CN104970112A - Tendon bone-strengthening fruit and vegetable compound bean curd rolls and preparation method thereof - Google Patents
Tendon bone-strengthening fruit and vegetable compound bean curd rolls and preparation method thereof Download PDFInfo
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- CN104970112A CN104970112A CN201510298326.1A CN201510298326A CN104970112A CN 104970112 A CN104970112 A CN 104970112A CN 201510298326 A CN201510298326 A CN 201510298326A CN 104970112 A CN104970112 A CN 104970112A
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Abstract
The invention discloses tendon bone-strengthening fruit and vegetable compound bean curd rolls which are prepared from the following raw materials in parts by weight: 300-400 parts of soybeans, 30-40 parts of dendrobium officinale aqueous extract, 8-10 parts of sorghum rice, 6-8 parts of dried prunes, 6-7 parts of coconut fiber fruit particles, 10-13 parts of tomato juice, 8-9 parts of beef tendons, 4-6 parts of yak bones, 5-6 parts of dried bitter gourd slices, 2-3 parts of tanakaea omeiensis, 1-2 parts of ligusticum wallichii, 2-3 parts of salviae miltiorrhizae, 3-4 parts of forsythia roots, 1-3 parts of prunus humilis bunge leaves and a proper amount of a compound preservative solution and water. The preparation method for the tendon bone-strengthening fruit and vegetable compound bean curd rolls disclosed by the invention comprises the steps: firstly preparing soybean milk skin; then putting the soybean milk skin in the compound preservative solution to be soaked; and then coating the surface of the soybean milk skin with special sauce to prepare the bean curd rolls. Therefore, the product is hard to decay and unique in taste. The added beef tendons and yak bones have the functions of strengthening tendons and bones and resisting oxidization and aging. The added Chinese herb medicines such as ligusticum wallichii, salviae miltiorrhizae and the like have the functions of promoting circulation of qi and opening depression and nourishing the blood and calming the nerves.
Description
Technical field
The present invention relates generally to food processing field, particularly relates to a kind of tendons of beef, mutton or pork and strengthens bone fruits and vegetables compound bean curd volume 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 tendons of beef, mutton or pork to strengthen bone fruits and vegetables compound bean curd volume and preparation method thereof.
The present invention is achieved by the following technical solutions:
The tendons of beef, mutton or pork strengthen a bone fruits and vegetables compound bean curd volume, it is characterized in that being made up of the raw material of following weight portion:
Soya bean 300-400, dendrobium officinale aqueous extract 30-40, sorghum rice 8-10, prune do 6-8, coir fruit grain 6-7, tomato juice 10-13, beef tendon 8-9, Yak Bone 4-6, dry balsam pear slice 5-6, Tanakea omeiensis Nakai 2-3, Ligusticum wallichii 1-2, red sage root 2-3, weeping forsythia root 3-4, leaf of GAIGUO 1-3, composite fresh-keeping agent solution is appropriate, water is appropriate.
Described a kind of tendons of beef, mutton or pork strengthen the preparation method of bone fruits and vegetables compound bean curd volume, it is characterized in that comprising the following steps:
(1) 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, obtain raw soya-bean milk, raw soya-bean milk, dendrobium officinale aqueous extract mixing big fire are boiled, keep boiling to stop heating after 7-10 minute, gypsum is added when temperature is down to 83-85 DEG C, leave standstill broken brain after 20-25 minute and obtain Tofu pudding, Tofu pudding is entered pressure case by scoundrel's machine, obtains the skin of soya-bean milk;
(2) skin of soya-bean milk is placed in total concentration be 0.2% composite fresh-keeping agent solution soak 30-35 minute, composite fresh-keeping agent solution adopt sodium Diacetate: Nipagin complex esters=1: 4, pull out drain away the water for subsequent use;
(3) by Tanakea omeiensis Nakai, Ligusticum wallichii, the red sage root, weeping forsythia root, leaf of GAIGUO mixing, add 5-8 times of water slow fire boiling 30-40 minute, filter cleaner, obtains herb liquid;
(4) by beef tendon, Yak Bone, the mixing of dry balsam pear slice, add 6-8 times of water, slow fire infusion 40-50 minute, filter, obtain tendons of beef, mutton or pork soup; Dry to sorghum rice, prune, coir fruit grain, tomato juice mixing are mixed thoroughly, be placed in steamer and steam well-done, discharging, smashs into paste to pieces, then mixes with tendons of beef, mutton or pork soup;
(5) by even for the mixing of materials after step (3), (4) process, obtain dip, by the surface of the skin of soya-bean milk of dip uniform application after step (2) process, then the skin of soya-bean milk is rolled into bean-curd roll, 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, the tendons of beef, mutton or pork of the present invention are strengthened bone fruits and vegetables compound bean curd and are twisted in preparation method and first make the skin of soya-bean milk, again the skin of soya-bean milk is placed in composite fresh-keeping agent solution to soak, bean-curd roll is made on the surface special sauce being applied in the skin of soya-bean milk again, make product not easily corrupt, special taste, the beef tendon added, Yak Bone have strengthening the muscles and bones, anti-oxidant, antidotal effect, and the multiple Chinese herbal medicine such as Ligusticum wallichii, the red sage root of interpolation has effect of activating QI to alleviate the depression, nourishing blood and tranquilization.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
The tendons of beef, mutton or pork strengthen a bone fruits and vegetables compound bean curd volume, are made up of the raw material of following weight portion:
Soya bean 400, dendrobium officinale aqueous extract 30, sorghum rice 10, prune are dry 8, coir fruit grain 7, tomato juice 13, beef tendon 9, Yak Bone 6, dry balsam pear slice 6, Tanakea omeiensis Nakai 3, Ligusticum wallichii 2, the red sage root 3, weeping forsythia root 4, leaf of GAIGUO 3, composite fresh-keeping agent solution is appropriate, water is appropriate.
Described a kind of tendons of beef, mutton or pork strengthen the preparation method of bone fruits and vegetables compound bean curd volume, comprise the following steps:
(1) soya bean is placed in clear water immersion to pull out after 12 hours, add 6 times of water mill slurries, filter cleaner, obtain raw soya-bean milk, raw soya-bean milk, dendrobium officinale aqueous extract mixing big fire are boiled, keep boiling after 10 minutes, to stop heating, gypsum is added when temperature is down to 85 DEG C, leave standstill broken brain after 25 minutes and obtain Tofu pudding, Tofu pudding is entered pressure case by scoundrel's machine, obtains the skin of soya-bean milk;
(2) skin of soya-bean milk is placed in total concentration be 0.2% composite fresh-keeping agent solution soak 35 minutes, composite fresh-keeping agent solution adopt sodium Diacetate: Nipagin complex esters=1: 4, pull out drain away the water for subsequent use;
(3) by Tanakea omeiensis Nakai, Ligusticum wallichii, the red sage root, weeping forsythia root, leaf of GAIGUO mixing, add 8 times of water slow fire boilings 40 minutes, filter cleaner, obtains herb liquid;
(4) by beef tendon, Yak Bone, the mixing of dry balsam pear slice, add 8 times of water, slow fire infusion 50 minutes, filter, obtain tendons of beef, mutton or pork soup; Dry to sorghum rice, prune, coir fruit grain, tomato juice mixing are mixed thoroughly, be placed in steamer and steam well-done, discharging, smashs into paste to pieces, then mixes with tendons of beef, mutton or pork soup;
(5) by even for the mixing of materials after step (3), (4) process, obtain dip, by the surface of the skin of soya-bean milk of dip uniform application after step (2) process, then the skin of soya-bean milk is rolled into bean-curd roll, sterilizing, packaging, to obtain final product.
Claims (2)
1. tendons of beef, mutton or pork strengthen bone fruits and vegetables compound bean curd volume, it is characterized in that being made up of the raw material of following weight portion:
Soya bean 300-400, dendrobium officinale aqueous extract 30-40, sorghum rice 8-10, prune do 6-8, coir fruit grain 6-7, tomato juice 10-13, beef tendon 8-9, Yak Bone 4-6, dry balsam pear slice 5-6, Tanakea omeiensis Nakai 2-3, Ligusticum wallichii 1-2, red sage root 2-3, weeping forsythia root 3-4, leaf of GAIGUO 1-3, composite fresh-keeping agent solution is appropriate, water is appropriate.
2. a kind of tendons of beef, mutton or pork according to claim 1 strengthen the preparation method of bone fruits and vegetables compound bean curd volume, it is characterized in that comprising the following steps:
(1) 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, obtain raw soya-bean milk, raw soya-bean milk, dendrobium officinale aqueous extract mixing big fire are boiled, keep boiling to stop heating after 7-10 minute, gypsum is added when temperature is down to 83-85 DEG C, leave standstill broken brain after 20-25 minute and obtain Tofu pudding, Tofu pudding is entered pressure case by scoundrel's machine, obtains the skin of soya-bean milk;
(2) skin of soya-bean milk is placed in total concentration be 0.2% composite fresh-keeping agent solution soak 30-35 minute, composite fresh-keeping agent solution adopt sodium Diacetate: Nipagin complex esters=1: 4, pull out drain away the water for subsequent use;
(3) by Tanakea omeiensis Nakai, Ligusticum wallichii, the red sage root, weeping forsythia root, leaf of GAIGUO mixing, add 5-8 times of water slow fire boiling 30-40 minute, filter cleaner, obtains herb liquid;
(4) by beef tendon, Yak Bone, the mixing of dry balsam pear slice, add 6-8 times of water, slow fire infusion 40-50 minute, filter, obtain tendons of beef, mutton or pork soup; Dry to sorghum rice, prune, coir fruit grain, tomato juice mixing are mixed thoroughly, be placed in steamer and steam well-done, discharging, smashs into paste to pieces, then mixes with tendons of beef, mutton or pork soup;
(5) by even for the mixing of materials after step (3), (4) process, obtain dip, by the surface of the skin of soya-bean milk of dip uniform application after step (2) process, then the skin of soya-bean milk is rolled into bean-curd roll, sterilizing, packaging, to obtain final product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510298326.1A CN104970112A (en) | 2015-06-03 | 2015-06-03 | Tendon bone-strengthening fruit and vegetable compound bean curd rolls and preparation method thereof |
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| CN201510298326.1A CN104970112A (en) | 2015-06-03 | 2015-06-03 | Tendon bone-strengthening fruit and vegetable compound bean curd rolls and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111184221A (en) * | 2019-10-21 | 2020-05-22 | 青海宏健生物科技集团有限公司 | Yak tendon collagen oral liquid and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305190A (en) * | 2014-10-22 | 2015-01-28 | 合肥市凤落河豆制食品有限公司 | Dried small shrimp dried curd roll |
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2015
- 2015-06-03 CN CN201510298326.1A patent/CN104970112A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305190A (en) * | 2014-10-22 | 2015-01-28 | 合肥市凤落河豆制食品有限公司 | Dried small shrimp dried curd roll |
Non-Patent Citations (2)
| Title |
|---|
| 刘兴玲: "豆制品保鲜的研究", 《徐州工程学院学报》 * |
| 杨兵勋等: "铁皮石斛与大豆异黄酮提取物协同抗氧化作用评价", 《中国现代应用药学》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111184221A (en) * | 2019-10-21 | 2020-05-22 | 青海宏健生物科技集团有限公司 | Yak tendon collagen oral liquid and preparation method thereof |
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Application publication date: 20151014 |