CN105341179A

CN105341179A - Bean curd with duck blood and preparation method thereof

Info

Publication number: CN105341179A
Application number: CN201510886569.7A
Authority: CN
Inventors: 王传法
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-12-07
Filing date: 2015-12-07
Publication date: 2016-02-24

Abstract

The invention discloses bean curd with duck blood. The bean curd with duck blood is prepared from the following raw materials in parts by weight: 400-410 parts of soybeans, 30-33 parts of red beans, 4-5 parts of duck blood, 2-3 parts of tomato sauce, 1-2 parts of radix rehmanniae preparata, 4-5 parts of caulis spatholobi, 1-2 parts of codonopsis pilosula, 2-3 parts of radix paeoniae alba, 1.6-1.8 parts of chitosan, 1.6-1.8 parts of calcium chloride and 200-210 parts of an acetic acid solution having a concentration of 0.1 percent. According to the bean curd with duck blood, soybean milk is subjected to ultrahigh pressure treatment, the hydrophobic region of soybean protein can be exposed, the content of sulfydryl of the soybean protein can be increased, and the soybean protein reacts with a coagulator to form gel, the defects of bad color and flavor, nutrition loss and other defects of foods caused by traditional heat processing can be avoided, vitamin C can be used for inhibiting lipid materials in the soybeans from being oxidized to produce peroxide which has beany flavor, and the chitosan mixed with the coagulator has a good bacterium-inhibiting effect on escherichia coli, staphylococcus aureus and mildew, ancan be used for effectively prolonging the preservation period of bean curd and nourishing blood.

Description

A kind of Bean curd with duck blood and preparation method thereof

Technical field

The present invention relates to food processing technology field, particularly relate to a kind of Bean curd with duck blood and preparation method thereof.

Background technology

Main based on soya bean in the processing of bean curd.The key technology of Soybean production bean curd adds coagulating agent in soya-bean milk, and the quality of bean curd directly affects by the addition of coagulating agent and application, and the kind of coagulating agent also directly affects each side sensory evaluations such as bean curd type, taste.Traditional bean curd coagulant is mainly bittern and gypsum, and it is fast that it makes bean curd reaction speed, wayward.Along with improving constantly of the level of production, novel compound coagulant occurs in a large number, and composite solidification agent prescription major part mixes with existing coagulating agent.Shitosan be occurring in nature rarely found can form positively charged biological polymeric compound, the stable chemical nature of shitosan is good, and in human body, have the effect of nutrition and health care.Shitosan compound coagulant is utilized not only not have the toxicity of the coagulating agents such as similar bittern, but also have functional, also there is the function of bacteriostasis, preservation simultaneously, this makes the waste water of bean curd reuse, for being developed to novel foodstuff, not only increase the added value of bean curd, and alleviate environmental pressure.

Summary of the invention

The object of the invention is exactly the defect in order to make up prior art, provides a kind of Bean curd with duck blood and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of Bean curd with duck blood, be made up of the raw material of following weight portion:

Soybean 400-410, red bean 30-33, duck blood 4-5, catsup 2-3, cultivated land 1-2, reticulate millettia 4-5, Radix Codonopsis 1-2, root of herbaceous peony 2-3, shitosan 1.6-1.8, calcium chloride 1.6-1.8,0.1% acetum 200-210.

The preparation method of described Bean curd with duck blood, comprises the following steps:

(1) cultivated land, reticulate millettia, Radix Codonopsis, the root of herbaceous peony are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;

(2) water soybean being added 3 times soaks 8-10 hour at 15-20 DEG C, is then pulled out by soybean, mixes with vitamin C, and the water adding 5 times is sent in homogenizer homogeneous, then gained material is sent into centrifuge, and centrifugation bean dregs, obtain soya-bean milk;

(3) by soya-bean milk pressure treatment 30 minutes with 400MPa at 35 DEG C;

(4) container is put in shitosan, calcium chloride, 0.1% acetum mixing, pour step (3) gained material into, fully stir, leave standstill and solidify, obtain beans brain;

(5) mixed with duck blood by red bean, discharging after 25-30 minute is steamed in water proof big fire, breaks into mud, pulverize after freeze drying;

(6) beans brain is scooped in mould, then adds step (1), (5) gained material and leftover materials, first pressurize with the pressure of 38g/cm2, keep be 10 minutes pressing time, then continue pressure Virgin at the pressure using 76g/cm2 instead, the control time, at 30 minutes, to obtain final product.

Advantage of the present invention is: soya-bean milk is adopted ultra high pressure treatment by the present invention, the hydrophobic region of soybean protein can be exposed, increase the sulfhydryl content of soybean protein, gel is formed again with coagulating agent effect, the shortcomings such as the food color, smell and taste deterioration that traditional hot-working can be avoided to cause and nutrient loss, and the vitamin C added can suppress the oxidized production peroxide of the lipid material in soybean, produce beany flavor, simultaneously, shitosan well can coagulate wadding soybean protein in soya-bean milk, and the effect that acetum not only serves dissolving to shitosan also reduces the pH value of solution in the process of solidifying soya-bean milk, thus the isoelectric point reducing soybean protein makes soya-bean milk solidify, and shitosan mixing coagulating agent is to Escherichia coli, golden yellow grape bacillus, mould all has good bacteriostasis, its fungistatic effect is obvious, effectively can extend expiration date of bean curd, in addition, the present invention contains multiple Chinese herbal medicine, there is the effect of enriching blood.

Detailed description of the invention

A kind of Bean curd with duck blood, be made up of the raw material of following weight portion (kilogram):

Soybean 400, red bean 30, duck blood 4, catsup 2, cultivated land 1, reticulate millettia 4, Radix Codonopsis 1, the root of herbaceous peony 2, shitosan 1.6, calcium chloride 1.6,0.1% acetum 200.

(1) cultivated land, reticulate millettia, Radix Codonopsis, the root of herbaceous peony are added the water slow fire boiling 40 minutes of 5 times, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;

(2) water soybean being added 3 times soaks 8 hours at 15 DEG C, is then pulled out by soybean, mixes with vitamin C, and the water adding 5 times is sent in homogenizer homogeneous, then gained material is sent into centrifuge, and centrifugation bean dregs, obtain soya-bean milk;

(3) by soya-bean milk pressure treatment 30 minutes with 400MPa at 35 DEG C;

(5) mixed with duck blood by red bean, discharging after 25 minutes is steamed in water proof big fire, breaks into mud, pulverize after freeze drying;

Claims

1. a Bean curd with duck blood, is characterized in that being made up of the raw material of following weight portion:

2. the preparation method of Bean curd with duck blood according to claim 1, is characterized in that comprising the following steps:

(3) by soya-bean milk pressure treatment 30 minutes with 400MPa at 35 DEG C;