CN105010568A - Sweet and salty duck fruit and vegetable composite bean curd roll and preparation method thereof - Google Patents
Sweet and salty duck fruit and vegetable composite bean curd roll and preparation method thereof Download PDFInfo
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- CN105010568A CN105010568A CN201510300321.8A CN201510300321A CN105010568A CN 105010568 A CN105010568 A CN 105010568A CN 201510300321 A CN201510300321 A CN 201510300321A CN 105010568 A CN105010568 A CN 105010568A
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Abstract
The present invention discloses a sweet and salty duck fruit and vegetable composite 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, 8-9 parts of longan, 4-5 parts of brown sugar, 5-8 parts of wax apple, 6-10 parts of salted duck, 7-8 parts of celery juice, 7-9 parts of corn germ oil, 2-3 parts of cherokee rose fruit, 3-4 parts of common coltsfoot flower, 1-2 parts of banana shrub flower bud, 4-5 parts of basil seeds, 1-2 parts of babylon weeping willow leaves, a proper amount of composite antistaling agent and a proper amount of water. The preparation method of the sweet and salty duck fruit and vegetable composite 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 fruit and vegetable pulp and spread special diced salted duck 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 duck has a integrated salty and sweet taste, and has efficacy of invigorating spleen-stomach, replenishing qi and resisting aging. The added cherokee rose fruit, common coltsfoot flower and other various Chinese herbs have efficacy of strengthening vagina, replenishing qi, and moistening lung to lower qi.
Description
Technical field
The present invention relates generally to food processing field, particularly relates to a kind of sweet salty duck 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 sweet salty duck fruits and vegetables compound bean curd volume and preparation method thereof.
The present invention is achieved by the following technical solutions:
A sweet salty duck 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, longan 8-9, brown sugar 4-5, wax-apple 5-8, salt down duck 6-10, Celery Juice 7-8, maize germ oil 7-9, fruit of Cherokee rose 2-3, tussilago 3-4, Michelia figo 1-2, blue fragrant sub-4-5, willow leaf 1-2, composite fresh-keeping agent solution is appropriate, water is appropriate.
The preparation method of described a kind of sweet salty duck 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) duck that will salt down is diced, and mixes the pot being placed in maize germ oil with brown sugar, and slow fire stir-fries 8-10 minute, pulls out, drains;
(4) by the fruit of Cherokee rose, tussilago, Michelia figo, Lan Xiangzi, willow leaf mixing, add 5-8 times of water slow fire boiling 30-40 minute, filter cleaner, obtains herb liquid; By longan, wax-apple, Celery Juice, herb liquid mixing making beating, slow fire infusion, to thickness, obtains fruit and vegetable jam;
(5) surface of the skin of soya-bean milk of the material uniform application after step (4) being processed after step (2) process, then sprinkle the material after one deck step (3) 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, sweet salty duck 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, again special fruit and vegetable jam be applied in the surface of the skin of soya-bean milk and sprinkle the special duck fourth that salts down and make bean-curd roll, make product not easily corrupt, special taste, the sweet salty unification of duck added, have tonifying middle-Jiao and Qi, antidotal effect, the multiple Chinese herbal medicine such as the fruit of Cherokee rose, tussilago of interpolation has effect of reinforcing the kidney and controlling nocturnal emission, moistening lung to lower qi.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A sweet salty duck 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, longan 9, brown sugar 5, wax-apple 8, the duck 10 that salts down, Celery Juice 8, maize germ oil 9, the fruit of Cherokee rose 3, tussilago 4, Michelia figo 2, blue fragrant son 5, willow leaf 2, composite fresh-keeping agent solution is appropriate, water is appropriate.
The preparation method of described a kind of sweet salty duck 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) duck that will salt down is diced, and mixes the pot being placed in maize germ oil with brown sugar, and slow fire stir-fries 10 minutes, pulls out, drains;
(4) by the fruit of Cherokee rose, tussilago, Michelia figo, Lan Xiangzi, willow leaf mixing, add 8 times of water slow fire boilings 40 minutes, filter cleaner, obtains herb liquid; By longan, wax-apple, Celery Juice, herb liquid mixing making beating, slow fire infusion, to thickness, obtains fruit and vegetable jam;
(5) surface of the skin of soya-bean milk of the material uniform application after step (4) being processed after step (2) process, then sprinkle the material after one deck step (3) process, then the skin of soya-bean milk is rolled into bean-curd roll, sterilizing, packaging, to obtain final product.
Claims (2)
1. a sweet salty duck 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, longan 8-9, brown sugar 4-5, wax-apple 5-8, salt down duck 6-10, Celery Juice 7-8, maize germ oil 7-9, fruit of Cherokee rose 2-3, tussilago 3-4, Michelia figo 1-2, blue fragrant sub-4-5, willow leaf 1-2, composite fresh-keeping agent solution is appropriate, water is appropriate.
2. the preparation method of a kind of sweet salty duck 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) duck that will salt down is diced, and mixes the pot being placed in maize germ oil with brown sugar, and slow fire stir-fries 8-10 minute, pulls out, drains;
(4) by the fruit of Cherokee rose, tussilago, Michelia figo, Lan Xiangzi, willow leaf mixing, add 5-8 times of water slow fire boiling 30-40 minute, filter cleaner, obtains herb liquid; By longan, wax-apple, Celery Juice, herb liquid mixing making beating, slow fire infusion, to thickness, obtains fruit and vegetable jam;
(5) surface of the skin of soya-bean milk of the material uniform application after step (4) being processed after step (2) process, then sprinkle the material after one deck step (3) process, then the skin of soya-bean milk is rolled into bean-curd roll, sterilizing, packaging, to obtain final product.
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Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101524130A (en) * | 2008-03-03 | 2009-09-09 | 卢方辉 | Colorful health care bean curd shins and packing method thereof |
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 |
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2015
- 2015-06-04 CN CN201510300321.8A patent/CN105010568A/en active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101524130A (en) * | 2008-03-03 | 2009-09-09 | 卢方辉 | Colorful health care bean curd shins and packing method thereof |
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", 《中国现代应用药学杂志》 * |
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Application publication date: 20151104 |