CN107801787A - A kind of Chinese milk vetch smoked bean curd - Google Patents

A kind of Chinese milk vetch smoked bean curd Download PDF

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Publication number
CN107801787A
CN107801787A CN201710956397.5A CN201710956397A CN107801787A CN 107801787 A CN107801787 A CN 107801787A CN 201710956397 A CN201710956397 A CN 201710956397A CN 107801787 A CN107801787 A CN 107801787A
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CN
China
Prior art keywords
bean curd
milk vetch
chinese milk
fresh
water
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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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Application number
CN201710956397.5A
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Chinese (zh)
Inventor
刘小平
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刘小平
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Priority to CN201710956397.5A priority Critical patent/CN107801787A/en
Publication of CN107801787A publication Critical patent/CN107801787A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00Cheese substitutes
    • A23C20/02Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025Cheese 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 is a kind of Chinese milk vetch smoked bean curd, and it makes the compounding method of raw material, and it presses following weight ratio ingredient:Chinese Milk Vetch Seeds 2, soya bean 23, the fresh goat milk 10 of Pasteur, refined salt 5, soy sauce 2, dry cassia bark 0.1, fresh ginger 0.2, fresh chive 0.1, monosodium glutamate 0.1.Before bean curd making point halogen solidification forming production process, it is added into using Chinese Milk Vetch Seeds and goat milk as auxiliary material in soya-bean milk after specific technology mode, a kind of Chinese milk vetch bean curd is produced, then is processed further using other raw materials being fabricated to a kind of Chinese milk vetch smoked bean curd.In the present invention, Chinese Milk Vetch Seeds are added with the fresh goat milk of Pasteur as auxiliary material, vegetable protein and animal protein in this Chinese milk vetch smoked bean curd fully merge, contain abundant nutritional ingredient, be advantageous to absorption of human body, digestion, its smoked bean curd makes Seasoning Ingredients and enriched, and its eating effect wins universal praise, resistance to people's taste, is more suitable for the market demand.

Description

A kind of Chinese milk vetch smoked bean curd
Technical field
The present invention relates to a kind of Chinese milk vetch smoked bean curd.
Background technology
It by beans is that raw material is fabricated to bean curd and is fabricated to smoked bean curd again that the production stage of smoked bean curd, which is, compared to bean curd, except remaining Outside rich in the characteristics of protein, nutritious, help clearing heat and health preserving, can be put long with the long period it is not bad, can with instant, color, perfume (or spice), Taste tool is good, not only fragrant but also fresh, eats do not mind long.Plurality of dishes can be made, can cold mixing, can propagandize hotly, can it is fried, can be baked.Be it is old and young all Suitable nutritional health food, is liked by the both urban and rural residents.One kind is passed through using Chinese Milk Vetch Seeds with goat milk as auxiliary material It is added into after specific technology mode in soya-bean milk, then a kind of more nutritious, the more healthy Chinese milk vetch smoked bean curd being fabricated to, it is more suitable The market demand is closed, its eating effect wins universal praise, resistance to people's taste.
The content of the invention
It is an object of the invention to provide a kind of Chinese milk vetch smoked bean curd, bean curd making point halogen solidification forming production process it Before, it is added into using Chinese Milk Vetch Seeds and goat milk as auxiliary material in soya-bean milk after specific technology mode, produces one kind Chinese milk vetch bean curd, then be processed further being fabricated to a kind of more nutritious, more healthy Chinese milk vetch smoked bean curd using specific Seasoning Ingredients.
The present invention is achieved in that a kind of Chinese milk vetch smoked bean curd makes the compounding method of raw material, and it compares group by following weight Point:Chinese Milk Vetch Seeds 2, soya bean 23, the fresh goat milk 10 of Pasteur, refined salt 5, soy sauce 2, dry cassia bark 0.1, fresh ginger 0.2, fresh chive 0.1, Monosodium glutamate 0.1.Chinese Milk Vetch Seeds and soya bean are drying material.
Its technique feed postition is as follows:
(1) Chinese Milk Vetch Seeds are crushed into 1200 mesh to be placed in container, add the water of 15 times of weight to stand 1 after being sufficiently stirred small When, then water float thing and bubble are removed and given up, filters out deposit.
(2) upper step is crossed into filtered material to be placed in container, after adding 10 times of water to be sufficiently stirred by substance weight after filtering 0.5 hour is stood, water float thing and foam are removed and given up, after filtering out deposit;The step is repeated into progress 4 times Afterwards, the water of 10 times of weight is added to continue to employ in the deposit filtered out.
(3) after soya bean being soaked into 5-10 hours in clear water, water is filtered out, is added to continuing to employ in thing for process (2), fully Slurry is squeezed after making processes well known defibrination by bean curd after stirring.
(4) after the slurry squeezed out being boiled into 5 minutes, the fresh goat milk of Pasteur is added after being sufficiently stirred to be again heated to and boiled.
(5) by process (4) material by bean curd make processes well known order halogen solidification forming, draw brain, upper bag, it is upper bag use 8 lis X8 centimetres of panel of rice, thickness is 5-6 centimetres when casting, and is then press-formed, and makes the water content of bean curd after compacting in 60%- 65%, bean curd is cut open by grid print with knife, is placed on after being soaked 30 minutes in clear water and takes out, as thumbnail.
(6) refined salt is put in 6 times of weight clear water of people and stirred evenly, then thumbnail is placed in salt solution soak 12 hours after pull out, Drain moisture.
(7) clear water of 1 times of weight more than upper step clear water is taken, is put into soy sauce, dry cassia bark, fresh ginger, fresh chive, monosodium glutamate, After boiling by process (6) afterwards thumbnail add, boil 30 minutes, pull thumbnail out, drain moisture, a kind of Chinese milk vetch smoked bean curd.
In the present invention, Chinese Milk Vetch Seeds are added with the fresh goat milk of Pasteur as auxiliary material, because Chinese Milk Vetch Seeds have heat-clearing The effect of removing toxic substances, inducing diuresis to remove edema, dispelling pathogenic wind for improving eyesight, strengthening the spleen and replenishing qi, removing toxic substances analgesic;The fresh sheep milk protein of Pasteur, fat, mineral matter contain Amount is high, there is the good effects that tonifying-Yin and nourishing-stomach, help kidney, profit are unimpeded just, detoxify.Vegetable protein in this Chinese milk vetch smoked bean curd and Animal protein fully merges, and containing abundant nutritional ingredient, is advantageous to absorption of human body, digestion, nutrition is more rich, has more healthy Good effects.Its smoked bean curd makes Seasoning Ingredients and enriched, and its eating effect wins universal praise, and resistance to people's taste, being more suitable for market needs Ask.
Embodiment
The specific embodiment of the present invention is as follows:The formula that a kind of Chinese milk vetch smoked bean curd makes raw material presses following weight group Point:2 kilograms of Chinese Milk Vetch Seeds, 23 kilograms of soya bean, 10 kilograms of the fresh goat milk of Pasteur, 5 kilograms of refined salt, 2 kilograms of soy sauce, dry cassia bark 0.1 Kilogram, 0.2 kilogram of fresh ginger, fresh 0.1 kilogram of chive, 0.1 kilogram of monosodium glutamate.Chinese Milk Vetch Seeds and soya bean are drying material.
Its technique feed postition is as follows:
(1) 2 kilograms of Chinese Milk Vetch Seeds are crushed into 1200 mesh to be placed in container, add 30 kilograms of water to be stood after being sufficiently stirred 1 hour, then water float thing and bubble are removed and given up, filters out deposit.
(2) upper step is crossed into filtered material to be placed in container, after adding 10 times of water to be sufficiently stirred by substance weight after filtering 0.5 hour is stood, water float thing and foam are removed and given up, after filtering out deposit;The step is repeated into progress 4 times Afterwards, the water of 10 times of weight is added to continue to employ in the deposit filtered out.
(3) after 23 kilograms of soya beans being soaked into 5-10 hours in clear water, water is filtered out, be added to process (2) continues to employ thing In, squeeze slurry after making processes well known defibrination by bean curd after being sufficiently stirred.
(4) after the slurry squeezed out being boiled into 5 minutes, the fresh goat milk of 10 kilograms of Pasteur is added after being sufficiently stirred to be again heated to and boiled Boiling.
(5) by process (4) material by bean curd make processes well known order halogen solidification forming, draw brain, upper bag, it is upper bag use 8 lis X8 centimetres of panel of rice, thickness is 5-6 centimetres when casting, and is then press-formed, and makes the water content of bean curd after compacting in 60%- 65%, bean curd is cut open by grid print with knife, is placed on after being soaked 30 minutes in clear water and takes out, as thumbnail.
(6) 5 kilograms of refined salt are put in 30 kilograms of clear water of people and stirred evenly, then thumbnail is placed in salt solution soak 12 hours after drag for Go out, drain moisture.
(7) 60 kilograms of clear water is taken, is put into 2 kilograms of soy sauce, dry 0.1 kilogram of cassia bark, 0.2 kilogram of fresh ginger, fresh chive 0.1 Kilogram, 0.1 kilogram of monosodium glutamate, by process (6), thumbnail adds afterwards after boiling, and boils 30 minutes, pulls thumbnail out, drains moisture, i.e., Into a kind of Chinese milk vetch smoked bean curd.

Claims (1)

1. a kind of Chinese milk vetch smoked bean curd makes the compounding method of raw material, it is characterized in that it presses following weight ratio ingredient:Chinese Milk Vetch Seeds 2, soya bean 23, the fresh goat milk 10 of Pasteur, refined salt 5, soy sauce 2, dry cassia bark 0.1, fresh ginger 0.2, fresh chive 0.1, monosodium glutamate 0.1;Purple cloud English seed and soya bean are drying material;
Its technique feed postition is as follows:
(1) Chinese Milk Vetch Seeds are crushed into 1200 mesh to be placed in container, add the water of 15 times of weight to stand 1 hour after being sufficiently stirred, Then water float thing and bubble are removed and given up, filter out deposit;
(2) upper step is crossed into filtered material to be placed in container, adds 10 times of water to be stood after being sufficiently stirred by substance weight after filtering 0.5 hour, water float thing and foam are removed and given up, after filtering out deposit;The step is repeated after carrying out 4 times, The water of 10 times of weight is added to continue to employ in the deposit filtered out;
(3) after soya bean being soaked into 5-10 hours in clear water, water is filtered out, is added to continuing to employ in thing for process (2), is sufficiently stirred Slurry is squeezed after making processes well known defibrination by bean curd afterwards;
(4) after the slurry squeezed out being boiled into 5 minutes, the fresh goat milk of Pasteur is added after being sufficiently stirred to be again heated to and boiled;
(5) by process (4) material by bean curd make processes well known order halogen solidification forming, draw brain, upper bag, upper bag uses 8 centimetres of X8 Centimetre panel, thickness is 5-6 centimetres when casting, and is then press-formed, and the water content of bean curd after compacting is used in 60%-65% Knife is cut open bean curd by grid print, is placed on after being soaked 30 minutes in clear water and is taken out, as thumbnail;
(6) refined salt is put in 6 times of weight clear water of people and stirred evenly, then thumbnail is placed in salt solution soak 12 hours after pull out, drain Moisture;
(7) clear water of 1 times of weight more than upper step clear water is taken, soy sauce, dry cassia bark, fresh ginger, fresh chive, monosodium glutamate is put into, boils Afterwards by process (6) afterwards thumbnail add, boil 30 minutes, pull thumbnail out, drain moisture, a kind of Chinese milk vetch smoked bean curd.
CN201710956397.5A 2017-09-29 2017-09-29 A kind of Chinese milk vetch smoked bean curd Withdrawn CN107801787A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710956397.5A CN107801787A (en) 2017-09-29 2017-09-29 A kind of Chinese milk vetch smoked bean curd

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710956397.5A CN107801787A (en) 2017-09-29 2017-09-29 A kind of Chinese milk vetch smoked bean curd

Publications (1)

Publication Number Publication Date
CN107801787A true CN107801787A (en) 2018-03-16

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CN (1) CN107801787A (en)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101077157A (en) * 2007-06-25 2007-11-28 吴江市方霞企业信息咨询有限公司 Spiced dried bean curd
CN103355433A (en) * 2013-08-11 2013-10-23 魏巍 Astragalus smicus bean curd
CN104095042A (en) * 2014-06-17 2014-10-15 马鞍山江心绿洲食品有限公司 Dried bean curd with goat milk and eels and preparation method thereof
CN105455146A (en) * 2016-01-20 2016-04-06 山东禹王生态食业有限公司 Vegetable protein egg white powder and preparation method and blending method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101077157A (en) * 2007-06-25 2007-11-28 吴江市方霞企业信息咨询有限公司 Spiced dried bean curd
CN103355433A (en) * 2013-08-11 2013-10-23 魏巍 Astragalus smicus bean curd
CN104095042A (en) * 2014-06-17 2014-10-15 马鞍山江心绿洲食品有限公司 Dried bean curd with goat milk and eels and preparation method thereof
CN105455146A (en) * 2016-01-20 2016-04-06 山东禹王生态食业有限公司 Vegetable protein egg white powder and preparation method and blending method thereof

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Application publication date: 20180316