CN104905315A - Spleen-tonifying fish bean curd and preparation method thereof - Google Patents

Spleen-tonifying fish bean curd and preparation method thereof Download PDF

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Publication number
CN104905315A
CN104905315A CN201510244781.3A CN201510244781A CN104905315A CN 104905315 A CN104905315 A CN 104905315A CN 201510244781 A CN201510244781 A CN 201510244781A CN 104905315 A CN104905315 A CN 104905315A
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China
Prior art keywords
parts
bean curd
fish
gained
minute
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Application number
CN201510244781.3A
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Chinese (zh)
Inventor
阎楠
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BENGBU NANHUI SICHUAN FLAVOR FOOD FACTORY
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BENGBU NANHUI SICHUAN FLAVOR FOOD FACTORY
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Priority to CN201510244781.3A priority Critical patent/CN104905315A/en
Publication of CN104905315A publication Critical patent/CN104905315A/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 relates to spleen-tonifying fish bean curd and a preparation method thereof. The fish bean curd is prepared from the following raw materials in parts by weight: 200-210 parts of sardines, 8-9 parts of bean dregs, 1-2 parts of trepang, 10-11 parts of rice, 15-16 parts of an aloe gel, 10-11 parts of pigskin, 20-21 parts of soy isolate protein, 4-5 parts of glucose, 3-4 parts of shredded coconut stuffing, 4-5 parts of duck blood, 20-25 parts of corn germs, 8-9 parts of small shrimps, 3-4 parts of poria cocos, 5-6 parts of angelica sinensis, 5-6 parts of roasted malt, 4-5 parts of bighead atractylodes rhizome, 3-4 parts of cinnamon, 3-4 parts of ginseng, a proper amount of a mucor liquid and 3-5 parts of nutrition additives. By adding the pigskin, the toughness of the fish bean curd which is made from a main raw material sardines can be increased; by adding the aloe gel, the viscidity of fish fillet prepared in the processing process can be increased, and the aloe gel further can be used for sterilization so as to delay food spoilage. Furthermore, the fish bean curd provided by the invention is fine and smooth in texture and strong in aroma. In addition, the fish bean curd contains various Chinese herbal medicine components, so that the fish bean curd has the spleen-tonifying function.

Description

A kind of invigorating the spleen fish fermented bean curd and preparation method thereof
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of invigorating the spleen 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 invigorating the spleen 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 invigorating the spleen fish fermented bean curd, is characterized in that being made up of the raw material of following weight portion:
Sardine 200-210, bean dregs 8-9, sea cucumber 1-2, rice 10-11, aloe gel 1:1 5-16, pigskin 10-11, soybean protein isolate 20-21, glucose 4-5, shredded coconut stuffing 3-4, duck blood 4-5, maize germ 20-25, dried shrimp 8-9, Poria cocos 3-4, Radix Angelicae Sinensis 5-6, coloured malt 5-6, bighead atractylodes rhizome 4-5, Chinese cassia tree 3-4, ginseng 3-4, mucor bacterium liquid are appropriate, nourishing additive agent 3-5;
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 invigorating the spleen fish fermented bean curd, is characterized in that comprising the following steps:
(1) Poria cocos, Radix Angelicae Sinensis, coloured malt, the bighead atractylodes rhizome, Chinese cassia tree, people are participated in 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) sea cucumber is removed intestines to mix, be mixed into pot with bean dregs, add the 2-2.5 little fire of water doubly and simmer 30-35 minute, then bean dregs are pulled out, after oven dry, carry out ultramicro grinding;
(3) the sardine flesh of fish is got, take out after adding the pickled 60-70 of liquid minute, mix with pigskin, rice and send into mixing and kneading machine, aloe gel, soybean protein isolate, glucose, shredded coconut stuffing, duck blood and 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) dried shrimp is entered after oil cauldron explodes perfume (or spice) and pull out, drain oil content, obtain fried prawn rice; Maize germ is added 4-5 water doubly and carry out defibrination, in gained slurries, add the raw material that fried prawn rice and above-mentioned technique are not used, little fire boils, 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 duck blood added improves iron content of the present invention, improve nutritive value of the present invention, the present invention simultaneously contains multiple medicinal herb components, there is effect of invigorating the spleen, 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 invigorating the spleen fish fermented bean curd, is characterized in that being made up of the raw material of following weight portion (kilogram):
Sardine 200, bean dregs 8, sea cucumber 1, rice 10, aloe gel 1:1 5, pigskin 10, soybean protein isolate 20, glucose 4, shredded coconut stuffing 3, duck blood 4, maize germ 20, dried shrimp 8, Poria cocos 3, Radix Angelicae Sinensis 5, coloured malt 5, the bighead atractylodes rhizome 4, Chinese cassia tree 3, ginseng 3, 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 invigorating the spleen fish fermented bean curd, comprises the following steps:
(1) Poria cocos, Radix Angelicae Sinensis, coloured malt, the bighead atractylodes rhizome, Chinese cassia tree, people are participated in 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) sea cucumber is removed intestines to mix, be mixed into pot with bean dregs, add the 2-2.5 little fire of water doubly and simmer 30-35 minute, then bean dregs are pulled out, after oven dry, carry out ultramicro grinding;
(3) the sardine flesh of fish is got, take out after adding the pickled 60-70 of liquid minute, mix with pigskin, rice and send into mixing and kneading machine, aloe gel, soybean protein isolate, glucose, shredded coconut stuffing, duck blood and 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) dried shrimp is entered after oil cauldron explodes perfume (or spice) and pull out, drain oil content, obtain fried prawn rice; Maize germ is added 4-5 water doubly and carry out defibrination, in gained slurries, add the raw material that fried prawn rice and above-mentioned technique are not used, little fire boils, 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. an invigorating the spleen fish fermented bean curd, is characterized in that being made up of the raw material of following weight portion:
Sardine 200-210, bean dregs 8-9, sea cucumber 1-2, rice 10-11, aloe gel 1:1 5-16, pigskin 10-11, soybean protein isolate 20-21, glucose 4-5, shredded coconut stuffing 3-4, duck blood 4-5, maize germ 20-25, dried shrimp 8-9, Poria cocos 3-4, Radix Angelicae Sinensis 5-6, coloured malt 5-6, bighead atractylodes rhizome 4-5, Chinese cassia tree 3-4, ginseng 3-4, mucor bacterium liquid are appropriate, nourishing additive agent 3-5;
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 invigorating the spleen fish fermented bean curd according to claim 1, is characterized in that comprising the following steps:
(1) Poria cocos, Radix Angelicae Sinensis, coloured malt, the bighead atractylodes rhizome, Chinese cassia tree, people are participated in 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) sea cucumber is removed intestines to mix, be mixed into pot with bean dregs, add the 2-2.5 little fire of water doubly and simmer 30-35 minute, then bean dregs are pulled out, after oven dry, carry out ultramicro grinding;
(3) the sardine flesh of fish is got, take out after adding the pickled 60-70 of liquid minute, mix with pigskin, rice and send into mixing and kneading machine, aloe gel, soybean protein isolate, glucose, shredded coconut stuffing, duck blood and 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) dried shrimp is entered after oil cauldron explodes perfume (or spice) and pull out, drain oil content, obtain fried prawn rice; Maize germ is added 4-5 water doubly and carry out defibrination, in gained slurries, add the raw material that fried prawn rice and above-mentioned technique are not used, little fire boils, cooling;
(5) step (3) gained material is loaded in vial, add step (4) gained material, continue fermentation 3 months, to obtain final product.
CN201510244781.3A 2015-05-14 2015-05-14 Spleen-tonifying fish bean curd and preparation method thereof Withdrawn CN104905315A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105614893A (en) * 2016-03-14 2016-06-01 刘海燕 Method for making butterfish bean curd with adenophora potaninii flavor

Citations (1)

* Cited by examiner, † Cited by third party
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

Patent Citations (1)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105614893A (en) * 2016-03-14 2016-06-01 刘海燕 Method for making butterfish bean curd with adenophora potaninii flavor

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Application publication date: 20150916