CN104996588A - Compound fruit vegetable bean curd roll with perfume of Pu'er tea and preparation method of compound fruit vegetable bean curd roll - Google Patents
Compound fruit vegetable bean curd roll with perfume of Pu'er tea and preparation method of compound fruit vegetable bean curd roll Download PDFInfo
- Publication number
- CN104996588A CN104996588A CN201510300323.7A CN201510300323A CN104996588A CN 104996588 A CN104996588 A CN 104996588A CN 201510300323 A CN201510300323 A CN 201510300323A CN 104996588 A CN104996588 A CN 104996588A
- Authority
- CN
- China
- Prior art keywords
- bean curd
- parts
- tea
- soya
- bean
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a compound fruit vegetable bean curd roll with perfume of a Pu'er tea and a preparation method of the compound fruit vegetable bean curd roll. The compound fruit vegetable bean curd roll is prepared from the following raw materials in parts by weight: 300-400 parts of soybean, 30-40 parts of a dendrobium candidum aqueous extract, 10-12 parts of Pu'er tea, 5-6 parts of honey, 5-7 parts of pomelo sauce , 7-8 parts of matcha powder, 9-11 parts of diced cooked winter bamboo shoots, 10-12 parts of diced cooked ass meat, 3-5 parts of peach blossoms, 1-2 parts of combined spicebush leaves, 3-4 parts of bletilla striata, 2-3 parts of rosemary, 2-4 parts of fiveleaf gynostemma herb, an appropriate number of a composite antistaling agent solution and an appropriate amount of water. The preparation method of the compound fruit vegetable bean curd roll with the perfume of the Pu'er tea, disclosed by the invention, comprises the following steps: firstly, making thin sheets of bean curd, placing the thin sheets of bean curd in the composite antistaling agent solution to be soaked, and spreading tailored diced ass meat and the like to the surfaces of the thin sheets of bean curd to be made into the bean curd rolls, so that the composite bean curd roll is not liable to corrupt, and is unique in taste; the diced ass meat is added, so that the composite bean curd roll has the efficacies of supplementing qi and blood, and benefiting the viscera; varied Chinese herbal medicines, such as the bletilla striata and the rosemary are added, so that the bean curd roll has the efficacies of eliminating gastric distension, improving memory, stimulating and restoring consciousness.
Description
Technical field
The present invention relates generally to food processing field, particularly relates to fragrant fruits and vegetables compound bean curd volume of a kind of Pu'er tea 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 fragrant fruits and vegetables compound bean curd volume of a kind of Pu'er tea and preparation method thereof.
The present invention is achieved by the following technical solutions:
The fragrant fruits and vegetables compound bean curd volume of Pu'er tea, 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, Pu'er tea 10-12, honey 5-6, pomelo sauce 5-7, matcha powder 7-8, ripe winter bamboo shoot fourth 9-11, ripe donkey meat cubelets 10-12, peach blossom 3-5, combined spicebush leaf 1-2, bletilla striata 3-4, rosemary 2-3, gynostemma pentaphylla 2-4, composite fresh-keeping agent solution is appropriate, water is appropriate.
The preparation method of the fragrant fruits and vegetables compound bean curd volume of described a kind of Pu'er tea, 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 peach blossom, combined spicebush leaf, the bletilla striata, rosemary, gynostemma pentaphylla mixing, add 5-8 times of water slow fire boiling 30-40 minute, filter cleaner, obtains herb liquid;
(4) brewed by a Pu'er tea 5-8 times boiling water, filter, obtain Pu'er tea, the mixing of ripe winter bamboo shoot fourth, ripe donkey meat cubelets is placed in Pu'er tea and soaks 60-80 minute, pulls out and drains, then mixes with honey, pomelo sauce, matcha powder, herb liquid and mix thoroughly;
(5) material after step (4) being processed evenly is sprinkling upon the surface of the skin of soya-bean milk after step (2) process, then the skin of soya-bean milk is rolled into bean-curd roll, and 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 fragrant fruits and vegetables compound bean curd of Pu'er tea 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 special donkey meat cubelets etc. being sprinkling upon the skin of soya-bean milk again, make product not easily corrupt, special taste, the donkey meat cubelets added have fill blood, effects of beneficial internal organs, the multiple Chinese herbal medicine such as the bletilla striata, rosemary of interpolation has the effect eliminated gaseous distention, strengthen memory, produce refreshing effect to the mind.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
The fragrant fruits and vegetables compound bean curd volume of Pu'er tea, be made up of the raw material of following weight portion:
Soya bean 400, dendrobium officinale aqueous extract 30, Pu'er tea 12, honey 6, pomelo sauce 7, matcha powder 8, ripe winter bamboo shoot fourth 11, ripe donkey meat cubelets 12, peach blossom 5, combined spicebush leaf 2, the bletilla striata 4, rosemary 3, gynostemma pentaphylla 4, composite fresh-keeping agent solution is appropriate, water is appropriate.
The preparation method of the fragrant fruits and vegetables compound bean curd volume of described a kind of Pu'er tea, 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 peach blossom, combined spicebush leaf, the bletilla striata, rosemary, gynostemma pentaphylla mixing, add 8 times of water slow fire boilings 40 minutes, filter cleaner, obtains herb liquid;
(4) brewed by Pu'er tea 8 times of boiling water, filter, obtain Pu'er tea, the mixing of ripe winter bamboo shoot fourth, ripe donkey meat cubelets is placed in Pu'er tea and soaks 80 minutes, pulls out and drains, then mixes with honey, pomelo sauce, matcha powder, herb liquid and mix thoroughly;
(5) material after step (4) being processed evenly is sprinkling upon the surface of the skin of soya-bean milk after step (2) process, then the skin of soya-bean milk is rolled into bean-curd roll, and sterilizing, packaging, to obtain final product.
Claims (2)
1. the fragrant fruits and vegetables compound bean curd volume of Pu'er tea, 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, Pu'er tea 10-12, honey 5-6, pomelo sauce 5-7, matcha powder 7-8, ripe winter bamboo shoot fourth 9-11, ripe donkey meat cubelets 10-12, peach blossom 3-5, combined spicebush leaf 1-2, bletilla striata 3-4, rosemary 2-3, gynostemma pentaphylla 2-4, composite fresh-keeping agent solution is appropriate, water is appropriate.
2. the preparation method of the fragrant fruits and vegetables compound bean curd volume of a kind of Pu'er tea 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 peach blossom, combined spicebush leaf, the bletilla striata, rosemary, gynostemma pentaphylla mixing, add 5-8 times of water slow fire boiling 30-40 minute, filter cleaner, obtains herb liquid;
(4) brewed by a Pu'er tea 5-8 times boiling water, filter, obtain Pu'er tea, the mixing of ripe winter bamboo shoot fourth, ripe donkey meat cubelets is placed in Pu'er tea and soaks 60-80 minute, pulls out and drains, then mixes with honey, pomelo sauce, matcha powder, herb liquid and mix thoroughly;
(5) material after step (4) being processed evenly is sprinkling upon the surface of the skin of soya-bean milk after step (2) process, then the skin of soya-bean milk is rolled into bean-curd roll, and sterilizing, packaging, to obtain final product.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510300323.7A CN104996588A (en) | 2015-06-04 | 2015-06-04 | Compound fruit vegetable bean curd roll with perfume of Pu'er tea and preparation method of compound fruit vegetable bean curd roll |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510300323.7A CN104996588A (en) | 2015-06-04 | 2015-06-04 | Compound fruit vegetable bean curd roll with perfume of Pu'er tea and preparation method of compound fruit vegetable bean curd roll |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104996588A true CN104996588A (en) | 2015-10-28 |
Family
ID=54369702
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510300323.7A Pending CN104996588A (en) | 2015-06-04 | 2015-06-04 | Compound fruit vegetable bean curd roll with perfume of Pu'er tea and preparation method of compound fruit vegetable bean curd roll |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104996588A (en) |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104273240A (en) * | 2014-10-24 | 2015-01-14 | 合肥市凤落河豆制食品有限公司 | Crab spawn-burdock bean curd roll |
CN104273241A (en) * | 2014-10-24 | 2015-01-14 | 合肥市凤落河豆制食品有限公司 | Yogurt and chocolate dried beancurd sheet roll |
CN104286727A (en) * | 2014-10-24 | 2015-01-21 | 合肥市凤落河豆制食品有限公司 | American ginseng and five kernel dried beancurd sheet |
-
2015
- 2015-06-04 CN CN201510300323.7A patent/CN104996588A/en active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104273240A (en) * | 2014-10-24 | 2015-01-14 | 合肥市凤落河豆制食品有限公司 | Crab spawn-burdock bean curd roll |
CN104273241A (en) * | 2014-10-24 | 2015-01-14 | 合肥市凤落河豆制食品有限公司 | Yogurt and chocolate dried beancurd sheet roll |
CN104286727A (en) * | 2014-10-24 | 2015-01-21 | 合肥市凤落河豆制食品有限公司 | American ginseng and five kernel dried beancurd sheet |
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》 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101640591B1 (en) | Natural plant extracts fermentation coffee and manufacturing method thereof | |
KR100935847B1 (en) | Manufacturing method for the slice of red ginseng | |
KR20210001099A (en) | Method for producing an extract of herbal materials from which the taste and smell are removed | |
CN104106690A (en) | Barley tea juice blended buckwheat teabag and preparation method thereof | |
KR102036522B1 (en) | Manufacturing method of soy sauce using cinnamon Mume Fructus | |
KR101996466B1 (en) | Method for producing healthful pear juice comprising green tea concentrate | |
CN104542907A (en) | Vegetablizing development process of sweet potato leaves | |
CA2637349C (en) | Functional food composition for treating allergy, natural tea using the same and the manufacturing method thereof | |
CN104996588A (en) | Compound fruit vegetable bean curd roll with perfume of Pu'er tea and preparation method of compound fruit vegetable bean curd roll | |
CN104996587A (en) | Red bayberry sweet and sour fruit and vegetable composite soybean curd roll and preparation method thereof | |
CN105010565A (en) | Chocolate-flavor fruit and vegetable composite bean curd roll and preparation method thereof | |
CN104970108A (en) | Black sesame seed fragrant and hot fruit and vegetable composite soybean curd roll and preparation method thereof | |
CN104970112A (en) | Tendon bone-strengthening fruit and vegetable compound bean curd rolls and preparation method thereof | |
KR20170114387A (en) | Method for production of lotus leaf rice with wild genseng | |
CN104970107A (en) | Sauced fruit and vegetable compound bean curd balls and preparation method thereof | |
CN104855533A (en) | Composite bean-curd rice ball containing jujube, fruits and vegetables and preparation method of composite bean-curd rice ball | |
KR101827874B1 (en) | Beverage composition with mixture extract of Cynanchum wilfordii, Angelica gigas and concentrate of wild ginseng fruit | |
CN104970109A (en) | Osmanthus fragrans flower delicate flavored fruit and vegetable composite soybean curd roll and preparation method thereof | |
KR101742010B1 (en) | Method for producing tea beverage using Cedrela sinensis sprouts and tea beverage produced by same method | |
CN105010568A (en) | Sweet and salty duck fruit and vegetable composite bean curd roll and preparation method thereof | |
CN104957267A (en) | Composite shrimp meat fruit vegetable bean curd roll and preparation method thereof | |
CN103229836A (en) | Grass jelly milk tea | |
CN105010564A (en) | Wine aroma fruit and vegetable composite bean curd ball and preparation method thereof | |
CN104982542A (en) | Nutlet and sweet and fragrant fruit-vegetable compounded bean curd roll and preparation method thereof | |
CN104970111A (en) | Procambarus clarkii fruit and vegetable composite bean curd rice ball and preparation method thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151028 |