CN106172864A - A kind of JINNANGUA dried tofu and preparation method thereof - Google Patents
A kind of JINNANGUA dried tofu and preparation method thereof Download PDFInfo
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- CN106172864A CN106172864A CN201610688396.2A CN201610688396A CN106172864A CN 106172864 A CN106172864 A CN 106172864A CN 201610688396 A CN201610688396 A CN 201610688396A CN 106172864 A CN106172864 A CN 106172864A
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- jinnangua
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- dried tofu
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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
- A23C20/005—Cheese substitutes mainly containing proteins from pulses or oilseeds
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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
-
- 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
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
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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)
Abstract
The invention discloses a kind of JINNANGUA dried tofu, be made up of following raw material: JINNANGUA, Semen sojae atricolor, Radix Betae, northeast rice, Herba bromi japonici, water, Agaricus blazei Murrill, Flos Matricariae chamomillae, Herba Salviae Plebeiae, Folium Momordicae Charantiae, winter daphne, Fagopyrum esculentum Moench powder；Its preparation method comprises the following steps: (1), preparation JINNANGUA juice；(2), preparation mixing juice；(3) coarse cereal fruit vegetable slurry, is prepared；(4), nutritional solution is prepared；(5), preparation filtrate；(6), coarse cereal fruit vegetable slurry, nutritional solution, filtrate are mixed homogeneously with Fagopyrum esculentum Moench powder, make dried tofu finished product.The present invention breaches the taste that tradition dried tofu is more single, by the fruit and vegerable coarse cereals nutrition compositions such as JINNANGUA, Radix Betae, northeast rice, Herba bromi japonici are incorporated in the middle of dried tofu dispensing, add the health care beneficiating ingredient such as Agaricus blazei Murrill, Fagopyrum esculentum Moench powder simultaneously, its unique flavor, aromatic tasty and refreshing, containing multiple nutritional components such as rich in protein, aminoacid and trace element, it is prone to digest and assimilate, there is preferable dietetic therapy and health-care effect.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of JINNANGUA dried tofu and preparation method thereof.
Background technology
Dried tofu is the abbreviation of dried bean curd, for the reprocessing goods of bean curd, is traditional cuisines of China, and its salty perfume (or spice) is tasty and refreshing, firmly
Middle band is tough, puts not bad for a long time, and instant is liked by consumers in general.
Tradition dried tofu is made with single Semen sojae atricolor for raw material, can add Sal, Pericarpium Zanthoxyli etc. and commonly adjust in manufacturing process
Material, taste is more single, is eaten for a long time and can feel that mouthfeel is poor, the most dull, and its nutritional labeling also needs abundant and strengthens.With
The raising of people's living standard, the requirement to food is more and more higher, and nutritional labeling and the single dried tofu of taste can not meet
The demand of people.
Summary of the invention
Present invention aim to solve above-mentioned deficiency, and a kind of unique flavor, rich in nutrition content are provided, have
JINNANGUA dried tofu of dietetic therapy and health-care effect and preparation method thereof.
For solving above-mentioned technical problem, the present invention adopts the following technical scheme that
A kind of JINNANGUA dried tofu, it is characterised in that be made up of the raw material of following weight portion:
JINNANGUA 20～30 parts, Semen sojae atricolor 30～50 parts, Radix Betae 5～10 parts, northeast rice 5～12 parts, Herba bromi japonici 4～8 parts, water
In right amount, Agaricus blazei Murrill 3～6 parts, Flos Matricariae chamomillae 2～3 parts, Herba Salviae Plebeiae 1～2 parts, Folium Momordicae Charantiae 1～2 parts, winter daphne 1～3 parts, Fagopyrum esculentum Moench powder 2～
5 parts；
The preparation method of described JINNANGUA dried tofu, comprises the following steps:
(1), JINNANGUA is cleaned remove impurity, add 3～5 times of water make pulping, obtain JINNANGUA juice；
(2), by beet impurity-removing, rinse well with water, add the JINNANGUA juice that step (1) obtains, making beating, mixed
Juice；
(3), northeast rice, Herba bromi japonici slow fire are fried to ripe perfume (or spice), put into grinder, add the mixing juice that step (2) obtains
It is ground, filters, obtain coarse cereal fruit vegetable slurry；
(4), mix after Agaricus blazei Murrill, Flos Matricariae chamomillae, Herba Salviae Plebeiae, Folium Momordicae Charantiae, winter daphne cleaning, add 6～10 times of water soak at room temperature 5
～10 hours, then keep temperature 60～70 DEG C of heating to decoct 1～2 hour, filter, obtain nutritional solution；
(5), Semen sojae atricolor is eluriated clean after, water temperature 20～30 DEG C soak 6～12 hours after defibrination, filter and remove bean dregs, then
Heating soybean milk after slagging-off is persistently boiled 15～25 minutes after 92～98 DEG C, filters to get filtrate；
(6), the coarse cereal fruit vegetable slurry of step (3), the nutritional solution of step (4), the filtrate of step (5) are mixed all with Fagopyrum esculentum Moench powder
Even, obtain bean milk, make dried tofu finished product according to existing dried tofu processing technology.
Compared with prior art, it is an advantage of the current invention that:
The present invention breaches the taste that tradition dried tofu is more single, by by JINNANGUA, Radix Betae, northeast rice, Herba bromi japonici etc.
Fruit and vegerable coarse cereals nutrition composition is incorporated in the middle of dried tofu dispensing, adds the health care beneficiating ingredient such as Agaricus blazei Murrill, Fagopyrum esculentum Moench powder, its local flavor simultaneously
Unique, aromatic tasty and refreshing, containing multiple nutritional components such as rich in protein, aminoacid and trace element, it is easy to digest and assimilate, energy
Strengthen resistance against diseases, there is preferable dietetic therapy and health-care effect；Simply, easily operate, production scale is or not the production method of the present invention
Restricted, it is easy to popularization and application.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1:
A kind of JINNANGUA dried tofu, is made up of the raw material of following weight portion:
JINNANGUA 20 parts, Semen sojae atricolor 30 parts, Radix Betae 5 parts, 5 parts of northeast rice, Herba bromi japonici 4 parts, water are appropriate, Agaricus blazei Murrill 3 parts, ocean are sweet
Chrysanthemum 2 parts, Herba Salviae Plebeiae 1 part, Folium Momordicae Charantiae 1 part, winter daphne 1 part, Fagopyrum esculentum Moench powder 2 parts；
The preparation method of described JINNANGUA dried tofu, comprises the following steps:
(1), JINNANGUA is cleaned remove impurity, add 3 times of water and make pulping, obtain JINNANGUA juice；
(2), by beet impurity-removing, rinse well with water, add the JINNANGUA juice that step (1) obtains, making beating, mixed
Juice；
(3), northeast rice, Herba bromi japonici slow fire are fried to ripe perfume (or spice), put into grinder, add the mixing juice that step (2) obtains
It is ground, filters, obtain coarse cereal fruit vegetable slurry；
(4), mix after Agaricus blazei Murrill, Flos Matricariae chamomillae, Herba Salviae Plebeiae, Folium Momordicae Charantiae, winter daphne cleaning, add 6 times of water soak at room temperature 10 little
Time, then keep temperature 60～70 DEG C of heating to decoct 1 hour, filter, obtain nutritional solution；
(5), Semen sojae atricolor is eluriated clean after, water temperature 20～30 DEG C soak 6 hours after defibrination, filter and remove bean dregs, then will remove
Heating soybean milk after slag is persistently boiled 25 minutes after 92～98 DEG C, filters to get filtrate；
(6), the coarse cereal fruit vegetable slurry of step (3), the nutritional solution of step (4), the filtrate of step (5) are mixed all with Fagopyrum esculentum Moench powder
Even, obtain bean milk, make dried tofu finished product according to existing dried tofu processing technology.
Embodiment 2:
A kind of JINNANGUA dried tofu, is made up of the raw material of following weight portion:
JINNANGUA 30 parts, Semen sojae atricolor 50 parts, Radix Betae 10 parts, 12 parts of northeast rice, Herba bromi japonici 8 parts, water are appropriate, Agaricus blazei Murrill 6 parts, ocean
Flos Chrysanthemi 3 parts, Herba Salviae Plebeiae 2 parts, Folium Momordicae Charantiae 2 parts, winter daphne 3 parts, Fagopyrum esculentum Moench powder 5 parts；
The preparation method of described JINNANGUA dried tofu, comprises the following steps:
(1), JINNANGUA is cleaned remove impurity, add 5 times of water and make pulping, obtain JINNANGUA juice；
(2), by beet impurity-removing, rinse well with water, add the JINNANGUA juice that step (1) obtains, making beating, mixed
Juice；
(3), northeast rice, Herba bromi japonici slow fire are fried to ripe perfume (or spice), put into grinder, add the mixing juice that step (2) obtains
It is ground, filters, obtain coarse cereal fruit vegetable slurry；
(4), mix after Agaricus blazei Murrill, Flos Matricariae chamomillae, Herba Salviae Plebeiae, Folium Momordicae Charantiae, winter daphne cleaning, add 10 times of water soak at room temperature 5 little
Time, then keep temperature 60～70 DEG C of heating to decoct 2 hours, filter, obtain nutritional solution；
(5), Semen sojae atricolor is eluriated clean after, water temperature 20～30 DEG C soak 12 hours after defibrination, filter and remove bean dregs, then will remove
Heating soybean milk after slag is persistently boiled 15 minutes after 92～98 DEG C, filters to get filtrate；
(6), the coarse cereal fruit vegetable slurry of step (3), the nutritional solution of step (4), the filtrate of step (5) are mixed all with Fagopyrum esculentum Moench powder
Even, obtain bean milk, make dried tofu finished product according to existing dried tofu processing technology.
The embodiment of the present invention breaches the tradition more single taste of dried tofu, by by JINNANGUA, Radix Betae, northeast rice,
The fruit and vegerable coarse cereals nutrition compositions such as Herba bromi japonici are incorporated in the middle of dried tofu dispensing, add the health care beneficiating ingredient such as Agaricus blazei Murrill, Fagopyrum esculentum Moench powder simultaneously,
Its unique flavor, aromatic tasty and refreshing, containing multiple nutritional components such as rich in protein, aminoacid and trace element, it is easy to digestion
Absorb, resistance against diseases can be strengthened, there is preferable dietetic therapy and health-care effect.
The embodiment above of the present invention all can only be considered the description of the invention and can not limit invention, with this
Any change in implication that bright claims are suitable and scope, is all considered as being included in the scope of claims
In.
Claims (1)
1. a JINNANGUA dried tofu, it is characterised in that be made up of the raw material of following weight portion:
JINNANGUA 20～30 parts, Semen sojae atricolor 30～50 parts, Radix Betae 5～10 parts, northeast rice 5～12 parts, Herba bromi japonici 4～8 parts, water are fitted
Amount, Agaricus blazei Murrill 3～6 parts, Flos Matricariae chamomillae 2～3 parts, Herba Salviae Plebeiae 1～2 parts, Folium Momordicae Charantiae 1～2 parts, winter daphne 1～3 parts, Fagopyrum esculentum Moench powder 2～5
Part；
The preparation method of described JINNANGUA dried tofu, comprises the following steps:
(1), JINNANGUA is cleaned remove impurity, add 3～5 times of water make pulping, obtain JINNANGUA juice；
(2), by beet impurity-removing, rinse well with water, add the JINNANGUA juice that step (1) obtains, making beating, obtain mixing slurry
Juice；
(3), frying northeast rice, Herba bromi japonici slow fire to ripe perfume (or spice), put into grinder, the mixing juice that addition step (2) obtains is carried out
Grind, filter, obtain coarse cereal fruit vegetable slurry；
(4), mix after Agaricus blazei Murrill, Flos Matricariae chamomillae, Herba Salviae Plebeiae, Folium Momordicae Charantiae, winter daphne cleaning, add 6～10 times of water soak at room temperature 5～10
Hour, then keep temperature 60～70 DEG C of heating to decoct 1～2 hour, filter, obtain nutritional solution；
(5), Semen sojae atricolor is eluriated clean after, water temperature 20～30 DEG C soak 6～12 hours after defibrination, filter and remove bean dregs, then will remove
Heating soybean milk after slag is persistently boiled 15～25 minutes after 92～98 DEG C, filters to get filtrate；
(6), the coarse cereal fruit vegetable slurry of step (3), the nutritional solution of step (4), the filtrate of step (5) are mixed homogeneously with Fagopyrum esculentum Moench powder,
Obtain bean milk, make dried tofu finished product according to existing dried tofu processing technology.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610688396.2A CN106172864A (en) | 2016-08-19 | 2016-08-19 | A kind of JINNANGUA dried tofu and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610688396.2A CN106172864A (en) | 2016-08-19 | 2016-08-19 | A kind of JINNANGUA dried tofu and preparation method thereof |
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| Publication Number | Publication Date |
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| CN106172864A true CN106172864A (en) | 2016-12-07 |
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| CN201610688396.2A Withdrawn CN106172864A (en) | 2016-08-19 | 2016-08-19 | A kind of JINNANGUA dried tofu and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107455485A (en) * | 2017-08-02 | 2017-12-12 | 合肥市凤落河豆制食品有限公司 | A kind of pumpkin flavor dried bean curd |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202343A (en) * | 2013-03-12 | 2013-07-17 | 马鞍山市黄池食品（集团）有限公司 | Intelligence-reinforcing health-care dried bean curd and preparation method thereof |
| CN103444883A (en) * | 2013-07-29 | 2013-12-18 | 马鞍山市黄池食品（集团）有限公司 | Spicy coarse grain dried bean curd and preparation method thereof |
| CN104273239A (en) * | 2014-10-24 | 2015-01-14 | 合肥市凤落河豆制食品有限公司 | Sweet juicy peach dried bean curd |
-
2016
- 2016-08-19 CN CN201610688396.2A patent/CN106172864A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202343A (en) * | 2013-03-12 | 2013-07-17 | 马鞍山市黄池食品（集团）有限公司 | Intelligence-reinforcing health-care dried bean curd and preparation method thereof |
| CN103444883A (en) * | 2013-07-29 | 2013-12-18 | 马鞍山市黄池食品（集团）有限公司 | Spicy coarse grain dried bean curd and preparation method thereof |
| CN104273239A (en) * | 2014-10-24 | 2015-01-14 | 合肥市凤落河豆制食品有限公司 | Sweet juicy peach dried bean curd |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107455485A (en) * | 2017-08-02 | 2017-12-12 | 合肥市凤落河豆制食品有限公司 | A kind of pumpkin flavor dried bean curd |
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Application publication date: 20161207 |
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