CN104137905A - Heat-clearing puree dried tofu and preparation method thereof - Google Patents

Abstract

The invention discloses heat-clearing puree dried tofu which is characterized by being prepared from the following raw materials in parts by weight: 90-110 parts of black beans, 10-20 parts of green beans, 10-15 parts of chestnut kernels, 7-8 parts of nutrition additive, 8-9 parts of barley grass powder, 4-5 parts of rock candy, 10-12 parts of coconut milk, 4-5 parts of grapefruits, 5-8 parts of corncobs, 4-5 parts of water spinach, 3-5 parts of green prunes, 3-4 parts of breadcrumbs, 4-5 parts of fish heads, 8-10 parts of aloe pulps, 3-4 parts of broad bean peels, 1-1.2 parts of lignum dalbergia odorifera, 1.5-2 parts of poria with hostwood, 2.1-2.6 parts of loquat leaves, 1.5-2.2 parts of all-grass of arcuaate iolet, 1.8-2.3 parts of all-grass of annual saltmarsh aster and 1.4-1.7 parts of viola odorata. Soybean milk is used for preparing billets, and the billets are coated with vegetable paste and baked; the finished product is enriched in taste, and the color, aroma and taste are complete; the heat-clearing puree dried tofu is extremely good in health effect; viola odorata can dispel wind, clear heat, relieve cough and eliminate phlegm; all-grass of arcuaate iolet can clear heat and diminish inflammation and also achieve effects of clearing liver and improving vision.

Description

A kind of heat-clearing puree dried bean curd and preparation method thereof

Technical field

The present invention relates to a kind of health care dried bean curd, relate in particular to a kind of heat-clearing puree dried bean curd and preparation method thereof.

Background technology

People's daily life, be unable to do without food, beverage, people are also raising gradually to the requirement of its taste and nutrition and special health care, beverage on market, the daily demand that food variety can not meet people, high nutrition and there is the food of certain health care, the favor that drink is more and more subject to consumer.

Summary of the invention

The present invention has overcome deficiency of the prior art, and a kind of heat-clearing puree dried bean curd and preparation method thereof is provided.

The present invention is achieved by the following technical solutions:

A kind of heat-clearing puree dried bean curd, made by the raw material of following weight portion:

Black soya bean 90-110, mung bean 10-20, Chinese chestnut Seed 10-15, nourishing additive agent 7-8, barley seedling powder 8-9, rock sugar 4-5, coconut milk 10-12, grape fruit 4-5, corncob 5-8, water spinach 4-5, green prune 3-5, breadcrumbs 3-4, a fish 4-5, aloe pulp 8-10, broad bean skin 3-4, dalbergia wood 1-1.2, fushen 1.5-2, loguat leaf 2.1-2.6, careless 1.5-2.2 as one wishes, the careless 1.8-2.3 of auspicious company, sweet violet 1.4-1.7;

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

Herba Mukdeniae rossii 1-1.3, Folium Andrographis 1.4-1.7, indicalamus leaf 2-2.4, the root of straight ladybell 0.9-1.3, Zinnia 1.8-2, mushroom 6-7, squid 5-6, Fuji apple 3-4, five-spice powder are appropriate;

Preparation method is:

(1) get Herba Mukdeniae rossii, Folium Andrographis, indicalamus leaf, the root of straight ladybell, Zinnia and add 5-7 times of decocting and boil 30-40 minute, taking liquid spray-dried traditional Chinese medicine powder;

(2) squid is minced into mud shape, add traditional Chinese medicine powder and five-spice powder mixing and stirring, obtain squid meat stuffing, get mushroom and go to form, fill out the compacting of squid meat stuffing at the center at the mushroom back side, enter pot on dish and steam 20-25 minute, get soup juice in dish, squid meat stuffing and the mixing of Fuji apple's pulp and mince, to obtain final product;

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

(1) black soya bean, mung bean are positioned in clear water and soak after 8-9 hour and pull out, add 5-6 water doubly and mix defibrination together with Chinese chestnut Seed, filter cleaner, obtains raw soya-bean milk;

(2) get the Chinese herbal medicine such as dalbergia wood, fushen and add 5-8 water slow fire boiling 30-35 minute doubly, filter cleaner, obtains liquid; Get green prune and mince with barley seedling powder, breadcrumbs and mix, obtain nutrient powder, get rock sugar and pulverize into enduring of oil cauldron, add water spinach, broad bean skin, take out a moment that stir-fries, and rolls on one deck nutrient powder, and upper baking oven is spread baking 1-2 minute out, takes out and minces to obtain puree;

(3) get pot and convert coconut milk, add fish head, corncob and proper amount of clear water, big fire is boiled, and little fiery infusion 20-25 minute, removes fish head, obtains filtrate; Get aloe pulp, grape fruit, dice, lose in nourishing additive agent and stir, take out pulp fourth and spread out, while dewatering to 15%-20% water content, the fruit fourth of must dewatering;

(4) raw soya-bean milk is mixed with liquid, 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 dehydration fruit fourth, through upper plate, squeezing, stripping and slicing, obtain dried bean curd embryo;

(5) get dried bean curd embryo, two sides cutter cut, and brush puree, upper baking oven baking 1-2 minute, to obtain final product.

 

Advantage of the present invention is:

The present invention adopts soya-bean milk embryo processed then to brush dish and sticks with paste, baking, finished product rich in taste, looks good, smell good and taste good, and also has good health-care effect, wherein sweet violet can wind and heat dispersing, cough-relieving apophlegmatic, grass as one wishes can heat-clearing, anti-inflammatory, plays the effect of clearing liver and improving vision.

Detailed description of the invention

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

Embodiment 1:

A kind of heat-clearing puree dried bean curd, made by the raw material of following weight portion (jin):

Black soya bean 90, mung bean 10, Chinese chestnut Seed 10, nourishing additive agent 7, barley seedling powder 8, rock sugar 4, coconut milk 10, grape fruit 4, corncob 5, water spinach 4, green prune 3, breadcrumbs 3, fish 4, aloe pulp 8, broad bean skin 3, dalbergia wood 1, fushen 1.5, loguat leaf 2.1, the grass 1.5 of complying with one's wishes, auspicious grass 1.8, the sweet violet 1.4 of connecting;

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

Herba Mukdeniae rossii 1, Folium Andrographis 1.4, indicalamus leaf 2, the root of straight ladybell 0.9, Zinnia 1.8, mushroom 6, squid 5, Fuji apple 3, five-spice powder are appropriate;

Preparation method is:

(1) get Herba Mukdeniae rossii, Folium Andrographis, indicalamus leaf, the root of straight ladybell, Zinnia and add 5-7 times of decocting and boil 30-40 minute, taking liquid spray-dried traditional Chinese medicine powder;

(2) squid is minced into mud shape, add traditional Chinese medicine powder and five-spice powder mixing and stirring, obtain squid meat stuffing, get mushroom and go to form, fill out the compacting of squid meat stuffing at the center at the mushroom back side, enter pot on dish and steam 20-25 minute, get soup juice in dish, squid meat stuffing and the mixing of Fuji apple's pulp and mince, to obtain final product;

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

(1) black soya bean, mung bean are positioned in clear water and soak after 8 hours and pull out, add 5-6 water doubly and mix defibrination together with Chinese chestnut Seed, filter cleaner, obtains raw soya-bean milk;

(2) get the Chinese herbal medicine such as dalbergia wood, fushen and add 5-8 water slow fire boiling doubly 30 minutes, filter cleaner, obtains liquid; Get green prune and mince with barley seedling powder, breadcrumbs and mix, obtain nutrient powder, get rock sugar and pulverize into enduring of oil cauldron, add water spinach, broad bean skin, take out a moment that stir-fries, and rolls on one deck nutrient powder, and upper baking oven is spread baking 1 minute out, takes out and minces to obtain puree;

(3) get pot and convert coconut milk, add fish head, corncob and proper amount of clear water, big fire is boiled, and little fiery infusion 20-25 minute, removes fish head, obtains filtrate; Get aloe pulp, grape fruit, dice, lose in nourishing additive agent and stir, take out pulp fourth and spread out, while dewatering to 15% water content, the fruit fourth of must dewatering;

(4) raw soya-bean milk is mixed with liquid, 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 minutes and obtain beans brain, after broken brain, mix with dehydration fruit fourth, through upper plate, squeezing, stripping and slicing, obtain dried bean curd embryo;

(5) get dried bean curd embryo, two sides cutter cut, and brush puree, upper baking oven baking 1 minute, to obtain final product.

Claims (2)

1. a heat-clearing puree dried bean curd, is characterized in that being made up of the raw material of following weight portion:

Black soya bean 90-110, mung bean 10-20, Chinese chestnut Seed 10-15, nourishing additive agent 7-8, barley seedling powder 8-9, rock sugar 4-5, coconut milk 10-12, grape fruit 4-5, corncob 5-8, water spinach 4-5, green prune 3-5, breadcrumbs 3-4, a fish 4-5, aloe pulp 8-10, broad bean skin 3-4, dalbergia wood 1-1.2, fushen 1.5-2, loguat leaf 2.1-2.6, careless 1.5-2.2 as one wishes, the careless 1.8-2.3 of auspicious company, sweet violet 1.4-1.7;

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

Herba Mukdeniae rossii 1-1.3, Folium Andrographis 1.4-1.7, indicalamus leaf 2-2.4, the root of straight ladybell 0.9-1.3, Zinnia 1.8-2, mushroom 6-7, squid 5-6, Fuji apple 3-4, five-spice powder are appropriate;

Preparation method is:

(1) get Herba Mukdeniae rossii, Folium Andrographis, indicalamus leaf, the root of straight ladybell, Zinnia and add 5-7 times of decocting and boil 30-40 minute, taking liquid spray-dried traditional Chinese medicine powder;

(2) squid is minced into mud shape, add traditional Chinese medicine powder and five-spice powder mixing and stirring, obtain squid meat stuffing, get mushroom and go to form, fill out the compacting of squid meat stuffing at the center at the mushroom back side, enter pot on dish and steam 20-25 minute, get soup juice in dish, squid meat stuffing and the mixing of Fuji apple's pulp and mince, to obtain final product.

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

(1) black soya bean, mung bean are positioned in clear water and soak after 8-9 hour and pull out, add 5-6 water doubly and mix defibrination together with Chinese chestnut Seed, filter cleaner, obtains raw soya-bean milk;

(2) get the Chinese herbal medicine such as dalbergia wood, fushen and add 5-8 water slow fire boiling 30-35 minute doubly, filter cleaner, obtains liquid; Get green prune and mince with barley seedling powder, breadcrumbs and mix, obtain nutrient powder, get rock sugar and pulverize into enduring of oil cauldron, add water spinach, broad bean skin, take out a moment that stir-fries, and rolls on one deck nutrient powder, and upper baking oven is spread baking 1-2 minute out, takes out and minces to obtain puree;

(3) get pot and convert coconut milk, add fish head, corncob and proper amount of clear water, big fire is boiled, and little fiery infusion 20-25 minute, removes fish head, obtains filtrate; Get aloe pulp, grape fruit, dice, lose in nourishing additive agent and stir, take out pulp fourth and spread out, while dewatering to 15%-20% water content, the fruit fourth of must dewatering;

(4) raw soya-bean milk is mixed with liquid, 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 dehydration fruit fourth, through upper plate, squeezing, stripping and slicing, obtain dried bean curd embryo;

(5) get dried bean curd embryo, two sides cutter cut, and brush puree, upper baking oven baking 1-2 minute, to obtain final product.