CN107801787A - A kind of Chinese milk vetch smoked bean curd - Google Patents
A kind of Chinese milk vetch smoked bean curd Download PDFInfo
- 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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- bean curd
- milk vetch
- chinese milk
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- water
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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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
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
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.
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 |
Family
ID=61584999
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710956397.5A Withdrawn CN107801787A (en) | 2017-09-29 | 2017-09-29 | A kind of Chinese milk vetch smoked bean curd |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108841496A (en) * | 2018-07-21 | 2018-11-20 | 刘小平 | Brewed wine containing Chinese Milk Vetch Seeds in a kind of raw material |
Citations (4)
| 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 |
-
2017
- 2017-09-29 CN CN201710956397.5A patent/CN107801787A/en not_active Withdrawn
Patent Citations (4)
| 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 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108841496A (en) * | 2018-07-21 | 2018-11-20 | 刘小平 | Brewed wine containing Chinese Milk Vetch Seeds in a kind of raw material |
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| PB01 | Publication | ||
| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
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Application publication date: 20180316 |