CN105767203A - Flax dried bean curd preparation method - Google Patents
Flax dried bean curd preparation method Download PDFInfo
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- CN105767203A CN105767203A CN201610178145.XA CN201610178145A CN105767203A CN 105767203 A CN105767203 A CN 105767203A CN 201610178145 A CN201610178145 A CN 201610178145A CN 105767203 A CN105767203 A CN 105767203A
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- dried bean
- flax
- linum
- powder
- bean curds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention discloses a flax dried bean curd preparation method. The preparation method comprises the following steps: flaxseeds are refinedly selected, the selected flaxseeds are stir-fried, and the stir-fried flaxseeds are ground into powder; refinedly selected soybeans are soaked to enable the soybeans to absorb water to be full, the soaked soybeans are ground into a pulp, the pulp is boiled at a temperature of 97-100 DEG C for 5-15 minutes, the residues are filtered out to obtain soybean milk, the temperature is lowered to 80-90 DEG C, the flax powder is added into the soybean milk, the soybean milk and the flax powder are mixed evenly, brine is added into the mixture to conduct curdling, when particles at sizes of sesame seeds appear in the soybean milk, the curdling is stopped, the temperature is kept at 65-75 DEG C to enable the curdled soybean milk to be curdled continuously with a lid covering, after the final curding is completed, the bean curd jelly is spooned on a package cloth, the package cloth is tied tightly, and the packaged bean curd jelly is pressed with a pressure to obtain white dried bean curds; brine water is prepared and boiled out, the obtained white dried bean curds are put into the boiled brine water to be boiled for 30 minutes, a fire is turned off, and the white dried bean curds are stewed for 3 hours to obtain the finished products of the flax dried bean curds. The obtained flax dried bean curds are healthy and delicious, unique in flavor, and hygienic and safe. The preparation method can improve the nutritional and health-care values of the dried bean curds, at the same time can also improve the flavor of the dried bean curds, so that the flax dried bean curds get a unique and fragrant nutty flavor.
Description
Technical field
The present invention relates to food processing field, be specifically related to the preparation method of a kind of linum dried tofu.
Background technology
Dried tofu is one of traditional bean product, delicious tasty and refreshing, and hard middle band is tough, is one cuisines having in the major styles of cooking.Dried tofu
Nutritious, containing a large amount of protein, fat, carbohydrate and the aminoacid of various needed by human, mineral and trace
Element.Dried tofu, possibly together with the bioactive ingredients such as soybean polypeptide, soybean isoflavone, can prevent and treat hypertension, diabetes, and regulation is exempted from
Epidemic disease function, increases the intake of calcium, promotes skeleton development.
Dried tofu is typically sold with bulk form.In recent years, dried tofu is made into the leisure food of instant bagged, unique flavor, carries
Convenient, very popular.But dried tofu itself is of less types, traditional processing technology is continued to use in preparation the most mostly, has limited to bean
Do the development of these tradition cuisines.
Linum is one of important oil crop of China, is also emerging health food.How unsaturated except rich in needed by human
Fatty acid-alpha-linolenic acid, flaxseed is possibly together with other important active component, such as secoisolariciresinol diglucoside, dietary fiber, protein
Deng.Wherein, secoisolariciresinol diglucoside has antitumor, osteoporosis and slows down the effects such as menopause syndrome.Flaxseed is main at present
For pressing siritch, during pressing siritch, substantial amounts of secoisolariciresinol diglucoside, dietary fiber and protein all lie in
Linum slag is wasted.Additionally, flaxseed is the most nutritious, also there is after baking extremely strong nut local flavor.In states such as America and Europes,
During the food such as baking bread, cookies, often add flaxseed, to improve the healthy nutritive value of food, be also food simultaneously
Bring the nut local flavor of delicate fragrance.
Summary of the invention
It is an object of the invention to provide a kind of health delicious, linum dried tofu of unique flavor, safe and sanitary, to overcome dried tofu to produce
Middle kind is single, healthy nutritive value can not get the defect that promotes always, by linum baking, milling process and dried tofu being processed
Technique combines and produces linum dried tofu, can not only improve the healthy nutritive value of dried tofu, can also improve the local flavor of dried tofu simultaneously, make
It obtains a kind of uniqueness, the nut local flavor of delicate fragrance.
For achieving the above object, the technical scheme that the present invention takes is:
The preparation method of a kind of linum dried tofu, comprises the steps:
S1, selected flaxseed 5-15 part put into frying pan, after 90-100 DEG C of parch 8-10 minute, are milled into powder；
S2, selected Semen sojae atricolor 100 parts, soaks after within 8-12 hour, making Semen sojae atricolor water suction full, grinds pulping, amount of water during defibrination
For Semen sojae atricolor weight 3-5 times；
S3, the bean milk of step S2 milled is boiled 5-15 minute at 97-100 DEG C after, filtering residue is standby；
S4, the bean milk of step S3 gained is cooled to 80-90 DEG C, adds the linum powder of step S1 gained, stir 3-5 minute,
After making bean milk and linum powder mix homogeneously, starch with salt point, the halt slurry when the granule of Semen Sesami size occurs in bean milk, keep
Temperature 65-75 DEG C is squatted and is starched 20-30 minute, obtains soybean curd；
S5, take squeezing plate one piece, wooden frame is placed above, completes infantees in wooden frame, then the soybean curd of step S4 gained is scooped infantees
On, then infantees to be tightened, pressurization compacting, pressure is 0.09-0.15 kilogram/square centimeter, pulls down after 25～30 minutes
Infantees, obtains Semen Vignae Cylindricae and does；
S6, take clear water and pour in pot, put into bittern material by bittern material and water weight ratio 1: 50, after boiling, put into the white of step S5 gained
Dried tofu, it is 1: 2-1: 3 that Semen Vignae Cylindricae does the ratio with clear water, boils 30 minutes, then closes fire stewing 3 hours, has both obtained finished product linum dried tofu.
Preferably, described bittern material is by following raw material weight dispensing: anistree 70-80 part, Fructus Foeniculi 30-40 part, green tea 30-40
Part, black tea 60-70 part, chilli 15-20 part, crystal sugar 100-150 part, salt 100-150 part, soy sauce 100-150 part.
The method have the advantages that
Semen sojae atricolor and the linum of selecting appropriate ratio are that primary raw material prepares linum dried tofu so that gained linum dried tofu is rich in α-Caulis et Folium Lini
The neutraceutical active ingredients such as acid, secoisolariciresinol diglucoside, dietary fiber, protein, have lowering blood pressure and blood fat, suppression thrombosis, benefit
The plurality of health care functions such as intelligence, prophylaxis of tumours and diabetes, hence it is evident that improve the healthy nutritive value of dried tofu.By linum is carried out
Parch processes, so that the linum dried tofu of gained has a kind of uniqueness, strong nut local flavor, changes tradition original flavor bean
Dry mouthfeel.The linum dried tofu of gained of the present invention is health delicious, unique flavor, safe and sanitary, has the highest nutrition simultaneously and protects
Strong effect.
Detailed description of the invention
In order to make objects and advantages of the present invention clearer, below in conjunction with embodiment, the present invention is carried out the most specifically
Bright.Should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not intended to limit the present invention.
In following example, bittern material is by following raw material weight dispensing: anistree 70-80 part, Fructus Foeniculi 30-40 part, green tea 30-40
Part, black tea 60-70 part, chilli 15-20 part, crystal sugar 100-150 part, salt 100-150 part, soy sauce 100-150 part.
Embodiment 1
(1) prepare linum powder: selected flaxseed 1 kilogram, after cleaning, put into frying pan, 100 DEG C of parches 10 minutes, then grind
Make powder；
(2) soak: selected Semen sojae atricolor 10 kilograms, Semen sojae atricolor is soaked 12 hours in water, make Semen sojae atricolor water suction full；
(3) defibrination: take soaked Semen sojae atricolor and grind pulping, during defibrination, amount of water is 3-5 times of Semen sojae atricolor weight；
(4) mashing off: by the bean milk of milled mashing off 15 minutes at 97-100 DEG C, standby after well-done bean milk filtering residue；
(5) select slurry with squat slurry: well-done bean milk is cooled to 80-90 DEG C, add linum powder, stir 5 minutes, make bean milk with
Linum powder mix homogeneously.Mix homogeneously i.e. can use salt point to starch, the halt slurry when occurring the granule of Semen Sesami size in bean milk, so
Rear holding temperature is 65-75 DEG C of crouching slurry 30 minutes, obtains soybean curd；
(6) compressing: to take squeezing plate one piece, wooden frame is placed above, in wooden frame, completes infantees, then the bean by step S4 gained
Rotten brain scoops on infantees, is then tightened by infantees, and pressurization compacting, pressure is 0.1 kilogram/square centimeter, tears open after 30 minutes
Lower infantees, obtains Semen Vignae Cylindricae and does；
(7) stew in soy sauce: take clear water and pour in pot, puts into bittern material by bittern material and water weight ratio 1: 50, puts into step S5 institute after boiling
The Semen Vignae Cylindricae obtained does, and it is 1: 2 that Semen Vignae Cylindricae does the ratio with clear water, boils 30 minutes, then closes fiery stewing 3 hours, both obtained finished product linum bean
Dry.
The above is only the preferred embodiment of the present invention, it is noted that for those skilled in the art,
Under the premise without departing from the principles of the invention, it is also possible to make some improvements and modifications, these improvements and modifications also should be regarded as this
Bright protection domain.
Claims (2)
1. the preparation method of a linum dried tofu, it is characterised in that comprise the steps:
S1, selected flaxseed 5-15 part put into frying pan, after 90-100 DEG C of parch 8-10 minute, are milled into powder；
S2, selected Semen sojae atricolor 100 parts, soaks after within 8-12 hour, making Semen sojae atricolor water suction full, grinds pulping, amount of water during defibrination
For Semen sojae atricolor weight 3-5 times；
S3, the bean milk of step S2 milled is boiled 5-15 minute at 97-100 DEG C after, filtering residue is standby；
S4, the bean milk of step S3 gained is cooled to 80-90 DEG C, adds the linum powder of step S1 gained, stir 3-5 minute,
After making bean milk and linum powder mix homogeneously, starch with salt point, the halt slurry when the granule of Semen Sesami size occurs in bean milk, keep
Temperature 65-75 DEG C is squatted and is starched 20-30 minute, obtains soybean curd；
S5, take squeezing plate one piece, wooden frame is placed above, completes infantees in wooden frame, then the soybean curd of step S4 gained is scooped infantees
On, then infantees to be tightened, pressurization compacting, pressure is 0.09-0.15 kilogram/square centimeter, pulls down after 25～30 minutes
Infantees, obtains Semen Vignae Cylindricae and does；
S6, take clear water and pour in pot, put into bittern material by bittern material and water weight ratio 1: 50, after boiling, put into the white of step S5 gained
Dried tofu, it is 1: 2-1: 3 that Semen Vignae Cylindricae does the ratio with clear water, after boiling 30 minutes, closes fire stewing 3 hours, has both obtained finished product linum dried tofu.
The preparation method of a kind of linum dried tofu the most according to claim 1, it is characterised in that described bittern material presses following raw material
Weight batching: anistree 70-80 part, Fructus Foeniculi 30-40 part, green tea 30-40 part, black tea 60-70 part, chilli 15-20
Part, crystal sugar 100-150 part, salt 100-150 part, soy sauce 100-150 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610178145.XA CN105767203A (en) | 2016-03-21 | 2016-03-21 | Flax dried bean curd preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610178145.XA CN105767203A (en) | 2016-03-21 | 2016-03-21 | Flax dried bean curd preparation method |
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| Publication Number | Publication Date |
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| CN105767203A true CN105767203A (en) | 2016-07-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610178145.XA Pending CN105767203A (en) | 2016-03-21 | 2016-03-21 | Flax dried bean curd preparation method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109258829A (en) * | 2018-11-05 | 2019-01-25 | 重庆江海食品开发有限公司 | A kind of original flavor dried bean curd formula and preparation method thereof |
| CN109258830A (en) * | 2018-11-05 | 2019-01-25 | 重庆江海食品开发有限公司 | A kind of spicy dried bean curd preparation method and its formula |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068134A (en) * | 2014-07-16 | 2014-10-01 | 安徽三只松鼠电子商务有限公司 | Manufacturing method for dried bean curd with red jujubes and Chinese wolfberries |
| CN104351352A (en) * | 2014-10-21 | 2015-02-18 | 韩忠敏 | Manufacturing method of handmade dried bean curd with filling and dried bean curd product |
| CN105028675A (en) * | 2015-08-11 | 2015-11-11 | 贵州省大方县黔香源食品有限责任公司 | Thizoma gastrodiae dried tofu and preparing method of rhizoma gastrodiae dried tofu |
-
2016
- 2016-03-21 CN CN201610178145.XA patent/CN105767203A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068134A (en) * | 2014-07-16 | 2014-10-01 | 安徽三只松鼠电子商务有限公司 | Manufacturing method for dried bean curd with red jujubes and Chinese wolfberries |
| CN104351352A (en) * | 2014-10-21 | 2015-02-18 | 韩忠敏 | Manufacturing method of handmade dried bean curd with filling and dried bean curd product |
| CN105028675A (en) * | 2015-08-11 | 2015-11-11 | 贵州省大方县黔香源食品有限责任公司 | Thizoma gastrodiae dried tofu and preparing method of rhizoma gastrodiae dried tofu |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109258829A (en) * | 2018-11-05 | 2019-01-25 | 重庆江海食品开发有限公司 | A kind of original flavor dried bean curd formula and preparation method thereof |
| CN109258830A (en) * | 2018-11-05 | 2019-01-25 | 重庆江海食品开发有限公司 | A kind of spicy dried bean curd preparation method and its formula |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160720 |
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