CN114403356A - A nutritious grey bean curd and its preparation method - Google Patents
A nutritious grey bean curd and its preparation method Download PDFInfo
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- CN114403356A CN114403356A CN202210051071.9A CN202210051071A CN114403356A CN 114403356 A CN114403356 A CN 114403356A CN 202210051071 A CN202210051071 A CN 202210051071A CN 114403356 A CN114403356 A CN 114403356A
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- 238000002360 preparation method Methods 0.000 title abstract description 8
- 235000008935 nutritious Nutrition 0.000 title description 2
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- 241000251468 Actinopterygii Species 0.000 claims abstract description 18
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 18
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000016709 nutrition Nutrition 0.000 claims abstract description 9
- 230000035764 nutrition Effects 0.000 claims abstract description 8
- 244000068988 Glycine max Species 0.000 claims description 53
- 235000010469 Glycine max Nutrition 0.000 claims description 53
- 239000000843 powder Substances 0.000 claims description 44
- 239000008267 milk Substances 0.000 claims description 37
- 210000004080 milk Anatomy 0.000 claims description 37
- 235000013336 milk Nutrition 0.000 claims description 37
- 238000010438 heat treatment Methods 0.000 claims description 22
- 241000220259 Raphanus Species 0.000 claims description 17
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 239000004744 fabric Substances 0.000 claims description 10
- 238000000227 grinding Methods 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
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- 238000002156 mixing Methods 0.000 claims description 7
- 235000015097 nutrients Nutrition 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
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- 244000082204 Phyllostachys viridis Species 0.000 claims description 5
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 5
- 241001123263 Zostera Species 0.000 claims description 5
- 239000003513 alkali Substances 0.000 claims description 5
- 239000011425 bamboo Substances 0.000 claims description 5
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- 240000000249 Morus alba Species 0.000 claims description 2
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- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 2
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 2
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- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 206010003210 Arteriosclerosis Diseases 0.000 abstract description 2
- 208000011775 arteriosclerosis disease Diseases 0.000 abstract description 2
- 201000006549 dyspepsia Diseases 0.000 abstract description 2
- 230000004060 metabolic process Effects 0.000 abstract description 2
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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
- 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 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention belongs to the technical field of bean curd processing, and particularly relates to a gray bean curd with rich nutrition and a preparation method thereof, wherein the gray bean curd comprises the following raw materials in parts by weight: the fish meat, the kelp and the radish are added into the bean curd, so that the nutritive value of the bean curd can be improved, the condition that the bean curd is too much eaten and easily causes dyspepsia is improved, fat metabolism can be promoted, arteriosclerosis is prevented, the bean curd is combined with the traditional plant ash to prepare the grey bean curd, and the flavor and the taste of the grey bean curd are improved.
Description
Technical Field
The invention relates to the technical field of bean curd processing, in particular to a gray bean curd with rich nutrition and a preparation method thereof.
Background
The grey bean curd, also called bean curd fruit, is made up by using soybean as raw material, cutting the ground bean curd into square small blocks, placing the small blocks into ash containing soda which is made up by burning plant and wood, making them soak, placing them into a pot, frying them with plant ash whose water content is identical to that absorbed in the pot, and stir-frying them to yellow. Because the plant ash contains alkaline substances, the bean curd has a convex and swollen shape and a loose and foamy inner shape like a sponge through the chemical actions of retting, frying and combining with the alkaline.
The conventional formula and processing technology are still adopted for the conventional grey bean curd, but with the improvement of living standard, more and more foods can be selected for people to eat, and the grey bean curd in the conventional formula cannot attract consumers to eat in both taste and flavor and nutritive value, so that the grey bean curd is difficult to popularize in a large amount.
Disclosure of Invention
The invention aims to provide a gray bean curd with rich nutrition and a preparation method thereof, and aims to solve the problem that the conventional gray bean curd cannot attract consumers to eat in the aspects of taste, flavor and nutritional value, so that the gray bean curd is difficult to popularize in a large scale.
In order to achieve the purpose, the invention provides the following technical scheme: the grey bean curd with rich nutrition comprises the following raw materials in parts by weight: 10-20 parts of bean curd, 1-5 parts of fish, 1-5 parts of kelp powder, 1-5 parts of radish juice and 30-40 parts of plant ash.
Preferably, the grey bean curd comprises the following raw materials in parts by weight: 10 parts of bean curd, 1 part of fish, 1 part of kelp powder, 1 part of radish juice and 30 parts of plant ash.
Preferably, the grey bean curd comprises the following raw materials in parts by weight: 15 parts of bean curd, 3 parts of fish, 3 parts of kelp powder, 2 parts of radish juice and 35 parts of plant ash.
Preferably, the grey bean curd comprises the following raw materials in parts by weight: 20 parts of bean curd, 5 parts of fish, 5 parts of kelp powder, 5 parts of radish juice and 40 parts of plant ash.
Preferably, the plant ash is prepared by mixing fine plant ash powder, mung bean powder, mulberry leaf powder, zostera marina powder and salt.
Preferably, a method for preparing a gray bean curd rich in nutrients, comprising the steps of:
step 1: sieving plant ash into fine powder, and mixing with semen Phaseoli Radiati powder, folium Mori powder, Zostera Marinae powder and salt to obtain plant ash product;
step 2: soaking selected soybeans in water, swelling, grinding in a juicer to obtain soybean dregs, putting the soybean dregs into a container with water, soaking for 10-20 minutes, grinding for the second time to obtain soybean milk, filtering the soybean milk by using a filter screen, putting the soybean milk into a pot, heating the soybean milk in the pot to 40-60 ℃, adding sour soup into bean curd, heating and adding minced fish and kelp powder into the pot, stirring, controlling the temperature to 20-30 ℃ when the soybean milk generates a large amount of foam, continuously boiling for 50-80 minutes, cooling to normal temperature, adding radish juice into the normal-temperature soybean milk, and uniformly stirring;
and step 3: pouring the soybean milk cooled to the normal temperature in the step 2 into a bean curd box isolated by filter cloth or a bamboo sieve, wrapping the soybean milk by white cloth for shaping, putting a stone plate, pressing, drying, solidifying, forming and blocking to obtain bean curd blocks;
and 4, step 4: spreading white alkali on the uniformly sized bean curd blocks obtained in the step (3) for foaming, screening a layer of plant ash finished product obtained in the step (1), paving bean curd on the plant ash finished product, and retting the bean curd to absorb moisture;
and 5: and (3) putting the plant ash finished product prepared in the step (1) into a pot, heating to 90-100 ℃, putting the bean curd retted in the step (4) into the pot, heating, stir-frying for 20-30 minutes, wherein the temperature in the stir-frying process is 110-120 ℃.
Preferably, in the step 5, the wet and caked plant ash on the surface layer of the bean curd retted in the step 4 is removed, and then the heating and stir-frying are carried out.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, the fish, the kelp and the radish are added into the bean curd, so that the nutritive value of the bean curd can be improved, the condition that the bean curd is too much eaten and easy to cause dyspepsia is improved, fat metabolism can be promoted, arteriosclerosis is prevented, the bean curd is combined with the traditional plant ash to prepare the grey bean curd, and the flavor and the taste of the grey bean curd are improved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all 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.
In the description of the present invention, it is to be understood that the terms "upper", "lower", "front", "rear", "left", "right", "top", "bottom", "inner", "outer", and the like, indicate orientations and positional relationships only for convenience in describing the present invention and simplifying the description, but do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present invention.
The invention provides a technical scheme that:
example 1:
the grey bean curd with rich nutrition comprises the following raw materials in parts by weight: 10 parts of bean curd, 1 part of fish, 1 part of kelp powder, 1 part of radish juice and 30 parts of plant ash.
The preparation method comprises the following steps:
step 1: sieving plant ash into fine powder, and mixing with semen Phaseoli Radiati powder, folium Mori powder, Zostera Marinae powder and salt to obtain plant ash product;
step 2: soaking selected soybeans in water, swelling, grinding in a juicer to obtain soybean dregs, putting the soybean dregs into a container with water, soaking for 15 minutes, grinding for the second time to obtain soybean milk, filtering the soybean milk by using a filter screen, putting the soybean milk into a pot, heating the soybean milk in the pot to 50 ℃, adding sour soup into tofu pudding, adding minced fish and kelp powder into the pot while heating, stirring, controlling the temperature to 25 ℃, continuously boiling for 60 minutes, cooling to normal temperature, adding radish juice into the soybean milk at normal temperature, and uniformly stirring;
and step 3: pouring the soybean milk cooled to the normal temperature in the step 2 into a bean curd box isolated by filter cloth or a bamboo sieve, wrapping the soybean milk by white cloth for shaping, putting a stone plate, pressing, drying, solidifying, forming and blocking to obtain bean curd blocks;
and 4, step 4: spreading white alkali on the uniformly sized bean curd blocks obtained in the step (3) for foaming, screening a layer of plant ash finished product obtained in the step (1), paving bean curd on the plant ash finished product, and retting the bean curd to absorb moisture;
and 5: and (3) putting the plant ash finished product prepared in the step (1) into a pot, heating to 100 ℃, putting the bean curd retted in the step (4) into the pot, heating, stir-frying for 30 minutes, wherein the temperature in the stir-frying process is 110 ℃.
Example 2:
the grey bean curd with rich nutrition comprises the following raw materials in parts by weight: 15 parts of bean curd, 3 parts of fish, 3 parts of kelp powder, 2 parts of radish juice and 35 parts of plant ash.
The preparation method comprises the following steps:
step 1: sieving plant ash into fine powder, and mixing with semen Phaseoli Radiati powder, folium Mori powder, Zostera Marinae powder and salt to obtain plant ash product;
step 2: soaking selected soybeans in water, swelling, grinding in a juicer to obtain soybean dregs, putting the soybean dregs into a container with water, soaking for 15 minutes, grinding for the second time to obtain soybean milk, filtering the soybean milk by using a filter screen, putting the soybean milk into a pot, heating the soybean milk in the pot to 50 ℃, adding sour soup into tofu pudding, adding minced fish and kelp powder into the pot while heating, stirring, controlling the temperature to 25 ℃, continuously boiling for 60 minutes, cooling to normal temperature, adding radish juice into the soybean milk at normal temperature, and uniformly stirring;
and step 3: pouring the soybean milk cooled to the normal temperature in the step 2 into a bean curd box isolated by filter cloth or a bamboo sieve, wrapping the soybean milk by white cloth for shaping, putting a stone plate, pressing, drying, solidifying, forming and blocking to obtain bean curd blocks;
and 4, step 4: spreading white alkali on the uniformly sized bean curd blocks obtained in the step (3) for foaming, screening a layer of plant ash finished product obtained in the step (1), paving bean curd on the plant ash finished product, and retting the bean curd to absorb moisture;
and 5: and (3) putting the plant ash finished product prepared in the step (1) into a pot, heating to 100 ℃, putting the bean curd retted in the step (4) into the pot, heating, stir-frying for 30 minutes, wherein the temperature in the stir-frying process is 110 ℃.
Example 3:
the grey bean curd with rich nutrition comprises the following raw materials in parts by weight: 20 parts of bean curd, 5 parts of fish, 5 parts of kelp powder, 5 parts of radish juice and 40 parts of plant ash.
The preparation method comprises the following steps:
step 1: sieving plant ash into fine powder, and mixing with semen Phaseoli Radiati powder, folium Mori powder, Zostera Marinae powder and salt to obtain plant ash product;
step 2: soaking selected soybeans in water, swelling, grinding in a juicer to obtain soybean dregs, putting the soybean dregs into a container with water, soaking for 15 minutes, grinding for the second time to obtain soybean milk, filtering the soybean milk by using a filter screen, putting the soybean milk into a pot, heating the soybean milk in the pot to 50 ℃, adding sour soup into tofu pudding, adding minced fish and kelp powder into the pot while heating, stirring, controlling the temperature to 25 ℃, continuously boiling for 60 minutes, cooling to normal temperature, adding radish juice into the soybean milk at normal temperature, and uniformly stirring;
and step 3: pouring the soybean milk cooled to the normal temperature in the step 2 into a bean curd box isolated by filter cloth or a bamboo sieve, wrapping the soybean milk by white cloth for shaping, putting a stone plate, pressing, drying, solidifying, forming and blocking to obtain bean curd blocks;
and 4, step 4: spreading white alkali on the uniformly sized bean curd blocks obtained in the step (3) for foaming, screening a layer of plant ash finished product obtained in the step (1), paving bean curd on the plant ash finished product, and retting the bean curd to absorb moisture;
and 5: and (3) putting the plant ash finished product prepared in the step (1) into a pot, heating to 100 ℃, putting the bean curd retted in the step (4) into the pot, heating, stir-frying for 30 minutes, wherein the temperature in the stir-frying process is 110 ℃.
While there have been shown and described the fundamental principles and essential features of the invention and advantages thereof, it will be apparent to those skilled in the art that the invention is not limited to the details of the foregoing exemplary embodiments, but is capable of other specific forms without departing from the spirit or essential characteristics thereof; the present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
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. A gray bean curd with rich nutrition is characterized in that: the grey bean curd comprises the following raw materials in parts by weight: 10-20 parts of bean curd, 1-5 parts of fish, 1-5 parts of kelp powder, 1-5 parts of radish juice and 30-40 parts of plant ash.
2. The gray bean curd rich in nutrients as claimed in claim 1, wherein: the grey bean curd comprises the following raw materials in parts by weight: 10 parts of bean curd, 1 part of fish, 1 part of kelp powder, 1 part of radish juice and 30 parts of plant ash.
3. The gray bean curd rich in nutrients as claimed in claim 1, wherein: the grey bean curd comprises the following raw materials in parts by weight: 15 parts of bean curd, 3 parts of fish, 3 parts of kelp powder, 2 parts of radish juice and 35 parts of plant ash.
4. The gray bean curd rich in nutrients as claimed in claim 1, wherein: the grey bean curd comprises the following raw materials in parts by weight: 20 parts of bean curd, 5 parts of fish, 5 parts of kelp powder, 5 parts of radish juice and 40 parts of plant ash.
5. A gray bean curd rich in nutrients according to any one of claims 1 to 4, wherein: the plant ash is prepared by mixing fine plant ash powder, mung bean powder, mulberry leaf powder, zostera marina powder and salt.
6. A method for preparing the gray bean curd rich in nutrients as claimed in any one of claims 1 to 4, comprising: the method comprises the following steps:
step 1: sieving plant ash into fine powder, and mixing with semen Phaseoli Radiati powder, folium Mori powder, Zostera Marinae powder and salt to obtain plant ash product;
step 2: soaking selected soybeans in water, swelling, grinding in a juicer to obtain soybean dregs, putting the soybean dregs into a container with water, soaking for 10-20 minutes, grinding for the second time to obtain soybean milk, filtering the soybean milk by using a filter screen, putting the soybean milk into a pot, heating the soybean milk in the pot to 40-60 ℃, adding sour soup into bean curd, heating and adding minced fish and kelp powder into the pot, stirring, controlling the temperature to 20-30 ℃ when the soybean milk generates a large amount of foam, continuously boiling for 50-80 minutes, cooling to normal temperature, adding radish juice into the normal-temperature soybean milk, and uniformly stirring;
and step 3: pouring the soybean milk cooled to the normal temperature in the step 2 into a bean curd box isolated by filter cloth or a bamboo sieve, wrapping the soybean milk by white cloth for shaping, putting a stone plate, pressing, drying, solidifying, forming and blocking to obtain bean curd blocks;
and 4, step 4: spreading white alkali on the uniformly sized bean curd blocks obtained in the step (3) for foaming, screening a layer of plant ash finished product obtained in the step (1), paving bean curd on the plant ash finished product, and retting the bean curd to absorb moisture;
and 5: and (3) putting the plant ash finished product prepared in the step (1) into a pot, heating to 90-100 ℃, putting the bean curd retted in the step (4) into the pot, heating, stir-frying for 20-30 minutes, wherein the temperature in the stir-frying process is 110-120 ℃.
7. The method for preparing a gray bean curd rich in nutrients according to claim 6, wherein the method comprises the following steps: and 5, removing the wet and caked plant ash on the surface layer of the bean curd retted in the step 4, and then heating and stir-frying.
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|---|---|---|---|---|
| CN1216224A (en) * | 1997-11-04 | 1999-05-12 | 窦宜寿 | Health-care bean curd |
| CN103875820A (en) * | 2014-02-26 | 2014-06-25 | 陈介林 | High-protein nutritious bean curd |
| CN104255941A (en) * | 2014-10-10 | 2015-01-07 | 道真仡佬族苗族自治县绿磨坊风味食品有限公司 | Black-gray bean curd ball |
| CN105325568A (en) * | 2015-10-28 | 2016-02-17 | 铜仁学院 | Ash tofu and making method thereof |
| CN108606081A (en) * | 2018-06-26 | 2018-10-02 | 道真自治县希奇特色食品开发有限公司 | A kind of processing technology of grey bean curd fruits |
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