CN104757135A - Crispy strong-smelling dried ballonflower preserved bean curd and preparation method thereof - Google Patents

Crispy strong-smelling dried ballonflower preserved bean curd and preparation method thereof Download PDF

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Publication number
CN104757135A
CN104757135A CN201510131440.5A CN201510131440A CN104757135A CN 104757135 A CN104757135 A CN 104757135A CN 201510131440 A CN201510131440 A CN 201510131440A CN 104757135 A CN104757135 A CN 104757135A
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China
Prior art keywords
parts
juice
bean curd
powder
smelling
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Pending
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CN201510131440.5A
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Chinese (zh)
Inventor
晋传生
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WUHU JICHENG AGRICULTURAL TECHNOLOGY Co Ltd
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WUHU JICHENG AGRICULTURAL TECHNOLOGY Co Ltd
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Priority to CN201510131440.5A priority Critical patent/CN104757135A/en
Publication of CN104757135A publication Critical patent/CN104757135A/en
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Abstract

The invention discloses a crispy strong-smelling dried ballonflower preserved bean curd and a preparation method of the crispy strong-smelling dried ballonflower preserved bean curd. The crispy strong-smelling dried ballonflower preserved bean curd is prepared from the following raw materials in parts by weight: 20-30 parts of dried ballonflower, 200-240 parts of soybean milk, 20-40 parts of mashed pea, 6-8 parts of ShanMuzha, 10-12 parts of kelp, 4-6 parts of green tea powder, 2-3 parts of bamboo shavings, 1-2 parts of Circium japonicum root, 3-5 parts of Momordica grosvenori flower, 1-2 parts of Boehmeria japonica, 1-2 parts of Salvia prionitis, 18-20 parts of wheat seedling juice, 5-6 parts of arrowroot flour, 2-4 parts of pandan leaf juice, 3-5 parts of green plum powder, 3-4 parts of gypsum powder, appropriate amount of olive oil, and appropriate amount of special brine. The prepared crispy strong-smelling dried ballonflower preserved bean curd keeps the special strong-smelling bean curd flavor, has the crispy dried ballonflower taste flavor, is rich in vegetable protein and dietary fiber, has rich nutrition, is fragrant, tender and delicious, is black outside and green inside, has special flavor, is also added with multiple Chinese herbal medicinal ingredients to achieve the functions of reducing pressure and grease and preventing cancer and the like, and is beneficial to human health.

Description

Dry delicious and crisp bean curd with odor of a kind of tongue and preparation method thereof
Technical field
The present invention relates to dry delicious and crisp bean curd with odor of a kind of tongue and preparation method thereof, belong to food processing technology field.
Background technology
Bean curd with odor smells smelly, perfume (or spice) of tasting, and be a kind of spreading in the whole of China and bean curd fermented product all over the world, the bean curd bean product that originally nutritive value is very high, protein content reaches 15%-20%, suitable with meat.By fermentation, under the effect of various microorganism, breaks down proteins in zymotic fluid is each seed amino acid and polypeptide, and discharge a large amount of amino acid and other compound, thus define the flavour of bean curd with odor, ferment simultaneously and create the materials such as yeast, having and improve a poor appetite, promoting effect of digestion.
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 bean curd with odor, not only has color and all good feature of shape, and jointly develop in local flavor, nutrition, health care etc., instant, safety and sanitation, nutritious equilibrium, meets people's tourism and leisure and allegro living needs.
Summary of the invention
The object of the present invention is to provide dry delicious and crisp bean curd with odor of a kind of tongue and preparation 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:
The dry delicious and crisp bean curd with odor of a kind of tongue, be made up of the raw material of following weight parts:
Tongue does 20-30, soya-bean milk 200-240, mashed peas 20-40, mountain lucerne short, bristly hair or beard 6-8, sea-tangle 10-12, matcha powder 4-6, caulis bambusae in taenian 2-3, cirsii japonici,radix 1-2, flower of Fructus Momordicae 3-5, slender falsenettle herb 1-2, sage 1-2, wheat seedling juice 18-20, kudzuvine root starch 5-6, Pandan Leaves juice 2-4, green plum powder 3-5, land plaster 3-4, olive oil is appropriate, secret bittern is appropriate;
Described secret bittern is made up of the raw material of following weight parts: black meal leaf 6-8, Kang Xian flower 4-6, lemon grass (Cymbopogon citratus) 4-5, orange peel 4-6, rosemary 4-6, bamboo juice 4-6, dill fresh leaf 8-10, black garlic juice 18-20, honey 8-10, violet cabbage juice 10-12, yak marrow 1-2, blue fragrant sub-powder 2-4, rice vinegar are appropriate, tamarind 10-12, jade powder 0.5-1, pickle three-coloured amaranth juice 180-200;
Described secret bittern preparation method be: a, fresh for dill leaf removal of impurities cleaned, put into boiling water and scald to 40-60 second, pull out and rinse cooling, freeze-drying is pulverized, and goes out perfume (or spice), obtain spiceleaf powder with the frying of orchid fragrant seed powder; B, black meal leaf, Kang Xianhua, lemon grass (Cymbopogon citratus), orange peel, rosemary are picked assorted and clean, put into steaming tray, add proper amount of rice vinegar in steamer, big fire steams 20-30 minute, pulls out and is stranding into end, adds 6-8 times of water and boils 40-60 minute, filter and remove residue, obtain fried liquid; C, tamarind process is obtained pulp, slurry worn into by glue, mixes, stew to moisten 30-40 minute, obtain honeydew at 50-60 DEG C with black garlic juice, violet cabbage juice, honey; D, will pickle three-coloured amaranth juice, fried liquid, spiceleaf powder and other surplus stocks and mix, sealing and fermenting 4-6 month, filter and remove residue, mixed with honeydew, to obtain final product.
The preparation method of the dry delicious and crisp bean curd with odor of described tongue, comprises the following steps:
(1), by mountain lucerne short, bristly hair or beard, sea-tangle respectively removal of impurities clean, put into boiling water blanching 1-2 minute, pull out rinse cooling, add 1-2 times of water and make pulping, press filtration is removed slag, and obtains blue or green juice;
(2) tongue is done removal of impurities and clean section, the water put into containing 3-5% salt soaks 1-2 hour, pulls out and drains Yu Shui, hot-air seasoning, put into olive oil and infiltrate 15-20 minute, pull out and smoke out perfume (or spice), pulverize, stir with mashed peas, kudzuvine root starch, Pandan Leaves juice, the tumbling of green plum powder, tabletted, after spray olive oil, baking is dry fragrant, then is broken into particle, obtains the dry delicious and crisp particle of tongue;
(3), by caulis bambusae in taenian, cirsii japonici,radix, flower of Fructus Momordicae, slender falsenettle herb, sage boiling, filter and remove residue, filtrate continuation is concentrated into thick shape, obtains concentrate;
(4), by soya-bean milk, blue or green juice, concentrate, wheat seedling juice mixes, heating is boiled, mix with secret bittern other surplus stocks outer, leave standstill 12-16 minute, obtain jellied bean curd, stir fragmentation and add the dry delicious and crisp particle of tongue simultaneously, enter mold pressing and make embryo, obtain bean curd and cut into block, interval is evenly placed on the bamboo bast mat of clean sterilization, erect and be parked in sealing sterilizing room, 3-5 days is put at 20-26 DEG C, grow tiny mycelia, put into tank, pour secret thick gravy into, lidstock 2-3 hour, after taking-up drains, put into stand oil pot, fry ripe perfume (or spice), obtain.
Beneficial effect of the present invention:
The dry delicious and crisp bean curd with odor of the tongue that the present invention obtains, keep bean curd with odor peculiar taste, give again the taste flavor of the dry delicious and crisp of tongue, be rich in vegetable protein, dietary fiber, balanced in nutrition, aromatic tender and crisp, tasty, the outer black inner green grass or young crops of color and luster, local flavor is pure, also add plurality of Chinese composition, there is step-down, lipopenicillinase, the function such as anticancer, useful health.
Detailed description of the invention
The dry delicious and crisp bean curd with odor of a kind of tongue, be made up of the raw material of following weight (jin):
Tongue is dry 30, soya-bean milk 240, mashed peas 40, mountain lucerne short, bristly hair or beard 8, sea-tangle 12, matcha powder 6, caulis bambusae in taenian 3, cirsii japonici,radix 2, flower of Fructus Momordicae 5, slender falsenettle herb 2, sage 2, wheat seedling juice 20, kudzuvine root starch 6, Pandan Leaves juice 4, green plum powder 5, land plaster 4, olive oil is appropriate, secret bittern is appropriate;
Described secret bittern is made up of the raw material of following weight (jin): black meal leaf 8, Kang Xian spend 6, lemon grass (Cymbopogon citratus) 5, orange peel 6, rosemary 5, bamboo juice 6, the fresh leaf of dill 10, black garlic juice 20, honey 10, violet cabbage juice 12, yak marrow 2, blue fragrant sub-powder 4, rice vinegar are appropriate, tamarind 12, jade powder 1, pickle three-coloured amaranth juice 200;
Described secret bittern preparation method be: a, fresh for dill leaf removal of impurities to be cleaned, put into boiling water and scald to 60 seconds, pull out and rinse cooling, freeze-drying is pulverized, and goes out perfume (or spice), obtain spiceleaf powder with the frying of orchid fragrant seed powder; B, black meal leaf, Kang Xianhua, lemon grass (Cymbopogon citratus), orange peel, rosemary are picked assorted and clean, put into steaming tray, add proper amount of rice vinegar in steamer, big fire steams 30 minutes, pulls out and is stranding into end, adds 8 times of water and boils 60 minutes, filter and remove residue, obtain fried liquid; C, tamarind process is obtained pulp, slurry worn into by glue, mixes, stew to moisten 40 minutes, obtain honeydew at 60 DEG C with black garlic juice, violet cabbage juice, honey; D, will pickle three-coloured amaranth juice, fried liquid, spiceleaf powder and other surplus stocks and mix, sealing and fermenting 6 months, filter and remove residue, mixes with honeydew, to obtain final product.
The preparation method of the dry delicious and crisp bean curd with odor of described tongue, comprises the following steps:
(1), by mountain lucerne short, bristly hair or beard, sea-tangle respectively removal of impurities clean, put into boiling water blanching 2 minutes, pull out rinse cooling, add 2 times of water and make pulping, press filtration is removed slag, and obtains blue or green juice;
(2) tongue is done removal of impurities and clean section, the water put into containing 5% salt soaks 2 hours, pulls out and drains Yu Shui, hot-air seasoning, put into olive oil and infiltrate 20 minutes, pull out and smoke out perfume (or spice), pulverize, stir with mashed peas, kudzuvine root starch, Pandan Leaves juice, the tumbling of green plum powder, tabletted, after spray olive oil, baking is dry fragrant, then is broken into particle, obtains the dry delicious and crisp particle of tongue;
(3), by caulis bambusae in taenian, cirsii japonici,radix, flower of Fructus Momordicae, slender falsenettle herb, sage boiling, filter and remove residue, filtrate continuation is concentrated into thick shape, obtains concentrate;
, soya-bean milk, blue or green juice, concentrate, wheat seedling juice are mixed, heating is boiled, mix with secret bittern other surplus stocks outer, leave standstill 16 minutes, obtain jellied bean curd, stir fragmentation and add the dry delicious and crisp particle of tongue simultaneously, enter mold pressing and make embryo, obtain bean curd and cut into block, interval is evenly placed on the bamboo bast mat of clean sterilization, erect and be parked in sealing sterilizing room, at 26 DEG C, put 4 days, grow tiny mycelia, put into tank, pour secret thick gravy into, lidstock 2 hours, takes out after draining, puts into stand oil pot, fry ripe perfume (or spice), to obtain final product.

Claims (2)

1. the dry delicious and crisp bean curd with odor of tongue, it is characterized in that being made up of the raw material of following weight parts:
Tongue does 20-30, soya-bean milk 200-240, mashed peas 20-40, mountain lucerne short, bristly hair or beard 6-8, sea-tangle 10-12, matcha powder 4-6, caulis bambusae in taenian 2-3, cirsii japonici,radix 1-2, flower of Fructus Momordicae 3-5, slender falsenettle herb 1-2, sage 1-2, wheat seedling juice 18-20, kudzuvine root starch 5-6, Pandan Leaves juice 2-4, green plum powder 3-5, land plaster 3-4, olive oil is appropriate, secret bittern is appropriate;
Described secret bittern is made up of the raw material of following weight parts: black meal leaf 6-8, Kang Xian flower 4-6, lemon grass (Cymbopogon citratus) 4-5, orange peel 4-6, rosemary 4-6, bamboo juice 4-6, dill fresh leaf 8-10, black garlic juice 18-20, honey 8-10, violet cabbage juice 10-12, yak marrow 1-2, blue fragrant sub-powder 2-4, rice vinegar are appropriate, tamarind 10-12, jade powder 0.5-1, pickle three-coloured amaranth juice 180-200;
Described secret bittern preparation method be: a, fresh for dill leaf removal of impurities cleaned, put into boiling water and scald to 40-60 second, pull out and rinse cooling, freeze-drying is pulverized, and goes out perfume (or spice), obtain spiceleaf powder with the frying of orchid fragrant seed powder; B, black meal leaf, Kang Xianhua, lemon grass (Cymbopogon citratus), orange peel, rosemary are picked assorted and clean, put into steaming tray, add proper amount of rice vinegar in steamer, big fire steams 20-30 minute, pulls out and is stranding into end, adds 6-8 times of water and boils 40-60 minute, filter and remove residue, obtain fried liquid; C, tamarind process is obtained pulp, slurry worn into by glue, mixes, stew to moisten 30-40 minute, obtain honeydew at 50-60 DEG C with black garlic juice, violet cabbage juice, honey; D, will pickle three-coloured amaranth juice, fried liquid, spiceleaf powder and other surplus stocks and mix, sealing and fermenting 4-6 month, filter and remove residue, mixed with honeydew, to obtain final product.
2. a preparation method for the dry delicious and crisp bean curd with odor of tongue as claimed in claim 1, is characterized in that comprising the following steps:
(1), by mountain lucerne short, bristly hair or beard, sea-tangle respectively removal of impurities clean, put into boiling water blanching 1-2 minute, pull out rinse cooling, add 1-2 times of water and make pulping, press filtration is removed slag, and obtains blue or green juice;
(2) tongue is done removal of impurities and clean section, the water put into containing 3-5% salt soaks 1-2 hour, pulls out and drains Yu Shui, hot-air seasoning, put into olive oil and infiltrate 15-20 minute, pull out and smoke out perfume (or spice), pulverize, stir with mashed peas, kudzuvine root starch, Pandan Leaves juice, the tumbling of green plum powder, tabletted, after spray olive oil, baking is dry fragrant, then is broken into particle, obtains the dry delicious and crisp particle of tongue;
(3), by caulis bambusae in taenian, cirsii japonici,radix, flower of Fructus Momordicae, slender falsenettle herb, sage boiling, filter and remove residue, filtrate continuation is concentrated into thick shape, obtains concentrate;
(4), by soya-bean milk, blue or green juice, concentrate, wheat seedling juice mixes, heating is boiled, mix with secret bittern other surplus stocks outer, leave standstill 12-16 minute, obtain jellied bean curd, stir fragmentation and add the dry delicious and crisp particle of tongue simultaneously, enter mold pressing and make embryo, obtain bean curd and cut into block, interval is evenly placed on the bamboo bast mat of clean sterilization, erect and be parked in sealing sterilizing room, 3-5 days is put at 20-26 DEG C, grow tiny mycelia, put into tank, pour secret thick gravy into, lidstock 2-3 hour, after taking-up drains, put into stand oil pot, fry ripe perfume (or spice), obtain.
CN201510131440.5A 2015-03-25 2015-03-25 Crispy strong-smelling dried ballonflower preserved bean curd and preparation method thereof Pending CN104757135A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105145861A (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 bamboo shoot and making method of fermented bean curd

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100871172B1 (en) * 2007-10-24 2008-12-05 두두원발효(주) Fermented tofu milk free from lactose-intolerance and production method
CN102018215A (en) * 2010-12-02 2011-04-20 顾渭忠 Method for preparing Chinese medicine marinade for fried pungent beancurd
CN104106648A (en) * 2014-06-21 2014-10-22 许炜 Vinegar flavor corn bean curd and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100871172B1 (en) * 2007-10-24 2008-12-05 두두원발효(주) Fermented tofu milk free from lactose-intolerance and production method
CN102018215A (en) * 2010-12-02 2011-04-20 顾渭忠 Method for preparing Chinese medicine marinade for fried pungent beancurd
CN104106648A (en) * 2014-06-21 2014-10-22 许炜 Vinegar flavor corn bean curd and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105145861A (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 bamboo shoot and making method of fermented bean curd

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Application publication date: 20150708

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