CN111000122A - Rice tofu with vegetable flavor and preparation method thereof - Google Patents
Rice tofu with vegetable flavor and preparation method thereof Download PDFInfo
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- CN111000122A CN111000122A CN201911247360.0A CN201911247360A CN111000122A CN 111000122 A CN111000122 A CN 111000122A CN 201911247360 A CN201911247360 A CN 201911247360A CN 111000122 A CN111000122 A CN 111000122A
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- rice
- vegetable
- tofu
- sweet potato
- rice tofu
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 56
- 235000009566 rice Nutrition 0.000 title claims abstract description 56
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 41
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 25
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000019634 flavors Nutrition 0.000 title claims description 8
- 240000007594 Oryza sativa Species 0.000 title description 33
- 239000000843 powder Substances 0.000 claims abstract description 34
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 28
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 28
- 238000000034 method Methods 0.000 claims abstract description 23
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 235000020195 rice milk Nutrition 0.000 claims abstract description 14
- ODINCKMPIJJUCX-UHFFFAOYSA-N Calcium oxide Chemical compound [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000000292 calcium oxide Substances 0.000 claims abstract description 5
- 235000012255 calcium oxide Nutrition 0.000 claims abstract description 5
- 241000209094 Oryza Species 0.000 claims abstract 23
- 235000013305 food Nutrition 0.000 claims description 17
- 238000001816 cooling Methods 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 244000000626 Daucus carota Species 0.000 claims description 9
- 235000002767 Daucus carota Nutrition 0.000 claims description 9
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 9
- 240000002853 Nelumbo nucifera Species 0.000 claims description 9
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 9
- 240000003768 Solanum lycopersicum Species 0.000 claims description 9
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 9
- 244000300264 Spinacia oleracea Species 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 7
- 240000002582 Oryza sativa Indica Group Species 0.000 claims description 6
- 239000003513 alkali Substances 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 239000011259 mixed solution Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 235000005911 diet Nutrition 0.000 claims description 3
- 230000000378 dietary effect Effects 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 2
- 241001131796 Botaurus stellaris Species 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 244000042295 Vigna mungo Species 0.000 description 6
- 235000010716 Vigna mungo Nutrition 0.000 description 6
- 235000011453 Vigna umbellata Nutrition 0.000 description 6
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 230000009471 action Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- SPAGIJMPHSUYSE-UHFFFAOYSA-N Magnesium peroxide Chemical compound [Mg+2].[O-][O-] SPAGIJMPHSUYSE-UHFFFAOYSA-N 0.000 description 2
- 210000003169 central nervous system Anatomy 0.000 description 2
- 239000000701 coagulant Substances 0.000 description 2
- 230000002500 effect on skin Effects 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 239000001103 potassium chloride Substances 0.000 description 2
- 235000011164 potassium chloride Nutrition 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 230000000638 stimulation Effects 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 230000004075 alteration Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000004877 mucosa Anatomy 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to the technical field of vegetable-flavor rice tofu, in particular to vegetable-flavor rice tofu, which comprises the following components: the method comprises the following steps of: the vegetable-flavor rice tofu prepared by the preparation method is added with quicklime to crystallize sweet potato powder rice milk to serve as a substitute of bittern, so that side effects of the bittern on a human body are avoided, the safety performance of rice tofu products is improved, people can eat the rice tofu at ease, vegetable liquid is added in the preparation process, the rice tofu is rich in nutrition, the requirements of the human body on nutritional ingredients are met, the rice tofu is colored, the color degree of the rice tofu is improved, the added sweet potato powder enables the rice tofu to be very elastic, the taste of the rice tofu is improved, a scientific method is provided for production of similar products, and the vegetable-flavor rice tofu has wide popularization and application values in the same industry.
Description
Technical Field
The invention relates to the technical field of rice products, in particular to rice tofu with vegetable taste and a preparation method thereof.
Background
The rice bean curd is a traditional snack in China, has a long history, is a famous snack in Guizhou and Hunan province, is generally prepared by washing and soaking rice, adding water into the rice to grind into rice milk, then decocting the rice milk with strong fire and cooling the rice milk to form the rice bean curd, slicing the rice bean curd into slices and placing the slices into a tray when the rice bean curd is eaten, and when the rice bean curd is made in China, bittern is usually added as a forming and coagulating agent, but the bittern mainly comprises magnesium dioxide, sodium chloride, potassium chloride and the like and also contains trace elements, so that the rice bean curd has a strong stimulation effect on skin and mucous membranes when being eaten excessively, has an inhibition effect on a central nervous system, is not beneficial to food safety, has single nutrition and cannot meet the requirement of a human body on nutritional ingredients.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides rice tofu with vegetable taste and a preparation method thereof, and solves the problems that bittern is often added as a forming coagulant when rice tofu is prepared by the prior art, but the main components of the bittern are magnesium dioxide, sodium chloride, potassium chloride and the like, and trace elements are also contained, so that the rice tofu has strong stimulation effect on skin and mucosa when being eaten excessively, has inhibition effect on the central nervous system, is not beneficial to food safety, has single nutrition, and cannot meet the requirement of human body on nutritional ingredients.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme: a vegetable-flavored rice tofu comprising: 1600g of long-shaped rice, 400g of sweet potato powder, 1000g of vegetable liquid, 40g of quick lime, 24gg of dietary alkali and 3000g of clear water.
The vegetable liquid is prepared from spinach, carrots, tomatoes and lotus roots, and the spinach, the carrots, the tomatoes and the lotus roots are in mass ratio: 1: 1, adding spinach, carrot, tomato and lotus root into a food processor, squeezing into juice, and filtering impurities to obtain the vegetable liquid.
A method for preparing rice tofu with vegetable flavor is characterized in that: the preparation method of the vegetable-flavor rice tofu comprises the following steps:
s101: treatment of raw materials: cleaning long-shaped rice, soaking in clear water for 12h, pressing radix Pachyrhizi Erosi powder with rolling pin into powder, adding vegetable liquid, calx and edible alkali into bowl, stirring and mixing to obtain mixed solution;
s102: pulping: pouring the soaked long-shaped rice and sweet potato powder into a food processor, pouring clear water, stirring and crushing the rice and sweet potato powder on the food processor for 15min to prepare sweet potato powder rice milk;
s103: steaming: pouring the sweet potato powder rice milk and the mixed solution into a basin, uniformly stirring and mixing, putting into a steamer, burning with fire, turning to soft fire and keeping for 15 min;
s104: molding: taking out the steamed sweet potato powder rice milk, cooling to 15 ℃, pouring out, and cutting into 3cm squares by a knife.
In the step S101, the indica rice and the sweet potato powder are placed in a sieve tray before use, and impurities in the indica rice and the sweet potato powder are sieved.
In S103, when the food is steamed with soft fire, the food is clockwise stirred for 1min by chopsticks every 3 min.
And S104, cooling is needed in the forming process, a fan is adopted for assisting cooling, and the material is placed into clear water for 1min before cooling.
(III) advantageous effects
The invention provides rice tofu with vegetable taste and a preparation method thereof. The method has the following beneficial effects:
the vegetable-flavored rice tofu prepared by the preparation method is added with quicklime to crystallize the sweet potato powder rice milk to serve as a substitute of bittern, so that the side effect of the bittern on a human body is avoided, the safety performance of rice tofu products is improved, people can eat the rice tofu at ease, the vegetable liquid is added in the preparation process, the rice tofu is rich in nutrition, the requirement of the human body on nutritional ingredients is met, the rice tofu is colored, the color degree of the rice tofu is improved, the added sweet potato powder enables the rice tofu to be very elastic, the taste of the rice tofu is improved, a scientific method is provided for production of similar products, and the vegetable-flavored rice tofu has wide popularization and application values in the same industry.
Drawings
FIG. 1 is a flow chart of a manufacturing method of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
As shown in fig. 1, the present invention provides a technical solution: a vegetable-flavored rice tofu comprising: 1600g of long-shaped rice, 400g of sweet potato powder, 1000g of vegetable liquid, 40g of quick lime, 24g of dietary alkali and 3000g of clear water.
Preferably, the vegetable liquid is prepared from spinach, carrots, tomatoes and lotus roots, and the mass ratio of the spinach, the carrots, the tomatoes and the lotus roots is as follows: 1: 1, adding spinach, carrot, tomato and lotus root into a food processor, squeezing into juice, and filtering impurities to obtain the vegetable liquid.
A method for preparing rice tofu with vegetable flavor is characterized in that: the preparation method of the vegetable-flavor rice tofu comprises the following steps:
s101: treatment of raw materials: cleaning long-shaped rice, soaking in clear water for 12h, pressing radix Pachyrhizi Erosi powder with rolling pin into powder, adding vegetable liquid, calx and edible alkali into bowl, stirring and mixing to obtain mixed solution;
s102: pulping: pouring the soaked long-shaped rice and sweet potato powder into a food processor, pouring clear water, stirring and crushing the rice and sweet potato powder on the food processor for 15min to prepare sweet potato powder rice milk;
s103: steaming: pouring the sweet potato powder rice milk and the mixed solution into a basin, uniformly stirring and mixing, putting into a steamer, burning with fire, turning to soft fire and keeping for 15 min;
s104: molding: taking out the steamed sweet potato powder rice milk, cooling to 15 ℃, pouring out, and cutting into 3cm squares by a knife.
Preferably, in S101, the indica rice and sweet potato powder are placed in a sieve tray before use, and impurities in the indica rice and sweet potato powder are sieved.
Preferably, in S103, when the food is steamed with soft fire, the food is stirred clockwise for 1min by using chopsticks every 3 min.
Preferably, in S104, cooling is required during the molding process, and a fan is used to assist cooling, and the molding process is performed after cooling in clean water for 1 min.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. A vegetable-flavored rice tofu is characterized in that: the vegetable-flavored rice tofu comprises: 1600g of long-shaped rice, 400g of sweet potato powder, 1000g of vegetable liquid, 40g of quick lime, 24g of dietary alkali and 3000g of clear water.
2. The vegetable-flavored rice tofu according to claim 1, characterized in that: the vegetable liquid is prepared from spinach, carrots, tomatoes and lotus roots, and the spinach, the carrots, the tomatoes and the lotus roots are in mass ratio: 1: 1, adding spinach, carrot, tomato and lotus root into a food processor, squeezing into juice, and filtering impurities to obtain the vegetable liquid.
3. A method for preparing rice tofu with vegetable flavor is characterized in that: the preparation method of the vegetable-flavor rice tofu comprises the following steps:
s101: treatment of raw materials: cleaning long-shaped rice, soaking in clear water for 12h, pressing radix Pachyrhizi Erosi powder with rolling pin into powder, adding vegetable liquid, calx and edible alkali into bowl, stirring and mixing to obtain mixed solution;
s102: pulping: pouring the soaked long-shaped rice and sweet potato powder into a food processor, pouring clear water, stirring and crushing the rice and sweet potato powder on the food processor for 15min to prepare sweet potato powder rice milk;
s103: steaming: pouring the sweet potato powder rice milk and the mixed solution into a basin, uniformly stirring and mixing, putting into a steamer, burning with fire, turning to soft fire and keeping for 15 min;
s104: molding: taking out the steamed sweet potato powder rice milk, cooling to 15 ℃, pouring out, and cutting into 3cm squares by a knife.
4. The method for preparing rice tofu with vegetable flavor according to claim 3, wherein the method comprises the following steps: in the step S101, the indica rice and the sweet potato powder are placed in a sieve tray before use, and impurities in the indica rice and the sweet potato powder are sieved.
5. The method for preparing rice tofu with vegetable flavor according to claim 3, wherein the method comprises the following steps: in S103, when the food is steamed with soft fire, the food is clockwise stirred for 1min by chopsticks every 3 min.
6. The method for preparing rice tofu with vegetable flavor according to claim 3, wherein the method comprises the following steps: and S104, cooling is needed in the forming process, a fan is adopted for assisting cooling, and the material is placed into clear water for 1min before cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911247360.0A CN111000122A (en) | 2019-12-06 | 2019-12-06 | Rice tofu with vegetable flavor and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911247360.0A CN111000122A (en) | 2019-12-06 | 2019-12-06 | Rice tofu with vegetable flavor and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111000122A true CN111000122A (en) | 2020-04-14 |
Family
ID=70114070
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911247360.0A Withdrawn CN111000122A (en) | 2019-12-06 | 2019-12-06 | Rice tofu with vegetable flavor and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111000122A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111670956A (en) * | 2020-07-07 | 2020-09-18 | 贵州省蚕业研究所(贵州省辣椒研究所) | Mulberry leaf rice bean curd and preparation method thereof |
-
2019
- 2019-12-06 CN CN201911247360.0A patent/CN111000122A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111670956A (en) * | 2020-07-07 | 2020-09-18 | 贵州省蚕业研究所(贵州省辣椒研究所) | Mulberry leaf rice bean curd and preparation method thereof |
| CN111670956B (en) * | 2020-07-07 | 2023-05-09 | 贵州省蚕业研究所(贵州省辣椒研究所) | Mulberry leaf rice bean curd and preparation method thereof |
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Application publication date: 20200414 |