CN107027897A - A kind of preparation method of nutrient health dried bean curd - Google Patents
A kind of preparation method of nutrient health dried bean curd Download PDFInfo
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- CN107027897A CN107027897A CN201710280145.5A CN201710280145A CN107027897A CN 107027897 A CN107027897 A CN 107027897A CN 201710280145 A CN201710280145 A CN 201710280145A CN 107027897 A CN107027897 A CN 107027897A
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- bean curd
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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 present invention relates to bean product manufacture field, a kind of preparation method of nutrient health dried bean curd is disclosed.Used first in raw material upper, the soya bean collocation navy bean and malt of selected high-quality, supplemented with dietary fiber, the problem of solving the easy flatulence of bean product indigestibility simultaneously, cunning mushroom, radix glycyrrhizae, the cape jasmine of addition not only increase the mouthfeel of dried bean curd, it is provided with good health-care effect simultaneously, there is good preventive effect to common disease, in processing method, the leaching rate of protein is improved, antiseptic effect is improved using vegetalitas additive, while continuing after being soaked using bittern stifling, on the one hand the mouthfeel of dried bean curd is improved, on the other hand can also be extended the shelf life.
Description
Technical field
The invention belongs to bean product processing technique field, and in particular to a kind of preparation method of nutrient health dried bean curd.
Background technology
Bean product are the food processed from strand using beans such as soybean, red bean, mung bean, pea, broad beans as primary raw material,
Most of bean product be by soybean soya-bean milk solidifying front into bean curd and its reproduced goods.China is the native place of soybean, Chinese cultivated
Oneself has the history of 5,000 years to soybean, while being also the country of earliest development ＆ production bean product.For thousands of years, Han nationality working people profit
Many is formulated with various beans to have a far reaching influence, wide-spread bean product, such as bean curd, shredded soybean curd, fermented bean curd, soya-bean milk, fermented soya bean, sauce
Oil, bean sprouts, beans intestines, beans muscle, beans fish, sheep slices of tripe, cat ear, steamed bean curd roll wing, the cuisines such as soybean ear.The nutrition of bean product is mainly reflected in
In its abundant protein content, essential amino acid is similar to animal protein contained by bean product, equally also contains calcium, phosphorus, iron
The mineral matter needed Deng human body, contains vitamin B l, B2 and cellulose.But, most of bean product are also because contain what is enriched
Nutriment and moisture, so it is easy to microbial reproduction, the bean product such as the higher bean curd of moisture and dried bean curd, easily
Turn sour tacky, so as to influence quality and the sale of bean product.In existing preparation technology, by adding in bean product preparation process
Plus chemical preservative, so that extend the bean product shelf-life, but because the dosage for needing to add is larger, people can draw after excessively taking in
Carcinogenic risk is sent out, the preservative of safety and Health is also constantly looked for again at this stage, but cost is higher, general small-sized bean product processing
Factory can't afford, and part processes the long method for using high pressure and radiation treatment, to extend the shelf life of bean product, but right
In the destruction of nutritional ingredient and mouthfeel be a big drawback again.
The content of the invention
The purpose of the present invention is that there is provided a kind of preparation method of nutrient health dried bean curd, Ke Yiyan the problem of being directed to existing
The shelf life of long dried bean curd, maintains original natural flavor.
The present invention is achieved by the following technical solutions：
A kind of preparation method of nutrient health dried bean curd, comprises the following steps：
（1）Weigh the raw material of following parts by weight：400-410 parts of soya bean, 30-35 parts of navy bean, 24-28 parts of malt, sliding mushroom 10-15
Part, 5-8 parts of radix glycyrrhizae, 4-6 parts of cape jasmine, 8-10 parts of spice, 2.5-2.8 parts of salt, 0.4-0.5 parts of vegetalitas additive, solidification
0.3-0.5 parts of agent；
（2）The soya bean of above-mentioned parts by weight, navy bean and malt are soaked using clear water respectively, treat that volume is increased to 1.2-1.3 times
When pull out, 70-80 DEG C is heated in steam copper, defibrination while hot after boiling in a covered pot over a slow fire 10-20 minute, the ratio of amount of water and soya bean is 1.8-
2.0：1, above-mentioned vegetalitas additive is added after cooling and is well mixed；
（3）Mushroom, radix glycyrrhizae and cape jasmine will be slided after dehydration, after the moisture for removing 80-90%, pulverize, be added to the slurry of cooling
In liquid, heating is boiled, and maintains 8-10 minutes, extrusion forming after salt and coagulator, cooled and solidified is added under agitation, beans are obtained
Dry semi-finished product；
（4）By spice after big fire infusion 1-2 hours, switch to small fire, obtained dried bean curd semi-finished product are put into infusion liquid
Pull out, drain away the water after middle stew in soy sauce 20-30 minutes, it is 30-40%, bag dried bean curd to be fumigated to water content using spice slag
Dress sterilizing.
As further improvement of these options, the soya bean used goes mouldy to dry the nothing of 2-3 months after harvesting then
Drying soya bean.
As further improvement of these options, used spice is included in parts by weight：Fennel seeds 4.0-
4.6 parts, 4.2-4.4 parts of tsaoko, 3.5-4.0 parts of pimiento, 3.5-3.8 parts of kaempferia galamga, 3.0-3.5 parts of Chinese prickly ash, cassia bark 2.8-3.4
Part, 2.4-2.8 parts of rosemary, 2.0-2.5 parts of sweet osmanthus, 1.5-2.0 parts of spiceleaf.
As further improvement of these options, described vegetalitas additive contains following according to mass percent meter
Composition：It is garlic P.E 25-35%, Flos Caryophylli extract 15-20%, You Jiali extract 13-17%, mint extract 10-12%, surplus
Remaining is tea tree extract.
The present invention has advantages below compared with prior art：First in raw material using upper, the soya bean collocation of selected high-quality is white
Kidney bean and malt, supplemented with dietary fiber, while the problem of solving bean product indigestibility easy flatulence, the cunning mushroom of addition, radix glycyrrhizae,
Cape jasmine not only increases the mouthfeel of dried bean curd, while being provided with good health-care effect, there is good preventive effect to common disease,
In processing method, the leaching rate of protein is improved, antiseptic effect is improved using vegetalitas additive, while using bittern
Continue stifling after immersion, on the one hand improve the mouthfeel of dried bean curd, on the other hand can also extend the shelf life.
Embodiment
With reference to specific embodiment, the present invention will be further described.
Embodiment 1
A kind of preparation method of nutrient health dried bean curd, comprises the following steps：
（1）Weigh the raw material of following parts by weight：400 parts of soya bean, 30 parts of navy bean, 24 parts of malt, sliding 10 parts of mushroom, 5 parts of radix glycyrrhizae, Cape jasmine
4 parts of son, 8 parts of spice, 2.5 parts of salt, 0.4 part of vegetalitas additive, 0.3 part of coagulator；
（2）The soya bean of above-mentioned parts by weight, navy bean and malt are soaked using clear water respectively, dragged for when volume is increased to 1.2 times
Go out, 70 DEG C are heated in steam copper, defibrination while hot after boiling in a covered pot over a slow fire 10 minutes, the ratio of amount of water and soya bean is 1.8：1, add after cooling
Enter above-mentioned vegetalitas additive to be well mixed；
（3）Mushroom, radix glycyrrhizae and cape jasmine will be slided after dehydration, after the moisture for removing 80%, pulverize, be added to the slurries of cooling
In, heating is boiled, and maintains 8 minutes, extrusion forming after salt and coagulator, cooled and solidified is added under agitation, obtains dried bean curd half
Finished product；
（4）By spice after big fire infusion 1 hour, switch to small fire, obtained dried bean curd semi-finished product are put into infusion liquid
Stew in soy sauce is pulled out after 20 minutes, is drained away the water, and it is 30% dried bean curd to be fumigated to water content using spice slag, and packaging sterilizing is
Can.
As further improvement of these options, what the soya bean used went mouldy to dry the nothing of 2 months after harvesting then
Drying soya bean.
As further improvement of these options, used spice is made up of following component in parts by weight：
4.0 parts of fennel seeds, 4.2 parts of tsaoko, 3.5 parts of pimiento, 3.5 parts of kaempferia galamga, 3.0 parts of Chinese prickly ash, 2.8 parts of cassia bark, 2.4 parts of rosemary,
2.0 parts of sweet osmanthus, 1.5 parts of spiceleaf.
As further improvement of these options, described vegetalitas additive contains following according to mass percent meter
Composition：Garlic P.E 25%, Flos Caryophylli extract 15%, You Jiali extracts 13%, mint extract 10%, remaining as tea tree extract
Thing.
Embodiment 2
A kind of preparation method of nutrient health dried bean curd, comprises the following steps：
（1）Weigh the raw material of following parts by weight：405 parts of soya bean, 32 parts of navy bean, 26 parts of malt, sliding 12 parts of mushroom, 6 parts of radix glycyrrhizae, Cape jasmine
5 parts of son, 9 parts of spice, 2.6 parts of salt, 0.45 part of vegetalitas additive, 0.4 part of coagulator；
（2）The soya bean of above-mentioned parts by weight, navy bean and malt are soaked using clear water respectively, dragged for when volume is increased to 1.25 times
Go out, 75 DEG C are heated in steam copper, defibrination while hot after boiling in a covered pot over a slow fire 15 minutes, the ratio of amount of water and soya bean is 1.9：1, add after cooling
Enter above-mentioned vegetalitas additive to be well mixed；
（3）Mushroom, radix glycyrrhizae and cape jasmine will be slided after dehydration, after the moisture for removing 85%, pulverize, be added to the slurries of cooling
In, heating is boiled, and maintains 9 minutes, extrusion forming after salt and coagulator, cooled and solidified is added under agitation, obtains dried bean curd half
Finished product；
（4）By spice after big fire infusion 1.5 hours, switch to small fire, obtained dried bean curd semi-finished product are put into infusion liquid
Middle stew in soy sauce is pulled out after 25 minutes, is drained away the water, and it is 35%, packaging sterilizing dried bean curd to be fumigated to water content using spice slag
.
As further improvement of these options, the soya bean used goes mouldy to dry the nothing of 2.5 months after harvesting then
Drying soya bean.
As further improvement of these options, used spice is made up of following component in parts by weight：
4.3 parts of fennel seeds, 4.3 parts of tsaoko, 3.7 parts of pimiento, 3.6 parts of kaempferia galamga, 3.3 parts of Chinese prickly ash, 3.0 parts of cassia bark, 2.6 parts of rosemary,
2.2 parts of sweet osmanthus, 1.7 parts of spiceleaf.
As further improvement of these options, described vegetalitas additive contains following according to mass percent meter
Composition：Garlic P.E 30%, Flos Caryophylli extract 17%, You Jiali extracts 15%, mint extract 11%, remaining as tea tree extract
Thing.
Embodiment 3
A kind of preparation method of nutrient health dried bean curd, comprises the following steps：
（1）Weigh the raw material of following parts by weight：410 parts of soya bean, 35 parts of navy bean, 28 parts of malt, sliding 15 parts of mushroom, 8 parts of radix glycyrrhizae, Cape jasmine
6 parts of son, 10 parts of spice, 2.8 parts of salt, 0.5 part of vegetalitas additive, 0.5 part of coagulator；
（2）The soya bean of above-mentioned parts by weight, navy bean and malt are soaked using clear water respectively, dragged for when volume is increased to 1.3 times
Go out, 80 DEG C are heated in steam copper, defibrination while hot after boiling in a covered pot over a slow fire 20 minutes, the ratio of amount of water and soya bean is 1.8-2.0：1, cooling
After add above-mentioned vegetalitas additive be well mixed；
（3）Mushroom, radix glycyrrhizae and cape jasmine will be slided after dehydration, after the moisture for removing 90%, pulverize, be added to the slurries of cooling
In, heating is boiled, and maintains 10 minutes, extrusion forming after salt and coagulator, cooled and solidified is added under agitation, obtains dried bean curd half
Finished product；
（4）By spice after big fire infusion 2 hours, switch to small fire, obtained dried bean curd semi-finished product are put into infusion liquid
Stew in soy sauce is pulled out after 30 minutes, is drained away the water, and it is 40% dried bean curd to be fumigated to water content using spice slag, and packaging sterilizing is
Can.
As further improvement of these options, what the soya bean used went mouldy to dry the nothing of 3 months after harvesting then
Drying soya bean.
As further improvement of these options, used spice is made up of following component in parts by weight：
4.6 parts of fennel seeds, 4.4 parts of tsaoko, 4.0 parts of pimiento, 3.8 parts of kaempferia galamga, 3.5 parts of Chinese prickly ash, 3.4 parts of cassia bark, 2.8 parts of rosemary,
2.5 parts of sweet osmanthus, 2.0 parts of spiceleaf.
As further improvement of these options, described vegetalitas additive contains following according to mass percent meter
Composition：Garlic P.E 35%, Flos Caryophylli extract 20%, You Jiali extracts 17%, mint extract 12%, remaining as tea tree extract
Thing.
Contrast test 1
Dried bean curd is processed using 1-3 of embodiment of the present invention method, with dried bean curd on the market（As a control group）Carry out nutrition
With the comparison of mouthfeel, comparative result is recorded as shown in table 1.
The embodiment of table 1 and the nutrition of control group dried bean curd and the comparison of mouthfeel
It can be seen from Table 1 that the dried bean curd of the present invention is all better than dried bean curd on the market on nutritive value and mouthfeel, embody
The effect played in the selection and processing of raw material.
Contrast test 2
Fritter is cut into using 1-3 of the embodiment of the present invention dried bean curds prepared, is positioned in malaria, while with market
The dried bean curd that with the addition of preservative of upper purchase is compareed as the processing of the same terms, by the corrupt situation statistic record such as table of dried bean curd
Shown in 2.
The embodiment of table 2 and the putrid and deteriorated comparison sheet of control group dried bean curd
（Wherein：- not long bacterium is represented, micro organism quantity is less than 102；+ slight long bacterium is indicated, micro organism quantity is less than 103；++
Represent general long bacterium；+++ serious long bacterium is represented, micro organism quantity is more than 106）.
Claims (4)
1. a kind of preparation method of nutrient health dried bean curd, it is characterised in that comprise the following steps：
（1）Weigh the raw material of following parts by weight：400-410 parts of soya bean, 30-35 parts of navy bean, 24-28 parts of malt, sliding mushroom 10-15
Part, 5-8 parts of radix glycyrrhizae, 4-6 parts of cape jasmine, 8-10 parts of spice, 2.5-2.8 parts of salt, 0.4-0.5 parts of vegetalitas additive, solidification
0.3-0.5 parts of agent；
（2）The soya bean of above-mentioned parts by weight, navy bean and malt are soaked using clear water respectively, treat that volume is increased to 1.2-1.3 times
When pull out, 70-80 DEG C is heated in steam copper, defibrination while hot after boiling in a covered pot over a slow fire 10-20 minute, the ratio of amount of water and soya bean is 1.8-
2.0：1, above-mentioned vegetalitas additive is added after cooling and is well mixed；
（3）Mushroom, radix glycyrrhizae and cape jasmine will be slided after dehydration, after the moisture for removing 80-90%, pulverize, be added to the slurry of cooling
In liquid, heating is boiled, and maintains 8-10 minutes, extrusion forming after salt and coagulator, cooled and solidified is added under agitation, beans are obtained
Dry semi-finished product；
（4）By spice after big fire infusion 1-2 hours, switch to small fire, obtained dried bean curd semi-finished product are put into infusion liquid
Pull out, drain away the water after middle stew in soy sauce 20-30 minutes, it is 30-40%, bag dried bean curd to be fumigated to water content using spice slag
Dress sterilizing.
2. a kind of preparation method of nutrient health dried bean curd as claimed in claim 1, it is characterised in that the soya bean used is to receive then
The drying soya bean that the nothing of 2-3 months is gone mouldy is dried after obtaining.
3. a kind of preparation method of nutrient health dried bean curd as claimed in claim 1, it is characterised in that used spice according to
Parts by weight meter is included：4.0-4.6 parts of fennel seeds, 4.2-4.4 parts of tsaoko, 3.5-4.0 parts of pimiento, 3.5-3.8 parts of kaempferia galamga, Chinese prickly ash
3.0-3.5 parts, 2.8-3.4 parts of cassia bark, 2.4-2.8 parts of rosemary, 2.0-2.5 parts of sweet osmanthus, 1.5-2.0 parts of spiceleaf.
4. a kind of preparation method of nutrient health dried bean curd as claimed in claim 1, it is characterised in that described vegetalitas additive
Contain following component according to mass percent meter：Garlic P.E 25-35%, Flos Caryophylli extract 15-20%, You Jiali extract
13-17%, mint extract 10-12%, remaining as tea tree extract.
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| CN201710280145.5A CN107027897A (en) | 2017-04-26 | 2017-04-26 | A kind of preparation method of nutrient health dried bean curd |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107484834A (en) * | 2017-08-29 | 2017-12-19 | 濮阳市福到佳豆制品有限公司 | A kind of preparation method of spiced dried beancurd |
| CN109258828A (en) * | 2018-11-05 | 2019-01-25 | 重庆江海食品开发有限公司 | A kind of spiced dried beancurd formula and its preparation process |
| CN109258829A (en) * | 2018-11-05 | 2019-01-25 | 重庆江海食品开发有限公司 | A kind of original flavor dried bean curd formula and preparation method thereof |
| CN109258830A (en) * | 2018-11-05 | 2019-01-25 | 重庆江海食品开发有限公司 | A kind of spicy dried bean curd preparation method and its formula |
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| CN104171006A (en) * | 2014-07-03 | 2014-12-03 | 安徽人人福豆业有限公司 | Malty chick giblet dried bean curd and preparation method thereof |
| CN104222307A (en) * | 2014-01-26 | 2014-12-24 | 安徽省成德食品有限公司 | Dried bean curd |
| CN104247780A (en) * | 2014-01-26 | 2014-12-31 | 安徽省成德食品有限公司 | Preparation method of dried bean curd |
| CN104970424A (en) * | 2015-06-28 | 2015-10-14 | 青岛克立克信息技术有限公司 | Plant-based preservative |
| CN106035723A (en) * | 2016-08-09 | 2016-10-26 | 合肥市龙乐食品有限公司 | Spicy dried bean curd with kidney bean and chopped chilli and preparation method thereof |
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- 2017-04-26 CN CN201710280145.5A patent/CN107027897A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222307A (en) * | 2014-01-26 | 2014-12-24 | 安徽省成德食品有限公司 | Dried bean curd |
| CN104247780A (en) * | 2014-01-26 | 2014-12-31 | 安徽省成德食品有限公司 | Preparation method of dried bean curd |
| CN104171006A (en) * | 2014-07-03 | 2014-12-03 | 安徽人人福豆业有限公司 | Malty chick giblet dried bean curd and preparation method thereof |
| CN104970424A (en) * | 2015-06-28 | 2015-10-14 | 青岛克立克信息技术有限公司 | Plant-based preservative |
| CN106035723A (en) * | 2016-08-09 | 2016-10-26 | 合肥市龙乐食品有限公司 | Spicy dried bean curd with kidney bean and chopped chilli and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107484834A (en) * | 2017-08-29 | 2017-12-19 | 濮阳市福到佳豆制品有限公司 | A kind of preparation method of spiced dried beancurd |
| CN109258828A (en) * | 2018-11-05 | 2019-01-25 | 重庆江海食品开发有限公司 | A kind of spiced dried beancurd formula and its preparation process |
| CN109258829A (en) * | 2018-11-05 | 2019-01-25 | 重庆江海食品开发有限公司 | A kind of original flavor dried bean curd formula and preparation method thereof |
| CN109258830A (en) * | 2018-11-05 | 2019-01-25 | 重庆江海食品开发有限公司 | A kind of spicy dried bean curd preparation method and its formula |
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Application publication date: 20170811 |