CN116076667A - Method for preparing coarse cereal dried bean curd - Google Patents
Method for preparing coarse cereal dried bean curd Download PDFInfo
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- CN116076667A CN116076667A CN202310110810.1A CN202310110810A CN116076667A CN 116076667 A CN116076667 A CN 116076667A CN 202310110810 A CN202310110810 A CN 202310110810A CN 116076667 A CN116076667 A CN 116076667A
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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 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
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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 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
- 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
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- 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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract
The invention discloses a method for preparing coarse cereal dried bean curd, which comprises the following steps: (1) Weighing raw material components, wherein the raw material components comprise soybean, sesame oil, fennel, wheat flour, millet flour, star anise, cinnamon, medlar, white sugar, monosodium glutamate and soy sauce; (2) soaking beans; (3) boiling the pulp; (4) curdling; (5) preparation of wheat flour and millet flour extracts; (6) pressing an upper plate; (7) dicing; (8) flavoring; and (9) packaging. The coarse cereal dried bean curd prepared by the method has higher alfalfa element content, obviously improves the nutrition and health care value of the dried bean curd, has simple preparation process and is beneficial to mass production and popularization.
Description
Technical Field
The invention relates to the technical field of dried bean curd processing, in particular to a method for preparing coarse cereal dried bean curd.
Background
Soybean is one of the world important grain crops, and is native to china, which has documented eating soybean as early as five thousand years ago. The technology of extracting proteins from soybeans and processing bean products has been 2100 years old, and has long history and long history. Dried bean curd is a reprocessed product of bean curd, and is a traditional food prepared from soybean by soaking, boiling, deslagging, curdling, squatting, squeezing, cooling white embryo, cutting into pieces, semi-finished product and the like. The production process of the dried bean curd is slightly different from that of the bean curd, the casting thickness is one third of that of the bean curd, the pressing time is 15-30min, the water content after pressing is 60-65%, and the dried bean curd is cut into blanks with consistent sizes according to different specification requirements, so that the finished product is obtained.
The five cereals are called polished round-grained rice, small beans, wheat, soybeans and millet, wherein the wheat contains more alfalfa elements, and the alfalfa elements have important functions of resisting oxidation, resisting viruses, diminishing inflammation, regulating immunity, treating ulcers and the like; millet is also called millet, the main component of which is rich in dietary fiber besides starch and protein, and the dietary fiber is an edible plant component which can resist digestion and absorption of human small intestine and can be partially or fully fermented in human large intestine. Therefore, if the wheat and the millet can be effectively combined and processed into the dried bean curd, the dried bean curd has better market prospect. The alfalfa extract is usually obtained by an extraction and separation method, but the current method has limited acquisition amount and has difficulty in mass acquisition.
Disclosure of Invention
Therefore, the invention provides a method for preparing coarse cereal dried bean curd, which comprises the following steps:
(1) Weighing raw material components, wherein the raw material components comprise soybean, sesame oil, fennel, wheat flour, millet flour, star anise, cinnamon, medlar, white sugar, monosodium glutamate and soy sauce;
(2) Soaking beans: soaking the soybeans in clear water, regulating the water temperature to be constant at 30+/-3 ℃, and soaking for 6-7 hours;
(3) Boiling pulp: grinding soaked soybeans and clear water together to prepare soybean milk, filtering the soybean milk by using filter cloth to remove large-particle soybean dregs, placing the filtered soybean milk into a soybean milk boiling barrel, heating to a temperature range of 95-98 ℃ to boil for 4-7 min, stopping heating, filtering the soybean milk in the soybean milk boiling barrel again, and pouring the filtered soybean milk into a soybean milk dispensing barrel;
(4) And (3) curdling: keeping the temperature of the soybean milk in the soybean milk dropping barrel to 80+/-5 ℃, then stirring the soybean milk, adding brine into the soybean milk in the stirring process, continuing stirring after the brine is added, stopping stirring until the soybean milk is in the soybean milk, and sealing the soybean milk for 15-18 min to separate and settle the soybean milk from the liquid;
(5) Preparation of wheat flour and millet flour extracts: uniformly mixing the wheat flour and the millet flour to form mixed powder; preparing a mixed enzymolysis solution of cellulase, sodium citrate and licorice-orange peel extract, adding the mixed powder into the mixed enzymolysis solution to form a mixed solution, carrying out water bath constant temperature to 50+/-2 ℃, carrying out heat preservation and enzymolysis for 100-150 min, heating to 100 ℃ after enzymolysis is finished, inactivating enzymes for 8-10 min, filtering out a liquid phase after solid phase, concentrating under reduced pressure, and freeze-drying to remove the liquid phase to obtain the wheat flour and millet flour extract;
(6) Pressing an upper plate: mixing the tofu pudding, the wheat flour and the millet flour extract, filling into a dried bean curd mould, and pressing to form to obtain a bean curd blank;
(7) Cutting into blocks: cutting the bean curd blank into diced bean curd;
(8) Seasoning: adding the star anise, the fennel, the cinnamon and the medlar into clear water, boiling for 80-100 min with small fire to obtain the dried bean curd, then turning off the fire, mixing the sesame oil, the white sugar, the monosodium glutamate and the soy sauce to obtain a seasoning liquid, maintaining the temperature of the seasoning liquid to be 80+/-2 ℃, adding the diced bean curd into the seasoning liquid, preserving the temperature for more than 60min, and then fishing out, filtering and drying the diced bean curd to obtain the seasoned dried bean curd;
(9) And (3) packaging: packaging the dried bean curd with a packaging bag, sealing and sterilizing to obtain a dried bean curd finished product;
the preparation method of the licorice-citrus peel extract comprises the following steps: cutting liquorice and orange peel into liquorice diced pieces and orange peel diced pieces respectively, uniformly mixing the liquorice diced pieces and the orange peel diced pieces to form mixed diced pieces, adding deionized water into the mixed diced pieces Ding Zhong, carrying out water bath constant temperature to 80+/-5 ℃ for heat preservation and extraction for 80-120 min, condensing and refluxing in the heat preservation process, carrying out air cooling to normal temperature after heat preservation, filtering, and concentrating the liquid phase under reduced pressure to obtain the liquorice-orange peel extract.
Further, the raw material components are as follows in parts by weight: 100 parts of soybean, 6-8 parts of sesame oil, 1-2 parts of fennel, 20-30 parts of wheat flour, 10-18 parts of millet flour, 1-2 parts of star anise, 0.8-1 part of cassia bark, 2-3 parts of medlar, 3-5 parts of white sugar, 2-3 parts of monosodium glutamate and 15-20 parts of soy sauce.
Further, the soaked soybeans and clear water are mixed together by equal mass and ground for pulping.
Further, in the mixed enzymolysis liquid, the mixing mass ratio of cellulase, sodium citrate and licorice-orange peel extract is as follows: sodium citrate: licorice-citrus peel extract = 2-3 g:0.4 to 0.7g:100mL, wherein the solid-liquid ratio of the mixed powder to the mixed enzymolysis liquid is that the mixed powder/the mixed enzymolysis liquid=1 g: 26-30 mL.
Further, the mass ratio of the star anise, the fennel, the cinnamon and the medlar in the clear water is that the star anise: fennel: cinnamon bark: medlar: clear water = 1-2: 1-2: 0.8 to 1: 2-3: 100.
further, the mixing mass ratio of the liquorice diced pieces to the orange peel diced pieces is as follows: citrus Pi Suiding =1 to 10:10.
Further, the solid-liquid mass ratio of the mixed crushed Ding Zhong to the deionized water is that the mixed crushed diced/deionized water=1:20; the liquid phase was concentrated under reduced pressure to 1/5 of the pre-concentration volume.
The invention has the beneficial effects that: the coarse cereal dried bean curd prepared by the method has higher alfalfa element content, obviously improves the nutrition and health care value of the dried bean curd, has simple preparation process and is beneficial to mass production and popularization.
Drawings
FIG. 1 is a graph showing the comparison of the content of alfalfa hormone in dried tofu prepared by the methods of the examples and comparative examples of the present invention.
Detailed Description
The invention is further illustrated below with reference to examples.
Example 1
A method for preparing coarse cereal dried bean curd comprises the following steps:
(1) Weighing raw material components, wherein the raw material components comprise soybean, sesame oil, fennel, wheat flour, millet flour, star anise, cinnamon, medlar, white sugar, monosodium glutamate and soy sauce; the raw material components are as follows in parts by weight: 100 parts of soybean, 6 parts of sesame oil, 1 part of fennel, 20 parts of wheat flour, 10 parts of millet flour, 1 part of star anise, 0.8 part of cassia bark, 2 parts of medlar, 3 parts of white sugar, 2 parts of monosodium glutamate and 20 parts of soy sauce;
(2) Soaking beans: soaking the soybeans in clear water, regulating the water temperature to be constant at 30+/-3 ℃, and soaking for 6 hours;
(3) Boiling pulp: mixing soaked soybeans with clear water, grinding to obtain soybean milk, filtering with a filter cloth to remove large-particle soybean dregs, placing the filtered soybean milk into a soybean milk boiling barrel, boiling for 5min at 96 ℃, stopping heating, filtering the soybean milk in the soybean milk boiling barrel again, and pouring the filtered soybean milk into a soybean milk dispensing barrel;
(4) And (3) curdling: keeping the temperature of the soybean milk in the soybean milk dropping barrel to 80+/-5 ℃, then stirring the soybean milk, adding brine into the soybean milk in the stirring process, continuing stirring after the brine is added, stopping stirring until the soybean milk is in the soybean milk, and sealing the soybean milk for 15min to separate and settle the soybean milk from the liquid;
(5) Preparation of wheat flour and millet flour extracts: uniformly mixing the wheat flour and the millet flour to form mixed powder; preparing a mixed enzymolysis solution of cellulase, sodium citrate and liquorice-citrus peel extracting solution, wherein the mixed enzymolysis solution comprises the following components in percentage by mass: sodium citrate: licorice-citrus peel extract = 2g:0.4g:100mL, adding the mixed powder into the mixed enzymolysis liquid to form a mixed liquid, wherein the solid-liquid ratio of the mixed powder to the mixed enzymolysis liquid is mixed powder/mixed enzymolysis liquid=1 g:26mL; the mixed liquor is subjected to water bath constant temperature to 50+/-2 ℃, heat preservation and enzymolysis for 120min, heating to 100 ℃ after enzymolysis is finished, inactivating enzymes for 10min, filtering out a liquid phase after solid phase, concentrating under reduced pressure, and freeze-drying to remove the liquid phase, thus obtaining the wheat flour and millet flour extract;
(6) Pressing an upper plate: mixing the tofu pudding, the wheat flour and the millet flour extract, filling into a dried bean curd mould, and pressing to form to obtain a bean curd blank;
(7) Cutting into blocks: cutting the bean curd blank into diced bean curd;
(8) Seasoning: adding the star anise, the fennel, the cinnamon and the medlar into clear water, wherein the mass ratio of the star anise, the fennel, the cinnamon and the medlar into the clear water is as follows: fennel: cinnamon bark: medlar: clear water = 1:1:0.8:2:100; boiling with slow fire for 80min to obtain, then turning off the fire, mixing the sesame oil, white sugar, monosodium glutamate and soy sauce to obtain a seasoning liquid, maintaining the temperature of the seasoning liquid to be 80+/-2 ℃, adding the diced bean curd into the seasoning liquid, preserving heat for 60min, then fishing out, filtering, and drying to obtain the seasoned dried bean curd;
(9) And (3) packaging: packaging the dried bean curd with a packaging bag, sealing and sterilizing to obtain a dried bean curd finished product;
the preparation method of the licorice-citrus peel extract comprises the following steps: respectively cutting liquorice and orange peel into liquorice diced pieces and orange peel diced pieces, uniformly mixing the liquorice diced pieces and the orange peel diced pieces to form mixed diced pieces, wherein the mixing mass ratio of the liquorice diced pieces to the orange peel diced pieces is that: citrus Pi Suiding =1:10; adding deionized water to the mixed crushed Ding Zhong, wherein the solid-liquid mass ratio of the mixed crushed Ding Zhong to the deionized water is that the mixed crushed butyl/deionized water=1:20; extracting in water bath at constant temperature of 80+ -5deg.C for 80min, condensing and refluxing during the heat preservation process, air cooling to normal temperature after heat preservation, filtering, concentrating the liquid phase under reduced pressure to 1/5 of the volume before concentration to obtain the Glycyrrhrizae radix-pericarpium Citri Tangerinae extractive solution.
Example 2
A method for preparing coarse cereal dried bean curd comprises the following steps:
(1) Weighing raw material components, wherein the raw material components comprise soybean, sesame oil, fennel, wheat flour, millet flour, star anise, cinnamon, medlar, white sugar, monosodium glutamate and soy sauce; the raw material components are as follows in parts by weight: 100 parts of soybean, 6 parts of sesame oil, 1 part of fennel, 24 parts of wheat flour, 14 parts of millet flour, 1 part of star anise, 0.8 part of cassia bark, 2 parts of medlar, 3 parts of white sugar, 2 parts of monosodium glutamate and 20 parts of soy sauce;
(2) Soaking beans: soaking the soybeans in clear water, regulating the water temperature to be constant at 30+/-3 ℃, and soaking for 6 hours;
(3) Boiling pulp: mixing soaked soybeans with clear water, grinding to obtain soybean milk, filtering with a filter cloth to remove large-particle soybean dregs, placing the filtered soybean milk into a soybean milk boiling barrel, boiling for 5min at 96 ℃, stopping heating, filtering the soybean milk in the soybean milk boiling barrel again, and pouring the filtered soybean milk into a soybean milk dispensing barrel;
(4) And (3) curdling: keeping the temperature of the soybean milk in the soybean milk dropping barrel to 80+/-5 ℃, then stirring the soybean milk, adding brine into the soybean milk in the stirring process, continuing stirring after the brine is added, stopping stirring until the soybean milk is in the soybean milk, and sealing the soybean milk for 15min to separate and settle the soybean milk from the liquid;
(5) Preparation of wheat flour and millet flour extracts: uniformly mixing the wheat flour and the millet flour to form mixed powder; preparing a mixed enzymolysis solution of cellulase, sodium citrate and liquorice-citrus peel extracting solution, wherein the mixed enzymolysis solution comprises the following components in percentage by mass: sodium citrate: licorice-citrus peel extract = 2g:0.5g:100mL, adding the mixed powder into the mixed enzymolysis liquid to form a mixed liquid, wherein the solid-liquid ratio of the mixed powder to the mixed enzymolysis liquid is mixed powder/mixed enzymolysis liquid=1 g:26mL; the mixed liquor is subjected to water bath constant temperature to 50+/-2 ℃, heat preservation and enzymolysis for 120min, heating to 100 ℃ after enzymolysis is finished, inactivating enzymes for 10min, filtering out a liquid phase after solid phase, concentrating under reduced pressure, and freeze-drying to remove the liquid phase, thus obtaining the wheat flour and millet flour extract;
(6) Pressing an upper plate: mixing the tofu pudding, the wheat flour and the millet flour extract, filling into a dried bean curd mould, and pressing to form to obtain a bean curd blank;
(7) Cutting into blocks: cutting the bean curd blank into diced bean curd;
(8) Seasoning: adding the star anise, the fennel, the cinnamon and the medlar into clear water, wherein the mass ratio of the star anise, the fennel, the cinnamon and the medlar into the clear water is as follows: fennel: cinnamon bark: medlar: clear water = 1:1:0.8:2:100; boiling with slow fire for 80min to obtain, then turning off the fire, mixing the sesame oil, white sugar, monosodium glutamate and soy sauce to obtain a seasoning liquid, maintaining the temperature of the seasoning liquid to be 80+/-2 ℃, adding the diced bean curd into the seasoning liquid, preserving heat for 60min, then fishing out, filtering, and drying to obtain the seasoned dried bean curd;
(9) And (3) packaging: packaging the dried bean curd with a packaging bag, sealing and sterilizing to obtain a dried bean curd finished product;
the preparation method of the licorice-citrus peel extract comprises the following steps: respectively cutting liquorice and orange peel into liquorice diced pieces and orange peel diced pieces, uniformly mixing the liquorice diced pieces and the orange peel diced pieces to form mixed diced pieces, wherein the mixing mass ratio of the liquorice diced pieces to the orange peel diced pieces is that: citrus Pi Suiding =3:10; adding deionized water to the mixed crushed Ding Zhong, wherein the solid-liquid mass ratio of the mixed crushed Ding Zhong to the deionized water is that the mixed crushed butyl/deionized water=1:20; extracting in water bath at constant temperature of 80+ -5deg.C for 80min, condensing and refluxing during the heat preservation process, air cooling to normal temperature after heat preservation, filtering, concentrating the liquid phase under reduced pressure to 1/5 of the volume before concentration to obtain the Glycyrrhrizae radix-pericarpium Citri Tangerinae extractive solution.
Example 3
A method for preparing coarse cereal dried bean curd comprises the following steps:
(1) Weighing raw material components, wherein the raw material components comprise soybean, sesame oil, fennel, wheat flour, millet flour, star anise, cinnamon, medlar, white sugar, monosodium glutamate and soy sauce; the raw material components are as follows in parts by weight: 100 parts of soybean, 6 parts of sesame oil, 1 part of fennel, 27 parts of wheat flour, 16 parts of millet flour, 1 part of star anise, 0.8 part of cassia bark, 2 parts of medlar, 3 parts of white sugar, 2 parts of monosodium glutamate and 20 parts of soy sauce;
(2) Soaking beans: soaking the soybeans in clear water, regulating the water temperature to be constant at 30+/-3 ℃, and soaking for 6 hours;
(3) Boiling pulp: mixing soaked soybeans with clear water, grinding to obtain soybean milk, filtering with a filter cloth to remove large-particle soybean dregs, placing the filtered soybean milk into a soybean milk boiling barrel, boiling for 5min at 96 ℃, stopping heating, filtering the soybean milk in the soybean milk boiling barrel again, and pouring the filtered soybean milk into a soybean milk dispensing barrel;
(4) And (3) curdling: keeping the temperature of the soybean milk in the soybean milk dropping barrel to 80+/-5 ℃, then stirring the soybean milk, adding brine into the soybean milk in the stirring process, continuing stirring after the brine is added, stopping stirring until the soybean milk is in the soybean milk, and sealing the soybean milk for 15min to separate and settle the soybean milk from the liquid;
(5) Preparation of wheat flour and millet flour extracts: uniformly mixing the wheat flour and the millet flour to form mixed powder; preparing a mixed enzymolysis solution of cellulase, sodium citrate and liquorice-citrus peel extracting solution, wherein the mixed enzymolysis solution comprises the following components in percentage by mass: sodium citrate: licorice-citrus peel extract = 3g:0.6g:100mL, adding the mixed powder into the mixed enzymolysis liquid to form a mixed liquid, wherein the solid-liquid ratio of the mixed powder to the mixed enzymolysis liquid is mixed powder/mixed enzymolysis liquid=1 g:26mL; the mixed liquor is subjected to water bath constant temperature to 50+/-2 ℃, heat preservation and enzymolysis for 120min, heating to 100 ℃ after enzymolysis is finished, inactivating enzymes for 10min, filtering out a liquid phase after solid phase, concentrating under reduced pressure, and freeze-drying to remove the liquid phase, thus obtaining the wheat flour and millet flour extract;
(6) Pressing an upper plate: mixing the tofu pudding, the wheat flour and the millet flour extract, filling into a dried bean curd mould, and pressing to form to obtain a bean curd blank;
(7) Cutting into blocks: cutting the bean curd blank into diced bean curd;
(8) Seasoning: adding the star anise, the fennel, the cinnamon and the medlar into clear water, wherein the mass ratio of the star anise, the fennel, the cinnamon and the medlar into the clear water is as follows: fennel: cinnamon bark: medlar: clear water = 1:1:0.8:2:100; boiling with slow fire for 80min to obtain, then turning off the fire, mixing the sesame oil, white sugar, monosodium glutamate and soy sauce to obtain a seasoning liquid, maintaining the temperature of the seasoning liquid to be 80+/-2 ℃, adding the diced bean curd into the seasoning liquid, preserving heat for 60min, then fishing out, filtering, and drying to obtain the seasoned dried bean curd;
(9) And (3) packaging: packaging the dried bean curd with a packaging bag, sealing and sterilizing to obtain a dried bean curd finished product;
the preparation method of the licorice-citrus peel extract comprises the following steps: respectively cutting liquorice and orange peel into liquorice diced pieces and orange peel diced pieces, uniformly mixing the liquorice diced pieces and the orange peel diced pieces to form mixed diced pieces, wherein the mixing mass ratio of the liquorice diced pieces to the orange peel diced pieces is that: citrus Pi Suiding =8:10; adding deionized water to the mixed crushed Ding Zhong, wherein the solid-liquid mass ratio of the mixed crushed Ding Zhong to the deionized water is that the mixed crushed butyl/deionized water=1:20; extracting in water bath at constant temperature of 80+ -5deg.C for 80min, condensing and refluxing during the heat preservation process, air cooling to normal temperature after heat preservation, filtering, concentrating the liquid phase under reduced pressure to 1/5 of the volume before concentration to obtain the Glycyrrhrizae radix-pericarpium Citri Tangerinae extractive solution.
Example 4
A method for preparing coarse cereal dried bean curd comprises the following steps:
(1) Weighing raw material components, wherein the raw material components comprise soybean, sesame oil, fennel, wheat flour, millet flour, star anise, cinnamon, medlar, white sugar, monosodium glutamate and soy sauce; the raw material components are as follows in parts by weight: 100 parts of soybean, 6 parts of sesame oil, 1 part of fennel, 30 parts of wheat flour, 18 parts of millet flour, 1 part of star anise, 0.8 part of cassia bark, 2 parts of medlar, 3 parts of white sugar, 2 parts of monosodium glutamate and 20 parts of soy sauce;
(2) Soaking beans: soaking the soybeans in clear water, regulating the water temperature to be constant at 30+/-3 ℃, and soaking for 6 hours;
(3) Boiling pulp: mixing soaked soybeans with clear water, grinding to obtain soybean milk, filtering with a filter cloth to remove large-particle soybean dregs, placing the filtered soybean milk into a soybean milk boiling barrel, boiling for 5min at 96 ℃, stopping heating, filtering the soybean milk in the soybean milk boiling barrel again, and pouring the filtered soybean milk into a soybean milk dispensing barrel;
(4) And (3) curdling: keeping the temperature of the soybean milk in the soybean milk dropping barrel to 80+/-5 ℃, then stirring the soybean milk, adding brine into the soybean milk in the stirring process, continuing stirring after the brine is added, stopping stirring until the soybean milk is in the soybean milk, and sealing the soybean milk for 15min to separate and settle the soybean milk from the liquid;
(5) Preparation of wheat flour and millet flour extracts: uniformly mixing the wheat flour and the millet flour to form mixed powder; preparing a mixed enzymolysis solution of cellulase, sodium citrate and liquorice-citrus peel extracting solution, wherein the mixed enzymolysis solution comprises the following components in percentage by mass: sodium citrate: licorice-citrus peel extract = 3g:0.7g:100mL, adding the mixed powder into the mixed enzymolysis liquid to form a mixed liquid, wherein the solid-liquid ratio of the mixed powder to the mixed enzymolysis liquid is mixed powder/mixed enzymolysis liquid=1 g:26mL; the mixed liquor is subjected to water bath constant temperature to 50+/-2 ℃, heat preservation and enzymolysis for 120min, heating to 100 ℃ after enzymolysis is finished, inactivating enzymes for 10min, filtering out a liquid phase after solid phase, concentrating under reduced pressure, and freeze-drying to remove the liquid phase, thus obtaining the wheat flour and millet flour extract;
(6) Pressing an upper plate: mixing the tofu pudding, the wheat flour and the millet flour extract, filling into a dried bean curd mould, and pressing to form to obtain a bean curd blank;
(7) Cutting into blocks: cutting the bean curd blank into diced bean curd;
(8) Seasoning: adding the star anise, the fennel, the cinnamon and the medlar into clear water, wherein the mass ratio of the star anise, the fennel, the cinnamon and the medlar into the clear water is as follows: fennel: cinnamon bark: medlar: clear water = 1:1:0.8:2:100; boiling with slow fire for 80min to obtain, then turning off the fire, mixing the sesame oil, white sugar, monosodium glutamate and soy sauce to obtain a seasoning liquid, maintaining the temperature of the seasoning liquid to be 80+/-2 ℃, adding the diced bean curd into the seasoning liquid, preserving heat for 60min, then fishing out, filtering, and drying to obtain the seasoned dried bean curd;
(9) And (3) packaging: packaging the dried bean curd with a packaging bag, sealing and sterilizing to obtain a dried bean curd finished product;
the preparation method of the licorice-citrus peel extract comprises the following steps: respectively cutting liquorice and orange peel into liquorice diced pieces and orange peel diced pieces, uniformly mixing the liquorice diced pieces and the orange peel diced pieces to form mixed diced pieces, wherein the mixing mass ratio of the liquorice diced pieces to the orange peel diced pieces is that: citrus Pi Suiding =10:10; adding deionized water to the mixed crushed Ding Zhong, wherein the solid-liquid mass ratio of the mixed crushed Ding Zhong to the deionized water is that the mixed crushed butyl/deionized water=1:20; extracting in water bath at constant temperature of 80+ -5deg.C for 80min, condensing and refluxing during the heat preservation process, air cooling to normal temperature after heat preservation, filtering, concentrating the liquid phase under reduced pressure to 1/5 of the volume before concentration to obtain the Glycyrrhrizae radix-pericarpium Citri Tangerinae extractive solution.
Comparative example 1
A method for preparing coarse cereal dried bean curd comprises the following steps:
(1) Weighing raw material components, wherein the raw material components comprise soybean, sesame oil, fennel, wheat flour, millet flour, star anise, cinnamon, medlar, white sugar, monosodium glutamate and soy sauce; the raw material components are as follows in parts by weight: 100 parts of soybean, 6 parts of sesame oil, 1 part of fennel, 24 parts of wheat flour, 14 parts of millet flour, 1 part of star anise, 0.8 part of cassia bark, 2 parts of medlar, 3 parts of white sugar, 2 parts of monosodium glutamate and 20 parts of soy sauce;
(2) Soaking beans: soaking the soybeans in clear water, regulating the water temperature to be constant at 30+/-3 ℃, and soaking for 6 hours;
(3) Boiling pulp: mixing soaked soybeans with clear water, grinding to obtain soybean milk, filtering with a filter cloth to remove large-particle soybean dregs, placing the filtered soybean milk into a soybean milk boiling barrel, boiling for 5min at 96 ℃, stopping heating, filtering the soybean milk in the soybean milk boiling barrel again, and pouring the filtered soybean milk into a soybean milk dispensing barrel;
(4) And (3) curdling: keeping the temperature of the soybean milk in the soybean milk dropping barrel to 80+/-5 ℃, then stirring the soybean milk, adding brine into the soybean milk in the stirring process, continuing stirring after the brine is added, stopping stirring until the soybean milk is in the soybean milk, and sealing the soybean milk for 15min to separate and settle the soybean milk from the liquid;
(5) Preparation of wheat flour and millet flour extracts: uniformly mixing the wheat flour and the millet flour to form mixed powder; preparing a mixed enzymolysis liquid of cellulase, sodium citrate and deionized water, wherein the mixed enzymolysis liquid comprises the following components in percentage by mass: sodium citrate: deionized water = 2g:0.5g:100mL, adding the mixed powder into the mixed enzymolysis liquid to form a mixed liquid, wherein the solid-liquid ratio of the mixed powder to the mixed enzymolysis liquid is mixed powder/mixed enzymolysis liquid=1 g:26mL; the mixed liquor is subjected to water bath constant temperature to 50+/-2 ℃, heat preservation and enzymolysis for 120min, heating to 100 ℃ after enzymolysis is finished, inactivating enzymes for 10min, filtering out a liquid phase after solid phase, concentrating under reduced pressure, and freeze-drying to remove the liquid phase, thus obtaining the wheat flour and millet flour extract;
(6) Pressing an upper plate: mixing the tofu pudding, the wheat flour and the millet flour extract, filling into a dried bean curd mould, and pressing to form to obtain a bean curd blank;
(7) Cutting into blocks: cutting the bean curd blank into diced bean curd;
(8) Seasoning: adding the star anise, the fennel, the cinnamon and the medlar into clear water, wherein the mass ratio of the star anise, the fennel, the cinnamon and the medlar into the clear water is as follows: fennel: cinnamon bark: medlar: clear water = 1:1:0.8:2:100; boiling with slow fire for 80min to obtain, then turning off the fire, mixing the sesame oil, white sugar, monosodium glutamate and soy sauce to obtain a seasoning liquid, maintaining the temperature of the seasoning liquid to be 80+/-2 ℃, adding the diced bean curd into the seasoning liquid, preserving heat for 60min, then fishing out, filtering, and drying to obtain the seasoned dried bean curd;
(9) And (3) packaging: packaging the dried bean curd with a packaging bag, sealing and sterilizing to obtain a dried bean curd finished product.
Comparative example 2
A method for preparing coarse cereal dried bean curd comprises the following steps:
(1) Weighing raw material components, wherein the raw material components comprise soybean, sesame oil, fennel, wheat flour, millet flour, star anise, cinnamon, medlar, white sugar, monosodium glutamate and soy sauce; the raw material components are as follows in parts by weight: 100 parts of soybean, 6 parts of sesame oil, 1 part of fennel, 24 parts of wheat flour, 14 parts of millet flour, 1 part of star anise, 0.8 part of cassia bark, 2 parts of medlar, 3 parts of white sugar, 2 parts of monosodium glutamate and 20 parts of soy sauce;
(2) Soaking beans: soaking the soybeans in clear water, regulating the water temperature to be constant at 30+/-3 ℃, and soaking for 6 hours;
(3) Boiling pulp: mixing soaked soybeans with clear water, grinding to obtain soybean milk, filtering with a filter cloth to remove large-particle soybean dregs, placing the filtered soybean milk into a soybean milk boiling barrel, boiling for 5min at 96 ℃, stopping heating, filtering the soybean milk in the soybean milk boiling barrel again, and pouring the filtered soybean milk into a soybean milk dispensing barrel;
(4) And (3) curdling: keeping the temperature of the soybean milk in the soybean milk dropping barrel to 80+/-5 ℃, then stirring the soybean milk, adding brine into the soybean milk in the stirring process, continuing stirring after the brine is added, stopping stirring until the soybean milk is in the soybean milk, and sealing the soybean milk for 15min to separate and settle the soybean milk from the liquid;
(5) Preparation of wheat flour and millet flour extracts: uniformly mixing the wheat flour and the millet flour to form mixed powder; preparing a mixed enzymolysis liquid of cellulase, sodium citrate and deionized water, wherein the mixed enzymolysis liquid comprises the following components in percentage by mass: sodium citrate: deionized water = 2g:0.5g:100mL, adding the mixed powder into the mixed enzymolysis liquid to form a mixed liquid, wherein the solid-liquid ratio of the mixed powder to the mixed enzymolysis liquid is mixed powder/mixed enzymolysis liquid=1 g:26mL; the mixed liquor is subjected to water bath constant temperature to 50+/-2 ℃, heat preservation and enzymolysis for 120min, heating to 100 ℃ after enzymolysis is finished, inactivating enzyme for 10min, then adding 100mL of licorice-orange peel extracting solution, filtering out a liquid phase after solid phase, concentrating under reduced pressure, and freeze-drying to remove the liquid phase, thus obtaining the wheat flour and millet flour extract;
(6) Pressing an upper plate: mixing the tofu pudding, the wheat flour and the millet flour extract, filling into a dried bean curd mould, and pressing to form to obtain a bean curd blank;
(7) Cutting into blocks: cutting the bean curd blank into diced bean curd;
(8) Seasoning: adding the star anise, the fennel, the cinnamon and the medlar into clear water, wherein the mass ratio of the star anise, the fennel, the cinnamon and the medlar into the clear water is as follows: fennel: cinnamon bark: medlar: clear water = 1:1:0.8:2:100; boiling with slow fire for 80min to obtain, then turning off the fire, mixing the sesame oil, white sugar, monosodium glutamate and soy sauce to obtain a seasoning liquid, maintaining the temperature of the seasoning liquid to be 80+/-2 ℃, adding the diced bean curd into the seasoning liquid, preserving heat for 60min, then fishing out, filtering, and drying to obtain the seasoned dried bean curd;
(9) And (3) packaging: packaging the dried bean curd with a packaging bag, sealing and sterilizing to obtain a dried bean curd finished product;
the preparation method of the licorice-citrus peel extract comprises the following steps: respectively cutting liquorice and orange peel into liquorice diced pieces and orange peel diced pieces, uniformly mixing the liquorice diced pieces and the orange peel diced pieces to form mixed diced pieces, wherein the mixing mass ratio of the liquorice diced pieces to the orange peel diced pieces is that: citrus Pi Suiding =3:10; adding deionized water to the mixed crushed Ding Zhong, wherein the solid-liquid mass ratio of the mixed crushed Ding Zhong to the deionized water is that the mixed crushed butyl/deionized water=1:20; extracting in water bath at constant temperature of 80+ -5deg.C for 80min, condensing and refluxing during the heat preservation process, air cooling to normal temperature after heat preservation, filtering, concentrating the liquid phase under reduced pressure to 1/5 of the volume before concentration to obtain the Glycyrrhrizae radix-pericarpium Citri Tangerinae extractive solution.
Comparative example 3
A method for preparing coarse cereal dried bean curd comprises the following steps:
(1) Weighing raw material components, wherein the raw material components comprise soybean, sesame oil, fennel, wheat flour, millet flour, star anise, cinnamon, medlar, white sugar, monosodium glutamate and soy sauce; the raw material components are as follows in parts by weight: 100 parts of soybean, 6 parts of sesame oil, 1 part of fennel, 24 parts of wheat flour, 14 parts of millet flour, 1 part of star anise, 0.8 part of cassia bark, 2 parts of medlar, 3 parts of white sugar, 2 parts of monosodium glutamate and 20 parts of soy sauce;
(2) Soaking beans: soaking the soybeans in clear water, regulating the water temperature to be constant at 30+/-3 ℃, and soaking for 6 hours;
(3) Boiling pulp: mixing soaked soybeans with clear water, grinding to obtain soybean milk, filtering with a filter cloth to remove large-particle soybean dregs, placing the filtered soybean milk into a soybean milk boiling barrel, boiling for 5min at 96 ℃, stopping heating, filtering the soybean milk in the soybean milk boiling barrel again, and pouring the filtered soybean milk into a soybean milk dispensing barrel;
(4) And (3) curdling: keeping the temperature of the soybean milk in the soybean milk dropping barrel to 80+/-5 ℃, then stirring the soybean milk, adding brine into the soybean milk in the stirring process, continuing stirring after the brine is added, stopping stirring until the soybean milk is in the soybean milk, and sealing the soybean milk for 15min to separate and settle the soybean milk from the liquid;
(5) Preparation of wheat flour and millet flour extracts: uniformly mixing the wheat flour and the millet flour to form mixed powder; preparing a mixed enzymolysis solution of cellulase, sodium citrate and liquorice extract, wherein the mixed enzymolysis solution comprises the following components in percentage by mass: sodium citrate: licorice extract = 2g:0.5g:100mL, adding the mixed powder into the mixed enzymolysis liquid to form a mixed liquid, wherein the solid-liquid ratio of the mixed powder to the mixed enzymolysis liquid is mixed powder/mixed enzymolysis liquid=1 g:26mL; the mixed liquor is subjected to water bath constant temperature to 50+/-2 ℃, heat preservation and enzymolysis for 120min, heating to 100 ℃ after enzymolysis is finished, inactivating enzymes for 10min, filtering out a liquid phase after solid phase, concentrating under reduced pressure, and freeze-drying to remove the liquid phase, thus obtaining the wheat flour and millet flour extract;
(6) Pressing an upper plate: mixing the tofu pudding, the wheat flour and the millet flour extract, filling into a dried bean curd mould, and pressing to form to obtain a bean curd blank;
(7) Cutting into blocks: cutting the bean curd blank into diced bean curd;
(8) Seasoning: adding the star anise, the fennel, the cinnamon and the medlar into clear water, wherein the mass ratio of the star anise, the fennel, the cinnamon and the medlar into the clear water is as follows: fennel: cinnamon bark: medlar: clear water = 1:1:0.8:2:100; boiling with slow fire for 80min to obtain, then turning off the fire, mixing the sesame oil, white sugar, monosodium glutamate and soy sauce to obtain a seasoning liquid, maintaining the temperature of the seasoning liquid to be 80+/-2 ℃, adding the diced bean curd into the seasoning liquid, preserving heat for 60min, then fishing out, filtering, and drying to obtain the seasoned dried bean curd;
(9) And (3) packaging: packaging the dried bean curd with a packaging bag, sealing and sterilizing to obtain a dried bean curd finished product;
the preparation method of the licorice extract comprises the following steps: chopping liquorice to form chopped liquorice, adding deionized water into the chopped liquorice Ding Zhong, wherein the solid-liquid mass ratio of the chopped liquorice Ding Zhong to the deionized water is that the chopped liquorice/the deionized water=1:20; extracting in water bath at constant temperature of 80+ -5deg.C for 80min, condensing and refluxing during the heat preservation process, air cooling to normal temperature after heat preservation, filtering, concentrating the liquid phase under reduced pressure to 1/5 of the volume before concentration to obtain Glycyrrhrizae radix extractive solution.
Comparative example 4
A method for preparing coarse cereal dried bean curd comprises the following steps:
(1) Weighing raw material components, wherein the raw material components comprise soybean, sesame oil, fennel, wheat flour, millet flour, star anise, cinnamon, medlar, white sugar, monosodium glutamate and soy sauce; the raw material components are as follows in parts by weight: 100 parts of soybean, 6 parts of sesame oil, 1 part of fennel, 24 parts of wheat flour, 14 parts of millet flour, 1 part of star anise, 0.8 part of cassia bark, 2 parts of medlar, 3 parts of white sugar, 2 parts of monosodium glutamate and 20 parts of soy sauce;
(2) Soaking beans: soaking the soybeans in clear water, regulating the water temperature to be constant at 30+/-3 ℃, and soaking for 6 hours;
(3) Boiling pulp: mixing soaked soybeans with clear water, grinding to obtain soybean milk, filtering with a filter cloth to remove large-particle soybean dregs, placing the filtered soybean milk into a soybean milk boiling barrel, boiling for 5min at 96 ℃, stopping heating, filtering the soybean milk in the soybean milk boiling barrel again, and pouring the filtered soybean milk into a soybean milk dispensing barrel;
(4) And (3) curdling: keeping the temperature of the soybean milk in the soybean milk dropping barrel to 80+/-5 ℃, then stirring the soybean milk, adding brine into the soybean milk in the stirring process, continuing stirring after the brine is added, stopping stirring until the soybean milk is in the soybean milk, and sealing the soybean milk for 15min to separate and settle the soybean milk from the liquid;
(5) Preparation of wheat flour and millet flour extracts: uniformly mixing the wheat flour and the millet flour to form mixed powder; preparing a mixed enzymolysis solution of cellulase, sodium citrate and citrus peel extract, wherein the mixed enzymolysis solution comprises the following components in percentage by mass: sodium citrate: citrus peel extract = 2g:0.5g:100mL, adding the mixed powder into the mixed enzymolysis liquid to form a mixed liquid, wherein the solid-liquid ratio of the mixed powder to the mixed enzymolysis liquid is mixed powder/mixed enzymolysis liquid=1 g:26mL; the mixed liquor is subjected to water bath constant temperature to 50+/-2 ℃, heat preservation and enzymolysis for 120min, heating to 100 ℃ after enzymolysis is finished, inactivating enzymes for 10min, filtering out a liquid phase after solid phase, concentrating under reduced pressure, and freeze-drying to remove the liquid phase, thus obtaining the wheat flour and millet flour extract;
(6) Pressing an upper plate: mixing the tofu pudding, the wheat flour and the millet flour extract, filling into a dried bean curd mould, and pressing to form to obtain a bean curd blank;
(7) Cutting into blocks: cutting the bean curd blank into diced bean curd;
(8) Seasoning: adding the star anise, the fennel, the cinnamon and the medlar into clear water, wherein the mass ratio of the star anise, the fennel, the cinnamon and the medlar into the clear water is as follows: fennel: cinnamon bark: medlar: clear water = 1:1:0.8:2:100; boiling with slow fire for 80min to obtain, then turning off the fire, mixing the sesame oil, white sugar, monosodium glutamate and soy sauce to obtain a seasoning liquid, maintaining the temperature of the seasoning liquid to be 80+/-2 ℃, adding the diced bean curd into the seasoning liquid, preserving heat for 60min, then fishing out, filtering, and drying to obtain the seasoned dried bean curd;
(9) And (3) packaging: packaging the dried bean curd with a packaging bag, sealing and sterilizing to obtain a dried bean curd finished product;
the preparation method of the citrus peel extract comprises the following steps: cutting orange peel into pieces of orange peel, adding deionized water into the orange Pi Suiding, wherein the mass ratio of solid to liquid in the deionized water in the orange Pi Suiding is that the pieces of orange peel/the deionized water=1:20; extracting in water bath at constant temperature of 80+ -5deg.C for 80min, condensing and refluxing during the heat preservation process, air cooling to normal temperature after heat preservation, filtering, concentrating the liquid phase under reduced pressure to 1/5 of the volume before concentration to obtain the citrus peel extract.
Example 5
The content of alfalfa hormone in the dried bean curd finished products prepared by the methods of the above examples and comparative examples was measured, and the results are shown in FIG. 1. As can be seen from fig. 1, the content of alfalfa element in the coarse cereal dried bean curd prepared by the method is high, so that the nutrition and health care value of the dried bean curd are remarkably improved, the preparation process is simple, and the large-scale production and popularization are facilitated. Comparative example 2 and each comparative example show that the licorice-orange peel extract of the invention can optimize the activity of cellulase, improve the enzymolysis effect of wheat flour and millet flour, and is more beneficial to the dissolution and extraction of the active substance alfalfa extract; comparative example 2 and comparative examples 3 to 4 show that the effect of the licorice and citrus peel complex extract is significantly better than that of the single extract, probably because the different substances in the licorice and citrus peel can increase the activity of cellulase in different aspects, such as increasing the stability of cellulase, increasing its solubility, etc.
The foregoing detailed description of the embodiments of the present invention will be provided to those skilled in the art, and the detailed description and the examples should not be construed as limiting the invention.
Claims (7)
1. The preparation method of the coarse cereal dried bean curd is characterized by comprising the following steps of:
(1) Weighing raw material components, wherein the raw material components comprise soybean, sesame oil, fennel, wheat flour, millet flour, star anise, cinnamon, medlar, white sugar, monosodium glutamate and soy sauce;
(2) Soaking beans: soaking the soybeans in clear water, regulating the water temperature to be constant at 30+/-3 ℃, and soaking for 6-7 hours;
(3) Boiling pulp: grinding soaked soybeans and clear water together to prepare soybean milk, filtering the soybean milk by using filter cloth to remove large-particle soybean dregs, placing the filtered soybean milk into a soybean milk boiling barrel, heating to a temperature range of 95-98 ℃ to boil for 4-7 min, stopping heating, filtering the soybean milk in the soybean milk boiling barrel again, and pouring the filtered soybean milk into a soybean milk dispensing barrel;
(4) And (3) curdling: keeping the temperature of the soybean milk in the soybean milk dropping barrel to 80+/-5 ℃, then stirring the soybean milk, adding brine into the soybean milk in the stirring process, continuing stirring after the brine is added, stopping stirring until the soybean milk is in the soybean milk, and sealing the soybean milk for 15-18 min to separate and settle the soybean milk from the liquid;
(5) Preparation of wheat flour and millet flour extracts: uniformly mixing the wheat flour and the millet flour to form mixed powder; preparing a mixed enzymolysis solution of cellulase, sodium citrate and licorice-orange peel extract, adding the mixed powder into the mixed enzymolysis solution to form a mixed solution, carrying out water bath constant temperature to 50+/-2 ℃, carrying out heat preservation and enzymolysis for 100-150 min, heating to 100 ℃ after enzymolysis is finished, inactivating enzymes for 8-10 min, filtering out a liquid phase after solid phase, concentrating under reduced pressure, and freeze-drying to remove the liquid phase to obtain the wheat flour and millet flour extract;
(6) Pressing an upper plate: mixing the tofu pudding, the wheat flour and the millet flour extract, filling into a dried bean curd mould, and pressing to form to obtain a bean curd blank;
(7) Cutting into blocks: cutting the bean curd blank into diced bean curd;
(8) Seasoning: adding the star anise, the fennel, the cinnamon and the medlar into clear water, boiling for 80-100 min with small fire to obtain the dried bean curd, then turning off the fire, mixing the sesame oil, the white sugar, the monosodium glutamate and the soy sauce to obtain a seasoning liquid, maintaining the temperature of the seasoning liquid to be 80+/-2 ℃, adding the diced bean curd into the seasoning liquid, preserving the temperature for more than 60min, and then fishing out, filtering and drying the diced bean curd to obtain the seasoned dried bean curd;
(9) And (3) packaging: packaging the dried bean curd with a packaging bag, sealing and sterilizing to obtain a dried bean curd finished product;
the preparation method of the licorice-citrus peel extract comprises the following steps: cutting liquorice and orange peel into liquorice diced pieces and orange peel diced pieces respectively, uniformly mixing the liquorice diced pieces and the orange peel diced pieces to form mixed diced pieces, adding deionized water into the mixed diced pieces Ding Zhong, carrying out water bath constant temperature to 80+/-5 ℃ for heat preservation and extraction for 80-120 min, condensing and refluxing in the heat preservation process, carrying out air cooling to normal temperature after heat preservation, filtering, and concentrating the liquid phase under reduced pressure to obtain the liquorice-orange peel extract.
2. The method for preparing the coarse cereal dried bean curd according to claim 1, wherein the raw material components comprise the following components in parts by weight: 100 parts of soybean, 6-8 parts of sesame oil, 1-2 parts of fennel, 20-30 parts of wheat flour, 10-18 parts of millet flour, 1-2 parts of star anise, 0.8-1 part of cassia bark, 2-3 parts of medlar, 3-5 parts of white sugar, 2-3 parts of monosodium glutamate and 15-20 parts of soy sauce.
3. The method for preparing the coarse cereal dried bean curd as claimed in claim 1, wherein the soaked soybeans and clear water are mixed together by equal mass and ground to prepare the pulp.
4. The method for preparing the coarse cereal dried bean curd according to claim 1, wherein the mixed enzymolysis liquid comprises the following cellulose, sodium citrate and licorice-orange peel extracting solution in a mixing mass ratio: sodium citrate: licorice-citrus peel extract = 2-3 g:0.4 to 0.7g:100mL, wherein the solid-liquid ratio of the mixed powder to the mixed enzymolysis liquid is that the mixed powder/the mixed enzymolysis liquid=1 g: 26-30 mL.
5. The method for preparing the coarse cereal dried bean curd according to claim 1, wherein the mass ratio of the star anise, the fennel, the cinnamon and the medlar added into the clear water is as follows: fennel: cinnamon bark: medlar: clear water = 1-2: 1-2: 0.8 to 1: 2-3: 100.
6. the method for preparing the coarse cereal dried bean curd according to claim 1, wherein the mixing mass ratio of the liquorice crushed pieces to the citrus peel crushed pieces is: citrus Pi Suiding =1 to 10:10.
7. The method for preparing the coarse cereal dried bean curd according to claim 1, wherein the mass ratio of solid to liquid of the mixed crushed Ding Zhong added into deionized water is mixed crushed diced/deionized water=1:20; the liquid phase was concentrated under reduced pressure to 1/5 of the pre-concentration volume.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101965878A (en) * | 2010-09-17 | 2011-02-09 | 刘凤侠 | Nutrient bean curd and preparation method thereof |
| CN103315070A (en) * | 2013-07-12 | 2013-09-25 | 重庆市蓬江食品有限公司 | Processing method of Tujia dried bean curd |
| JP2016202163A (en) * | 2015-04-27 | 2016-12-08 | 株式会社ビーテイン研究所 | Method for producing ganmodoki using non-dehydrated soybean curd |
| CN107333907A (en) * | 2017-08-15 | 2017-11-10 | 四川省肖老三食品有限公司 | A kind of preparation method of instant beancurd silk |
| CN109258824A (en) * | 2017-07-17 | 2019-01-25 | 宜宾市南溪区孝善坊食品有限公司 | A kind of five cereals dried bean curd and its manufacture craft |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101965878A (en) * | 2010-09-17 | 2011-02-09 | 刘凤侠 | Nutrient bean curd and preparation method thereof |
| CN103315070A (en) * | 2013-07-12 | 2013-09-25 | 重庆市蓬江食品有限公司 | Processing method of Tujia dried bean curd |
| JP2016202163A (en) * | 2015-04-27 | 2016-12-08 | 株式会社ビーテイン研究所 | Method for producing ganmodoki using non-dehydrated soybean curd |
| CN109258824A (en) * | 2017-07-17 | 2019-01-25 | 宜宾市南溪区孝善坊食品有限公司 | A kind of five cereals dried bean curd and its manufacture craft |
| CN107333907A (en) * | 2017-08-15 | 2017-11-10 | 四川省肖老三食品有限公司 | A kind of preparation method of instant beancurd silk |
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