CN107041425A - A kind of long taste beancurd formula and preparation method thereof - Google Patents
A kind of long taste beancurd formula and preparation method thereof Download PDFInfo
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- CN107041425A CN107041425A CN201710227801.5A CN201710227801A CN107041425A CN 107041425 A CN107041425 A CN 107041425A CN 201710227801 A CN201710227801 A CN 201710227801A CN 107041425 A CN107041425 A CN 107041425A
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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
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Abstract
The invention belongs to food technology field, more particularly to a kind of long taste beancurd formula and preparation method thereof, described formula includes soya bean, and black soya bean, brassica integrifolia, chick-pea, jujube is done, peanut, sesame, red bean, Semen Lablab Album.The present invention overall efficacy be：The bean curd being made up of the formula of the present invention, each component is configured according to optimal proportion, and nutritive value is high, and is easily absorbed by the human body, because the inside adds peanut, jujube, sesame, the formula in the past based on soya bean is changed, the overall taste of bean curd is added, modern Man's Demands are more conformed to, pass through bean curd made from preparation method of the present invention, good appearance is glossy, and mouthfeel is neither too hard, nor too soft, allows people to be enjoyed endless aftertastes after eating.
Description
Technical field
The invention belongs to food technology field, more particularly to a kind of long taste beancurd formula and preparation method thereof.
Background technology
Bean curd is a kind of food using soya bean as primary raw material, originating from China, its food having both as food medicine, often to eat
Can tonifying middle-Jiao and Qi, clearing heat and moistening dryness, promote the production of body fluid to quench thirst, clean stomach, be more suitable for that hot constitution, halitosis are thirsty, stomach is unclear, after pyreticosis
Take good care of edible.Bean curd is that protein is higher in vegetable food product again, and it contains 8 kinds of amino acid needed by human, also animal
Property deprivation of food unrighted acid, lecithin etc., therefore, liver can both be protected by often taking liberties with joke, and promote organism metabolism, again
Increase immunity and have detoxication.
It is raw material that common bean curd, which uses soya bean, mung bean, white peas or beans, pea etc., in the market, and taste is relatively simple, mouthfeel
It is not good enough, it is impossible to meet requirement of the modern people to food yet.Its other manufacture craft is also more traditional, is generally that first beans are gone
Shell is cleaned, and is put into after cleaning in water, soaks appropriate time, then add a certain proportion of water mill into raw soya-bean milk.Then with special cloth
Bag installs the slurries ground, keeps sack well, firmly extrudes, and soya-bean milk is squeezed out cloth bag.After raw soya-bean milk is squeezed, it is put into pot and boils
Boiling, will skim the foam that face is floated when boiling, and well-done soya-bean milk needs to carry out ordering halogen to solidify, and the method for halogen of ordering can be divided into salt
Two kinds of halogen and gypsum, it is bad that this traditional manufacture craft is made bean curd forming degree, and easily partially soft or partially hard, mouthfeel is not good.
So needing a kind of delicious, in good taste bean curd formula and manufacture method at present.
The content of the invention
In order to overcome the above-mentioned deficiencies of the prior art, the invention provides a kind of long taste beancurd formula and preparation method thereof,
Can meet people suit one's taste, the demand of mouthfeel.
To achieve these goals, the present invention provides a kind of long taste beancurd formula, and described formula includes soya bean, black soya bean,
Brassica integrifolia, chick-pea, jujube is done, peanut, sesame, red bean, Semen Lablab Album.
Described formula includes soya bean 400-600g, black soya bean 50-150g, brassica integrifolia 40-60g, chick-pea 40-60g, and jujube is done
10-30g, peanut 50-150g, sesame 40-60g, red bean 40-60g, Semen Lablab Album 40-60g.
Described formula includes soya bean 400g, and black soya bean 50g, brassica integrifolia 40g, chick-pea 40g, jujube do 10g, peanut 50g, sesame
40g, red bean 40g, Semen Lablab Album 40g.
Described formula includes soya bean 500g, and black soya bean 100g, brassica integrifolia 50g, chick-pea 50g, jujube do 20g, peanut 100g, sesame
Numb 50g, red bean 50g, Semen Lablab Album 50g.
Described formula includes soya bean 600g, and black soya bean 150g, brassica integrifolia 60g, chick-pea 60g, jujube do 30g, peanut 150g, sesame
Numb 60g, red bean 60g, Semen Lablab Album 60g.
A kind of preparation method of long taste beancurd, comprises the following steps：
Step A：First by soya bean, black soya bean, brassica integrifolia, chick-pea, jujube is done, peanut, sesame, red bean, and Semen Lablab Album presses above-mentioned weight ratio
Example puts stir-fry together to medium well, gives over to standby；
Step B, by thermal transfer into moderate heat, adds 10 jin of salad oil in pot；
Step C：Spice is put into pot, boiling with soft fire is changed to 15 minutes；
Step D：After spiceleaf turns yellow, ginger 150g is added；
Step E：After putting green onion 150g after 3 minutes；
Step F：Food materials in pot are fried to golden yellow, then spice are filtered out, material oil is just obtained；
Step G：The food materials fried in step A and 40 jin of soya beans are put together brewed, it is brewed after wear into soya-bean milk；
Step H：Step F finish mix oil 500g is added after soya-bean milk is boiled；
Step I：Then by well-done soya-bean milk order halogen solidification.
The spice includes Chinese prickly ash 20g, aniseed 10g, fennel seeds 8g, tsaoko 6g, cloves 5g, nutmeg 6g, Sha Ren 8g.
Beneficial effects of the present invention are：
The effect of each component and effect are in the present invention：
Soya bean：Containing a variety of amino acid needed by human, important trophism is played to human tissue cell, people can be improved
Body immunity function, containing lecithin, can prevention of cardiovascular disease, containing several mineral materials, supplement calcium promotes vascular sclerosis,
Containing Soluble Fiber, both cholesterol can be reduced with defaecation again, and containing substantial amounts of iron, have very strong effect to anaemia, contain
There is suppression pancreatin, diabetes can be treated, in addition also anti-oxidant, anti-aging effect.
Black soya bean：Protein content is high in black soya bean, and quality is good, and its amino acid composition is similar with animal protein, and its lysine is rich
Ratio that is rich and being needed close to human body, therefore easily digest and assimilate.Black soya bean fat contains more unrighted acid, it is easy to disappear
Change and absorb, containing phytosterol, phytosterol can not only be absorbed by the body, and can suppress the absorption of cholesterol, be particularly suitable for
The calcium being rich in the person in middle and old age of artery sclerosis, black soya bean is that the iron in the fabulous source of calcium replenishing, black soya bean can prevent human body iron deficiency
Isoflavones in property anaemia, black soya bean is a kind of plant estrogen, can effectively suppress breast cancer, prostate cancer and colon cancer, right
Prevent and treat person in middle and old age's osteoporosis also helpful.
Brassica integrifolia：Bitter is cold in nature, cures mainly hyperpyrexia, difficult urination, internal stagnation, abdominal distention.
Chick-pea：Rich in folic acid, potassium, magnesium, phosphorus, zinc, copper and vitamin B1, also containing a number of nicotinic acid, vitamin
B6, pantothenic acid, calcium and fiber, act on obvious in terms of enriching blood, replenishing the calcium, are diabetes, the optimum food of hyperpietic.
Jujube is done：Contained CAMP, is the required composition of human body cell energetic supersession, can strengthen muscular strength, disappear
Except fatigue, expansion blood vessel, increase myocardial contractive power, improve myocardial nutrition, to prevent and treat disease of cardiovascular system play the role of it is good；
With the effect such as tonify deficiency benefit health, nourishing blood and tranquilization, strengthening the spleen and stomach, to illnesss such as chronic hepatitis, hepatic sclerosis, anaemia, anaphylactoid purpuras
There is good therapeutic effect；Containing triterpene compound and CAMP, there is stronger anticancer, anti-allergic effects, moreover it is possible to embellish lung, only
Cough, tonifying five zang organs, governance wasting, except stomach addiction gas, moreover it is possible to supported in peace spleen, flat stomach gas, logical nine orifices, help 12 through etc..
Peanut：Containing substantial amounts of linoleic acid, it can reduce and trigger a variety of heart and brain because cholesterol exceedes normal value in human body
Zn-ef ficiency content in the incidence of vascular diseases, peanut is generally higher than other oil crops, and zinc can promote children's brain development,
There is the memory function of enhancing brain, middle-aged and old brain cells can be activated, effectively delaying human body crosses presenility, be turned into anti-ageing
Enriched, can promoted in children's skeleton development, peanut, peanut oil containing a kind of bioactivity very strong day with, peanut calcium content
Right polyphenols --- resveratrol, plays diet with health and contains grease and a variety of dimensions in bigger effect, peanut coat
Raw element, and containing the material of reduced clotting time is made, fibrinous dissolving can be resisted, there is promotion marrow to manufacture hematoblastic work(
Can, to a variety of hemorrhagic diseases, not only there is hemostasis, and have certain therapeutic action to protopathy, to human body hematopoiesis
Function is beneficial.
Sesame：Containing it is substantial amounts of fat and protein, also dietary fiber, vitamin B1 .B2. niacins, vitamin E,
The nutritional ingredients such as lecithin, calcium, iron, magnesium；Containing abundant vitamin E, the harm of lipid peroxidation confrontation skin can be prevented, is offset
Or the accumulation of intracellular harmful substance free radical is neutralized, whitening skin can be made to moisten, and various scytitises can be prevented.Also have
Effect of blood-nourishing, can treat xerosis cutis, it is coarse, make that skin is moist, ruddy gloss.Sesame is sweet, mild-natured, enter liver,
Contain in the effect of kidney, lung, the spleen channel, improving eyesight of enriching blood, wind-dispelling ease constipation, promoting lactation of promoting the production of body fluid, beneficial liver hair care, salubrity body, anti-aging, sesame
Amount is most, the vitamin e as main component, and it is to improving blood circulation, enhancing metabolism has good effect.Sesamin
When being delivered to liver by blood, metabolizable into polyphenoils, its antioxidant effect is much stronger than vitamin E, and what is contained is abundant
Lecithin and linoleic acid, can not only treat atherosclerosis, cerebrum tonifying strengthens memory, and prevent hair from becoming too early
In vain, come off and beauty moisturizing, keep and vigor of renewing one's youth effect.
Red bean：It is mild-natured cooler, it is sweet, contain protein, fat, carbohydrate, vitamin B complex, potassium, iron, phosphorus etc..Red bean can promote
Enter cardiovascular activation, diuresis；There is the people of cold, low blood pressure, the easy phenomenon such as tired, often eating red bean, can to improve these uncomfortable
Phenomenon.In addition, red bean also has stomach invigorating to promote the production of body fluid, the effect of clearing damp QI invigorating, it is good medicinal and healthy food.What red bean enriched
Irony can allow people's complexion ruddy.Many intake red beans, the effect also enriching blood, stimulate circulation, strengthening muscle power, build up resistance
Really.Eat red bean more women breast-feeding their children, galactopoiesis can be promoted.
Semen Lablab Album：Invigorating the spleen for eliminating dampness, and in relieve summer heat, for weakness of the spleen and the stomach, poor appetite, diarrhea, leukorrhea, summer-heat and damp
Vomit and diarrhoea, abdominal distension uncomfortable in chest fries Semen Lablab Album invigorating the spleen for eliminating dampness, for splenasthenic diarrhea, leukorrhea.
The present invention overall efficacy be：The bean curd being made up of the formula of the present invention, each component is carried out according to optimal proportion
Configuration, nutritive value is high, and is easily absorbed by the human body, and because the inside adds peanut, jujube, sesame, changes in the past with Huang
Formula based on beans, adds the overall taste of bean curd, more conforms to modern Man's Demands, is made by preparation method of the present invention
Bean curd, good appearance is glossy, and mouthfeel is neither too hard, nor too soft, allows people to be enjoyed endless aftertastes after eating.
Embodiment
A kind of long taste beancurd formula that the present invention is provided, described formula includes soya bean, black soya bean, brassica integrifolia, chick-pea, jujube
It is dry, peanut, sesame, red bean, Semen Lablab Album.
Described formula includes soya bean 400-600g, black soya bean 50-150g, brassica integrifolia 40-60g, chick-pea 40-60g, and jujube is done
10-30g, peanut 50-150g, sesame 40-60g, red bean 40-60g, Semen Lablab Album 40-60g.
A kind of preparation method of long taste beancurd, comprises the following steps：
Step A：First by soya bean, black soya bean, brassica integrifolia, chick-pea, jujube is done, peanut, sesame, red bean, and Semen Lablab Album presses above-mentioned weight ratio
Example puts stir-fry together to medium well, gives over to standby；
Step B, by thermal transfer into moderate heat, adds 10 jin of salad oil in pot；
Step C：By Chinese prickly ash 20g, aniseed 10g, fennel seeds 8g, tsaoko 6g, cloves 5g, nutmeg 6g, Sha Ren 8g are put into pot, are changed to
Boiling with soft fire 15 minutes；
Step D：After spiceleaf turns yellow, ginger 150g is added；
Step E：After putting green onion 150g after 3 minutes；
Step F：Food materials in pot are fried to golden yellow, then spice are filtered out, material oil is just obtained；
Step G：The food materials fried in step A and 40 jin of soya beans are put together brewed, it is brewed after wear into soya-bean milk；
Step H：Step F finish mix oil 500g is added after soya-bean milk is boiled；
Step I：Then by well-done soya-bean milk order halogen solidification.
The embodiment of invention is explained with reference to embodiment：
Embodiment 1：
Step A：First by soya bean 400g, black soya bean 50g, brassica integrifolia 40g, chick-pea 40g, jujube do 10g, peanut 50g, sesame 40g, red
Beans 40g, Semen Lablab Album 40g put stir-fry together to medium well, give over to standby；
Step B, by thermal transfer into moderate heat, adds 10 jin of salad oil in pot；
Step C：By Chinese prickly ash 20g, aniseed 10g, fennel seeds 8g, tsaoko 6g, cloves 5g, nutmeg 6g, Sha Ren 8g are put into pot, are changed to
Boiling with soft fire 15 minutes；
Step D：After spiceleaf turns yellow, ginger 150g is added；
Step E：After putting green onion 150g after 3 minutes；
Step F：Food materials in pot are fried to golden yellow, then spice are filtered out, material oil is just obtained；
Step G：The food materials fried in step A and 40 jin of soya beans are put together brewed, it is brewed after wear into soya-bean milk；
Step H：Step F finish mix oil 500g is added after soya-bean milk is boiled；
Step I：Then by well-done soya-bean milk order halogen solidification.
Embodiment 2：
Step A：First by soya bean 500g, black soya bean 100g, brassica integrifolia 50g, chick-pea 50g, jujube do 20g, peanut 100g, sesame 50g,
Red bean 50g, Semen Lablab Album 50g put stir-fry together to medium well, give over to standby；
Step B, by thermal transfer into moderate heat, adds 10 jin of salad oil in pot；
Step C：By Chinese prickly ash 20g, aniseed 10g, fennel seeds 8g, tsaoko 6g, cloves 5g, nutmeg 6g, Sha Ren 8g are put into pot, are changed to
Boiling with soft fire 15 minutes；
Step D：After spiceleaf turns yellow, ginger 150g is added；
Step E：After putting green onion 150g after 3 minutes；
Step F：Food materials in pot are fried to golden yellow, then spice are filtered out, material oil is just obtained；
Step G：The food materials fried in step A and 40 jin of soya beans are put together brewed, it is brewed after wear into soya-bean milk；
Step H：Step F finish mix oil 500g is added after soya-bean milk is boiled；
Step I：Then by well-done soya-bean milk order halogen solidification.
Embodiment 3：
Step A：First by soya bean 600g, black soya bean 150g, brassica integrifolia 60g, chick-pea 60g, jujube do 30g, peanut 150g, sesame 60g,
Red bean 60g, Semen Lablab Album 60g put stir-fry together to medium well, give over to standby；
Step B, by thermal transfer into moderate heat, adds 10 jin of salad oil in pot；
Step C：By Chinese prickly ash 20g, aniseed 10g, fennel seeds 8g, tsaoko 6g, cloves 5g, nutmeg 6g, Sha Ren 8g are put into pot, are changed to
Boiling with soft fire 15 minutes；
Step D：After spiceleaf turns yellow, ginger 150g is added；
Step E：After putting green onion 150g after 3 minutes；
Step F：Food materials in pot are fried to golden yellow, then spice are filtered out, material oil is just obtained；
Step G：The food materials fried in step A and 40 jin of soya beans are put together brewed, it is brewed after wear into soya-bean milk；
Step H：Step F finish mix oil 500g is added after soya-bean milk is boiled；
Step I：Then by well-done soya-bean milk order halogen solidification.
3 embodiments to the present invention are described in detail above, but the content is only the preferable implementation of the present invention
Example, it is impossible to be considered as the practical range for limiting the present invention.All equivalent changes made according to the present patent application scope and improvement
Deng within the patent covering scope that all should still belong to the present invention.
Claims (7)
1. a kind of long taste beancurd formula, it is characterised in that：Described formula includes soya bean, and black soya bean, brassica integrifolia, chick-pea, jujube is done, flower
It is raw, sesame, red bean, Semen Lablab Album.
2. long taste beancurd formula according to claim 1, it is characterised in that：Described formula includes soya bean 400-600g,
Black soya bean 50-150g, brassica integrifolia 40-60g, chick-pea 40-60g, jujube do 10-30g, peanut 50-150g, sesame 40-60g, red bean 40-
60g, Semen Lablab Album 40-60g.
3. long taste beancurd formula according to claim 2, it is characterised in that：Described formula includes soya bean 400g, black soya bean
50g, brassica integrifolia 40g, chick-pea 40g, jujube do 10g, peanut 50g, sesame 40g, red bean 40g, Semen Lablab Album 40g.
4. long taste beancurd formula according to claim 2, it is characterised in that：Described formula includes soya bean 500g, black soya bean
100g, brassica integrifolia 50g, chick-pea 50g, jujube do 20g, peanut 100g, sesame 50g, red bean 50g, Semen Lablab Album 50g.
5. long taste beancurd formula according to claim 2, it is characterised in that：Described formula includes soya bean 600g, black soya bean
150g, brassica integrifolia 60g, chick-pea 60g, jujube do 30g, peanut 150g, sesame 60g, red bean 60g, Semen Lablab Album 60g.
6. a kind of preparation method of long taste beancurd, it is characterised in that：Comprise the following steps：
Step A：First by soya bean, black soya bean, brassica integrifolia, chick-pea, jujube is done, peanut, sesame, red bean, and Semen Lablab Album presses claim 1-5
The part by weight of any one, which is put together, to be fried, and is given over to standby；
Step B, by thermal transfer into moderate heat, adds 10 jin of salad oil in pot；
Step C：Spice is put into pot, boiling with soft fire is changed to 15 minutes；
Step D：After spiceleaf turns yellow, ginger 150g is added；
Step E：After putting green onion 150g after 3 minutes；
Step F：Food materials in pot are fried to golden yellow, then spice are filtered out, material oil is just obtained；
Step G：The food materials fried in step A and 40 jin of soya beans are put together brewed, it is brewed after wear into soya-bean milk；
Step H：Step F finish mix oil 500g is added after soya-bean milk is boiled；
Step I：Then by well-done soya-bean milk order halogen solidification.
7. the preparation method of long taste beancurd according to claim 6, it is characterised in that：The spice includes Chinese prickly ash 20g, greatly
Expect 10g, fennel seeds 8g, tsaoko 6g, cloves 5g, nutmeg 6g, Sha Ren 8g.
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| CN111034811A (en) * | 2019-12-30 | 2020-04-21 | 吉林农业大学 | Preparation method of chickpea bean curd |
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