CN104472719A - Dried meat floss crispy dried bean curd and processing method thereof - Google Patents
Dried meat floss crispy dried bean curd and processing method thereof Download PDFInfo
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- CN104472719A CN104472719A CN201410747378.8A CN201410747378A CN104472719A CN 104472719 A CN104472719 A CN 104472719A CN 201410747378 A CN201410747378 A CN 201410747378A CN 104472719 A CN104472719 A CN 104472719A
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Abstract
The invention discloses a dried meat floss crispy dried bean curd and a processing method thereof. The dried meat floss crispy dried bean curd is prepared from the following raw materials: soybeans, dried meat floss powder, green soybeans, dried walnut flower, barley seedling powder, dried moss, seaweed meal, zingiber strioatum buds, freeze-dried powder of celery leaves, pomelo flowers, radish seeds, Chinese dwarf cherry leaves, phacellanthus tubiflorus, campylotropis macrocarpa, perilla leaves, sacha inchi oil, crab ovary, gypsum and food additives. The preparation method of the dried meat floss crispy dried bean curd comprises the following steps: processing food materials such as the green soybeans, dried meat floss and the like to obtain slices, adding various tofu jellies rich in dietary fiber components in a coating mode, and pressing into blanks. The dried meat floss crispy dried bean curd disclosed by the invention is crisp in outer part and tender in inner part, is crisp and refreshing, and is full in flavor and rich and balanced in nutrition; and meanwhile, a plurality of beneficial traditional Chinese medicine components are added, so that the health values can be increased, the appetite can be promoted, and the body constitution can be strengthened.
Description
Technical field
The present invention relates to a kind of dried meat floss crackling dried bean curd and processing method thereof, belong to food processing technology field.
Background technology
Dried bean curd, is take soybean as primary raw material, processes further the bean curd made, and be the important traditional food of China, processing history is long, delicious good to eat, is of high nutritive value, and is the old and young leisure food all liked.
Along with the raising of people's living standard, more and more higher to the requirement of food, as nutraceutical, health food, functional food, pollution-free food etc., become the focus in food consumption market.In order to meet food products market demand, the present invention obtains dried bean curd, not only there is color and all good feature of shape, and jointly develop in local flavor, nutrition, health care etc., instant, safety and sanitation, quality is tender tough, nutritious equilibrium, effectively regulates the various physical function of human body, useful health.
Summary of the invention
The object of the present invention is to provide a kind of dried meat floss crackling dried bean curd and processing method thereof, cater to the needs of more consumers.
For achieving the above object, the technical solution used in the present invention is as follows:
A kind of dried meat floss crackling dried bean curd, be made up of the raw material of following weight parts:
Soya bean 110-120, Dried meat floss powder 12-15, green soya bean 8-10, walnut flower do 2-4, barley seedling powder 4-6, tongue does 5-8, seawood meal 3-5, positive lotus bud 3-5, leaf of Herba Apii graveolentis freeze-dried powder 3-5, shaddock flower 3-5, radish seed 2-4, leaf of GAIGUO 2-3, phacellanthus 1-2, Chinese clovershrub root 1-2, perilla leaf 2-3, U.S. rattan fruit oily 5-8, crab oil 4-6, gypsum 1-2, food additives are appropriate;
Described food additives are made up of the raw material of following weight parts: Guiling Jelly 6-8, black garlic 8-10, alga iodine salt 1-2, okra 8-10, bone collagen 2-4, egg white powder 2-4, beet root powder 5-8, flaxseed gum 1-2, edible gelatin 1-2, galactooligosaccharide slurry 30-60, citric acid 0.4-0.6, green tea Ultramicro-powder 4-6;
Described food additives preparation method be: (1), black garlic removal of impurities cleaned, adds that 3-5 times of water water proof is stewing to be stewed to ripe rotten, and make pulping, press filtration melt cinder is separated, and filter residue again glue wears into slurry, merging filtrate, obtains black garlic slurry; (2), get tender okra pod stalk and clean, freezing crushing becomes particle, and water proof is stewing to be stewed to soft profit, and add 0.5-1 times of glue and wear into slurry, centrifugal filtration obtains okra juice; (3), by black garlic slurry, the mixing of okra juice, add 2-3 times of water dilution evenly, add flaxseed gum, 5-8 is little of expanding completely in edible gelatin infiltration, water proof heating is dissolved at 80-85 DEG C, add galactooligosaccharide slurry and surplus stock thereof, heating is constantly stirred to thick shape simultaneously, is incubated at 65-75 DEG C.
The processing method of described dried meat floss crackling dried bean curd, comprises the following steps:
(1), by shaddock flower, radish seed, leaf of GAIGUO, phacellanthus, Chinese clovershrub root, perilla leaf be crushed to 10-20 order, add 5-8 times of soak by water 1-2 hour, filter and remove residue, obtains decoction liquor;
(2), by tongue dry cleaning bubble send out, strand wears into slurry, mixes, add 2-3 times of water and be heated to 80-90 DEG C with barley seedling powder, seawood meal, leaf of Herba Apii graveolentis freeze-dried powder, and insulation 15-20 minute, obtains dark green juice;
(3), positive lotus bud is cleaned chopping, U.S.A rises fruit oil and enters a pot low-grade fever, add positive lotus bud silk, crab oil stir-fries golden yellow, add green soya bean, walnut flower does and suitable quantity of water simmers to well-done, smash and be pressed into pasty state, even with Dried meat floss powder tumbling, roll and be pressed into thin slice, be shaped to beans embryo mould size block, obtain dried meat floss embryo sheet;
(4), soya bean is added in clear water and soaks 6-8 hour, pull out and drain, add 3-5 times of water and make pulping, filter and remove residue, obtain heating soybean milk and boil 3-5 minute, add dark green juice, decoction liquor stirs, cease fire and naturally cool to 80-85 DEG C, add gypsum leave standstill 10-12 minute jellied bean curd, the food additives of the 10-12% of jellied bean curd weight are added after smashing brokenly brain, brain mixture is added brokenly after dried meat floss embryo sheet is put into dried bean curd embryo mold bottom, 10-15 minute is suppressed under 0.1-0.3 MPa, dried meat floss embryo sheet is covered on dried bean curd embryo, again under 0.3-0.6 MPa, suppress 1-2 hour, after stripping and slicing shaping, obtain dried bean curd enter cage steam well-done after, repeatedly be baked to surperficial delicious and crisp, obtain.
The edible glue of multiple gelatification is added in food additives of the present invention, improve food toughness, stability, add the nutritional labelings such as black garlic, collagen simultaneously, abundant nutrition, improve body anti-oxidant, anti-ageing ability, and can enterogastric peristalsis be promoted, improve the galactooligosaccharide slurry compatibility of function of intestinal canal, improve dried bean curd toughness, be rich in and chew strength useful health simultaneously.
Beneficial effect of the present invention:
The dried meat floss crackling dried bean curd that the present invention obtains, by obtained for the processing of the food materials such as green soya bean, dried meat floss thin slice, the multiple beans brain being rich in dietary fiber component of coated interpolation, is pressed into embryo, outer crisp inner tender, delicious and crisp is tasty and refreshing, and local flavor is pure, nutritious equilibrium, add plurality of Chinese beneficiating ingredient simultaneously, improve health value, improve appetite, strong physique.
Detailed description of the invention
A kind of dried meat floss crackling dried bean curd, be made up of the raw material of following weight (jin):
Soya bean 120, Dried meat floss powder 15, green soya bean 10, walnut flower are dry 4, barley seedling powder 6, tongue are dry 8, seawood meal 5, positive lotus bud 5, leaf of Herba Apii graveolentis freeze-dried powder 5, shaddock spend 5, radish seed 3, leaf of GAIGUO 3, phacellanthus 2, Chinese clovershrub root 2, perilla leaf 3, U.S. rattan fruit oil 6, crab oil 5, gypsum 2, food additives are appropriate;
Described food additives are made up of the raw material of following weight (jin): Guiling Jelly 7, black garlic 10, alga iodine salt 2, okra 10, bone collagen 3, egg white powder 4, beet root powder 8, flaxseed gum 2, edible gelatin 2, galactooligosaccharide slurry 50, citric acid 0.6, green tea Ultramicro-powder 6;
Described food additives preparation method be: (1), black garlic removal of impurities cleaned, adds that 5 times of water water proofs are stewing to be stewed to ripe rotten, and make pulping, press filtration melt cinder is separated, and filter residue again glue wears into slurry, merging filtrate, obtains black garlic slurry; (2), get tender okra pod stalk and clean, freezing crushing becomes particle, and water proof is stewing to be stewed to soft profit, and add 1 times of glue and wear into slurry, centrifugal filtration obtains okra juice; (3), by black garlic slurry, the mixing of okra juice, add 3 times of water dilutions evenly, add flaxseed gum, edible gelatin infiltrates 6 little of expanding completely, water proof heating is dissolved at 85 DEG C, add galactooligosaccharide slurry and surplus stock thereof, heating is constantly stirred to thick shape simultaneously, is incubated at 75 DEG C.
The processing method of described dried meat floss crackling dried bean curd, comprises the following steps:
(1), by shaddock flower, radish seed, leaf of GAIGUO, phacellanthus, Chinese clovershrub root, perilla leaf be crushed to 20 orders, add 8 times of soak by water 2 hours, filter and remove residue, obtains decoction liquor;
(2), by tongue dry cleaning bubble send out, strand wears into slurry, mixes, adds 3 times of water and be heated to 90 DEG C, be incubated 20 minutes, obtain dark green juice with barley seedling powder, seawood meal, leaf of Herba Apii graveolentis freeze-dried powder;
(3), positive lotus bud is cleaned chopping, U.S.A rises fruit oil and enters a pot low-grade fever, add positive lotus bud silk, crab oil stir-fries golden yellow, add green soya bean, walnut flower does and suitable quantity of water simmers to well-done, smash and be pressed into pasty state, even with Dried meat floss powder tumbling, roll and be pressed into thin slice, be shaped to beans embryo mould size block, obtain dried meat floss embryo sheet;
(4), soya bean is added in clear water and soak 8 hours, pull out and drain, add 5 times of water and make pulping, filter and remove residue, obtain heating soybean milk and boil 5 minutes, add dark green juice, decoction liquor stirs, cease fire and naturally cool to 85 DEG C, add gypsum and obtain jellied bean curd in standing 12 minutes, the food additives of 12% of jellied bean curd weight are added after smashing brokenly brain, brain mixture is added brokenly after dried meat floss embryo sheet is put into dried bean curd embryo mold bottom, suppress 10 minutes under 0.3 MPa, dried meat floss embryo sheet is covered on dried bean curd embryo, again suppress 2 hours under 0.5 MPa, after stripping and slicing shaping, obtain dried bean curd enter cage steam well-done after, repeatedly be baked to surperficial delicious and crisp, obtain.
Claims (2)
1. a dried meat floss crackling dried bean curd, it is characterized in that being made up of the raw material of following weight parts:
Soya bean 110-120, Dried meat floss powder 12-15, green soya bean 8-10, walnut flower do 2-4, barley seedling powder 4-6, tongue does 5-8, seawood meal 3-5, positive lotus bud 3-5, leaf of Herba Apii graveolentis freeze-dried powder 3-5, shaddock flower 3-5, radish seed 2-4, leaf of GAIGUO 2-3, phacellanthus 1-2, Chinese clovershrub root 1-2, perilla leaf 2-3, U.S. rattan fruit oily 5-8, crab oil 4-6, gypsum 1-2, food additives are appropriate;
Described food additives are made up of the raw material of following weight parts: Guiling Jelly 6-8, black garlic 8-10, alga iodine salt 1-2, okra 8-10, bone collagen 2-4, egg white powder 2-4, beet root powder 5-8, flaxseed gum 1-2, edible gelatin 1-2, galactooligosaccharide slurry 30-60, citric acid 0.4-0.6, green tea Ultramicro-powder 4-6;
Described food additives preparation method be: (1), black garlic removal of impurities cleaned, adds that 3-5 times of water water proof is stewing to be stewed to ripe rotten, and make pulping, press filtration melt cinder is separated, and filter residue again glue wears into slurry, merging filtrate, obtains black garlic slurry; (2), get tender okra pod stalk and clean, freezing crushing becomes particle, and water proof is stewing to be stewed to soft profit, and add 0.5-1 times of glue and wear into slurry, centrifugal filtration obtains okra juice; (3), by black garlic slurry, the mixing of okra juice, add 2-3 times of water dilution evenly, add flaxseed gum, 5-8 is little of expanding completely in edible gelatin infiltration, water proof heating is dissolved at 80-85 DEG C, add galactooligosaccharide slurry and surplus stock thereof, heating is constantly stirred to thick shape simultaneously, is incubated at 65-75 DEG C.
2. a processing method for dried meat floss crackling dried bean curd as claimed in claim 1, is characterized in that comprising the following steps:
(1), by shaddock flower, radish seed, leaf of GAIGUO, phacellanthus, Chinese clovershrub root, perilla leaf be crushed to 10-20 order, add 5-8 times of soak by water 1-2 hour, filter and remove residue, obtains decoction liquor;
(2), by tongue dry cleaning bubble send out, strand wears into slurry, mixes, add 2-3 times of water and be heated to 80-90 DEG C with barley seedling powder, seawood meal, leaf of Herba Apii graveolentis freeze-dried powder, and insulation 15-20 minute, obtains dark green juice;
(3), positive lotus bud is cleaned chopping, U.S.A rises fruit oil and enters a pot low-grade fever, add positive lotus bud silk, crab oil stir-fries golden yellow, add green soya bean, walnut flower does and suitable quantity of water simmers to well-done, smash and be pressed into pasty state, even with Dried meat floss powder tumbling, roll and be pressed into thin slice, be shaped to beans embryo mould size block, obtain dried meat floss embryo sheet;
(4), soya bean is added in clear water and soaks 6-8 hour, pull out and drain, add 3-5 times of water and make pulping, filter and remove residue, obtain heating soybean milk and boil 3-5 minute, add dark green juice, decoction liquor stirs, cease fire and naturally cool to 80-85 DEG C, add gypsum leave standstill 10-12 minute jellied bean curd, the food additives of the 10-12% of jellied bean curd weight are added after smashing brokenly brain, brain mixture is added brokenly after dried meat floss embryo sheet is put into dried bean curd embryo mold bottom, 10-15 minute is suppressed under 0.1-0.3 MPa, dried meat floss embryo sheet is covered on dried bean curd embryo, again under 0.3-0.6 MPa, suppress 1-2 hour, after stripping and slicing shaping, obtain dried bean curd enter cage steam well-done after, repeatedly be baked to surperficial delicious and crisp, obtain.
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Cited By (7)
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| CN105901162A (en) * | 2016-05-11 | 2016-08-31 | 安徽凯利粮油食品有限公司 | Pumpkin flower-winter bamboo shoot high-dietary-fiber dried bean curd and preparation method thereof |
| CN106135456A (en) * | 2016-08-21 | 2016-11-23 | 敖芸皎 | A kind of hami melon dried tofu and preparation method thereof |
| CN106212721A (en) * | 2016-08-21 | 2016-12-14 | 敖芸皎 | A kind of Fructus Ananadis comosi taste dried tofu and preparation method thereof |
| CN106306102A (en) * | 2016-08-21 | 2017-01-11 | 敖芸皎 | Wintercherry dried tofu and preparation method thereof |
| CN106417645A (en) * | 2016-08-22 | 2017-02-22 | 刘菲菲 | Walnut flavor dried tofu and preparation method thereof |
| CN106417640A (en) * | 2016-08-22 | 2017-02-22 | 刘菲菲 | Pitaya dried bean curd and preparation method thereof |
| CN110169544A (en) * | 2019-05-21 | 2019-08-27 | 淮阴工学院 | The preparation method of meat products and the compound snack food of dried bean curd |
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| CN103494125A (en) * | 2013-08-27 | 2014-01-08 | 孙玉臣 | Dried bean curd prepared from green soya bean as main material |
| CN103976035A (en) * | 2014-04-12 | 2014-08-13 | 叶海峰 | Honey eel dried bean curd and preparation method thereof |
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| CN103976035A (en) * | 2014-04-12 | 2014-08-13 | 叶海峰 | Honey eel dried bean curd and preparation method thereof |
| CN104106644A (en) * | 2014-06-20 | 2014-10-22 | 马鞍山市黄池食品（集团）有限公司 | Bouquet dried bean curd for removing food retention and inducing diuresis and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901162A (en) * | 2016-05-11 | 2016-08-31 | 安徽凯利粮油食品有限公司 | Pumpkin flower-winter bamboo shoot high-dietary-fiber dried bean curd and preparation method thereof |
| CN106135456A (en) * | 2016-08-21 | 2016-11-23 | 敖芸皎 | A kind of hami melon dried tofu and preparation method thereof |
| CN106212721A (en) * | 2016-08-21 | 2016-12-14 | 敖芸皎 | A kind of Fructus Ananadis comosi taste dried tofu and preparation method thereof |
| CN106306102A (en) * | 2016-08-21 | 2017-01-11 | 敖芸皎 | Wintercherry dried tofu and preparation method thereof |
| CN106417645A (en) * | 2016-08-22 | 2017-02-22 | 刘菲菲 | Walnut flavor dried tofu and preparation method thereof |
| CN106417640A (en) * | 2016-08-22 | 2017-02-22 | 刘菲菲 | Pitaya dried bean curd and preparation method thereof |
| CN110169544A (en) * | 2019-05-21 | 2019-08-27 | 淮阴工学院 | The preparation method of meat products and the compound snack food of dried bean curd |
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