CN104106655A - Pulp lily dried bean curd and preparation method thereof - Google Patents

Pulp lily dried bean curd and preparation method thereof Download PDF

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Publication number
CN104106655A
CN104106655A CN201410280336.8A CN201410280336A CN104106655A CN 104106655 A CN104106655 A CN 104106655A CN 201410280336 A CN201410280336 A CN 201410280336A CN 104106655 A CN104106655 A CN 104106655A
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China
Prior art keywords
lily
bean curd
dried bean
pulp
water
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Pending
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CN201410280336.8A
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Chinese (zh)
Inventor
邹祝才
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MAANSHAN JIANGXIN OASIS FOODS Co Ltd
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MAANSHAN JIANGXIN OASIS FOODS Co Ltd
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Priority to CN201410280336.8A priority Critical patent/CN104106655A/en
Publication of CN104106655A publication Critical patent/CN104106655A/en
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Abstract

The invention relates to a pulp lily dried bean curd, which is prepared from the following raw materials by weight part: 100-110 of soybean, 0.8-1 of Dictyophora indusiata, 1-2 of red ginseng, 1-1.2 of ophiopogon japonicas, 2-3 of almond, 1-2 of loquat leaf, 0.8-1 of Gorgon fruit, 3-4 of tremella, 4-5 of longan pulp, 2-3 of hazelnut kernel, 1-2 of red beet powder, 1-2 of astragalus polysaccharide, 4-5 of lily, 2-3 of spina date seed, 1-2 of Polygonatum, 1-1.2 of clove, 5-6 of minced lean pork, 2-2.5 of gypsum, and 4-5 of a nutritional additive. The dried bean curd provided by the invention has pleasant aroma and a health care effect. The added lily contain some special nutritional components like colchicines and other alkaloid, not only has good nourishing efficacy, but also has certain preventive and therapeutic effects on a plurality of seasonal diseases caused by autumn dry climate. In addition, the pulp lily dried bean curd provided by the invention is added with a variety of Chinese herbal medicines during processing, thus having the efficacy of tonifying Qi and nourishing Yin, invigorating spleen and moistening lung, benefiting kidney and warming the middle jiao, invigorating qi and nourishing brain.

Description

A kind of pulp lily dried bean curd and preparation method thereof
Technical field
The invention belongs to food processing technology field, relate to a kind of dried bean curd, relate in particular to a kind of pulp lily dried bean curd and preparation method thereof.
Background technology
Dried bean curd is a kind of time-honored folk snack, and traditional dried bean curd is to take single soybean as raw material, and the bean curd deep processing of making is made, instant.But dried bean curd kind and the mouthfeel sold are in the market single, more and more can not meet the needs of the growing living standard of people.
Summary of the invention
The present invention has overcome deficiency of the prior art, and a kind of pulp lily dried bean curd and preparation method thereof is provided.
The technical solution adopted in the present invention is:
A pulp lily dried bean curd, by the raw material of following weight portion, made:
Soya bean 100-110, dictyophora phalloidea 0.8-1, red ginseng 1-2, the tuber of dwarf lilyturf 1-1.2, almond 2-3, loguat leaf 1-2, Gorgon fruit 0.8-1, white fungus 3-4, arillus longan 4-5, hazelnut kernel 2-3, red beet powder 1-2, astragalus polyose 1-2, lily 4-5, spina date seed 2-3, sealwort 1-2, cloves 1-1.2, throw-out meat gruel 5-6, gypsum 2-2.5, nourishing additive agent 4-5;
Described nourishing additive agent is made by the raw material of following weight portion: Ilex Latifolia Thunb 1-2, leaf of negundo chastetree 2-3, Chinese goldthread leaf 2-2.5, babylon weeping willow root-bark 4-5, Radix Angelicae Sinensis 3-3.5, Coconut Juice 4-5, green soya bean 8-9, fishbone dust 10-12
Preparation method is: (1) adds 4-5 water big fire doubly by leaf of negundo chastetree, Chinese goldthread leaf, babylon weeping willow root-bark, Radix Angelicae Sinensis and decocts 40-45 minute, and press filtration is removed slag, and obtains nutrient solution;
(2) add 3-4 times of water after green soya bean is crushed and pull an oar and to obtain green soya bean slurry, Ilex Latifolia Thunb is completed to be polished into through high-temperature steam and pour into after tea powder in green soya bean slurry and evenly dissolve to obtain herb mixtures tea soya-bean milk, the drier nutrient powder that to obtain of spraying after adding nutrient solution to stir together;
(3) pour into after Coconut Juice is boiled in big fire in fishbone dust and even fish meal group, little fire is endured cream post-drying and is clayed into power and mix with nutrient powder, both.
The preparation method of pulp lily dried bean curd according to claim 1, is characterized in that comprising the following steps:
(1) soya bean is positioned in clear water and soaks after 7-8 hour and pull out, add 4-5 water making beating doubly, filter cleaner, obtains raw soya-bean milk;
(2) by hazelnut kernel, lily, almond with entering drawer boiling abrasive dust after emerge in worm water 20-30 minute, then mix to obtain health-care powder with red beet powder; White fungus, arillus longan, spina date seed are mixed and squeezed the juice, add after throw-out meat gruel and mix and cook, take out and smash into mud shape and obtain lean meat jam;
(3) dictyophora phalloidea, the tuber of dwarf lilyturf, loguat leaf, Gorgon fruit, red ginseng, sealwort, cloves are added to 4-5 times of water, little fire decocts after 1-2 hour the press filtration liquid that removes slag to obtain;
(4) raw soya-bean milk, health-care powder, lean meat jam are added to big fire after mixing and boil, keep 3-4 minute after annealing naturally cooling, when temperature is down to 80-84 ℃, add gypsum, after standing 10-15 minute, obtain beans brain, then obtain dried bean curd embryo through existing dried bean curd manufacture craft;
(5) liquid is added to 10 times of water dilutions, pour into after each raw material of residue fully mixes and put dried bean curd embryo, little fire boils 20-25 minute, takes out and dries and get final product.
Beneficial effect of the present invention is:
Dried bean curd fragrant of the present invention is pleasant, health care, the lily adding contains some special nutritional labelings, as multiple alkaloids such as colchicins, the merit not only with good nutritious tonifying, but also multiple Seasonal diseases dry in autumn and that cause is had to certain preventive and therapeutic effect, in addition, the present invention has added multiple Chinese herbal medicine in process, the effect of have in boosting qi and nourishing yin, invigorating the spleen moistening lung, kidney-nourishing temperature, beneficial gas being mended brain.
The specific embodiment
A pulp lily dried bean curd, by following weight portion (kilogram) raw material make:
Soya bean 100, dictyophora phalloidea 0.8, red ginseng 1, the tuber of dwarf lilyturf 1, almond 2, loguat leaf 1, Gorgon fruit 0.8, white fungus 3, arillus longan 4, hazelnut kernel 2, red beet powder 1, astragalus polyose 1, lily 4, spina date seed 2, sealwort 1, cloves 1, throw-out meat gruel 5, gypsum 2, nourishing additive agent 4;
Described nourishing additive agent by following weight portion (kilogram) raw material makes: Ilex Latifolia Thunb 1, leaf of negundo chastetree 2, Chinese goldthread leaf 2, babylon weeping willow root-bark 4, Radix Angelicae Sinensis 3, Coconut Juice 4, green soya bean 8, fishbone dust 10
Preparation method is: (1) adds the water big fire of 4 times by leaf of negundo chastetree, Chinese goldthread leaf, babylon weeping willow root-bark, Radix Angelicae Sinensis and decocts 40 minutes, and press filtration is removed slag, and obtains nutrient solution;
(2) add 3 times of water after green soya bean is crushed and pull an oar and to obtain green soya bean slurry, Ilex Latifolia Thunb is completed to be polished into through high-temperature steam and pour into after tea powder in green soya bean slurry and evenly dissolve to obtain herb mixtures tea soya-bean milk, the drier nutrient powder that to obtain of spraying after adding nutrient solution to stir together;
(3) pour into after Coconut Juice is boiled in big fire in fishbone dust and even fish meal group, little fire is endured cream post-drying and is clayed into power and mix with nutrient powder, both.
The preparation method of pulp lily dried bean curd according to claim 1, is characterized in that comprising the following steps:
(1) soya bean is positioned in clear water and soaks after 7 hours and pull out, add the water making beating of 4 times, filter cleaner, obtains raw soya-bean milk;
(2) hazelnut kernel, lily, almond are entered to drawer boiling abrasive dust after 20 minutes with emerge in worm water, then mix to obtain health-care powder with red beet powder; White fungus, arillus longan, spina date seed are mixed and squeezed the juice, add after throw-out meat gruel and mix and cook, take out and smash into mud shape and obtain lean meat jam;
(3) dictyophora phalloidea, the tuber of dwarf lilyturf, loguat leaf, Gorgon fruit, red ginseng, sealwort, cloves are added to 4 times of water, little fire decocts after 1-2 hour the press filtration liquid that removes slag to obtain;
(4) raw soya-bean milk, health-care powder, lean meat jam are added to big fire after mixing and boil, keep 3 minutes after annealings naturally cooling, when temperature is down to 80 ℃, add gypsum, after standing 10 minutes, obtain beans brain, then obtain dried bean curd embryo through existing dried bean curd manufacture craft;
(5) liquid is added to 10 times of water dilutions, pour into after each raw material of residue fully mixes and put dried bean curd embryo, little fire boils 20 minutes, takes out and dries and get final product.

Claims (2)

1. a pulp lily dried bean curd, is characterized in that being made by the raw material of following weight portion:
Soya bean 100-110, dictyophora phalloidea 0.8-1, red ginseng 1-2, the tuber of dwarf lilyturf 1-1.2, almond 2-3, loguat leaf 1-2, Gorgon fruit 0.8-1, white fungus 3-4, arillus longan 4-5, hazelnut kernel 2-3, red beet powder 1-2, astragalus polyose 1-2, lily 4-5, spina date seed 2-3, sealwort 1-2, cloves 1-1.2, throw-out meat gruel 5-6, gypsum 2-2.5, nourishing additive agent 4-5;
Described nourishing additive agent is made by the raw material of following weight portion: Ilex Latifolia Thunb 1-2, leaf of negundo chastetree 2-3, Chinese goldthread leaf 2-2.5, babylon weeping willow root-bark 4-5, Radix Angelicae Sinensis 3-3.5, Coconut Juice 4-5, green soya bean 8-9, fishbone dust 10-12
Preparation method is: (1) adds 4-5 water big fire doubly by leaf of negundo chastetree, Chinese goldthread leaf, babylon weeping willow root-bark, Radix Angelicae Sinensis and decocts 40-45 minute, and press filtration is removed slag, and obtains nutrient solution;
(2) add 3-4 times of water after green soya bean is crushed and pull an oar and to obtain green soya bean slurry, Ilex Latifolia Thunb is completed to be polished into through high-temperature steam and pour into after tea powder in green soya bean slurry and evenly dissolve to obtain herb mixtures tea soya-bean milk, the drier nutrient powder that to obtain of spraying after adding nutrient solution to stir together;
(3) pour into after Coconut Juice is boiled in big fire in fishbone dust and even fish meal group, little fire is endured cream post-drying and is clayed into power and mix with nutrient powder, both.
2. the preparation method of pulp lily dried bean curd according to claim 1, is characterized in that comprising the following steps:
(1) soya bean is positioned in clear water and soaks after 7-8 hour and pull out, add 4-5 water making beating doubly, filter cleaner, obtains raw soya-bean milk;
(2) by hazelnut kernel, lily, almond with entering drawer boiling abrasive dust after emerge in worm water 20-30 minute, then mix to obtain health-care powder with red beet powder; White fungus, arillus longan, spina date seed are mixed and squeezed the juice, add after throw-out meat gruel and mix and cook, take out and smash into mud shape and obtain lean meat jam;
(3) dictyophora phalloidea, the tuber of dwarf lilyturf, loguat leaf, Gorgon fruit, red ginseng, sealwort, cloves are added to 4-5 times of water, little fire decocts after 1-2 hour the press filtration liquid that removes slag to obtain;
(4) raw soya-bean milk, health-care powder, lean meat jam are added to big fire after mixing and boil, keep 3-4 minute after annealing naturally cooling, when temperature is down to 80-84 ℃, add gypsum, after standing 10-15 minute, obtain beans brain, then obtain dried bean curd embryo through existing dried bean curd manufacture craft;
(5) liquid is added to 10 times of water dilutions, pour into after each raw material of residue fully mixes and put dried bean curd embryo, little fire boils 20-25 minute, takes out and dries and get final product.
CN201410280336.8A 2014-06-23 2014-06-23 Pulp lily dried bean curd and preparation method thereof Pending CN104106655A (en)

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Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104430909A (en) * 2014-12-10 2015-03-25 马鞍山市采石矶食品有限公司 Lily meat nutritional dried bean curd and processing method thereof
CN104430930A (en) * 2014-12-10 2015-03-25 马鞍山市采石矶食品有限公司 Multi-layer dried bean curd with chicken taste and processing method of multi-layer dried bean curd
CN104430931A (en) * 2014-12-10 2015-03-25 马鞍山市采石矶食品有限公司 Black date aromatic glutinous hard bean curd and processing method thereof
CN106035729A (en) * 2016-08-17 2016-10-26 胡平 Beauty watermelon dried bean curds and making method thereof
CN106106820A (en) * 2016-08-18 2016-11-16 姜敏 A kind of Fructus nephelii topengii dried tofu and preparation method thereof
CN106135455A (en) * 2016-08-21 2016-11-23 敖芸皎 A kind of Blang's fruit dried tofu and preparation method thereof
CN106234622A (en) * 2016-08-18 2016-12-21 姜敏 A kind of blackberry dried tofu and preparation method thereof
CN106260071A (en) * 2016-08-20 2017-01-04 江新祥 A kind of Fructus Rhodomyrti dried tofu and preparation method thereof
CN106260052A (en) * 2016-08-17 2017-01-04 胡平 A kind of Fructus actinidiae chinensis dried tofu and preparation method thereof
CN106260046A (en) * 2016-08-17 2017-01-04 胡平 A kind of milk fruit dried tofu and preparation method thereof
CN106260047A (en) * 2016-08-17 2017-01-04 胡平 A kind of mangosteen dried tofu and preparation method thereof
CN106417644A (en) * 2016-08-22 2017-02-22 刘菲菲 Cranberry hard bean curd and preparing method thereof
CN106417643A (en) * 2016-08-22 2017-02-22 刘菲菲 Orange flavored dried bean curds and preparation method thereof
CN107259429A (en) * 2017-06-18 2017-10-20 合肥睿联生物科技有限公司 A kind of wonderful taste longan of Siberian solomonseal rhizome polysaccharide and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN103330195A (en) * 2013-05-31 2013-10-02 马文化 Celery-lily sweetened bean paste vegetable roll and preparation method thereof
CN103444888A (en) * 2013-07-29 2013-12-18 马鞍山市黄池食品(集团)有限公司 Mountain pepper and konjac dried bean curd and preparation method thereof
CN103444895A (en) * 2013-07-30 2013-12-18 陈瑞 Mushroom and celery dried bean-curd and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN103330195A (en) * 2013-05-31 2013-10-02 马文化 Celery-lily sweetened bean paste vegetable roll and preparation method thereof
CN103444888A (en) * 2013-07-29 2013-12-18 马鞍山市黄池食品(集团)有限公司 Mountain pepper and konjac dried bean curd and preparation method thereof
CN103444895A (en) * 2013-07-30 2013-12-18 陈瑞 Mushroom and celery dried bean-curd and preparation method thereof

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104430909A (en) * 2014-12-10 2015-03-25 马鞍山市采石矶食品有限公司 Lily meat nutritional dried bean curd and processing method thereof
CN104430930A (en) * 2014-12-10 2015-03-25 马鞍山市采石矶食品有限公司 Multi-layer dried bean curd with chicken taste and processing method of multi-layer dried bean curd
CN104430931A (en) * 2014-12-10 2015-03-25 马鞍山市采石矶食品有限公司 Black date aromatic glutinous hard bean curd and processing method thereof
CN106260046A (en) * 2016-08-17 2017-01-04 胡平 A kind of milk fruit dried tofu and preparation method thereof
CN106260052A (en) * 2016-08-17 2017-01-04 胡平 A kind of Fructus actinidiae chinensis dried tofu and preparation method thereof
CN106035729A (en) * 2016-08-17 2016-10-26 胡平 Beauty watermelon dried bean curds and making method thereof
CN106260047A (en) * 2016-08-17 2017-01-04 胡平 A kind of mangosteen dried tofu and preparation method thereof
CN106106820A (en) * 2016-08-18 2016-11-16 姜敏 A kind of Fructus nephelii topengii dried tofu and preparation method thereof
CN106234622A (en) * 2016-08-18 2016-12-21 姜敏 A kind of blackberry dried tofu and preparation method thereof
CN106260071A (en) * 2016-08-20 2017-01-04 江新祥 A kind of Fructus Rhodomyrti dried tofu and preparation method thereof
CN106135455A (en) * 2016-08-21 2016-11-23 敖芸皎 A kind of Blang's fruit dried tofu and preparation method thereof
CN106417644A (en) * 2016-08-22 2017-02-22 刘菲菲 Cranberry hard bean curd and preparing method thereof
CN106417643A (en) * 2016-08-22 2017-02-22 刘菲菲 Orange flavored dried bean curds and preparation method thereof
CN107259429A (en) * 2017-06-18 2017-10-20 合肥睿联生物科技有限公司 A kind of wonderful taste longan of Siberian solomonseal rhizome polysaccharide and preparation method thereof

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Application publication date: 20141022