CN104905310A - Black garlic-sardine fermented bean curd and preparation method thereof - Google Patents
Black garlic-sardine fermented bean curd and preparation method thereof Download PDFInfo
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- CN104905310A CN104905310A CN201510244807.4A CN201510244807A CN104905310A CN 104905310 A CN104905310 A CN 104905310A CN 201510244807 A CN201510244807 A CN 201510244807A CN 104905310 A CN104905310 A CN 104905310A
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 241000383638 Allium nigrum Species 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 17
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 241000235395 Mucor Species 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 241001116389 Aloe Species 0.000 claims abstract description 10
- 241001125048 Sardina Species 0.000 claims abstract description 10
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 10
- 235000019512 sardine Nutrition 0.000 claims abstract description 10
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 9
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 9
- 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
- 239000000654 additive Substances 0.000 claims abstract description 8
- 230000000996 additive effect Effects 0.000 claims abstract description 8
- 235000013305 food Nutrition 0.000 claims abstract description 8
- 239000008103 glucose Substances 0.000 claims abstract description 8
- 244000226021 Anacardium occidentale Species 0.000 claims abstract description 7
- 241001070941 Castanea Species 0.000 claims abstract description 7
- 235000014036 Castanea Nutrition 0.000 claims abstract description 7
- 244000000626 Daucus carota Species 0.000 claims abstract description 7
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 7
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 7
- 241000405414 Rehmannia Species 0.000 claims abstract description 7
- 240000006079 Schisandra chinensis Species 0.000 claims abstract description 7
- 235000020226 cashew nut Nutrition 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 7
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract 5
- 235000019688 fish Nutrition 0.000 claims description 19
- 241000251468 Actinopterygii Species 0.000 claims description 18
- 244000297694 fish poison bean Species 0.000 claims description 14
- 238000007599 discharging Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims description 6
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims description 6
- 241000756943 Codonopsis Species 0.000 claims description 6
- 239000009636 Huang Qi Substances 0.000 claims description 6
- 241000218378 Magnolia Species 0.000 claims description 6
- 240000004922 Vigna radiata Species 0.000 claims description 6
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 6
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 239000011435 rock Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 4
- 241000233866 Fungi Species 0.000 claims description 3
- 240000001307 Myosotis scorpioides Species 0.000 claims description 3
- 244000046146 Pueraria lobata Species 0.000 claims description 3
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 230000009172 bursting Effects 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 244000241235 Citrullus lanatus Species 0.000 claims 2
- 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
- 241001061264 Astragalus Species 0.000 abstract 1
- 241000007126 Codonopsis pilosula Species 0.000 abstract 1
- 241000272201 Columbiformes Species 0.000 abstract 1
- 235000008422 Schisandra chinensis Nutrition 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 241000270708 Testudinidae Species 0.000 abstract 1
- 235000006533 astragalus Nutrition 0.000 abstract 1
- 230000001580 bacterial effect Effects 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000014571 nuts Nutrition 0.000 abstract 1
- 210000004233 talus Anatomy 0.000 abstract 1
- 241000219051 Fagopyrum Species 0.000 description 8
- 241000219109 Citrullus Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 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
- 241001149724 Cololabis adocetus Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 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
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
Classifications
-
- 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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- Beans For Foods Or Fodder (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a black garlic-sardine fermented bean curd and a preparation method thereof. The black garlic-sardine fermented bean curd is characterized by being prepared from the following raw materials in parts by weight: 200-210 parts of sardine, 4-5 parts of carrots, 6-7 parts of black garlic, 1-2 parts of rock candy, 1-1.5 parts of rapeseed oil, 20-25 parts of crab meat, 16-17 parts of aloe gel, 10-11 parts of pig skin, 20-21 parts of isolated soybean protein, 4-5 parts of glucose, 4-5 parts of chestnuts, 5-6 parts of cashew nuts, 9-10 parts of buckwheat kernels, 10-11 parts of young pigeon, 4-5 parts of astragalus, 3-4 parts of codonopsis pilosula, 4-5 parts of tortoise plastron, 3-4 parts of root of rehmannia, 2-3 parts of mangnolia officinalis, 4-5 parts of schisandra chinensis, an appropriate amount of mucor bacterial liquid and 3-4 parts of nutrition additive. In the invention, the pig skin is added, so that the toughness of the sardine bean curd made from the sardine as a main material is increased; the added aloe gel can enhance the viscidity of minced fillet produced in the processing and has the functions of sterilizing and delaying food decay. In addition, the prepared fermented bean curd is fine and smooth in texture and strong in fragrance. Furthermore, the prepared fermented bean curd contains a plurality of Chinese herbal medicine components, so that the efficacy of enhancing immunity is achieved.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of black garlic 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 black garlic 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 black garlic fish fermented bean curd, is characterized in that being made up of the raw material of following weight portion:
Sardine 200-210, carrot 4-5, black garlic 6-7, rock sugar 1-2, rapeseed oil 1-1.5, crab meat 20-25, aloe gel 1:1 6-17, pigskin 10-11, soybean protein isolate 20-21, glucose 4-5, chestnut 4-5, cashew nut 5-6, shelled buckwheat 9-10, squab 10-11, Radix Astragali 4-5, Radix Codonopsis 3-4, tortoiseshell 4-5, dried rhizome of rehmannia 3-4, bark of official magnolia 2-3, fruit of Chinese magnoliavine 4-5, mucor bacterium liquid are appropriate, nourishing additive agent 3-4;
Described nourishing additive agent is made up of the raw material of following weight portion: kudzu-vine root powder 1-2, dark plum 10-12, Chinese caterpillar fungus powder 1-2, watermelon peel 11-13, mung bean 8-9;
Preparation method is: dark plum, watermelon peel are squeezed the juice, obtain fruit juice; Mung bean is entered pot and fry fragrant rear discharging, carry out defibrination with fruit juice, little fire is endured thick, and pulverize after drying, then mixes with leftover materials and mix thoroughly, to obtain final product.
The preparation method of described black garlic fish fermented bean curd, is characterized in that comprising the following steps:
(1) Radix Astragali, Radix Codonopsis, tortoiseshell, the dried rhizome of rehmannia, the bark of official magnolia, the fruit of Chinese magnoliavine are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) cut into slices by carrot, be mixed into pot, take the dish out of the pot after big fire fries with black garlic, rock sugar, rapeseed oil, send into baking oven, discharging when water content is down to 7-8%, pulverizes;
(3) the sardine flesh of fish is got, take out after adding the pickled 60-70 of liquid minute, mix with pigskin, crab meat and send into mixing and kneading machine, aloe gel, soybean protein isolate, glucose, step (2) gained material are added in Lei Kui limit, limit, and 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) shelled buckwheat is entered pot, take the dish out of the pot after perfume (or spice) fried by little fire, obtain stir-fry buckwheat; Shelled by chestnut, be mixed into pot with cashew nut, squab, stir-fry buckwheat, filter after adding 3-4 times the little fiery infusion 30-40 of water minute, collect filtrate, the raw material that gained filtrate and above-mentioned technique are not used mixes to be mixed thoroughly, cooling;
(5) step (3) gained material is loaded in vial, add step (4) gained material, continue fermentation 3 months, to obtain final product.
Beneficial effect of the present invention is:
The present invention with the addition of pigskin, the toughness of the fish bean curd be made up of primary raw material sardine can be increased, 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, the present invention simultaneously with the addition of black garlic, it can make the metabolic capability of cell strengthen, Chinese herbal medicine in collocation the present invention can play effect of develop immunitypty, in addition, the present invention pickles through salt in process, therefore with the addition of nourishing additive agent, wherein contained composition can promote the production of body fluid, avoid taking in salt amount and too much cause dry.
Detailed description of the invention
A kind of black garlic fish fermented bean curd, is characterized in that being made up of the raw material of following weight portion (kilogram):
Sardine 200, carrot 4, black garlic 6, rock sugar 1, rapeseed oil 1, crab meat 20, aloe gel 1:1 6, pigskin 10, soybean protein isolate 20, glucose 4, chestnut 4, cashew nut 5, shelled buckwheat 9, squab 10, the Radix Astragali 4, Radix Codonopsis 3, tortoiseshell 4, the dried rhizome of rehmannia 3, the bark of official magnolia 2, the fruit of Chinese magnoliavine 4, mucor bacterium liquid are appropriate, nourishing additive agent 3;
Described nourishing additive agent is made up of the raw material of following weight portion (kilogram): kudzu-vine root powder 1, dark plum 10, Chinese caterpillar fungus powder 1, watermelon peel 11, mung bean 8;
Preparation method is: dark plum, watermelon peel are squeezed the juice, obtain fruit juice; Mung bean is entered pot and fry fragrant rear discharging, carry out defibrination with fruit juice, little fire is endured thick, and pulverize after drying, then mixes with leftover materials and mix thoroughly, to obtain final product.
The preparation method of described black garlic fish fermented bean curd, comprises the following steps:
(1) Radix Astragali, Radix Codonopsis, tortoiseshell, the dried rhizome of rehmannia, the bark of official magnolia, the fruit of Chinese magnoliavine are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) cut into slices by carrot, be mixed into pot, take the dish out of the pot after big fire fries with black garlic, rock sugar, rapeseed oil, send into baking oven, discharging when water content is down to 7-8%, pulverizes;
(3) the sardine flesh of fish is got, take out after adding the pickled 60-70 of liquid minute, mix with pigskin, crab meat and send into mixing and kneading machine, aloe gel, soybean protein isolate, glucose, step (2) gained material are added in Lei Kui limit, limit, and 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) shelled buckwheat is entered pot, take the dish out of the pot after perfume (or spice) fried by little fire, obtain stir-fry buckwheat; Shelled by chestnut, be mixed into pot with cashew nut, squab, stir-fry buckwheat, filter after adding 3-4 times the little fiery infusion 30-40 of water minute, collect filtrate, the raw material that gained filtrate and above-mentioned technique are not used mixes to be mixed thoroughly, cooling;
(5) step (3) gained material is loaded in vial, add step (4) gained material, continue fermentation 3 months, to obtain final product.
Claims (2)
1. a black garlic fish fermented bean curd, is characterized in that being made up of the raw material of following weight portion:
Sardine 200-210, carrot 4-5, black garlic 6-7, rock sugar 1-2, rapeseed oil 1-1.5, crab meat 20-25, aloe gel 1:1 6-17, pigskin 10-11, soybean protein isolate 20-21, glucose 4-5, chestnut 4-5, cashew nut 5-6, shelled buckwheat 9-10, squab 10-11, Radix Astragali 4-5, Radix Codonopsis 3-4, tortoiseshell 4-5, dried rhizome of rehmannia 3-4, bark of official magnolia 2-3, fruit of Chinese magnoliavine 4-5, mucor bacterium liquid are appropriate, nourishing additive agent 3-4;
Described nourishing additive agent is made up of the raw material of following weight portion: kudzu-vine root powder 1-2, dark plum 10-12, Chinese caterpillar fungus powder 1-2, watermelon peel 11-13, mung bean 8-9;
Preparation method is: dark plum, watermelon peel are squeezed the juice, obtain fruit juice; Mung bean is entered pot and fry fragrant rear discharging, carry out defibrination with fruit juice, little fire is endured thick, and pulverize after drying, then mixes with leftover materials and mix thoroughly, to obtain final product.
2. the preparation method of black garlic fish fermented bean curd according to claim 1, is characterized in that comprising the following steps:
(1) Radix Astragali, Radix Codonopsis, tortoiseshell, the dried rhizome of rehmannia, the bark of official magnolia, the fruit of Chinese magnoliavine are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) cut into slices by carrot, be mixed into pot, take the dish out of the pot after big fire fries with black garlic, rock sugar, rapeseed oil, send into baking oven, discharging when water content is down to 7-8%, pulverizes;
(3) the sardine flesh of fish is got, take out after adding the pickled 60-70 of liquid minute, mix with pigskin, crab meat and send into mixing and kneading machine, aloe gel, soybean protein isolate, glucose, step (2) gained material are added in Lei Kui limit, limit, and 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) shelled buckwheat is entered pot, take the dish out of the pot after perfume (or spice) fried by little fire, obtain stir-fry buckwheat; Shelled by chestnut, be mixed into pot with cashew nut, squab, stir-fry buckwheat, filter after adding 3-4 times the little fiery infusion 30-40 of water minute, collect filtrate, the raw material that gained filtrate and above-mentioned technique are not used mixes to be mixed thoroughly, cooling;
(5) step (3) gained material is loaded in vial, add step (4) gained material, continue fermentation 3 months, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510244807.4A CN104905310A (en) | 2015-05-14 | 2015-05-14 | Black garlic-sardine fermented bean curd and preparation method thereof |
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| CN201510244807.4A CN104905310A (en) | 2015-05-14 | 2015-05-14 | Black garlic-sardine fermented bean curd and preparation method thereof |
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| CN104905310A true CN104905310A (en) | 2015-09-16 |
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| CN201510244807.4A Withdrawn CN104905310A (en) | 2015-05-14 | 2015-05-14 | Black garlic-sardine fermented bean curd and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019126275A (en) * | 2018-01-23 | 2019-08-01 | 裕之 木元 | Health food |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104605399A (en) * | 2015-02-09 | 2015-05-13 | 金艳萍 | Fish fermented bean curd capable of lubricating intestines and preparation method of fish fermented bean curd |
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2015
- 2015-05-14 CN CN201510244807.4A patent/CN104905310A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104605399A (en) * | 2015-02-09 | 2015-05-13 | 金艳萍 | Fish fermented bean curd capable of lubricating intestines and preparation method of fish fermented bean curd |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019126275A (en) * | 2018-01-23 | 2019-08-01 | 裕之 木元 | Health food |
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Application publication date: 20150916 |
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