CN104273235A - Dried beancurd with meat stuffing and preparation method of dried beancurd - Google Patents

Dried beancurd with meat stuffing and preparation method of dried beancurd Download PDF

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Publication number
CN104273235A
CN104273235A CN201410501718.9A CN201410501718A CN104273235A CN 104273235 A CN104273235 A CN 104273235A CN 201410501718 A CN201410501718 A CN 201410501718A CN 104273235 A CN104273235 A CN 104273235A
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China
Prior art keywords
parts
minute
dried
dried beancurd
powder
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Pending
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CN201410501718.9A
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Chinese (zh)
Inventor
王朴
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HEFEI FENGLUOHE BEAN FOOD CO Ltd
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HEFEI FENGLUOHE BEAN FOOD CO Ltd
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Priority to CN201410501718.9A priority Critical patent/CN104273235A/en
Publication of CN104273235A publication Critical patent/CN104273235A/en
Pending legal-status Critical Current

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Abstract

The invention relates to dried beancurd with meat stuffing. The dried beancurd is characterized by being prepared from the following raw materials in parts by weight: 200-210 parts of soybean, 5-6 parts of pepper leaves, 12-15 parts of sunflower seeds, 4-5 parts of bananas, 4-5 parts of red dates, 10-11 parts of bean vermicelli, 24-25 parts of minced streaky pork, 7-8 parts of oatmeal, 8-9 parts of green tea powder, 6-7 parts of flour, 20-21 parts of honey, 4-5 parts of rehmannia root, 3-4 parts of herba cistanche, 5-6 parts of Chinese angelica, 2-3 parts of semen boitae, 1-2 parts of Berberis atrocarpa Schneid., 1-2 parts of gold-wool clematis root, 20-25 parts of Muyu stone powder, 4.5-5 parts of gypsum and 10-11 parts of nutrimental additive. After being roasted together with honey, the dried beancurd is attractive in color and cluster and fragrant and sweet in taste; meanwhile, the stuffing added with fruit juice is added, and soup liquor flows out after the dried beancurd is eaten with lasting fragrance. In addition, the added honey is matched with multiple Chinese herbal medicines, such as semen biotae, and thus the dried beancurd with meat stuffing can achieve the function of lubricating the intestines.

Description

A kind of meat stuffing 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, particularly relate to a kind of meat stuffing dried bean curd and preparation method thereof.
Background technology
Dried bean curd is a kind of time-honored folk snack, is to be mixed by soybean to make with other raw materials, and it is nutritious, extensively likes by consumer.But dried bean curd sold in the market is many does not have health-care efficacy, can not satisfy the demands of consumers.
Summary of the invention
The object of this invention is to provide a kind of meat stuffing dried bean curd and preparation method thereof, it is good that the present invention has mouthfeel, the feature of nutrient health.
The technical solution adopted in the present invention is:
A kind of meat stuffing dried bean curd, is characterized in that being made up of the raw material of following weight portion:
Soybean 200-210, capsicum leaf 5-6, sunflower seeds 12-15, banana 4-5, red date 4-5, bean vermicelli 10-11, streaky pork muddy flesh 24-25, oatmeal 7-8, matcha powder 8-9, flour 6-7, honey 20-21, dried rhizome of rehmannia 4-5, saline cistanche 3-4, Radix Angelicae Sinensis 5-6, seed of Oriental arborvitae 2-3, black stone pearl 1-2, goldwool clematis root 1-2, wooden fish stone powder 20-25, gypsum 4.5-5, nourishing additive agent 10-11;
Described nourishing additive agent is made up of the raw material of following weight portion: coffee bean 10-11, sheep intestines 11-12, spinach 8-9, mashed garlic 7-8, cream 3-4;
Preparation method is: (1) adds 3-4 water mill slurry doubly after coffee bean is fried perfume (or spice), filter cleaner, obtains coffee liquid; By the segment of sheep intestines, be mixed into pot with coffee liquid, after little fiery infusion 25-30 minute, sheep intestines pulled out, pulverize after drying;
(2) entered by spinach in boiled water pot and pull out after blanching 15-20 minute, break into mud, the raw material then do not used with above-mentioned technique is mixed into pot, big fire frying discharging after 4-5 minute, and pulverize after drying, then mixes with step (1) gained material, to obtain final product.
The preparation method of described meat stuffing dried bean curd, is characterized in that comprising the following steps:
(1) dried rhizome of rehmannia, saline cistanche, Radix Angelicae Sinensis, the seed of Oriental arborvitae, black stone pearl, goldwool clematis root are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) by soybean, wooden fish stone powder mixing, add 1.5-2 clear water doubly and soak 8-10 hour, then soybean is pulled out, clean, add 4-5 water doubly and carry out defibrination, filter cleaner, obtain raw soya-bean milk;
(3) capsicum leaf is squeezed the juice, obtain capsicum leaf juice; Sunflower seeds and capsicum leaf juice are mixed into pot, discharging after little fiery frying 25-30 minute, gained sunflower seeds are shelled, pulverizes, obtains polly seed nucleole broken;
(4) get banana, red date pulp, add the water making beating of 20%, filter cleaner, obtains fruit juice; Minced by bean vermicelli, with streaky pork muddy flesh, fruit juice mixing and stirring, freezing 2-3 hour at-15 to-10 DEG C, obtains fillings;
(5) raw soya-bean milk big fire is boiled, boiling is kept to stop heating after 3-5 minute, gypsum is added when temperature is down to 85-87 DEG C, leave standstill after 10-15 minute and obtain beans brain, broken with traditional Chinese medicine powder, polly seed nucleole after broken brain, oatmeal, matcha powder, flour mix, again through upper plate, squeezing, stripping and slicing, obtain dried bean curd embryo;
(6) by upper for folder between every two pieces of dried bean curd embryos fillings, then under the condition of 0.2-0.3MPa, 10-15 minute is suppressed;
(7) honey in step (6) gained material surface brush, then evenly sprinkles leftover materials, and send into baking box, at 180-185 DEG C, baking 15-20 minute, to obtain final product.
Black stone pearl in the present invention is root or the stem of the pitch black little black bark of a cork tree of Berberidaceae plant, and goldwool clematis root is the root of the yellow hair clematis of ranunculaceae plant.
Beneficial effect of the present invention is:
Dried bean curd of the present invention is through after honey mixing baking, color and luster is attractive in appearance, fragrant and sweet good to eat, the present invention simultaneously with the addition of fillings, owing to the addition of fruit juice in fillings, have soup juice to flow out after entrance, fragrance is continuous, in addition, the multiple Chinese herbal medicines such as the honey collocation seed of Oriental arborvitae of the interpolation in the present invention also can play effect of ease constipation.
Detailed description of the invention
A kind of meat stuffing dried bean curd, is characterized in that being made up of the raw material of following weight portion (kilogram):
Soybean 200, capsicum leaf 5, sunflower seeds 12, banana 4, red date 4, bean vermicelli 10, streaky pork muddy flesh 24, oatmeal 7, matcha powder 8, flour 6, honey 20, the dried rhizome of rehmannia 4, saline cistanche 3, Radix Angelicae Sinensis 5, the seed of Oriental arborvitae 2, black stone pearl 1, goldwool clematis root 1, wooden fish stone powder 20, gypsum 4.5, nourishing additive agent 10;
Described nourishing additive agent is made up of the raw material of following weight portion (kilogram): coffee bean 10, sheep intestines 11, spinach 8, mashed garlic 7, cream 3;
Preparation method is: (1) adds 3-4 water mill slurry doubly after coffee bean is fried perfume (or spice), filter cleaner, obtains coffee liquid; By the segment of sheep intestines, be mixed into pot with coffee liquid, after little fiery infusion 25-30 minute, sheep intestines pulled out, pulverize after drying;
(2) entered by spinach in boiled water pot and pull out after blanching 15-20 minute, break into mud, the raw material then do not used with above-mentioned technique is mixed into pot, big fire frying discharging after 4-5 minute, and pulverize after drying, then mixes with step (1) gained material, to obtain final product.
The preparation method of described meat stuffing dried bean curd, comprises the following steps:
(1) dried rhizome of rehmannia, saline cistanche, Radix Angelicae Sinensis, the seed of Oriental arborvitae, black stone pearl, goldwool clematis root are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) by soybean, wooden fish stone powder mixing, add 1.5-2 clear water doubly and soak 8-10 hour, then soybean is pulled out, clean, add 4-5 water doubly and carry out defibrination, filter cleaner, obtain raw soya-bean milk;
(3) capsicum leaf is squeezed the juice, obtain capsicum leaf juice; Sunflower seeds and capsicum leaf juice are mixed into pot, discharging after little fiery frying 25-30 minute, gained sunflower seeds are shelled, pulverizes, obtains polly seed nucleole broken;
(4) get banana, red date pulp, add the water making beating of 20%, filter cleaner, obtains fruit juice; Minced by bean vermicelli, with streaky pork muddy flesh, fruit juice mixing and stirring, freezing 2-3 hour at-15 to-10 DEG C, obtains fillings;
(5) raw soya-bean milk big fire is boiled, boiling is kept to stop heating after 3-5 minute, gypsum is added when temperature is down to 85-87 DEG C, leave standstill after 10-15 minute and obtain beans brain, broken with traditional Chinese medicine powder, polly seed nucleole after broken brain, oatmeal, matcha powder, flour mix, again through upper plate, squeezing, stripping and slicing, obtain dried bean curd embryo;
(6) by upper for folder between every two pieces of dried bean curd embryos fillings, then under the condition of 0.2-0.3MPa, 10-15 minute is suppressed;
(7) honey in step (6) gained material surface brush, then evenly sprinkles leftover materials, and send into baking box, at 180-185 DEG C, baking 15-20 minute, to obtain final product.

Claims (2)

1. a meat stuffing dried bean curd, is characterized in that being made up of the raw material of following weight portion:
Soybean 200-210, capsicum leaf 5-6, sunflower seeds 12-15, banana 4-5, red date 4-5, bean vermicelli 10-11, streaky pork muddy flesh 24-25, oatmeal 7-8, matcha powder 8-9, flour 6-7, honey 20-21, dried rhizome of rehmannia 4-5, saline cistanche 3-4, Radix Angelicae Sinensis 5-6, seed of Oriental arborvitae 2-3, black stone pearl 1-2, goldwool clematis root 1-2, wooden fish stone powder 20-25, gypsum 4.5-5, nourishing additive agent 10-11;
Described nourishing additive agent is made up of the raw material of following weight portion: coffee bean 10-11, sheep intestines 11-12, spinach 8-9, mashed garlic 7-8, cream 3-4;
Preparation method is: (1) adds 3-4 water mill slurry doubly after coffee bean is fried perfume (or spice), filter cleaner, obtains coffee liquid; By the segment of sheep intestines, be mixed into pot with coffee liquid, after little fiery infusion 25-30 minute, sheep intestines pulled out, pulverize after drying;
(2) entered by spinach in boiled water pot and pull out after blanching 15-20 minute, break into mud, the raw material then do not used with above-mentioned technique is mixed into pot, big fire frying discharging after 4-5 minute, and pulverize after drying, then mixes with step (1) gained material, to obtain final product.
2. the preparation method of meat stuffing dried bean curd according to claim 1, is characterized in that comprising the following steps:
(1) dried rhizome of rehmannia, saline cistanche, Radix Angelicae Sinensis, the seed of Oriental arborvitae, black stone pearl, goldwool clematis root are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) by soybean, wooden fish stone powder mixing, add 1.5-2 clear water doubly and soak 8-10 hour, then soybean is pulled out, clean, add 4-5 water doubly and carry out defibrination, filter cleaner, obtain raw soya-bean milk;
(3) capsicum leaf is squeezed the juice, obtain capsicum leaf juice; Sunflower seeds and capsicum leaf juice are mixed into pot, discharging after little fiery frying 25-30 minute, gained sunflower seeds are shelled, pulverizes, obtains polly seed nucleole broken;
(4) get banana, red date pulp, add the water making beating of 20%, filter cleaner, obtains fruit juice; Minced by bean vermicelli, with streaky pork muddy flesh, fruit juice mixing and stirring, freezing 2-3 hour at-15 to-10 DEG C, obtains fillings;
(5) raw soya-bean milk big fire is boiled, boiling is kept to stop heating after 3-5 minute, gypsum is added when temperature is down to 85-87 DEG C, leave standstill after 10-15 minute and obtain beans brain, broken with traditional Chinese medicine powder, polly seed nucleole after broken brain, oatmeal, matcha powder, flour mix, again through upper plate, squeezing, stripping and slicing, obtain dried bean curd embryo;
(6) by upper for folder between every two pieces of dried bean curd embryos fillings, then under the condition of 0.2-0.3MPa, 10-15 minute is suppressed;
(7) honey in step (6) gained material surface brush, then evenly sprinkles leftover materials, and send into baking box, at 180-185 DEG C, baking 15-20 minute, to obtain final product.
CN201410501718.9A 2014-09-27 2014-09-27 Dried beancurd with meat stuffing and preparation method of dried beancurd Pending CN104273235A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106819139A (en) * 2016-12-26 2017-06-13 重庆渝金源食品有限公司 A kind of processing method of dried bean curd

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103976035A (en) * 2014-04-12 2014-08-13 叶海峰 Honey eel dried bean curd and preparation method thereof

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103976035A (en) * 2014-04-12 2014-08-13 叶海峰 Honey eel dried bean curd and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106819139A (en) * 2016-12-26 2017-06-13 重庆渝金源食品有限公司 A kind of processing method of dried bean curd

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Application publication date: 20150114