CN106106626A - A kind of Fructus Lycopersici esculenti frozen tofu gem - Google Patents
A kind of Fructus Lycopersici esculenti frozen tofu gem Download PDFInfo
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- CN106106626A CN106106626A CN201610523393.3A CN201610523393A CN106106626A CN 106106626 A CN106106626 A CN 106106626A CN 201610523393 A CN201610523393 A CN 201610523393A CN 106106626 A CN106106626 A CN 106106626A
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- fructus
- lycopersici esculenti
- frozen tofu
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- fructus lycopersici
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of Fructus Lycopersici esculenti frozen tofu gem, be made up of following raw material: Semen Tritici aestivi high-gluten flour, Semen Coicis starch, Fructus Lycopersici esculenti, frozen tofu, egg, Sal, lactulose, yeast powder, black pepper, Fructus Foeniculi, Flos Caryophylli, Semen Alpiniae Katsumadai, Cortex Cinnamomi, Cortex Magnoliae Officinalis, Fructus Cumini Cymini, Radix Glycyrrhizae, Fructus Tsaoko, Fructus Capsici, Fructus Amomi, the Radix Angelicae Dahuricae, Testa oryzae oil, lysozyme.A kind of Fructus Lycopersici esculenti frozen tofu gem that the present invention provides, method is simple, can carry out large-scale production, aromatic flavor, and micro-acid is tasty and refreshing, and salinity is moderate, golden yellow color, soft good to eat, balanced in nutrition, it is easy to absorb；Fructus Lycopersici esculenti, frozen tofu, spice and vegetable oil mixing, nutrition arrangement equalizes, and after short-term baking, persistently, nutrient content is high, antibacterial sterilization, Shelf-life for aromatic flavor, harmony, reservation；Without sucrose, adding Testa oryzae oil, without any additive, nutrition, safe and healthy, any crowd all can eat in a large number.
Description
Technical field
The invention mainly relates to food processing field, particularly relate to a kind of Fructus Lycopersici esculenti frozen tofu gem.
Background technology
Bread, attractive color, aromatic flavor, mouthfeel is soft, obtains liking of consumers in general.But present commercially available
The gem of the individually packaging that bag, particularly shelf life are longer, glycolipid content is high, lacks nutrition, containing multiple additives, seriously
Affecting the healthy of consumer, old man and child all to try not to eat, sphere of consumption is restricted.
Fructus Lycopersici esculenti, rich in vitamin, organic acid and mineral element, it is possible to treatment anemia, protection cardiovascular and cerebrovascular vessel, anti-inflammation,
Promotion gastrointestinal function, raising vision, protection gingiva, beauty and skin care, defying age, anticancer, nutritious, tasty mouthfeel.Frozen tofu,
Containing rich in protein, aminoacid and mineral element, it is possible to protection cardiovascular and cerebrovascular vessel, pre-preventing bone rarefaction, enhancing development,
Antioxidation, weight-reducing, fine skin.
But, it is the sweetest that presently commercially available gem is typically all taste, the most single, it is impossible to meet consumer taste and
Nutritional need, and containing multiple additives, be eaten for a long time, have a strong impact on the healthy of consumer.
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 Fructus Lycopersici esculenti frozen tofu gem.
A kind of Fructus Lycopersici esculenti frozen tofu gem, is made up of the raw material of following weight portion: Semen Tritici aestivi high-gluten flour 90 ~ 95, Semen Coicis starch
15 ~ 17, Fructus Lycopersici esculenti 12 ~ 14, frozen tofu 8 ~ 10, egg 5 ~ 7, Sal 1.2 ~ 1.4, lactulose 10 ~ 12, yeast powder 1.2 ~ 1.4, black Hu
Green pepper 0.7 ~ 0.9, Fructus Foeniculi 0.7 ~ 0.9, Flos Caryophylli 0.6 ~ 0.8, Semen Alpiniae Katsumadai 0.6 ~ 0.8, Cortex Cinnamomi 0.6 ~ 0.8, Cortex Magnoliae Officinalis 0.6 ~ 0.8, Fructus Cumini Cymini 0.5
~ 0.7, Radix Glycyrrhizae 0.5 ~ 0.7, Fructus Tsaoko 0.5 ~ 0.7, Fructus Capsici 0.4 ~ 0.6, Fructus Amomi 0.4 ~ 0.6, the Radix Angelicae Dahuricae 0.4 ~ 0.6, Testa oryzae oil 2.4 ~
2.6, lysozyme 0.04 ~ 0.06.
A kind of preparation method of Fructus Lycopersici esculenti frozen tofu gem, concrete steps include:
(1) selecting medium well Fructus Lycopersici esculenti fresh, without disease pest, clean, in the hot water of 85 ~ 90 DEG C, blanching 100 ~ 120 seconds, cut
Broken, particle diameter is 6 ~ 8mm, obtains Fructus Lycopersici esculenti end；
(2) by frozen tofu in 3 ~ 5 DEG C of defrostings, dewatering, chopping, particle diameter is 3 ~ 4mm, obtains frozen tofu end；
(3) black pepper, Fructus Foeniculi, Flos Caryophylli, Semen Alpiniae Katsumadai, Cortex Cinnamomi, Cortex Magnoliae Officinalis, Fructus Cumini Cymini, Radix Glycyrrhizae, Fructus Tsaoko, Fructus Capsici, Fructus Amomi and the Radix Angelicae Dahuricae are pulverized,
Cross 60 ~ 80 mesh sieves, obtain spice powder；
(4) Testa oryzae oil of 2/3 is added in pot, be heated to 100 ~ 105 DEG C, put into spice powder, turn 2 ~ 3 seconds, add Fructus Lycopersici esculenti end
The water of weight 2 ~ 3 times amount, adds 1/3 Sal and 1/2 lactulose after boiling, continuation infusion, to without moisture, fully cooks fragrance, adds
Enter Fructus Lycopersici esculenti end and frozen tofu end, stir-fry 3 ~ 4 minutes, receive juice and concentrate, obtain Fructus Lycopersici esculenti frozen tofu material；
(5) egg is shelled, making beating, add yeast powder, beat uniformly, add Semen Tritici aestivi high-gluten flour and Semen Coicis starch, mix homogeneously
After, the warm water of 45 ~ 50 DEG C of addition wheat weight 2/3 times amount in four times, after adding water for the first time, add remaining Sal and breast ketone
Sugar, after being kneaded into dough, adds remaining Testa oryzae oil, continues to rub to smooth surface, is placed in 35 ~ 37 DEG C of standing for fermentation 30 ~ 40 minutes,
Continue to rub 10 ~ 12 minutes, be placed in 35 ~ 37 DEG C of standing for fermentation 15 ~ 20 minutes, make tissue flexible porous, fine and smooth chewy, obtain fermentation face
Group；
(6) fermented dough is taken out, add lysozyme, rub 8 ~ 10 minutes, be divided into the fritter of equivalent, roll conglobate pros
Shape, adds a certain amount of Fructus Lycopersici esculenti frozen tofu material, smears in dough cover center uniformly, and by dough cover from rolling, two ends are to centre
Fold, make the 1/3 of a length of dough cover length of side, form stratiform sandwich, obtain molding dough,
(7) molding dough is placed in the baking box after preheating, stands 8 ~ 10 minutes, toast 3 ~ 5 minutes in 180 ~ 190 DEG C, stand
10 ~ 15 minutes, continue baking 4 ~ 6 minutes, retain more nutritional labeling, obtain Fructus Lycopersici esculenti frozen tofu gem；
(8) being cooled to 20 ~ 25 DEG C, inflated with nitrogen is packed, and 26 ~ 28kGy radiation sterilization 20 ~ 25 minutes obtains finished product.
The invention have the advantage that a kind of Fructus Lycopersici esculenti frozen tofu gem that the present invention provides, method is simple, can carry out scale
Producing, aromatic flavor, micro-acid is tasty and refreshing, and salinity is moderate, golden yellow color, soft good to eat, balanced in nutrition, it is easy to absorb；Fructus Lycopersici esculenti, freeze bean
Rotten, spice and vegetable oil mixing, nutrition arrangement equalizes, and after short time high temperature toasts, aromatic flavor, harmony, reservation are lasting, nutrition
Content is high, antibacterial sterilization, Shelf-life；Without sucrose, add Testa oryzae oil, without any additive, nutrition, safe and healthy,
Any crowd all can eat in a large number.
Detailed description of the invention
With specific embodiment, the present invention is described below.
Embodiment 1
A kind of Fructus Lycopersici esculenti frozen tofu gem, is made up of the raw material of following weight portion: Semen Tritici aestivi high-gluten flour 90, Semen Coicis starch 15, Fructus Lycopersici esculenti
12, frozen tofu 8, egg 5, Sal 1.2, lactulose 10, yeast powder 1.2, black pepper 0.7, Fructus Foeniculi 0.7, Flos Caryophylli 0.6, Semen Alpiniae Katsumadai
0.6, Cortex Cinnamomi 0.6, Cortex Magnoliae Officinalis 0.6, Fructus Cumini Cymini 0.5, Radix Glycyrrhizae 0.5, Fructus Tsaoko 0.5, Fructus Capsici 0.4, Fructus Amomi 0.4, the Radix Angelicae Dahuricae 0.4, Testa oryzae oil
2.4, lysozyme 0.04.
A kind of preparation method of Fructus Lycopersici esculenti frozen tofu gem, concrete steps include:
(1) select medium well Fructus Lycopersici esculenti fresh, without disease pest, clean, blanching 120 seconds in the hot water of 85 ~ 90 DEG C, chopping, grain
Footpath is 6 ~ 8mm, obtains Fructus Lycopersici esculenti end；
(2) by frozen tofu in 4 DEG C of defrostings, dewatering, chopping, particle diameter is 3 ~ 4mm, obtains frozen tofu end；
(3) black pepper, Fructus Foeniculi, Flos Caryophylli, Semen Alpiniae Katsumadai, Cortex Cinnamomi, Cortex Magnoliae Officinalis, Fructus Cumini Cymini, Radix Glycyrrhizae, Fructus Tsaoko, Fructus Capsici, Fructus Amomi and the Radix Angelicae Dahuricae are pulverized,
Cross 80 mesh sieves, obtain spice powder；
(4) Testa oryzae oil of 2/3 is added in pot, be heated to 100 ~ 105 DEG C, put into spice powder, turn 2 ~ 3 seconds, add Fructus Lycopersici esculenti end
The water of weight 3 times amount, adds 1/3 Sal and 1/2 lactulose after boiling, continuation infusion to without moisture, fully cooks fragrance, adds
Fructus Lycopersici esculenti end and frozen tofu end, stir-fry 4 minutes, receives juice and concentrates, obtains Fructus Lycopersici esculenti frozen tofu material；
(5) egg is shelled, making beating, add yeast powder, beat uniformly, add Semen Tritici aestivi high-gluten flour and Semen Coicis starch, mix homogeneously
After, the warm water of 45 ~ 50 DEG C of addition wheat weight 2/3 times amount in four times, after adding water for the first time, add remaining Sal and breast ketone
Sugar, after being kneaded into dough, adds remaining Testa oryzae oil, continues to rub to smooth surface, is placed in 37 DEG C of standing for fermentation 40 minutes, continues to rub
12 minutes, it is placed in 37 DEG C of standing for fermentation 20 minutes, makes tissue flexible porous, fine and smooth chewy, obtain fermented dough；
(6) fermented dough is taken out, adds lysozyme, rub 10 minutes, be divided into the fritter of equivalent, roll conglobate square,
Adding a certain amount of Fructus Lycopersici esculenti frozen tofu material, smear in dough cover center uniformly, by dough cover from rolling, two ends are rolled over to centre
Folded, make the 1/3 of a length of dough cover length of side, form stratiform sandwich, obtain molding dough,
(7) molding dough is placed in the baking box after preheating, stands 10 minutes, toast 4 minutes in 180 DEG C, stand 15 minutes, continue
Continuous baking 5 minutes, retains more nutritional labeling, obtains Fructus Lycopersici esculenti frozen tofu gem；
(8) being cooled to 25 DEG C, inflated with nitrogen is packed, and 28kGy radiation sterilization 25 minutes obtains finished product.
Embodiment 2
A kind of Fructus Lycopersici esculenti frozen tofu gem, is made up of the raw material of following weight portion: Semen Tritici aestivi high-gluten flour 93, Semen Coicis starch 16, Fructus Lycopersici esculenti
13, frozen tofu 9, egg 6, Sal 1.3, lactulose 11, yeast powder 1.3, black pepper 0.8, Fructus Foeniculi 0.8, Flos Caryophylli 0.7, Semen Alpiniae Katsumadai
0.7, Cortex Cinnamomi 0.7, Cortex Magnoliae Officinalis 0.7, Fructus Cumini Cymini 0.6, Radix Glycyrrhizae 0.6, Fructus Tsaoko 0.6, Fructus Capsici 0.5, Fructus Amomi 0.5, the Radix Angelicae Dahuricae 0.5, Testa oryzae oil
2.5, lysozyme 0.05.
Preparation method, with embodiment 1.
Embodiment 3
A kind of Fructus Lycopersici esculenti frozen tofu gem, is made up of the raw material of following weight portion: Semen Tritici aestivi high-gluten flour 95, Semen Coicis starch 17, Fructus Lycopersici esculenti
14, frozen tofu 10, egg 7, Sal 1.4, lactulose 12, yeast powder 1.4, black pepper 0.9, Fructus Foeniculi 0.9, Flos Caryophylli 0.8, Semen Alpiniae Katsumadai
0.8, Cortex Cinnamomi 0.8, Cortex Magnoliae Officinalis 0.8, Fructus Cumini Cymini 0.7, Radix Glycyrrhizae 0.7, Fructus Tsaoko 0.7, Fructus Capsici 0.6, Fructus Amomi 0.6, the Radix Angelicae Dahuricae 0.6, Testa oryzae oil
2.6, lysozyme 0.06.
Preparation method, with embodiment 1.
Comparative example
Existing commercially available gem.
Embodiment and the index evaluation of comparative example gem:
Randomly selecting appropriate gem, carry out the detection of each index, the index evaluation of embodiment and comparative example gem is shown in Table
1。
Table 1: embodiment and the index evaluation of comparative example gem
| Project | Embodiment | Comparative example |
| Mouthfeel | Aromatic flavor, tasty and refreshing appetizing, fragrant soft good to eat | Fragrant soft good to eat |
| Shelf life (25 DEG C)/(moon) | 12 | 6 |
| Additive | Nothing | Have |
The result of table 1 shows, the Fructus Lycopersici esculenti frozen tofu gem of embodiment, aromatic flavor, tasty and refreshing appetizing, fragrant soft good to eat, meets and disappears
The mouthfeel demand of the person of expense, additive-free, shelf life is long, illustrates that the Fructus Lycopersici esculenti frozen tofu gem that the present invention provides has the biggest city
Space, field.
Claims (2)
1. a Fructus Lycopersici esculenti frozen tofu gem, it is characterised in that be made up of the raw material of following weight portion: Semen Tritici aestivi high-gluten flour 90 ~ 95,
Semen Coicis starch 15 ~ 17, Fructus Lycopersici esculenti 12 ~ 14, frozen tofu 8 ~ 10, egg 5 ~ 7, Sal 1.2 ~ 1.4, lactulose 10 ~ 12, yeast powder 1.2 ~
1.4, black pepper 0.7 ~ 0.9, Fructus Foeniculi 0.7 ~ 0.9, Flos Caryophylli 0.6 ~ 0.8, Semen Alpiniae Katsumadai 0.6 ~ 0.8, Cortex Cinnamomi 0.6 ~ 0.8, Cortex Magnoliae Officinalis 0.6 ~
0.8, Fructus Cumini Cymini 0.5 ~ 0.7, Radix Glycyrrhizae 0.5 ~ 0.7, Fructus Tsaoko 0.5 ~ 0.7, Fructus Capsici 0.4 ~ 0.6, Fructus Amomi 0.4 ~ 0.6, the Radix Angelicae Dahuricae 0.4 ~ 0.6,
Testa oryzae oil 2.4 ~ 2.6, lysozyme 0.04 ~ 0.06.
The preparation method of Fructus Lycopersici esculenti frozen tofu gem the most according to claim 1, it is characterised in that concrete steps include:
(1) selecting medium well Fructus Lycopersici esculenti fresh, without disease pest, clean, in the hot water of 85 ~ 90 DEG C, blanching 100 ~ 120 seconds, cut
Broken, particle diameter is 6 ~ 8mm, obtains Fructus Lycopersici esculenti end；
(2) by frozen tofu in 3 ~ 5 DEG C of defrostings, dewatering, chopping, particle diameter is 3 ~ 4mm, obtains frozen tofu end；
(3) black pepper, Fructus Foeniculi, Flos Caryophylli, Semen Alpiniae Katsumadai, Cortex Cinnamomi, Cortex Magnoliae Officinalis, Fructus Cumini Cymini, Radix Glycyrrhizae, Fructus Tsaoko, Fructus Capsici, Fructus Amomi and the Radix Angelicae Dahuricae are pulverized,
Cross 60 ~ 80 mesh sieves, obtain spice powder；
(4) Testa oryzae oil of 2/3 is added in pot, be heated to 100 ~ 105 DEG C, put into spice powder, turn 2 ~ 3 seconds, add Fructus Lycopersici esculenti end
The water of weight 2 ~ 3 times amount, adds 1/3 Sal and 1/2 lactulose after boiling, continue infusion extremely without moisture, adds Fructus Lycopersici esculenti end and freezes
Bean curd end, stir-fries 3 ~ 4 minutes, obtains Fructus Lycopersici esculenti frozen tofu material；
(5) egg is shelled, making beating, add yeast powder, beat uniformly, add Semen Tritici aestivi high-gluten flour and Semen Coicis starch, mix homogeneously
After, the warm water of 45 ~ 50 DEG C of addition wheat weight 2/3 times amount in four times, after adding water for the first time, add remaining Sal and breast ketone
Sugar, after being kneaded into dough, adds remaining Testa oryzae oil, continues to rub to smooth surface, is placed in 35 ~ 37 DEG C of standing for fermentation 30 ~ 40 minutes,
Continue to rub 10 ~ 12 minutes, be placed in 35 ~ 37 DEG C of standing for fermentation 15 ~ 20 minutes, obtain fermented dough；
(6) fermented dough is taken out, add lysozyme, rub 8 ~ 10 minutes, be divided into the fritter of equivalent, roll conglobate pros
Shape, adds a certain amount of Fructus Lycopersici esculenti frozen tofu material, smears in dough cover center uniformly, and by dough cover from rolling, two ends are to centre
Fold, make the 1/3 of a length of dough cover length of side, obtain molding dough,
(7) molding dough is placed in the baking box after preheating, stands 8 ~ 10 minutes, toast 3 ~ 5 minutes in 180 ~ 190 DEG C, stand
10 ~ 15 minutes, continue baking 4 ~ 6 minutes, obtain Fructus Lycopersici esculenti frozen tofu gem；
(8) being cooled to 20 ~ 25 DEG C, inflated with nitrogen is packed, and 26 ~ 28kGy radiation sterilization 20 ~ 25 minutes obtains finished product.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610523393.3A CN106106626A (en) | 2016-07-06 | 2016-07-06 | A kind of Fructus Lycopersici esculenti frozen tofu gem |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610523393.3A CN106106626A (en) | 2016-07-06 | 2016-07-06 | A kind of Fructus Lycopersici esculenti frozen tofu gem |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006613A (en) * | 2017-04-26 | 2017-08-04 | 蚌埠市星光豆制品厂 | A kind of preparation method of tender bean curd |
| CN107333844A (en) * | 2017-08-22 | 2017-11-10 | 李瑞娴 | A kind of durian gem and preparation method thereof |
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| CN101461393A (en) * | 2007-12-18 | 2009-06-24 | 天津金世制药有限公司 | Sugar-free dietetic bread and method for producing the same |
| CN101720923A (en) * | 2008-10-24 | 2010-06-09 | 秦波 | Nutritive bread with double functions of eating and health care |
| CN102461593A (en) * | 2010-11-19 | 2012-05-23 | 南通金土地绿色食品有限公司 | Frozen bean curd low-sugar biscuits and preparation method thereof |
| CN104286074A (en) * | 2014-09-25 | 2015-01-21 | 刘韶娜 | Sticky rice tomato bread and preparing method thereof |
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2016
- 2016-07-06 CN CN201610523393.3A patent/CN106106626A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101461393A (en) * | 2007-12-18 | 2009-06-24 | 天津金世制药有限公司 | Sugar-free dietetic bread and method for producing the same |
| CN101720923A (en) * | 2008-10-24 | 2010-06-09 | 秦波 | Nutritive bread with double functions of eating and health care |
| CN102461593A (en) * | 2010-11-19 | 2012-05-23 | 南通金土地绿色食品有限公司 | Frozen bean curd low-sugar biscuits and preparation method thereof |
| CN104286074A (en) * | 2014-09-25 | 2015-01-21 | 刘韶娜 | Sticky rice tomato bread and preparing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006613A (en) * | 2017-04-26 | 2017-08-04 | 蚌埠市星光豆制品厂 | A kind of preparation method of tender bean curd |
| CN107333844A (en) * | 2017-08-22 | 2017-11-10 | 李瑞娴 | A kind of durian gem and preparation method thereof |
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Application publication date: 20161116 |