CN104621617A - Fermented fish curd capable of lowering cholesterol and preparation method of fermented fish curd - Google Patents

Fermented fish curd capable of lowering cholesterol and preparation method of fermented fish curd Download PDF

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Publication number
CN104621617A
CN104621617A CN201510065860.8A CN201510065860A CN104621617A CN 104621617 A CN104621617 A CN 104621617A CN 201510065860 A CN201510065860 A CN 201510065860A CN 104621617 A CN104621617 A CN 104621617A
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parts
fish
gained
bean curd
curd
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CN201510065860.8A
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Chinese (zh)
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金艳萍
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金艳萍
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Priority to CN201510065860.8A priority Critical patent/CN104621617A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention provides fermented fish curd capable of lowering cholesterol and a preparation method of the fermented fish curd. The fermented fish curd is characterized by being prepared from the following raw materials in parts by weight: 200 to 220 parts of saury, 20 to 21 parts of tea leaves, 15 to 16 parts of aloe gel, 20 to 21 parts of soy isolate protein, 4 to 5 parts of glucose, 5 to 6 parts of konjaku flour, 5 to 6 parts of mung bean paste, 6 to 7 parts of apricot, 5 to 6 parts of pistachio nuts kernel, 4 to 5 parts of bamboo charcoal powder, 8 to 9 parts of Maca, 10 to 11 parts of chicken intestine, 10 to 11 parts of cooking wine, 8 to 10 parts of soy sauce, 3 to 4 parts of hawthorn kernel, 2 to 3 parts of oriental wormwood, 4 to 5 parts of semen cassia, 3 to 4 parts of polygonum multiflorum, 2 to 3 parts of gynostemma pentaphylla, a proper amount of mucor liquid, and 4 to 5 parts of nutritional health liquid. According to the fermented fish curd, the fish is mixed with the tea leaves and soaked by water for removing the fish odor; the added aloe gel can be used for improving the viscosity of minced fillet prepared by processing, and moreover, the aloe gel also has the sterilizing effect on delaying food spoilage; in addition, the fermented fish curd has the fine texture an aromatic flavor, and also has the effect of lowering the cholesterol due to a plurality of added Chinese herbal medicines.

Description

A kind of fish fermented bean curd reducing cholesterol and preparation method thereof
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of fish fermented bean curd reducing cholesterol 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 fish fermented bean curd reducing cholesterol and preparation method thereof, the present invention has the feature of nutrient health, unique flavor.
The technical solution adopted in the present invention is:
Reduce a fish fermented bean curd for cholesterol, it is characterized in that being made up of the raw material of following weight portion:
Saury 200-220, tealeaves 20-21, aloe gel 1:1 5-16, soybean protein isolate 20-21, glucose 4-5, konjaku flour 5-6, green bean paste 5-6, almond 6-7, happy kernel 5-6, bamboo charcoal powder 4-5, agate coffee 8-9, chicken intestines 10-11, cooking wine 10-11, soy sauce 8-10, Chinese hawthorn seed 3-4, oriental wormwood 2-3, cassia seed 4-5, fleece-flower root 3-4, gynostemma pentaphylla 2-3, 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 the fish fermented bean curd of described reduced cholesterol, 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) almond, happy kernel are pulverized, enter after oil cauldron explodes perfume (or spice) and pull out, obtain ground nut; Step (1) the gained saury flesh of fish is sent into mixing and kneading machine, aloe gel, soybean protein isolate, glucose, konjaku flour, green bean paste are added in Lei Kui limit, limit, beat discharging after 15-20 minute of bursting, gained fish rotten mixing with ground nut mixes thoroughly, pour in mould, leave standstill gas after 30-40 minute and steam 15-20 minute, the then 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;
(3) Chinese hawthorn seed, oriental wormwood, cassia seed, the fleece-flower root, gynostemma pentaphylla are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid; Cut into slices by agate coffee, be mixed into pot with chicken intestines, cooking wine, soy sauce, add the clear water of a times, little fire boils rear filter cleaner, and gained filtrate and liquid merge, and the raw material mixing and stirring do not used with above-mentioned technique after cooling, obtains thick gravy;
(4) step (2) 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, simultaneously because the fat in the flesh of fish mostly is unrighted acid composition, Chinese herbal medicine in collocation the present invention can play the effect reducing cholesterol, 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
Reduce a fish fermented bean curd for cholesterol, it is characterized in that being made up of the raw material of following weight portion (kilogram): saury 200, tealeaves 20, aloe gel 1:1 5, soybean protein isolate 20, glucose 4, konjaku flour 5, green bean paste 5, almond 6, happy kernel 5, bamboo charcoal powder 4, agate coffee 8, chicken intestines 10, cooking wine 10, soy sauce 8, Chinese hawthorn seed 3, oriental wormwood 2, cassia seed 4, the fleece-flower root 3, gynostemma pentaphylla 2, 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 the fish fermented bean curd of described reduced cholesterol, 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) almond, happy kernel are pulverized, enter after oil cauldron explodes perfume (or spice) and pull out, obtain ground nut; Step (1) the gained saury flesh of fish is sent into mixing and kneading machine, aloe gel, soybean protein isolate, glucose, konjaku flour, green bean paste are added in Lei Kui limit, limit, beat discharging after 15-20 minute of bursting, gained fish rotten mixing with ground nut mixes thoroughly, pour in mould, leave standstill gas after 30-40 minute and steam 15-20 minute, the then 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;
(3) Chinese hawthorn seed, oriental wormwood, cassia seed, the fleece-flower root, gynostemma pentaphylla are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid; Cut into slices by agate coffee, be mixed into pot with chicken intestines, cooking wine, soy sauce, add the clear water of a times, little fire boils rear filter cleaner, and gained filtrate and liquid merge, and the raw material mixing and stirring do not used with above-mentioned technique after cooling, obtains thick gravy;
(4) step (2) gained material is loaded in vial, add thick gravy, continue fermentation 3 months, to obtain final product.

Claims (2)

1. can reduce a fish fermented bean curd for cholesterol, it is characterized in that being made up of the raw material of following weight portion:
Saury 200-220, tealeaves 20-21, aloe gel 1:1 5-16, soybean protein isolate 20-21, glucose 4-5, konjaku flour 5-6, green bean paste 5-6, almond 6-7, happy kernel 5-6, bamboo charcoal powder 4-5, agate coffee 8-9, chicken intestines 10-11, cooking wine 10-11, soy sauce 8-10, Chinese hawthorn seed 3-4, oriental wormwood 2-3, cassia seed 4-5, fleece-flower root 3-4, gynostemma pentaphylla 2-3, 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 reducing the fish fermented bean curd of cholesterol according to claim 1, is characterized in that comprising the following steps:
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;
Almond, happy kernel are pulverized, enters after oil cauldron explodes perfume (or spice) and pull out, obtain ground nut; Step (1) the gained saury flesh of fish is sent into mixing and kneading machine, aloe gel, soybean protein isolate, glucose, konjaku flour, green bean paste are added in Lei Kui limit, limit, beat discharging after 15-20 minute of bursting, gained fish rotten mixing with ground nut mixes thoroughly, pour in mould, leave standstill gas after 30-40 minute and steam 15-20 minute, the then 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;
Chinese hawthorn seed, oriental wormwood, cassia seed, the fleece-flower root, gynostemma pentaphylla are added 5-6 water slow fire boiling 40-50 minute doubly, and filter cleaner, obtains liquid; Cut into slices by agate coffee, be mixed into pot with chicken intestines, cooking wine, soy sauce, add the clear water of a times, little fire boils rear filter cleaner, and gained filtrate and liquid merge, and the raw material mixing and stirring do not used with above-mentioned technique after cooling, obtains thick gravy;
(4) step (2) gained material is loaded in vial, add thick gravy, continue fermentation 3 months, to obtain final product.
CN201510065860.8A 2015-02-09 2015-02-09 Fermented fish curd capable of lowering cholesterol and preparation method of fermented fish curd Pending CN104621617A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107897392A (en) * 2017-11-23 2018-04-13 桂林满梓玉农业开发有限公司 A kind of production method of Guilin fermented bean curd
CN107969503A (en) * 2017-11-23 2018-05-01 桂林满梓玉农业开发有限公司 A kind of processing method of Guilin fermented bean curd
CN110115298A (en) * 2019-05-17 2019-08-13 文彦然 A kind of preparation method of bean curd with odor

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101606675A (en) * 2009-07-11 2009-12-23 刘志良 The production method of green tea soycheese
CN101874588A (en) * 2009-11-28 2010-11-03 湖北顺溪豆制品有限公司 Production method of Konjaku preserved bean curd
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
CN103478284A (en) * 2013-09-30 2014-01-01 宾婧羽 Method for preparing fermented bean curd containing aloe and carrots
CN104186691A (en) * 2014-07-21 2014-12-10 余庆县土司风味食品有限责任公司 Red fermented bean curd containing Chinese herbal medicines and production process thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101606675A (en) * 2009-07-11 2009-12-23 刘志良 The production method of green tea soycheese
CN101874588A (en) * 2009-11-28 2010-11-03 湖北顺溪豆制品有限公司 Production method of Konjaku preserved bean curd
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
CN103478284A (en) * 2013-09-30 2014-01-01 宾婧羽 Method for preparing fermented bean curd containing aloe and carrots
CN104186691A (en) * 2014-07-21 2014-12-10 余庆县土司风味食品有限责任公司 Red fermented bean curd containing Chinese herbal medicines and production process thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107897392A (en) * 2017-11-23 2018-04-13 桂林满梓玉农业开发有限公司 A kind of production method of Guilin fermented bean curd
CN107969503A (en) * 2017-11-23 2018-05-01 桂林满梓玉农业开发有限公司 A kind of processing method of Guilin fermented bean curd
CN110115298A (en) * 2019-05-17 2019-08-13 文彦然 A kind of preparation method of bean curd with odor

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Application publication date: 20150520

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