CN106538707A - A kind of manufacture method of pure green bean curd food - Google Patents
A kind of manufacture method of pure green bean curd food Download PDFInfo
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- CN106538707A CN106538707A CN201510594396.1A CN201510594396A CN106538707A CN 106538707 A CN106538707 A CN 106538707A CN 201510594396 A CN201510594396 A CN 201510594396A CN 106538707 A CN106538707 A CN 106538707A
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Abstract
The invention provides a kind of manufacture method of pure green bean curd food, its method is that Raw material processing, immersion defibrination, screenings are separated, condensed with pure natural tofu solidification liquid point slurry after mashing off successively, last compressing, obtains final product pure natural tofu food.The present invention is using local natural environment and natural Semen Glyciness, made using manual method, the characteristics of maintaining the distinctive quality of original Semen Glyciness and genuineness, it is strong with pure taste, fine and smooth lubricious, bright color, in good taste, elastic and toughness, in Jiangsu cuisine meat and fish dishes, be cut into filament, thin slice, fritter steam, boil, decocting, it is braised, rinse, stew, fried etc. being all difficult fragmentation, after especially freezing, in braised dish, taste is especially good to eat, one of it is that locality connects the first-class food that people receives guests, and the universal eating of people, the popular food that alimentary health-care function is higher.
Description
Technical field
The present invention relates to a kind of manufacture method of plant bean food, the especially manufacture method of a kind of pure natural soybean with local characteristic and Semen Viciae fabae bean curd food.
Background technology
It is nutritious with which that bean food makes bean curd food, it is cheap to increasingly become important food in people's diet, with the development of science and technology, and the requirement that people suit one's taste, processing variety to bean food and preparation method thereof is also more and more diversified, and one is to be fabricated to various bean curd foods to add various raw materials, such as addition Semen arachidis hypogaeae, Semen arachidis hypogaeae rice tofu is fabricated to, and then is fabricated to Semen arachidis hypogaeae bean curd food；Addition Semen Maydiss, are fabricated to corn tofu, and then are fabricated to corn tofu food.Also Rhizoma amorphophalli bean curd food, blood bean curd food, rice tofu food, green bean curd food, green vegetable bean curd food, stewed bean curd with spinach food, bean curd with carrot food etc..Two is to make bean curd food by changing firming agent.Lactone such as introduced using coagulator salt brine, Gypsum Fibrosum, salt and Japan etc. makes bean curd food.Three is to make bean curd food to add various chemical addition agents.If people are in order to the bean curd for making is fresh and tender and color is white, the noxious substance such as addition sodium formaldehyde sulfoxylate.Four is to make bean curd food with the method for mechanization.In order to adapt to the wilderness demand of people's daily life, continuously produced using mechanization, and add various chemical addition agents during production, so that the technical process for making bean curd food is quick and diversified.
The manufacture method of above-mentioned these bean curd, it is the industrialization of bean curd manufacture method and scientific, and people are to bean curd kind and its demand of taste, but due to the addition of various additives in the method for making bean curd, the bean curd produced and bean curd food have lost the genuineness of traditional bean curd and bean curd food, can not meet people existing bean curd and the demand of bean curd food, especially people are thirsted for have the Semen Viciae fabae and soybean tofu and its bean curd food of the genuineness with local characteristic local flavor.Inventor is according to the characteristics of local characteristic and beans, and the manufacture method for having the bean curd food of local characteristic with reference to the manufacture method and feature of existing bean curd, invention.
The content of the invention
The problem to be solved in the present invention is with the natural Semen Glyciness in local domain and Semen Viciae fabae, the Semen Glyciness with local characteristic and Semen Viciae fabae bean curd food are made with the subsoil water in local domain, the natural Semen Glyciness of genuineness had to solve people to thirst for and Semen Viciae fabae bean curd food this problem, the manufacture method that the present invention provides a kind of pure green Semen Glyciness and Semen Viciae fabae bean curd food, with its solution problem proposed by the present invention.
The present invention realizes that above-mentioned purpose concrete grammar follow these steps to carry out successively：
(1) Raw material processing：Take the natural Semen Viciae fabae in local domain and Semen Glyciness half and half, decontamination, clean, clean, airing, it is respectively placed in the big iron pan heated with firewood, it is after stirring Semen Viciae fabae uniformly heats 25 DEG C～30 DEG C with Semen Glyciness, artificial respectively by Semen Viciae fabae and Semen Glyciness point half, peeling on stone grinder；
(2) soak defibrination：Semen Viciae fabae after dividing half, peeling and Semen Glyciness are respectively placed in container and use subsoil water natural immersion 5～8 hours, when Semen Viciae fabae and Semen Glyciness are into expansion shape, respectively by Semen Viciae fabae and water, Semen Glyciness and water press 1：3 ratio adds water, the artificial bean milk breast that Semen Viciae fabae and water, Semen Glyciness and water are worn into 60～150 mesh respectively on stone grinder；
(3) screenings is separated：By Semen Viciae fabae and water, Semen Glyciness and water mill into bean milk breast mix homogeneously, in the lump in the cloth filter of 50～150 mesh that loadings cotton textiles are made into, add 2 times of boiled water, with handss rock from side to side dilution, extrude, make bean milk from bean milk it is newborn in separating and filtering in container；
(4) mashing off condenses：Bean milk after separating and filtering is placed in big iron pan and uses firewood heated and boiled, kept for 10～15 minutes, it is then slow to stir, and 10～15 grams of bean curd solidification liquids are uniformly added into by every kilogram of bean milk, make the proteins coagulation in bean milk；
(5) it is compressing：Protein after condensation is placed in wooden frame, compacting dehydration molding in 30 minutes obtains pure natural tofu；
(6) bean-curd product：Compressing pure natural tofu is put in container, manual stirring is crushed, 3～5 grams of edible salt, edible 1～2 gram of Zanthoxyli Bungeani powder, edible 1～2 gram of Rhizoma Zingiberis powder, edible 0.4～0.6 gram of monosodium glutamate are added by bean curd per jin, edible Herba Alii fistulosi is unqualified 10～15 grams, after stirring, the spherical shape for 30mm～40mm is manually processed into, firewood heats 80 DEG C～85 DEG C in placing into big iron pan, pure natural tofu food is obtained final product with being put into fire in oil cauldron after edible soy sauce colouring.
In the manufacture method of above-mentioned pure natural tofu food, bean curd solidification liquid used is plant sour cabbage soup bean curd solidification liquid or natural bean curd coagulant.
Plant sour cabbage soup bean curd solidification liquid therein is with white turnip stem and leaf and/or Radix Dauci Sativae stem and leaf and/or turnip stem and leaf, it was placed in the boiled water boiled in big iron pan water to soften and sterilize, the length for being then cut into 3～5 millimeters is put in cylinder, 4～6 grams of edible salt is added by stem and leaf per jin, standing for fermentation, obtains final product plant sour cabbage soup bean curd solidification liquid.
Natural bean curd coagulant therein is that 200～250 grams of local drinkable water is added in container at room temperature, sequentially adds 8～11 grams of the edible powder body KCl of food stage, 10～13 grams of NaCl, CaCl29～12 grams, MgCl230～35 grams, stirring, dissolving, stand after take supernatant liquid filtering, obtain final product natural bean curd coagulant.
The present invention prepares the method for pure natural soybean and Semen Viciae fabae bean curd food：Using the weather in local domain, soil property and natural environment, it is preferred that the natural Semen Glyciness of local self seed growth and Semen Viciae fabae, with the subsoil water in local domain, using natural facility and the pure natural tofu of free of contamination technological process making, and then the bean curd food of pure natural is made.This method is sheerly the bean curd food that natural material and natural method are combined and made, the characteristic of original Semen Glyciness and Semen Viciae fabae is maintained not only, and the characteristics of have genuine, therefore, outside the characteristics of there is Semen Glycines itself and Semen Viciae fabae by the pure natural tofu food that the method makes, also with lacol flavor and special processed soybean food quality.The characteristics of itself having Semen Glyciness and Semen Viciae fabae be：Semen Glyciness and Semen Viciae fabae contain various trace elements, the Flavonoid substances that such as human body needs mainly are absorbed from the plants such as beans, it can remove various free radicals and metallo-chelate in human body, it is different to the action effect of different type free radical including the flavone in Semen Viciae fabae, the particularly Semen Viciae fabae in the region of Huaian and Semen Glyciness, with benefiting QI and nourishing blood, promoting blood circulation nourishing the stomach, spleen invigorating alleviating distention in middle-JIAO, brain-strengthening skin moistening, kidney invigorating and YANG supporting, dissipate wind and dispel the functions such as fire.Often take liberties with joke and its bean curd food, various diseases such as cough ant phlegm, dyspepsia, collapse hyperhidrosis can be treated；Where itself having Semen Glyciness, local flavor is：Different weathers and geographical environment grow different plants, and with the sky is clear and the air is crisp, soil property is fertile for Huaian Region, natural environment is very friendly, the Semen Glyciness for especially growing and Bean Plant, big and hard, chromaticness is pure, with unique beany flavour and higher nutritive value, in Jiangsu cuisine meat and fish dishes, steam, boil, decocting, frying, it is braised, rinse, stew, it is fried etc. be all difficult fragmentation, after especially freezing, in braised dish, taste is especially good to eat, is that locality connects the first-class food that people receives guests；Itself there is Semen Glyciness and the special quality of Semen Viciae fabae to be：Due to weather, soil property and environment, the Semen Glyciness of growth and Semen Viciae fabae are special, and with the drinkable water in the region of Huaian, the Semen Glyciness made using pure manual method and Semen Viciae fabae bean curd and food have pure taste, fine and smooth lubricious, bright color, in good taste, elastic and toughness strong.Filament, thin slice, fritter can be cut into eat.The bean curd that the present invention makes is beneficial to healthy, is conducive to the treatment and health care of the diseases such as diabetes, cerebrovascular, is one of higher popular food of the universal eating of people, alimentary health-care function.
Specific embodiment
With reference to embodiment, the present invention is described in more detail：
The manufacture method for making pure green bean curd food is carried out successively according to the following steps：
The first step, Raw material processing：Take 5000 grams of natural Semen Viciae fabae in local domain, 5000 grams of Semen Glyciness, decontamination, clean, clean, airing, be respectively placed in firewood heat big iron pan in, it is after stirring Semen Viciae fabae is uniformly warmed to 25 DEG C～30 DEG C with Semen Glyciness, artificial respectively by Semen Viciae fabae and Semen Glyciness point half, peeling on stone grinder.
Second step, soaks defibrination：The Semen Viciae fabae and Semen Glyciness for being divided after half, peeling respectively is respectively placed in container uses subsoil water natural immersion 5～8 hours, when Semen Viciae fabae and Semen Glyciness are into expansion shape, respectively by Semen Viciae fabae and water, Semen Glyciness and water add water in 1: 3 ratio, the artificial bean milk breast that Semen Viciae fabae and water, Semen Glyciness and water are worn into 60～150 mesh respectively on stone grinder.
3rd step, screenings are separated：By Semen Viciae fabae and water, Semen Glyciness and water mill into bean milk breast mix homogeneously, in the lump in the cloth filter of 50～150 mesh that loadings cotton textiles are made into, add 2 times of boiled water, with handss rock from side to side dilution, extrude, make bean milk from bean milk it is newborn in separating and filtering in container.
4th step, mashing off condense：Bean milk after separating and filtering is placed in big iron pan and uses firewood heated and boiled, kept for 10～15 minutes, then slowly stirred with radius sleeker, and be uniformly added into 100 grams of bean curd solidification liquids, make the proteins coagulation in bean milk.
5th step, it is compressing：Protein after condensation is placed in wooden frame, compacting dehydration molding in 30 minutes obtains pure natural tofu.
6th step, bean-curd product：Compressing pure natural tofu is put in container, manual stirring is crushed, 3 grams of edible salt, edible 1 gram of Zanthoxyli Bungeani powder, edible 1 gram of Rhizoma Zingiberis powder, edible 0.4 gram of monosodium glutamate are added by bean curd per jin, edible Herba Alii fistulosi is unqualified 10 grams, after stirring, the spherical of a diameter of 30mm or so is manually processed into, is placed into after firewood in big iron pan is warmed to 80 DEG C or so, pure natural tofu food is obtained final product with being put into fire in oil cauldron after edible soy sauce colouring, a bean curd ball is also in locality.
In the manufacture method of above-mentioned pure green bean curd food, select slurry bean curd solidification liquid used and can use plant sour cabbage soup bean curd solidification liquid, it is also possible to use natural bean curd coagulant.
Plant sour cabbage soup bean curd solidification liquid is with white turnip stem and leaf, Radix Dauci Sativae stem and leaf and turnip stem and leaf, it was placed in the boiled water boiled in big iron pan water to soften and sterilize, the length for being then cut into 3～5 millimeters is put in cylinder, 4 grams of edible salt is added by stem and leaf per jin, standing for fermentation, obtains final product plant sour cabbage soup bean curd solidification liquid.
Natural bean curd coagulant is that 200～250 grams of local drinkable water is added in container at room temperature, sequentially adds 8 grams of the edible powder body KCl of food stage, 10 grams of NaCl, CaCl29 grams, MgCl230 grams, stirring, dissolving, stand after take supernatant liquid filtering, obtain final product natural bean curd coagulant.
In above-mentioned process, selected raw material dosage scope and proportioning can reach the purpose of the present invention, especially plant sour cabbage soup bean curd solidification liquid, and effect is particularly evident, and the bean curd for selecting system is tender, white, fresh.When mashing off condenses, be after boiling keep 10～15 minutes after, slowly stirred with radius sleeker, and be uniformly added into 10 grams of bean curd solidification liquids by per kilogram bean milk, till the proteins coagulation in bean milk.
Claims (2)
1. a kind of manufacture method of pure green bean curd food, it is characterised in that the method is carried out according to the following steps successively：(1) Raw material processing：Take the natural Semen Viciae fabae in local domain and Semen Glyciness half and half, decontamination, clean, clean, airing, it is respectively placed in the big iron pan heated with firewood, it is after stirring Semen Viciae fabae uniformly heats 25 DEG C～30 DEG C with Semen Glyciness, artificial respectively by Semen Viciae fabae and Semen Glyciness point half, peeling on stone grinder；(2) soak defibrination：Semen Viciae fabae after dividing half, peeling and Semen Glyciness are respectively placed in container and use subsoil water natural immersion 5～8 hours, when Semen Viciae fabae and Semen Glyciness are into expansion shape, respectively by Semen Viciae fabae and water, Semen Glyciness and water add water in 1: 3 ratio, and Semen Viciae fabae and water, Semen Glyciness and water are manually worn on stone grinder the bean of 60～150 mesh respectively
Slurry breast；(3) screenings is separated：By Semen Viciae fabae and water, Semen Glyciness and water mill into bean milk breast mix homogeneously, in the lump in the cloth filter of 50～150 mesh that loadings cotton textiles are made into, add 2 times of boiled water, with handss rock from side to side dilution, extrude, make bean milk from bean milk it is newborn in separating and filtering in container；(4) mashing off condenses：Bean milk after separating and filtering is placed in big iron pan and uses firewood heated and boiled, kept for 10～15 minutes, it is then slow to stir, and 10～15 grams of bean curd solidification liquids are uniformly added into by every kilogram of bean milk, make the proteins coagulation in bean milk；(5) it is compressing：Protein after condensation is placed in wooden frame, compacting dehydration molding in 30 minutes obtains pure natural tofu；(6) bean-curd product：Compressing pure natural tofu is put in container, manual stirring is crushed, 3～5 grams of edible salt, edible 1～2 gram of Zanthoxyli Bungeani powder, edible 1～2 gram of Rhizoma Zingiberis powder, edible taste are added by bean curd per jin
0.4～0.6 gram of essence, edible Herba Alii fistulosi are unqualified 10～15 grams, after stirring, are manually processed into the spherical shape for 30mm～40mm, and in placing into big iron pan, firewood heats 80 DEG C～85 DEG C, with edible soy sauce
Fire during oil cauldron is put into after color and obtain final product pure natural tofu food.
2. the manufacture method of pure green bean curd food as claimed in claim 1, it is characterised in that bean curd solidifies
Liquid is plant sour cabbage soup bean curd solidification liquid or natural bean curd coagulant, described plant sour cabbage soup bean curd solidification liquid is with white turnip stem and leaf and/or Radix Dauci Sativae stem and leaf and/or turnip stem and leaf, it was placed in the boiled water boiled in big iron pan water to soften and sterilize, the length for being then cut into 3～5 millimeters is put in cylinder, 4～6 grams of edible salt is added by stem and leaf per jin, standing for fermentation, obtains final product plant sour cabbage soup bean curd solidification liquid；Described natural bean curd coagulant is that 200～250 grams of local drinkable water is added in container at room temperature, sequentially adds the edible powder of food stage
8～11 grams of body KCl, 10～13 grams of NaCl, CaCl29～12 grams, MgCl230～35 grams, stirring,
Supernatant liquid filtering is taken after dissolving, standing, natural bean curd coagulant is obtained final product.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112493412A (en) * | 2020-11-18 | 2021-03-16 | 吉林医药学院 | Slurry silkworm chrysalis bean curd and preparation method thereof |
| CN113966808A (en) * | 2021-10-20 | 2022-01-25 | 达州合得拢食品有限公司 | Production process of soybean horn-soaked bean curd with base flavor |
| CN115152942A (en) * | 2022-05-25 | 2022-10-11 | 滦平峰峥食品有限公司 | Bean curd ball formula and preparation process thereof |
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2015
- 2015-09-18 CN CN201510594396.1A patent/CN106538707A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112493412A (en) * | 2020-11-18 | 2021-03-16 | 吉林医药学院 | Slurry silkworm chrysalis bean curd and preparation method thereof |
| CN113966808A (en) * | 2021-10-20 | 2022-01-25 | 达州合得拢食品有限公司 | Production process of soybean horn-soaked bean curd with base flavor |
| CN115152942A (en) * | 2022-05-25 | 2022-10-11 | 滦平峰峥食品有限公司 | Bean curd ball formula and preparation process thereof |
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Application publication date: 20170329 |