CN104905317A - A high dietary fiber fermented fish tofu and a preparation method thereof - Google Patents
A high dietary fiber fermented fish tofu and a preparation method thereof Download PDFInfo
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- CN104905317A CN104905317A CN201510244926.XA CN201510244926A CN104905317A CN 104905317 A CN104905317 A CN 104905317A CN 201510244926 A CN201510244926 A CN 201510244926A CN 104905317 A CN104905317 A CN 104905317A
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 29
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 20
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000019688 fish Nutrition 0.000 claims abstract description 22
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 241000235395 Mucor Species 0.000 claims abstract description 12
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 10
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 9
- 235000013305 food Nutrition 0.000 claims abstract description 9
- 235000019512 sardine Nutrition 0.000 claims abstract description 9
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 9
- 240000007087 Apium graveolens Species 0.000 claims abstract description 8
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 8
- 235000010591 Appio Nutrition 0.000 claims abstract description 8
- 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
- 239000008103 glucose Substances 0.000 claims abstract description 8
- 241000894006 Bacteria Species 0.000 claims abstract description 7
- 244000061508 Eriobotrya japonica Species 0.000 claims abstract description 7
- 235000009008 Eriobotrya japonica Nutrition 0.000 claims abstract description 7
- 240000006509 Gynostemma pentaphyllum Species 0.000 claims abstract description 7
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 claims abstract description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 7
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 7
- 244000061458 Solanum melongena Species 0.000 claims abstract description 7
- 235000002597 Solanum melongena Nutrition 0.000 claims abstract description 7
- 241001482311 Trionychidae Species 0.000 claims abstract description 7
- 239000008159 sesame oil Substances 0.000 claims abstract description 7
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 7
- 244000297694 fish poison bean Species 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 241001116389 Aloe Species 0.000 claims description 8
- 241001125048 Sardina Species 0.000 claims description 7
- 239000000654 additive Substances 0.000 claims description 7
- 230000000996 additive effect Effects 0.000 claims description 7
- 239000003795 chemical substances by application Substances 0.000 claims description 7
- 235000015099 wheat brans Nutrition 0.000 claims description 7
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims description 6
- 244000276331 Citrus maxima Species 0.000 claims description 6
- 235000001759 Citrus maxima Nutrition 0.000 claims description 6
- 241000222336 Ganoderma 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
- 238000007599 discharging Methods 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 235000013882 gravy Nutrition 0.000 claims description 6
- 239000011148 porous material Substances 0.000 claims description 6
- 239000000843 powder 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
- 235000009508 confectionery Nutrition 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 244000241235 Citrullus lanatus Species 0.000 claims 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 244000144927 Aloe barbadensis Species 0.000 abstract 2
- 235000002961 Aloe barbadensis Nutrition 0.000 abstract 2
- 241000555825 Clupeidae Species 0.000 abstract 2
- 239000000499 gel Substances 0.000 abstract 2
- 240000000560 Citrus x paradisi Species 0.000 abstract 1
- 206010009944 Colon cancer Diseases 0.000 abstract 1
- 240000008397 Ganoderma lucidum Species 0.000 abstract 1
- 235000001637 Ganoderma lucidum Nutrition 0.000 abstract 1
- 244000241872 Lycium chinense Species 0.000 abstract 1
- 235000015468 Lycium chinense Nutrition 0.000 abstract 1
- 244000171085 Polyporus umbellatus Species 0.000 abstract 1
- 235000004837 Polyporus umbellatus Nutrition 0.000 abstract 1
- 241001038562 Pseudostellaria heterophylla Species 0.000 abstract 1
- 208000029742 colonic neoplasm Diseases 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 235000020939 nutritional additive Nutrition 0.000 abstract 1
- 235000019465 surimi Nutrition 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- 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
- 208000005016 Intestinal Neoplasms Diseases 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
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 239000003814 drug Substances 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
- 201000002313 intestinal cancer Diseases 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000001473 noxious effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000002265 prevention Effects 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 present invention discloses a high dietary fiber fermented fish tofu and a preparation method thereof, which is characterized by being manufactured by the following raw materials in parts by weight: 300-310 parts of sardines, 20-25 parts of aloe vera gels, 15-16 parts of pigskins, 30-31 parts of soybean protein isolate, 6-7 parts of glucose, 14-15 parts of brans, 10-11 parts of celery, 5-6 parts of eggplants, 2-3 parts of sesame oil, 25-26 parts of grapefruit raw juice, 28-30 parts of loquat fruit raw juice, 10-11 parts of lotus seeds, 20-22 parts of soft-shelled turtles, an appropriate amount of mucor bacterium solution, 4-5 parts of gynostemma pentaphyllum, 4-5 parts of ganoderma lucidum, 3-4 parts of pseudostellaria heterophylla roots, 3-4 parts of polyporus umbellatus, 5-6 parts of Chinese wolfberry leaves and 4-5 parts of nutritional additives. The added pigskins can increase the toughness of the fermented fish tofu manufactured by sardines as the main raw materials, the added aloe vera gels can enhance the viscosity of the surimi manufactured during the processing, and also have the function of sterilizing and delaying food spoilage, and at the same time the fermented fish tofu has delicate texture and mellow fragrance, and is rich in dietary fiber and can prevent colon cancer when matched with the added traditional Chinese medicines.
Description
Technical field
The invention belongs to food processing technology field, fish fermented bean curd particularly relating to a kind of high dietary-fiber 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
Fish fermented bean curd that the object of this invention is to provide a kind of high dietary-fiber 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 fish fermented bean curd for high dietary-fiber, is characterized in that being made up of the raw material of following weight portion:
Sardine 300-310, aloe gel 20:1-25, pigskin 15-16, soybean protein isolate 30-31, glucose 6-7, wheat bran 14-15, celery 10-11, eggplant 5-6, sesame oil 2-3, shaddock Normal juice 25-26, loquat Normal juice 28-30, lotus seeds 10-11, soft-shelled turtle 20-22, mucor bacterium liquid are appropriate, gynostemma pentaphylla 4-5, glossy ganoderma 4-5, radix pseudostellariae 3-4, umbellate pore furgus 3-4, folium lycii 5-6, nourishing additive agent 4-5;
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 the fish fermented bean curd of described high dietary-fiber, is characterized in that comprising the following steps:
(1) gynostemma pentaphylla, glossy ganoderma, radix pseudostellariae, umbellate pore furgus, folium lycii are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) wheat bran is carried out ultramicro grinding, obtain wheatfeed; By eggplant section, celery segment, mix mix thoroughly with sesame oil, water proof big fire is steamed after 20-25 minute and is taken out, and minces, obtains dish end;
(3) the sardine flesh of fish is got, take out after adding the pickled 60-70 of liquid minute, mix with pigskin and send into mixing and kneading machine, wheatfeed, aloe gel, soybean protein isolate, glucose are added in Lei Kui limit, limit, beat discharging after 15-20 minute of bursting, gained fish rotten mixing with dish end 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;
(4) lotus seeds are added sweet shaddock juice, loquat Normal juice carries out defibrination, gained slurries and 2-2.5 clear water doubly merge, and add soft-shelled turtle, little fire is stewed and boiled 30-35 minute, filtration, and the raw material mixing and stirring that gained material and above-mentioned technique are not used, obtains thick gravy;
(5) step (3) gained material is loaded in vial, add thick gravy, 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 wheat bran, celery etc., the present invention is made to be rich in dietary fiber, can dilute and add removing of carcinogen and noxious material in food, Chinese medicine in collocation the present invention, effect of prevention intestinal cancer can be played, 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 fish fermented bean curd for high dietary-fiber, is characterized in that being made up of the raw material of following weight portion (kilogram):
Sardine 300, aloe gel 20:1, pigskin 15, soybean protein isolate 30, glucose 6, wheat bran 14, celery 10, eggplant 5, sesame oil 2, shaddock Normal juice 25, loquat Normal juice 28, lotus seeds 10, soft-shelled turtle 20, mucor bacterium liquid are appropriate, gynostemma pentaphylla 4, glossy ganoderma 4, radix pseudostellariae 3, umbellate pore furgus 3, folium lycii 5, nourishing additive agent 4;
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 the fish fermented bean curd of described high dietary-fiber, comprises the following steps:
(1) gynostemma pentaphylla, glossy ganoderma, radix pseudostellariae, umbellate pore furgus, folium lycii are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) wheat bran is carried out ultramicro grinding, obtain wheatfeed; By eggplant section, celery segment, mix mix thoroughly with sesame oil, water proof big fire is steamed after 20-25 minute and is taken out, and minces, obtains dish end;
(3) the sardine flesh of fish is got, take out after adding the pickled 60-70 of liquid minute, mix with pigskin and send into mixing and kneading machine, wheatfeed, aloe gel, soybean protein isolate, glucose are added in Lei Kui limit, limit, beat discharging after 15-20 minute of bursting, gained fish rotten mixing with dish end 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;
(4) lotus seeds are added sweet shaddock juice, loquat Normal juice carries out defibrination, gained slurries and 2-2.5 clear water doubly merge, and add soft-shelled turtle, little fire is stewed and boiled 30-35 minute, filtration, and the raw material mixing and stirring that gained material and above-mentioned technique are not used, obtains thick gravy;
(5) step (3) gained material is loaded in vial, add thick gravy, continue fermentation 3 months and get final product.
Claims (2)
1. a fish fermented bean curd for high dietary-fiber, is characterized in that being made up of the raw material of following weight portion:
Sardine 300-310, aloe gel 20:1-25, pigskin 15-16, soybean protein isolate 30-31, glucose 6-7, wheat bran 14-15, celery 10-11, eggplant 5-6, sesame oil 2-3, shaddock Normal juice 25-26, loquat Normal juice 28-30, lotus seeds 10-11, soft-shelled turtle 20-22, mucor bacterium liquid are appropriate, gynostemma pentaphylla 4-5, glossy ganoderma 4-5, radix pseudostellariae 3-4, umbellate pore furgus 3-4, folium lycii 5-6, nourishing additive agent 4-5;
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 the fish fermented bean curd of high dietary-fiber according to claim 1, is characterized in that comprising the following steps:
(1) gynostemma pentaphylla, glossy ganoderma, radix pseudostellariae, umbellate pore furgus, folium lycii are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) wheat bran is carried out ultramicro grinding, obtain wheatfeed; By eggplant section, celery segment, mix mix thoroughly with sesame oil, water proof big fire is steamed after 20-25 minute and is taken out, and minces, obtains dish end;
(3) the sardine flesh of fish is got, take out after adding the pickled 60-70 of liquid minute, mix with pigskin and send into mixing and kneading machine, wheatfeed, aloe gel, soybean protein isolate, glucose are added in Lei Kui limit, limit, beat discharging after 15-20 minute of bursting, gained fish rotten mixing with dish end 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;
(4) lotus seeds are added sweet shaddock juice, loquat Normal juice carries out defibrination, gained slurries and 2-2.5 clear water doubly merge, and add soft-shelled turtle, little fire is stewed and boiled 30-35 minute, filtration, and the raw material mixing and stirring that gained material and above-mentioned technique are not used, obtains thick gravy;
(5) step (3) gained material is loaded in vial, add thick gravy, continue fermentation 3 months, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510244926.XA CN104905317A (en) | 2015-05-14 | 2015-05-14 | A high dietary fiber fermented fish tofu and a preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510244926.XA CN104905317A (en) | 2015-05-14 | 2015-05-14 | A high dietary fiber fermented fish tofu and a preparation method thereof |
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| CN104905317A true CN104905317A (en) | 2015-09-16 |
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| CN201510244926.XA Withdrawn CN104905317A (en) | 2015-05-14 | 2015-05-14 | A high dietary fiber fermented fish tofu and a preparation method thereof |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994671A (en) * | 2016-05-25 | 2016-10-12 | 安徽八公山豆制品有限公司 | Shaddock-flavored red-chili-oil fermented bean curd and processing method thereof |
Citations (2)
| 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 |
| CN104605407A (en) * | 2015-02-09 | 2015-05-13 | 金艳萍 | Fish fermented bean curd capable of resisting ageing and preparation method of fish fermented bean curd |
-
2015
- 2015-05-14 CN CN201510244926.XA patent/CN104905317A/en not_active Withdrawn
Patent Citations (2)
| 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 |
| CN104605407A (en) * | 2015-02-09 | 2015-05-13 | 金艳萍 | Fish fermented bean curd capable of resisting ageing and preparation method of fish fermented bean curd |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994671A (en) * | 2016-05-25 | 2016-10-12 | 安徽八公山豆制品有限公司 | Shaddock-flavored red-chili-oil fermented bean curd and processing method thereof |
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Application publication date: 20150916 |
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