CN104621616A - Fish-fermented bean curd with effects of nourishing human body and invigorating stomach and preparation method of fish-fermented bean curd - Google Patents
Fish-fermented bean curd with effects of nourishing human body and invigorating stomach and preparation method of fish-fermented bean curd Download PDFInfo
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- CN104621616A CN104621616A CN201510065828.XA CN201510065828A CN104621616A CN 104621616 A CN104621616 A CN 104621616A CN 201510065828 A CN201510065828 A CN 201510065828A CN 104621616 A CN104621616 A CN 104621616A
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 32
- 210000002784 stomach Anatomy 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 230000000694 effects Effects 0.000 title abstract description 5
- 241000251468 Actinopterygii Species 0.000 claims abstract description 26
- 239000007788 liquid Substances 0.000 claims abstract description 21
- 239000000463 material Substances 0.000 claims abstract description 20
- 241001149724 Cololabis adocetus Species 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 241000235395 Mucor Species 0.000 claims abstract description 12
- 241001116389 Aloe Species 0.000 claims abstract description 10
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 10
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 8
- 244000068988 Glycine max Species 0.000 claims abstract description 8
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 8
- 235000013305 food Nutrition 0.000 claims abstract description 8
- 239000008103 glucose Substances 0.000 claims abstract description 8
- 241000252185 Cobitidae Species 0.000 claims abstract description 7
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 7
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 7
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 7
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 7
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 7
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 7
- 241000287420 Pyrus x nivalis Species 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- 235000012813 breadcrumbs Nutrition 0.000 claims abstract description 4
- 239000002285 corn oil Substances 0.000 claims abstract description 4
- 235000005687 corn oil Nutrition 0.000 claims abstract description 4
- 244000297694 fish poison bean Species 0.000 claims description 13
- 239000002994 raw material Substances 0.000 claims description 11
- 244000036905 Benincasa cerifera Species 0.000 claims description 9
- 235000011274 Benincasa cerifera Nutrition 0.000 claims description 9
- 238000007599 discharging Methods 0.000 claims description 9
- 108010073771 Soybean Proteins Proteins 0.000 claims description 8
- 235000019710 soybean protein Nutrition 0.000 claims description 8
- 241000894006 Bacteria Species 0.000 claims description 6
- 241001647745 Banksia Species 0.000 claims description 6
- 240000000560 Citrus x paradisi Species 0.000 claims description 6
- 241000218378 Magnolia Species 0.000 claims description 6
- 241000220317 Rosa Species 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000013882 gravy Nutrition 0.000 claims description 6
- 239000004006 olive oil Substances 0.000 claims description 6
- 235000008390 olive oil Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 4
- 244000077995 Coix lacryma jobi Species 0.000 claims description 3
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 230000009172 bursting Effects 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 abstract 2
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 240000000038 Ziziphus mauritiana Species 0.000 abstract 1
- 235000006545 Ziziphus mauritiana Nutrition 0.000 abstract 1
- 235000008529 Ziziphus vulgaris Nutrition 0.000 abstract 1
- 230000001580 bacterial effect Effects 0.000 abstract 1
- 230000003111 delayed effect Effects 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses fish-fermented bean curd with the effects of nourishing a human body and invigorating the stomach and a preparation method of the fish-fermented bean curd. The fish-fermented bean curd is characterized by comprising the following materials in parts by weight: 300-330 parts of saury, 20-22 parts of tea leaves, 18-20 parts of aloe gel, 30-32 parts of soybean isolated protein, 6-8 parts of glucose, 5-6 parts of green soyabean, 6-7 parts of snow pear, 7-8 parts of longan aril, 10-11 parts of bread crumbs, 8-9 parts of haw slices, 1-2 parts of corn oil, 5-6 parts of pepper, 6-7 parts of loach, 2-3 parts of Chinese yam, 4-5 parts of Chinese dates, 4-5 parts of radix aucklandiae, 3-4 parts of pericarpium citri reticulatae, 3-4 parts of mangnolia officinalis, proper amount of mucor bacterial liquid and 4-5 parts of nutritional health-care liquid. The fish-fermented bean curd disclosed by the invention has the advantages that after the fish meat is mixed with the tea leaves and is soaked by adding water, the fishy smell can be reduced; due to addition of the aloe gel, the viscosity of the minced fish prepared in the processing process can be enhanced; the fish-fermented bean curd also has the sterilizing function, so that the decay of the food is delayed; the texture is fine, and the fragrance is strong; and simultaneously, due to containing of multiple Chinese herbal medicines, the effects of nourishing a human body and invigorating the stomach can be achieved after the fish-fermented bean curd is often eaten.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of nourishing stomach invigorating fish fermented bean curd and preparation method thereof.
Background technology
Rotten and the goods of fish are a kind of high protein, low fat, be easy to the complete protein digested and assimilated, its fine and tender taste, smooth good to eat, have developed into conveniently, travel food series.Fish is rotten after the auxiliary materials such as interpolation soybean protein isolate, and its protein content, quality etc. and bean curd have certain similarity, therefore the processing of fish gruel can be combined with the processing technology of fermented bean curd, the food that fermenting and producing makes new advances, and have wide market prospects.
Summary of the invention
The object of this invention is to provide a kind of nourishing stomach invigorating fish fermented bean curd and preparation method thereof, the present invention has the feature of nutrient health, unique flavor.
The technical solution adopted in the present invention is:
A kind of nourishing stomach invigorating fish fermented bean curd, is characterized in that being made up of the raw material of following weight portion:
Saury 300-330, tealeaves 20-22, aloe gel 1:1 8-20, soybean protein isolate 30-32, glucose 6-8, green soya bean 5-6, snow pear 6-7, arillus longan 7-8, breadcrumbs 10-11, haw flakes 8-9, corn oil 1-2, Chinese prickly ash 5-6, loach 6-7, Chinese yam 2-3, date 4-5, banksia rose 4-5, dried orange peel 3-4, bark of official magnolia 3-4, mucor bacterium liquid are appropriate, nourishing health care liquid 4-5;
Described nourishing health care liquid is made up of the raw material of following weight portion: wax gourd 10-11, apple vinegar 9-10, pomelo peel 5-6, olive oil 0.5-1, coixlacrymajobi powder 3-4;
Preparation method is: pomelo peel and mixed with olive oil are entered pot by (1), fries fragrant rear discharging, pulverizes after drying;
(2) squeezed the juice by wax gourd, gained wax gourd juice mixes with step (1) gained material and leftover materials sends into colloid mill, grinds homogeneous, then boils through little fire, to obtain final product.
The preparation method of described nourishing stomach invigorating fish fermented bean curd, is characterized in that comprising the following steps:
(1) get the saury flesh of fish, mix with tealeaves and be positioned in container, the warm water of as many again 40-45 DEG C, soak 20-25 minute, then the saury flesh of fish is taken out, for subsequent use;
(2) by green soya bean, snow pear, the as many again water making beating of arillus longan, filter cleaner, gained filtrate is spray-dried makes powder;
(3) step (1) the gained saury flesh of fish is sent into mixing and kneading machine, step (2) gained material, aloe gel, soybean protein isolate, glucose are added in Lei Kui limit, limit, beat discharging after 15-20 minute of bursting, the gruel of gained fish is poured in mould, leave standstill gas after 30-40 minute and steam 15-20 minute, then the demoulding, stripping and slicing, obtains fish bean curd; Mucor bacterium liquid is brushed at gained fish bean curd surface uniform, gained material is laid in food steamer, interval 1cm between every block fish bean curd, 3-4 days is cultivated at 20-25 DEG C, to be laid in altar after long for the fish bean curd surface Mucor mycelia had is rubbed with the hands in altar, add the salt solution of appropriate 18-20%, pickle after 14-16 hour and take out;
(4) Chinese yam, date, the banksia rose, dried orange peel, the bark of official magnolia are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid; Chinese prickly ash, loach are added the 4-5 little fire of water doubly and boil, and filter cleaner, adds haw flakes in gained filtrate, and continue little fire heating, discharging after enduring of haw flakes, the raw material that gained material is not used with liquid, above-mentioned technique mixes, and obtains thick gravy;
(5) step (3) gained material is loaded in vial, add thick gravy, continue fermentation 3 months, to obtain final product.
Beneficial effect of the present invention is:
Primary raw material saury of the present invention is through soaking with tealeaves mixing and water adding, fishlike smell can be alleviated, the aloe gel added can strengthen the viscosity of the fish gruel of making in process, and aloe gel has the effect of sterilization, delay food spoilage, the growth that the glucose added and soybean protein isolate can be Mucor provides Carbon and nitrogen sources, the fish bean curd be processed into by raw material saury through inoculation Mucor again through fermentation after quality finer and smoother, fragrance is stronger, containing multiple Chinese herbal medicine in the present invention simultaneously, often edible effect that can play nourishing stomach invigorating, in addition, the present invention pickles through salt in process, therefore with the addition of nourishing health care liquid, the body edema that wherein contained composition can avoid salt too much to cause, make the present invention more healthy.
Detailed description of the invention
A kind of nourishing stomach invigorating fish fermented bean curd, is characterized in that being made up of the raw material of following weight portion (kilogram):
Saury 300, tealeaves 20, aloe gel 1:1 8, soybean protein isolate 30, glucose 6, green soya bean 5, snow pear 6, arillus longan 7, breadcrumbs 10, haw flakes 8, corn oil 1, Chinese prickly ash 5, loach 6, Chinese yam 2, date 4, the banksia rose 4, dried orange peel 3, the bark of official magnolia 3, mucor bacterium liquid are appropriate, nourishing health care liquid 4;
Described nourishing health care liquid is made up of the raw material of following weight portion (kilogram): wax gourd 10, apple vinegar 9, pomelo peel 5, olive oil 0.5, coixlacrymajobi powder 3;
Preparation method is: pomelo peel and mixed with olive oil are entered pot by (1), fries fragrant rear discharging, pulverizes after drying;
(2) squeezed the juice by wax gourd, gained wax gourd juice mixes with step (1) gained material and leftover materials sends into colloid mill, grinds homogeneous, then boils through little fire, to obtain final product.
The preparation method of described nourishing stomach invigorating fish fermented bean curd, comprises the following steps:
(1) get the saury flesh of fish, mix with tealeaves and be positioned in container, the warm water of as many again 40-45 DEG C, soak 20-25 minute, then the saury flesh of fish is taken out, for subsequent use;
(2) by green soya bean, snow pear, the as many again water making beating of arillus longan, filter cleaner, gained filtrate is spray-dried makes powder;
(3) step (1) the gained saury flesh of fish is sent into mixing and kneading machine, step (2) gained material, aloe gel, soybean protein isolate, glucose are added in Lei Kui limit, limit, beat discharging after 15-20 minute of bursting, the gruel of gained fish is poured in mould, leave standstill gas after 30-40 minute and steam 15-20 minute, then the demoulding, stripping and slicing, obtains fish bean curd; Mucor bacterium liquid is brushed at gained fish bean curd surface uniform, gained material is laid in food steamer, interval 1cm between every block fish bean curd, 3-4 days is cultivated at 20-25 DEG C, to be laid in altar after long for the fish bean curd surface Mucor mycelia had is rubbed with the hands in altar, add the salt solution of appropriate 18-20%, pickle after 14-16 hour and take out;
(4) Chinese yam, date, the banksia rose, dried orange peel, the bark of official magnolia are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid; Chinese prickly ash, loach are added the 4-5 little fire of water doubly and boil, and filter cleaner, adds haw flakes in gained filtrate, and continue little fire heating, discharging after enduring of haw flakes, the raw material that gained material is not used with liquid, above-mentioned technique mixes, and obtains thick gravy;
(5) step (3) gained material is loaded in vial, add thick gravy, continue fermentation 3 months, to obtain final product.
Claims (2)
1. nourish a stomach invigorating fish fermented bean curd, it is characterized in that being made up of the raw material of following weight portion:
Saury 300-330, tealeaves 20-22, aloe gel 1:1 8-20, soybean protein isolate 30-32, glucose 6-8, green soya bean 5-6, snow pear 6-7, arillus longan 7-8, breadcrumbs 10-11, haw flakes 8-9, corn oil 1-2, Chinese prickly ash 5-6, loach 6-7, Chinese yam 2-3, date 4-5, banksia rose 4-5, dried orange peel 3-4, bark of official magnolia 3-4, mucor bacterium liquid are appropriate, nourishing health care liquid 4-5;
Described nourishing health care liquid is made up of the raw material of following weight portion: wax gourd 10-11, apple vinegar 9-10, pomelo peel 5-6, olive oil 0.5-1, coixlacrymajobi powder 3-4;
Preparation method is: pomelo peel and mixed with olive oil are entered pot by (1), fries fragrant rear discharging, pulverizes after drying;
(2) squeezed the juice by wax gourd, gained wax gourd juice mixes with step (1) gained material and leftover materials sends into colloid mill, grinds homogeneous, then boils through little fire, to obtain final product.
2. the preparation method of nourishing stomach invigorating fish fermented bean curd according to claim 1, is characterized in that comprising the following steps:
(1) get the saury flesh of fish, mix with tealeaves and be positioned in container, the warm water of as many again 40-45 DEG C, soak 20-25 minute, then the saury flesh of fish is taken out, for subsequent use;
(2) by green soya bean, snow pear, the as many again water making beating of arillus longan, filter cleaner, gained filtrate is spray-dried makes powder;
(3) step (1) the gained saury flesh of fish is sent into mixing and kneading machine, step (2) gained material, aloe gel, soybean protein isolate, glucose are added in Lei Kui limit, limit, beat discharging after 15-20 minute of bursting, the gruel of gained fish is poured in mould, leave standstill gas after 30-40 minute and steam 15-20 minute, then the demoulding, stripping and slicing, obtains fish bean curd; Mucor bacterium liquid is brushed at gained fish bean curd surface uniform, gained material is laid in food steamer, interval 1cm between every block fish bean curd, 3-4 days is cultivated at 20-25 DEG C, to be laid in altar after long for the fish bean curd surface Mucor mycelia had is rubbed with the hands in altar, add the salt solution of appropriate 18-20%, pickle after 14-16 hour and take out;
(4) Chinese yam, date, the banksia rose, dried orange peel, the bark of official magnolia are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid; Chinese prickly ash, loach are added the 4-5 little fire of water doubly and boil, and filter cleaner, adds haw flakes in gained filtrate, and continue little fire heating, discharging after enduring of haw flakes, the raw material that gained material is not used with liquid, above-mentioned technique mixes, and obtains thick gravy;
(5) step (3) gained material is loaded in vial, add thick gravy, continue fermentation 3 months, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510065828.XA CN104621616A (en) | 2015-02-09 | 2015-02-09 | Fish-fermented bean curd with effects of nourishing human body and invigorating stomach and preparation method of fish-fermented bean curd |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510065828.XA CN104621616A (en) | 2015-02-09 | 2015-02-09 | Fish-fermented bean curd with effects of nourishing human body and invigorating stomach and preparation method of fish-fermented bean curd |
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| CN104621616A true CN104621616A (en) | 2015-05-20 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105123980A (en) * | 2015-08-25 | 2015-12-09 | 郎溪县睿智生产力促进中心有限公司 | Wild mushroom black fermented bean curd and production method thereof |
| CN105145860A (en) * | 2015-08-25 | 2015-12-16 | 郎溪县睿智生产力促进中心有限公司 | Black soybean fermented bean curd containing wild fiddlehead fern and making method of fermented bean curd |
| CN105249291A (en) * | 2015-09-29 | 2016-01-20 | 屠明鑫 | Yellow mud reed leaf vinasse fish and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101647540A (en) * | 2009-09-01 | 2010-02-17 | 佛山市海天调味食品有限公司 | Method for producing fermented bean product with taste of preserved beancurds and fermented bean product with taste of preserved beancurds |
| CN102551102A (en) * | 2011-12-10 | 2012-07-11 | 三峡大学 | Method for preparing preserved bean curd with fishbone |
| CN103262906A (en) * | 2013-04-07 | 2013-08-28 | 青阳县群赢绿色食品开发有限公司 | Preparation method of fermented bean curd with fructus lycii |
| CN103931779A (en) * | 2014-04-25 | 2014-07-23 | 严新喜 | Preparation method of pure natural soy cheese |
-
2015
- 2015-02-09 CN CN201510065828.XA patent/CN104621616A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101647540A (en) * | 2009-09-01 | 2010-02-17 | 佛山市海天调味食品有限公司 | Method for producing fermented bean product with taste of preserved beancurds and fermented bean product with taste of preserved beancurds |
| CN102551102A (en) * | 2011-12-10 | 2012-07-11 | 三峡大学 | Method for preparing preserved bean curd with fishbone |
| CN103262906A (en) * | 2013-04-07 | 2013-08-28 | 青阳县群赢绿色食品开发有限公司 | Preparation method of fermented bean curd with fructus lycii |
| CN103931779A (en) * | 2014-04-25 | 2014-07-23 | 严新喜 | Preparation method of pure natural soy cheese |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105123980A (en) * | 2015-08-25 | 2015-12-09 | 郎溪县睿智生产力促进中心有限公司 | Wild mushroom black fermented bean curd and production method thereof |
| CN105145860A (en) * | 2015-08-25 | 2015-12-16 | 郎溪县睿智生产力促进中心有限公司 | Black soybean fermented bean curd containing wild fiddlehead fern and making method of fermented bean curd |
| CN105249291A (en) * | 2015-09-29 | 2016-01-20 | 屠明鑫 | Yellow mud reed leaf vinasse fish and preparation method thereof |
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Application publication date: 20150520 |
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