CN106490183A - A kind of tomato dried bean curd and preparation method thereof - Google Patents
A kind of tomato dried bean curd and preparation method thereof Download PDFInfo
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- CN106490183A CN106490183A CN201611131232.6A CN201611131232A CN106490183A CN 106490183 A CN106490183 A CN 106490183A CN 201611131232 A CN201611131232 A CN 201611131232A CN 106490183 A CN106490183 A CN 106490183A
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- tomato
- bean curd
- dried bean
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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 a kind of tomato dried bean curd, is made up of following raw material：Tomato, soybean, celery, black rice, happy kernel, water, Hericium erinaceus, adhesive rehmannia flower, rejuvenate grass, pomegranate leaf, globe amaranth, Fructus Schisandrae Chinensis powder；Its preparation method is comprised the following steps：(1), tomato juice is prepared；(2), mixing juice is prepared；(3), coarse cereal fruit vegetable slurry is prepared；(4), nutrient solution is prepared；(5), filtrate is prepared；(6), coarse cereal fruit vegetable slurry, nutrient solution, filtrate are well mixed with Fructus Schisandrae Chinensis powder, dried bean curd finished product is made.The present invention breaches the relatively simple taste of traditional dried bean curd, by the fruits and vegetables coarse cereals nutrition composition such as tomato, celery, black rice, happy kernel is incorporated in the middle of dried bean curd dispensing, add the health care beneficiating ingredients such as Hericium erinaceus, Fructus Schisandrae Chinensis powder simultaneously, its unique flavor, aromatic tasty and refreshing, containing multiple nutritional components such as rich in protein, amino acid and trace elements, it is easy to digest and assimilate, with preferable dietotherapy and health-care effect.
Description
Technical field
The invention belongs to food technology field, and in particular to a kind of tomato dried bean curd and preparation method thereof.
Background technology
Dried bean curd is the abbreviation of dried bean curd, is the reprocessing product of bean curd, is traditional cuisines of China, and its salty perfume is tasty and refreshing, firmly
Middle with tough, put not bad, instant long, liked by consumers in general.
Traditional dried bean curd is made up with single soybean of raw material, can add salt, Chinese prickly ash etc. and commonly adjust in manufacturing process
Material, taste are relatively simple, and long-term consumption can feel that mouthfeel is poor, it is dull to compare, and its nutrient content also needs to be enriched and strengthened.With
The improvement of people's living standards, the requirement more and more higher to food, the single dried bean curd of nutrient content and taste can not meet
The demand of people.
Content of the invention
Present invention aim to solving above-mentioned deficiency, and a kind of unique flavor, rich in nutrition content is provided, had
Tomato dried bean curd of dietotherapy and health-care effect and preparation method thereof.
For solving above-mentioned technical problem, the present invention is adopted the following technical scheme that：
A kind of tomato dried bean curd, it is characterised in that be made up of the raw material of following weight portion：
20～30 parts of tomato, 30～50 parts of soybean, 5～10 parts of celery, 5～12 parts of black rice, 4～8 parts of happy kernel, water are fitted
Amount, 3～6 parts of Hericium erinaceus, 2～3 parts of adhesive rehmannia flower, rejuvenate 1～2 part of grass, 1～2 part of pomegranate leaf, 1～3 part of globe amaranth, Fructus Schisandrae Chinensis powder 2
～5 parts；
The preparation method of described tomato dried bean curd, comprises the following steps：
(1) tomato is cleaned removal of impurities, plus 3～5 times of water make into slurry, obtain tomato juice；
(2), by celery removal of impurities, rinsed well with water, the tomato juice for adding step (1) to obtain, beating obtains mixing slurry
Juice；
(3), black rice, happy kernel slow fire are fried to ripe perfume (or spice), grinder is put into, the mixing juice for adding step (2) to obtain
It is ground, filters, obtains coarse cereal fruit vegetable slurry；
(4), will mix after Hericium erinaceus, adhesive rehmannia flower, grass of rejuvenating, pomegranate leaf, globe amaranth cleaning, plus 6～10 times of water normal temperature leachings
Bubble 5～10 hours, then 60～70 DEG C of heating of keeping temperature are decocted 1～2 hour, are filtered, are obtained nutrient solution；
(5), after, eluriate soybean totally, defibrination after the immersion 6～12 hours of 20～30 DEG C of water temperature is filtered and removes bean dregs, then
Heating soybean milk after by slagging-off is persistently boiled to after 92～98 DEG C 15～25 minutes, is filtered to get filtrate；
(6), the filtrate of the coarse cereal fruit vegetable slurry of step (3), the nutrient solution of step (4), step (5) is mixed with Fructus Schisandrae Chinensis powder
Uniformly, soya-bean milk is obtained, and dried bean curd finished product is made according to existing dried bean curd manufacture craft.
Compared with prior art, it is an advantage of the current invention that：
The present invention breaches the relatively simple taste of traditional dried bean curd, by by tomato, celery, black rice, happy kernel etc. fruit
Vegetable coarse cereals nutrition composition is incorporated in the middle of dried bean curd dispensing, while adding the health care beneficiating ingredients such as Hericium erinaceus, Fructus Schisandrae Chinensis powder, its local flavor
Unique, aromatic tasty and refreshing, containing multiple nutritional components such as rich in protein, amino acid and trace elements, it is easy to digest and assimilate, energy
Strengthen resistance against diseases, with preferable dietotherapy and health-care effect；The production method of the present invention is simple, easy to operate, and production scale is not
It is restricted, it is easy to popularization and application.
Specific embodiment
With reference to embodiment, the invention will be further described.
Embodiment 1：
A kind of tomato dried bean curd, is made up of the raw material of following weight portion：
20 parts of tomato, 30 parts of soybean, 5 parts of celery, 5 parts of black rice, 4 parts of happy kernel, appropriate amount of water, 3 parts of Hericium erinaceus, adhesive rehmannia flower
2 parts, rejuvenate 1 part of grass, 1 part of pomegranate leaf, 1 part of globe amaranth, 2 parts of Fructus Schisandrae Chinensis powder；
The preparation method of described tomato dried bean curd, comprises the following steps：
(1) tomato is cleaned removal of impurities, plus 3 times of water makes into slurry, obtain tomato juice；
(2), by celery removal of impurities, rinsed well with water, the tomato juice for adding step (1) to obtain, beating obtains mixing slurry
Juice；
(3), black rice, happy kernel slow fire are fried to ripe perfume (or spice), grinder is put into, the mixing juice for adding step (2) to obtain
It is ground, filters, obtains coarse cereal fruit vegetable slurry；
(4), will mix after Hericium erinaceus, adhesive rehmannia flower, grass of rejuvenating, pomegranate leaf, globe amaranth cleaning, plus 6 times of water soak at room temperature 10
Hour, then 60～70 DEG C of heating of keeping temperature are decocted 1 hour, are filtered, are obtained nutrient solution；
(5), after, eluriate soybean totally, defibrination after the immersion 6 hours of 20～30 DEG C of water temperature is filtered and removes bean dregs, then will remove
Heating soybean milk after slag is persistently boiled to after 92～98 DEG C 25 minutes, is filtered to get filtrate；
(6), the filtrate of the coarse cereal fruit vegetable slurry of step (3), the nutrient solution of step (4), step (5) is mixed with Fructus Schisandrae Chinensis powder
Uniformly, soya-bean milk is obtained, and dried bean curd finished product is made according to existing dried bean curd manufacture craft.
Embodiment 2：
A kind of tomato dried bean curd, is made up of the raw material of following weight portion：
30 parts of tomato, 50 parts of soybean, 10 parts of celery, 12 parts of black rice, 8 parts of happy kernel, appropriate amount of water, 6 parts of Hericium erinaceus, glutinous rehmannia
Spend 3 parts, rejuvenate grass 2 parts, 2 parts of pomegranate leaf, 3 parts of globe amaranth, 5 parts of Fructus Schisandrae Chinensis powder；
The preparation method of described tomato dried bean curd, comprises the following steps：
(1) tomato is cleaned removal of impurities, plus 5 times of water makes into slurry, obtain tomato juice；
(2), by celery removal of impurities, rinsed well with water, the tomato juice for adding step (1) to obtain, beating obtains mixing slurry
Juice；
(3), black rice, happy kernel slow fire are fried to ripe perfume (or spice), grinder is put into, the mixing juice for adding step (2) to obtain
It is ground, filters, obtains coarse cereal fruit vegetable slurry；
(4), will mix after Hericium erinaceus, adhesive rehmannia flower, grass of rejuvenating, pomegranate leaf, globe amaranth cleaning, plus 10 times of water soak at room temperature 5
Hour, then 60～70 DEG C of heating of keeping temperature are decocted 2 hours, are filtered, are obtained nutrient solution；
(5), after, eluriate soybean totally, defibrination after the immersion 12 hours of 20～30 DEG C of water temperature is filtered and removes bean dregs, then will remove
Heating soybean milk after slag is persistently boiled to after 92～98 DEG C 15 minutes, is filtered to get filtrate；
(6), the filtrate of the coarse cereal fruit vegetable slurry of step (3), the nutrient solution of step (4), step (5) is mixed with Fructus Schisandrae Chinensis powder
Uniformly, soya-bean milk is obtained, and dried bean curd finished product is made according to existing dried bean curd manufacture craft.
The embodiment of the present invention breaches the relatively simple taste of traditional dried bean curd, by by tomato, celery, black rice, American pistachios
The fruits and vegetables coarse cereals nutrition composition such as benevolence is incorporated in the middle of dried bean curd dispensing, while add the health care beneficiating ingredients such as Hericium erinaceus, Fructus Schisandrae Chinensis powder,
Its unique flavor, aromatic tasty and refreshing, containing multiple nutritional components such as rich in protein, amino acid and trace elements, it is easy to digest
Absorb, resistance against diseases can be strengthened, with preferable dietotherapy and health-care effect.
The present invention the embodiment above can only all be considered the description of the invention and invention can not be limited, with this
Any change in bright claims suitable implication and scope, is all considered as the scope for being included in claims
Interior.
Claims (1)
1. a kind of tomato dried bean curd, it is characterised in that be made up of the raw material of following weight portion：
20～30 parts of tomato, 30～50 parts of soybean, 5～10 parts of celery, 5～12 parts of black rice, 4～8 parts of happy kernel, appropriate amount of water,
3～6 parts of Hericium erinaceus, 2～3 parts of adhesive rehmannia flower, rejuvenate 1～2 part of grass, 1～2 part of pomegranate leaf, 1～3 part of globe amaranth, Fructus Schisandrae Chinensis powder 2～5
Part；
The preparation method of described tomato dried bean curd, comprises the following steps：
(1) tomato is cleaned removal of impurities, plus 3～5 times of water make into slurry, obtain tomato juice；
(2), by celery removal of impurities, rinsed well with water, the tomato juice for adding step (1) to obtain, beating, obtain mixing juice；
(3), black rice, happy kernel slow fire are fried to ripe perfume (or spice), grinder is put into, the mixing juice for adding step (2) to obtain is carried out
Grinding, filters, and obtains coarse cereal fruit vegetable slurry；
(4), will Hericium erinaceus, adhesive rehmannia flower, grass of rejuvenating, pomegranate leaf, mixing after globe amaranth cleaning, plus 6～10 times of water soak at room temperature 5～
10 hours, then 60～70 DEG C of heating of keeping temperature were decocted 1～2 hour, are filtered, are obtained nutrient solution；
(5), after, eluriate soybean totally, defibrination after the immersion 6～12 hours of 20～30 DEG C of water temperature is filtered and removes bean dregs, then will remove
Heating soybean milk after slag is persistently boiled to after 92～98 DEG C 15～25 minutes, is filtered to get filtrate；
(6), the filtrate of the coarse cereal fruit vegetable slurry of step (3), the nutrient solution of step (4), step (5) is mixed with Fructus Schisandrae Chinensis powder
Even, soya-bean milk is obtained, and dried bean curd finished product is made according to existing dried bean curd manufacture craft.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611131232.6A CN106490183A (en) | 2016-12-09 | 2016-12-09 | A kind of tomato dried bean curd and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611131232.6A CN106490183A (en) | 2016-12-09 | 2016-12-09 | A kind of tomato dried bean curd and preparation method thereof |
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| CN106490183A true CN106490183A (en) | 2017-03-15 |
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| CN201611131232.6A Pending CN106490183A (en) | 2016-12-09 | 2016-12-09 | A kind of tomato dried bean curd and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106922839A (en) * | 2017-03-25 | 2017-07-07 | 周红 | A kind of stomach strengthening and digestion promoting jasmin tomato dried bean curd |
-
2016
- 2016-12-09 CN CN201611131232.6A patent/CN106490183A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106922839A (en) * | 2017-03-25 | 2017-07-07 | 周红 | A kind of stomach strengthening and digestion promoting jasmin tomato dried bean curd |
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Application publication date: 20170315 |