CN105918484A - Cancer-preventing dried bean curd - Google Patents
Cancer-preventing dried bean curd Download PDFInfo
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- CN105918484A CN105918484A CN201610308694.4A CN201610308694A CN105918484A CN 105918484 A CN105918484 A CN 105918484A CN 201610308694 A CN201610308694 A CN 201610308694A CN 105918484 A CN105918484 A CN 105918484A
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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 cancer-preventing dried bean curd. The cancer-preventing dried bean curd is prepared from the following materials: soybeans, brine, fresh ginger, fennels, illicium verum, Chinese prickly ash, dried orange peels, Chinese cinnamon, table salt, common curculigo rhizomes, radix stemonae, atropa belladonna, leatherleaf mahonia, purple sweet potatoes, hawthorn fruits, black Chinese wolfberry fruits, purple kohlrabi and grifola frondosa. The dried bean curd prepared by the invention are mellow in aroma, smooth and tender in taste and rich in nutrition. The dried bean curd has the pharmacodynamic functions of benefiting lungs, stopping cough, quenching thirst, cooling blood, dispelling cold, warming kidney, clearing away heat and detoxifying; moreover, the dried bean curd has very good cancer-preventing effects, and is especially suitable for people who live irregular lives to eat. In addition, the preparation method is scientific and rational, so that comprehensive utilization ratio of the materials can be raised by 15-18%; thus, the preparation method very well reduces production cost, and has extremely high promotional values.
Description
Technical field
The present invention relates to bean product manufacture field, be specifically related to a kind of anticancer dried bean curd.
Background technology
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 matter of the multiple needed by human body such as calcium, phosphorus, iron.Dried bean curd can add the condiment such as salt, fennel, Chinese prickly ash, aniseed, rhizoma zingiberis in manufacturing process, not only perfume (or spice) but also fresh, eats for a long time and does not minds, is described as " vegetarian ham ".
In existing dried bean curd manufacturing process, due to unreasonable, the imperfection of manufacture craft of material composition collocation, causing the dried bean curd mouthfeel made pained, immalleable without bite, fragrance is the strongest, and the utilization rate of material is the highest.In order to make dried bean curd more tasty, now frequently with the method for stew in soy sauce, boiling water in the thick gravy of preparation will be put into continue boiling 2 ~ 3h by dried bean curd, then take out, although this mode can improve the tasty effect of dried bean curd to a certain extent, but boiling water heating boiling can destroy certain nutriment composition for a long time, reduce nutritive value and the mouthfeel of dried bean curd.
Along with the quickening of modern life rhythm, worse and worse, cancer patient's health status of people also gets more and more, and cancer, because coming from dietary structure and habits and customs not science, therefore by healthy eating habit, can suppress the generation of cancer more.The freshest rare to the bean product with preferable anti-cancer function.
Summary of the invention
In order to solve the problems referred to above, the invention provides a kind of anticancer dried bean curd.
The present invention is achieved through the following technical solutions:
A kind of anticancer dried bean curd, is made up of the material of following weight portion:
50 parts of soya beans, 20 parts of bittern, 0.5 part of ginger, 0.6 part of fennel, 1 part of anise, 1 part of Chinese prickly ash, 0.8 part of dried orange peel, 0.5 part of cassia bark, 5 parts of salt, 5 parts of thizoma curculiginises, 4 parts of tubers of stemona, 3 parts of belladonna (herb)s, 4 parts of leatherleaf mahonias, 1 part of purple potato, 2 parts of hawthorn, 3 parts of black matrimony vines, 2 parts of purple kohlrabis, 2 parts of grifola frondosus.
Further, the preparation method of described dried bean curd comprises the steps:
(1) soya bean processes: first soya bean is carried out the removal of impurity, is then placed in the clear water of its gross mass 3 ~ 4 times soaking, and heating keeps water temperature to be 32 ~ 34 DEG C, soaks 4 ~ 6h, until soybean surface-brightening, does not has elephant skin, till skin of beancurd easily departs from bean cotyledon；
(2) prepared by soya-bean milk: mixed by the clear water of soya bean good for immersion treatment with its quality 1 times, it is subsequently adding the enzyme preparation of clear water gross mass 0.2%, jointly puddle and uniformly stand 15min, period heating keeps water temperature to be 36 DEG C, finally it is carried out defibrination process, after control defibrination, granular size is 8 ~ 12 microns, then with centrifuge, slurries are centrifuged first-time filtrate and a filter residue standby, by filter residue, clear water with its quality 1.2 times mixes again, the ultrasonic wave applying 45KHz carries out extracting 20min, it is 38 DEG C that period controls water temperature, then with centrifuge, it is centrifuged obtaining secondary filtrate, finally first-time filtrate is mixed jointly with secondary filtrate and i.e. obtain soya-bean milk；Soya bean is carried out twice extraction, the utilization rate of material can be improved, increase soya-bean milk and the content of beneficiating ingredient, and then improve the quality of soya-bean milk；
(3) preparing mashing off: put in marmite by the soya-bean milk that upper step prepares, it is 97 ~ 100 DEG C that intense fire heats the temperature of holding soya-bean milk, obtains mashing off standby after 2 ~ 4min after stopping heating nature cooling；
(4) starch vexed slurry: the mass concentration of regulation mashing off is 10 ~ 11 degree, and controls mashing off temperature at 65 ~ 75 DEG C, do not stop stirring, addition bittern the most at the uniform velocity, stop immediately when jellied bean curd in small, broken bits occurs in mashing off stirring and carrying out vexed slurry operation, vexed slurry operation 20min；
(5) beans cerebral system: by beans brain in scattered paste shape after vexed slurry, stir up and down with leakage basin and become shape in small, broken bits to beans brain for several times, the swill suction pipe sucking-off floated on beans brain after 3 ~ 5min, beans brain is made to expose, put bean curd plate and model lattice well and spread bean curd cloth, appropriate beans brain is poured into a mould toward model lattice, repeat after building cloth above to put plate, add cloth, cast and drop cloth operate, necessary vertical alignment during each sheet frame superposition, after all pouring into a mould and putting in place, arranged one by one on press by top to bottm mode and automatically suppressed, press time is 40 ~ 50min, to be pressed into, dried bean curd is anhydrous to ooze out as standard；
(6) drawing base and cool down: after the whole embryo ravel after compacting, entirely putting in blank cutter, by embryo of silkworms size requirements auto-dividing, being fallen on spreading-and-cooling machine by the embryo of silkworms cut, open cold blower fan and spreading-and-cooling machine cool down, and the time is 20 ~ 30min；
(7) Tenderization:
A. thizoma curculiginis, the tuber of stemona, belladonna (herb) and leatherleaf mahonia were pulverized 80 mesh jointly, then the clear water with its gross mass 1.5 times mixes, the ultrasonic wave applying 35 ~ 38KHz carries out extracting 30min, period keep water temperature be 36 DEG C, finally with centrifuge to its be centrifuged first-time filtrate and a filter residue standby；Crossing 120 mesh after being pulverized filter residue, then the clear water with its quality 1.3 times mixes, and the ultrasonic wave applying 40 ~ 42KHz carries out extracting 20min, and period keeps water temperature to be 38 DEG C, finally with centrifuge to its be centrifuged secondary filtrate and secondary filter residue standby；By secondary filter residue pulverize after cross 150 mesh, then the clear water with its quality 1 times mixes, apply 45 ~ 47KHz ultrasonic wave carry out extract 15min, period keep water temperature be 40 DEG C, finally with centrifuge to its be centrifuged three filtrates are standby；Tenderizing liquid is obtained standby after first-time filtrate, secondary filtrate and three filtrates jointly being mixed；Above-mentioned four kinds of compositions carry out three kinds of modes thick, thin, smart go forward one by one extraction, the utilization rate of material can not only be improved, the material that conventional method cannot be extracted can be obtained again, improve the use value of extract；
B. jointly being mixed with tenderizing liquid 1:3.2 in mass ratio by the beans embryo cooled down, then heating keeps water temperature to be 72 ~ 75 DEG C, and period slowly turns, and after 15 ~ 20min, tenderization completes to take out standby；
(8) prepared by thick gravy:
A. ginger, fennel, anise, Chinese prickly ash, dried orange peel and cassia bark being put in the clear water of its gross mass 5 ~ 7 times, intense fire boils, and stops heating after having strong fragrance to blow out, filter to get filtrate, when it is cooled to 45 ~ 50 DEG C, salt is added thereto, after stirring, obtains liquid at the bottom of thick gravy；
B. purple potato, hawthorn, black matrimony vine, purple kohlrabi and grifola frondosus are mixed jointly after pulverizing, then the clear water with its gross mass 0.5 times mixes jointly, the ultrasonic wave applying 34 ~ 36KHz carries out extracting 30min, period keep water temperature be 33 DEG C, finally with centrifuge to its be centrifuged first-time filtrate and a filter residue standby；After filter residue is mixed jointly with the clear water of its quality 0.8 times, add the enzyme preparation of clear water gross mass 0.3%, jointly puddle after uniformly standing 20min, the ultrasonic wave applying 38 ~ 40KHz again carries out extracting 20min, period keep water temperature be 38 DEG C, finally with centrifuge to its be centrifuged secondary filtrate is standby；First-time filtrate is merged to obtain jointly with secondary filtrate thick gravy annex solution；Filter residue is first used processing with enzyme preparation, then carries out second extraction operation, the utilization rate of above-mentioned five kinds of compositions can be improved more than 10%；
C. liquid at the bottom of thick gravy and thick gravy annex solution are puddled jointly and uniformly i.e. obtain thick gravy；
(9) negative pressure stew in soy sauce: the beans embryo after tenderization and thick gravy are put into container after 1:4.5 mixes jointly in mass ratio, and the pressure controlled in container is 34KPa, and heating keeps the temperature of thick gravy to be 63 ~ 66 DEG C, takes out after stew in soy sauce 1.5 ~ 2h；
(10) packaging: the beans embryo after stew in soy sauce first carries out sterilizing, then get product after vacuum packaging dried bean curd.
Further, step (2) and the enzyme preparation described in step (8) contain cellulase, hemicellulase and pectase.
Further, the centrifugal rotational speed of step (2), step (7) and step (8) described centrifuge is 6500 ~ 6700rpm.
There is advantages that
(1) from thizoma curculiginis, the tuber of stemona, belladonna (herb) and leatherleaf mahonia, prepared tenderizing liquid is extracted, impart the medicinal property that dried bean curd is certain, make it have benefit lung cough-relieving, the cool blood that quenches the thirst, dispelling colds and warming kidney, clearing heat and detoxicating effect, and tenderizing liquid has again certain alkalescence, dried bean curd can be made to have the most bloating tendency, be conducive to the protein macromolecule structural rearrangement within dried bean curd, intramolecule space is made to increase, improve retentiveness, increase tenderization degree, additionally, the material composition in tenderizing liquid can be combined with protein molecule again, promote the mouthfeel of dried bean curd.
(2) negative pressure marinating method is used, can be under relatively low heating temperature condition, ensure the immersion of thick gravy active ingredient, greatly reduce again the destruction of beneficiating ingredient simultaneously, improve the nutritive value of dried bean curd, after Tenderization, carry out stew in soy sauce again, the effect of stew in soy sauce can be promoted further, improve the local flavor of stew in soy sauce.
(3) present invention prepares dried bean curd aromatic flavour, mouthfeel are sliding tender, nutritious, useful lung cough-relieving, the cool blood that quenches the thirst, dispelling colds and warming kidney, clearing heat and detoxicating pharmacodynamic feature, there is again good anticancer effect, the outstanding applicable erratic people of life eats, and this preparation method is scientific and reasonable, the comprehensive utilization ratio of material improves 15 ~ 18%, well reduces manufacturing cost, great popularization.
Detailed description of the invention
Embodiment 1
A kind of anticancer dried bean curd, is made up of the material of following weight portion:
50 parts of soya beans, 20 parts of bittern, 0.5 part of ginger, 0.6 part of fennel, 1 part of anise, 1 part of Chinese prickly ash, 0.8 part of dried orange peel, 0.5 part of cassia bark, 5 parts of salt, 5 parts of thizoma curculiginises, 4 parts of tubers of stemona, 3 parts of belladonna (herb)s, 4 parts of leatherleaf mahonias, 1 part of purple potato, 2 parts of hawthorn, 3 parts of black matrimony vines, 2 parts of purple kohlrabis, 2 parts of grifola frondosus.
Further, the preparation method of described dried bean curd comprises the steps:
(1) soya bean processes: first soya bean is carried out the removal of impurity, is then placed in the clear water of its gross mass 3 ~ 4 times soaking, and heating keeps water temperature to be 32 ~ 34 DEG C, soaks 4 ~ 6h, until soybean surface-brightening, does not has elephant skin, till skin of beancurd easily departs from bean cotyledon；
(2) prepared by soya-bean milk: mixed by the clear water of soya bean good for immersion treatment with its quality 1 times, it is subsequently adding the enzyme preparation of clear water gross mass 0.2%, jointly puddle and uniformly stand 15min, period heating keeps water temperature to be 36 DEG C, finally it is carried out defibrination process, after control defibrination, granular size is 8 ~ 12 microns, then with centrifuge, slurries are centrifuged first-time filtrate and a filter residue standby, by filter residue, clear water with its quality 1.2 times mixes again, the ultrasonic wave applying 45KHz carries out extracting 20min, it is 38 DEG C that period controls water temperature, then with centrifuge, it is centrifuged obtaining secondary filtrate, finally first-time filtrate is mixed jointly with secondary filtrate and i.e. obtain soya-bean milk；
(3) preparing mashing off: put in marmite by the soya-bean milk that upper step prepares, it is 97 ~ 100 DEG C that intense fire heats the temperature of holding soya-bean milk, obtains mashing off standby after 2 ~ 4min after stopping heating nature cooling；
(4) starch vexed slurry: the mass concentration of regulation mashing off is 10 ~ 11 degree, and controls mashing off temperature at 65 ~ 75 DEG C, do not stop stirring, addition bittern the most at the uniform velocity, stop immediately when jellied bean curd in small, broken bits occurs in mashing off stirring and carrying out vexed slurry operation, vexed slurry operation 20min；
(5) beans cerebral system: by beans brain in scattered paste shape after vexed slurry, stir up and down with leakage basin and become shape in small, broken bits to beans brain for several times, the swill suction pipe sucking-off floated on beans brain after 3 ~ 5min, beans brain is made to expose, put bean curd plate and model lattice well and spread bean curd cloth, appropriate beans brain is poured into a mould toward model lattice, repeat after building cloth above to put plate, add cloth, cast and drop cloth operate, necessary vertical alignment during each sheet frame superposition, after all pouring into a mould and putting in place, arranged one by one on press by top to bottm mode and automatically suppressed, press time is 40 ~ 50min, to be pressed into, dried bean curd is anhydrous to ooze out as standard；
(6) drawing base and cool down: after the whole embryo ravel after compacting, entirely putting in blank cutter, by embryo of silkworms size requirements auto-dividing, being fallen on spreading-and-cooling machine by the embryo of silkworms cut, open cold blower fan and spreading-and-cooling machine cool down, and the time is 20 ~ 30min；
(7) Tenderization:
A. thizoma curculiginis, the tuber of stemona, belladonna (herb) and leatherleaf mahonia were pulverized 80 mesh jointly, then the clear water with its gross mass 1.5 times mixes, the ultrasonic wave applying 35 ~ 38KHz carries out extracting 30min, period keep water temperature be 36 DEG C, finally with centrifuge to its be centrifuged first-time filtrate and a filter residue standby；Crossing 120 mesh after being pulverized filter residue, then the clear water with its quality 1.3 times mixes, and the ultrasonic wave applying 40 ~ 42KHz carries out extracting 20min, and period keeps water temperature to be 38 DEG C, finally with centrifuge to its be centrifuged secondary filtrate and secondary filter residue standby；By secondary filter residue pulverize after cross 150 mesh, then the clear water with its quality 1 times mixes, apply 45 ~ 47KHz ultrasonic wave carry out extract 15min, period keep water temperature be 40 DEG C, finally with centrifuge to its be centrifuged three filtrates are standby；Tenderizing liquid is obtained standby after first-time filtrate, secondary filtrate and three filtrates jointly being mixed；
B. jointly being mixed with tenderizing liquid 1:3.2 in mass ratio by the beans embryo cooled down, then heating keeps water temperature to be 72 ~ 75 DEG C, and period slowly turns, and after 15 ~ 20min, tenderization completes to take out standby；
(8) prepared by thick gravy:
A. ginger, fennel, anise, Chinese prickly ash, dried orange peel and cassia bark being put in the clear water of its gross mass 5 ~ 7 times, intense fire boils, and stops heating after having strong fragrance to blow out, filter to get filtrate, when it is cooled to 45 ~ 50 DEG C, salt is added thereto, after stirring, obtains liquid at the bottom of thick gravy；
B. purple potato, hawthorn, black matrimony vine, purple kohlrabi and grifola frondosus are mixed jointly after pulverizing, then the clear water with its gross mass 0.5 times mixes jointly, the ultrasonic wave applying 34 ~ 36KHz carries out extracting 30min, period keep water temperature be 33 DEG C, finally with centrifuge to its be centrifuged first-time filtrate and a filter residue standby；After filter residue is mixed jointly with the clear water of its quality 0.8 times, add the enzyme preparation of clear water gross mass 0.3%, jointly puddle after uniformly standing 20min, the ultrasonic wave applying 38 ~ 40KHz again carries out extracting 20min, period keep water temperature be 38 DEG C, finally with centrifuge to its be centrifuged secondary filtrate is standby；First-time filtrate is merged to obtain jointly with secondary filtrate thick gravy annex solution；
C. liquid at the bottom of thick gravy and thick gravy annex solution are puddled jointly and uniformly i.e. obtain thick gravy；
(9) negative pressure stew in soy sauce: the beans embryo after tenderization and thick gravy are put into container after 1:4.5 mixes jointly in mass ratio, and the pressure controlled in container is 34KPa, and heating keeps the temperature of thick gravy to be 63 ~ 66 DEG C, takes out after stew in soy sauce 1.5 ~ 2h；
(10) packaging: the beans embryo after stew in soy sauce first carries out sterilizing, then get product after vacuum packaging dried bean curd.
Further, step (2) and the enzyme preparation described in step (8) contain cellulase, hemicellulase and pectase.
Further, the centrifugal rotational speed of step (2), step (7) and step (8) described centrifuge is 6500 ~ 6700rpm.
Comparative example 1
This comparative example 1 compared with Example 1, uses conventional marinating method when stew in soy sauce, will be directly placed into boiling water heating 2 ~ 3h in thick gravy for dried bean curd, and in addition, remaining method step is the most identical.
Control group
Existing dried bean curd preparation method.
The dried bean curd preparing above-mentioned three kinds of methods carries out sensory evaluation and composition detection, and result see table 1 respectively, table 2.
Table 1
| Embodiment 1 | Comparative example 1 | Control group | |
| Outward appearance | 4.6 | 4.2 | 3.5 |
| Local flavor | 4.8 | 4.2 | 3.7 |
| Institutional framework | 4.6 | 4.0 | 3.6 |
| Total score | 13.0 | 12.4 | 10.8 |
Table 2
| Embodiment 1 | Comparative example 1 | Control group | |
| Protein content (g/100g) | 20.7 | 18.5 | 15.4 |
| Vitamin C content (mg/100g) | 5.6 | 0 | 0 |
| Content of vitamin E (mg/100g) | 27.53 | 20.44 | 15.36 |
| Carotene carotene content (μ g/100g) | 9.3 | 4.6 | 2.1 |
For verifying the anti-cancer properties of this dried bean curd, choose the dried bean curd that above-mentioned three kinds of methods prepare, dried bean curd is mixed by the mass ratio of 1:1 with clear water, carry out respectively pulverizing centrifugal after, take clear liquid standby, then clear liquid is added separately in the nutrient solution of stomach cancer cell, lung carcinoma cell, kidney cancer cell, before and after addition, cell is counted, calculating the apoptosis rate of cancer cell, result is as shown in table 3:
Table 3
| Embodiment 1 | Comparative example 1 | Control group | |
| Apoptosis in gastric cancer rate (%) | 36.42 | 20.33 | 2.3 |
| Increase Apoptosis of Lung Cancer Cells rate (%) | 35.73 | 19.72 | 2.6 |
| Change of Apoptosis in Renal Cancer Cells rate (%) | 38.42 | 24.57 | 3.1 |
Claims (4)
1. an anticancer dried bean curd, it is characterised in that be made up of the material of following weight portion:
50 parts of soya beans, 20 parts of bittern, 0.5 part of ginger, 0.6 part of fennel, 1 part of anise, 1 part of Chinese prickly ash, 0.8 part of dried orange peel, 0.5 part of cassia bark, 5 parts of salt, 5 parts of thizoma curculiginises, 4 parts of tubers of stemona, 3 parts of belladonna (herb)s, 4 parts of leatherleaf mahonias, 1 part of purple potato, 2 parts of hawthorn, 3 parts of black matrimony vines, 2 parts of purple kohlrabis, 2 parts of grifola frondosus.
The anticancer dried bean curd of one the most according to claim 1, it is characterised in that the preparation method of described dried bean curd comprises the steps:
(1) soya bean processes: first soya bean is carried out the removal of impurity, is then placed in the clear water of its gross mass 3 ~ 4 times soaking, and heating keeps water temperature to be 32 ~ 34 DEG C, soaks 4 ~ 6h, until soybean surface-brightening, does not has elephant skin, till skin of beancurd easily departs from bean cotyledon；
(2) prepared by soya-bean milk: mixed by the clear water of soya bean good for immersion treatment with its quality 1 times, it is subsequently adding the enzyme preparation of clear water gross mass 0.2%, jointly puddle and uniformly stand 15min, period heating keeps water temperature to be 36 DEG C, finally it is carried out defibrination process, after control defibrination, granular size is 8 ~ 12 microns, then with centrifuge, slurries are centrifuged first-time filtrate and a filter residue standby, by filter residue, clear water with its quality 1.2 times mixes again, the ultrasonic wave applying 45KHz carries out extracting 20min, it is 38 DEG C that period controls water temperature, then with centrifuge, it is centrifuged obtaining secondary filtrate, finally first-time filtrate is mixed jointly with secondary filtrate and i.e. obtain soya-bean milk；
(3) preparing mashing off: put in marmite by the soya-bean milk that upper step prepares, it is 97 ~ 100 DEG C that intense fire heats the temperature of holding soya-bean milk, obtains mashing off standby after 2 ~ 4min after stopping heating nature cooling；
(4) starch vexed slurry: the mass concentration of regulation mashing off is 10 ~ 11 degree, and controls mashing off temperature at 65 ~ 75 DEG C, do not stop stirring, addition bittern the most at the uniform velocity, stop immediately when jellied bean curd in small, broken bits occurs in mashing off stirring and carrying out vexed slurry operation, vexed slurry operation 20min；
(5) beans cerebral system: by beans brain in scattered paste shape after vexed slurry, stir up and down with leakage basin and become shape in small, broken bits to beans brain for several times, the swill suction pipe sucking-off floated on beans brain after 3 ~ 5min, beans brain is made to expose, put bean curd plate and model lattice well and spread bean curd cloth, appropriate beans brain is poured into a mould toward model lattice, repeat after building cloth above to put plate, add cloth, cast and drop cloth operate, necessary vertical alignment during each sheet frame superposition, after all pouring into a mould and putting in place, arranged one by one on press by top to bottm mode and automatically suppressed, press time is 40 ~ 50min, to be pressed into, dried bean curd is anhydrous to ooze out as standard；
(6) drawing base and cool down: after the whole embryo ravel after compacting, entirely putting in blank cutter, by embryo of silkworms size requirements auto-dividing, being fallen on spreading-and-cooling machine by the embryo of silkworms cut, open cold blower fan and spreading-and-cooling machine cool down, and the time is 20 ~ 30min；
(7) Tenderization:
A. thizoma curculiginis, the tuber of stemona, belladonna (herb) and leatherleaf mahonia were pulverized 80 mesh jointly, then the clear water with its gross mass 1.5 times mixes, the ultrasonic wave applying 35 ~ 38KHz carries out extracting 30min, period keep water temperature be 36 DEG C, finally with centrifuge to its be centrifuged first-time filtrate and a filter residue standby；Crossing 120 mesh after being pulverized filter residue, then the clear water with its quality 1.3 times mixes, and the ultrasonic wave applying 40 ~ 42KHz carries out extracting 20min, and period keeps water temperature to be 38 DEG C, finally with centrifuge to its be centrifuged secondary filtrate and secondary filter residue standby；By secondary filter residue pulverize after cross 150 mesh, then the clear water with its quality 1 times mixes, apply 45 ~ 47KHz ultrasonic wave carry out extract 15min, period keep water temperature be 40 DEG C, finally with centrifuge to its be centrifuged three filtrates are standby；Tenderizing liquid is obtained standby after first-time filtrate, secondary filtrate and three filtrates jointly being mixed；
B. jointly being mixed with tenderizing liquid 1:3.2 in mass ratio by the beans embryo cooled down, then heating keeps water temperature to be 72 ~ 75 DEG C, and period slowly turns, and after 15 ~ 20min, tenderization completes to take out standby；
(8) prepared by thick gravy:
A. ginger, fennel, anise, Chinese prickly ash, dried orange peel and cassia bark being put in the clear water of its gross mass 5 ~ 7 times, intense fire boils, and stops heating after having strong fragrance to blow out, filter to get filtrate, when it is cooled to 45 ~ 50 DEG C, salt is added thereto, after stirring, obtains liquid at the bottom of thick gravy；
B. purple potato, hawthorn, black matrimony vine, purple kohlrabi and grifola frondosus are mixed jointly after pulverizing, then the clear water with its gross mass 0.5 times mixes jointly, the ultrasonic wave applying 34 ~ 36KHz carries out extracting 30min, period keep water temperature be 33 DEG C, finally with centrifuge to its be centrifuged first-time filtrate and a filter residue standby；After filter residue is mixed jointly with the clear water of its quality 0.8 times, add the enzyme preparation of clear water gross mass 0.3%, jointly puddle after uniformly standing 20min, the ultrasonic wave applying 38 ~ 40KHz again carries out extracting 20min, period keep water temperature be 38 DEG C, finally with centrifuge to its be centrifuged secondary filtrate is standby；First-time filtrate is merged to obtain jointly with secondary filtrate thick gravy annex solution；
C. liquid at the bottom of thick gravy and thick gravy annex solution are puddled jointly and uniformly i.e. obtain thick gravy；
(9) negative pressure stew in soy sauce: the beans embryo after tenderization and thick gravy are put into container after 1:4.5 mixes jointly in mass ratio, and the pressure controlled in container is 34KPa, and heating keeps the temperature of thick gravy to be 63 ~ 66 DEG C, takes out after stew in soy sauce 1.5 ~ 2h；
(10) packaging: the beans embryo after stew in soy sauce first carries out sterilizing, then get product after vacuum packaging dried bean curd.
The anticancer dried bean curd of one the most according to claim 2, it is characterised in that contain cellulase, hemicellulase and pectase in step (2) and the enzyme preparation described in step (8).
The anticancer dried bean curd of one the most according to claim 2, it is characterised in that the centrifugal rotational speed of step (2), step (7) and step (8) described centrifuge is 6500 ~ 6700rpm.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109258831A (en) * | 2018-11-10 | 2019-01-25 | 益阳陈克明食品股份有限公司 | A kind of peptic dried bean curd and preparation method thereof |
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| CN104054840A (en) * | 2014-07-11 | 2014-09-24 | 长治市胖妞食品有限公司 | Manufacturing method of spiced dried soybean curds |
| CN104286216A (en) * | 2014-10-24 | 2015-01-21 | 合肥市凤落河豆制食品有限公司 | Dried yogurt-perilla bean curd |
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| CN103315327A (en) * | 2013-07-10 | 2013-09-25 | 广西新秀食品有限公司 | Dry egg with cough eliminating and phlegm reducing functions and production method of dry egg |
| CN103749720A (en) * | 2013-10-30 | 2014-04-30 | 苏州金记食品有限公司 | Preparation method of marinade dried bean curd |
| CN104054840A (en) * | 2014-07-11 | 2014-09-24 | 长治市胖妞食品有限公司 | Manufacturing method of spiced dried soybean curds |
| CN104286216A (en) * | 2014-10-24 | 2015-01-21 | 合肥市凤落河豆制食品有限公司 | Dried yogurt-perilla bean curd |
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| CN109258831A (en) * | 2018-11-10 | 2019-01-25 | 益阳陈克明食品股份有限公司 | A kind of peptic dried bean curd and preparation method thereof |
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