CN106306105A - Durian-flavored dried bean curd and preparation method thereof - Google Patents
Durian-flavored dried bean curd and preparation method thereof Download PDFInfo
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- CN106306105A CN106306105A CN201610695718.6A CN201610695718A CN106306105A CN 106306105 A CN106306105 A CN 106306105A CN 201610695718 A CN201610695718 A CN 201610695718A CN 106306105 A CN106306105 A CN 106306105A
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 240000000716 Durio zibethinus Species 0.000 claims abstract description 32
- 235000006025 Durio zibethinus Nutrition 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances data:image/svg+xml;base64,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 data:image/svg+xml;base64,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 O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 210000000582 Semen Anatomy 0.000 claims abstract description 20
- 235000016709 nutrition Nutrition 0.000 claims abstract description 15
- 235000013339 cereals Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 235000001543 Corylus americana Nutrition 0.000 claims abstract description 12
- 235000007466 Corylus avellana Nutrition 0.000 claims abstract description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 12
- 235000009566 rice Nutrition 0.000 claims abstract description 12
- 240000009226 Corylus americana Species 0.000 claims abstract description 11
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 11
- 239000000706 filtrate Substances 0.000 claims abstract description 10
- 235000013311 vegetables Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 240000007842 Glycine max Species 0.000 claims abstract description 5
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 5
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- 239000002002 slurry Substances 0.000 claims description 14
- 238000004140 cleaning Methods 0.000 claims description 12
- 240000000195 Amaranthus tricolor Species 0.000 claims description 10
- 235000014748 Amaranthus tricolor Nutrition 0.000 claims description 10
- 210000004080 Milk Anatomy 0.000 claims description 8
- 240000005158 Phaseolus vulgaris Species 0.000 claims description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 8
- 235000013336 milk Nutrition 0.000 claims description 8
- 239000008267 milk Substances 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 6
- 239000002304 perfume Substances 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 239000000047 product Substances 0.000 claims description 4
- 238000004537 pulping Methods 0.000 claims description 4
- 239000002893 slag Substances 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000005911 diet Nutrition 0.000 abstract description 4
- 230000000378 dietary Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 238000002560 therapeutic procedure Methods 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 240000001592 Amaranthus caudatus Species 0.000 abstract 2
- 235000009328 Amaranthus caudatus Nutrition 0.000 abstract 2
- 235000012735 amaranth Nutrition 0.000 abstract 2
- 239000004178 amaranth Substances 0.000 abstract 2
- 235000012055 fruits and vegetables Nutrition 0.000 abstract 2
- 235000015097 nutrients Nutrition 0.000 abstract 2
- 244000206519 Michelia figo Species 0.000 abstract 1
- 235000015864 Michelia figo Nutrition 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 240000007582 Corylus avellana Species 0.000 description 1
- 208000008425 Protein Deficiency Diseases 0.000 description 1
- 235000015076 Shorea robusta Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000009376 nuclear reprocessing Methods 0.000 description 1
Classifications
-
- 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
Abstract
The invention discloses a durian-flavored dried bean curd. The durian-flavored dried bean curd is prepared from the following raw materials: durian, soybean, edible amaranth, Thai fragrant rice, hazelnut kernels, water, Radix Salviae Miltiorrhizae, Michelia figo, Radix Glycyrrhizae, Folium Momordicae Charantiae, Folium Pini and Semen Armeniacae Amarum powder. The preparation method comprises the following steps: (1) preparing durian juice; (2) preparing mixed juice; (3) preparing cereal, fruit and vegetable pulp; (4) preparing a nutrient solution; (5) preparing filtrate; (6) evenly mixing the cereal, fruit and vegetable pulp, the nutrient solution, the filtrate and the Semen Armeniacae Amarum powder, and preparing into the finished dried bean curd. The single flavor of the traditional dried bean curd is broken through, nutritional ingredients of fruit, vegetables and cereals such as the durian, the edible amaranth, the Thai fragrant rice and the hazelnut kernels are introduced into ingredients of the dried bean curd, meanwhile health-care beneficial ingredients such as the Radix Salviae Miltiorrhizae and the Semen Armeniacae Amarum powder are added, and the durian-flavored dried bean curd is unique in flavor, is fragrant and refreshing, contains various nutritional ingredients such as abundant protein, amino acid and microelements, is easy to digest and absorb, and has good dietary therapy and health-care effects.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of Durio Zibethinus murr 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
Durio Zibethinus murr 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 Durio Zibethinus murr taste dried tofu, it is characterised in that be made up of the raw material of following weight portion:
Durio Zibethinus murr 20～30 parts, Semen sojae atricolor 30～50 parts, Amaranthus mangostanus L. 5～10 parts, THAI fragrant rice 5～12 parts, hazelnut kernel 4～8 parts, water
In right amount, Radix Salviae Miltiorrhizae 3～6 parts, HANXIAOHUA 2～3 parts, Radix Glycyrrhizae 1～2 parts, Folium Momordicae Charantiae 1～2 parts, Folium Pini 1～3 parts, Semen Armeniacae Amarum powder 2～5 parts；
The preparation method of described Durio Zibethinus murr taste dried tofu, comprises the following steps:
(1), Durio Zibethinus murr is cleaned remove impurity, add 3～5 times of water make pulping, obtain Durio Zibethinus murr juice；
(2), by Amaranthus mangostanus L. remove impurity, rinse well with water, add the Durio Zibethinus murr juice that step (1) obtains, making beating, obtain mixing slurry
Juice；
(3), THAI fragrant rice, hazelnut kernel slow fire are fried to ripe perfume (or spice), put into grinder, add the mixing slurry that step (2) obtains
Juice is ground, and filters, and obtains coarse cereal fruit vegetable slurry；
(4), mix after Radix Salviae Miltiorrhizae, HANXIAOHUA, Radix Glycyrrhizae, Folium Momordicae Charantiae, Folium Pini 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
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 Semen Armeniacae Amarum 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 Durio Zibethinus murr, Amaranthus mangostanus L., THAI fragrant rice, hazelnut kernel 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 Radix Salviae Miltiorrhizae, Semen Armeniacae Amarum 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；Simply, easily operate, production scale is not subject to the production method of the present invention
Limit, 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 Durio Zibethinus murr taste dried tofu, is made up of the raw material of following weight portion:
Durio Zibethinus murr 20 parts, Semen sojae atricolor 30 parts, Amaranthus mangostanus L. 5 parts, THAI fragrant rice 5 parts, hazelnut kernel 4 parts, water are appropriate, Radix Salviae Miltiorrhizae 3 parts, HANXIAOHUA
2 parts, 1 part of Radix Glycyrrhizae, Folium Momordicae Charantiae 1 part, 1 part of Folium Pini, Semen Armeniacae Amarum powder 2 parts；
The preparation method of described Durio Zibethinus murr taste dried tofu, comprises the following steps:
(1), Durio Zibethinus murr is cleaned remove impurity, add 3 times of water and make pulping, obtain Durio Zibethinus murr juice；
(2), by Amaranthus mangostanus L. remove impurity, rinse well with water, add the Durio Zibethinus murr juice that step (1) obtains, making beating, obtain mixing slurry
Juice；
(3), THAI fragrant rice, hazelnut kernel slow fire are fried to ripe perfume (or spice), put into grinder, add the mixing slurry that step (2) obtains
Juice is ground, and filters, and obtains coarse cereal fruit vegetable slurry；
(4), mix after Radix Salviae Miltiorrhizae, HANXIAOHUA, Radix Glycyrrhizae, Folium Momordicae Charantiae, Folium Pini cleaning, add 6 times of water soak at room temperature 10 hours, so
Rear holding temperature 60～70 DEG C of heating 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 Semen Armeniacae Amarum powder
Even, obtain bean milk, make dried tofu finished product according to existing dried tofu processing technology.
Embodiment 2:
A kind of Durio Zibethinus murr taste dried tofu, is made up of the raw material of following weight portion:
Durio Zibethinus murr 30 parts, Semen sojae atricolor 50 parts, Amaranthus mangostanus L. 10 parts, THAI fragrant rice 12 parts, hazelnut kernel 8 parts, water are appropriate, Radix Salviae Miltiorrhizae 6 parts, with a smile
Spend 3 parts, 2 parts of Radix Glycyrrhizae, Folium Momordicae Charantiae 2 parts, 3 parts of Folium Pini, Semen Armeniacae Amarum powder 5 parts；
The preparation method of described Durio Zibethinus murr taste dried tofu, comprises the following steps:
(1), Durio Zibethinus murr is cleaned remove impurity, add 5 times of water and make pulping, obtain Durio Zibethinus murr juice；
(2), by Amaranthus mangostanus L. remove impurity, rinse well with water, add the Durio Zibethinus murr juice that step (1) obtains, making beating, obtain mixing slurry
Juice；
(3), THAI fragrant rice, hazelnut kernel slow fire are fried to ripe perfume (or spice), put into grinder, add the mixing slurry that step (2) obtains
Juice is ground, and filters, and obtains coarse cereal fruit vegetable slurry；
(4), mix after Radix Salviae Miltiorrhizae, HANXIAOHUA, Radix Glycyrrhizae, Folium Momordicae Charantiae, Folium Pini cleaning, add 10 times of water soak at room temperature 5 hours, so
Rear holding temperature 60～70 DEG C of heating 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 Semen Armeniacae Amarum 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 Durio Zibethinus murr, Amaranthus mangostanus L., THAI fragrant rice, hazel
The fruit and vegerable coarse cereals nutrition compositions such as sub-core are incorporated in the middle of dried tofu dispensing, add the health care beneficiating ingredient such as Radix Salviae Miltiorrhizae, Semen Armeniacae Amarum 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 is inhaled
Receive, 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 Durio Zibethinus murr taste dried tofu, it is characterised in that be made up of the raw material of following weight portion:
Durio Zibethinus murr 20～30 parts, Semen sojae atricolor 30～50 parts, Amaranthus mangostanus L. 5～10 parts, THAI fragrant rice 5～12 parts, hazelnut kernel 4～8 parts, water are fitted
Amount, Radix Salviae Miltiorrhizae 3～6 parts, HANXIAOHUA 2～3 parts, Radix Glycyrrhizae 1～2 parts, Folium Momordicae Charantiae 1～2 parts, Folium Pini 1～3 parts, Semen Armeniacae Amarum powder 2～5 parts；
The preparation method of described Durio Zibethinus murr taste dried tofu, comprises the following steps:
(1), Durio Zibethinus murr is cleaned remove impurity, add 3～5 times of water make pulping, obtain Durio Zibethinus murr juice；
(2), by Amaranthus mangostanus L. remove impurity, rinse well with water, add the Durio Zibethinus murr juice that step (1) obtains, making beating, obtain mixing juice；
(3), frying THAI fragrant rice, hazelnut kernel slow fire to ripe perfume (or spice), put into grinder, the mixing juice that addition step (2) obtains enters
Row grinds, and filters, and obtains coarse cereal fruit vegetable slurry；
(4), mix after Radix Salviae Miltiorrhizae, HANXIAOHUA, Radix Glycyrrhizae, Folium Momordicae Charantiae, Folium Pini 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 Semen Armeniacae Amarum 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 |
|---|---|---|---|
| CN201610695718.6A CN106306105A (en) | 2016-08-19 | 2016-08-19 | Durian-flavored dried bean curd and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610695718.6A CN106306105A (en) | 2016-08-19 | 2016-08-19 | Durian-flavored dried bean curd and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN106306105A true CN106306105A (en) | 2017-01-11 |
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ID=57744623
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| CN201610695718.6A Withdrawn CN106306105A (en) | 2016-08-19 | 2016-08-19 | Durian-flavored dried bean curd and preparation method thereof |
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Citations (2)
| 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 |
-
2016
- 2016-08-19 CN CN201610695718.6A patent/CN106306105A/en not_active Withdrawn
Patent Citations (2)
| 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 |
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Application publication date: 20170111 |