CN106306086A - Autumn peach taste dried bean curds and preparation method thereof - Google Patents

Autumn peach taste dried bean curds and preparation method thereof Download PDF

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Publication number
CN106306086A
CN106306086A CN201610680256.0A CN201610680256A CN106306086A CN 106306086 A CN106306086 A CN 106306086A CN 201610680256 A CN201610680256 A CN 201610680256A CN 106306086 A CN106306086 A CN 106306086A
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Prior art keywords
parts
autumn
dried bean
bean curds
preparing
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CN201610680256.0A
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胡平
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胡平
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00Cheese substitutes
    • A23C20/02Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2240/00Use or particular additives or ingredients
    • A23C2240/15Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products

Abstract

The invention discloses autumn peach taste dried bean curds. The autumn peach taste dried bean curds are prepared from the following raw materials of autumn peaches, soybeans, radishes, sorghum, almonds, water, snow lotus herbs, chrysanthemums, herba desmodii styracifolii, lotus leaves, johnnyjumpup and pine nut powder. A preparation method of the autumn peach taste dried bean curds comprises the following steps of (1) preparing autumn peach juice; (2) preparing mixed juice; (3) preparing coarse cereal, fruit and vegetable pulp; (4) preparing a nutrient solution; (5) preparing a filtrate; and (6) uniformly mixing the coarse cereal, fruit and vegetable pulp with the nutrient solution, the filtrate and the pine nut powder, so as to prepare finished products of the dried bean curds. According to the autumn peach taste dried bean curds disclosed by the invention, the condition that conventional dried bean curds are single in taste is avoided, nutrient components of fruits, vegetables and coarse cereals including the autumn peaches, the radishes, the sorghum, and the almonds are introduced into mixed ingredients of the dried bean curds, and besides, health-care beneficial components of the snow lotus herbs, the pine nut powder and the like are added, so that the autumn peach taste dried bean curds are unique in flavor, rich in fragrance and refreshing, contain varied nutrient components including rich protein, amino acids, trace elements and the like, are easy to digest and absorb, and have good food therapy and health-care effects.

Description

A kind of autumn Fructus Persicae taste dried tofu and preparation method thereof
Technical field
The invention belongs to food technology field, be specifically related to a kind of autumn Fructus Persicae taste 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 Autumn Fructus Persicae taste 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 autumn Fructus Persicae taste dried tofu, it is characterised in that be made up of the raw material of following weight portion:
Autumn Fructus Persicae 20~30 parts, Semen sojae atricolor 30~50 parts, Radix Raphani 5~10 parts, Sorghum vulgare Pers. 5~12 parts, Semen Armeniacae Amarum 4~8 parts, water are appropriate, snow Lotus 3~6 parts, Flos Chrysanthemi 2~3 parts, Herba Desmodii Styracifolii 1~2 parts, Folium Nelumbinis 1~2 parts, violet 1~3 parts, lycopodium powder 2~5 parts;
The preparation method of described autumn Fructus Persicae taste dried tofu, comprises the following steps:
(1), autumn Fructus Persicae is cleaned remove impurity, add 3~5 times of water make pulping, obtain autumn peach pulp juice;
(2), by Radix Raphani remove impurity, rinse well with water, add the autumn peach pulp juice that step (1) obtains, making beating, obtain mixing slurry Juice;
(3), frying Sorghum vulgare Pers., Semen Armeniacae Amarum 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), by Herba Saussureae Involueratae, Flos Chrysanthemi, Herba Desmodii Styracifolii, Folium Nelumbinis, violet clean after mix, 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 lycopodium 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 fruit and vegerable miscellaneous grain crops such as autumn Fructus Persicae, Radix Raphani, Sorghum vulgare Pers., Semen Armeniacae Amarums Nutritional labeling is incorporated in the middle of dried tofu dispensing, adds the health care beneficiating ingredient such as Herba Saussureae Involueratae, lycopodium 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 digest and assimilate, can strengthen disease-resistant Ability, has preferable dietetic therapy and health-care effect;Simply, easily operate, production scale is unrestricted, easily for the production method of the present invention In popularization and application.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1:
A kind of autumn Fructus Persicae taste dried tofu, is made up of the raw material of following weight portion:
Autumn Fructus Persicae 20 parts, Semen sojae atricolor 30 parts, Radix Raphani 5 parts, Sorghum vulgare Pers. 5 parts, 4 parts of Semen Armeniacae Amarum, water are appropriate, Herba Saussureae Involueratae 3 parts, Flos Chrysanthemi 2 parts, extensively gold Money grass 1 part, 1 part of Folium Nelumbinis, violet 1 part, lycopodium powder 2 parts;
The preparation method of described autumn Fructus Persicae taste dried tofu, comprises the following steps:
(1), autumn Fructus Persicae is cleaned remove impurity, add 3 times of water and make pulping, obtain autumn peach pulp juice;
(2), by Radix Raphani remove impurity, rinse well with water, add the autumn peach pulp juice that step (1) obtains, making beating, obtain mixing slurry Juice;
(3), frying Sorghum vulgare Pers., Semen Armeniacae Amarum 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 Herba Saussureae Involueratae, Flos Chrysanthemi, Herba Desmodii Styracifolii, Folium Nelumbinis, violet cleaning, add 6 times of water soak at room temperature 10 hours, 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 lycopodium powder Even, obtain bean milk, make dried tofu finished product according to existing dried tofu processing technology.
Embodiment 2:
A kind of autumn Fructus Persicae taste dried tofu, is made up of the raw material of following weight portion:
Autumn Fructus Persicae 30 parts, Semen sojae atricolor 50 parts, Radix Raphani 10 parts, Sorghum vulgare Pers. 12 parts, 8 parts of Semen Armeniacae Amarum, water are appropriate, Herba Saussureae Involueratae 6 parts, Flos Chrysanthemi 3 parts, wide Herba Lysimachiae 2 parts, 2 parts of Folium Nelumbinis, violet 3 parts, lycopodium powder 5 parts;
The preparation method of described autumn Fructus Persicae taste dried tofu, comprises the following steps:
(1), autumn Fructus Persicae is cleaned remove impurity, add 5 times of water and make pulping, obtain autumn peach pulp juice;
(2), by Radix Raphani remove impurity, rinse well with water, add the autumn peach pulp juice that step (1) obtains, making beating, obtain mixing slurry Juice;
(3), frying Sorghum vulgare Pers., Semen Armeniacae Amarum 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 Herba Saussureae Involueratae, Flos Chrysanthemi, Herba Desmodii Styracifolii, Folium Nelumbinis, violet cleaning, add 10 times of water soak at room temperature 5 hours, 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 lycopodium 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 taste that tradition dried tofu is more single, by by fruits such as autumn Fructus Persicae, Radix Raphani, Sorghum vulgare Pers., Semen Armeniacae Amarums Vegetables coarse cereals nutrition composition is incorporated in the middle of dried tofu dispensing, adds the health care beneficiating ingredient such as Herba Saussureae Involueratae, lycopodium powder simultaneously, and its local flavor is only Special, aromatic tasty and refreshing, containing multiple nutritional components such as rich in protein, aminoacid and trace element, it is easy to digest and assimilate, can increase Strong resistance against diseases, has 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. an autumn Fructus Persicae taste dried tofu, it is characterised in that be made up of the raw material of following weight portion:
Autumn Fructus Persicae 20~30 parts, Semen sojae atricolor 30~50 parts, Radix Raphani 5~10 parts, Sorghum vulgare Pers. 5~12 parts, Semen Armeniacae Amarum 4~8 parts, water are appropriate, Herba Saussureae Involueratae 3 ~6 parts, Flos Chrysanthemi 2~3 parts, Herba Desmodii Styracifolii 1~2 parts, Folium Nelumbinis 1~2 parts, violet 1~3 parts, lycopodium powder 2~5 parts;
The preparation method of described autumn Fructus Persicae taste dried tofu, comprises the following steps:
(1), autumn Fructus Persicae is cleaned remove impurity, add 3~5 times of water make pulping, obtain autumn peach pulp juice;
(2), by Radix Raphani remove impurity, rinse well with water, add the autumn peach pulp juice that step (1) obtains, making beating, obtain mixing juice;
(3), frying Sorghum vulgare Pers., Semen Armeniacae Amarum slow fire to ripe perfume (or spice), put into grinder, the mixing juice that addition step (2) obtains is ground, Filter, obtain coarse cereal fruit vegetable slurry;
(4), mix after Herba Saussureae Involueratae, Flos Chrysanthemi, Herba Desmodii Styracifolii, Folium Nelumbinis, violet cleaning, add 6~10 times of water soak at room temperature 5~10 are little Time, 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 lycopodium powder, Obtain bean milk, make dried tofu finished product according to existing dried tofu processing technology.
CN201610680256.0A 2016-08-17 2016-08-17 Autumn peach taste dried bean curds and preparation method thereof Withdrawn CN106306086A (en)

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Application Number Priority Date Filing Date Title
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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN103444887A (en) * 2013-07-29 2013-12-18 马鞍山市黄池食品(集团)有限公司 Liver-nourishing and eyesight-improving leisure 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

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN103444887A (en) * 2013-07-29 2013-12-18 马鞍山市黄池食品(集团)有限公司 Liver-nourishing and eyesight-improving leisure 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

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