CN105831272A - Instant spicy dried bean curd - Google Patents
Instant spicy dried bean curd Download PDFInfo
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- CN105831272A CN105831272A CN201610208475.9A CN201610208475A CN105831272A CN 105831272 A CN105831272 A CN 105831272A CN 201610208475 A CN201610208475 A CN 201610208475A CN 105831272 A CN105831272 A CN 105831272A
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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
Abstract
The invention discloses an instant spicy dried bean curd. The instant spicy dried bean curd is made from soybeans, purple yam, towel gourd, lemon, Reineckea carnea, elm fruit, Vitex negundo L., Herb of Ghostplant Wormwood, Astilbe chinensis, acetic acid bacteria, a spice, edible salt, maltose and a tea pigment. The instant spicy dried bean curd has the advantages of tender mouthfeel, high chewiness and elasticity, dense fragrance, spicy and tasty mouthfeel, light green color, balanced nutrition, easy absorption and comprehensive health functions, and can moisten lung, relive coughs, protect heart and cerebral vessels, prevent oxidation and ageing, enhance immunity, prevent cancers, keep youth and care skins; Chinese herbal medicines and soybean milk are boiled together to make components be fully fused, so the beany smell is eliminated; fruit and vegetable juices are fermented with the acetic acid bacteria, so absorption is promoted, the alkalinity and charges of the soybean milk are neutralized, aggregation deposition of proteins is promoted, the fruit fragrance is dense, the color of the dried bean curd is enriched, the strength of the dried bean curd is enhanced, and the dried bean curd is safe and healthy; and only a small amount of water is squeezed out, so the workload is saved, nutrition components are reserved, the water resource is saved, and the cost is reduced.
Description
Technical field
The invention mainly relates to bean product manufacture field, particularly relate to a kind of spicy instant dried tofu.
Background technology
Dried tofu is the abbreviation of dried bean curd, one of Han nationality's traditional soybean product, is the reprocessing goods of bean curd.Salty perfume (or spice) is tasty and refreshing, and hard middle band is tough, puts not bad for a long time, is to have one cuisines in China's major styles of cooking.Dried bean curd is nutritious, containing a large amount of protein, fat, carbohydrate, possibly together with the mineral of the multiple needed by human body such as calcium, phosphorus, ferrum, is described as " vegetarian ham ".Dried bean curd has preferable health care, it is possible to protection cardiovascular and cerebrovascular vessel, enhancing development, improves immunity, cardioprotection.
The dried tofu sold in the market, have need to cook through secondary, have is direct-edible, but nutrition and health care function is more single, along with people's rhythm of life is progressively accelerated, the raising of quality of life, requires more and more higher to processing, local flavor, nutrition and the health care of food, and the instant dried tofu of a kind of delicious food, health, health care is needed in market badly.
Summary of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of spicy instant dried tofu.
A kind of spicy instant dried tofu, is made up of the raw material of following weight portion: Semen Glycines 120 ~ 130, Rhizoma Dioscoreae 7 ~ 9, Fructus Luffae 6 ~ 8, Fructus Citri Limoniae 6 ~ 8, Herba Reineckeae Carneae 1.6 ~ 1.8, Ulmus pumila L. 1.6 ~ 1.8, Fructus Viticis Negundo 1.4 ~ 1.6, Herba artemisiae lactiflorae 1.4 ~ 1.6, Herba astilbes chinensis 1.2 ~ 1.4, acetic acid bacteria 2.2 ~ 2.4, spice 2.2 ~ 2.4, Sal 2.1 ~ 2.3, maltose 4 ~ 5, tea pigment 0.2 ~ 0.3.
Described spice, is made up of the raw material of following weight ratio: anistree: Fructus Capsici: Fructus Zanthoxyli: Fructus Piperis Longi: Fructus Piperis: Semen Alpiniae Katsumadai: Rhizoma Zingiberis: Fructus Tsaoko: fragrant sand: Xin Geng: Rhizoma Homalomenae: Cortex Acanthopancis: Yellow Fructus Gardeniae: Folium Perillae: Flos Caryophylli: Radix Glycyrrhizae: Pericarpium Citri junoris=11 ~ 12:8 ~ 10:7 ~ 9:6 ~ 8:6 ~ 8:6 ~ 7:6 ~ 7:6 ~ 7:5 ~ 6:5 ~ 6:5 ~ 6:4 ~ 5:4 ~ 5:4 ~ 5:4 ~ 5:4 ~ 5:4 ~ 5.
A kind of preparation method of spicy instant dried tofu, it concretely comprises the following steps:
null(1) Semen Glycines is cleaned，Roguing，Pulverize，Cross 140 ~ 160 mesh sieves，Obtain Semen sojae atricolor powder，Add 38 ~ 40 DEG C of warm water of Semen sojae atricolor powder weight 1.2 ~ 1.4 times amount，Ultrasonic 23 ~ 25 minutes of 42 ~ 44KHz，8000 revs/min are centrifuged 15 minutes，Obtain bean milk and bean dregs，38 ~ 40 DEG C of warm water of bean dregs weight 1.1 ~ 1.3 times amount are added in bean dregs，Ultrasonic 20 ~ 22 minutes of 40 ~ 42KHz，10000 revs/min are centrifuged 15 minutes，Obtain bean milk and bean dregs，38 ~ 40 DEG C of warm water of bean dregs weight 0.7 ~ 0.9 times amount are added in bean dregs，Ultrasonic 16 ~ 18 minutes of 36 ~ 38KHz，10000 revs/min are centrifuged 15 minutes，Can fully pulverize，Extract beneficiating ingredient，Improve bean milk crushing juice rate and work efficiency，Take bean milk，Merge all bean milk，42 ~ 43 DEG C of be concentrated into original volume 1/2，Obtain Semen Glycines soybean milk；
(2) by Herba Reineckeae Carneae, Ulmus pumila L., Fructus Viticis Negundo, Herba artemisiae lactiflorae and Herba astilbes chinensis are cleaned, pulverize, cross 100 ~ 120 mesh, obtain Chinese medicine powder, add the edible alcohol solution that volume fraction is 72 ~ 74% of Chinese medicine powder weight 2.4 ~ 2.6 times amount, 82 ~ 84 DEG C of water-baths, 32 ~ 34KHz supersound extraction 33 ~ 35 minutes, 5000 revs/min are centrifuged 10 minutes, obtain extracting solution and medicinal residues, the hot water of 96 ~ 100 DEG C of addition medicinal residues weight 2 ~ 3 times amount in medicinal residues, 32 ~ 34KHz supersound extraction 27 ~ 29 minutes, 5000 revs/min are centrifuged 10 minutes, fully rapid extraction Effective Component of Chinese Medicine, improve work efficiency, obtain extracting solution and medicinal residues, merge all extracting solution, 46 ~ 48 DEG C of vacuum rotatings are concentrated into the 1/4 of original volume, obtain Chinese medicine extraction liquid；
(3) being placed in container by Semen Glycines soybean milk, add Chinese medicine extraction liquid, after big fire is boiled, remove surface offscum, add compound vitamin and tea pigment, 32 ~ 34 revs/min of stirrings are to melting completely, and keeping temperature is 98 ~ 100 DEG C, must boil bean milk；
(4) Rhizoma Dioscoreae, Fructus Luffae and Fructus Citri Limoniae being cleaned, stalk, chopping, making beating, cross 120 ~ 140 mesh sieves, 5000 revs/min are centrifuged 16 ~ 18 minutes, take clear liquid, obtain fruit and vegetable juice；
(5) maltose is added in fruit and vegetable juice, after being completely dissolved, 121 DEG C of sterilizings 16 ~ 18 minutes, naturally cool to 39 ~ 42 DEG C, add acetic acid bacteria, decompose macromolecular substances, sweet mouthfeel, easily absorb, mix homogeneously, is placed in 34 ~ 36 DEG C of ferment at constant temperature 16 ~ 18 hours, obtains fermentation liquid；
(6) divide fermentation liquid 5 ~ 6 times to pour into and boil in bean milk, 42 ~ 44 revs/min are stirred, every minor tick 80 ~ 90 seconds, stirring 90 ~ 100 seconds is continued after being added completely into, neutralize bean milk basicity and protein charge, promote protein aggregation, strengthen dried tofu intensity, keep 86 ~ 88 DEG C, stand 16 ~ 18 minutes, stir with 53 ~ 55 revs/min, add in dried tofu mould, the accumulation number of plies is 30 ~ 40 layers, white gauze it is spaced between every layer, every layer thickness 7 ~ 8mm, top layer cover plate, extrude, to 42 ~ 44% (w/w) that moisture is dried tofu weight, remove white gauze, cutting, obtain dried tofu；
(7) adding the water of dried tofu weight 3 ~ 4 times amount in container, add Sal and spice, big fire is boiled, and adds dried tofu, little fire keeps micro-boiling, boils 40 ~ 50 minutes, had not just had dried tofu to the water yield, keeps 80 ~ 90 DEG C, soak dried tofu 20 ~ 30 minutes, take out, dewatering, obtain spicy instant dried tofu；
(8) add flavor pack, be vacuum-packed while hot, 29 ~ 30kGy radiation sterilization 26 ~ 28 minutes, obtain finished product.
The dried tofu extruding of described step (6), 7 ~ 9 minutes, the most slowly extruding 3 ~ 4 minutes, then crushing failure at high speed, then mould is turned upside down, make the extruding of all dried tofus uniformly, crushing failure at high speed 6 ~ 7 minutes.
The flavor pack of described step (8) is Fructus Capsici bag, and weight is 5g/ bag, and the weight ratio of each composition is: Fructus Capsici powder: cumin powder: Testa oryzae oil=2.2 ~ 2.4:1.6 ~ 1.8:1.1 ~ 1.3.
Rhizoma Dioscoreae: nutritious, it is possible to antitussive and antiasthmatic, builds up resistance, blood pressure lowering, blood sugar lowering, tonifying speen and tonifying kidney, antioxidation, looks improving and the skin nourishing.
Fructus Luffae: comprehensive nutrition, it is possible to preventing phlegm from forming and stopping coughing, heat-clearing and toxic substances removing, antiallergic, resisting pathogenic microbes, beauty and skin care, anticancer.
Fructus Citri Limoniae: nutritious, it is possible to preventing phlegm from forming and stopping coughing, protection cardiovascular and cerebrovascular vessel, antioxidation, defying age, enhancing immunity, the liver protecting, anticancer, beauty treatment weight reducing.
Herba Reineckeae Carneae: nourishing the lung to arrest cough, synthetism of dispeling the wind, anti-inflammation, heat-clearing and toxic substances removing.
Ulmus pumila L.: spleen-benefiting mind-tranquilizing, clearing heart fire, relieving cough and resolving phlegm, clearing away heat and promoting diuresis, parasite killing is subsided a swelling, and improves sleep, prevents and treats neurasthenia, promotes gastrointestinal function.
Fructus Viticis Negundo: antitussive and antiasthmatic, antiinflammatory is degerming, builds up resistance, and promotes gastrointestinal function, blood pressure lowering, relaxing muscles and tendons to promote blood circulation, resisting fatigue, improves sleep.
Herba artemisiae lactiflorae: antitussive and antiasthmatic, liver protection and eyesight, promoting blood circulation to remove blood stasis, inducing diuresis to remove edema, promote wound healing.
Herba astilbes chinensis: clearing and antitussive, eliminating stasis to stop pain, expelling wind and removing dampness.
Tea pigment: blood pressure lowering, blood fat reducing, protection cardiovascular and cerebrovascular vessel, antioxidation, raising immunity, defying age, anticancer.
The invention have the advantage that the spicy instant dried tofu of one that the present invention provides, abundant raw material, mouthfeel is delicate; chew strength, flexible, aromatic flavor; spicy good to eat, color and luster is light green, balanced in nutrition; being prone to absorb, health care is comprehensive, it is possible to nourishing the lung to arrest cough; protection cardiovascular and cerebrovascular vessel, antioxidation, defying age; enhancing immunity, anticancer, beauty and skin care；Semen Glycines is first pulverized and soaks afterwards, it is possible to increase degree of grinding, promotes that effective ingredient separates out, and saves Semen Glycines usage amount, cost-effective；Medicinal herb components wide material sources, cheap, carry out infusion together with bean milk, composition merges fully, it is possible to eliminate beany flavor；Fruit and vegetable juice after acetic fermentation, produces prebiotic substance when long, promotes to absorb, and adds after boiling bean milk, neutralizing bean milk basicity and electric charge, promote protein aggregation precipitation, pure natural coagulant, the smell of fruits is very sweet, abundant dried tofu color and luster, strengthens dried tofu intensity, safety and Health, antiasthmatic-antitussive；Add moisture suitable, only a small amount of moisture need to be extruded, save workload, Simplified flowsheet, retain nutritional labeling, saving water resource, reduce cost.
Detailed description of the invention
With specific embodiment, the present invention is described below, is not limitation of the present invention.
Embodiment 1
A kind of spicy instant dried tofu, is made up of the raw material of following weight portion: Semen Glycines 120, Rhizoma Dioscoreae 7, Fructus Luffae 6, Fructus Citri Limoniae 6, Herba Reineckeae Carneae 1.6, Ulmus pumila L. 1.6, Fructus Viticis Negundo 1.4, Herba artemisiae lactiflorae 1.4, Herba astilbes chinensis 1.2, acetic acid bacteria 2.2, spice 2.2, Sal 2.1, maltose 4, tea pigment 0.2.
Described spice, is made up of the raw material of following weight ratio: anistree: Fructus Capsici: Fructus Zanthoxyli: Fructus Piperis Longi: Fructus Piperis: Semen Alpiniae Katsumadai: Rhizoma Zingiberis: Fructus Tsaoko: fragrant sand: Xin Geng: Rhizoma Homalomenae: Cortex Acanthopancis: Yellow Fructus Gardeniae: Folium Perillae: Flos Caryophylli: Radix Glycyrrhizae: Pericarpium Citri junoris=11:8:7:6:6:6:6:6:5:5:5:4:4:4:4:4:4.
A kind of preparation method of spicy instant dried tofu, it concretely comprises the following steps:
(1) Semen Glycines is cleaned, roguing, pulverize, cross 140 mesh sieves, obtain Semen sojae atricolor powder, add 38 DEG C of warm water of Semen sojae atricolor powder weight 1.2 times amount, ultrasonic 23 minutes of 42KHz, 8000 revs/min are centrifuged 15 minutes, obtain bean milk and bean slag, 38 DEG C of warm water of bean dregs weight 1.1 times amount are added in bean dregs, ultrasonic 20 minutes of 40KHz, 10000 revs/min are centrifuged 15 minutes, obtain bean milk and bean slag, 38 DEG C of warm water of bean dregs weight 0.7 times amount are added in bean dregs, ultrasonic 16 minutes of 36KHz, 10000 revs/min are centrifuged 15 minutes, can fully pulverize, extract beneficiating ingredient, improve bean milk crushing juice rate and work efficiency, take bean milk, merge all bean milk, 42 DEG C of be concentrated into original volume 1/2, obtain Semen Glycines soybean milk；
(2) by Herba Reineckeae Carneae, Ulmus pumila L., Fructus Viticis Negundo, Herba artemisiae lactiflorae and Herba astilbes chinensis are cleaned, pulverize, cross 100 mesh, obtain Chinese medicine powder, add the edible alcohol solution that volume fraction is 72% of Chinese medicine powder weight 2.4 times amount, 82 DEG C of water-baths, 32KHz supersound extraction 33 minutes, 5000 revs/min are centrifuged 10 minutes, obtain extracting solution and medicinal residues, the hot water of 96 DEG C of addition medicinal residues weight 2 times amount in medicinal residues, 32KHz supersound extraction 27 minutes, 5000 revs/min are centrifuged 10 minutes, fully rapid extraction Effective Component of Chinese Medicine, improve work efficiency, obtain extracting solution and medicinal residues, merge all extracting solution, 46 DEG C of vacuum rotatings are concentrated into the 1/4 of original volume, obtain Chinese medicine extraction liquid；
(3) being placed in container by Semen Glycines soybean milk, add Chinese medicine extraction liquid, after big fire is boiled, remove surface offscum, add compound vitamin and tea pigment, 32 revs/min of stirrings are to melting completely, and keeping temperature is 98 DEG C, must boil bean milk；
(4) Rhizoma Dioscoreae, Fructus Luffae and Fructus Citri Limoniae being cleaned, stalk, chopping, making beating, cross 120 mesh sieves, 5000 revs/min are centrifuged 16 minutes, take clear liquid, obtain fruit and vegetable juice；
(5) maltose is added in fruit and vegetable juice, after being completely dissolved, 121 DEG C of sterilizings 16 minutes, naturally cool to 39 DEG C, add acetic acid bacteria, decompose macromolecular substances, sweet mouthfeel, easily absorb, mix homogeneously, be placed in 34 DEG C of ferment at constant temperature 16 hours, obtain fermentation liquid；
(6) divide fermentation liquid 5 times to pour into and boil in bean milk, 42 revs/min are stirred, every minor tick 80 seconds, continue stirring 90 seconds after being added completely into, neutralize bean milk basicity and protein charge, promote protein aggregation, strengthen dried tofu intensity, keep 86 DEG C, stand 16 minutes, stirring with 53 revs/min, add in dried tofu mould, the accumulation number of plies is 30 layers, white gauze it is spaced between every layer, every layer thickness 7mm, top layer cover plate, extrude, to 42% (w/w) that moisture is dried tofu weight, remove white gauze, cutting, obtain dried tofu；
(7) adding the water of dried tofu weight 3 times amount in container, add Sal and spice, big fire is boiled, and adds dried tofu, and little fire keeps micro-boiling, boils 40 minutes, just do not had dried tofu to the water yield, keep 80 DEG C, soak dried tofu 20 minutes, takes out, dewatering, obtain spicy instant dried tofu；
(8) add flavor pack, be vacuum-packed while hot, 29kGy radiation sterilization 26 minutes, obtain finished product.
The dried tofu extruding of described step (6), 7 minutes, the most slowly extruding 3 minutes, then crushing failure at high speed, then mould is turned upside down, make the extruding of all dried tofus uniformly, crushing failure at high speed 6 minutes.
The flavor pack of described step (8) is Fructus Capsici bag, and weight is 5g/ bag, and the weight ratio of each composition is: Fructus Capsici powder: cumin powder: Testa oryzae oil=2.2:1.6:1.1.
Embodiment 2
A kind of spicy instant dried tofu, is made up of the raw material of following weight portion: Semen Glycines 125, Rhizoma Dioscoreae 8, Fructus Luffae 7, Fructus Citri Limoniae 7, Herba Reineckeae Carneae 1.7, Ulmus pumila L. 1.7, Fructus Viticis Negundo 1.5, Herba artemisiae lactiflorae 1.5, Herba astilbes chinensis 1.3, acetic acid bacteria 2.3, spice 2.3, Sal 2.2, maltose 4.5, tea pigment 0.2.
Described spice, is made up of the raw material of following weight ratio: anistree: Fructus Capsici: Fructus Zanthoxyli: Fructus Piperis Longi: Fructus Piperis: Semen Alpiniae Katsumadai: Rhizoma Zingiberis: Fructus Tsaoko: fragrant sand: Xin Geng: Rhizoma Homalomenae: Cortex Acanthopancis: Yellow Fructus Gardeniae: Folium Perillae: Flos Caryophylli: Radix Glycyrrhizae: Pericarpium Citri junoris=11:9:8:7:7:6:6:6:5:5:5:4:4:4:4:4:4.
A kind of preparation method of spicy instant dried tofu, it concretely comprises the following steps:
(1) Semen Glycines is cleaned, roguing, pulverize, cross 150 mesh sieves, obtain Semen sojae atricolor powder, add 39 DEG C of warm water of Semen sojae atricolor powder weight 1.3 times amount, ultrasonic 24 minutes of 43KHz, 8000 revs/min are centrifuged 15 minutes, obtain bean milk and bean slag, 39 DEG C of warm water of bean dregs weight 1.2 times amount are added in bean dregs, ultrasonic 21 minutes of 41KHz, 10000 revs/min are centrifuged 15 minutes, obtain bean milk and bean slag, 39 DEG C of warm water of bean dregs weight 0.8 times amount are added in bean dregs, ultrasonic 17 minutes of 37KHz, 10000 revs/min are centrifuged 15 minutes, can fully pulverize, extract beneficiating ingredient, improve bean milk crushing juice rate and work efficiency, take bean milk, merge all bean milk, 42 DEG C of be concentrated into original volume 1/2, obtain Semen Glycines soybean milk；
(2) by Herba Reineckeae Carneae, Ulmus pumila L., Fructus Viticis Negundo, Herba artemisiae lactiflorae and Herba astilbes chinensis are cleaned, pulverize, cross 110 mesh, obtain Chinese medicine powder, add the edible alcohol solution that volume fraction is 73% of Chinese medicine powder weight 2.5 times amount, 83 DEG C of water-baths, 33KHz supersound extraction 34 minutes, 5000 revs/min are centrifuged 10 minutes, obtain extracting solution and medicinal residues, the hot water of 98 DEG C of addition medicinal residues weight 2.5 times amount in medicinal residues, 33KHz supersound extraction 28 minutes, 5000 revs/min are centrifuged 10 minutes, fully rapid extraction Effective Component of Chinese Medicine, improve work efficiency, obtain extracting solution and medicinal residues, merge all extracting solution, 47 DEG C of vacuum rotatings are concentrated into the 1/4 of original volume, obtain Chinese medicine extraction liquid；
(3) being placed in container by Semen Glycines soybean milk, add Chinese medicine extraction liquid, after big fire is boiled, remove surface offscum, add compound vitamin and tea pigment, 33 revs/min of stirrings are to melting completely, and keeping temperature is 99 DEG C, must boil bean milk；
(4) Rhizoma Dioscoreae, Fructus Luffae and Fructus Citri Limoniae being cleaned, stalk, chopping, making beating, cross 130 mesh sieves, 5000 revs/min are centrifuged 17 minutes, take clear liquid, obtain fruit and vegetable juice；
(5) maltose is added in fruit and vegetable juice, after being completely dissolved, 121 DEG C of sterilizings 17 minutes, naturally cool to 41 DEG C, add acetic acid bacteria, decompose macromolecular substances, sweet mouthfeel, easily absorb, mix homogeneously, be placed in 35 DEG C of ferment at constant temperature 17 hours, obtain fermentation liquid；
(6) divide fermentation liquid 6 times to pour into and boil in bean milk, 43 revs/min are stirred, every minor tick 85 seconds, continue stirring 95 seconds after being added completely into, neutralize bean milk basicity and protein charge, promote protein aggregation, strengthen dried tofu intensity, keep 87 DEG C, stand 17 minutes, stirring with 54 revs/min, add in dried tofu mould, the accumulation number of plies is 35 layers, white gauze it is spaced between every layer, every layer thickness 7mm, top layer cover plate, extrude, to 43% (w/w) that moisture is dried tofu weight, remove white gauze, cutting, obtain dried tofu；
(7) adding the water of dried tofu weight 3.5 times amount in container, add Sal and spice, big fire is boiled, and adds dried tofu, little fire keeps micro-boiling, boils 45 minutes, had not just had dried tofu to the water yield, keeps 85 DEG C, soak dried tofu 25 minutes, take out, dewatering, obtain spicy instant dried tofu；
(8) add flavor pack, be vacuum-packed while hot, 29.5kGy radiation sterilization 27 minutes, obtain finished product.
The dried tofu extruding of described step (6), 8 minutes, the most slowly extruding 3 minutes, then crushing failure at high speed, then mould is turned upside down, make the extruding of all dried tofus uniformly, crushing failure at high speed 6 minutes.
The flavor pack of described step (8) is Fructus Capsici bag, and weight is 5g/ bag, and the weight ratio of each composition is: Fructus Capsici powder: cumin powder: Testa oryzae oil=2.3:1.7:1.2.
Embodiment 3
A kind of spicy instant dried tofu, is made up of the raw material of following weight portion: Semen Glycines 130, Rhizoma Dioscoreae 9, Fructus Luffae 8, Fructus Citri Limoniae 8, Herba Reineckeae Carneae 1.8, Ulmus pumila L. 1.8, Fructus Viticis Negundo 1.6, Herba artemisiae lactiflorae 1.6, Herba astilbes chinensis 1.4, acetic acid bacteria 2.4, spice 2.4, Sal 2.3, maltose 5, tea pigment 0.3.
Described spice, is made up of the raw material of following weight ratio: anistree: Fructus Capsici: Fructus Zanthoxyli: Fructus Piperis Longi: Fructus Piperis: Semen Alpiniae Katsumadai: Rhizoma Zingiberis: Fructus Tsaoko: fragrant sand: Xin Geng: Rhizoma Homalomenae: Cortex Acanthopancis: Yellow Fructus Gardeniae: Folium Perillae: Flos Caryophylli: Radix Glycyrrhizae: Pericarpium Citri junoris=12:10:9:8:8:7:7:7:6:6:6:5:5:5:5:5:5.
A kind of preparation method of spicy instant dried tofu, it concretely comprises the following steps:
(1) Semen Glycines is cleaned, roguing, pulverize, cross 160 mesh sieves, obtain Semen sojae atricolor powder, add 40 DEG C of warm water of Semen sojae atricolor powder weight 1.4 times amount, ultrasonic 25 minutes of 44KHz, 8000 revs/min are centrifuged 15 minutes, obtain bean milk and bean slag, 40 DEG C of warm water of bean dregs weight 1.3 times amount are added in bean dregs, ultrasonic 22 minutes of 42KHz, 10000 revs/min are centrifuged 15 minutes, obtain bean milk and bean slag, 40 DEG C of warm water of bean dregs weight 0.9 times amount are added in bean dregs, ultrasonic 18 minutes of 38KHz, 10000 revs/min are centrifuged 15 minutes, can fully pulverize, extract beneficiating ingredient, improve bean milk crushing juice rate and work efficiency, take bean milk, merge all bean milk, 43 DEG C of be concentrated into original volume 1/2, obtain Semen Glycines soybean milk；
(2) by Herba Reineckeae Carneae, Ulmus pumila L., Fructus Viticis Negundo, Herba artemisiae lactiflorae and Herba astilbes chinensis are cleaned, pulverize, cross 120 mesh, obtain Chinese medicine powder, add the edible alcohol solution that volume fraction is 74% of Chinese medicine powder weight 2.6 times amount, 84 DEG C of water-baths, 34KHz supersound extraction 35 minutes, 5000 revs/min are centrifuged 10 minutes, obtain extracting solution and medicinal residues, the hot water of 100 DEG C of addition medicinal residues weight 3 times amount in medicinal residues, 34KHz supersound extraction 29 minutes, 5000 revs/min are centrifuged 10 minutes, fully rapid extraction Effective Component of Chinese Medicine, improve work efficiency, obtain extracting solution and medicinal residues, merge all extracting solution, 48 DEG C of vacuum rotatings are concentrated into the 1/4 of original volume, obtain Chinese medicine extraction liquid；
(3) being placed in container by Semen Glycines soybean milk, add Chinese medicine extraction liquid, after big fire is boiled, remove surface offscum, add compound vitamin and tea pigment, 34 revs/min of stirrings are to melting completely, and keeping temperature is 100 DEG C, must boil bean milk；
(4) Rhizoma Dioscoreae, Fructus Luffae and Fructus Citri Limoniae being cleaned, stalk, chopping, making beating, cross 140 mesh sieves, 5000 revs/min are centrifuged 18 minutes, take clear liquid, obtain fruit and vegetable juice；
(5) maltose is added in fruit and vegetable juice, after being completely dissolved, 121 DEG C of sterilizings 18 minutes, naturally cool to 42 DEG C, add acetic acid bacteria, decompose macromolecular substances, sweet mouthfeel, easily absorb, mix homogeneously, be placed in 36 DEG C of ferment at constant temperature 18 hours, obtain fermentation liquid；
(6) divide fermentation liquid 6 times to pour into and boil in bean milk, 44 revs/min are stirred, every minor tick 90 seconds, continue stirring 100 seconds after being added completely into, neutralize bean milk basicity and protein charge, promote protein aggregation, strengthen dried tofu intensity, keep 88 DEG C, stand 18 minutes, stirring with 55 revs/min, add in dried tofu mould, the accumulation number of plies is 40 layers, white gauze it is spaced between every layer, every layer thickness 8mm, top layer cover plate, extrude, to 44% (w/w) that moisture is dried tofu weight, remove white gauze, cutting, obtain dried tofu；
(7) adding the water of dried tofu weight 4 times amount in container, add Sal and spice, big fire is boiled, and adds dried tofu, and little fire keeps micro-boiling, boils 50 minutes, just do not had dried tofu to the water yield, keep 90 DEG C, soak dried tofu 30 minutes, takes out, dewatering, obtain spicy instant dried tofu；
(8) add flavor pack, be vacuum-packed while hot, 30kGy radiation sterilization 28 minutes, obtain finished product.
The dried tofu extruding of described step (6), 9 minutes, the most slowly extruding 4 minutes, then crushing failure at high speed, then mould is turned upside down, make the extruding of all dried tofus uniformly, crushing failure at high speed 7 minutes.
The flavor pack of described step (8) is Fructus Capsici bag, and weight is 5g/ bag, and the weight ratio of each composition is: Fructus Capsici powder: cumin powder: Testa oryzae oil=2.4:1.8:1.3.
Comparative example
Commercially available common spicy instant dried tofu.
Embodiment and the subjective appreciation of comparative example dried tofu:
Randomly choosing 30 people, the dried tofu of embodiment and comparative example is evaluated by everyone, each full marks 10 points, gives a mark each respectively, results averaged.The results of sensory evaluation of embodiment and comparative example dried tofu is shown in Table 1.
Table 1: embodiment and the results of sensory evaluation of comparative example dried tofu
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example |
| Local flavor | 9 | 9 | 9 | 6 |
| Mouthfeel | 9 | 9 | 9 | 6 |
| Color and luster | 9 | 9 | 9 | 6 |
| Tissue | 9 | 9 | 9 | 7 |
| Chewiness | 9 | 9 | 9 | 6 |
Showing from the result of table 1, the spicy instant dried tofu of the present invention, color and luster is light green, and bean is fragrant and fruital blends, aromatic flavor, harmony, and mouthfeel is delicate, smooth, chews strength, and flexible, spicy agreeable to the taste, organizational structure is fine and closely woven, pore-free, obtains liking of consumers in general.
Embodiment and the cough suppressing effect of comparative example dried tofu:
Effective: cough, have sore throat, the symptom such as hoarseness alleviates or disappears；
Invalid: cough, have sore throat, the symptom such as hoarseness is constant or increases the weight of.
Randomly choose 400 people that cough degree is similar, be randomly divided into 4 groups, often organize 100 people, carry out normal working and learning for each person every day, eat the dried tofu 30 grams of this group for each person every day, and do not eat other cough suppressing medicine, 15 days persistent period, the situation of the tested symptom of cough front and back is contrasted；The cough suppressing effect of embodiment and comparative example dried tofu is shown in Table 2.
Table 2: cough suppressing effect (effective percentage/(%) of embodiment and comparative example dried tofu
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example |
| Cough | 68 | 72 | 66 | 7 |
| Have sore throat | 74 | 71 | 73 | 8 |
| Hoarseness | 69 | 73 | 71 | 6 |
From table 2 it can be seen that the spicy instant dried tofu of embodiment is after tested, the effective percentage after the edible dried tofu of embodiment cough patients, apparently higher than comparative example, illustrates that the spicy instant dried tofu that the present invention provides has obvious cough suppressing effect.
Claims (5)
1. a spicy instant dried tofu, it is characterized in that, be made up of the raw material of following weight portion: Semen Glycines 120 ~ 130, Rhizoma Dioscoreae 7 ~ 9, Fructus Luffae 6 ~ 8, Fructus Citri Limoniae 6 ~ 8, Herba Reineckeae Carneae 1.6 ~ 1.8, Ulmus pumila L. 1.6 ~ 1.8, Fructus Viticis Negundo 1.4 ~ 1.6, Herba artemisiae lactiflorae 1.4 ~ 1.6, Herba astilbes chinensis 1.2 ~ 1.4, acetic acid bacteria 2.2 ~ 2.4, spice 2.2 ~ 2.4, Sal 2.1 ~ 2.3, maltose 4 ~ 5, tea pigment 0.2 ~ 0.3.
Spicy instant dried tofu the most according to claim 1, it is characterized in that, described spice, is made up of the raw material of following weight ratio: anistree: Fructus Capsici: Fructus Zanthoxyli: Fructus Piperis Longi: Fructus Piperis: Semen Alpiniae Katsumadai: Rhizoma Zingiberis: Fructus Tsaoko: fragrant sand: Xin Geng: Rhizoma Homalomenae: Cortex Acanthopancis: Yellow Fructus Gardeniae: Folium Perillae: Flos Caryophylli: Radix Glycyrrhizae: Pericarpium Citri junoris=11 ~ 12:8 ~ 10:7 ~ 9:6 ~ 8:6 ~ 8:6 ~ 7:6 ~ 7:6 ~ 7:5 ~ 6:5 ~ 6:5 ~ 6:4 ~ 5:4 ~ 5:4 ~ 5:4 ~ 5:4 ~ 5:4 ~ 5.
The preparation method of the most spicy instant dried tofu, it is characterised in that specifically include following steps:
null(1) Semen Glycines is cleaned，Roguing，Pulverize，Cross 140 ~ 160 mesh sieves，Obtain Semen sojae atricolor powder，Add 38 ~ 40 DEG C of warm water of Semen sojae atricolor powder weight 1.2 ~ 1.4 times amount，Ultrasonic 23 ~ 25 minutes of 42 ~ 44KHz，8000 revs/min are centrifuged 15 minutes，Obtain bean milk and bean dregs，38 ~ 40 DEG C of warm water of bean dregs weight 1.1 ~ 1.3 times amount are added in bean dregs，Ultrasonic 20 ~ 22 minutes of 40 ~ 42KHz，10000 revs/min are centrifuged 15 minutes，Obtain bean milk and bean dregs，38 ~ 40 DEG C of warm water of bean dregs weight 0.7 ~ 0.9 times amount are added in bean dregs，Ultrasonic 16 ~ 18 minutes of 36 ~ 38KHz，10000 revs/min are centrifuged 15 minutes，Take bean milk，Merge all bean milk，42 ~ 43 DEG C of be concentrated into original volume 1/2，Obtain Semen Glycines soybean milk；
(2) by Herba Reineckeae Carneae, Ulmus pumila L., Fructus Viticis Negundo, Herba artemisiae lactiflorae and Herba astilbes chinensis are cleaned, pulverize, cross 100 ~ 120 mesh, obtain Chinese medicine powder, add the edible alcohol solution that volume fraction is 72 ~ 74% of Chinese medicine powder weight 2.4 ~ 2.6 times amount, 82 ~ 84 DEG C of water-baths, 32 ~ 34KHz supersound extraction 33 ~ 35 minutes, 5000 revs/min are centrifuged 10 minutes, obtain extracting solution and medicinal residues, the hot water of 96 ~ 100 DEG C of addition medicinal residues weight 2 ~ 3 times amount in medicinal residues, 32 ~ 34KHz supersound extraction 27 ~ 29 minutes, 5000 revs/min are centrifuged 10 minutes, obtain extracting solution and medicinal residues, merge all extracting solution, 46 ~ 48 DEG C of vacuum rotatings are concentrated into the 1/4 of original volume, obtain Chinese medicine extraction liquid；
(3) being placed in container by Semen Glycines soybean milk, add Chinese medicine extraction liquid, after big fire is boiled, remove surface offscum, add compound vitamin and tea pigment, 32 ~ 34 revs/min of stirrings are to melting completely, and keeping temperature is 98 ~ 100 DEG C, must boil bean milk；
(4) Rhizoma Dioscoreae, Fructus Luffae and Fructus Citri Limoniae being cleaned, stalk, chopping, making beating, cross 120 ~ 140 mesh sieves, 5000 revs/min are centrifuged 16 ~ 18 minutes, take clear liquid, obtain fruit and vegetable juice；
(5) maltose is added in fruit and vegetable juice, after being completely dissolved, 121 DEG C of sterilizings 16 ~ 18 minutes, naturally cool to 39 ~ 42 DEG C, add acetic acid bacteria, mix homogeneously, be placed in 34 ~ 36 DEG C of ferment at constant temperature 16 ~ 18 hours, obtain fermentation liquid；
(6) dividing fermentation liquid 5 ~ 6 times to pour into and boil in bean milk, 42 ~ 44 revs/min are stirred, every minor tick 80 ~ 90 seconds, continue stirring 90 ~ 100 seconds after being added completely into, keep 86 ~ 88 DEG C, stand 16 ~ 18 minutes, stirring with 53 ~ 55 revs/min, add in dried tofu mould, the accumulation number of plies is 30 ~ 40 layers, white gauze, every layer thickness 7 ~ 8mm, top layer cover plate it is spaced between every layer, extrude, to 42 ~ 44% (w/w) that moisture is dried tofu weight, remove white gauze, cutting, obtains dried tofu；
(7) adding the water of dried tofu weight 3 ~ 4 times amount in container, add Sal and spice, big fire is boiled, and adds dried tofu, little fire keeps micro-boiling, boils 40 ~ 50 minutes, had not just had dried tofu to the water yield, keeps 80 ~ 90 DEG C, soak dried tofu 20 ~ 30 minutes, take out, dewatering, obtain spicy instant dried tofu；
(8) add flavor pack, be vacuum-packed while hot, 29 ~ 30kGy radiation sterilization 26 ~ 28 minutes, obtain finished product.
The preparation method of the most spicy instant dried tofu, it is characterised in that the dried tofu extruding of described step (6), 7 ~ 9 minutes, the most slowly extruding 3 ~ 4 minutes, then crushing failure at high speed, then mould is turned upside down, crushing failure at high speed 6 ~ 7 minutes.
The preparation method of the most spicy instant dried tofu, it is characterised in that the flavor pack of described step (8) is Fructus Capsici bag, weight is 5g/ bag, and the weight ratio of each composition is: Fructus Capsici powder: cumin powder: Testa oryzae oil=2.2 ~ 2.4:1.6 ~ 1.8:1.1 ~ 1.3.
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| CN106720418A (en) * | 2016-11-25 | 2017-05-31 | 安庆市胡氏食品有限公司 | A kind of spicy type dried bean curd |
| CN107242300A (en) * | 2017-07-15 | 2017-10-13 | 合肥市凤落河豆制食品有限公司 | A kind of beautifying face and moistering lotion Chinese rose fragrance of a flower buckwheat soy sauce pickled bean curd |
| CN107494761A (en) * | 2017-10-13 | 2017-12-22 | 梁学军 | A kind of Moringa bean curd stick |
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