CN107853406A - Instant bean product of a kind of selenium-rich leisure and preparation method thereof - Google Patents
Instant bean product of a kind of selenium-rich leisure and preparation method thereof Download PDFInfo
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- CN107853406A CN107853406A CN201711196401.9A CN201711196401A CN107853406A CN 107853406 A CN107853406 A CN 107853406A CN 201711196401 A CN201711196401 A CN 201711196401A CN 107853406 A CN107853406 A CN 107853406A
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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 discloses a kind of instant bean product of selenium-rich leisure, comprise the following steps：（1）Frying；（2）It is broken；（3）Boiling；（4）Filtering；（5）Point slurry；（6）Crouching brain；（7）Shaping；（8）Stew in soy sauce；（9）Baking；（10）Secondary stew in soy sauce；（11）Seasoning packaging.The present invention by the coordinative role of each step can flexibly control the selenium content of bean product in the range of 60 300 μ g/kg, meet the intake of human body required selenium element daily；Preparation method is simple, and raw material is easy to get, and special taste, is advantageous to marketing.
Description
Technical field
The present invention relates to a kind of instant bean product, specifically instant bean product of a kind of selenium-rich leisure and preparation method thereof.
Background technology
According to《The Records of the Historian》Record, simultaneously human consumption soybean alreadys exceed thousand Chinese cultivated.And in today's society, soybean is considered as
It is the main provider of quality plant albumen.The protein content of soybean is up to 40%, and is also one of oil crops, oil-containing
Amount is about 20%, while rich in nutrients such as vitamin, mineral matters in soybean.In addition, also there is biology containing many in soybean
The material of activity, such as trypsase, phytic acid, isoflavones and oligosaccharide etc., although the content of these materials is relatively low,
Have the function that in terms of cancer and other diseases are suppressed great.The leisure food made using soybean is a feast for the eyes, can be current
Research in terms of the mouthfeel improvement of bean product under the foot time, but rarely study and further its nutrition entered on this basis
Row is abundant.
Selenium is the essential trace elements of the human body, " king of anti-cancer " being referred to as by scientist in body trace element, science
Boundary's research finds that the height of blood selenium level and the generation of cancer are closely bound up.And selenium can not be synthesized in human body, can only outer portion take the photograph
Enter.The distributed pole of China's selenium is uneven, more than 70% regional selenium deficiency, and the main selenium-supply approach of the poor selenium area people is by taking the photograph
Enter selenium-enriched food, therefore develop a kind of selenium-rich leisure food generally liked by consumer to turn into a problem.
The content of the invention
It is an object of the invention to provide instant bean product of a kind of selenium-rich leisure and preparation method thereof, to solve above-mentioned background
The problem of being proposed in technology.
To achieve the above object, the present invention provides following technical scheme：
A kind of instant bean product of selenium-rich leisure, comprise the following steps：
（1）Frying：By soybean after over cleaning, it is put into frying pan, the low temperature frying 15-35min at 50-75 DEG C；
（2）It is broken：Bean powder by the soybean after upper step frying by crushing grinding into 100-200 mesh；
（3）Boiling：Bean powder is put into 80-98 DEG C of the selenium-rich aqueous solution, boiling 1-2 hours；
（4）Filtering：Slurries after boiling are filtered, obtain selenium-rich slurries and bean dregs；Bean dregs add 70-90 DEG C of 3 times of quality
Water, filtered after mixing 12-20min, obtain filtrate and filter residue, filtrate is mixed with above-mentioned selenium-rich slurries, obtains big soybean milk liquid；
（5）Point slurry：Big soybean milk liquid is naturally cooled to 60-75 DEG C, gently stirs slurries, and is homogeneously added into appropriate bittern,
Bittern and slurries are fully mixed, untill when showing Tofu pudding in ripe slurry, stops adding bittern, slows down and stir rhythm, finally
Stopping is stirred；
（6）Crouching brain：Tofu pudding is stirred after standing 5-10 minutes, yellow seriflux is floated out and comes, scoop out yellow seriflux, continues 4-6 points of crouching brain
Clock；
（7）Shaping：Continuous molding machine internal pressure squeezing is shaped to beans of the thickness in 6-11mm after Tofu pudding is smashed into beading stream slurry
Rotten white embryo, the moisture content of the white embryo of bean curd are maintained at 50-60%；
（8）Stew in soy sauce：The white embryo of bean curd is placed in a prefabricated thick gravy, 30-50min is soaked in thick gravy；Described one
Secondary thick gravy is composed of the following raw materials by weight：Mature vinegar 1-2 parts, salt 1-3 parts, garlic powder 1-2 parts, ginger 1-3 parts, sugared 1-2 parts,
Chinese cassia tree 1-3 parts, dark soy sauce 1-2 parts, pure water 30-50 parts；
（9）Baking：By the piling up on stainless steel baking tray neatly of the white embryo of bean curd after a stew in soy sauce, there can not be weight each other
It is folded, then baking tray is put into roasting car and carries out high-temperature baking, baking temperature is 95-105 DEG C, and baking tray is exchanged after toasting 5-10min
5-10min is toasted in direction again, and the baking surface for exchanging the white embryo of bean curd continues to toast 5-10min, finally exchanges the baking of baking tray direction
5-10min takes out cooling；
（10）Secondary stew in soy sauce：The baked white embryo of bean curd is put into prefabricated secondary thick gravy and is stirred continuously stew in soy sauce 10-
20min, stew in soy sauce temperature control is at 50-70 DEG C；The secondary thick gravy is composed of the following raw materials by weight：Mature vinegar 3-5 parts, salt 2-
5 parts, garlic powder 3-6 parts, ginger 2-7 parts, sugared 1-3 parts, Chinese cassia tree 2-5 parts, dark soy sauce 2-6 parts, pure water 40-80 parts；
（11）Seasoning packaging：The white embryo of bean curd after secondary stew in soy sauce is with flavor pack according to 1：（0.1-0.3）Mass ratio together add
10-20 minutes are fully stirred in stirring container, make it well mixed, whipping temp is set to 70-80 DEG C, natural cooling, dries, instantaneously
Vacuum packaging is carried out after sterilizing can obtain finished product；The flavor pack is composed of the following raw materials by weight：Selenium-enriched protein 2-6 parts, richness
Selenium yeast 1-3 parts, selenium-rich capsicum 1-2 parts, thick broad-bean sauce 1-2 parts, spice 1-2 parts, hawthorn powder 1-3 parts, matrimony vine 1-3 parts, vegetable seed
Oily 3-8 parts, pure water 15-30 parts.
As the further scheme of the present invention：Step（9）Baking：By the piling up neatly of the white embryo of bean curd after a stew in soy sauce
On stainless steel baking tray, can not have each other overlapping, then baking tray is put into roasting car and carries out high-temperature baking, baking temperature 98
DEG C, 8min is toasted in exchange baking tray direction again after toasting 7min, and the baking surface for exchanging the white embryo of bean curd continues to toast 7min, finally adjusts
Change baking tray direction baking 9min and take out cooling.
As the further scheme of the present invention：The selenium-rich raw material of the selenium-rich aqueous solution is k-selenocarrageenan, selenoprotein, richness
Combination more than one or both of selenium yeast.
As the further scheme of the present invention：Thick gravy is composed of the following raw materials by weight：1.6 parts of mature vinegar, food
1.3 parts of salt, 1.1 parts of garlic powder, 2 parts of ginger, 1.2 parts of sugar, 1.8 parts of Chinese cassia tree, 1.5 parts of dark soy sauce, 42 parts of pure water.
As the further scheme of the present invention：The secondary thick gravy is composed of the following raw materials by weight：4 parts of mature vinegar, salt 4
Part, 5 parts of garlic powder, 5 parts of ginger, 2 parts of sugar, 4 parts of Chinese cassia tree, 4 parts of dark soy sauce, 55 parts of pure water.
As the further scheme of the present invention：The flavor pack is composed of the following raw materials by weight：5 parts of selenium-enriched protein, richness
2 parts of selenium yeast, 1.5 parts of selenium-rich capsicum, 1.6 parts of thick broad-bean sauce, 1.4 parts of spice, 2 parts of hawthorn powder, 2 parts of matrimony vine, 6 parts of rapeseed oil,
22 parts of pure water.
The instant bean product of selenium-rich leisure made of a kind of preparation method of the instant bean product of selenium-rich leisure.
Compared with prior art, the beneficial effects of the invention are as follows：
The present invention can flexibly control the selenium content of bean product in 60-300 μ g/kg scope by the coordinative role of each step
It is interior, meet the intake of human body required selenium element daily；Preparation method is simple, and raw material is easy to get, special taste, is advantageous to market and pushes away
Extensively.
Embodiment
The technical scheme of this patent is described in more detail with reference to embodiment.
Embodiment 1
A kind of instant bean product of selenium-rich leisure, comprise the following steps：
（1）Frying：By soybean after over cleaning, it is put into frying pan, the low temperature frying 15min at 50 DEG C；
（2）It is broken：Bean powder by the soybean after upper step frying by crushing grinding into 100 mesh；
（3）Boiling：Bean powder is put into 80 DEG C of the selenium-rich aqueous solution, boiling 1 hour；The selenium-rich raw material of the selenium-rich aqueous solution is
Combination more than one or both of k-selenocarrageenan, selenoprotein, Se-enriched yeast；The selenium content of the described selenium-rich aqueous solution is
500-2000μg/kg；
（4）Filtering：Slurries after boiling are filtered, obtain selenium-rich slurries and bean dregs；Bean dregs add 70 DEG C of water of 3 times of quality,
Filtered after mixing 12min, obtain filtrate and filter residue, filtrate is mixed with above-mentioned selenium-rich slurries, obtains big soybean milk liquid；
（5）Point slurry：Big soybean milk liquid is naturally cooled to 60 DEG C, gently stirs slurries, and is homogeneously added into appropriate bittern, fully
Bittern and slurries are mixed, untill when showing Tofu pudding in ripe slurry, stops adding bittern, slows down and stir rhythm, finally stop
Stir；
（6）Crouching brain：Tofu pudding is stirred after standing 5 minutes, yellow seriflux is floated out and comes, scoop out yellow seriflux, continue crouching brain 4 minutes i.e.
Can；
（7）Shaping：Tofu pudding is smashed into continuous molding machine internal pressure after beading stream slurry and squeezes that to be shaped to bean curd of the thickness in 6mm white
Embryo, the moisture content of the white embryo of bean curd are maintained at 50%；
（8）Stew in soy sauce：The white embryo of bean curd is placed in a prefabricated thick gravy, 30min is soaked in thick gravy；Halogen
Juice is composed of the following raw materials by weight：1 part of mature vinegar, 1 part of salt, 1 part of garlic powder, 1 part of ginger, 1 part of sugar, 1 part of Chinese cassia tree, dark soy sauce 1
Part, 30 parts of pure water；
（9）Baking：By the piling up on stainless steel baking tray neatly of the white embryo of bean curd after a stew in soy sauce, there can not be weight each other
It is folded, then baking tray is put into roasting car and carries out high-temperature baking, baking temperature is 95 DEG C, and exchange baking tray direction is dried again after toasting 5min
Roasting 5min, the baking surface for exchanging the white embryo of bean curd continue to toast 5min, finally exchange baking tray direction baking 5min and take out cooling；
（10）Secondary stew in soy sauce：The baked white embryo of bean curd is put into prefabricated secondary thick gravy and is stirred continuously stew in soy sauce 10min, halogen
Temperature control processed is at 50 DEG C；The secondary thick gravy is composed of the following raw materials by weight：3 parts of mature vinegar, 2 parts of salt, 3 parts of garlic powder,
2 parts of ginger, 1 part of sugar, 2 parts of Chinese cassia tree, 2 parts of dark soy sauce, 40 parts of pure water；
（11）Seasoning packaging：The white embryo of bean curd after secondary stew in soy sauce is with flavor pack according to 1：0.1 mass ratio, which together adds stirring, to be held
Fully stirred in device 10 minutes, make it well mixed, whipping temp is set to 70 DEG C, natural cooling, dries, and is carried out after instantaneous sterilizing true
Empty package can obtain finished product；The flavor pack is composed of the following raw materials by weight：2 parts of selenium-enriched protein, 1 part of Se-enriched yeast, selenium-rich
1 part of capsicum, 1 part of thick broad-bean sauce, 1 part of spice, 1 part of hawthorn powder, 1 part of matrimony vine, 3 parts of rapeseed oil, 15 parts of pure water.
Using the instant bean product of selenium-rich leisure made of the above method.
Embodiment 2
A kind of instant bean product of selenium-rich leisure, comprise the following steps：
（1）Frying：By soybean after over cleaning, it is put into frying pan, the low temperature frying 35min at 75 DEG C；
（2）It is broken：Bean powder by the soybean after upper step frying by crushing grinding into 200 mesh；
（3）Boiling：Bean powder is put into 98 DEG C of the selenium-rich aqueous solution, boiling 2 hours；The selenium-rich raw material of the selenium-rich aqueous solution is
Combination more than one or both of k-selenocarrageenan, selenoprotein, Se-enriched yeast；The selenium content of the described selenium-rich aqueous solution is
500-2000μg/kg；
（4）Filtering：Slurries after boiling are filtered, obtain selenium-rich slurries and bean dregs；Bean dregs add 90 DEG C of water of 3 times of quality,
Filtered after mixing 20min, obtain filtrate and filter residue, filtrate is mixed with above-mentioned selenium-rich slurries, obtains big soybean milk liquid；
（5）Point slurry：Big soybean milk liquid is naturally cooled to 75 DEG C, gently stirs slurries, and is homogeneously added into appropriate bittern, fully
Bittern and slurries are mixed, untill when showing Tofu pudding in ripe slurry, stops adding bittern, slows down and stir rhythm, finally stop
Stir；
（6）Crouching brain：Tofu pudding is stirred after standing 10 minutes, yellow seriflux is floated out and comes, scoop out yellow seriflux, continue crouching brain 6 minutes i.e.
Can；
（7）Shaping：Continuous molding machine internal pressure squeezing is shaped to bean curd of the thickness in 11mm after Tofu pudding is smashed into beading stream slurry
White embryo, the moisture content of the white embryo of bean curd are maintained at 60%；
（8）Stew in soy sauce：The white embryo of bean curd is placed in a prefabricated thick gravy, 50min is soaked in thick gravy；Halogen
Juice is composed of the following raw materials by weight：2 parts of mature vinegar, 3 parts of salt, 2 parts of garlic powder, 3 parts of ginger, 2 parts of sugar, 3 parts of Chinese cassia tree, dark soy sauce 2
Part, 50 parts of pure water；
（9）Baking：By the piling up on stainless steel baking tray neatly of the white embryo of bean curd after a stew in soy sauce, there can not be weight each other
It is folded, then baking tray is put into roasting car and carries out high-temperature baking, baking temperature is 105 DEG C, and baking tray direction is exchanged again after toasting 10min
10min is toasted, the baking surface for exchanging the white embryo of bean curd continues to toast 10min, and finally exchange baking tray direction baking 10min takes out cold
But；
（10）Secondary stew in soy sauce：The baked white embryo of bean curd is put into prefabricated secondary thick gravy and is stirred continuously stew in soy sauce 20min, halogen
Temperature control processed is at 70 DEG C；The secondary thick gravy is composed of the following raw materials by weight：5 parts of mature vinegar, 5 parts of salt, 6 parts of garlic powder,
7 parts of ginger, 3 parts of sugar, 5 parts of Chinese cassia tree, 6 parts of dark soy sauce, 80 parts of pure water；
（11）Seasoning packaging：The white embryo of bean curd after secondary stew in soy sauce is with flavor pack according to 1：0.3 mass ratio, which together adds stirring, to be held
Fully stirred in device 20 minutes, make it well mixed, whipping temp is set to 80 DEG C, natural cooling, dries, and is carried out after instantaneous sterilizing true
Empty package can obtain finished product；The flavor pack is composed of the following raw materials by weight：6 parts of selenium-enriched protein, 3 parts of Se-enriched yeast, selenium-rich
2 parts of capsicum, 2 parts of thick broad-bean sauce, 2 parts of spice, 3 parts of hawthorn powder, 3 parts of matrimony vine, 8 parts of rapeseed oil, 30 parts of pure water.
Using the instant bean product of selenium-rich leisure made of the above method.
Embodiment 3
A kind of instant bean product of selenium-rich leisure, comprise the following steps：
（1）Frying：By soybean after over cleaning, it is put into frying pan, the low temperature frying 28min at 65 DEG C；
（2）It is broken：Bean powder by the soybean after upper step frying by crushing grinding into 150 mesh；
（3）Boiling：Bean powder is put into 88 DEG C of the selenium-rich aqueous solution, boiling 1.6 hours；The selenium-rich raw material of the selenium-rich aqueous solution
For combination more than one or both of k-selenocarrageenan, selenoprotein, Se-enriched yeast；The selenium content of the described selenium-rich aqueous solution
For 500-2000 μ g/kg；
（4）Filtering：Slurries after boiling are filtered, obtain selenium-rich slurries and bean dregs；Bean dregs add 80 DEG C of water of 3 times of quality,
Filtered after mixing 18min, obtain filtrate and filter residue, filtrate is mixed with above-mentioned selenium-rich slurries, obtains big soybean milk liquid；
（5）Point slurry：Big soybean milk liquid is naturally cooled to 68 DEG C, gently stirs slurries, and is homogeneously added into appropriate bittern, fully
Bittern and slurries are mixed, untill when showing Tofu pudding in ripe slurry, stops adding bittern, slows down and stir rhythm, finally stop
Stir；
（6）Crouching brain：Tofu pudding is stirred after standing 7 minutes, yellow seriflux is floated out and comes, scoop out yellow seriflux, continue crouching brain 5 minutes i.e.
Can；
（7）Shaping：Tofu pudding is smashed into continuous molding machine internal pressure after beading stream slurry and squeezes that to be shaped to bean curd of the thickness in 8mm white
Embryo, the moisture content of the white embryo of bean curd are maintained at 55%；
（8）Stew in soy sauce：The white embryo of bean curd is placed in a prefabricated thick gravy, 40min is soaked in thick gravy；Halogen
Juice is composed of the following raw materials by weight：1.6 parts of mature vinegar, 1.3 parts of salt, 1.1 parts of garlic powder, 2 parts of ginger, sugared 1.2 parts, Chinese cassia tree
1.8 parts, 1.5 parts of dark soy sauce, 42 parts of pure water；
（9）Baking：By the piling up on stainless steel baking tray neatly of the white embryo of bean curd after a stew in soy sauce, there can not be weight each other
It is folded, then baking tray is put into roasting car and carries out high-temperature baking, baking temperature is 98 DEG C, and exchange baking tray direction is dried again after toasting 7min
Roasting 8min, the baking surface for exchanging the white embryo of bean curd continue to toast 7min, finally exchange baking tray direction baking 9min and take out cooling；
（10）Secondary stew in soy sauce：The baked white embryo of bean curd is put into prefabricated secondary thick gravy and is stirred continuously stew in soy sauce 15min, halogen
Temperature control processed is at 60 DEG C；The secondary thick gravy is composed of the following raw materials by weight：4 parts of mature vinegar, 4 parts of salt, 5 parts of garlic powder,
5 parts of ginger, 2 parts of sugar, 4 parts of Chinese cassia tree, 4 parts of dark soy sauce, 55 parts of pure water；
（11）Seasoning packaging：The white embryo of bean curd after secondary stew in soy sauce is with flavor pack according to 1：0.2 mass ratio, which together adds stirring, to be held
Fully stirred in device 15 minutes, make it well mixed, whipping temp is set to 76 DEG C, natural cooling, dries, and is carried out after instantaneous sterilizing true
Empty package can obtain finished product；The flavor pack is composed of the following raw materials by weight：5 parts of selenium-enriched protein, 2 parts of Se-enriched yeast, selenium-rich
1.5 parts of capsicum, 1.6 parts of thick broad-bean sauce, 1.4 parts of spice, 2 parts of hawthorn powder, 2 parts of matrimony vine, 6 parts of rapeseed oil, 22 parts of pure water.
Using the selenium content of the instant bean product of selenium-rich leisure made of above-described embodiment 1-3 method in 60-300 μ g/kg.
The present invention can flexibly control the selenium content of bean product 60-300 μ g/kg's by the coordinative role of each step
In the range of, meet the intake of human body required selenium element daily；Preparation method is simple, and raw material is easy to get, and special taste, is advantageous to city
Promote field.
The better embodiment of this patent is explained in detail above, but this patent is not limited to above-mentioned embodiment party
Formula, can also be on the premise of this patent objective not be departed from one skilled in the relevant art's possessed knowledge
Make a variety of changes.
Claims (7)
- The preparation method of instant bean product 1. a kind of selenium-rich is lain fallow, it is characterised in that comprise the following steps：（1）Frying：By soybean after over cleaning, it is put into frying pan, the low temperature frying 15-35min at 50-75 DEG C；（2）It is broken：Bean powder by the soybean after upper step frying by crushing grinding into 100-200 mesh；（3）Boiling：Bean powder is put into 80-98 DEG C of the selenium-rich aqueous solution, boiling 1-2 hours；（4）Filtering：Slurries after boiling are filtered, obtain selenium-rich slurries and bean dregs；Bean dregs add 70-90 DEG C of 3 times of quality Water, filtered after mixing 12-20min, obtain filtrate and filter residue, filtrate is mixed with above-mentioned selenium-rich slurries, obtains big soybean milk liquid；（5）Point slurry：Big soybean milk liquid is naturally cooled to 60-75 DEG C, gently stirs slurries, and is homogeneously added into appropriate bittern, Bittern and slurries are fully mixed, untill when showing Tofu pudding in ripe slurry, stops adding bittern, slows down and stir rhythm, finally Stopping is stirred；（6）Crouching brain：Tofu pudding is stirred after standing 5-10 minutes, yellow seriflux is floated out and comes, scoop out yellow seriflux, continues 4-6 points of crouching brain Clock；（7）Shaping：Continuous molding machine internal pressure squeezing is shaped to beans of the thickness in 6-11mm after Tofu pudding is smashed into beading stream slurry Rotten white embryo, the moisture content of the white embryo of bean curd are maintained at 50-60%；（8）Stew in soy sauce：The white embryo of bean curd is placed in a prefabricated thick gravy, 30-50min is soaked in thick gravy；Described one Secondary thick gravy is composed of the following raw materials by weight：Mature vinegar 1-2 parts, salt 1-3 parts, garlic powder 1-2 parts, ginger 1-3 parts, sugared 1-2 parts, Chinese cassia tree 1-3 parts, dark soy sauce 1-2 parts, pure water 30-50 parts；（9）Baking：By the piling up on stainless steel baking tray neatly of the white embryo of bean curd after a stew in soy sauce, there can not be weight each other It is folded, then baking tray is put into roasting car and carries out high-temperature baking, baking temperature is 95-105 DEG C, and baking tray is exchanged after toasting 5-10min 5-10min is toasted in direction again, and the baking surface for exchanging the white embryo of bean curd continues to toast 5-10min, finally exchanges the baking of baking tray direction 5-10min takes out cooling；（10）Secondary stew in soy sauce：The baked white embryo of bean curd is put into prefabricated secondary thick gravy and is stirred continuously stew in soy sauce 10- 20min, stew in soy sauce temperature control is at 50-70 DEG C；The secondary thick gravy is composed of the following raw materials by weight：Mature vinegar 3-5 parts, salt 2- 5 parts, garlic powder 3-6 parts, ginger 2-7 parts, sugared 1-3 parts, Chinese cassia tree 2-5 parts, dark soy sauce 2-6 parts, pure water 40-80 parts；（11）Seasoning packaging：The white embryo of bean curd after secondary stew in soy sauce is with flavor pack according to 1：（0.1-0.3）Mass ratio together add 10-20 minutes are fully stirred in stirring container, make it well mixed, whipping temp is set to 70-80 DEG C, natural cooling, dries, instantaneously Vacuum packaging is carried out after sterilizing can obtain finished product；The flavor pack is composed of the following raw materials by weight：Selenium-enriched protein 2-6 parts, richness Selenium yeast 1-3 parts, selenium-rich capsicum 1-2 parts, thick broad-bean sauce 1-2 parts, spice 1-2 parts, hawthorn powder 1-3 parts, matrimony vine 1-3 parts, vegetable seed Oily 3-8 parts, pure water 15-30 parts.
- The preparation method of instant bean product 2. selenium-rich according to claim 1 is lain fallow, it is characterised in that step（9）Baking： Pile up the white embryo of bean curd after a stew in soy sauce is neat on stainless steel baking tray, can not have each other it is overlapping, then baking tray It is put into roasting car and carries out high-temperature baking, baking temperature is 98 DEG C, and 8min is toasted in exchange baking tray direction again after toasting 7min, exchanges beans The baking surface of rotten white embryo continues to toast 7min, finally exchanges baking tray direction baking 9min and takes out cooling.
- The preparation method of instant bean product 3. selenium-rich according to claim 1 is lain fallow, it is characterised in that the selenium-rich is water-soluble The selenium-rich raw material of liquid is combination more than one or both of k-selenocarrageenan, selenoprotein, Se-enriched yeast.
- The preparation method of instant bean product 4. selenium-rich according to claim 1 is lain fallow a, it is characterised in that thick gravy It is composed of the following raw materials by weight：1.6 parts of mature vinegar, 1.3 parts of salt, 1.1 parts of garlic powder, 2 parts of ginger, sugared 1.2 parts, Chinese cassia tree 1.8 Part, 1.5 parts of dark soy sauce, 42 parts of pure water.
- The preparation method of instant bean product 5. selenium-rich according to claim 1 is lain fallow, it is characterised in that the secondary thick gravy It is composed of the following raw materials by weight：4 parts of mature vinegar, 4 parts of salt, 5 parts of garlic powder, 5 parts of ginger, sugar 2 parts, 4 parts of Chinese cassia tree, 4 parts of dark soy sauce, 55 parts of pure water.
- The preparation method of instant bean product 6. selenium-rich according to claim 1 is lain fallow, it is characterised in that the flavor pack by Following raw material composition：5 parts of selenium-enriched protein, 2 parts of Se-enriched yeast, 1.5 parts of selenium-rich capsicum, 1.6 parts of thick broad-bean sauce, spice 1.4 parts, 2 parts of hawthorn powder, 2 parts of matrimony vine, 6 parts of rapeseed oil, 22 parts of pure water.
- 7. selenium-rich made of a kind of preparation method using any described instant bean product of selenium-rich leisure of claim 1-6 is lain fallow Instant bean product.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114651943A (en) * | 2022-04-15 | 2022-06-24 | 重庆市蓬江食品有限公司 | Method for preparing bean stick bean curd product |
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|---|---|---|---|---|
| CN103155996A (en) * | 2013-03-04 | 2013-06-19 | 浙江老爸食品有限公司 | Leisure sauced dry bean curd preparation method |
| CN106720417A (en) * | 2016-11-23 | 2017-05-31 | 长沙理工大学 | Instant bean product of a kind of selenium-rich leisure and preparation method thereof |
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- 2017-11-25 CN CN201711196401.9A patent/CN107853406A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103155996A (en) * | 2013-03-04 | 2013-06-19 | 浙江老爸食品有限公司 | Leisure sauced dry bean curd preparation method |
| CN106720417A (en) * | 2016-11-23 | 2017-05-31 | 长沙理工大学 | Instant bean product of a kind of selenium-rich leisure and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114651943A (en) * | 2022-04-15 | 2022-06-24 | 重庆市蓬江食品有限公司 | Method for preparing bean stick bean curd product |
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