CN110477126A - A kind of preparation method of Special flavor Rivier Giantarum bean curd - Google Patents
A kind of preparation method of Special flavor Rivier Giantarum bean curd Download PDFInfo
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- CN110477126A CN110477126A CN201910846088.1A CN201910846088A CN110477126A CN 110477126 A CN110477126 A CN 110477126A CN 201910846088 A CN201910846088 A CN 201910846088A CN 110477126 A CN110477126 A CN 110477126A
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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
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Abstract
The present invention relates to food processing technology fields, and in particular to a kind of preparation method of Special flavor Rivier Giantarum bean curd.The Special flavor Rivier Giantarum bean curd includes the processing technologys such as cleaning, decatize, water mill, alkali mill, reverse mould boiling, flavor adjusting, rinsing；Selecting fresh konjak is processing raw material, and Jing Qifen is steamed, and improves the plasmid uniformity of konjaku slurries；It is formed again through defibrination boiling, after high temperature sprays low temperature liquid flavor, so that finished product konjak tofu has different strong flavors, increases the product category of konjak tofu；Meanwhile the present invention is only repeatedly rinsed and is impregnated and eluriates, and ultrasonic wave dealkalize processing or far infrared dealkalize Titian is cooperated to handle, and is effectively promoted the flavor quality of finished product konjak tofu, and farthest reduce its alkali content, is promoted the mouthfeel and quality of konjak tofu.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of preparation method of Special flavor Rivier Giantarum bean curd.
Background technique
Konjaku Bie Ming Amorphophalus rivieri, belong to Araeceae perennial root stem tuber herbaceous plant；Mainly originate in the Eastern Hemisphere torrid zone, Asia
The torrid zone, China are one of source area, Sichuan, Hubei, Hunan, Yunnan, Guizhou, Shaanxi, Guangdong, Guangxi, Anhui, Fujian, Taiwan
It is distributed Deng province mountain area；There are many amorphophallus species, and there is a kind more than 260 in the whole world, and China has 21 kinds, wherein 8 kinds special for China
Have.
Konjaku is absorbed according to investigations in Chinese's eating habit rich in the most abundant plant of soluble dietary fiber
Dietary fiber is much insufficient, and dietary fiber necessary to human body can be supplemented by often eating konjaku, so as to reach healthy diet
Effect.The dream of magic power konjaku China, allows Chinese's dietary fiber to become better-off.Compendium of Material Medica etc. is recorded: konjaku is cold in nature, taste is flat,
Alkaloid is toxic, and be used as medicine the detoxification that can reduce swelling, civil common to treat venomous snake bite, nameless gall, the tuberculosis of cervical lymph nodes, scald etc..
As dietetic food, its glucomannoglycan is not easy the digestion that is decomposed under one's belt, and is digested in enteron aisle, promotes intestines system enzyme
The secretion and activation of class remove extra fat and harmful substance in vitro, to obesity, diabetes, high cholesterol, habituation
Constipation, hemorrhoid, stomach trouble, cancer of the esophagus, lung cancer and intestinal cancer etc. has a better effect because caused by fiber intake is too low.It can control
Cardiovascular disease is treated, diabetes, high fever, erysipelas, have the effects of strengthening the spleen and stomach goes chill, diuresis and skin care hairdressing at newborn pain.Konjaku has
Cure malaria, amenorrhoea, furunculosis erysipelas, scald and blood pressure lowering, lipid-loweringing, appetizing, anti-cancer and other effects.
The main ingredient glucomannans of konjaku is a kind of good natural dietary fiber, and human body can be hindered to sugar, rouge, gallbladder
The excessive consumption of sterol.Konjaku can also increase satiety without offer heat in the metabolic processes of human body, dilute stomach
In harmful substance, improve enteron aisle control ability, accelerate digestion food.By enteron aisle to obesity, cardiovascular disease, diabetes,
The diseases such as digestive system cancer, high cholesterol have the effect of prevention and adjuvant treatment.Also have effects that toxin-expelling and face nourishing, is enteron aisle
Street cleaner.Fiber in konjaku, which is known as, promotes gastrointestinal peristalsis and function of relaxing bowel, the noxious material in enteron aisle is arranged can rapidly
It is external out, to be effectively prevented constipation, and there is auxiliary therapeutic action to colon cancer, hemorrhoid, phlebangioma.
In addition, it is also reduced the effect of internal cholesterol accumulation, it is significant to prevention and treatment hypertension, artery sclerosis.
The addition of a small amount of konjaku flour such as can be had additional nutrients in food and improve food by konjaku or unique food additives
Quality.Therefore say that konjaku is a kind of novel, ideal nutritional health food.For this purpose, people are that basic food materials are developed with konjaku
Diversified konjak food is gone out.
Konjak tofu is also the very favorite food of people, but due to needing to be added more alkali during the preparation process
Property substance, not only alkali is highly seasoned, influences mouthfeel, and process is cumbersome, water consumption is big.Meanwhile existing konjak tofu single variety,
The multifunctional konjak bean curd of market in urgent need different taste.
Summary of the invention
To solve the above-mentioned problems, assign konjak tofu different taste or flavor, the present invention provides a kind of flavor evil spirits
The preparation method of taro bean curd.
The present invention is achieved by the following technical solutions:
A kind of preparation method of Special flavor Rivier Giantarum bean curd, comprising the following steps:
A, it cleans: taking the fresh Amorphophallus rivieri of the smooth no worm channel in surface, remove surface root, terminal bud, the konjaku whole body is cleaned up
Mechanical friction is removed the peel afterwards, is cleaned；
B, fresh Amorphophallus rivieri after above-mentioned clean decatize: is cut into 5~10cm3Konjaku block, divide in steam box, only divide one
Layer, at a distance of 1~2cm between adjacent konjaku block, vapor is steamed, and seven points cook；
C, water mill: the konjaku block that above-mentioned seven points cook being immediately fed into 5~8 DEG C of temperature of buck, impregnates 1~2h, then
It is transferred in the room temperature clear water of 2~3 times of quality of konjaku block, together with clear water mixed grinding after 50~60min of immersion, crosses 80 meshes
Water mill konjaku slurry is made in net；
Control cooks rear konjaku block has very big temperature difference between buck, and terribly cold buck is in contact high temperature konjaku block
When, bubble can be quickly released, and then increase suction-operated of the konjaku block to buck, promote the molding of konjaku slurries；
D, alkali is ground: it is slowly mixed into room temperature buck in Xiang Shangshu water mill konjaku slurry, is stirred when being mixed into, mixing speed 120~
Alkali mill konjaku slurry is made in 135r/min, ground 100 mesh screen after puddling uniformly；
E, reverse mould boiling: directly pouring into konjak tofu dedicated steaming for above-mentioned alkali mill konjaku slurry and be cooked into molding box, boiling to evil spirit
Taro slurries steam thoroughly completely, coagulation forming, and first product konjak tofu is made；
F, flavor adjust: the vertical and horizontal designated port on above-mentioned first product konjak tofu, control designated port after konjaku at 10 × 10cm block
Shape is inserted into chopsticks at designated port, so that between adjacent thumbnail include the gap of chopsticks size, and liquid flavor is selected to splash bean curd
Block, repetition are splashed 3~4 times, it is adjacent twice between be spaced 3~5min, wet towel is covered after splashing for the last time, stand 30~
35min；
G, it rinses: after to above-mentioned standing, removing wet towel, room temperature clear water is selected to repeat to rinse konjaku block 3~5
It is secondary, then konjaku block after flushing is taken out, loading is slipped through the net, is placed in room temperature clear water soaking flushing 2~3 times, every time 3~5min, i.e.,
Obtain finished product Special flavor Rivier Giantarum bean curd.
Preferably, the vapor steaming temperature is 90~98 DEG C.
Preferably, the buck concentration is 20~28%.
Preferably, the Mixed sample Proportion of the water mill konjaku slurry and room temperature buck is 1:1.5~2.5.
Preferably, the liquid flavor includes millet paste, fragrance of a flower liquid, vegetable, any one in pulp；
Wherein, the millet paste is green tea soup, Black Tea, any one in white tea soup；The millet paste the preparation method is as follows:
Finished tea is taken, is placed in 90~95 DEG C of warm water and impregnates, after being cooled to room temperature, is filtered, is mixed into and accounts in filtrate
The tea of filtrate millet paste gross weight 1~3% reveals, and is blended into the tealeaves dry powder for accounting for filtrate gross weight 2~3%, mixes, is warming up to 40~45
DEG C, 30~35min is kept the temperature, through 5~8 layers of filtered through gauze to get finished product millet paste；The tealeaves dry powder takes with finished tea to same
Raw material, and tealeaves powder size is 0.05~0.1mm；
The fragrance of a flower liquid be Rosa Damascana, Chinese rose essential oil, lily essential oil, Moringa flower essential oil, Essential Oil from Flos Sophorae Immaturus 500~700
Times dilution；
The vegetable is 300~400 times of dilutions of the pure juice of spinach, the pure juice of leek, the pure juice of radish, and through 325 meshes
Net filtration and obtain；
The pulp is 300~400 times of dilutions of mango, "Hami" melon, Chinese pear, fresh walnut, the pure juice of fresh peanut, and passes through
325 mesh net filtrations and obtain.
Preferably, in step f, during the liquid flavor is splashed, also need control first product konjak tofu deblocking temperature be 65~
75℃；And control liquid flavor temperature is lower than 30 DEG C of konjaku deblocking temperature；Have between control first product konjak tofu and liquid flavor biggish
Temperature difference improves infiltration dynamics and infiltration capacity of the liquid flavor in konjak tofu.
Preferably, in step f, the wet towel, which is covered on before konjak tofu block, also to be needed first to be immersed in 10 in liquid flavor~
15min is pulled out and is drained away the water, until towel is wet but does not drip.
Preferably, in step g, when the konjaku block is immersed in room temperature clear water, surpassing for 20~30KHz of selected frequency is also needed
Sound wave carries out ultrasonic dealkalize processing to konjaku block or infrared radiation is selected to carry out the processing of far infrared dealkalize Titian to konjaku block.
The beneficial effects of the present invention are:
Compared with prior art, the present invention selects fresh konjak for processing raw material, and Jing Qifen is steamed, and improves konjaku slurries
The plasmid uniformity；It is formed again through defibrination boiling, after high temperature sprays low temperature liquid flavor, so that finished product konjak tofu is with different
Strong flavor increases the product category of konjak tofu；Meanwhile the present invention is only repeatedly rinsed and is impregnated and eluriates, and cooperates ultrasound
Wave dealkalize processing or the processing of far infrared dealkalize Titian, effectively promote the flavor quality of finished product konjak tofu, and farthest drop
Its low alkali content promotes the mouthfeel and quality of konjak tofu.
Specific embodiment
The present invention is further described in detail With reference to embodiment, but technical solution provided by the invention
It not only include the content showed in embodiment.
Embodiment 1
A kind of preparation method of konjak tofu with white tea flavor is present embodiments provided, detailed process is as follows:
A, it cleans: taking the fresh Amorphophallus rivieri of the smooth no worm channel in surface, remove surface root, terminal bud, the konjaku whole body is cleaned up
Mechanical friction is removed the peel afterwards, is cleaned；
B, fresh Amorphophallus rivieri after above-mentioned clean decatize: is cut into 5cm3Konjaku block, divide in steam box, only divide one layer, phase
It is to carry out vapor under 98 DEG C of vapor to steam in temperature, seven points cook at a distance of 1cm between adjacent konjaku block；
C, water mill: being to impregnate in 20% buck by the concentration that the konjaku block that above-mentioned seven points cook is immediately fed into 8 DEG C of temperature
2h is transferred in the room temperature clear water of 2 times of quality of konjaku block, together with clear water mixed grinding after immersion 60min, crosses 80 mesh screens,
Water mill konjaku slurry is made；Control cooks rear konjaku block has very big temperature difference between buck, and terribly cold buck is in contact high temperature
When konjaku block, bubble can be quickly released, and then increases suction-operated of the konjaku block to buck, promotes the molding of konjaku slurries；
D, alkali is ground: being slowly mixed into room temperature buck in Xiang Shangshu water mill konjaku slurry, is stirred when being mixed into, mixing speed 120r/
Alkali mill konjaku slurry is made in min, ground 100 mesh screen after puddling uniformly；The mixed volume of room temperature buck is water mill konjaku slurry
1.5 again；
E, reverse mould boiling: directly pouring into konjak tofu dedicated steaming for above-mentioned alkali mill konjaku slurry and be cooked into molding box, boiling to evil spirit
Taro slurries steam thoroughly completely, coagulation forming, and first product konjak tofu is made；
F, flavor adjust: the vertical and horizontal designated port on above-mentioned first product konjak tofu, control designated port after konjaku at 10 × 10cm block
Shape is inserted into chopsticks at designated port, so that including the gap of chopsticks size between adjacent thumbnail, controls first product konjak tofu deblocking temperature
It is 75 DEG C；And select temperature to splash thumbnail lower than 30 DEG C of konjaku deblocking temperature of liquid flavor, repetition is splashed 3 times, it is adjacent twice between
It is spaced 5min, wet towel is covered after splashing for the last time, stands 30min；Have between control first product konjak tofu and liquid flavor
Biggish temperature difference improves infiltration dynamics and infiltration capacity of the liquid flavor in konjak tofu；
The wet towel, which is covered on, also to be needed first to be immersed in 10min in liquid flavor before konjak tofu block, is pulled out and is drained away the water,
Until towel is wet but does not drip；
G, it rinses: after to above-mentioned standing, removing wet towel, room temperature clear water is selected to repeat to rinse konjaku block 3 times, then
Konjaku block takes out after rinsing, and loading is slipped through the net, is placed in room temperature clear water soaking flushing 3 times, each 3min；Selected frequency simultaneously
The ultrasonic wave of 200KHz carries out ultrasonic dealkalize processing to konjaku block, effectively promotes the flavor quality of finished product konjak tofu, and maximum
Its alkali content is reduced to degree, promotes mouthfeel and the quality of konjak tofu to get finished product Special flavor Rivier Giantarum bean curd.
In the present embodiment, the liquid flavor is white tea soup；The millet paste the preparation method is as follows:
Finished tea is taken, is placed in 90 DEG C of warm water and impregnates, after being cooled to room temperature, is filtered, is mixed into filtrate and accounts for filtrate
The white tea hydrosol of millet paste gross weight 3% is blended into the tealeaves dry powder for accounting for filtrate gross weight 2%, mixes, and is warming up to 40 DEG C, heat preservation
35min, through 5 layers of filtered through gauze to get finished product millet paste；The tealeaves dry powder and finished tea take to same raw material, and tealeaves is dry
Powder Particle Size is 0.05mm；
Embodiment 2
A kind of preparation method of konjak tofu with peanut flavor is present embodiments provided, detailed process is as follows:
A, it cleans: taking the fresh Amorphophallus rivieri of the smooth no worm channel in surface, remove surface root, terminal bud, the konjaku whole body is cleaned up
Mechanical friction is removed the peel afterwards, is cleaned；
B, fresh Amorphophallus rivieri after above-mentioned clean decatize: is cut into 10cm3Konjaku block, divide in steam box, only divide one layer, phase
It is to carry out vapor under 90 DEG C of vapor to steam in temperature, seven points cook at a distance of 2cm between adjacent konjaku block；
C, water mill: being to impregnate in 28% buck by the concentration that the konjaku block that above-mentioned seven points cook is immediately fed into 5 DEG C of temperature
1h is transferred in the room temperature clear water of 3 times of quality of konjaku block, together with clear water mixed grinding after immersion 60min, crosses 80 mesh screens,
Water mill konjaku slurry is made；Control cooks rear konjaku block has very big temperature difference between buck, and terribly cold buck is in contact high temperature
When konjaku block, bubble can be quickly released, and then increases suction-operated of the konjaku block to buck, promotes the molding of konjaku slurries；
D, alkali is ground: being slowly mixed into room temperature buck in Xiang Shangshu water mill konjaku slurry, is stirred when being mixed into, mixing speed 135r/
Alkali mill konjaku slurry is made in min, ground 100 mesh screen after puddling uniformly；The mixed volume of room temperature buck is water mill konjaku slurry
2.5 again；
E, reverse mould boiling: directly pouring into konjak tofu dedicated steaming for above-mentioned alkali mill konjaku slurry and be cooked into molding box, boiling to evil spirit
Taro slurries steam thoroughly completely, coagulation forming, and first product konjak tofu is made；
F, flavor adjust: the vertical and horizontal designated port on above-mentioned first product konjak tofu, control designated port after konjaku at 10 × 10cm block
Shape is inserted into chopsticks at designated port, so that including the gap of chopsticks size between adjacent thumbnail, controls first product konjak tofu deblocking temperature
It is 65 DEG C；And select temperature to splash thumbnail lower than 30 DEG C of konjaku deblocking temperature of liquid flavor, repetition is splashed 3 times, it is adjacent twice between
It is spaced 5min, wet towel is covered after splashing for the last time, stands 35min；Have between control first product konjak tofu and liquid flavor
Biggish temperature difference improves infiltration dynamics and infiltration capacity of the liquid flavor in konjak tofu；The liquid flavor is the pure juice of fresh peanut
300 times of dilutions, and obtained through 325 mesh net filtrations；
The wet towel, which is covered on, also to be needed first to be immersed in 15min in liquid flavor before konjak tofu block, is pulled out and is drained away the water,
Until towel is wet but does not drip；
G, it rinses: after to above-mentioned standing, removing wet towel, room temperature clear water is selected to repeat to rinse konjaku block 5 times, then
Konjaku block takes out after rinsing, and loading is slipped through the net, is placed in room temperature clear water soaking flushing 2 times, each 5min；Infrared photograph is selected simultaneously
It penetrates and the processing of far infrared dealkalize Titian is carried out to konjaku block, effectively promote the flavor quality of finished product konjak tofu, and farthest
Its alkali content is reduced, promotes mouthfeel and the quality of konjak tofu to get finished product Special flavor Rivier Giantarum bean curd.
The above described is only a preferred embodiment of the present invention, being not intended to limit the present invention in any form, appoint
What without departing from technical solution of the present invention content, according to the technical essence of the invention any modification to the above embodiments, etc.
With variation and modification, all of which are still within the scope of the technical scheme of the invention.
Claims (8)
1. a kind of preparation method of Special flavor Rivier Giantarum bean curd, which comprises the following steps:
A, it cleans: taking the fresh Amorphophallus rivieri of the smooth no worm channel in surface, remove surface root, terminal bud, the konjaku whole body is cleaned up into rear machine
Tool friction peeling is cleaned；
B, fresh Amorphophallus rivieri after above-mentioned clean decatize: is cut into 5~10cm3Konjaku block, divide in steam box, only divide one layer, it is adjacent
At a distance of 1~2cm between konjaku block, vapor is steamed, and seven points cook；
C, water mill: the konjaku block that above-mentioned seven points cook being immediately fed into 5~8 DEG C of temperature of buck, is impregnated 1~2h, is retransferred
Into the room temperature clear water of 2~3 times of quality of konjaku block, together with clear water mixed grinding after 50~60min of immersion, 80 mesh screens, system are crossed
Obtain water mill konjaku slurry；
D, alkali is ground: being slowly mixed into room temperature buck in Xiang Shangshu water mill konjaku slurry, is stirred when being mixed into, 120~135r/ of mixing speed
Alkali mill konjaku slurry is made in min, ground 100 mesh screen after puddling uniformly；
E, reverse mould boiling: above-mentioned alkali mill konjaku slurry is directly poured into konjak tofu dedicated steaming and is cooked into molding box, boiling to konjaku is starched
Liquid steams thoroughly completely, coagulation forming, and first product konjak tofu is made；
F, flavor is adjusted: the vertical and horizontal designated port on above-mentioned first product konjak tofu, and konjaku is drawn at the bulk of 10 × 10cm after controlling designated port
Mouthful place's insertion chopsticks so that between adjacent thumbnail include the gap of chopsticks size, and select liquid flavor to splash thumbnail, repeatedly
Splash 3~4 times, it is adjacent twice between be spaced 3~5min, wet towel is covered after splashing for the last time, stands 30~35min；
G, it rinses: after to above-mentioned standing, removing wet towel, room temperature clear water is selected to repeat to rinse konjaku block 3~5 times, then
Konjaku block takes out after rinsing, and loading is slipped through the net, is placed in room temperature clear water soaking flushing 2~3 times, and 3~5min is every time to get finished product
Special flavor Rivier Giantarum bean curd.
2. a kind of preparation method of Special flavor Rivier Giantarum bean curd according to claim 1, which is characterized in that the vapor steams
Temperature is 90~98 DEG C.
3. a kind of preparation method of Special flavor Rivier Giantarum bean curd according to claim 1, which is characterized in that the buck concentration is
20~28%.
4. a kind of preparation method of Special flavor Rivier Giantarum bean curd according to claim 1, which is characterized in that the water mill konjaku slurry
Mixed sample Proportion with room temperature buck is 1:1.5~2.5.
5. a kind of preparation method of Special flavor Rivier Giantarum bean curd according to claim 1, which is characterized in that the liquid flavor includes
Millet paste, fragrance of a flower liquid, vegetable, any one in pulp；
Wherein, the millet paste is green tea soup, Black Tea, any one in white tea soup；The millet paste the preparation method is as follows:
Finished tea is taken, is placed in 90~95 DEG C of warm water and impregnates, after being cooled to room temperature, is filtered, is mixed into filtrate and accounts for filtrate
The tea of millet paste gross weight 1~3% reveals, and is blended into the tealeaves dry powder for accounting for filtrate gross weight 2~3%, mixes, and is warming up to 40~45 DEG C, protects
30~35min of temperature, through 5~8 layers of filtered through gauze to get finished product millet paste；The tealeaves dry powder and finished tea take to same raw material,
And tealeaves powder size is 0.05~0.1mm；
The fragrance of a flower liquid be Rosa Damascana, Chinese rose essential oil, lily essential oil, Moringa flower essential oil, 500~700 times of Essential Oil from Flos Sophorae Immaturus it is dilute
Release liquid；
The vegetable is 300~400 times of dilutions of the pure juice of spinach, the pure juice of leek, the pure juice of radish, and through 325 mesh screen mistakes
It filters and obtains；
The pulp is 300~400 times of dilutions of mango, "Hami" melon, Chinese pear, fresh walnut, the pure juice of fresh peanut, and through 325
Mesh net filtration and obtain.
6. a kind of preparation method of Special flavor Rivier Giantarum bean curd according to claim 1, which is characterized in that described in step (f)
During liquid flavor is splashed, also needing control first product konjak tofu deblocking temperature is 65~75 DEG C；And control liquid flavor temperature is lower than evil spirit
30 DEG C of taro deblocking temperature.
7. a kind of preparation method of Special flavor Rivier Giantarum bean curd according to claim 1, which is characterized in that described in step (f)
Wet towel, which is covered on, also to be needed first to be immersed in 10~15min in liquid flavor before konjak tofu block, is pulled out and is drained away the water, until towel
It moistens but does not drip.
8. a kind of preparation method of Special flavor Rivier Giantarum bean curd according to claim 1, which is characterized in that described in step (g)
When konjaku block is immersed in room temperature clear water, the ultrasonic wave of 20~30KHz of selected frequency is also needed to carry out at ultrasonic dealkalize konjaku block
Reason selects infrared radiation to carry out the processing of far infrared dealkalize Titian to konjaku block.
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Application publication date: 20191122 |