CN114009681A - Preparation process of bean curd with blood replenishing effect - Google Patents
Preparation process of bean curd with blood replenishing effect Download PDFInfo
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- CN114009681A CN114009681A CN202111118780.6A CN202111118780A CN114009681A CN 114009681 A CN114009681 A CN 114009681A CN 202111118780 A CN202111118780 A CN 202111118780A CN 114009681 A CN114009681 A CN 114009681A
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- 239000008280 blood Substances 0.000 title claims abstract description 39
- 210000004369 blood Anatomy 0.000 title claims abstract description 39
- 230000000694 effects Effects 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 244000068988 Glycine max Species 0.000 claims abstract description 159
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 159
- 239000004615 ingredient Substances 0.000 claims abstract description 55
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- 239000002994 raw material Substances 0.000 claims abstract description 32
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 14
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- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 7
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- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 5
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L15/00—Egg products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
-
- 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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- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Mycology (AREA)
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Abstract
The invention discloses a bean curd preparation process with a blood replenishing effect, which relates to the technical field of bean curd processing and comprises the following raw materials in parts by weight: 90-110 parts of high-quality soybean, 10-20 parts of lactone, 140 parts of water 120-containing materials, 180 parts of light salt water 150-containing materials, 50-70 parts of baking soda, 80-100 parts of white vinegar, 10-20 parts of white sugar, 147 parts of ingredients 101-containing materials and 30-50 parts of blood enriching ingredients. According to the invention, by mixing the baking soda, the rice vinegar and the water, dust impurities attached to the surface of high-quality soybean can be effectively cleaned, the influence of the dust impurities on the quality of the bean curd made from the soybean is reduced, the taste of the bean curd is adjusted by adding the white sugar to blend the astringent taste of the bean curd, so that the taste is better when eating, the bean curd is seasoned by juice water obtained by crushing the scallion and the ginger into pulp, so that the bean curd is more fragrant and mellow, the fibers of the kelp are rich, the toxin expelling effect is achieved, the health care bean curd is absolutely beneficial to the body, the Chinese angelica and the egg yolk are added, the blood enriching effect can be added to the bean curd while the taste is improved, and the blood enriching and health care effects are achieved for people of various ages.
Description
Technical Field
The invention relates to the technical field of bean curd processing, in particular to a bean curd preparation process with a blood replenishing effect.
Background
Bean curd is a relatively common bean product, is an important raw material of vegetarian dish, but present some bean curd is because of the taste problem, not accepted by younger children, be accompanied with an astringent taste when eating, some bean curd adopts brine or gypsum to carry out curdling in the production process, the bean curd water retentivity of brine curdling is poor, the operation degree of difficulty that solidifies is big, gypsum bean curd is fine and smooth in texture, water retentivity is good, the operation that solidifies is simple, but bean fragrance is not enough, often gypsum remains and then leads to bean curd to carry the gypsum taste, cause the influence to its taste, and bean curd is one of the channel of human body supplementary protein, but its efficiency is comparatively single, does not possess the efficiency of enriching the blood.
Disclosure of Invention
The invention aims to provide a bean curd preparation process with blood replenishing effect, so as to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the bean curd preparation process with the blood replenishing effect comprises the following raw materials in parts by weight: 90-110 parts of high-quality soybean, 10-20 parts of lactone, 140 parts of water, 50-70 parts of baking soda, 80-100 parts of white vinegar, 10-20 parts of white sugar, 147 parts of ingredients 101 and 147 parts of blood enriching ingredients.
Preferably, the ingredients comprise the following raw materials in parts by weight: 15-25 parts of green onion, 5-10 parts of ginger, 16-22 parts of bay leaf, 15-20 parts of tsaoko amomum fruit and 50-70 parts of kelp.
Preferably, the blood replenishing ingredient comprises the following raw materials in parts by weight: 15-25 parts of angelica and 15-25 parts of egg yolk.
Preferably, the method comprises the following steps: s1, preparation of raw materials: drying corresponding parts of high-quality soybeans in sunlight for 4-6 days, controlling the temperature at 35-40 ℃, shaking and turning the soybeans at intervals of 8-12h, collecting the soybeans in time at night, placing the soybeans in a ventilated place, air-drying the high-quality soybeans, and collecting the high-quality soybeans for later use when the surfaces of the high-quality soybeans are uneven;
s2, cleaning raw materials: putting the soybeans prepared in the S1 into a container, adding water, white vinegar and baking soda in corresponding parts for cleaning, stirring the soybeans by using a stirrer, enabling the liquid formed by mixing the baking soda, the white vinegar and the water to fully react with the skins of the high-quality soybeans, soaking the soybeans in warm water in corresponding parts for 24-36 hours after cleaning, stirring the soybeans once by using the stirrer every 5-6 hours, fishing out the floating soybean skins in the stirring process, fishing out the soybeans after all the soybean skins are fished out, draining the soybeans, and collecting the soybeans for later use;
s3, crushing: taking out the peeled and cleaned soybeans in the S3, draining, putting into a wall breaking machine, adding corresponding amount of water, pulping for wall breaking for 5-10min, and pouring the soybeans subjected to wall breaking into a container at a high speed of 700 r/min;
s4, mixing raw materials: adding the ingredients and the blood-enriching ingredients into a container, mixing and stirring by using a stirrer at a stirring speed of 220r/min for 3-5min, pouring into a filtering cotton net with a mesh number of 120 after stirring, filtering, and collecting filtered mixed pulp for later use;
s5, boiling the soybean milk: filtering the S5, pouring the mixed pulp into an iron pan, boiling with strong fire, then turning to Chinese fire for slow boiling, boiling again for 30-50min, then adding a corresponding part of white sugar, continuously stirring along the bottom of the iron pan by using an iron shovel for 30-50min at a stirring speed of 220r/min, removing surface floating foam by using a tool after fire is turned off to form soybean milk, then placing the soybean milk into a barrel by using a container, and then cooling the soybean milk;
s6, curdling: adding lactone in corresponding parts into the mixed and cooled tofu pudding of S6, stirring continuously along the bottom of the bucket for 5-10min at a stirring speed of 220r/min by using a stirrer to form small-block tofu pudding, stopping stirring, precipitating for 30-45min, and removing the uppermost water;
s7, press forming: and (3) putting the tofu pudding from the barrel into a mould with gauze, putting a weight of 20Kg on the tofu pudding, and pressing the tofu pudding for 12-14h to obtain the tofu with the blood replenishing effect.
Preferably, the ingredients in S4 are subjected to beating wall breaking by using a wall breaking machine in S3 before being added into the container, and are subjected to preliminary filtration by a filter cotton net.
Preferably, before the blood-enriching ingredients in S4 are added into the container, the blood-enriching ingredients are subjected to pulping and wall breaking by using a wall breaking machine in S3, and are subjected to primary filtration by using a filter cotton net.
Preferably, in S2, the skins of the high-quality soybeans that have not been peeled off are separated from the high-quality soybeans by rubbing the surfaces of the soybeans that have not been peeled off with hands.
Compared with the prior art, the invention has the beneficial effects that:
1. the technology for making the strong-flavor bean curd is characterized in that high-quality soybeans are sun-dried under sunlight, the high-quality soybeans can be sun-dried, moisture of the soybeans can be removed from the sun-dried soybeans, the soybeans can be enriched in nutrition, part of bacteria growing on the surfaces of the soybeans can be killed, the influence of part of bacteria on health is reduced, dust impurities attached to the skins of the high-quality soybeans can be effectively cleaned through mixing baking soda, rice vinegar and water, the influence of the dust impurities on the quality of bean curd made of the soybeans is reduced, the taste of the bean curd is adjusted by adding white sugar, the taste of the bean curd is adjusted, the bean curd is good in taste, the bean curd is seasoned through water obtained by crushing green onions and ginger into paste, the bean curd is fragrant and mellow, and meanwhile, the green onions have the effects of dispelling wind and cold and detoxifying, and the ginger has the effects of detoxifying, and has the effects of detoxifying, sterilizing, sweating and relieving exterior syndrome, The Chinese angelica and the egg yolk are added, the taste of the bean curd can be improved, the blood replenishing effect can be added to the bean curd, and the blood replenishing and health care effect can be realized for people of all ages.
2. According to the preparation process of the strong and fragrant bean curd, the soybean milk is subjected to curdling treatment by the lactone, the prepared bean curd is fine and tender in texture, pure in taste and delicious, the storage time of the bean curd prepared by the preparation method is longer than that of common bean curd, the bean curd can be kept not to be rotten for 2-3 days even being placed in cold water in summer, and the bean curd is convenient to sell and has better quality.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to 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.
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.
The first embodiment is as follows: the bean curd preparation process with the blood replenishing effect comprises the following raw materials in parts by weight: 90 parts of high-quality soybeans, 10 parts of lactone, 120 parts of water, 50 parts of baking soda, 80 parts of white vinegar, 10 parts of white sugar, 101 parts of ingredients and 30 parts of blood enriching ingredients, wherein the ingredients comprise the following raw materials in parts by weight: 15 parts of green onion, 5 parts of ginger, 16 parts of bay leaf, 15 parts of tsaoko amomum fruit and 50 parts of kelp, wherein the blood enriching ingredient comprises the following raw materials in parts by weight: 15 parts of angelica and 15 parts of egg yolk.
The method comprises the following steps: s1, preparation of raw materials: drying corresponding parts of high-quality soybeans in sunlight for 4 days, controlling the temperature at 35 ℃, shaking and turning the soybeans at intervals of 8 hours, collecting the soybeans in time at night, placing the soybeans in a ventilated place, air-drying the high-quality soybeans, and collecting the high-quality soybeans for later use when the high-quality soybeans are dried till the surface of the high-quality soybeans is uneven; s2, cleaning raw materials: putting the soybeans prepared in the S1 into a container, adding water, white vinegar and baking soda in corresponding parts for cleaning, stirring the soybeans by using a stirrer, enabling the liquid formed by mixing the baking soda, the white vinegar and the water to fully react with the skins of high-quality soybeans, soaking the soybeans in warm water in corresponding parts for 24 hours after cleaning, stirring the soybeans once by using the stirrer at intervals of 5 hours, fishing out the floating soybean skins during stirring, fishing out the soybeans after all the soybean skins are fished out, draining the soybeans, and collecting the soybeans for later use, wherein in the S2, the skins of the high-quality soybeans which do not peel off are scrubbed by using hands, so that the skins of the soybeans which do not peel off are separated from the high-quality soybeans; s3, crushing: taking out the peeled and cleaned soybeans in the step S2, draining, putting the soybeans into a wall breaking machine, adding corresponding amount of water, pulping and breaking the walls for 5min, and pouring the soybeans after wall breaking into a container at a high speed of 700 r/min; s4, mixing raw materials: adding the ingredients and the blood-enriching ingredients into a container, mixing and stirring by using a stirrer for 3min at a stirring speed of 220r/min, pouring the mixture into a filtering cotton net with a mesh number of 120 after stirring, filtering, collecting filtered mixed pulp for later use, pulping the ingredients and the blood-enriching ingredients in S4 by using a wall breaking machine in S3 before adding the ingredients and the blood-enriching ingredients into the container, and primarily filtering the ingredients and the blood-enriching ingredients through the filtering cotton net; s5, boiling the soybean milk: filtering S4, pouring the mixed pulp into an iron pan, boiling with strong fire, then turning to Chinese fire for slow boiling, boiling again for 30min, adding a corresponding part of white sugar, continuously stirring along the bottom of the pan with an iron shovel at a stirring speed of 220r/min for 30min, removing surface scum with a tool after turning off the fire to form soybean milk, then putting the soybean milk into a barrel with a container, and cooling the soybean milk; s6, curdling: adding lactone in corresponding parts into the mixed and cooled tofu pudding of S5, stirring continuously along the bottom of the bucket for 5-10min at a stirring speed of 220r/min by using a stirrer to form small-block tofu pudding, stopping stirring, precipitating for 30-45min, and removing the uppermost water; s7, press forming: and (3) putting the tofu pudding from the barrel into a mould with gauze, putting a weight of 20Kg on the tofu pudding, and pressing the tofu pudding for 12-14h to obtain the tofu with the blood replenishing effect.
Example two: the bean curd preparation process with the blood replenishing effect comprises the following raw materials in parts by weight: 100 parts of high-quality soybeans, 15 parts of lactone, 130 parts of water, 60 parts of baking soda, 95 parts of white vinegar, 15 parts of white sugar, 130 parts of ingredients and 40 parts of blood enriching ingredients, wherein the ingredients comprise the following raw materials in parts by weight: 20 parts of green onion, 8 parts of ginger, 19 parts of bay leaf, 18 parts of tsaoko amomum fruit and 60 parts of kelp, wherein the blood replenishing accessory comprises the following raw materials in parts by weight: 20 parts of angelica and 20 parts of egg yolk.
The method comprises the following steps: s1, preparation of raw materials: drying corresponding parts of high-quality soybeans in sunlight for 5 days at 38 ℃, shaking and turning the soybeans at intervals of 10 hours, collecting the soybeans in time at night, placing the soybeans in a ventilated place, air-drying the high-quality soybeans, and collecting the high-quality soybeans for later use when the high-quality soybeans are sun-dried until the surface of the high-quality soybeans is uneven; s2, cleaning raw materials: putting the soybeans prepared in the S1 into a container, adding water, white vinegar and baking soda in corresponding parts for cleaning, stirring the soybeans by using a stirrer, enabling the liquid formed by mixing the baking soda, the white vinegar and the water to fully react with the skins of high-quality soybeans, soaking the soybeans in warm water in corresponding parts for 30 hours at intervals of 5.5 hours, fishing out the floating soybean skins in the stirring process, fishing out the soybeans after all the soybean skins are fished out, draining the soybeans, and collecting the soybeans for later use, wherein in the S2, the skins of the high-quality soybeans which do not peel off are scrubbed by using hands, so that the skins of the soybeans which do not peel off are separated from the high-quality soybeans; s3, crushing: taking out the peeled and cleaned soybeans in the step S2, draining, putting into a wall breaking machine, adding corresponding amount of water, pulping and breaking the wall for 7min, wherein the speed of the wall breaking machine is 700r/min, and uniformly pouring the soybeans after wall breaking into a container; s4, mixing raw materials: adding the ingredients and the blood-enriching ingredients into a container, mixing and stirring by using a stirrer for 4min at a stirring speed of 220r/min, pouring the mixture into a filtering cotton net with a mesh number of 120 after stirring, filtering, collecting filtered mixed pulp for later use, pulping the ingredients and the blood-enriching ingredients in S4 by using a wall breaking machine in S3 before adding the ingredients and the blood-enriching ingredients into the container, and primarily filtering the ingredients and the blood-enriching ingredients through the filtering cotton net; s5, boiling the soybean milk: filtering S4, pouring the mixed pulp into an iron pan, boiling with strong fire, then turning to Chinese fire for slow boiling, boiling again for 40min, adding a corresponding part of white sugar, continuously stirring along the bottom of the pan with an iron shovel at a stirring speed of 220r/min for 40min, removing surface scum with a tool after turning off the fire to form soybean milk, then putting the soybean milk into a barrel with a container, and cooling the soybean milk; s6, curdling: adding lactone in corresponding parts into the mixed and cooled tofu pudding of S5, stirring continuously along the bottom of the bucket for 7min at a stirring speed of 220r/min by using a stirrer to form small-block tofu pudding, stopping stirring, precipitating for 40min, and skimming the uppermost water; s7, press forming: and (3) putting the tofu pudding from the barrel into a mould with gauze, putting a weight of 20Kg on the tofu pudding, and pressing for 13h to obtain the tofu with the blood replenishing effect.
Example three: the bean curd preparation process with the blood replenishing effect comprises the following raw materials in parts by weight: 110 parts of high-quality soybeans, 20 parts of lactone, 140 parts of water, 70 parts of baking soda, 100 parts of white vinegar, 20 parts of white sugar, 147 parts of ingredients and 50 parts of blood enriching ingredients, wherein the ingredients comprise the following raw materials in parts by weight: 25 parts of green onion, 10 parts of ginger, 22 parts of bay leaf, 20 parts of tsaoko amomum fruit and 70 parts of kelp, wherein the blood replenishing accessory comprises the following raw materials in parts by weight: 25 parts of angelica and 25 parts of egg yolk.
The method comprises the following steps: s1, preparation of raw materials: drying corresponding parts of high-quality soybeans in sunlight for 6 days at 40 ℃, shaking and turning the soybeans at intervals of 12 hours, collecting the soybeans in time at night, placing the soybeans in a ventilated place, air-drying the high-quality soybeans, and collecting the high-quality soybeans for later use when the high-quality soybeans are sun-dried until the surface of the high-quality soybeans is uneven; s2, cleaning raw materials: putting the soybeans prepared in the S1 into a container, adding water, white vinegar and baking soda in corresponding parts for cleaning, stirring the soybeans by using a stirrer, enabling the liquid formed by mixing the baking soda, the white vinegar and the water to fully react with the skins of high-quality soybeans, soaking the soybeans in warm water in corresponding parts for 36 hours after cleaning, stirring the soybeans once by using the stirrer at intervals of 6 hours, fishing out the floating soybean skins during stirring, fishing out the soybeans after all the soybean skins are fished out, draining the soybeans, and collecting the soybeans for later use, wherein in the S2, the skins of the high-quality soybeans which do not peel off are scrubbed by using hands, so that the skins of the soybeans which do not peel off are separated from the high-quality soybeans; s3, crushing: taking out the peeled and cleaned soybeans in the step S2, draining, putting the soybeans into a wall breaking machine, adding corresponding amount of water, pulping and breaking the walls for 10min, and pouring the soybeans after wall breaking into a container at a high speed of 700 r/min; s4, mixing raw materials: adding the ingredients and the blood-enriching ingredients into a container, mixing and stirring by using a stirrer for 5min at a stirring speed of 220r/min, pouring the mixture into a filtering cotton net with a mesh number of 120 after stirring, filtering, collecting filtered mixed pulp for later use, pulping the ingredients and the blood-enriching ingredients in S4 by using a wall breaking machine in S3 before adding the ingredients and the blood-enriching ingredients into the container, and primarily filtering the ingredients and the blood-enriching ingredients through the filtering cotton net; s5, boiling the soybean milk: filtering S4, pouring the mixed pulp into an iron pan, boiling with strong fire, then turning to Chinese fire for slow boiling, boiling again for 50min, adding a corresponding part of white sugar, continuously stirring along the bottom of the pan with an iron shovel at a stirring speed of 220r/min for 50min, removing surface scum with a tool after turning off the fire to form soybean milk, then putting the soybean milk into a barrel with a container, and cooling the soybean milk; s6, curdling: adding lactone in corresponding parts into the mixed and cooled tofu pudding of S5, stirring continuously along the bottom of the bucket for 10min at a stirring speed of 220r/min by using a stirrer to form small-block tofu pudding, stopping stirring, precipitating for 45min, and skimming the uppermost water; s7, press forming: and (3) putting the tofu pudding from the barrel into a mould with gauze, putting a weight of 20Kg on the tofu pudding, and pressing for 14h to obtain the tofu with the blood replenishing effect.
The main differences are:
it can be seen from this that: the high-quality soybeans can be aired under the sunlight, the high-quality soybeans can be aired, moisture of the soybeans can be removed by the aired soybeans, meanwhile, the soybeans can be richer in nutrition, part of bacteria bred on the surfaces of the soybeans can be killed, the influence of part of bacteria on the health of a human body is reduced, the dust impurities attached to the skins of the high-quality soybeans can be effectively cleaned through mixing of baking soda, rice vinegar and water, the influence of the dust impurities on the quality of the soybeans prepared into the bean curd is reduced, the taste of the bean curd is modulated through adding white sugar, the astringent taste of the bean curd is harmonized, the taste is better when the bean curd is eaten, the bean curd is seasoned through the juice obtained by crushing green onions and gingers into pulp, the bean curd can be more fragrant and mellow, the tsaoko amomum tsaoko has the effects of eliminating dampness and cold, eliminating phlegm and preventing malaria and helping digestion, the kelp is rich in fiber, has the effect of expelling toxin, and the angelica sinensis and the egg yolk are added, the bean curd has the advantages that the taste of the bean curd can be improved, the blood replenishing effect can be added for the bean curd, the blood replenishing health care effect is realized for people of all ages, the soybean milk is curdled through the lactone, the made bean curd is fine and tender in texture, purer in taste and delicious and tasty, the storage time of the bean curd made by the bean curd is longer than that of common bean curd, the bean curd can be kept in cold water for 2-3 days without putrefaction and deterioration even if being placed in summer, and the bean curd is convenient to sell and has better quality.
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 (7)
1. The preparation process of the bean curd with the blood replenishing effect is characterized by comprising the following steps of: the material comprises the following raw materials in parts by weight: 90-110 parts of high-quality soybean, 10-20 parts of lactone, 140 parts of water, 50-70 parts of baking soda, 80-100 parts of white vinegar, 10-20 parts of white sugar, 147 parts of ingredients 101 and 147 parts of blood enriching ingredients.
2. The making process of the bean curd with the blood replenishing effect according to claim 1, wherein the making process comprises the following steps: the ingredients comprise the following raw materials in parts by weight: 15-25 parts of green onion, 5-10 parts of ginger, 16-22 parts of bay leaf, 15-20 parts of tsaoko amomum fruit and 50-70 parts of kelp.
3. The making process of the bean curd with the blood replenishing effect according to claim 1, wherein the making process comprises the following steps: the blood replenishing ingredient comprises the following raw materials in parts by weight: 15-25 parts of angelica and 15-25 parts of egg yolk.
4. The making process of the bean curd with the blood replenishing effect according to claim 1, wherein the making process comprises the following steps: the method comprises the following steps: s1, preparation of raw materials: drying corresponding parts of high-quality soybeans in sunlight for 4-6 days, controlling the temperature at 35-40 ℃, shaking and turning the soybeans at intervals of 8-12h, collecting the soybeans in time at night, placing the soybeans in a ventilated place, air-drying the high-quality soybeans, and collecting the high-quality soybeans for later use when the surfaces of the high-quality soybeans are uneven;
s2, cleaning raw materials: putting the soybeans prepared in the S1 into a container, adding water, white vinegar and baking soda in corresponding parts for cleaning, stirring the soybeans by using a stirrer, enabling the liquid formed by mixing the baking soda, the white vinegar and the water to fully react with the skins of the high-quality soybeans, soaking the soybeans in warm water in corresponding parts for 24-36 hours after cleaning, stirring the soybeans once by using the stirrer every 5-6 hours, fishing out the floating soybean skins in the stirring process, fishing out the soybeans after all the soybean skins are fished out, draining the soybeans, and collecting the soybeans for later use;
s3, crushing: taking out the peeled and cleaned soybeans in the S3, draining, putting into a wall breaking machine, adding corresponding amount of water, pulping for wall breaking for 5-10min, and pouring the soybeans subjected to wall breaking into a container at a high speed of 700 r/min;
s4, mixing raw materials: adding the ingredients and the blood-enriching ingredients into a container, mixing and stirring by using a stirrer at a stirring speed of 220r/min for 3-5min, pouring into a filtering cotton net with a mesh number of 120 after stirring, filtering, and collecting filtered mixed pulp for later use;
s5, boiling the soybean milk: filtering the S5, pouring the mixed pulp into an iron pan, boiling with strong fire, then turning to Chinese fire for slow boiling, boiling again for 30-50min, then adding a corresponding part of white sugar, continuously stirring along the bottom of the iron pan by using an iron shovel for 30-50min at a stirring speed of 220r/min, removing surface floating foam by using a tool after fire is turned off to form soybean milk, then placing the soybean milk into a barrel by using a container, and then cooling the soybean milk;
s6, curdling: adding lactone in corresponding parts into the mixed and cooled tofu pudding of S6, stirring continuously along the bottom of the bucket for 5-10min at a stirring speed of 220r/min by using a stirrer to form small-block tofu pudding, stopping stirring, precipitating for 30-45min, and removing the uppermost water;
s7, press forming: and (3) putting the tofu pudding from the barrel into a mould with gauze, putting a weight of 20Kg on the tofu pudding, and pressing the tofu pudding for 12-14h to obtain the tofu with the blood replenishing effect.
5. The making process of the bean curd with the blood replenishing effect according to claim 4, wherein the making process comprises the following steps: before the ingredients in the S4 are added into the container, the ingredients are pulped and subjected to wall breaking by using a wall breaking machine in the S3, and are subjected to primary filtration by a filter cotton net.
6. The making process of the bean curd with the blood replenishing effect according to claim 4, wherein the making process comprises the following steps: before the blood-enriching ingredients in the S4 are added into the container, the blood-enriching ingredients are pulped and wall-broken by using a wall-breaking machine in the S3, and are subjected to primary filtration by a filter cotton net.
7. The making process of the bean curd with the blood replenishing effect according to claim 4, wherein the making process comprises the following steps: in S2, the skins of the high-quality soybeans that have not been peeled off are then rubbed by hand to separate the skins from the high-quality soybeans.
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| CN112369566A (en) * | 2020-10-23 | 2021-02-19 | 湖南省林业科学院 | Bamboo shoot juice egg bean curd and preparation method thereof |
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| CN101077153A (en) * | 2006-05-23 | 2007-11-28 | 黑龙江大学 | Brain-tonifying intelligence-raising bean product and its manufacturing method |
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