CN111034810A - Vegetable leaf bean curd milk and preparation method thereof - Google Patents
Vegetable leaf bean curd milk and preparation method thereof Download PDFInfo
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- CN111034810A CN111034810A CN201911170681.5A CN201911170681A CN111034810A CN 111034810 A CN111034810 A CN 111034810A CN 201911170681 A CN201911170681 A CN 201911170681A CN 111034810 A CN111034810 A CN 111034810A
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 127
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 119
- 235000013336 milk Nutrition 0.000 title abstract description 6
- 239000008267 milk Substances 0.000 title abstract description 6
- 210000004080 milk Anatomy 0.000 title abstract description 6
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 65
- 230000003750 conditioning effect Effects 0.000 claims abstract description 34
- 230000002195 synergetic effect Effects 0.000 claims abstract description 34
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 22
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 14
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 8
- 239000006002 Pepper Substances 0.000 claims abstract description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 8
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 239000003921 oil Substances 0.000 claims description 39
- 235000019198 oils Nutrition 0.000 claims description 39
- 238000003756 stirring Methods 0.000 claims description 21
- 238000001816 cooling Methods 0.000 claims description 14
- 239000011812 mixed powder Substances 0.000 claims description 14
- PXOYOCNNSUAQNS-AGNJHWRGSA-N alantolactone Chemical compound C1[C@H]2OC(=O)C(=C)[C@H]2C=C2[C@@H](C)CCC[C@@]21C PXOYOCNNSUAQNS-AGNJHWRGSA-N 0.000 claims description 12
- 238000003892 spreading Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000000284 extract Substances 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 7
- 238000007598 dipping method Methods 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 244000163122 Curcuma domestica Species 0.000 claims description 6
- 235000003392 Curcuma domestica Nutrition 0.000 claims description 6
- 229920001491 Lentinan Polymers 0.000 claims description 6
- 240000006677 Vicia faba Species 0.000 claims description 6
- 235000010749 Vicia faba Nutrition 0.000 claims description 6
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 6
- PXOYOCNNSUAQNS-UHFFFAOYSA-N alantolactone Natural products C1C2OC(=O)C(=C)C2C=C2C(C)CCCC21C PXOYOCNNSUAQNS-UHFFFAOYSA-N 0.000 claims description 6
- 235000015278 beef Nutrition 0.000 claims description 6
- 235000003373 curcuma longa Nutrition 0.000 claims description 6
- 229940115286 lentinan Drugs 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 239000004006 olive oil Substances 0.000 claims description 6
- 235000008390 olive oil Nutrition 0.000 claims description 6
- 239000003549 soybean oil Substances 0.000 claims description 6
- 235000012424 soybean oil Nutrition 0.000 claims description 6
- 239000003760 tallow Substances 0.000 claims description 6
- 235000013976 turmeric Nutrition 0.000 claims description 6
- 239000000341 volatile oil Substances 0.000 claims description 6
- 239000009636 Huang Qi Substances 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 abstract description 6
- 210000002784 stomach Anatomy 0.000 abstract description 6
- 230000007812 deficiency Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 230000002035 prolonged effect Effects 0.000 abstract description 3
- 206010067171 Regurgitation Diseases 0.000 abstract description 2
- 206010038776 Retching Diseases 0.000 abstract description 2
- 206010047700 Vomiting Diseases 0.000 abstract description 2
- 230000008673 vomiting Effects 0.000 abstract description 2
- 230000003796 beauty Effects 0.000 abstract 1
- 238000012795 verification Methods 0.000 abstract 1
- 241000722363 Piper Species 0.000 description 6
- 235000019206 astragalus extract Nutrition 0.000 description 5
- 241000604017 Lysimachia sikokiana Species 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 2
- 241000519995 Stachys sylvatica Species 0.000 description 1
- 208000031971 Yin Deficiency Diseases 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
-
- 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)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses vegetable leaf bean curd milk and a preparation method thereof, wherein the vegetable leaf bean curd milk is prepared from the following raw materials in parts by weight: 55-70 parts of blocky stinky tofu; 55-70 parts of green vegetable leaves; 1-2 parts of 53-degree sorghum liquor; 8-12 parts of salt; 10-16 parts of chili powder; 0.1-0.3 parts of octagonal surface; 0.2-0.6 parts of pepper powder; 0.2-0.4 parts of fennel powder; 12-22 parts of synergistic conditioning oil; 3-6 parts of special powder agent, the beauty and taste of the vegetable leaf fermented bean curd are guaranteed, the fermented bean curd wrapped in the vegetable leaves is fully fermented, the taste is pure, the shelf life is prolonged from the original 12 months to the 24-month shelf life through test verification, the fermented bean curd is suitable for eating and appetizing, and has the effects of tonifying deficiency, nourishing the stomach, stopping cold in the stomach and vomiting, and especially relieving regurgitation, retching and bowel sounds caused by deficiency of stomach yin.
Description
Technical Field
The invention relates to the field of fermented bean curd, in particular to vegetable leaf fermented bean curd and a preparation method thereof.
Background
In the prior art, common production methods of vegetable leaf fermented bean curd can be divided into two types:
the common vegetable leaf fermented bean curd produced in the family workshop manner is relatively random, not strict and scientific in production process, so that the shelf life of the vegetable leaf fermented bean curd is not long, local yellow spots appear on vegetable leaves of the vegetable leaf fermented bean curd along with the lapse of time, the quality and the attractiveness of products are influenced, small bubbles appear between the vegetable leaves and the fermented bean curd after the lapse of time, and white spots appear in the fermented bean curd inside, so that the taste and the quality of the vegetable leaf fermented bean curd are influenced. Therefore, the best eating time of the vegetable leaf fermented bean curd produced in a family is generally 1-2 months, so the vegetable leaf fermented bean curd is generally produced in a small scale and cannot be bought in the market.
One is the fermented bean curd with vegetable leaves which can be bought on the market, but in order to reach the quality guarantee period of 12 months, the vegetable leaves are pickled vegetable leaves, but the taste of the pickled vegetable leaves can be robbed, so that the pure taste of the fermented bean curd is influenced, and the fermented bean curd is delicious. Meanwhile, the pickled vegetable leaves have high moisture content, are easy to mix with air in the opening process every time and are easy to oxidize, so that the taste and the quality of the vegetable leaf fermented bean curd are influenced.
Therefore, most of the vegetable leaf fermented bean curd influences the taste either for ensuring the quality guarantee period or for the taste, so that the quality guarantee period is missed, and the problem of short quality guarantee period time is caused.
Disclosure of Invention
In order to make up for the above defects, the invention provides vegetable leaf bean curd milk and a preparation method thereof.
The scheme of the invention is as follows:
the vegetable leaf fermented bean curd is prepared from the following raw materials in parts by weight:
the preferable technical scheme is that the feed is prepared from the following raw materials in parts by weight:
preferably, the weight parts of the block-shaped strong-smelling preserved bean curd are matched with the weight parts of the green vegetable leaves when in use. As a preferred technical scheme, the synergistic conditioning oil is prepared from the following raw materials in parts by weight:
as a preferred technical scheme, the synergistic conditioning oil is prepared from the following raw materials in parts by weight:
as a preferable technical scheme, the special powder agent is prepared from the following raw materials in parts by weight:
as a preferable technical scheme, the special powder agent is prepared from the following raw materials in parts by weight:
the invention also provides a method for preparing the vegetable leaf fermented bean curd, which comprises the following steps:
1) cleaning and drying 55-70 parts of green vegetable leaves until the water content of the green vegetable leaves is lost by 20-40% for later use;
2) airing 55-70 parts of blocky strong-smelling bean curd for 25-35 min, sequentially putting each blocky strong-smelling bean curd into a vessel containing 1-2 parts of 53-degree sorghum liquor, and fully contacting the outer surface of each blocky strong-smelling bean curd with the 53-degree sorghum liquor to enable the blocky strong-smelling bean curd to absorb the 53-degree sorghum liquor for later use;
3) uniformly stirring 8-12 parts of salt, 10-16 parts of chili powder, 0.1-0.3 part of octagonal powder, 0.2-0.3 part of pepper powder and 0.2-0.4 part of fennel powder to obtain mixed powder, heating 12-22 parts of synergistic conditioning oil, cooling to 55-65 ℃ after the synergistic conditioning oil is boiled, pouring the synergistic conditioning oil into a vessel containing the mixed powder, slowly stirring uniformly clockwise, and cooling to obtain mixed sticky matter;
4) adding 3-6 parts of special powder into a proper amount of water, uniformly stirring, and then smearing the special powder on one side surface of the green vegetable leaves in the step 1); dipping the outer surface of each block of the blocky stinky tofu soaked in the wine in the step 2) with the mixed sticky matter in the step 3), placing the blocky stinky tofu on the green vegetable leaves coated with the special powder on the surface of one side, wrapping each block of stinky tofu by each green vegetable leaf, naturally fermenting for 8-9 days at the temperature of below 10 ℃, placing the wrapped fermented bean curd with vegetable leaves in a jar in an environment with the constant temperature of 7-9 ℃, placing a layer of fermented bean curd with vegetable leaves in the jar, spreading a layer of the mixed sticky matter in the step 3) on the fermented bean curd with vegetable leaves, spreading the vegetable leaves at the top after the jar is full, pouring a proper amount of cooking wine, sealing the jar and storing in a cellar for 2-4 months, and obtaining the fermented bean curd with vegetable leaves.
As a preferred technical scheme, the synergistic conditioning oil comprises soybean oil, beef tallow, olive oil, turmeric essential oil, broad bean paste and chili oil.
As a preferred technical scheme, the special powder agent comprises astragalus extract, alantolactone, lysimachia sikokiana extract and lentinan.
Due to the adoption of the technical scheme, the vegetable leaf fermented bean curd is prepared by the steps of 1) cleaning and drying 55-70 parts of vegetable leaves until the water content of the vegetable leaves is lost by 20-40% in the sun for later use; 2) airing 55-70 parts of blocky strong-smelling bean curd for 25-35 min, sequentially putting each blocky strong-smelling bean curd into a vessel containing 1-2 parts of 53-degree sorghum liquor, and fully contacting the outer surface of each blocky strong-smelling bean curd with the 53-degree sorghum liquor to enable the blocky strong-smelling bean curd to absorb the 53-degree sorghum liquor for later use; 3) uniformly stirring 8-12 parts of salt, 10-16 parts of chili powder, 0.1-0.3 part of octagonal powder, 0.2-0.3 part of pepper powder and 0.2-0.4 part of fennel powder to obtain mixed powder, heating 12-22 parts of synergistic conditioning oil, cooling to 55-65 ℃ after the synergistic conditioning oil is boiled, pouring the synergistic conditioning oil into a vessel containing the mixed powder, slowly stirring uniformly clockwise, and cooling to obtain mixed sticky matter; 4) adding 3-6 parts of special powder into a proper amount of water, uniformly stirring, and then smearing the special powder on one side surface of the green vegetable leaves in the step 1); dipping the outer surface of each block of the blocky stinky tofu soaked in the wine in the step 2) with the mixed sticky matter in the step 3), placing the blocky stinky tofu on the green vegetable leaves coated with the special powder on the surface of one side, wrapping each block of stinky tofu by each green vegetable leaf, naturally fermenting for 8-9 days at the temperature of below 10 ℃, placing the wrapped fermented bean curd with vegetable leaves in a jar in an environment with the constant temperature of 7-9 ℃, placing a layer of fermented bean curd with vegetable leaves in the jar, spreading a layer of the mixed sticky matter in the step 3) on the fermented bean curd with vegetable leaves, spreading the vegetable leaves at the top after the jar is full, pouring a proper amount of cooking wine, sealing the jar and storing in a cellar for 2-4 months, and obtaining the fermented bean curd with vegetable leaves.
The invention has the advantages that: the fermented bean curd with vegetable leaves has the advantages that the attractiveness and the taste of the fermented bean curd with vegetable leaves are guaranteed, the fermented bean curd wrapped in the vegetable leaves is fully fermented, the taste is pure, the shelf life is prolonged from 12 months to 24 months, and the fermented bean curd is suitable for eating and appetizing and has the effects of tonifying deficiency, nourishing the stomach, stopping stomach cold and vomiting, and particularly relieving regurgitation, retching and bowel sounds caused by stomach yin deficiency.
Detailed Description
In order to make up for the above deficiencies, the invention provides a vegetable leaf bean curd milk and a preparation method thereof, which aim to solve the problems in the background art.
The vegetable leaf fermented bean curd is prepared from the following raw materials in parts by weight:
the feed is prepared from the following raw materials in parts by weight:
the weight parts of the block-shaped strong-smelling preserved bean curd are matched with the weight parts of the green vegetable leaves when in use. The synergistic conditioning oil is prepared from the following raw materials in parts by weight:
the synergistic conditioning oil is prepared from the following raw materials in parts by weight:
the special powder agent is prepared from the following raw materials in parts by weight:
the special powder agent is prepared from the following raw materials in parts by weight:
the invention also provides a method for preparing the vegetable leaf fermented bean curd, which comprises the following steps:
1) cleaning and drying 55-70 parts of green vegetable leaves until the water content of the green vegetable leaves is lost by 20-40% for later use;
2) airing 55-70 parts of blocky strong-smelling bean curd for 25-35 min, sequentially putting each blocky strong-smelling bean curd into a vessel containing 1-2 parts of 53-degree sorghum liquor, and fully contacting the outer surface of each blocky strong-smelling bean curd with the 53-degree sorghum liquor to enable the blocky strong-smelling bean curd to absorb the 53-degree sorghum liquor for later use;
3) uniformly stirring 8-12 parts of salt, 10-16 parts of chili powder, 0.1-0.3 part of octagonal powder, 0.2-0.3 part of pepper powder and 0.2-0.4 part of fennel powder to obtain mixed powder, heating 12-22 parts of synergistic conditioning oil, cooling to 55-65 ℃ after the synergistic conditioning oil is boiled, pouring the synergistic conditioning oil into a vessel containing the mixed powder, slowly stirring uniformly clockwise, and cooling to obtain mixed sticky matter;
4) adding 3-6 parts of special powder into a proper amount of water, uniformly stirring, and then smearing the special powder on one side surface of the green vegetable leaves in the step 1); dipping the outer surface of each block of the blocky stinky tofu soaked in the wine in the step 2) with the mixed sticky matter in the step 3), placing the blocky stinky tofu on the green vegetable leaves coated with the special powder on the surface of one side, wrapping each block of stinky tofu by each green vegetable leaf, naturally fermenting for 8-9 days at the temperature of below 10 ℃, placing the wrapped fermented bean curd with vegetable leaves in a jar in an environment with the constant temperature of 7-9 ℃, placing a layer of fermented bean curd with vegetable leaves in the jar, spreading a layer of the mixed sticky matter in the step 3) on the fermented bean curd with vegetable leaves, spreading the vegetable leaves at the top after the jar is full, pouring a proper amount of cooking wine, sealing the jar and storing in a cellar for 2-4 months, and obtaining the fermented bean curd with vegetable leaves.
The synergistic conditioning oil comprises soybean oil, beef tallow, olive oil, turmeric essential oil, broad bean paste and chili oil.
The special powder comprises radix astragali extract, alantolactone, herba Hyperici Erecti extract, and lentinan.
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
The first embodiment is as follows:
1) cleaning 55 parts of green vegetable leaves, drying in the sun, and airing until the moisture of the green vegetable leaves loses 20 parts for later use;
2) airing 55 parts of blocky strong-smelling bean curd for 25-35 min, sequentially putting each blocky strong-smelling bean curd into a vessel containing 1 part of 53-degree sorghum liquor, and fully contacting the outer surfaces of the blocky strong-smelling bean curd with the 53-degree sorghum liquor to enable the blocky strong-smelling bean curd to absorb the 53-degree sorghum liquor for later use;
3) uniformly stirring 8 parts of salt, 10 parts of chili powder, 0.1 part of octagonal powder, 0.2 part of pepper powder and 0.2 part of fennel powder to obtain mixed powder, heating 12 parts of synergistic conditioning oil, cooling to 55 ℃ after the synergistic conditioning oil is boiled, pouring the synergistic conditioning oil into a vessel containing the mixed powder, slowly stirring uniformly clockwise, and cooling to obtain mixed sticky matter;
4) adding 3 parts of special powder into a proper amount of water, uniformly stirring, and then smearing the special powder on one side surface of the green vegetable leaves in the step 1); dipping the mixed sticky matter obtained in the step 3) on the outer surface of each block of the blocky fermented bean curd soaked in the wine in the step 2), placing the blocky fermented bean curd on the green vegetable leaves coated with the special powder on the surface of one side, wrapping each block of the blocky fermented bean curd by each green vegetable leaf, naturally fermenting for 8 days at the temperature of below 10 ℃, placing the wrapped fermented bean curd with vegetable leaves into a jar in an environment at the constant temperature of 7 ℃, placing a layer of fermented bean curd with vegetable leaves in the jar, scattering a layer of the mixed sticky matter obtained in the step 3) on the fermented bean curd with vegetable leaves, spreading the vegetable leaves at the top after the jar is full, pouring a proper amount of cooking wine, sealing the jar and storing in a cellar for 2 months to obtain the fermented bean curd with vegetable leaves.
The synergistic conditioning oil comprises 10 parts of soybean oil, 8 parts of beef tallow, 6 parts of olive oil, 3 parts of turmeric essential oil, 9 parts of broad bean paste and 2 parts of chili oil.
The special powder comprises 12 parts of astragalus extract, 6 parts of alantolactone, 5 parts of lysimachia sikokiana extract and 9 parts of lentinan.
Example two:
1) cleaning and drying 70 parts of green vegetable leaves until the water content of the green vegetable leaves is lost by 40% for later use;
2) airing 70 parts of block-shaped strong-smelling bean curd for 35min, sequentially putting each block-shaped strong-smelling bean curd into a vessel containing 2 parts of 53-degree sorghum liquor, and fully contacting the outer surfaces of the block-shaped strong-smelling bean curd with the 53-degree sorghum liquor to enable the block-shaped strong-smelling bean curd to absorb the 53-degree sorghum liquor for later use;
3) uniformly stirring 12 parts of salt, 16 parts of chili powder, 0.3 part of octagonal powder, 0.3 part of pepper powder and 0.4 part of fennel powder to obtain mixed powder, heating 22 parts of synergistic conditioning oil, cooling to 65 ℃ after the synergistic conditioning oil is boiled, pouring the synergistic conditioning oil into a vessel containing the mixed powder, slowly stirring uniformly clockwise, and cooling to obtain mixed sticky matter;
4) adding a proper amount of water into 6 parts of special powder, uniformly stirring, and then smearing the special powder on one side surface of the green vegetable leaves in the step 1); dipping the mixed sticky matter obtained in the step 3) on the outer surface of each block of the blocky fermented bean curd soaked in the wine in the step 2), placing the blocky fermented bean curd on the green vegetable leaves coated with the special powder on the surface of one side, wrapping each block of the blocky fermented bean curd by each green vegetable leaf, naturally fermenting for 9 days at the temperature of below 10 ℃, placing the wrapped fermented bean curd with vegetable leaves in a jar in an environment with the constant temperature of 9 ℃, placing a layer of fermented bean curd with vegetable leaves in the jar, scattering a layer of the mixed sticky matter obtained in the step 3) on the fermented bean curd with vegetable leaves, spreading the vegetable leaves at the top after the jar is full, pouring a proper amount of cooking wine, sealing the jar and storing in a cellar for 4 months to obtain the fermented bean curd with vegetable leaves.
The synergistic conditioning oil comprises 15 parts of soybean oil, 12 parts of beef tallow, 10 parts of olive oil, 5 parts of turmeric essential oil, 14 parts of broad bean paste and 4 parts of chili oil.
The special powder comprises 15 parts of astragalus extract, 8 parts of alantolactone, 9 parts of lysimachia sikokiana extract and 12 parts of lentinan astragalus extract.
Example three:
1) cleaning 60 parts of green vegetable leaves, drying in the sun, and airing until the moisture of the green vegetable leaves loses 25% for later use;
2) airing 60 parts of blocky strong-smelling bean curd for 25-35 min, sequentially putting each blocky strong-smelling bean curd into a vessel containing 1.5 parts of 53-degree sorghum liquor, and fully contacting the outer surfaces of the blocky strong-smelling bean curd with the 53-degree sorghum liquor to enable the blocky strong-smelling bean curd to absorb the 53-degree sorghum liquor for later use;
3) uniformly stirring 9 parts of salt, 12 parts of chili powder, 0.2 part of octagonal powder, 0.3 part of pepper powder and 0.3 part of fennel powder to obtain mixed powder, heating 18 parts of synergistic conditioning oil, cooling to 60 ℃ after the synergistic conditioning oil is boiled, pouring the synergistic conditioning oil into a vessel containing the mixed powder, slowly stirring uniformly clockwise, and cooling to obtain mixed sticky matter;
4) adding 5 parts of special powder into a proper amount of water, uniformly stirring, and then smearing the special powder on one side surface of the green vegetable leaves in the step 1); dipping the outer surface of each block of the blocky stinky tofu soaked in the wine in the step 2) with the mixed sticky matter in the step 3), placing the blocky stinky tofu on the green vegetable leaves coated with the special powder on the surface of one side, wrapping each block of stinky tofu by each green vegetable leaf, naturally fermenting for 8-9 days at the temperature of below 10 ℃, placing the wrapped fermented bean curd with vegetable leaves in a jar in an environment with the constant temperature of 7-9 ℃, placing a layer of fermented bean curd with vegetable leaves in the jar, spreading a layer of the mixed sticky matter in the step 3) on the fermented bean curd with vegetable leaves, spreading the vegetable leaves at the top after the jar is full, pouring a proper amount of cooking wine, sealing the jar and storing in a cellar for 2-4 months, and obtaining the fermented bean curd with vegetable leaves.
The synergistic conditioning oil comprises 12 parts of soybean oil, 9 parts of beef tallow, 8 parts of olive oil, 4 parts of turmeric essential oil, 10 parts of broad bean paste and 3 parts of chili oil.
The special powder comprises 14 parts of astragalus extract, 7 parts of alantolactone, 8 parts of lysimachia sikokiana extract and 10 parts of lentinan.
Then, the fermented bean curd with vegetable leaves prepared in example 3 was used as an experimental group, and a commercial fermented bean curd with vegetable leaves was used as a comparative group. The quality guarantee period is compared firstly, the experimental group and the comparison group are opened, the experimental group and the comparison group are placed in a unified environment for storage after eating in the same environment, no abnormity appears after 6 months, the comparison group has peculiar smell after 14 months, the taste is sour and astringent and cannot be eaten, the experimental group has no peculiar smell and good taste, the standards are met, and the quality guarantee period is prolonged.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (10)
1. The vegetable leaf fermented bean curd is characterized by being prepared from the following raw materials in parts by weight:
2. the fermented bean curd with vegetable leaves as claimed in claim 1, which is prepared from the following raw materials in parts by weight:
3. the fermented bean curd with vegetable leaves as set forth in claim 1 or 2, characterized in that: the weight parts of the block-shaped strong-smelling preserved bean curd are matched with the weight parts of the green vegetable leaves when in use.
4. The vegetable leaf fermented bean curd according to claim 1 or 2, wherein the synergistic conditioning oil is prepared from the following raw materials in parts by weight:
5. the vegetable leaf fermented bean curd of claim 4, wherein the synergistic conditioning oil is prepared from the following raw materials in parts by weight:
6. the fermented bean curd with vegetable leaves as claimed in claim 1 or 2, wherein the special powder comprises the following raw materials in parts by weight:
7. the fermented bean curd with vegetable leaves as claimed in claim 6, wherein the special powder comprises the following raw materials in parts by weight:
8. a method for preparing the fermented bean curd with vegetable leaves as set forth in claims 1 to 2, comprising the steps of:
1) cleaning and drying 55-70 parts of green vegetable leaves until the water content of the green vegetable leaves is lost by 20-40% for later use;
2) airing 55-70 parts of blocky strong-smelling bean curd for 25-35 min, sequentially putting each blocky strong-smelling bean curd into a vessel containing 1-2 parts of 53-degree sorghum liquor, and fully contacting the outer surface of each blocky strong-smelling bean curd with the 53-degree sorghum liquor to enable the blocky strong-smelling bean curd to absorb the 53-degree sorghum liquor for later use;
3) uniformly stirring 8-12 parts of salt, 10-16 parts of chili powder, 0.1-0.3 part of octagonal powder, 0.2-0.3 part of pepper powder and 0.2-0.4 part of fennel powder to obtain mixed powder, heating 12-22 parts of synergistic conditioning oil, cooling to 55-65 ℃ after the synergistic conditioning oil is boiled, pouring the synergistic conditioning oil into a vessel containing the mixed powder, slowly stirring uniformly clockwise, and cooling to obtain mixed sticky matter;
4) adding 3-6 parts of special powder into a proper amount of water, uniformly stirring, and then smearing the special powder on one side surface of the green vegetable leaves in the step 1); dipping the outer surface of each block of the blocky stinky tofu soaked in the wine in the step 2) with the mixed sticky matter in the step 3), placing the blocky stinky tofu on the green vegetable leaves coated with the special powder on the surface of one side, wrapping each block of stinky tofu by each green vegetable leaf, naturally fermenting for 8-9 days at the temperature of below 10 ℃, placing the wrapped fermented bean curd with vegetable leaves in a jar in an environment with the constant temperature of 7-9 ℃, placing a layer of fermented bean curd with vegetable leaves in the jar, spreading a layer of the mixed sticky matter in the step 3) on the fermented bean curd with vegetable leaves, spreading the vegetable leaves at the top after the jar is full, pouring a proper amount of cooking wine, sealing the jar and storing in a cellar for 2-4 months, and obtaining the fermented bean curd with vegetable leaves.
9. The method for preparing fermented bean curd with vegetable leaves according to claim 8, wherein: the synergistic conditioning oil comprises soybean oil, beef tallow, olive oil, turmeric essential oil, broad bean paste and chili oil.
10. The method for preparing fermented bean curd with vegetable leaves according to claim 8, wherein: the special powder comprises radix astragali extract, alantolactone, herba Hyperici Erecti extract, and lentinan.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911170681.5A CN111034810A (en) | 2019-11-26 | 2019-11-26 | Vegetable leaf bean curd milk and preparation method thereof |
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| CN201911170681.5A CN111034810A (en) | 2019-11-26 | 2019-11-26 | Vegetable leaf bean curd milk and preparation method thereof |
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| CN111034810A true CN111034810A (en) | 2020-04-21 |
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| CN201911170681.5A Pending CN111034810A (en) | 2019-11-26 | 2019-11-26 | Vegetable leaf bean curd milk and preparation method thereof |
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