CN109717252A

CN109717252A - A kind of aroma mushroom fourth bean curd and preparation method thereof

Info

Publication number: CN109717252A
Application number: CN201711031424.4A
Authority: CN
Inventors: 黄兆达
Original assignee: Individual
Current assignee: Individual
Priority date: 2017-10-29
Filing date: 2017-10-29
Publication date: 2019-05-07

Abstract

A kind of preparation method of aroma mushroom fourth bean curd, is made of raw material from the following weight: soya bean 100-110, glutinous rice 10-15, cauliflower 5-6, broccoli 5-6, Schisandra chinensis 3-4, Radix Polygalae 1-1.2, dutchmanspipe root 0.8-1, asparagus 5-6, jujube 3-4, licorice 1-2, Radix Paeoniae Alba 1-2, Rhizoma Chuanxiong 1-1.2, pseudo-ginseng 1-1.2, purple sweet potato 3-4, mushroom 4-5, catsup 3-4, red wine 4-5, brine 1-2, nutritional additive 4-5；Bean curd good smell of the invention, it is tasty, the microelement etc. of proteins,vitamins,minerals and needed by human body rich in the asparagus spear being added, in addition contain distinctive asparagine in asparagus, it is effective in cure to cardiovascular disease, oedema, cystitis, leukaemia, also there is the effect of anticancer, furthermore, the present invention is added to a variety of Chinese herbal medicines in process, has effects that strengthening spleen and nourishing stomach, promoting the circulation of qi removing toxic substances, invigorates the spleen and benefits qi.

Description

A kind of aroma mushroom fourth bean curd and preparation method thereof

Technical field

The invention belongs to food processing technology field, in particular to a kind of aroma mushroom fourth bean curd and preparation method thereof.

Background technique

Bean curd is the primary raw material of China's vegetarian dishes, always welcomed by the people, is described as " Vegetable meat " by people.Beans Rotten to be mainly made of Raw material processing using soybean, soybean contains more protein and fat, thus soybean curd nutrition be worth also compared with Height, the raw material of bean curd is few in actual life, nutritive value it is relatively simple, be not able to satisfy people to the need of nutrition diversification food It wants.

Summary of the invention

The present invention overcomes deficiency in the prior art, a kind of aroma mushroom fourth bean curd and preparation method thereof is provided.

The technical scheme adopted by the invention is that:

A kind of preparation method of aroma mushroom fourth bean curd, is made of raw material from the following weight:

Soya bean 100-110, glutinous rice 10-15, cauliflower 5-6, broccoli 5-6, Schisandra chinensis 3-4, Radix Polygalae 1-1.2, dutchmanspipe root 0.8- 1, asparagus 5-6, jujube 3-4, licorice 1-2, Radix Paeoniae Alba 1-2, Rhizoma Chuanxiong 1-1.2, pseudo-ginseng 1-1.2, purple sweet potato 3-4, mushroom 4-5, tomato Sauce 3-4, red wine 4-5, brine 1-2, nutritional additive 4-5；

The nutritional additive is made from the following raw materials in parts by weight: snow cherry 1-2, tribulus terrestris 2-3, water chestnut leaf 2-2.5, Radix Astragali Leaf 4-5, green cucumber 3-3.5, purple rice 10-15, Semen sesami nigrum 1-2, chicken paste 10-12.

The preparation method comprises the following steps: snow cherry, tribulus terrestris, water chestnut leaf, Folium Astragali are added 4-5 times of water high fire to decoct 1-2 hours by (1) Minute, filters pressing is removed slag, and nutrient solution is obtained；

(2) green cucumber is diced and is mixed thoroughly with chicken paste, by purple rice and Semen sesami nigrum with 70-80 DEG C after hot-water soak 3-4 minutes with chicken Gruel mixing, which is mixed thoroughly, obtains chicken perfume (or spice) portulaca giliesii into a pot boiling；

(3) by chicken perfume (or spice) portulaca giliesii, pinch it is agglomerating after cartonning dry and be ground into chicken scented rice powder, small fire is adjusted to muddy after pouring into nutrient solution To obtain the final product.

A kind of preparation method of aroma mushroom fourth bean curd, it is characterised in that the following steps are included:

(1) soya bean, glutinous rice are placed in clear water after impregnating 7-8 hours and are pulled out, add 4-5 times of water defibrination, crossed 100 mesh filter screens, obtain Raw soya-bean milk；

(2) it squeezes the juice after taking Schisandra chinensis, cauliflower, broccoli to smash mixing to pieces, lactobacillus-fermented is added to handle to obtain vegetables and fruits wine；Jujube is gone Core, which is smash, to be poured into red wine after slurry and impregnates 1-2 hours, then mix with vegetables and fruits wine vegetables and fruits red wine is spare；

(3) filters pressing is removed slag after adding 4-5 times of water, small fire to decoct 1-2 hours Radix Polygalae, dutchmanspipe root, licorice, Radix Paeoniae Alba, rhizome of chuanxiong, pseudo-ginseng Medical fluid, then spray-dried medicinal powder；

(4) asparagus, mushroom, purple sweet potato are cut into after thin fourth cooks and catsup mixes to obtain sauce mushroom fourth thoroughly； -->

(4) raw soya-bean milk, medicinal powder, nutritional additive are cooked by slow fire after mixing, use high fire after boiling instead and persistently boils 4-5 points Clock；

(5) add brine, vegetables and fruits red wine and sauce mushroom fourth to stir evenly when ripe soya-bean milk temperature is down to 85-87 DEG C, stand 10-15 Jellied bean curd is obtained after minute, after entering mould static pressure 20-25 minutes to obtain the final product.

The invention has the benefit that

Bean curd good smell of the invention, it is tasty, protein rich in the asparagus spear being added, vitamin, Minerals and the microelement of needed by human body etc., in addition in asparagus contain distinctive asparagine, to cardiovascular disease, oedema, Cystitis, leukaemia are effective in cure, also there is the effect of anticancer, in addition, the present invention is added to a variety of Chinese herbal medicines in process, Have effects that strengthening spleen and nourishing stomach, promoting the circulation of qi removing toxic substances, invigorate the spleen and benefit qi.

Specific embodiment

A kind of aroma mushroom fourth bean curd, is made of the raw material of following parts by weight (kilogram):

Soya bean 100, glutinous rice 10, cauliflower 5, broccoli 5, Schisandra chinensis 3, Radix Polygalae 1, dutchmanspipe root 0.8, asparagus 5, jujube 3, licorice 1, Radix Paeoniae Alba 1, Rhizoma Chuanxiong 1, pseudo-ginseng 1, purple sweet potato 3, mushroom 4, catsup 3, red wine 4, brine 1, nutritional additive 4；

The nutritional additive is made of the following parts by weight (kg): snow cherry 1, tribulus terrestris 2, water chestnut leaf 2, Folium Astragali 4, green cucumber 3, purple rice 10, Semen sesami nigrum 1, chicken paste 10

The preparation method comprises the following steps: snow cherry, tribulus terrestris, water chestnut leaf, Folium Astragali are added 4 times of water high fire to decoct 1 hour minute by (1), pressure Slag is filtered off, nutrient solution is obtained；

(2) green cucumber is diced and is mixed thoroughly with chicken paste, purple rice and Semen sesami nigrum are mixed after hot-water soak 3 minutes with 70 DEG C with chicken paste It mixes thoroughly and obtains chicken perfume (or spice) portulaca giliesii into a pot boiling；

(1) soya bean, glutinous rice are placed in clear water after impregnating 7 hours and are pulled out, add 4 times of water defibrination, crossed 100 mesh filter screens, obtain raw beans Slurry；

(2) it squeezes the juice after taking Schisandra chinensis, cauliflower, broccoli to smash mixing to pieces, lactobacillus-fermented is added to handle to obtain vegetables and fruits wine；Jujube is gone Core, which is smash, to be poured into red wine after slurry and impregnates 1 hour, then mix with vegetables and fruits wine vegetables and fruits red wine is spare；

(3) Radix Polygalae, dutchmanspipe root, licorice, Radix Paeoniae Alba, rhizome of chuanxiong, pseudo-ginseng are added into 5 times of water, filters pressing is removed slag to obtain medicine after small fire decocts 1 hour Liquid, then spray-dried medicinal powder；

(4) asparagus, mushroom, purple sweet potato are cut into after thin fourth cooks and catsup mixes to obtain sauce mushroom fourth thoroughly；

(4) raw soya-bean milk, medicinal powder, nutritional additive are cooked by slow fire after mixing, use high fire after boiling instead and persistently boils 4 points Clock；

(5) add brine, vegetables and fruits red wine and sauce mushroom fourth to stir evenly when ripe soya-bean milk temperature is down to 85 DEG C, stand after ten minutes It obtains jellied bean curd, enters mould static pressure after twenty minutes to obtain the final product.

Certainly, above is representative instance of the invention, and in addition to this, the present invention can also have other a variety of specific implementations Mode, all technical solutions formed using equivalent substitution or equivalent transformation, is all fallen within the scope of protection of present invention.

Claims

1. a kind of preparation method of aroma mushroom fourth bean curd, it is characterised in that be made of raw material from the following weight: soya bean 100- 110, glutinous rice 10-15, cauliflower 5-6, broccoli 5-6, Schisandra chinensis 3-4, Radix Polygalae 1-1.2, dutchmanspipe root 0.8-1, asparagus 5-6, red Jujube 3-4, licorice 1-2, Radix Paeoniae Alba 1-2, Rhizoma Chuanxiong 1-1.2, pseudo-ginseng 1-1.2, purple sweet potato 3-4, mushroom 4-5, catsup 3-4, red wine 4- 5, brine 1-2, nutritional additive 4-5；The nutritional additive is made from the following raw materials in parts by weight: snow cherry 1-2, thorn puncture Chenopodiaceae 2-3, water chestnut leaf 2-2.5, Folium Astragali 4-5, green cucumber 3-3.5, purple rice 10-15, Semen sesami nigrum 1-2, chicken paste 10-12 preparation method Are as follows: (1) add 4-5 times of water high fire to decoct 1-2 hours minutes snow cherry, tribulus terrestris, water chestnut leaf, Folium Astragali, filters pressing is removed slag, obtained Nutrient solution；(2) green cucumber is diced and is mixed thoroughly with chicken paste, by purple rice and Semen sesami nigrum with 70-80 DEG C after hot-water soak 3-4 minutes with Chicken paste mixing, which is mixed thoroughly, obtains chicken perfume (or spice) portulaca giliesii into a pot boiling；(3) by chicken perfume (or spice) portulaca giliesii, pinch it is agglomerating after cartonning dry and be ground into chicken Scented rice powder, small fire is adjusted to muddy after pouring into nutrient solution to obtain the final product.

2. the preparation method of aroma mushroom fourth bean curd according to claim 1, it is characterised in that the following steps are included: (1) soya bean, glutinous rice are placed in clear water after impregnating 7-8 hours and are pulled out, add 4-5 times of water defibrination, crossed 100 mesh filter screens, obtain raw beans Slurry；(2) it squeezes the juice after taking Schisandra chinensis, cauliflower, broccoli to smash mixing to pieces, lactobacillus-fermented is added to handle to obtain vegetables and fruits wine；Jujube is gone Core, which is smash, to be poured into red wine after slurry and impregnates 1-2 hours, then mix with vegetables and fruits wine vegetables and fruits red wine is spare；(3) by Radix Polygalae, dutchmanspipe root, life Radix Glycyrrhizae, Radix Paeoniae Alba, rhizome of chuanxiong, pseudo-ginseng add 4-5 times of water, and filters pressing is removed slag to obtain medical fluid after small fire decocts 1-2 hour, then spray-dried obtain medicine Powder；(4) asparagus, mushroom, purple sweet potato are cut into after thin fourth cooks and catsup mixes to obtain sauce mushroom fourth thoroughly；(5) by raw soya-bean milk, medicine Powder, nutritional additive are cooked by slow fire after mixing, are used high fire after boiling instead and are persistently boiled 4-5 minutes；(6) to ripe soya-bean milk temperature Degree adds brine, vegetables and fruits red wine and sauce mushroom fourth to stir evenly when being down to 85-87 DEG C, obtains jellied bean curd after standing 10-15 minutes, enters After mould static pressure 20-25 minutes to obtain the final product.