CN104996587A - Red bayberry sweet and sour fruit and vegetable composite soybean curd roll and preparation method thereof - Google Patents

Abstract

The present invention discloses a red bayberry sweet and sour fruit and vegetable composite soybean curd roll which is made from the following raw materials in parts by weight: soybeans 300-400 parts, dendrobium officinale water extract 30-40 parts, green plums 8-9 parts, asparagus lettuce leaves 6-7 parts, frozen soybean curd 5-6 parts, red bayberry juice 5-7 parts, honey 4-5 parts, native chicken skins 11-12 parts, citrus aurantium 3-5 parts, tree peony root barks 2-4 parts, cassia seeds 1-2 parts, Chinese wolfberry leaves 3-4 parts, ventriculi galli mucosa 1-2 parts, an appropriate amount of composite preservative solution, and an appropriate amount of water. The red bayberry sweet and sour fruit and vegetable composite soybean curd roll is prepared by firstly preparing soybean curd skin, then placing and soaking the soybean curd skin into the composite preservative solution, and then spreading special prepared sauce with a sweet and sour taste on the surface of the soybean curd skin. The product is not easy to corrupt and has unique taste, the added red bayberry has efficacies of harmonizing stomach and preventing vomiting, and the added tree peony root barks, cassia seeds and other various Chinese herb medicines have efficacies of composing oneself and preventing against heat, clearing heat and improving eyesight, and moistening intestines and relaxing bowels.

Description

Myricinic acid hesperidium vegetables compound bean curd volume and preparation method thereof

Technical field

The present invention relates generally to food processing field, particularly relates to a kind of myricinic acid hesperidium 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 myricinic acid hesperidium vegetables compound bean curd to roll up and preparation method thereof.

The present invention is achieved by the following technical solutions:

A myricinic acid hesperidium vegetables compound bean curd volume, 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, green plum 8-9, asparagus lettuce leaf 6-7, frozen bean curd 5-6, cranberry juice 5-7, honey 4-5, native cock skin 11-12, dried immature fruit of citron orange 3-5, moutan bark 2-4, cassia seed 1-2, folium lycii 3-4, the membrane of a chicken's gizzard 1-2, composite fresh-keeping agent solution is appropriate, water is appropriate.

The preparation method of described a kind of myricinic acid hesperidium vegetables compound bean curd volume, 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 the dried immature fruit of citron orange, moutan bark, cassia seed, folium lycii, the membrane of a chicken's gizzard mixing, add 5-8 times of water slow fire boiling 30-40 minute, filter cleaner, obtains herb liquid;

(4) native cock skin is placed in pot, adds 8-10 times of hydrology fire and boil 30-40 minute, cooled and filtered, obtain native cock skin soup, by green plum, asparagus lettuce leaf, frozen bean curd mixing, add the making beating of native cock skin soup, obtain slurries;

(5) by step (3), (4) process after material with remain each raw material rapid stirring, mix, obtain the sour-sweet dip of red bayberry, by the surface of the skin of soya-bean milk of sour-sweet for red bayberry 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, myricinic acid hesperidium vegetables compound bean curd of the present invention twists in preparation method and first makes 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 sauce of special sour-sweet taste being applied in the skin of soya-bean milk again, make product not easily corrupt, special taste, the red bayberry of adding has and stomach preventing or arresting vomiting, effect of promoting the production of body fluid to quench thirst, and the multiple Chinese herbal medicine such as moutan bark, cassia seed of interpolation has calm heat resistanceheat resistant, removing heat to brighten vision, effect of relaxing bowel.

Detailed description of the invention

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

Embodiment:

A myricinic acid hesperidium vegetables compound bean curd volume, be made up of the raw material of following weight portion:

Soya bean 400, dendrobium officinale aqueous extract 30, green plum 9, asparagus lettuce leaf 7, frozen bean curd 6, cranberry juice 7, honey 5, native cock skin 12, the dried immature fruit of citron orange 5, moutan bark 4, cassia seed 2, folium lycii 4, the membrane of a chicken's gizzard 2, composite fresh-keeping agent solution is appropriate, water is appropriate.

The preparation method of described a kind of myricinic acid hesperidium vegetables compound bean curd volume, comprises 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 the dried immature fruit of citron orange, moutan bark, cassia seed, folium lycii, the membrane of a chicken's gizzard mixing, add 8 times of water slow fire boilings 40 minutes, filter cleaner, obtains herb liquid;

(4) native cock skin is placed in pot, adds 10 times of hydrology fire and boil 40 minutes, cooled and filtered, obtain native cock skin soup, by green plum, asparagus lettuce leaf, frozen bean curd mixing, add the making beating of native cock skin soup, obtain slurries;

(5) by step (3), (4) process after material with remain each raw material rapid stirring, mix, obtain the sour-sweet dip of red bayberry, by the surface of the skin of soya-bean milk of sour-sweet for red bayberry 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. a myricinic acid hesperidium vegetables compound bean curd volume, 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, green plum 8-9, asparagus lettuce leaf 6-7, frozen bean curd 5-6, cranberry juice 5-7, honey 4-5, native cock skin 11-12, dried immature fruit of citron orange 3-5, moutan bark 2-4, cassia seed 1-2, folium lycii 3-4, the membrane of a chicken's gizzard 1-2, composite fresh-keeping agent solution is appropriate, water is appropriate.

2. the preparation method of a kind of myricinic acid hesperidium vegetables compound bean curd volume according to claim 1, 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 the dried immature fruit of citron orange, moutan bark, cassia seed, folium lycii, the membrane of a chicken's gizzard mixing, add 5-8 times of water slow fire boiling 30-40 minute, filter cleaner, obtains herb liquid;

(4) native cock skin is placed in pot, adds 8-10 times of hydrology fire and boil 30-40 minute, cooled and filtered, obtain native cock skin soup, by green plum, asparagus lettuce leaf, frozen bean curd mixing, add the making beating of native cock skin soup, obtain slurries;

(5) by step (3), (4) process after material with remain each raw material rapid stirring, mix, obtain the sour-sweet dip of red bayberry, by the surface of the skin of soya-bean milk of sour-sweet for red bayberry 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.