CN105010563A - Goose liver fruit and vegetable bean curd roll and preparation method thereof - Google Patents

Abstract

The present invention discloses a goose liver fruit and vegetable bean curd roll which is prepared from the following raw materials by weight: 300-400 parts of soybean, 30-40 parts of medicinal dendrobum herb water extract, 5-7 parts of henry steudnera tuber blocks, 10-12 parts of carrot juice, 7-10 parts of goose liver, 9-10 parts of fresh locust bean, 4-5 parts of mysterious synsepalum fruit, 2-3 parts of salt, 1-2 parts of fragrant solomonseal rhizome, 2-5 parts of gourd seed, 2-3 parts of purslane, 3-5 parts of lily bulb, 1-2 parts of blue turmeric rhizome, a proper amount of composite antistaling agent and a proper amount of water. The preparation method of the goose liver fruit and vegetable bean curd roll comprises steps that: preparing thin sheets of bean curd, soaking the thin sheets of bean curd in the composite antitaling agent, and smearing a special goose liver fruit and vegetable sauce on the surface of the thin sheets of bean curd to prepare a bean curd roll so as to make the product not perishable and provide a unique taste. The added goose liver has efficacy of nourishing blood, protecting eyesight and resisting aging. The added fragrant solomonseal rhizome, gourd seed and other various Chinese herbs have efficacy of nourishing yin and moisturizing lung, and nourishing stomach to promote production of body fluid.

Description

Foie gras fruits and 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 foie gras 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 foie gras fruits and vegetables compound bean curd to roll up and preparation method thereof.

The present invention is achieved by the following technical solutions:

A foie gras fruits and 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, fragrant taro block 5-7, carrot juice 10-12, foie gras 7-10, fresh locust bean 9-10, miracle fruit 4-5, edible salt 2-3, radix polygonati officinalis 1-2, cucurbit seed 2-5, purslane 2-3, lily 3-5, curcuma zedoary 1-2, composite fresh-keeping agent solution is appropriate, water is appropriate.

The preparation method of described a kind of foie gras fruits and 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 radix polygonati officinalis, cucurbit seed, purslane, lily, curcuma zedoary mixing, add 5-8 times of water slow fire boiling 30-40 minute, filter cleaner, obtains herb liquid;

(4) edible salt is placed in carrot juice, is stirred to and dissolves, then be mixed into pot with foie gras, slow fire is endured and is done to water, pulls foie gras out, and is pressed into foie gras mud; By fragrant taro block, fresh locust bean, miracle fruit mixing, be placed in steamer, water proof steams 20-30 minute, and fruit-and-vegetable puree is smashed in discharging to pieces, then mixes with foie gras mud;

(5) by step (3), (4) process after material with remain each raw material rapid stirring, mix, obtain foie gras fruits and vegetables dip, by the surface of the skin of soya-bean milk of foie gras fruits and vegetables 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, foie gras fruits and 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 special foie gras fruit and vegetable jam being applied in the skin of soya-bean milk again, make product not easily corrupt, special taste, the foie gras added has foster order of enriching blood, antidotal effect, and the multiple Chinese herbal medicine such as radix polygonati officinalis, cucurbit seed of interpolation has effect that is nourishing Yin and moistening lung, nourishing the stomach to improve the production of body fluid.

Detailed description of the invention

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

Embodiment:

A foie gras fruits and vegetables compound bean curd volume, be made up of the raw material of following weight portion:

Soya bean 400, dendrobium officinale aqueous extract 30, fragrant taro block 7, carrot juice 12, foie gras 10, fresh locust bean 10, miracle fruit 5, edible salt 3, radix polygonati officinalis 2, cucurbit seed 5, purslane 3, lily 5, curcuma zedoary 2, composite fresh-keeping agent solution is appropriate, water is appropriate.

The preparation method of described a kind of foie gras fruits and 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 radix polygonati officinalis, cucurbit seed, purslane, lily, curcuma zedoary mixing, add 8 times of water slow fire boilings 40 minutes, filter cleaner, obtains herb liquid;

(4) edible salt is placed in carrot juice, is stirred to and dissolves, then be mixed into pot with foie gras, slow fire is endured and is done to water, pulls foie gras out, and is pressed into foie gras mud; By fragrant taro block, fresh locust bean, miracle fruit mixing, be placed in steamer, water proof steams 30 minutes, and fruit-and-vegetable puree is smashed in discharging to pieces, then mixes with foie gras mud;

(5) by step (3), (4) process after material with remain each raw material rapid stirring, mix, obtain foie gras fruits and vegetables dip, by the surface of the skin of soya-bean milk of foie gras fruits and vegetables 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 foie gras fruits and 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, fragrant taro block 5-7, carrot juice 10-12, foie gras 7-10, fresh locust bean 9-10, miracle fruit 4-5, edible salt 2-3, radix polygonati officinalis 1-2, cucurbit seed 2-5, purslane 2-3, lily 3-5, curcuma zedoary 1-2, composite fresh-keeping agent solution is appropriate, water is appropriate.

2. the preparation method of a kind of foie gras fruits and 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 radix polygonati officinalis, cucurbit seed, purslane, lily, curcuma zedoary mixing, add 5-8 times of water slow fire boiling 30-40 minute, filter cleaner, obtains herb liquid;

(4) edible salt is placed in carrot juice, is stirred to and dissolves, then be mixed into pot with foie gras, slow fire is endured and is done to water, pulls foie gras out, and is pressed into foie gras mud; By fragrant taro block, fresh locust bean, miracle fruit mixing, be placed in steamer, water proof steams 20-30 minute, and fruit-and-vegetable puree is smashed in discharging to pieces, then mixes with foie gras mud;

(5) by step (3), (4) process after material with remain each raw material rapid stirring, mix, obtain foie gras fruits and vegetables dip, by the surface of the skin of soya-bean milk of foie gras fruits and vegetables 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.