CN104146072A - Milk flavor and fruit taste dried bean curds and preparation method thereof - Google Patents

Abstract

The invention discloses milk flavor and fruit taste dried bean curds. The milk flavor and fruit taste dried bean curds are prepared from following raw materials in parts by weight: 100-110 parts of soybeans, 1-1.1 parts of terminalia chebula retz, 0.8-1 part of salix chienii, 0.8-0.9 part of charred triplet, 1-1.2 parts of Chinese buckeye seeds, 1-1.3 parts of tender willow leaves, 2-3 parts of strawberries, 4-5 parts of milk, 2-3 parts of chenopodium album linn, 1-1.1 parts of rhizoma kaempferiae, 1-2 parts of pepper, 1-2 parts of syzygium aromaticum, 3-4 parts of lentinula edodes, 3-4 parts of celeries, 1-2 parts of green onions, 4-5 parts of chicken bones, 5-6 parts of navel oranges, 5-6 parts of grapefruits, 2-2.5 parts of gypsum and 4-5 parts of nutrition additive. According to the dried bean curds, many fruits are added so that the taste of the dried bean curds is sweet and delicious; the navel oranges can promote blood circulation, is favorable for lowering lower cholesterol and blood lipid, and can reduce the possibility of having heart diseases; the grapefruits can reduce the viscosity of blood and reduce the formation of thrombus so that the milk flavor and fruit taste dried bean curds have good prevention effect on cerebrovascular diseases, namely cerebral thrombosis, stroke and the like; and furthermore, many Chinese herbal medicines are added in a processing process so that the milk flavor and fruit taste dried bean curds have the effects of astringing lung and intestines, lowering qi and relieving sore-throat, clearing away heat and toxic materials, and alleviating mental depression and regulating qi.

Description

A kind of milk fruity 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 milk fruity 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 taking single soybean as raw material, and the bean curd deep processing of making is made, instant.Along with growth in the living standard and the growing requirement to quality of life, existing single taste dried bean curd can not meet people's needs gradually.

Summary of the invention

The present invention has overcome deficiency of the prior art, and a kind of milk fruity dried bean curd and preparation method thereof is provided.

The technical solution adopted in the present invention is:

A kind of milk fruity dried bean curd, made by the raw material of following weight portion:

Soya bean 100-110, myrobalan 1-1.1, silverleaf willow 0.8-1, Charred Triplet 0.8-0.9, buckeye 1-1.2, tender Folium Pterocaryae 1-1.3, strawberry 2-3, milk 4-5, grey dish 2-3, kaempferia galamga 1-1.1, pepper 1-2, cloves 1-2, mushroom 3-4, celery 3-4, green onion 1-2, chicken bone 4-5, navel orange 5-6, shaddock 5-6, gypsum 2-2.5, nourishing additive agent 4-5;

Described nourishing additive agent is made up of the raw material of following weight portion: radix scrophulariae leaf 1-2, marginate rockbell herb 1-2, grifola frondosus 1-1.2, radix polygonati officinalis 0.9-1, Smallantus sonchifolium 3-4, dateplum persimmon 2-3, pig ear 5-6, beef fillet 10-15, soy sauce 0.5-1, white sugar 0.5-1, starch 1-2, sesame oil 1-2

Preparation method is: (1) adds 4-5 water big fire doubly by radix scrophulariae leaf, marginate rockbell herb, grifola frondosus, radix polygonati officinalis, dateplum persimmon and decocts 40-45 minute, and press filtration is removed slag, and obtains nutrient solution;

(2) by pig ear, beef fillet slitting, add soy sauce, white sugar, starch starching, get sesame oil enter pot burn to fifty percent heat, lower beef fillet, pig ear draw ripe pull out smash to pieces for subsequent use;

(3) nutrient solution is poured in broken beef fillet and pig ear mixture and stirred, slow fire heating is simultaneously steamed and is boiled to beef fillet pig ear pulp, and after little fire is endured cream, taking-up oven dry is clayed into power, both.

The preparation method of milk fruity 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; Myrobalan, silverleaf willow, Charred Triplet, buckeye, tender Folium Pterocaryae, kaempferia galamga are added to 4-5 times of water, and little fire decocts after 1-2 hour the press filtration herb liquid that removes slag to obtain;

(2) peeling of navel orange and shaddock is got to pulp and mix the fruit juice of squeezing the juice to obtain with strawberry; After being cleaned, grey ash dish, mushroom, celery immerse in milk after 10-15 minute with the milk milk vegetable juice of pulling an oar to obtain;

(3) pepper is dried to abrasive dust, green onion cuts green onion end, gets chicken bone and dries abrasive dust and obtain chick bone powder, pours chick bone powder into a pot interior big fire and stir-fries and add pepper powder and green onion end simultaneously, fry after 4-5 minute and take the dish out of the pot and mix to obtain fragrant jam with fruit juice;

(4) raw soya-bean milk is mixed with milk vegetable juice, big fire is boiled, and keeps 3-4 minute after annealing naturally cooling, adds gypsum in the time that temperature is down to 85-87 DEG C, leaves standstill after 10-15 minute to obtain beans brain, then obtains dried bean curd embryo through existing dried bean curd manufacture craft;

(5) herb liquid is added to 10 times of water dilutions, pour into after the each raw material of residue fully mixes and put dried bean curd embryo, little fire boils 20-25 minute, after the jam of going to temple to pray is smeared in taking-up, dries, and to obtain final product.

Beneficial effect of the present invention is:

Dried bean curd of the present invention has added various fruits, make dried bean curd jealous more fragrant and sweet good to eat, navel orange can stimulate circulation, and contributes to reduce cholesterol and blood fat, reduce the possibility suffering from a heart complaint, shaddock can reduce the viscosity of blood, reduces the formation of thrombus, so to cranial vascular disease, as cerebral thrombus, apoplexy etc. also have good prevention effect, in addition, the present invention has added multiple Chinese herbal medicine in process, the effect that has the puckery intestines of astringing the lung, lower gas relieve sore throat, regulates the flow of vital energy in clearing heat and detoxicating, wide.

Detailed description of the invention

A kind of milk fruity dried bean curd, by following weight portion (kilogram) raw material make:

Soya bean 100, myrobalan 1, silverleaf willow 0.8, Charred Triplet 0.8, buckeye 1, tender Folium Pterocaryae 1, strawberry 2, milk 4, grey dish 2, kaempferia galamga 1, pepper 1, cloves 1, mushroom 3, celery 3, green onion 1, chicken bone 4, navel orange 5, shaddock 5, gypsum 2, nourishing additive agent 4;

Described nourishing additive agent by following weight portion (kilogram) raw material make: radix scrophulariae leaf 1, marginate rockbell herb 1, grifola frondosus 1, radix polygonati officinalis 0.9, Smallantus sonchifolium 3, dateplum persimmon 2, pig ear 5, beef fillet 10, soy sauce 0.5, white sugar 0.5, starch 1, sesame oil 1

Preparation method is: (1) by radix scrophulariae leaf, marginate rockbell herb, grifola frondosus, radix polygonati officinalis, dateplum persimmon add 4 times water big fire decoct 40 minutes, press filtration is removed slag, and obtains nutrient solution;

(2) by pig ear, beef fillet slitting, add soy sauce, white sugar, starch starching, get sesame oil enter pot burn to fifty percent heat, lower beef fillet, pig ear draw ripe pull out smash to pieces for subsequent use;

(3) nutrient solution is poured in broken beef fillet and pig ear mixture and stirred, slow fire heating is simultaneously steamed and is boiled to beef fillet pig ear pulp, and after little fire is endured cream, taking-up oven dry is clayed into power, both.

The preparation method of milk fruity 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; Myrobalan, silverleaf willow, Charred Triplet, buckeye, tender Folium Pterocaryae, kaempferia galamga are added to 4 times of water, and little fire decocts after 1 hour the press filtration herb liquid that removes slag to obtain;

(2) peeling of navel orange and shaddock is got to pulp and mix the fruit juice of squeezing the juice to obtain with strawberry; After being cleaned, grey ash dish, mushroom, celery immerse in milk after 10 minutes with the milk milk vegetable juice of pulling an oar to obtain;

(3) pepper is dried to abrasive dust, green onion cuts green onion end, gets chicken bone and dries abrasive dust and obtain chick bone powder, pours chick bone powder into a pot interior big fire and stir-fries and add pepper powder and green onion end simultaneously, fry after 4 minutes and take the dish out of the pot and mix to obtain fragrant jam with fruit juice;

(4) raw soya-bean milk is mixed with milk vegetable juice, big fire is boiled, and keeps 3 minutes after annealings naturally cooling, adds gypsum in the time that temperature is down to 85 DEG C, leaves standstill after 10 minutes to obtain beans brain, then obtains dried bean curd embryo through existing dried bean curd manufacture craft;

(5) herb liquid is added to 10 times of water dilutions, pour into after the each raw material of residue fully mixes and put dried bean curd embryo, little fire boils 20 minutes, after the jam of going to temple to pray is smeared in taking-up, dries, and to obtain final product.

Claims (2)

1. a milk fruity dried bean curd, is characterized in that being made up of the raw material of following weight portion:

Soya bean 100-110, myrobalan 1-1.1, silverleaf willow 0.8-1, Charred Triplet 0.8-0.9, buckeye 1-1.2, tender Folium Pterocaryae 1-1.3, strawberry 2-3, milk 4-5, grey dish 2-3, kaempferia galamga 1-1.1, pepper 1-2, cloves 1-2, mushroom 3-4, celery 3-4, green onion 1-2, chicken bone 4-5, navel orange 5-6, shaddock 5-6, gypsum 2-2.5, nourishing additive agent 4-5;

Described nourishing additive agent is made up of the raw material of following weight portion: radix scrophulariae leaf 1-2, marginate rockbell herb 1-2, grifola frondosus 1-1.2, radix polygonati officinalis 0.9-1, Smallantus sonchifolium 3-4, dateplum persimmon 2-3, pig ear 5-6, beef fillet 10-15, soy sauce 0.5-1, white sugar 0.5-1, starch 1-2, sesame oil 1-2

Preparation method is: (1) adds 4-5 water big fire doubly by radix scrophulariae leaf, marginate rockbell herb, grifola frondosus, radix polygonati officinalis, dateplum persimmon and decocts 40-45 minute, and press filtration is removed slag, and obtains nutrient solution;

(2) by pig ear, beef fillet slitting, add soy sauce, white sugar, starch starching, get sesame oil enter pot burn to fifty percent heat, lower beef fillet, pig ear draw ripe pull out smash to pieces for subsequent use;

(3) nutrient solution is poured in broken beef fillet and pig ear mixture and stirred, slow fire heating is simultaneously steamed and is boiled to beef fillet pig ear pulp, and after little fire is endured cream, taking-up oven dry is clayed into power, both.

2. the preparation method of milk fruity 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; Myrobalan, silverleaf willow, Charred Triplet, buckeye, tender Folium Pterocaryae, kaempferia galamga are added to 4-5 times of water, and little fire decocts after 1-2 hour the press filtration herb liquid that removes slag to obtain;

(2) peeling of navel orange and shaddock is got to pulp and mix the fruit juice of squeezing the juice to obtain with strawberry; After being cleaned, grey ash dish, mushroom, celery immerse in milk after 10-15 minute with the milk milk vegetable juice of pulling an oar to obtain;

(3) pepper is dried to abrasive dust, green onion cuts green onion end, gets chicken bone and dries abrasive dust and obtain chick bone powder, pours chick bone powder into a pot interior big fire and stir-fries and add pepper powder and green onion end simultaneously, fry after 4-5 minute and take the dish out of the pot and mix to obtain fragrant jam with fruit juice;

(4) raw soya-bean milk is mixed with milk vegetable juice, big fire is boiled, and keeps 3-4 minute after annealing naturally cooling, adds gypsum in the time that temperature is down to 85-87 DEG C, leaves standstill after 10-15 minute to obtain beans brain, then obtains dried bean curd embryo through existing dried bean curd manufacture craft;

(5) herb liquid is added to 10 times of water dilutions, pour into after the each raw material of residue fully mixes and put dried bean curd embryo, little fire boils 20-25 minute, after the jam of going to temple to pray is smeared in taking-up, dries, and to obtain final product.