CN108294116A - A kind of cactus dried bean curd - Google Patents
A kind of cactus dried bean curd Download PDFInfo
- Publication number
- CN108294116A CN108294116A CN201810115270.5A CN201810115270A CN108294116A CN 108294116 A CN108294116 A CN 108294116A CN 201810115270 A CN201810115270 A CN 201810115270A CN 108294116 A CN108294116 A CN 108294116A
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- CN
- China
- Prior art keywords
- cactus
- bean curd
- dried bean
- merr
- capsicum
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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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Classifications
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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)
- Cosmetics (AREA)
Abstract
The present invention relates to a kind of cactus dried bean curd, component is by weight percentage：Cactus 35~45%, Glycine max (L.) Merr 40~50%, salt 2~5%, dark soy sauce 2~5%, chickens' extract 2~5%, white sugar 2~5%, Chinese prickly ash 0.2~0.5%, green pepper 0.2~0.5%, capsicum 0.2~0.5%.Use the method for above-mentioned component production cactus dried bean curd for：At fine day or cloudy day, the fresh sheet cactus of picking 2~6 months is cleaned after deburring and drains；Pulpous state is broken into, the Glycine max (L.) Merr got ready is added, is steamed between 80~90 degree 15~30 minutes；Then the salt got ready, dark soy sauce, chickens' extract, white sugar, Chinese prickly ash, green pepper, capsicum is added, stirs evenly, ferments 12~20 hours at a temperature of 12~20 degree, cuts to get cactus dried bean curd.The present invention not only health-care efficacy with cactus, but also the peculiar flavour with snacks, and it is easy to carry, be particularly suitable for out on tours, spend a holiday it is edible.
Description
Technical field
The invention belongs to food processing field, more particularly to a kind of cactus dried bean curd.
Background technology
The type of cactus is various, shares 70~110 categories in the world, more than 2000 plant, and can specifically be divided into:Sheet celestial being
Slap class, segment type cactus, crab cactus's (crab is blue), blade profile forest property cactus, cactus etc..In daily life
In work, it has been recognized that cactus is a kind of ornamental plant, the special purposes of nothing.Actually this is not so, many cactuses
The fruit of class plant can not only be eaten raw, and dried fruit can be also made wine or be made.The even tender stem of some sheet cactuses, can also make
For vegetables.
Cactus not only edible, but also there is medical value.Cactus has clearing heat and detoxicating, eliminating stasis to subdue swelling, stomach invigorating
The effect of analgesic, antibechic.For treating taste-blindness rate, acute dysentery, cough in it；It is outer to be used to treat the popular cheek
Adenositis, mastitis, carbuncle furuncle poison, hemorrhoid, snake bite, burn and scald etc. have special efficacy.In every 100 grams of edible cactuses, containing about dimension
Raw element A220 micrograms, 16 milligrams of vitamin C, 1.6 grams of protein, 2.7 milligrams of iron can generate 25~30 kilocalories.
The nutrition very abundant of cardoncillo has hypoglycemic, drop blood containing a large amount of vitamin and mineral
The effect of fat, blood pressure lowering.Delicious cake food dessert, dish are cooked out in the flowers of Mexico, locals's Cactaeous plants.
Further investigation with people to cactus, edible and medicinal value is more widely used, especially as guarantor
The application of strong product.
Invention content
The object of the present invention is to provide a kind of using cactus as the dried bean curd of primary raw material.
A kind of cactus dried bean curd, component are by weight percentage：Cactus 35~45%, Glycine max (L.) Merr 40~50%, salt 2~
5%, dark soy sauce 2~5%, chickens' extract 2~5%, white sugar 2~5%, Chinese prickly ash 0.2~0.5%, green pepper 0.2~0.5%, capsicum 0.2~0.5%.
Use the method for above-mentioned component production cactus dried bean curd for：
（1）Each raw material weighing in addition to cactus is got ready according to institute's expense；
（2）At fine day or cloudy day, the fresh sheet cactus of picking 2~6 months is spare after the brush deburring made of jowar；
（3）Cactus after deburring is cleaned with pure water and is drained；
（4）Cactus after draining is broken into pulpous state, the Glycine max (L.) Merr got ready is added, 15~30 points are steamed between 80~90 degree
Clock；
（5）The salt got ready, dark soy sauce, chickens' extract, white sugar, Chinese prickly ash, green pepper, capsicum is added in step 3 resulting product, is stirred evenly,
Obtain cactus dried bean curd semi-finished product；
（6）Cactus semi-finished product are fermented 12~20 hours at a temperature of 12~20 degree, are cut to get cactus dried bean curd；
（7）It weighs, packaging, storage.
Further, the component of the cactus dried bean curd is by weight percentage：It is cactus 40%, Glycine max (L.) Merr 50%, salt 3%, old
Take out 2%, chickens' extract 2%, white sugar 2%, Chinese prickly ash 0.3%, green pepper 0.5%, capsicum 0.2%.
Cactus dried bean curd of the present invention is a kind of cactus health-care snacks that applicant manufactures experimently out according to the eating habit of people,
Its not only health-care efficacy with cactus, but also the peculiar flavour with snacks, and it is easy to carry, particularly suitable out on tours,
It spends a holiday edible.
Description of the drawings
Fig. 1 is the flow process chart of cactus dried bean curd of the present invention.
Specific implementation mode
The present invention is described in detail below in conjunction with the accompanying drawings.
Embodiment 1
A kind of cactus dried bean curd, component are by weight percentage：Cactus 35%, Glycine max (L.) Merr 50%, salt 5%, dark soy sauce 5%, chickens' extract
2%, white sugar 2%, Chinese prickly ash 0.2%, green pepper 0.3%, capsicum 0.5%.
Use the method for above-mentioned component production cactus dried bean curd for：
（1）Each raw material weighing in addition to cactus is got ready according to institute's expense；
（2）At fine day or cloudy day, the fresh sheet cactus of picking 2~6 months is spare after the brush deburring made of jowar；
（3）Cactus after deburring is cleaned with pure water and is drained；
（4）Cactus after draining is broken into pulpous state, the Glycine max (L.) Merr got ready is added, 15~30 points are steamed between 80~90 degree
Clock；
（5）The salt got ready, dark soy sauce, chickens' extract, white sugar, Chinese prickly ash, green pepper, capsicum is added in step 3 resulting product, is stirred evenly,
Obtain cactus dried bean curd semi-finished product；
（6）Cactus semi-finished product are fermented 12~20 hours at a temperature of 12~20 degree, are cut to get cactus dried bean curd；
（7）It weighs, packaging, storage.
Embodiment 2
A kind of cactus dried bean curd, component are by weight percentage：Cactus 45%, Glycine max (L.) Merr 40%, salt 2%, dark soy sauce 2%, chickens' extract
5%, white sugar 5%, Chinese prickly ash 0.3%, green pepper 0.2%, capsicum 0.5%.Its processing method is identical with embodiment 1.
Embodiment 3
A kind of cactus dried bean curd, component are by weight percentage：Cactus 40%, Glycine max (L.) Merr 50%, salt 3%, dark soy sauce 2%, chickens' extract
2%, white sugar 2%, Chinese prickly ash 0.3%, green pepper 0.5%, capsicum 0.2%.Its processing method is identical with embodiment 1, but is given birth to using the component
The cactus dried bean curd mouthfeel of output is best.
Embodiment 4
A kind of cactus dried bean curd, component are by weight percentage：Cactus 38%, Glycine max (L.) Merr 45%, salt 4%, dark soy sauce 4%, chickens' extract
4%, white sugar 4%, Chinese prickly ash 0.5%, green pepper 0.3%, capsicum 0.2%；The sum of each component is 100%.Its processing method is the same as 1 phase of embodiment
Together.
Embodiment 5
A kind of cactus dried bean curd, component are by weight percentage：Cactus 42%, Glycine max (L.) Merr 48%, salt 2%, dark soy sauce 2%, chickens' extract
2%, white sugar 2.5%, Chinese prickly ash 0.5%, green pepper 0.5%, capsicum 0.5%.Its processing method is identical with embodiment 1.
Protection scope of the present invention is not limited to the technical solution disclosed in specific implementation mode, every skill according to the present invention
Art essence each falls within protection scope of the present invention to above example any modification, equivalent replacement, improvement and so on.
Claims (2)
1. a kind of cactus dried bean curd, it is characterised in that：The component of the cactus dried bean curd is by weight percentage：Cactus 35~
45%, Glycine max (L.) Merr 40~50%, salt 2~5%, dark soy sauce 2~5%, chickens' extract 2~5%, white sugar 2~5%, Chinese prickly ash 0.2~0.5%, green pepper 0.2
~0.5%, capsicum 0.2~0.5%；
Use the method for above-mentioned component production cactus dried bean curd for：
（1）Each raw material weighing in addition to cactus is got ready according to institute's expense；
（2）At fine day or cloudy day, the fresh sheet cactus of picking 2~6 months is spare after the brush deburring made of jowar；
Cactus after deburring is cleaned with pure water and is drained；
Cactus after draining is broken into pulpous state, the Glycine max (L.) Merr got ready is added, is steamed between 80~90 degree 15~30 minutes；
The salt got ready, dark soy sauce, chickens' extract, white sugar, Chinese prickly ash, green pepper, capsicum is added in step 3 resulting product, stirs evenly, obtains
Cactus dried bean curd semi-finished product；
Cactus semi-finished product are fermented 12~20 hours at a temperature of 12~20 degree, are cut to get cactus dried bean curd；
It weighs, packaging, storage.
2. cactus dried bean curd according to claim 1, it is characterised in that：The component of the cactus dried bean curd is by weight percentage
For：Cactus 40%, Glycine max (L.) Merr 50%, salt 3%, dark soy sauce 2%, chickens' extract 2%, white sugar 2%, Chinese prickly ash 0.3%, green pepper 0.5%, capsicum 0.2%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810115270.5A CN108294116A (en) | 2018-02-06 | 2018-02-06 | A kind of cactus dried bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810115270.5A CN108294116A (en) | 2018-02-06 | 2018-02-06 | A kind of cactus dried bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108294116A true CN108294116A (en) | 2018-07-20 |
Family
ID=62864016
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810115270.5A Pending CN108294116A (en) | 2018-02-06 | 2018-02-06 | A kind of cactus dried bean curd |
Country Status (1)
| Country | Link |
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| CN (1) | CN108294116A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1408276A (en) * | 2002-09-07 | 2003-04-09 | 哈尔滨龙瑞食品有限公司 | Powdered food made from cactus and soy bean as main raw materials and processing method |
| CN103461535A (en) * | 2013-10-09 | 2013-12-25 | 张庆民 | Bean curd manufacturing method |
| CN106106828A (en) * | 2016-08-20 | 2016-11-16 | 魏坤 | A kind of Radix et Caulis Opuntiae Dillenii dried tofu and preparation method thereof |
| CN106106804A (en) * | 2016-07-16 | 2016-11-16 | 马鞍山中安食品科技有限公司 | A kind of processing method of dried tofu |
| CN106665872A (en) * | 2016-11-25 | 2017-05-17 | 安庆市胡氏食品有限公司 | Spicy dried bean curd |
-
2018
- 2018-02-06 CN CN201810115270.5A patent/CN108294116A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1408276A (en) * | 2002-09-07 | 2003-04-09 | 哈尔滨龙瑞食品有限公司 | Powdered food made from cactus and soy bean as main raw materials and processing method |
| CN103461535A (en) * | 2013-10-09 | 2013-12-25 | 张庆民 | Bean curd manufacturing method |
| CN106106804A (en) * | 2016-07-16 | 2016-11-16 | 马鞍山中安食品科技有限公司 | A kind of processing method of dried tofu |
| CN106106828A (en) * | 2016-08-20 | 2016-11-16 | 魏坤 | A kind of Radix et Caulis Opuntiae Dillenii dried tofu and preparation method thereof |
| CN106665872A (en) * | 2016-11-25 | 2017-05-17 | 安庆市胡氏食品有限公司 | Spicy dried bean curd |
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Application publication date: 20180720 |