CN107183202A - A kind of fresh bamboo sap bean curd and preparation method thereof - Google Patents
A kind of fresh bamboo sap bean curd and preparation method thereof Download PDFInfo
- Publication number
- CN107183202A CN107183202A CN201710289618.8A CN201710289618A CN107183202A CN 107183202 A CN107183202 A CN 107183202A CN 201710289618 A CN201710289618 A CN 201710289618A CN 107183202 A CN107183202 A CN 107183202A
- Authority
- CN
- China
- Prior art keywords
- fresh bamboo
- bean
- bean curd
- bamboo sap
- soya
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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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
- A23C20/005—Cheese substitutes 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
- 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 preparation method of fresh bamboo sap bean curd, comprise the following steps：1) soya-bean milk is prepared；2) fresh bamboo sap bean curd is prepared：With bittern as coagulator, in parts by weight, 13 portions of fresh bamboo sap juice are taken to add coagulator after coordinating 10 30 parts of soya-bean milk mixing, soya-bean milk is frozen into jellied bean curd, after 20 30 minutes, jellied bean curd bag is pressurizeed in cloth, excessive moisture is excluded, places into compressing in mould, fresh bamboo sap bean curd is obtained.Fresh bamboo sap is added among soya-bean milk by the present invention makes fresh bamboo sap bean curd, fragrant in taste, it is tasty, fresh bamboo sap has effects that clearing heat and eliminating phlegm, removes lung heat simultaneously, this product takes full advantage of the medicinal characteristic of fresh bamboo sap itself, it is particularly suitable for lung heat patients, while making relatively easy, with good market value.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of fresh bamboo sap bean curd further relates to its preparation method.
Background technology
Bean curd is one of bread and butter essential on common people's dining table, and its delicious food is tasty and refreshing, nutritious, contains a large amount of eggs
White matter, fat, carbohydrate, the also mineral matter containing a variety of needed by human body such as calcium, phosphorus, iron, are that people eat one not minded long
Road good merchantable brand.
Fresh bamboo sap is the liquid leached after bamboo is heated, per se with the fragrant of bamboo, but also with clearing heat and eliminating phlegm
Effect.For cough with lung heat's abundant expectoration, pant uncomfortable in chest, apoplexy tongue is strong, accumulation and obstruction of sputum, the hot infantile convulsion of children's phlegm.Fresh bamboo is prepared at present
The technics comparing of drip is ripe, mainly there is following several method：1st, cooking process extracted from bamboo juice：By the cut-out of fresh bamboo, hammer is broken, add water leaching
Bubble, heating are boiled, filter to obtain fresh bamboo juice；2nd, the immersion of the organic solvents such as part ethanol is added, is boiled, recovery organic solvent is produced fresh
Bamboo juice；3rd, way of distillation extracted from bamboo juice；The fresh bamboo sap liquor prepared with cooking process is distilled, the liquid after steam cooling is collected
Body.
Fresh bamboo sap stoste finished product Chang Yushui and other auxiliaries into beverage and health products, but there is presently no by its with
The precedent that bean product are combined, undoubtedly will be into if can be combined fresh bamboo sap with bean curd and develop a kind of fresh bamboo sap bean curd
For the another successful application of integration of drinking and medicinal herbs.
The content of the invention
In view of this, it is an object of the invention to provide a kind of fresh bamboo sap bean curd and preparation method thereof, the fragrant in taste of bean curd,
There is clearing heat and eliminating phlegm simultaneously, the health-care effect of lung heat is removed.
An object of the present invention is achieved through the following technical solutions：
A kind of fresh bamboo sap bean curd, including following components：Soybean and fresh bamboo sap.
The second object of the present invention is achieved through the following technical solutions：
A kind of preparation method of fresh bamboo sap bean curd, comprises the following steps：
1) soya-bean milk is prepared：Use through particle, eliminate plumule and skin of beancurd after soybean cotyledon particle for raw material, will be described big
Bean or pea leaf particle carries out removal bean dregs after defibrination, defibrination and obtains raw soya-bean milk after being soaked in water 30-60 minutes, cotyledon is broken during immersion
The weight ratio of grain and immersion water is 1:5-10, raw soya-bean milk is boiled, and 30~45min of insulation obtains soya-bean milk more than 90 DEG C；
2) fresh bamboo sap bean curd is prepared：With bittern as coagulator, in parts by weight, 2-6 parts of fresh bamboo saps are taken to coordinate 10-30
Coagulator is added after part soya-bean milk mixing, soya-bean milk is frozen into jellied bean curd, after 20-30 minutes, jellied bean curd bag is pressurizeed in cloth, arrange
Except excessive moisture, place into compressing in mould, obtain fresh bamboo sap bean curd.
Especially, the step 2) in, by weight, the coagulator addition is 0.5-3 parts.
The beneficial effects of the invention are as follows：
Fresh bamboo sap is added among soya-bean milk by the present invention makes fresh bamboo sap bean curd, and fragrant in taste is tasty, with seasonings bamboo
Drip has effects that clearing heat and eliminating phlegm, removes lung heat, and this product takes full advantage of the medicinal characteristic of fresh bamboo sap itself, is particularly suitable for lung
The physically weak crowd's of heat is edible, while making relatively easy, with good market value.
Other advantages, target and the feature of the present invention will be illustrated in the following description to a certain extent, and
And to a certain extent, based on will be apparent to those skilled in the art to investigating hereafter, Huo Zheke
To be instructed from the practice of the present invention.The target and other advantages of the present invention can be wanted by following specification and right
Book is sought to realize and obtain.
Embodiment
The preferred embodiments of the present invention will be described in detail below.It should be appreciated that preferred embodiment is only for saying
The bright present invention, the protection domain being not intended to be limiting of the invention.
Embodiment one
The preparation method of the fresh bamboo sap bean curd of the present embodiment, comprises the following steps：
1) soya-bean milk is prepared：Use through particle, eliminate plumule and skin of beancurd after soybean cotyledon particle for raw material, by big bean or pea
Leaf particle carries out removal bean dregs after defibrination, defibrination and obtains raw soya-bean milk after being soaked in water 30 minutes, cotyledon particle and leaching during immersion
The weight ratio of bubble water is 1:5, raw soya-bean milk is boiled, and soya-bean milk is obtained in 95 DEG C of insulation 45min；
2) fresh bamboo sap bean curd is prepared：With bittern as coagulator, in parts by weight, 2kg fresh bamboo saps juice is taken to coordinate
Coagulator is added after the mixing of 10kg soya-bean milk, coagulator addition is 0.5kg, soya-bean milk is frozen into jellied bean curd, after 20 minutes, by beans
Rotten brain bag pressurizes in cloth, excludes excessive moisture, places into compressing in mould, obtains fresh bamboo sap bean curd.
Embodiment two
The present embodiment comprises the following steps：
1) soya-bean milk is prepared：Use through particle, eliminate plumule and skin of beancurd after soybean cotyledon particle for raw material, by big bean or pea
Leaf particle carries out removal bean dregs after defibrination, defibrination and obtains raw soya-bean milk after being soaked in water 50 minutes, cotyledon particle and leaching during immersion
The weight ratio of bubble water is 1:8, raw soya-bean milk is boiled, and soya-bean milk is obtained in 100 DEG C of insulation 40min；
2) fresh bamboo sap bean curd is prepared：With bittern as coagulator, in parts by weight, 6kg fresh bamboo saps juice is taken to coordinate
Coagulator is added after the mixing of 30kg soya-bean milk, coagulator addition is 2.5kg, soya-bean milk is frozen into jellied bean curd, by beans after 25 minutes
Rotten brain bag pressurizes in cloth, excludes excessive moisture, places into compressing in mould, obtains fresh bamboo sap bean curd.
Embodiment three
The present embodiment comprises the following steps：
1) soya-bean milk is prepared：Use through particle, eliminate plumule and skin of beancurd after soybean cotyledon particle for raw material, by big bean or pea
Leaf particle carries out removal bean dregs after defibrination, defibrination and obtains raw soya-bean milk after being soaked in water 60 minutes, cotyledon particle and leaching during immersion
The weight ratio of bubble water is 1:10, raw soya-bean milk is boiled, and soya-bean milk is obtained in 110 DEG C of insulation 30min；
2) fresh bamboo sap bean curd is prepared：With bittern as coagulator, in parts by weight, 4kg fresh bamboo saps juice is taken to coordinate
Coagulator is added after the mixing of 25kg soya-bean milk, coagulator addition is 1.5kg, soya-bean milk is frozen into jellied bean curd, by beans after 30 minutes
Rotten brain bag pressurizes in cloth, excludes excessive moisture, places into compressing in mould, obtains fresh bamboo sap bean curd.
This product takes full advantage of the medicinal characteristic of fresh bamboo sap itself, and with various health-care, and mouthfeel is fresh and sweet, easily
In being accepted by the public, it is particularly suitable for the physically weak crowd of lung heat and eats, with good market value.
Finally illustrate, the above embodiments are merely illustrative of the technical solutions of the present invention and it is unrestricted, although with reference to compared with
The present invention is described in detail good embodiment, it will be understood by those within the art that, can be to skill of the invention
Art scheme is modified or equivalent substitution, and without departing from the objective and scope of the technical program, it all should cover in the present invention
Right among.
Claims (3)
1. a kind of fresh bamboo sap bean curd, it is characterised in that：Including following components：Soybean and fresh bamboo sap.
2. a kind of preparation method of fresh bamboo sap bean curd as claimed in claim 1, it is characterised in that：Comprise the following steps：
1) soya-bean milk is prepared：Use through particle, eliminate plumule and skin of beancurd after soybean cotyledon particle for raw material, by the big bean or pea
Leaf particle carried out after being soaked in water 30-60 minutes after defibrination, defibrination remove bean dregs obtain raw soya-bean milk, during immersion cotyledon particle with
The weight ratio of immersion water is 1:5-10, raw soya-bean milk is boiled, and 30~45min of insulation obtains soya-bean milk more than 90 DEG C；
2) fresh bamboo sap bean curd is prepared：With bittern as coagulator, in parts by weight, 2-6 parts of fresh bamboo saps are taken to coordinate 10-30 parts of beans
Coagulator is added after slurry mixing, soya-bean milk is frozen into jellied bean curd, after 20-30 minutes, jellied bean curd bag is pressurizeed in cloth, is excluded many
Remaining moisture, places into compressing in mould, obtains fresh bamboo sap bean curd.
3. a kind of preparation method of fresh bamboo sap bean curd according to claim 1, it is characterised in that：The step 2) in, press
Parts by weight meter, the coagulator addition is 0.5-3 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710289618.8A CN107183202A (en) | 2017-04-27 | 2017-04-27 | A kind of fresh bamboo sap bean curd and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710289618.8A CN107183202A (en) | 2017-04-27 | 2017-04-27 | A kind of fresh bamboo sap bean curd and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN107183202A true CN107183202A (en) | 2017-09-22 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710289618.8A Withdrawn CN107183202A (en) | 2017-04-27 | 2017-04-27 | A kind of fresh bamboo sap bean curd and preparation method thereof |
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| Country | Link |
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| CN (1) | CN107183202A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101069547A (en) * | 2007-06-18 | 2007-11-14 | 邓天华 | Method for preparing natural bamboo juice soya-bean milk |
| CN101946828A (en) * | 2010-10-25 | 2011-01-19 | 江苏大学 | Bamboo leaf bean curd and processing method thereof |
| CN102524410A (en) * | 2010-12-23 | 2012-07-04 | 北京市食品研究所 | Preparation method of soybean milk |
| CN103461520A (en) * | 2013-09-18 | 2013-12-25 | 秦增琳 | Preparation method of fried bean curd of mung bean |
-
2017
- 2017-04-27 CN CN201710289618.8A patent/CN107183202A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101069547A (en) * | 2007-06-18 | 2007-11-14 | 邓天华 | Method for preparing natural bamboo juice soya-bean milk |
| CN101946828A (en) * | 2010-10-25 | 2011-01-19 | 江苏大学 | Bamboo leaf bean curd and processing method thereof |
| CN102524410A (en) * | 2010-12-23 | 2012-07-04 | 北京市食品研究所 | Preparation method of soybean milk |
| CN102524410B (en) * | 2010-12-23 | 2014-02-12 | 北京市食品研究所 | Preparation method of soybean milk |
| CN103461520A (en) * | 2013-09-18 | 2013-12-25 | 秦增琳 | Preparation method of fried bean curd of mung bean |
Non-Patent Citations (1)
| Title |
|---|
| 彭铭泉: "《家庭药膳速查全书》", 31 January 2017, 中国轻工业出版社 * |
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| WW01 | Invention patent application withdrawn after publication | ||
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Application publication date: 20170922 |