CN104304508A - Chicken-egg sauced dried bean curd and preparing method thereof - Google Patents

Abstract

Chicken-egg sauced dried bean curd and a preparing method thereof are disclosed. The sauced dried bean curd and the method are characterized in that the sauced dried bean curd is prepared from following raw materials by weight: 200-210 parts of soybean, 4-5 parts of truffle, 6-7 parts of olive oil, 25-30 parts of a chicken egg mixture, 5-6 parts of garlic, 5-6 parts of dried scallop, 10-11 parts of semen pini koraiensis, 4-5 parts of broom corn millet, 2-3 parts of seaweed meal, 7-8 parts of water chestnut flour, 3-4 parts of prepared rehmannia root, 2-2.3 parts of Chinese angelica, 1.5-2 parts of honeysuckle flower, 1.5-1.8 parts of loofah sponge, 1-1.2 parts of alate pteracanthus leaf, 1.8-2 parts of thyrocarpus sampsonii hance, 40-50 parts of wheat bran, 4.5-5 parts of gypsum and 20-22 parts of nutritive pot-stewed soup. The sauced dried bean curd is good in taste and reasonable in formula. The truffle, the chicken egg mixture and the dried scallop which are added make the sauced dried bean curd delicious in taste and rich in fragrance, and make the sauced dried bean curd comprehensive in nutrition. The sauced dried bean curd also comprises a plurality of Chinese herb medicine components. Frequent eating of the sauced dried bean curd can achieve a healthcare effect.

Description

A kind of egg-paste is dry 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 egg-paste and do 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 egg-paste to do 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 egg-paste is done, and it is characterized in that being made up of the raw material of following weight portion:

Soybean 200-210, truffle 4-5, olive oil 6-7, egg liquid 25-30, garlic 5-6, dried scallop 5-6, SEMEN PINI KORAIENSIS 10-11, broom corn millet 4-5, seawood meal 2-3, water chestnut starch 7-8, prepared rhizome of rehmannia 3-4, Radix Angelicae Sinensis 2-2.3, honeysuckle 1.5-2, luffa 1.5-1.8, to joint leaf 1-1.2, Radix Thyrocarpi sampsonii 1.8-2, wheat bran 40-50, gypsum 4.5-5, nutrition halogen soup 20-22;

Described nutrition halogen soup is made up of the raw material of following weight portion: pepper 15-17, cassia bark 10-11, matcha powder 9-11, pumpkin 4-5, peanut 5-7, cabbage mustard 4-5, ox bone 20-22, water chestnut juice 5-6, soy sauce 8-9;

Preparation method is: (1), by pepper, cassia bark co-grinding, mixes with matcha powder, sends into baking box, discharging bake 10-15 minute at 180-190 DEG C after;

(2) pumpkin is removed the peel flesh, stripping and slicing, be mixed into pot with peanut, cabbage mustard, add 4-5 water doubly, discharging after little fiery infusion 25-30 minute, making beating, filter cleaner, collect filtrate;

(3) raw material that ox bone, step (1) gained material and above-mentioned technique are not used is mixed into pot, add 5-6 water doubly, little fiery infusion 40-50 minute, filter cleaner, gained filtrate and step (2) gained material mix, and to obtain final product.

The preparation method that described egg-paste is dry, is characterized in that comprising the following steps:

(1) by prepared rhizome of rehmannia, Radix Angelicae Sinensis, honeysuckle, luffa, add 5-6 water slow fire boiling 40-50 minute doubly to joint leaf, Radix Thyrocarpi sampsonii, filter cleaner, obtains liquid;

(2) soybean is placed in after clear water soaks 8-10 hour and pulls out, add 4-5 water doubly and carry out defibrination, filter cleaner, obtain raw soya-bean milk;

(3) truffle cut into slices, gained truffle sheet and mixed with olive oil enter pot, boil in a covered pot over a slow fire after 30-35 processed minute and are taken out by truffle sheet, pulverize, then mix with liquid, egg liquid after drying at 50-55 DEG C, and water proof big fire steaming was taken out after 15-17 minute, obtained truffle egg custard;

(4) garlic is added 4-5 water making beating doubly, in gained slurries, add dried scallop, little fire boils, filter cleaner, collects filtrate; SEMEN PINI KORAIENSIS, broom corn millet are added filtrate and grind homogeneous, and cream endured by little fire, obtains pinenut broom corn millet cream;

(5) raw soya-bean milk big fire is boiled, keep boiling to stop heating after 3-5 minute, when temperature is down to 85-87 DEG C, add gypsum, leave standstill after 10-15 minute and obtain beans brain, mix with truffle egg custard, pinenut broom corn millet cream, seawood meal, water chestnut starch after broken brain, then through upper plate, squeezing, stripping and slicing, obtain dried bean curd embryo;

(6) layer overlay tinfoil on baking tray, then wheat bran, dried bean curd embryo is spread successively, send into baking oven, discharging after baking 20-25 minute at 170-180 DEG C, gained is mixed into pot through the dried bean curd embryo of baking and leftover materials, and add the water of 3 times, big fire is boiled, then stewing 30-40 minute processed at 80-90 DEG C, to obtain final product.

In the present invention is the leaf that is acanthaceous plant to joint leaf to joint leaf to joint leaf, and Radix Thyrocarpi sampsonii is the herb of dicotyledon medicine comfrey Radix Thyrocarpi sampsonii.

Beneficial effect of the present invention is:

It is good that mouthfeel done by sauce of the present invention, and rationally, the truffle of wherein adding, egg liquid, dried scallop make delicious flavour of the present invention to formula, aromatic flavour, make comprehensive nutrition of the present invention perfect, the present invention is also containing multiple medicinal herb components in addition simultaneously, often edible effect that can reach health care.

Detailed description of the invention

A kind of egg-paste is done, and it is characterized in that being made up of the raw material of following weight portion (kilogram):

Soybean 200, truffle 4, olive oil 6, egg liquid 25, garlic 5, dried scallop 5, SEMEN PINI KORAIENSIS 10, broom corn millet 4, seawood meal 2, water chestnut starch 7, prepared rhizome of rehmannia 3, Radix Angelicae Sinensis 2, honeysuckle 1.5, luffa 1.5, to joint leaf 1, Radix Thyrocarpi sampsonii 1.8, wheat bran 40, gypsum 4.5, nutrition halogen soup 20;

Described nutrition halogen soup is made up of the raw material of following weight portion (kilogram): pepper 15, cassia bark 10, matcha powder 9, pumpkin 4, peanut 5, cabbage mustard 4, ox bone 20, water chestnut juice 5, soy sauce 8;

Preparation method is: (1), by pepper, cassia bark co-grinding, mixes with matcha powder, sends into baking box, discharging bake 10-15 minute at 180-190 DEG C after;

(2) pumpkin is removed the peel flesh, stripping and slicing, be mixed into pot with peanut, cabbage mustard, add 4-5 water doubly, discharging after little fiery infusion 25-30 minute, making beating, filter cleaner, collect filtrate;

(3) raw material that ox bone, step (1) gained material and above-mentioned technique are not used is mixed into pot, add 5-6 water doubly, little fiery infusion 40-50 minute, filter cleaner, gained filtrate and step (2) gained material mix, and to obtain final product.

The preparation method that described egg-paste is dry, comprises the following steps:

(1) by prepared rhizome of rehmannia, Radix Angelicae Sinensis, honeysuckle, luffa, add 5-6 water slow fire boiling 40-50 minute doubly to joint leaf, Radix Thyrocarpi sampsonii, filter cleaner, obtains liquid;

(2) soybean is placed in after clear water soaks 8-10 hour and pulls out, add 4-5 water doubly and carry out defibrination, filter cleaner, obtain raw soya-bean milk;

(3) truffle cut into slices, gained truffle sheet and mixed with olive oil enter pot, boil in a covered pot over a slow fire after 30-35 processed minute and are taken out by truffle sheet, pulverize, then mix with liquid, egg liquid after drying at 50-55 DEG C, and water proof big fire steaming was taken out after 15-17 minute, obtained truffle egg custard;

(4) garlic is added 4-5 water making beating doubly, in gained slurries, add dried scallop, little fire boils, filter cleaner, collects filtrate; SEMEN PINI KORAIENSIS, broom corn millet are added filtrate and grind homogeneous, and cream endured by little fire, obtains pinenut broom corn millet cream;

(5) raw soya-bean milk big fire is boiled, keep boiling to stop heating after 3-5 minute, when temperature is down to 85-87 DEG C, add gypsum, leave standstill after 10-15 minute and obtain beans brain, mix with truffle egg custard, pinenut broom corn millet cream, seawood meal, water chestnut starch after broken brain, then through upper plate, squeezing, stripping and slicing, obtain dried bean curd embryo;

(6) layer overlay tinfoil on baking tray, then wheat bran, dried bean curd embryo is spread successively, send into baking oven, discharging after baking 20-25 minute at 170-180 DEG C, gained is mixed into pot through the dried bean curd embryo of baking and leftover materials, and add the water of 3 times, big fire is boiled, then stewing 30-40 minute processed at 80-90 DEG C, to obtain final product.

Claims (2)

1. an egg-paste is done, and it is characterized in that being made up of the raw material of following weight portion:

Soybean 200-210, truffle 4-5, olive oil 6-7, egg liquid 25-30, garlic 5-6, dried scallop 5-6, SEMEN PINI KORAIENSIS 10-11, broom corn millet 4-5, seawood meal 2-3, water chestnut starch 7-8, prepared rhizome of rehmannia 3-4, Radix Angelicae Sinensis 2-2.3, honeysuckle 1.5-2, luffa 1.5-1.8, to joint leaf 1-1.2, Radix Thyrocarpi sampsonii 1.8-2, wheat bran 40-50, gypsum 4.5-5, nutrition halogen soup 20-22;

Described nutrition halogen soup is made up of the raw material of following weight portion: pepper 15-17, cassia bark 10-11, matcha powder 9-11, pumpkin 4-5, peanut 5-7, cabbage mustard 4-5, ox bone 20-22, water chestnut juice 5-6, soy sauce 8-9;

Preparation method is: (1), by pepper, cassia bark co-grinding, mixes with matcha powder, sends into baking box, discharging bake 10-15 minute at 180-190 DEG C after;

(2) pumpkin is removed the peel flesh, stripping and slicing, be mixed into pot with peanut, cabbage mustard, add 4-5 water doubly, discharging after little fiery infusion 25-30 minute, making beating, filter cleaner, collect filtrate;

(3) raw material that ox bone, step (1) gained material and above-mentioned technique are not used is mixed into pot, add 5-6 water doubly, little fiery infusion 40-50 minute, filter cleaner, gained filtrate and step (2) gained material mix, and to obtain final product.

2. the preparation method that egg-paste according to claim 1 is dry, is characterized in that comprising the following steps:

(1) by prepared rhizome of rehmannia, Radix Angelicae Sinensis, honeysuckle, luffa, add 5-6 water slow fire boiling 40-50 minute doubly to joint leaf, Radix Thyrocarpi sampsonii, filter cleaner, obtains liquid;

(2) soybean is placed in after clear water soaks 8-10 hour and pulls out, add 4-5 water doubly and carry out defibrination, filter cleaner, obtain raw soya-bean milk;

(3) truffle cut into slices, gained truffle sheet and mixed with olive oil enter pot, boil in a covered pot over a slow fire after 30-35 processed minute and are taken out by truffle sheet, pulverize, then mix with liquid, egg liquid after drying at 50-55 DEG C, and water proof big fire steaming was taken out after 15-17 minute, obtained truffle egg custard;

(4) garlic is added 4-5 water making beating doubly, in gained slurries, add dried scallop, little fire boils, filter cleaner, collects filtrate; SEMEN PINI KORAIENSIS, broom corn millet are added filtrate and grind homogeneous, and cream endured by little fire, obtains pinenut broom corn millet cream;

(5) raw soya-bean milk big fire is boiled, keep boiling to stop heating after 3-5 minute, when temperature is down to 85-87 DEG C, add gypsum, leave standstill after 10-15 minute and obtain beans brain, mix with truffle egg custard, pinenut broom corn millet cream, seawood meal, water chestnut starch after broken brain, then through upper plate, squeezing, stripping and slicing, obtain dried bean curd embryo;

(6) layer overlay tinfoil on baking tray, then wheat bran, dried bean curd embryo is spread successively, send into baking oven, discharging after baking 20-25 minute at 170-180 DEG C, gained is mixed into pot through the dried bean curd embryo of baking and leftover materials, and add the water of 3 times, big fire is boiled, then stewing 30-40 minute processed at 80-90 DEG C, to obtain final product.