CN105145857A - Preparation method of salicornia europaea bean curds - Google Patents
Preparation method of salicornia europaea bean curds Download PDFInfo
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- CN105145857A CN105145857A CN201510468087.XA CN201510468087A CN105145857A CN 105145857 A CN105145857 A CN 105145857A CN 201510468087 A CN201510468087 A CN 201510468087A CN 105145857 A CN105145857 A CN 105145857A
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Abstract
The invention belongs to the technical field of bean curd making, and in particular relates to a preparation method of salicornia europaea bean curds. The preparation method comprises the steps of preparing cooked soybean milk, preparing salicornia europaea juice and preparing the salicornia europaea bean curds. In the preparation method of the salicornia europaea bean curds provided in the invention, the steps are simple, and the raw materials used including soybeans and salicornia europaea are easily obtained with low cost, so that the production cost is low. The salicornia europaea bean curds prepared by the method contain abundant mineral substances, microelements, amino acids and enzymes, can be easily absorbed, can supplement deficiency in microelements, amino acids and mineral substances in a human body, is fresh and tender in taste and is salty with a little sweet. In the invention, coastal resources are sufficiently utilized to prepare the rare health-care food.
Description
Technical field
The invention belongs to bean curd manufacture technology field, particularly relate to a kind of preparation method of salicornia europaeal bean curd.
Background technology
Bean curd is the very common in daily life one processed foods of people, and it contains the various trace elements of the needed by human such as iron, calcium, phosphorus, magnesium, also containing carbohydrate, vegetable oil and abundant high-quality protein, have the laudatory title of " Vegetable meat ".
Salicornia europaeal is a kind of typical halophytes, can become new culturing vegetable kind, and can cultivate on desalination soil through domestication, is born in beach, wasteland, canal bank, river valley, roadside, Tian Bian etc. containing on saline and alkaline soil.
Salicornia europaeal happiness high humidity, Salt And Alkali Tolerance, impoverishment tolerant, few disease and pest are a kind of natural pollution-free green food, are suitable for coastal area sandy soil or sandy loam plantation.Salicornia europaeal requires that soil has good moisture condition, but due to cauline leaf meat, the moisture that in leaf, contain is a large amount of, therefore temporary transient arid can be stood.The rest period of seed is very short, and meeting suitable condition just can germination and emergence growth rapidly.But most seed germination and emergence rapidly after summer rain.Being scattered about like the stars around alkali lake and on saline-alkaline spot soil or growth of trooping more, can forming pure group, is also the companion species of other haophitic vegetations.
After the seawater permeated in salicornia europaeal absorbent earth, carry out photosynthesis, by stem and a branch transpiring moisture, stay human body lack various mineral composition and trace element and enzyme as nutritional labeling, therefore salicornia europaeal is compared with other any plants and is all contained a lot of mineral matter, be rare source of nutrition, salicornia europaeal bean curd has important production development and is worth, but is not still produced and utilize at present.
Summary of the invention
The object of the invention is to: the deficiency existed for prior art, provide that a kind of technique is simple, cost is lower, mouthfeel is better, the preparation method of nutritious salicornia europaeal bean curd.
For solving the problems of the technologies described above, technical scheme of the present invention is:
A preparation method for salicornia europaeal bean curd, described preparation method comprises the following steps:
1) remove shell soya bean, soak, be dipped to hand and pinch soya bean without till hard sense, pull soya bean out, soybean with water grinds to form soybean milk liquid, filters, obtains bean dregs and raw soya-bean milk, boiled by described raw soya-bean milk, obtain ripe soya-bean milk;
(2) get fresh salicornia europaeal, wash with water clean, cut or hack the salicornia europaeal after this cleaning, salicornia europaeal is extracted 4-10 hour in 10 DEG C of-60 DEG C of water, obtains extract, separating and extracting liquid, get supernatant, supernatant liquor is filtered through ultrafiltration membrane, obtain salicornia europaeal juice;
(3) at 85-90 DEG C, add salicornia europaeal juice and carry out a slurry in described ripe soya-bean milk, during point slurry, evenly clicked and entered by described salicornia europaeal juice while stirring, selecting when presenting jellied bean curd to ripe soya-bean milk, dehydration, obtains salicornia europaeal bean curd.
Improve as one, in step (1), when soybean with water grinds to form soybean milk liquid, the weight ratio of described soya bean and water is 1:6.
Improve as one, in step (1), described bean dregs add water, and stir, and continue grinding, filter, discard bean dregs, obtain raw soya-bean milk after grinding.
As improving further, the weight ratio of described bean dregs and water is 1:3.
Improve as one, in step (3), keep 20-30 minute after some slurry, in time starching temperature drop to 70 DEG C, pour Bu Bao into, extrusion dehydration, obtain salicornia europaeal bean curd.
Owing to have employed technique scheme, the invention has the beneficial effects as follows:
The preparation method of salicornia europaeal bean curd provided by the invention, its step is simple, and raw materials used soya bean and salicornia europaeal are easy to get, cheap, makes its production cost lower, by the salicornia europaeal bean curd that the method is obtained, containing abundant mineral matter, trace element, amino acid and enzyme, and its good absorbing, the deficiency of Trace Elements in Human Body, amino acid and mineral matter can be supplemented, its mouthfeel is fresh and tender, have the salty of some sweet tastes, the present invention takes full advantage of coastal resources, is rare health food.
Detailed description of the invention
In order to make object of the present invention, technical scheme and advantage clearly understand, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
Embodiment one
A preparation method for salicornia europaeal bean curd, described preparation method comprises the following steps:
(1) remove shell soya bean 5 kilograms, soak, soak about 6-9 hour, be dipped to hand and pinch soya bean without till hard sense, pull soya bean out, soybean with water 30 kilograms grinds to form soybean milk liquid, filters, obtains bean dregs and raw soya-bean milk, at 90-110 DEG C, heat described raw soya-bean milk, obtain ripe soya-bean milk;
(2) get fresh salicornia europaeal, wash with water clean, cut or hack the salicornia europaeal after this cleaning, salicornia europaeal is extracted 10 hours in 10 DEG C of water, obtains extract, separating and extracting liquid, gets supernatant, is filtered by supernatant liquor through ultrafiltration membrane, obtains salicornia europaeal juice;
(3) at 85 DEG C, add salicornia europaeal juice and carry out a slurry in described ripe soya-bean milk, during point slurry, evenly clicked and entered by described salicornia europaeal juice while stirring, selecting when presenting jellied bean curd to ripe soya-bean milk, dehydration, obtains salicornia europaeal bean curd.
Embodiment two
A preparation method for salicornia europaeal bean curd, described preparation method comprises the following steps:
(1) remove shell soya bean 6 kilograms, soak, soak about 8 hours, be dipped to hand and pinch soya bean without till hard sense, pull soya bean out, soybean with water 36 kilograms grinds to form soybean milk liquid, filters, obtains bean dregs and raw soya-bean milk, at 90-110 DEG C, heat described raw soya-bean milk, obtain ripe soya-bean milk;
(2) get fresh salicornia europaeal, wash with water clean, cut or hack the salicornia europaeal after this cleaning, salicornia europaeal is extracted 8 hours in 20 DEG C of water, obtains extract, separating and extracting liquid, gets supernatant, is filtered by supernatant liquor through ultrafiltration membrane, obtains salicornia europaeal juice;
(3) at 90 DEG C, add salicornia europaeal juice and carry out a slurry in described ripe soya-bean milk, during point slurry, evenly clicked and entered by described salicornia europaeal juice while stirring, selecting when presenting jellied bean curd to ripe soya-bean milk, dehydration, obtains salicornia europaeal bean curd.
Embodiment three
A preparation method for salicornia europaeal bean curd, described preparation method comprises the following steps:
(1) remove shell soya bean 5 kilograms, soak, soak about 7 hours, be dipped to hand and pinch soya bean without till hard sense, pull soya bean out, soybean with water 30 kilograms grinds to form soybean milk liquid, filter, obtain bean dregs and raw soya-bean milk, described bean dregs add water, the weight ratio of bean dregs and water is 1:3, stirs, and continues grinding, filter after grinding, discard bean dregs, merge the raw soya-bean milk of twice gained, at 90-110 DEG C, heat described raw soya-bean milk, obtain ripe soya-bean milk;
(2) get fresh salicornia europaeal, wash with water clean, cut or hack the salicornia europaeal after this cleaning, salicornia europaeal is extracted 6 hours in 30 DEG C of water, obtains extract, separating and extracting liquid, gets supernatant, is filtered by supernatant liquor through ultrafiltration membrane, obtains salicornia europaeal juice;
(3) at 90 DEG C, add salicornia europaeal juice and carry out a slurry in described ripe soya-bean milk, during point slurry, evenly clicked and entered by described salicornia europaeal juice while stirring, selecting when presenting jellied bean curd to ripe soya-bean milk, dehydration, obtains salicornia europaeal bean curd.
Embodiment four
(1) remove shell soya bean 4 kilograms, soak, soak about 6 hours, be dipped to hand and pinch soya bean without till hard sense, pull soya bean out, soybean with water 24 kilograms grinds to form soybean milk liquid, filter, obtain bean dregs and raw soya-bean milk, described bean dregs add water, the weight ratio of bean dregs and water is 1:3, stirs, and continues grinding, filter after grinding, discard bean dregs, merge the raw soya-bean milk of twice gained, at 90-110 DEG C, heat described raw soya-bean milk, obtain ripe soya-bean milk;
(2) get fresh salicornia europaeal, wash with water clean, cut or hack the salicornia europaeal after this cleaning, salicornia europaeal is extracted 5 hours in 40 DEG C of water, obtains extract, separating and extracting liquid, gets supernatant, is filtered by supernatant liquor through ultrafiltration membrane, obtains salicornia europaeal juice;
(3) at 90 DEG C, add salicornia europaeal juice and carry out a slurry in described ripe soya-bean milk, during point slurry, evenly clicked and entered by described salicornia europaeal juice while stirring, selecting when presenting jellied bean curd to ripe soya-bean milk, dehydration, obtains salicornia europaeal bean curd.
Embodiment five
(1) remove shell soya bean 5 kilograms, soak, soak about 8 hours, be dipped to hand and pinch soya bean without till hard sense, pull soya bean out, soybean with water 30 kilograms grinds to form soybean milk liquid, filter, obtain bean dregs and raw soya-bean milk, described bean dregs add water, the weight ratio of bean dregs and water is 1:3, stirs, and continues grinding, filter after grinding, discard bean dregs, merge the raw soya-bean milk of twice gained, at 90-110 DEG C, heat described raw soya-bean milk, obtain ripe soya-bean milk;
(2) get fresh salicornia europaeal, wash with water clean, cut or hack the salicornia europaeal after this cleaning, salicornia europaeal is extracted 5 hours in 50 DEG C of water, obtains extract, separating and extracting liquid, gets supernatant, is filtered by supernatant liquor through ultrafiltration membrane, obtains salicornia europaeal juice;
(3) at 90 DEG C, in described ripe soya-bean milk, add salicornia europaeal juice carry out a slurry, during point slurry, while stirring described salicornia europaeal juice is is evenly clicked and entered, selecting when presenting jellied bean curd to ripe soya-bean milk, keep 20 minutes after some slurry, in time starching temperature drop to 70 DEG C, pour Bu Bao into, extrusion dehydration, obtain salicornia europaeal bean curd.
Embodiment six
(1) remove shell soya bean 6 kilograms, soak, soak about 8 hours, be dipped to hand and pinch soya bean without till hard sense, pull soya bean out, soybean with water 36 kilograms grinds to form soybean milk liquid, filter, obtain bean dregs and raw soya-bean milk, described bean dregs add water, the weight ratio of bean dregs and water is 1:3, stirs, and continues grinding, filter after grinding, discard bean dregs, merge the raw soya-bean milk of twice gained, at 90-110 DEG C, heat described raw soya-bean milk, obtain ripe soya-bean milk;
(2) get fresh salicornia europaeal, wash with water clean, cut or hack the salicornia europaeal after this cleaning, salicornia europaeal is extracted 4 hours in 60 DEG C of water, obtains extract, separating and extracting liquid, gets supernatant, is filtered by supernatant liquor through ultrafiltration membrane, obtains salicornia europaeal juice;
(3) at 90 DEG C, in described ripe soya-bean milk, add salicornia europaeal juice carry out a slurry, during point slurry, while stirring described salicornia europaeal juice is is evenly clicked and entered, selecting when presenting jellied bean curd to ripe soya-bean milk, keep 20 minutes after some slurry, in time starching temperature drop to 70 DEG C, pour Bu Bao into, extrusion dehydration, obtain salicornia europaeal bean curd.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.
Claims (5)
1. a preparation method for salicornia europaeal bean curd, is characterized in that, described preparation method comprises the following steps:
(1) remove shell soya bean, soak, be dipped to hand and pinch soya bean without till hard sense, pull soya bean out, soybean with water grinds to form soybean milk liquid, filters, obtains bean dregs and raw soya-bean milk, boiled by described raw soya-bean milk, obtain ripe soya-bean milk;
(2) get fresh salicornia europaeal, wash with water clean, cut or hack the salicornia europaeal after this cleaning, salicornia europaeal is extracted 4-10 hour in 10 DEG C of-60 DEG C of water, obtains extract, separating and extracting liquid, get supernatant, supernatant liquor is filtered through ultrafiltration membrane, obtain salicornia europaeal juice;
(3) at 85-90 DEG C, add salicornia europaeal juice and carry out a slurry in described ripe soya-bean milk, during point slurry, evenly clicked and entered by described salicornia europaeal juice while stirring, selecting when presenting jellied bean curd to ripe soya-bean milk, dehydration, obtains salicornia europaeal bean curd.
2. the preparation method of a kind of salicornia europaeal bean curd as claimed in claim 1, is characterized in that: in step (1), when soybean with water grinds to form soybean milk liquid, the weight ratio of described soya bean and water is 1:6.
3. the preparation method of a kind of salicornia europaeal bean curd as claimed in claim 1, is characterized in that: in step (1), described bean dregs add water, and stir, and continues grinding, filters, discard bean dregs, obtain raw soya-bean milk after grinding.
4. the preparation method of a kind of salicornia europaeal bean curd as claimed in claim 3, is characterized in that: the weight ratio of described bean dregs and water is 1:3.
5. the preparation method of a kind of salicornia europaeal bean curd as claimed in claim 1, is characterized in that: in step (3), keeps 20-30 minute, in time starching temperature drop to 70 DEG C, pour Bu Bao into, extrusion dehydration, obtain salicornia europaeal bean curd after some slurry.
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| CN201510468087.XA CN105145857A (en) | 2015-07-31 | 2015-07-31 | Preparation method of salicornia europaea bean curds |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1088401A (en) * | 1992-12-25 | 1994-06-29 | 沈阳市粮油食品科学研究所 | One preparation method that plants vegetables juice bean curd and bean product |
| CN101668436A (en) * | 2007-05-17 | 2010-03-10 | 植物盐有限公司 | Salicornia spp.-derived salt and its production process |
| CN104605029A (en) * | 2015-01-27 | 2015-05-13 | 孙怀兵 | Novel preparation method for soybean slurry water beancurd and beancurd product prepared by method |
| CN104642560A (en) * | 2015-03-12 | 2015-05-27 | 邓东生 | Bean curd and preparation method thereof |
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2015
- 2015-07-31 CN CN201510468087.XA patent/CN105145857A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1088401A (en) * | 1992-12-25 | 1994-06-29 | 沈阳市粮油食品科学研究所 | One preparation method that plants vegetables juice bean curd and bean product |
| CN101668436A (en) * | 2007-05-17 | 2010-03-10 | 植物盐有限公司 | Salicornia spp.-derived salt and its production process |
| CN104605029A (en) * | 2015-01-27 | 2015-05-13 | 孙怀兵 | Novel preparation method for soybean slurry water beancurd and beancurd product prepared by method |
| CN104642560A (en) * | 2015-03-12 | 2015-05-27 | 邓东生 | Bean curd and preparation method thereof |
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Application publication date: 20151216 |