CN105145860A - Black soybean fermented bean curd containing wild fiddlehead fern and making method of fermented bean curd - Google Patents
Black soybean fermented bean curd containing wild fiddlehead fern and making method of fermented bean curd Download PDFInfo
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- CN105145860A CN105145860A CN201510534284.7A CN201510534284A CN105145860A CN 105145860 A CN105145860 A CN 105145860A CN 201510534284 A CN201510534284 A CN 201510534284A CN 105145860 A CN105145860 A CN 105145860A
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Abstract
The invention discloses black soybean fermented bean curd containing wild fiddlehead fern and a making method of the black soybean fermented bean curd and relates to the technical field of soybean product processing. The black soybean fermented bean curd comprises, by weight, 850-900 parts of black soybean, 45-50 parts of Chinese yam, 30-35 parts of kudzu vine root, 15-20 parts of egg white, 12-16 parts of wild fiddlehead fern, 8-11 parts of bamboo shoot, 10-15 parts of Chinese chestnut, 6-8 parts of lotus seed, 18-22 parts of apple, 15-20 parts of strawberry, 10-15 parts of papaya, 8-12 parts of grape, 6-10 parts of edible alkali and 12-15 parts of seasoning. The black soybean fermented bean curd has the advantages that the black soybean is used as the main raw material, vegetables and fruits such as the Chinese yam, the kudzu vine root and the wild fiddlehead fern are added, and the made black soybean fermented bean curd is rich in nutrition, delicious and mellow in taste and smooth and fine in texture; plant extract is used as brine to avoid the problem of potential food safety hazard due to the fact that the brine containing chemical components is used.
Description
Technical field:
The present invention relates to bean product processing technique field, be specifically related to a kind of wild fiddlehead black soya bean fermented bean curd and preparation method thereof.
Background technology:
Fermented bean curd is also known as fermented bean curd, and be Han nationality's Traditional Folk cuisines that China spreads thousands of years, its mouthfeel is good, nutrition is high, is one unfailing delicious food.Fermented bean curd is the same with fermented soya bean and other bean product, is all the healthy food that nutritionist praises highly energetically.Its raw material-dried bean curd bean product that originally nutritive value is very high, protein content reaches 15-20%, suitable with meat, simultaneously calcareous containing what enrich.Have passed through the fermentation of mould in the manufacturing process of fermented bean curd, make the digestibility of protein higher, vitamin content is abundanter.Phytic acid because of decomposed by microbial in beans, makes the mineral matter such as iron, zinc that in soybean, absorptivity is very low originally more easily be absorbed by the body.Meanwhile, the unexistent vitamin B12 of general vegetable food due to Microbe synthesis, the people of vegetarian diet often eats a little fermented bean curd, can prevent pernicious anaemia.
Black soya bean has high protein, characteristic low in calories, and the content of trace element as zinc, copper, magnesium, molybdenum, selenium, fluorine etc. is all very high.Black soya bean, nature and flavor are sweet, flat, nontoxic.Have invigorate blood circulation, Li Shui, dispel the wind, clearing heat and detoxicating, nourish strong blood, function that qi-restoratives crow sends out, be the abundantest health-care good product of plant Middle nutrition.At present, commercially available fermented bean curd is made mainly with soya bean greatly, and raw material are single, nutritive value and health care relatively low, be difficult to the health demand meeting consumer.
Summary of the invention:
Technical problem to be solved by this invention is to provide a kind of nutritious, high protein and wild fiddlehead black soya bean fermented bean curd low in calories and preparation method thereof.
Technical problem to be solved by this invention adopts following technical scheme to realize:
A kind of wild fiddlehead black soya bean fermented bean curd, is made by the raw material of following parts by weight:
Black soya bean 850-900 part, Chinese yam 45-50 part, root of kudzu vine 30-35 part, egg white 15-20 part, wild fiddlehead 12-16 part, bamboo shoots 8-11 part, Chinese chestnut 10-15 part, lotus seeds 6-8 part, apple 18-22 part, strawberry 15-20 part, pawpaw 10-15 part, grape 8-12 part, dietary alkali 6-10 part, flavoring 12-15 part.
Described flavoring is made up of the raw material of following parts by weight: mushroom 18-22 part, ailanthus prickly ash leaf 15-18 part, Radix Glycyrrhizae 13-16 part, sea sedge 12-15 part, Chinese toon 12-15 part, chilli powder 10-13 part, Lemon Basil 10-13 part, gardenia 8-11 part, purple perilla 8-11 part, peanut powder 6-10 part, ginger 6-10 part, chicken fat 5-8 part, salt 5-8 part, fragrant poor 4-7 part, Chinese prickly ash 4-6 part, black sesame oil 90-100 part, its preparation method is: first added in black sesame oil by mushroom and boil dehydration, then ailanthus prickly ash leaf is added, Radix Glycyrrhizae, Chinese toon, Lemon Basil, purple perilla, fragrant grain and Chinese prickly ash, continue to boil 10-15min, stop heating, add sea sedge, gardenia and the stewing 5-10min of ginger, filter while hot, under stirring, oil is added chilli powder, peanut powder, in chicken fat and salt, fully mix.
A preparation method for wild fiddlehead black soya bean fermented bean curd, comprises the steps:
(1) will apple, strawberry, pawpaw and grape peeling stripping and slicing after add in juice extractor, add wait water gaging squeeze the juice, filtration, obtain fruit juice;
(2) dietary alkali is added water be made into sig water, then in sig water, add black soya bean, constantly stir and rub black soya bean, rinse black soya bean with flowing clear water subsequently, then black soya bean is added in clear water soak 8-12h;
(3) soaked black soya bean is ground pulping together with Chinese yam, the root of kudzu vine, add egg white after filtering, add bittern point slurry after then mixed serum being heated to 80-85 DEG C, crouching brain 10-15min, then wrap up with gauze and squeeze into block bean curd base;
(4) on bean curd base, inoculate mucor, ferment 3-5 days in 25-30 DEG C of fermenting cellar, and after the flocculent white Mucor that bean curd base grows is mouldy, salt adding is pickled, and salting period is 4-7 days;
(5) wild fiddlehead, bamboo shoots, Chinese chestnut and lotus seeds water proof are cooked, smash to pieces after cooling, then add fruit juice, mix obtained fruit-and-vegetable puree;
(6) the bean curd base pickled is put into flavoring and soak 3-5min, then at its surface parcel one deck fruit-and-vegetable puree, then bean curd base is loaded terrine, and add water-stop in terrine outer, finally terrine is put into cellar storage 3-4 month, obtain fermented bean curd.
Described bittern is made up of the raw material of following parts by weight: Mao Xu Cao 12-16 part, Alfalfa 10-13 part, wild cabbage 8-12 part, laver 6-10 part, shepherd's purse 6-10 part, sea-tangle 3-6 part, water 50-60 part, its preparation method is: be added to the water after being pulverized by all raw materials, be heated to fluidized state insulation and extract 30-45min, filter, filtrate is bittern.
The invention has the beneficial effects as follows: the present invention take black soya bean as primary raw material, add the vegetables and fruits such as Chinese yam, the root of kudzu vine and wild fiddlehead, the black soya bean fermented bean curd of obtained rich in nutritive value, delicious flavour, mellow in taste, quality exquisiteness; And adopt plant extraction liquid as bittern, avoid the edible safety potential problem existed because using the bittern containing chemical composition.
Detailed description of the invention:
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
A kind of wild fiddlehead black soya bean fermented bean curd, is made by the raw material of following parts by weight:
850 parts, black soya bean, Chinese yam 50 parts, the root of kudzu vine 30 parts, 15 parts, egg white, wild fiddlehead 12 parts, 8 parts, bamboo shoots, Chinese chestnut 10 parts, 8 parts, lotus seeds, apple 18 parts, strawberry 15 parts, pawpaw 10 parts, grape 8 parts, dietary alkali 8 parts, flavoring 12 parts.
Wherein, first 20 parts of mushrooms are added in 100 portions of black sesame oils and boil dehydration, then 15 parts of ailanthus prickly ash leaves, 14 portions of Radix Glycyrrhizaes, 12 portions of Chinese toons, 10 parts of Lemon Basils, 10 portions of purple perillas, 5 parts of fragrant grains and 5 portions of Chinese prickly ashes are added, continue to boil 15min, stop heating, add 12 portions of sea sedges, 8 portions of gardenias and 7 parts of stewing 5min of ginger, filter while hot, under stirring, oil is added in 12 portions of chilli powders, 8 portions of peanut powders, 8 portions of chicken fat and 6 portions of salt, fully mix and obtain flavoring.
Carry out the making of wild fiddlehead black soya bean fermented bean curd according to above-mentioned raw materials formula, its method comprises the steps:
(1) will apple, strawberry, pawpaw and grape peeling stripping and slicing after add in juice extractor, add wait water gaging squeeze the juice, filtration, obtain fruit juice;
(2) dietary alkali is added water be made into sig water, then in sig water, add black soya bean, constantly stir and rub black soya bean, rinse black soya bean with flowing clear water subsequently, then black soya bean is added in clear water soak 12h;
(3) soaked black soya bean is ground pulping together with Chinese yam, the root of kudzu vine, add egg white after filtering, add bittern point slurry after then mixed serum being heated to 80-85 DEG C, crouching brain 10min, then wrap up with gauze and squeeze into block bean curd base;
(4) on bean curd base, inoculate mucor, ferment 3-5 days in 25-30 DEG C of fermenting cellar, and after the flocculent white Mucor that bean curd base grows is mouldy, salt adding is pickled, and salting period is 7 days;
(5) wild fiddlehead, bamboo shoots, Chinese chestnut and lotus seeds water proof are cooked, smash to pieces after cooling, then add fruit juice, mix obtained fruit-and-vegetable puree;
(6) the bean curd base pickled is put into flavoring and soak 5min, then at its surface parcel one deck fruit-and-vegetable puree, then bean curd base is loaded terrine, and add water-stop in terrine outer, finally terrine is put into cellar storage 3-4 month, obtain fermented bean curd.
Wherein, 15 parts of Mao Xu Caos, 12 portions of Alfalfas, 8 portions of wild cabbages, 8 portions of lavers, 8 portions of shepherd's purses, 4 portions of sea-tangles are added in 60 parts of water, be heated to fluidized state insulation and extract 45min, filter, filtrate is bittern.
Embodiment 2
A kind of wild fiddlehead black soya bean fermented bean curd, is made by the raw material of following parts by weight:
900 parts, black soya bean, Chinese yam 45 parts, the root of kudzu vine 35 parts, 15 parts, egg white, wild fiddlehead 15 parts, 10 parts, bamboo shoots, Chinese chestnut 12 parts, 8 parts, lotus seeds, apple 20 parts, strawberry 18 parts, pawpaw 12 parts, grape 10 parts, dietary alkali 8 parts, flavoring 15 parts.
The flavoring of the present embodiment and the preparation method of black soya bean fermented bean curd are with embodiment 1.
Embodiment 3
A kind of wild fiddlehead black soya bean fermented bean curd, is made by the raw material of following parts by weight:
900 parts, black soya bean, Chinese yam 50 parts, the root of kudzu vine 30 parts, 20 parts, egg white, wild fiddlehead 16 parts, 11 parts, bamboo shoots, Chinese chestnut 15 parts, 7 parts, lotus seeds, apple 22 parts, strawberry 20 parts, pawpaw 10 parts, grape 8 parts, dietary alkali 10 parts, flavoring 15 parts.
The flavoring of the present embodiment and the preparation method of black soya bean fermented bean curd are with embodiment 1.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (2)
1. a wild fiddlehead black soya bean fermented bean curd, is characterized in that, be made by the raw material of following parts by weight:
Black soya bean 850-900 part, Chinese yam 45-50 part, root of kudzu vine 30-35 part, egg white 15-20 part, wild fiddlehead 12-16 part, bamboo shoots 8-11 part, Chinese chestnut 10-15 part, lotus seeds 6-8 part, apple 18-22 part, strawberry 15-20 part, pawpaw 10-15 part, grape 8-12 part, dietary alkali 6-10 part, flavoring 12-15 part;
Described flavoring is made up of the raw material of following parts by weight: mushroom 18-22 part, ailanthus prickly ash leaf 15-18 part, Radix Glycyrrhizae 13-16 part, sea sedge 12-15 part, Chinese toon 12-15 part, chilli powder 10-13 part, Lemon Basil 10-13 part, gardenia 8-11 part, purple perilla 8-11 part, peanut powder 6-10 part, ginger 6-10 part, chicken fat 5-8 part, salt 5-8 part, fragrant poor 4-7 part, Chinese prickly ash 4-6 part, black sesame oil 90-100 part, its preparation method is: first added in black sesame oil by mushroom and boil dehydration, then ailanthus prickly ash leaf is added, Radix Glycyrrhizae, Chinese toon, Lemon Basil, purple perilla, fragrant grain and Chinese prickly ash, continue to boil 10-15min, stop heating, add sea sedge, gardenia and the stewing 5-10min of ginger, filter while hot, under stirring, oil is added chilli powder, peanut powder, in chicken fat and salt, fully mix.
2. a preparation method for wild fiddlehead black soya bean fermented bean curd as claimed in claim 1, is characterized in that, comprise the steps:
(1) will apple, strawberry, pawpaw and grape peeling stripping and slicing after add in juice extractor, add wait water gaging squeeze the juice, filtration, obtain fruit juice;
(2) dietary alkali is added water be made into sig water, then in sig water, add black soya bean, constantly stir and rub black soya bean, rinse black soya bean with flowing clear water subsequently, then black soya bean is added in clear water soak 8-12h;
(3) soaked black soya bean is ground pulping together with Chinese yam, the root of kudzu vine, add egg white after filtering, add bittern point slurry after then mixed serum being heated to 80-85 DEG C, crouching brain 10-15min, then wrap up with gauze and squeeze into block bean curd base;
(4) on bean curd base, inoculate mucor, ferment 3-5 days in 25-30 DEG C of fermenting cellar, and after the flocculent white Mucor that bean curd base grows is mouldy, salt adding is pickled, and salting period is 4-7 days;
(5) wild fiddlehead, bamboo shoots, Chinese chestnut and lotus seeds water proof are cooked, smash to pieces after cooling, then add fruit juice, mix obtained fruit-and-vegetable puree;
(6) the bean curd base pickled is put into flavoring and soak 3-5min, then at its surface parcel one deck fruit-and-vegetable puree, then bean curd base is loaded terrine, and add water-stop in terrine outer, finally terrine is put into cellar storage 3-4 month, obtain fermented bean curd;
Described bittern is made up of the raw material of following parts by weight: Mao Xu Cao 12-16 part, Alfalfa 10-13 part, wild cabbage 8-12 part, laver 6-10 part, shepherd's purse 6-10 part, sea-tangle 3-6 part, water 50-60 part, its preparation method is: be added to the water after being pulverized by all raw materials, be heated to fluidized state insulation and extract 30-45min, filter, filtrate is bittern.
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Cited By (2)
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| CN107041429A (en) * | 2017-05-06 | 2017-08-15 | 宁波市北仑区梅山天糯酱品厂 | A kind of preparation method of anti-oxidant fermented bean curd |
| CN107094904A (en) * | 2017-05-06 | 2017-08-29 | 宁波市北仑区梅山天糯酱品厂 | A kind of preparation method of Multifunctional bean curd breast |
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Cited By (2)
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| CN107041429A (en) * | 2017-05-06 | 2017-08-15 | 宁波市北仑区梅山天糯酱品厂 | A kind of preparation method of anti-oxidant fermented bean curd |
| CN107094904A (en) * | 2017-05-06 | 2017-08-29 | 宁波市北仑区梅山天糯酱品厂 | A kind of preparation method of Multifunctional bean curd breast |
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