CN104855534A - Duck tongue fruit and vegetable composite bean curd ball and preparation method thereof - Google Patents

Abstract

The invention discloses a duck tongue fruit and vegetable composite bean curd ball which is prepared from the following raw materials in parts by weight: 180-200 parts of soybeans, 30-40 parts of a dendrobium candidum water extract, 8-10 of a duck tongue, 4-5 parts of onions, 3-4 parts of sunflower seed oil, 5-7 parts of garlic sprout, 4-5 parts of edible salt, 5-6 parts of fennel powder, 15-20 parts of rubus parvifolius juice, 5-8 parts of watermelon begonia, 2-4 parts of lophatherum gracile, 1-2 parts of canescent wikstroemia root, 2-3 parts of bulbus fritillariae cirrhosae, 1-2 parts of radix scutellariae, 2-3 parts of exocarpium benincasae, a proper amount of a compound fresh-keeping agent solution and a proper amount of water. In a preparation method of the duck tongue fruit and vegetable composite bean curd ball disclosed by the invention, a bean curd jelly, and the duck tongue subjected to refining treatment and the like are mixed and cured into the ball; then the bean curd rice ball is put into a composite fresh-keeping agent solution to be soaked, so that a product is hard to corrupt; finally a layer of specially-made spice powder is coated, so that the inside and outside taste mixed mouth feeling is good; the added duck tongue is rich in calcium, protein and vitamin E, and the added bulbus fritillariae cirrhosae, radix scutellariae and other various traditional Chinese herbs have the effects of clearing away heat and moistening lung, protecting liver and benefiting gallbladder.

Description

Duck tongue fruits and vegetables compound bean curd ball and preparation method thereof

Technical field

The present invention relates generally to food processing field, particularly relates to a kind of duck tongue fruits and vegetables compound bean curd ball and preparation method thereof.

Background technology

Bean product are main sources that people absorb vegetable protein, with its be rich in protein, unrighted acid and various trace elements more and more accept by people, but by the limitation of traditional processing mode, bean product yield poorly, and hygienic quality is poor, easily corrupt, taste is single, can not meet the needs of people; Research shows, the change of bean product loses and causes primarily of bacterium and fungi, and sodium Diacetate has good inhibitory action to bacterium, and Nipagin complex esters has good inhibitory action to fungi; Therefore, sodium Diacetate and the change of the composite use of Nipagin complex esters to bean product lose microorganism good inhibitory action.

Dendrobium candidum is traditional rare traditional Chinese medicine.Between the year of Katyuan Tang Dynasty, the stem of noble dendrobium and saussurea involucrata, ginseng, the tuber of multiflower knotweed, Poria cocos, desert cistanche, glossy ganoderma, seabed pearl, Cordyceps sinensis etc. are called " nine immortals grass " by " Taoist Scriptures ".Shennong's Herbal is classified as top grade.Compendium of Material Medica is recorded: " cure mainly in wound, except gas under numbness, tonifying five zang organs consumptive disease is won thin, reinforcing yin essence benefit essence; Thick stomach, never sufficient in benefit, by skin heat symptoms caused by an exopathgen miliaria gas, make light of one's life by commiting suicide and prolong life ".Modern medicine proves, the main composition of dendrobium candidum is Dendrobium officinale polysaccharide, and Dendrobium officinale polysaccharide has antioxidation.Isoflavones (soybean isoflavone) is the general name of the class polyphenolic substance containing multiple phenolic hydroxyl group in soybean, is mainly distributed in the Cotyledon and embryo axle of soya seeds, containing isoflavones 0.1 ~ 0.3 g in the soybean of every 100 g.The isoflavones found at present has 12 kinds: Genistein (genistein), Dai (daidzein), Glycitein (glycitein) and the 3 kinds of combining forms of glucosides, acetyl group and malonyl glucoside thereof.Related documents proves, isoflavones also has oxidation resistant physiological function.

In addition, raw material soybean is prepared into and is different from the conventional bean product such as dried bean curd, bean curd, but make the new product of different taste, different cultivars, make it all be improved on taste and nutritive effect, meet people's demand.

Summary of the invention

The object of the invention is exactly the defect in order to make up prior art, provides a kind of duck tongue fruits and vegetables compound bean curd ball and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of duck tongue fruits and vegetables compound bean curd ball, is characterized in that being made up of the raw material of following weight portion:

Soya bean 180-200, dendrobium officinale aqueous extract 30-40, duck tongue 8-10, onion 4-5, sunflower oil 3-4, garlic shoot 5-7, edible salt 4-5, fennel powder 5-6, Rubus parvifolius juice 15-20, silver bar dish 5-8, lophatherum gracile 2-4, canescent wikstroemia root 1-2, Bulbus Fritillariae Cirrhosae 2-3, Huang Ling 1-2, waxgourd peel 2-3, composite fresh-keeping agent solution is appropriate, water is appropriate.

The preparation method of described a kind of duck tongue fruits and vegetables compound bean curd ball, is characterized in that comprising the following steps:

(1) by lophatherum gracile, canescent wikstroemia root, Bulbus Fritillariae Cirrhosae, Huang Ling, waxgourd peel mixing, add 5-8 times of water slow fire boiling 30-40 minute, filter cleaner, obtains herb liquid;

(2) particle is cut in duck tongue, onion, garlic shoot mixing, the pot being placed in sunflower oil stir-fries 5-8 minute, mixes thoroughly, take the dish out of the pot with edible salt;

(3) dry after silver bar dish boiling water being cooked by scalding, then pulverize, mix with fennel powder, Rubus parvifolius juice;

(4) soya bean is placed in after clear water soaks 8-12 hour and pulls out, add 5-6 times of water mill slurry, filter cleaner, obtains raw soya-bean milk, raw soya-bean milk is mixed also big fire to boil with herb liquid, dendrobium officinale aqueous extract, keep boiling to stop heating after 7-10 minute, when temperature is down to 83-85 DEG C, add gypsum, leave standstill broken brain after 20-25 minute and obtain Tofu pudding, mixing of materials after Tofu pudding and step (2) being processed is even, pour mould into, heat aging, obtain bean curd ball;

(5) bean curd rice group is placed in total concentration be 0.2% composite fresh-keeping agent solution soak 30-35 minute, composite fresh-keeping agent solution adopts sodium Diacetate: Nipagin complex esters=1: 4, pull out and drain away the water, bunchiness is worn with bamboo let, wrap the material after one deck step (3) process, dry, sterilizing, packaging, to obtain final product.

Advantage of the present invention is:

1, the present invention makes at raw soya-bean milk in the process of beans brain and adds dendrobium officinale aqueous extract, and the isoflavones in dendrobium officinale aqueous extract and soya bean is alone all obvious antioxidant effect, and both share has significant synergistic function.

2, Tofu pudding is mixed slaking with the duck tongue etc. after refinement treatment and makes ball by duck tongue fruits and vegetables compound bean curd ball of the present invention in preparation method, again bean curd rice ball is placed in composite fresh-keeping agent solution to soak, make product not easily corrupt, finally wrap the spices powder that one deck is special, inside and outside taste mixing mouthfeel is good, the duck tongue added is rich in calcium, protein, vitamin E, and the multiple Chinese herbal medicine such as Bulbus Fritillariae Cirrhosae, Huang Ling of interpolation has effect of clearing heat and moistening lung, hepatic cholagogic.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is described in further detail:

Embodiment:

A kind of duck tongue fruits and vegetables compound bean curd ball, be made up of the raw material of following weight portion:

Soya bean 200, dendrobium officinale aqueous extract 30, duck tongue 10, onion 5, sunflower oil 4, garlic shoot 7, edible salt 5, fennel powder 6, Rubus parvifolius juice 20, silver bar dish 8, lophatherum gracile 4, canescent wikstroemia root 2, Bulbus Fritillariae Cirrhosae 3, Huang Ling 2, waxgourd peel 3, composite fresh-keeping agent solution is appropriate, water is appropriate.

The preparation method of described a kind of duck tongue fruits and vegetables compound bean curd ball, comprises the following steps:

(1) by lophatherum gracile, canescent wikstroemia root, Bulbus Fritillariae Cirrhosae, Huang Ling, waxgourd peel mixing, add 8 times of water slow fire boilings 40 minutes, filter cleaner, obtains herb liquid;

(2) particle is cut in duck tongue, onion, garlic shoot mixing, the pot being placed in sunflower oil stir-fries 8 minutes, mixes thoroughly, take the dish out of the pot with edible salt;

(3) dry after silver bar dish boiling water being cooked by scalding, then pulverize, mix with fennel powder, Rubus parvifolius juice;

(4) soya bean is placed in clear water immersion to pull out after 12 hours, add 6 times of water mill slurries, filter cleaner, obtains raw soya-bean milk, raw soya-bean milk is mixed also big fire to boil with herb liquid, dendrobium officinale aqueous extract, keep boiling after 10 minutes, to stop heating, when temperature is down to 85 DEG C, add gypsum, leave standstill broken brain after 25 minutes and obtain Tofu pudding, mixing of materials after Tofu pudding and step (2) being processed is even, pour mould into, heat aging, obtain bean curd ball;

(5) bean curd rice group is placed in total concentration be 0.2% composite fresh-keeping agent solution soak 35 minutes, composite fresh-keeping agent solution adopts sodium Diacetate: Nipagin complex esters=1: 4, pull out and drain away the water, bunchiness is worn with bamboo let, wrap the material after one deck step (3) process, dry, sterilizing, packaging, to obtain final product.

Claims (2)

1. a duck tongue fruits and vegetables compound bean curd ball, is characterized in that being made up of the raw material of following weight portion:

Soya bean 180-200, dendrobium officinale aqueous extract 30-40, duck tongue 8-10, onion 4-5, sunflower oil 3-4, garlic shoot 5-7, edible salt 4-5, fennel powder 5-6, Rubus parvifolius juice 15-20, silver bar dish 5-8, lophatherum gracile 2-4, canescent wikstroemia root 1-2, Bulbus Fritillariae Cirrhosae 2-3, Huang Ling 1-2, waxgourd peel 2-3, composite fresh-keeping agent solution is appropriate, water is appropriate.

2. the preparation method of a kind of duck tongue fruits and vegetables compound bean curd ball according to claim 1, is characterized in that comprising the following steps:

(1) by lophatherum gracile, canescent wikstroemia root, Bulbus Fritillariae Cirrhosae, Huang Ling, waxgourd peel mixing, add 5-8 times of water slow fire boiling 30-40 minute, filter cleaner, obtains herb liquid;

(2) particle is cut in duck tongue, onion, garlic shoot mixing, the pot being placed in sunflower oil stir-fries 5-8 minute, mixes thoroughly, take the dish out of the pot with edible salt;

(3) dry after silver bar dish boiling water being cooked by scalding, then pulverize, mix with fennel powder, Rubus parvifolius juice;

(4) soya bean is placed in after clear water soaks 8-12 hour and pulls out, add 5-6 times of water mill slurry, filter cleaner, obtains raw soya-bean milk, raw soya-bean milk is mixed also big fire to boil with herb liquid, dendrobium officinale aqueous extract, keep boiling to stop heating after 7-10 minute, when temperature is down to 83-85 DEG C, add gypsum, leave standstill broken brain after 20-25 minute and obtain Tofu pudding, mixing of materials after Tofu pudding and step (2) being processed is even, pour mould into, heat aging, obtain bean curd ball;

(5) bean curd rice group is placed in total concentration be 0.2% composite fresh-keeping agent solution soak 30-35 minute, composite fresh-keeping agent solution adopts sodium Diacetate: Nipagin complex esters=1: 4, pull out and drain away the water, bunchiness is worn with bamboo let, wrap the material after one deck step (3) process, dry, sterilizing, packaging, to obtain final product.