CN1561868A - Mountain apricot kernel bean skin and its processing method - Google Patents
Mountain apricot kernel bean skin and its processing method Download PDFInfo
- Publication number
- CN1561868A CN1561868A CNA2004100305542A CN200410030554A CN1561868A CN 1561868 A CN1561868 A CN 1561868A CN A2004100305542 A CNA2004100305542 A CN A2004100305542A CN 200410030554 A CN200410030554 A CN 200410030554A CN 1561868 A CN1561868 A CN 1561868A
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- ansu apricot
- apricot benevolence
- beancurd
- skin
- ansu
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Abstract
A prunug armeniacal kernel type dried skin of bean curd is prepared from prunug armeniacal kernel, soybean, peanut, and walnut kernel through immersing raw materials, preparing milk, ultrahigh-temp heat and pressurizing while stirring for removing bitter taste and poison, adding coagulant to obtain bean curd, and conventionally preparing its dried skin. It contains plant protein, amino acids, vitamines, Se, Ze, etc.
Description
Technical field
The present invention relates to food, is a kind of needed by human body nutrition that is rich in, and has the ansu apricot benevolence skin of beancurd of nourishing, health-care efficacy, the invention still further relates to the processing method of this food.
Background technology
At present, skin of beancurd because of its taste is fragrant and sweet, contain a large amount of vegetable proteins, and eating method is extensive, and is become one of food that is loved by the people as traditional food.But because its product yield is low, price is higher relatively, is difficult to satisfy the generally edible demand of people.In addition, because of it only uses soybean as raw material, the contained nutrition of product has limitation, and it is abundant to food nutrition, balanced and have the requirement of tonic effect concurrently to satisfy existing people.
Summary of the invention
The object of the present invention is to provide a kind of nutritiously, have the ansu apricot benevolence skin of beancurd of good nourishing, health-care effect.
Another object of the present invention provides the processing method of this ansu apricot benevolence skin of beancurd.
Ansu apricot benevolence skin of beancurd of the present invention is made by the following weight proportion raw material:
Ansu apricot benevolence 50-70 part soybean 15-25 part shelled peanut 10-20 part
Walnut kernel 3-6 part.
The prescription preferred weight ratio range of this ansu apricot benevolence skin of beancurd is:
Ansu apricot benevolence 55-65 part soybean 18-25 part shelled peanut 10-16 part
Walnut kernel 3-5 part.
The optimum weight proportioning of ansu apricot benevolence skin of beancurd prescription of the present invention is:
5 parts of 15 portions of walnut kernel of 20 portions of shelled peanuts of 60 portions of soybean of ansu apricot benevolence.
The processing method of described each component being made ansu apricot benevolence skin of beancurd of the present invention is:
1, ansu apricot benevolence, soybean, shelled peanut, walnut kernel are placed in the container emerge in worm water 3-4 hour, take out the extraordinarily water slurrying of 7-9 of pressing raw material weight with screenings divergence type beater behind the trickle;
2, slurries are placed be heated in the pressure cooker more than 120 ℃, normal pressure continues to boil and boils and use the agitator that the raises up stirring that raises up afterwards, makes the slurries debitterize, treats that adding coagulating agent when ansu apricot benevolence soya-bean milk behind the debitterize is cooled to 50-70 ℃ stirs;
3, the ansu apricot benevolence bean curd that will condense into piece is sent into and is pressed into skin of beancurd in the press drier, through cut-out, oven dry, vacuum sterilization packing, makes ansu apricot benevolence skin of beancurd finished product.
Technical scheme of the present invention comprises also and pokers method processing ansu apricot benevolence skin of beancurd that it is to place ironing of temperature adjustable to poker into ansu apricot benevolence skin of beancurd in the pot ansu apricot benevolence soya-bean milk behind the debitterize.Through cut-out, vacuum sterilization packing, be processed into finished product ansu apricot benevolence skin of beancurd.
The present invention is based on to the research of the natural food ansu apricot benevolence of herbal cuisine homology, and fragrant and sweet, the nutritious experience of reference traditional food skin of beancurd taste, by scientific and rational prescription and processing method, produce and meet the food hygiene requirement, be rich in the ansu apricot benevolence skin of beancurd with tangible tonic effect of vegetable protein, several amino acids, vitamin and the trace elements such as selenium, zinc of needed by human body, compare with existing same based food, have following advantage:
1, select for use ansu apricot benevolence, soybean, shelled peanut and walnut kernel to constitute products material, its product includes the nutritious equilibrium of needed by human body, has the effect of regulating function of human body, strengthening immunity, and effective nourishing health function.
2, the heating of use slurries is carried out the de-bitter de-poison processing with the stirring method that raises up to ansu apricot benevolence, and method is simple and effective, when guaranteeing skin of beancurd product pure taste, reaching the requirement of relevant food sanitary standard, makes product processes simple, and cost reduces.
3, adopt the suitability for industrialized production processing mode, the product yield height, price is low, can satisfy the generally edible requirement of people.
4, product adopts packed vacuum sealed package mode, and transportation and preservation are convenient.
The specific embodiment
Embodiment one
Drawing method processing ansu apricot benevolence skin of beancurd:
1, takes by weighing ansu apricot benevolence 30Kg, soybean 10Kg, shelled peanut 7.5Kg, walnut kernel 2.5Kg;
2, ansu apricot benevolence is placed in the container, soybean, shelled peanut, walnut kernel place in another container, add 35 ℃ emerge in worm water 3 hours respectively;
3, use screenings divergence type beater, drench the ansu apricot benevolence, soybean, shelled peanut, the walnut kernel that remove surperficial moisture content and carry out slurrying and handle, press 8 water extraordinarily of raw material weight during its slurrying soaking the back;
4, the slurries of making are placed in the pressure cooker pressurized, heated to 125 ℃, open pressure cooker cover afterwards and continue to boil and boil, raise up with the agitator that raises up simultaneously and stirred 30 minutes, make ansu apricot benevolence de-bitter de-poison, make ansu apricot benevolence soya-bean milk;
When 5, treating that ansu apricot benevolence soya-bean milk is cooled to 60 ℃, add gypsum or bittern and stir, make ansu apricot benevolence bean curd by 1% of slurry weight;
6, the ansu apricot benevolence bean curd that will condense into piece is sent into and is pressed into skin of beancurd in the press drier, through cut-out, oven dry, vacuum sterilization packing, makes ansu apricot benevolence skin of beancurd finished product.
Embodiment two
Poker method processing ansu apricot benevolence skin of beancurd:
The de-bitter de-poison method of immersion, slurrying and the slurries of its raw material type and the amount of taking by weighing, raw material is identical with embodiment one, institute's difference is the ansu apricot benevolence soya-bean milk of making to be sent into ironing of temperature adjustable poker into the mountain almond peel in the pot, through cut-out, vacuum sterilization packing, make ansu apricot benevolence skin of beancurd.
The intermediate products ansu apricot benevolence soya-bean milk of process of the present invention and ansu apricot benevolence bean curd also can be used as soya-bean milk, tofu product direct marketing and edible.
Claims (5)
1, a kind of ansu apricot benevolence skin of beancurd is characterized in that it is made by the following weight proportion raw material:
Ansu apricot benevolence 50-70 part soybean 15-25 part shelled peanut 10-20 part walnut kernel 3-6 part.
2, ansu apricot benevolence skin of beancurd according to claim 1 is characterized in that the weight proportion of each raw material is:
Ansu apricot benevolence 55-65 part soybean 18-25 part shelled peanut 10-16 part walnut kernel 3-5 part.
3, ansu apricot benevolence skin of beancurd according to claim 1 is characterized in that the weight proportion of each raw material is:
5 parts of 15 portions of walnut kernel of 20 portions of shelled peanuts of 60 portions of soybean of ansu apricot benevolence.
4, a kind of processing method of ansu apricot benevolence skin of beancurd is characterized in that ansu apricot, soybean, shelled peanut, walnut kernel were placed in the container emerge in worm water 3-4 hour, takes out the extraordinarily water slurrying of 7-9 of pressing raw material weight with screenings divergence type beater behind the trickle; Place in the pressure cooker pressurized, heated to 1 more than 20 ℃ in slurries, normal pressure continues to boil and boils and use the agitator that the raises up stirring that raises up afterwards, make the slurries debitterize, treat that adding coagulating agent when ansu apricot benevolence soya-bean milk behind the debitterize is cooled to 60-70 ℃ stirs, the ansu apricot benevolence bean curd that condenses into piece sent into be pressed into skin of beancurd in the press drier, through cut-out, oven dry, vacuum sterilization packing, ansu apricot benevolence skin of beancurd finished product.
5, the processing method of ansu apricot benevolence skin of beancurd according to claim 4 is characterized in that placing ironing of temperature adjustable to poker into ansu apricot benevolence skin of beancurd in the pot ansu apricot benevolence soya-bean milk behind the debitterize, through cut-out, vacuum sterilization packing, makes finished product ansu apricot benevolence skin of beancurd.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100305542A CN1284490C (en) | 2004-04-14 | 2004-04-14 | Mountain apricot kernel bean skin and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100305542A CN1284490C (en) | 2004-04-14 | 2004-04-14 | Mountain apricot kernel bean skin and its processing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1561868A true CN1561868A (en) | 2005-01-12 |
| CN1284490C CN1284490C (en) | 2006-11-15 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100305542A Expired - Fee Related CN1284490C (en) | 2004-04-14 | 2004-04-14 | Mountain apricot kernel bean skin and its processing method |
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| Country | Link |
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| CN (1) | CN1284490C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994665A (en) * | 2016-04-25 | 2016-10-12 | 李大香 | Almond and peanut bean curd and making method thereof |
-
2004
- 2004-04-14 CN CNB2004100305542A patent/CN1284490C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994665A (en) * | 2016-04-25 | 2016-10-12 | 李大香 | Almond and peanut bean curd and making method thereof |
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| Publication number | Publication date |
|---|---|
| CN1284490C (en) | 2006-11-15 |
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