereof
CN104757132A (en) * 2015-03-25 2015-07-08 芜湖晋诚农业科技有限公司 Fermented bean curd with red dates and barbary wolfberry fruit and preparation method thereof
CN104757128A (en) * 2015-03-25 2015-07-08 芜湖晋诚农业科技有限公司 Rose-flower-fragrance stinky tofu and preparing method thereof
CN104757135A (en) * 2015-03-25 2015-07-08 芜湖晋诚农业科技有限公司 Crispy strong-smelling dried ballonflower preserved bean curd and preparation method thereof
CN104757126A (en) * 2015-03-25 2015-07-08 芜湖晋诚农业科技有限公司 Spicy and hot stinky tofu and preparing method thereof
CN104757130A (en) * 2015-03-25 2015-07-08 芜湖晋诚农业科技有限公司 Reed-fragrance meat paste fermented bean curds and preparation method thereof
CN104757133A (en) * 2015-03-25 2015-07-08 芜湖晋诚农业科技有限公司 Leisure fermented bean curd with seafood and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1545928A (en) * 2003-12-14 2004-11-17 熊邦术 Bean curd containing condensed juice of meat, melon and vegetable
CN101897361A (en) * 2008-06-02 2010-12-01 万勤劳 Bean curd containing Chinese medicinal herb
CN103621656A (en) * 2013-10-23 2014-03-12 王开亮 Citrus flavor bean curd and preparation method thereof
CN103636809A (en) * 2013-10-23 2014-03-19 王开亮 Coarse-cereals health-care bean curd and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1545928A (en) * 2003-12-14 2004-11-17 熊邦术 Bean curd containing condensed juice of meat, melon and vegetable
CN101897361A (en) * 2008-06-02 2010-12-01 万勤劳 Bean curd containing Chinese medicinal herb
CN103621656A (en) * 2013-10-23 2014-03-12 王开亮 Citrus flavor bean curd and preparation method thereof
CN103636809A (en) * 2013-10-23 2014-03-19 王开亮 Coarse-cereals health-care bean curd and preparation method thereof

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104273244A (en) * 2014-10-25 2015-01-14 合肥市凤落河豆制食品有限公司 Sweet bean curd with lemon jam and oatmeal
CN104757134A (en) * 2015-03-25 2015-07-08 芜湖晋诚农业科技有限公司 Beef sauce-flavour fermented bean curd and preparation method thereof
CN104757129A (en) * 2015-03-25 2015-07-08 芜湖晋诚农业科技有限公司 Fish roe sauce-fragrance stinky tofu and preparing method thereof
CN104757127A (en) * 2015-03-25 2015-07-08 芜湖晋诚农业科技有限公司 Chicken-shiitake fungus stinky tofu and preparing method thereof
CN104757131A (en) * 2015-03-25 2015-07-08 芜湖晋诚农业科技有限公司 Wine-aroma fermented bean curd and preparation method thereof
CN104757132A (en) * 2015-03-25 2015-07-08 芜湖晋诚农业科技有限公司 Fermented bean curd with red dates and barbary wolfberry fruit and preparation method thereof
CN104757128A (en) * 2015-03-25 2015-07-08 芜湖晋诚农业科技有限公司 Rose-flower-fragrance stinky tofu and preparing method thereof
CN104757135A (en) * 2015-03-25 2015-07-08 芜湖晋诚农业科技有限公司 Crispy strong-smelling dried ballonflower preserved bean curd and preparation method thereof
CN104757126A (en) * 2015-03-25 2015-07-08 芜湖晋诚农业科技有限公司 Spicy and hot stinky tofu and preparing method thereof
CN104757130A (en) * 2015-03-25 2015-07-08 芜湖晋诚农业科技有限公司 Reed-fragrance meat paste fermented bean curds and preparation method thereof
CN104757133A (en) * 2015-03-25 2015-07-08 芜湖晋诚农业科技有限公司 Leisure fermented bean curd with seafood and preparation method thereof

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Application publication date: 20141022