CN105028671A - Buckwheat dried tofu and preparing method of buckwheat dried tofu - Google Patents
Buckwheat dried tofu and preparing method of buckwheat dried tofu Download PDFInfo
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- CN105028671A CN105028671A CN201510488371.3A CN201510488371A CN105028671A CN 105028671 A CN105028671 A CN 105028671A CN 201510488371 A CN201510488371 A CN 201510488371A CN 105028671 A CN105028671 A CN 105028671A
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- buckwheat
- bean curd
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- soya
- dried
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Abstract
The invention discloses buckwheat dried tofu and a preparing method of the buckwheat dried tofu. The buckwheat dried tofu comprises the following ingredients in parts by weight: 10 to 18 parts of tofu and 1 to 4 parts of buckwheat or buckwheat seeds. Samples are taken according to the weight parts; the tofu is stirred; the buckwheat or the buckwheat seeds are added in the stirring process; the materials are put into a mold to be pressed and formed; the buckwheat dried tofu is obtained. The buckwheat dried tofu has the characteristics of health, delicious taste, unique mouthfeel, safety and no additive.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of buckwheat dried bean curd, also relate to the preparation method of this buckwheat dried bean curd simultaneously.
Background technology
Dried bean curd is the abbreviation of dried bean curd, one of traditional soybean product.Delicious tasty and refreshing, in hard, band is tough, and putting not bad for a long time, is one cuisines had in the major styles of cooking.Dried bean curd is nutritious, and containing a large amount of protein, fat, carbohydrate, the mineral matter also containing multiple needed by human body such as calcium, phosphorus, iron is that people eat one good merchantable brand of not minding for a long time.
The edible way of dried bean curd is varied, comprises roasting food, friedly to eat, stir-fries and eats.But, though dried bean curd has abundant eating method, itself to make or kind does not all have large breakthrough, still carry over original and the most traditional manufacture craft, limited to the development of these traditional cuisines of dried bean curd.
Summary of the invention
The object of the present invention is to provide a kind of health delicious, mouthfeel is unique, safety without add buckwheat dried bean curd.
Another object of the present invention is to the preparation method that this buckwheat dried bean curd is provided.
A kind of buckwheat dried bean curd of the present invention, by weight, comprises following raw material: bean curd 10-18 part, buckwheat face or buckwheat 1-4 part.
Above-mentioned a kind of buckwheat dried bean curd, by weight, comprises following raw material: bean curd 10 parts, buckwheat face or buckwheat 1 part.
The preparation method of a kind of buckwheat dried bean curd of the present invention, comprises the following steps:
Get bean curd 10-18 part, stir, add buckwheat face or buckwheat 1-4 part in whipping process, put into mould compressing, to obtain final product.
The preparation method of above-mentioned a kind of buckwheat dried bean curd, wherein, described bean curd obtains as follows:
(1) selected soya bean, by soybean soaking 6-8 hour, gets soaked soya bean and grinds in slurry, grinds 3-5 times that amount of water in process is soya bean weight;
(2) boiled by the soya bean ground in slurry, filter, screenings is separated, and must remove slag soya-bean milk;
(3) soya-bean milk that removes slag is added sour soup and obtain jellied bean curd, the amount ratio of remove slag soya-bean milk and sour soup is 30-50:1, and crouching brain 10-20 minute, obtains bean curd.
Dried bean curd of the present invention coordinates with deep fried chicken cube with chili chafing dish bottom flavorings, can be made into dried bean curd chicken chafing dish.
The present invention compared with prior art, there is obvious beneficial effect, as can be known from the above technical solutions: the present invention selects the buckwheat face of appropriate ratio or buckwheat and bean curd to prepare buckwheat dried bean curd, products obtained therefrom has broken the original mouthfeel of traditional original flavor dried bean curd, finished product finished product is possessed more unique local flavor; Buckwheat can reduce blood sugar, improves artery sclerosis, hypertension, and dried bean curd can be made to change dietotherapy dried bean curd into by common traditional food; Use sour soup to select jellied bean curd processed, be different from traditional handicraft and use gypsum point to starch, also make dried bean curd create the mouthfeel being different from traditional dried bean curd, and the bean dregs produced in filter process can be used as the raw materials for production of other products, save and do not waste.There is health delicious, that mouthfeel is unique, safety nothing is added feature.
Detailed description of the invention
embodiment 1
A kind of buckwheat dried bean curd, comprises following raw material:
Bean curd 10 jin, 1 jin, buckwheat face.
The preparation method of this buckwheat dried bean curd, comprises the following steps:
Get bean curd 10 jin, stir, add 1 jin, buckwheat face in whipping process, put into mould compressing, to obtain final product;
Wherein, described bean curd obtains as follows:
(1) selected soya bean, by soybean soaking 6 hours, gets soaked soya bean and grinds in slurry, grind 3 times that amount of water in process is soya bean weight;
(2) boiled by the soya bean ground in slurry, filter, screenings is separated, and must remove slag soya-bean milk;
(3) soya-bean milk that removes slag is added sour soup and obtain jellied bean curd, the amount ratio of remove slag soya-bean milk and sour soup is 30:1, and crouching brain 10 minutes, obtains bean curd.
embodiment 2
A kind of buckwheat dried bean curd, comprises following raw material:
Bean curd 18 jin, buckwheat 4 jin.
The preparation method of this buckwheat dried bean curd, comprises the following steps:
Get bean curd 18 jin, stir, add buckwheat 4 jin in whipping process, put into mould compressing, to obtain final product;
Wherein, described bean curd obtains as follows:
(1) selected soya bean, by soybean soaking 8 hours, gets soaked soya bean and grinds in slurry, grind 5 times that amount of water in process is soya bean weight;
(2) boiled by the soya bean ground in slurry, filter, screenings is separated, and must remove slag soya-bean milk;
(3) soya-bean milk that removes slag is added sour soup and obtain jellied bean curd, the amount ratio of remove slag soya-bean milk and sour soup is 50:1, and crouching brain 20 minutes, obtains bean curd.
embodiment 3
A kind of buckwheat dried bean curd, comprises following raw material:
Bean curd 14 jin, 2.5 jin, buckwheat face.
The preparation method of this buckwheat dried bean curd, comprises the following steps:
Get bean curd 14 jin, stir, add 2.5 jin, buckwheat face in whipping process, put into mould compressing, to obtain final product;
Wherein, described bean curd obtains as follows:
(1) selected soya bean, by soybean soaking 7 hours, gets soaked soya bean and grinds in slurry, grind 4 times that amount of water in process is soya bean weight;
(2) boiled by the soya bean ground in slurry, filter, screenings is separated, and must remove slag soya-bean milk;
(3) soya-bean milk that removes slag is added sour soup and obtain jellied bean curd, the amount ratio of remove slag soya-bean milk and sour soup is 40:1, and crouching brain 15 minutes, obtains bean curd.
The above, it is only preferred embodiment of the present invention, not any pro forma restriction is done to the present invention, anyly do not depart from technical solution of the present invention content, the any simple modification done above embodiment according to technical spirit of the present invention, equivalent variations and modification, all still belong in the scope of technical solution of the present invention.
Claims (5)
1. a buckwheat dried bean curd, by weight, comprises following raw material: bean curd 10-18 part, buckwheat face or buckwheat 1-4 part.
2. a kind of buckwheat dried bean curd as claimed in claim 1, by weight, comprises following raw material: bean curd 10 parts, buckwheat face or buckwheat 1 part.
3. a preparation method for buckwheat dried bean curd, comprises the following steps:
Get bean curd 10-18 part, stir, add buckwheat face or buckwheat 1-4 part in whipping process, put into mould compressing, to obtain final product.
4. the preparation method of a kind of buckwheat dried bean curd as claimed in claim 3, wherein: described bean curd obtains as follows:
(1) selected soya bean, by soybean soaking 6-8 hour, gets soaked soya bean and grinds in slurry, grinds 3-5 times that amount of water in process is soya bean weight;
(2) boiled by the soya bean ground in slurry, filter, screenings is separated, and must remove slag soya-bean milk;
(3) soya-bean milk that removes slag is added sour soup and obtain jellied bean curd, the amount ratio of remove slag soya-bean milk and sour soup is 30-50:1, and crouching brain 10-20 minute, obtains bean curd.
5. a kind of buckwheat dried bean curd as claimed in claim 1 or 2, can coordinate with deep fried chicken cube with chili chafing dish bottom flavorings and make dried bean curd chicken chafing dish.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510488371.3A CN105028671A (en) | 2015-08-11 | 2015-08-11 | Buckwheat dried tofu and preparing method of buckwheat dried tofu |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510488371.3A CN105028671A (en) | 2015-08-11 | 2015-08-11 | Buckwheat dried tofu and preparing method of buckwheat dried tofu |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105028671A true CN105028671A (en) | 2015-11-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510488371.3A Pending CN105028671A (en) | 2015-08-11 | 2015-08-11 | Buckwheat dried tofu and preparing method of buckwheat dried tofu |
Country Status (1)
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| CN (1) | CN105028671A (en) |
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2015
- 2015-08-11 CN CN201510488371.3A patent/CN105028671A/en active Pending
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151111 |
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| WD01 | Invention patent application deemed withdrawn after publication |