CN1961694A - Method for producing multi-color beancurd an product thereof - Google Patents
Method for producing multi-color beancurd an product thereof Download PDFInfo
- Publication number
- CN1961694A CN1961694A CNA2006101609633A CN200610160963A CN1961694A CN 1961694 A CN1961694 A CN 1961694A CN A2006101609633 A CNA2006101609633 A CN A2006101609633A CN 200610160963 A CN200610160963 A CN 200610160963A CN 1961694 A CN1961694 A CN 1961694A
- Authority
- CN
- China
- Prior art keywords
- slurry
- grinds
- pot
- bean
- soya
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to a method for producing colorful bean curd, wherein it comprises that using kraut juice or ferment soybean milk to prepare the white, black, green, red, yellow, pin, or groundnut kernel jellied bean curd; then putting it into the bottom of shaping mould to be compressed, to prepare the bottom curd layer, and putting another kind curd above the bottom curd to be compressed into multilayer.
Description
Technical field
The present invention relates to a kind of method and goods thereof of processed food, relate in particular to a kind of manufacture method and goods thereof of multi-color beancurd.
Background technology
Bean curd is the very common in daily life a kind of processed foods of people, and the various trace elements that it contains needed by human such as iron, calcium, phosphorus, magnesium also contains carbohydrate, vegetable oil and abundant high-quality protein, have the laudatory title of " plant meat ".But, can give in the bean curd thus and bring the heavy metal element that some can be detrimental to health into because existing bean curd needs to use bittern or gypsum in manufacturing process.In addition, the color of existing bean curd is very dull, and this can influence the appetite of the edible bean curd of people unavoidably.
Summary of the invention
The purpose of this invention is to provide a kind of various heavy metal elements that are detrimental to health that do not have, nutrition is abundanter, and has the manufacture method and the goods thereof of the multi-color beancurd of the color that can improve people's appetite.
For achieving the above object, the invention provides a kind of manufacture method of multi-color beancurd, it adopts following steps to make:
(1) soya bean is soaked in water, after treating that it is steeped and sending out, will steep the beans that turn to be yellow and grind, and the soya bean that grinds be put use poach in the cauldron again, during the soya bean levitating that grinds in the pot by the time or after boiling 3 minutes, with the soya-bean milk of pickle juice or fermentation the slurry of the soya bean in the pot select that to make white jellied bean curd standby;
Black soya bean is soaked in water, after treating that it is steeped and sending out, black soya bean is ground, the black soya bean that grinds is put used poach in the cauldron again, by the time during the black soya bean levitating that grinds in the pot or after boiling 3 minutes, it is standby with the soya-bean milk of pickle juice or fermentation the slurry of the black soya bean in the pot to be selected the jellied bean curd of making black;
Soya bean is soaked in water, after treating that it is steeped and sending out, weight portion according to 100 ± 20 steeps spinach or the rape or the green vegetables of jaundice beans and 50 ± 10 weight portions or oil is bought vegetables or the ratio of broccoli or cabbage or Chinese cabbage, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, during the slurry levitating that grinds in the pot by the time or after boiling 3 minutes, standby with the jellied bean curd that the soya-bean milk of pickle juice or fermentation is made inclined to one side green with the pulpous state object point in the pot;
Soya bean is soaked in water, after treating that it is steeped and sending out, the ratio of the weight portion bubble jaundice beans according to 100 ± 20 and the carrot of 60 ± 10 weight portions, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, during the slurry levitating that grinds in the pot by the time or after boiling 3 minutes, standby with the jellied bean curd that the soya-bean milk of pickle juice or fermentation is made inclined to one side redness with the pulpous state object point in the pot;
Soya bean is soaked in water, after treating that it is steeped and sending out, the ratio of the weight portion bubble jaundice beans according to 100 ± 20 and the pumpkin of 80 ± 20 weight portions, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, during the slurry levitating that grinds in the pot by the time or after boiling 3 minutes, standby with the jellied bean curd that the soya-bean milk of pickle juice or fermentation is made inclined to one side yellow with the pulpous state object point in the pot:
Soya bean is soaked in water, after treating that it is steeped and sending out, the ratio of the purple wild cabbage of the weight portion bubble jaundice beans according to 100 ± 20 and the red flesh radish of 50 ± 10 weight portions and/or 50 ± 10 weight portions, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, during the slurry levitating that grinds in the pot by the time or after boiling 3 minutes, standby with the jellied bean curd that the soya-bean milk of pickle juice or fermentation is made inclined to one side purple with the pulpous state object point in the pot;
Shelled peanut is soaked in water, after treating that it is steeped and sending out, according to the grow dim ratio of walnut kernel of the almond of living Renhe 5 ± 1 weight portions and/or 5 ± 1 weight portions of 100 ± 20 weight portion bubble, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, by the time the pot in grind the slurry levitating time or boiled 3 minutes after, it is standby with the soya-bean milk of pickle juice or fermentation the pulpous state object point in the pot to be made the shelled peanut jellied bean curd;
(2) jellied bean curd of the jellied bean curd of the white that step (1) is obtained or black or green partially jellied bean curd or red partially jellied bean curd or suppress the jellied bean curd of yellow or the jellied bean curd of inclined to one side purple or a kind of bottom of putting into mould in the shelled peanut jellied bean curd partially, make bottom bean curd layer, the any another kind of jellied bean curd that will be different from bottom bean curd layer is then put into the top of mould bottom bean curd and is suppressed, make the last layer bean curd layer that bonds together with bottom bean curd layer, make multi-color beancurd.
The manufacture method of a kind of multi-color beancurd of the present invention, a kind of mould of putting into that wherein continues the jellied bean curd of the jellied bean curd of white that step (1) is obtained or black or green partially jellied bean curd or red partially jellied bean curd or be different from any another kind of jellied bean curd of lower floor's bean curd layer partially in the jellied bean curd of the jellied bean curd of yellow or inclined to one side purple or the shelled peanut jellied bean curd on the basis of the product that described step (2) obtains is suppressed, make the upper strata bean curd layer that bonds together with lower floor bean curd layer, and so move in circles, make the multi-color beancurd of multilayer.
The manufacture method of a kind of multi-color beancurd of the present invention, wherein said step in (1) is soaked in water soya bean, after treating that it is steeped and sending out, to steep the jaundice beans grinds, again the soya bean that grinds is put and use poach in the cauldron, during the soya bean levitating that grinds in the pot by the time or boil 4-6 minute the time, with the soya-bean milk of pickle juice or fermentation the slurry of the soya bean in the pot select that to make white jellied bean curd standby;
Black soya bean is soaked in water, after treating that it is steeped and sending out, black soya bean is ground, the black soya bean that grinds is put used poach in the cauldron again, by the time during the black soya bean levitating that grinds in the pot or boil 4-6 minute the time, it is standby with the soya-bean milk of pickle juice or fermentation the slurry of the black soya bean in the pot to be selected the jellied bean curd of making black;
Soya bean is soaked in water, after treating that it is steeped and sending out, weight portion according to 100 ± 10 steeps spinach or the rape or the green vegetables of jaundice beans and 50 ± 5 weight portions or oil is bought vegetables or the ratio of broccoli or cabbage or Chinese cabbage, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, during the slurry levitating that grinds in the pot by the time or boil 4-6 minute the time, standby with the jellied bean curd that the soya-bean milk of pickle juice or fermentation is made inclined to one side green with the pulpous state object point in the pot;
Soya bean is soaked in water, after treating that it is steeped and sending out, the ratio of the weight portion bubble jaundice beans according to 100 ± 10 and the carrot of 60 ± 5 weight portions, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, during the slurry levitating that grinds in the pot by the time or boil 4-6 minute the time, standby with the jellied bean curd that the soya-bean milk of pickle juice or fermentation is made inclined to one side redness with the pulpous state object point in the pot;
Soya bean is soaked in water, after treating that it is steeped and sending out, the ratio of the weight portion bubble jaundice beans according to 100 ± 10 and the pumpkin of 80 ± 10 weight portions, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, during the slurry levitating that grinds in the pot by the time or boil 4-6 minute the time, standby with the jellied bean curd that the soya-bean milk of pickle juice or fermentation is made inclined to one side yellow with the pulpous state object point in the pot;
Soya bean is soaked in water, after treating that it is steeped and sending out, the ratio of the purple wild cabbage of the weight portion bubble jaundice beans according to 100 ± 10 and the red flesh radish of 50 ± 5 weight portions and/or 50 ± 5 weight portions, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, during the slurry levitating that grinds in the pot by the time or boil 4-6 minute the time, standby with the jellied bean curd that the soya-bean milk of pickle juice or fermentation is made inclined to one side purple with the pulpous state object point in the pot;
Shelled peanut is soaked in water, after treating that it is steeped and sending out, according to the grow dim ratio of walnut kernel of the almond of living Renhe 5 ± 0.5 weight portions and/or 5 ± 0.5 weight portions of 100 ± 10 weight portion bubble, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, during the slurry levitating that grinds in the pot by the time or boil 4-6 minute the time, it is standby with the soya-bean milk of pickle juice or fermentation the pulpous state object point in the pot to be made the shelled peanut jellied bean curd.
The manufacture method of a kind of multi-color beancurd of the present invention, in in the wherein said step (1) soya bean is soaked in water, after treating that it is steeped and sending out, to steep the jaundice beans grinds, again the soya bean that grinds is put and use poach in the cauldron, during the soya bean levitating that grinds in the pot by the time or boil 5 minutes the time, with the soya-bean milk of pickle juice or fermentation the slurry of the soya bean in the pot select that to make white jellied bean curd standby;
Black soya bean is soaked in water, after treating that it is steeped and sending out, black soya bean is ground, the black soya bean that grinds is put used poach in the cauldron again, by the time during the black soya bean levitating that grinds in the pot or boil 5 minutes the time, it is standby with the soya-bean milk of pickle juice or fermentation the slurry of the black soya bean in the pot to be selected the jellied bean curd of making black;
Soya bean is soaked in water, after treating that it is steeped and sending out, weight portion according to 100 ± 5 steeps spinach or the rape or the green vegetables of jaundice beans and 50 ± 2 weight portions or oil is bought vegetables or the ratio of broccoli or cabbage or Chinese cabbage, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, during the slurry levitating that grinds in the pot by the time or boil 5 minutes the time, standby with the jellied bean curd that the soya-bean milk of pickle juice or fermentation is made inclined to one side green with the pulpous state object point in the pot;
Soya bean is soaked in water, after treating that it is steeped and sending out, the ratio of the weight portion bubble jaundice beans according to 100 ± 5 and the carrot of 60 ± 2 weight portions, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, during the slurry levitating that grinds in the pot by the time or boil 5 minutes the time, standby with the jellied bean curd that the soya-bean milk of pickle juice or fermentation is made inclined to one side redness with the pulpous state object point in the pot;
Soya bean is soaked in water, after treating that it is steeped and sending out, the ratio of the weight portion bubble jaundice beans according to 100 ± 5 and the pumpkin of 80 ± 5 weight portions, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, during the slurry levitating that grinds in the pot by the time or boil 5 minutes the time, standby with the jellied bean curd that the soya-bean milk of pickle juice or fermentation is made inclined to one side yellow with the pulpous state object point in the pot;
Soya bean is soaked in water, after treating that it is steeped and sending out, the ratio of the purple wild cabbage of the weight portion bubble jaundice beans according to 100 ± 5 and the red flesh radish of 50 ± 2 weight portions and/or 50 ± 2 weight portions, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, during the slurry levitating that grinds in the pot by the time or boil 5 minutes the time, standby with the jellied bean curd that the soya-bean milk of pickle juice or fermentation is made inclined to one side purple with the pulpous state object point in the pot;
Shelled peanut is soaked in water, after treating that it is steeped and sending out, according to the grow dim ratio of walnut kernel of the almond of living Renhe 5 ± 0.2 weight portions and/or 5 ± 0.2 weight portions of 100 ± 10 weight portion bubble, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, during the slurry levitating that grinds in the pot by the time or boil 5 minutes the time, it is standby with the soya-bean milk of pickle juice or fermentation the pulpous state object point in the pot to be made the shelled peanut jellied bean curd.
The goods that the manufacture method of aforesaid multi-color beancurd obtains.
Resemble ratio with existing method for making bean-curd and goods thereof, the present invention has following distinguishing feature and good effect, because it adopts the soya-bean milk of pickle juice or fermentation to substitute bittern or gypsum, makes multi-color beancurd of the present invention not have the various heavy metal elements that are detrimental to health; Owing in raw material, added raw materials such as various vegetables, made that the nutrition of multi-color beancurd of the present invention is abundanter, and have the color that can improve people's appetite.
The specific embodiment is described in detail in detail below.
The specific embodiment
Embodiment 1
A kind of manufacture method of multi-color beancurd, it adopts following steps to make:
(1) soya bean is soaked in water, after treating that it is steeped and sending out, will steep the beans that turn to be yellow and grind, and the soya bean that grinds be put use poach in the cauldron again, during the soya bean levitating that grinds in the pot by the time or after boiling 3 minutes, with the soya-bean milk of pickle juice or fermentation the slurry of the soya bean in the pot select that to make white jellied bean curd standby;
Black soya bean is soaked in water, after treating that it is steeped and sending out, black soya bean is ground, the black soya bean that grinds is put used poach in the cauldron again, by the time during the black soya bean levitating that grinds in the pot or after boiling 3 minutes, it is standby with the soya-bean milk of pickle juice or fermentation the slurry of the black soya bean in the pot to be selected the jellied bean curd of making black;
Soya bean is soaked in water, after treating that it is steeped and sending out, weight portion according to 120 or 100 or 80 steeps spinach or the rape or the green vegetables of jaundice beans and 60 or 50 or 40 weight portions or oil is bought vegetables or the ratio of broccoli or cabbage or Chinese cabbage, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, during the slurry levitating that grinds in the pot by the time or after boiling 3 minutes, standby with the jellied bean curd that the soya-bean milk of pickle juice or fermentation is made inclined to one side green with the pulpous state object point in the pot;
Soya bean is soaked in water, after treating that it is steeped and sending out, the ratio of the weight portion bubble jaundice beans according to 120 or 100 or 80 and the carrot of 70 or 60 or 50 weight portions, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, during the slurry levitating that grinds in the pot by the time or after boiling 3 minutes, standby with the jellied bean curd that the soya-bean milk of pickle juice or fermentation is made inclined to one side redness with the pulpous state object point in the pot;
Soya bean is soaked in water, after treating that it is steeped and sending out, the ratio of the weight portion bubble jaundice beans according to 120 or 100 or 80 and the pumpkin of 100 or 80 or 60 weight portions, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, during the slurry levitating that grinds in the pot by the time or after boiling 3 minutes, standby with the jellied bean curd that the soya-bean milk of pickle juice or fermentation is made inclined to one side yellow with the pulpous state object point in the pot;
Soya bean is soaked in water, after treating that it is steeped and sending out, the ratio of the purple wild cabbage of the weight portion bubble jaundice beans according to 120 or 100 or 80 and the red flesh radish of 60 or 50 or 40 weight portions and/or 60 or 50 or 40 weight portions, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, during the slurry levitating that grinds in the pot by the time or after boiling 3 minutes, standby with the jellied bean curd that the soya-bean milk of pickle juice or fermentation is made inclined to one side purple with the pulpous state object point in the pot;
Shelled peanut is soaked in water, after treating that it is steeped and sending out, according to the grow dim ratio of walnut kernel of the almond of living Renhe 6 or 5 or 4 weight portions and/or 6 or 5 or 4 weight portions of 120 or 100 or 80 weight portion bubble, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, by the time the pot in grind the slurry levitating time or boiled 3 minutes after, it is standby with the soya-bean milk of pickle juice or fermentation the pulpous state object point in the pot to be made the shelled peanut jellied bean curd;
(2) jellied bean curd of the jellied bean curd of the white that step (1) is obtained or black or green partially jellied bean curd or red partially jellied bean curd or suppress the jellied bean curd of yellow or the jellied bean curd of inclined to one side purple or a kind of bottom of putting into mould in the shelled peanut jellied bean curd partially, make bottom bean curd layer, the any another kind of jellied bean curd that will be different from bottom bean curd layer is then put into the top of mould bottom bean curd and is suppressed, make the last layer bean curd layer that bonds together with bottom bean curd layer, make multi-color beancurd.
Embodiment 2
A kind of multi-color beancurd, it adopts following steps to make:
(1) soya bean is soaked in water, after treating that it is steeped and sending out, will steep the beans that turn to be yellow and grind, and the soya bean that grinds be put use poach in the cauldron again, during the soya bean levitating that grinds in the pot by the time or boil 4-6 minute the time, with the soya-bean milk of pickle juice or fermentation the slurry of the soya bean in the pot select that to make white jellied bean curd standby;
Black soya bean is soaked in water, after treating that it is steeped and sending out, black soya bean is ground, the black soya bean that grinds is put used poach in the cauldron again, by the time during the black soya bean levitating that grinds in the pot or boil 4-6 minute the time, it is standby with the soya-bean milk of pickle juice or fermentation the slurry of the black soya bean in the pot to be selected the jellied bean curd of making black;
Soya bean is soaked in water, after treating that it is steeped and sending out, weight portion according to 115 or 110 or 90 steeps spinach or the rape or the green vegetables of jaundice beans and 56 or 52 or 45 weight portions or oil is bought vegetables or the ratio of broccoli or cabbage or Chinese cabbage, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, during the slurry levitating that grinds in the pot by the time or 4-6 minute the time, standby with the jellied bean curd that the soya-bean milk of pickle juice or fermentation is made inclined to one side green with the pulpous state object point in the pot;
Soya bean is soaked in water, after treating that it is steeped and sending out, the ratio of the weight portion bubble jaundice beans according to 115 or 110 or 90 and the carrot of 68 or 65 or 55 weight portions, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, during the slurry levitating that grinds in the pot by the time or boil 4-6 minute the time, standby with the jellied bean curd that the soya-bean milk of pickle juice or fermentation is made inclined to one side redness with the pulpous state object point in the pot;
Soya bean is soaked in water, after treating that it is steeped and sending out, the ratio of the weight portion bubble jaundice beans according to 115 or 110 or 90 and the pumpkin of 90 or 85 or 65 weight portions, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, during the slurry levitating that grinds in the pot by the time or boil 4-6 minute the time, standby with the jellied bean curd that the soya-bean milk of pickle juice or fermentation is made inclined to one side yellow with the pulpous state object point in the pot;
Soya bean is soaked in water, after treating that it is steeped and sending out, the ratio of the purple wild cabbage of the weight portion bubble jaundice beans according to 115 or 110 or 90 and the red flesh radish of 58 or 55 or 45 weight portions and/or 58 or 55 or 45 weight portions, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, during the slurry levitating that grinds in the pot by the time or 4-6 minute the time, standby with the jellied bean curd that the soya-bean milk of pickle juice or fermentation is made inclined to one side purple with the pulpous state object point in the pot;
Shelled peanut is soaked in water, after treating that it is steeped and sending out, according to the grow dim ratio of walnut kernel of the almond of living Renhe 5.8 or 5.5 or 4.5 weight portions and/or 5.8 or 5.5 or 4.5 weight portions of 115 or 110 or 90 weight portion bubble, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, during the slurry levitating that grinds in the pot by the time or 4-6 minute the time, it is standby with the soya-bean milk of pickle juice or fermentation the pulpous state object point in the pot to be made the shelled peanut jellied bean curd;
(2) jellied bean curd of the jellied bean curd of the white that step (1) is obtained or black or green partially jellied bean curd or red partially jellied bean curd or suppress the jellied bean curd of yellow or the jellied bean curd of inclined to one side purple or a kind of bottom of putting into mould in the shelled peanut jellied bean curd partially, make bottom bean curd layer, the any another kind of jellied bean curd that will be different from bottom bean curd layer is then put into the top of mould bottom bean curd and is suppressed, make the last layer bean curd layer that bonds together with bottom bean curd layer, make multi-color beancurd.
A kind of mould of putting into that continues the jellied bean curd of the jellied bean curd of white that step (1) is obtained or black or green partially jellied bean curd or red partially jellied bean curd or be different from any another kind of jellied bean curd of lower floor's bean curd layer partially in the jellied bean curd of the jellied bean curd of yellow or inclined to one side purple or the shelled peanut jellied bean curd on the basis of the product that described step (2) obtains is suppressed, make the upper strata bean curd layer that bonds together with lower floor bean curd layer, and so move in circles, make the multi-color beancurd of 3 layers or 4 layers or 5 layers or 6 layers or 8 layers or 10 layers or 12 layers or 14 layers or 15 layers.
Claims (5)
1. the manufacture method of multi-color beancurd is characterized in that it adopts following steps to make:
(1) soya bean is soaked in water, after treating that it is steeped and sending out, will steep the beans that turn to be yellow and grind, and the soya bean that grinds be put use poach in the cauldron again, during the soya bean levitating that grinds in the pot by the time or after boiling 3 minutes, with the soya-bean milk of pickle juice or fermentation the slurry of the soya bean in the pot select that to make white jellied bean curd standby;
Black soya bean is soaked in water, after treating that it is steeped and sending out, black soya bean is ground, the black soya bean that grinds is put used poach in the cauldron again, by the time during the black soya bean levitating that grinds in the pot or after boiling 3 minutes, it is standby with the soya-bean milk of pickle juice or fermentation the slurry of the black soya bean in the pot to be selected the jellied bean curd of making black;
Soya bean is soaked in water, after treating that it is steeped and sending out, weight portion according to 100 ± 20 steeps spinach or the rape or the green vegetables of jaundice beans and 50 ± 10 weight portions or oil is bought vegetables or the ratio of broccoli or cabbage or Chinese cabbage, it is milled to slurry together, to use poach in the slurry stomach cauldron that grind again, during the slurry levitating that grinds in the pot by the time or after boiling 3 minutes, standby with the jellied bean curd that the soya-bean milk of pickle juice or fermentation is made inclined to one side green with the pulpous state object point in the pot;
Soya bean is soaked in water, after treating that it is steeped and sending out, the ratio of the weight portion bubble jaundice beans according to 100 ± 20 and the carrot of 60 ± 10 weight portions, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, during the slurry levitating that grinds in the pot by the time or after boiling 3 minutes, standby with the jellied bean curd that the soya-bean milk of pickle juice or fermentation is made inclined to one side redness with the pulpous state object point in the pot;
Soya bean is soaked in water, after treating that it is steeped and sending out, the ratio of the weight portion bubble jaundice beans according to 100 ± 20 and the pumpkin of 80 ± 20 weight portions, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, during the slurry levitating that grinds in the pot by the time or after boiling 3 minutes, standby with the jellied bean curd that the soya-bean milk of pickle juice or fermentation is made inclined to one side yellow with the pulpous state object point in the pot;
Soya bean is soaked in water, after treating that it is steeped and sending out, the ratio of the purple wild cabbage of the weight portion bubble jaundice beans according to 100 ± 20 and the red flesh radish of 50 ± 10 weight portions and/or 50 ± 10 weight portions, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, during the slurry levitating that grinds in the pot by the time or after boiling 3 minutes, standby with the jellied bean curd that the soya-bean milk of pickle juice or fermentation is made inclined to one side purple with the pulpous state object point in the pot;
Shelled peanut is soaked in water, after treating that it is steeped and sending out, according to the grow dim ratio of walnut kernel of the almond of living Renhe 5 ± 1 weight portions and/or 5 ± 1 weight portions of 100 ± 20 weight portion bubble, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, by the time the pot in grind the slurry levitating time or boiled 3 minutes after, it is standby with the soya-bean milk of pickle juice or fermentation the pulpous state object point in the pot to be made the shelled peanut jellied bean curd;
(2) jellied bean curd of the jellied bean curd of the white that step (1) is obtained or black or green partially jellied bean curd or red partially jellied bean curd or suppress the jellied bean curd of yellow or the jellied bean curd of inclined to one side purple or a kind of bottom of putting into mould in the shelled peanut jellied bean curd partially, make bottom bean curd layer, the any another kind of jellied bean curd that will be different from bottom bean curd layer is then put into the top of mould bottom bean curd and is suppressed, make the last layer bean curd layer that bonds together with bottom bean curd layer, make multi-color beancurd.
2. the manufacture method of multi-color beancurd according to claim 1, a kind of mould of putting into that it is characterized in that on the basis of the product that described step (2) obtains continuing the jellied bean curd of the jellied bean curd of white that step (1) is obtained or black or green partially jellied bean curd or red partially jellied bean curd or be different from any another kind of jellied bean curd of lower floor's bean curd layer partially in the jellied bean curd of the jellied bean curd of yellow or inclined to one side purple or the shelled peanut jellied bean curd is suppressed, make the upper strata bean curd layer that bonds together with lower floor bean curd layer, and so move in circles, make the multi-color beancurd of multilayer.
3. as the manufacture method of multi-color beancurd as described in the claim 2, it is characterized in that in the described step (1) soya bean being soaked in water, after treating that it is steeped and sending out, to steep the jaundice beans grinds, again the soya bean that grinds is put and use poach in the cauldron, during the soya bean levitating that grinds in the pot by the time or boil 4-6 minute the time, with the soya-bean milk of pickle juice or fermentation the slurry of the soya bean in the pot select that to make white jellied bean curd standby;
Black soya bean is soaked in water, after treating that it is steeped and sending out, black soya bean is ground, the black soya bean that grinds is put used poach in the cauldron again, by the time during the black soya bean levitating that grinds in the pot or boil 4-6 minute the time, it is standby with the soya-bean milk of pickle juice or fermentation the slurry of the black soya bean in the pot to be selected the jellied bean curd of making black;
Soya bean is soaked in water, after treating that it is steeped and sending out, weight portion according to 100 ± 10 steeps spinach or the rape or the green vegetables of jaundice beans and 50 ± 5 weight portions or oil is bought vegetables or the ratio of broccoli or cabbage or Chinese cabbage, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, during the slurry levitating that grinds in the pot by the time or boil 4-6 minute the time, standby with the jellied bean curd that the soya-bean milk of pickle juice or fermentation is made inclined to one side green with the pulpous state object point in the pot;
Soya bean is soaked in water, after treating that it is steeped and sending out, the ratio of the weight portion bubble jaundice beans according to 100 ± 10 and the carrot of 60 ± 5 weight portions, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, during the slurry levitating that grinds in the pot by the time or boil 4-6 minute the time, standby with the jellied bean curd that the soya-bean milk of pickle juice or fermentation is made inclined to one side redness with the pulpous state object point in the pot;
Soya bean is soaked in water, after treating that it is steeped and sending out, the ratio of the weight portion bubble jaundice beans according to 100 ± 10 and the pumpkin of 80 ± 10 weight portions, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, during the slurry levitating that grinds in the pot by the time or boil 4-6 minute the time, standby with the jellied bean curd that the soya-bean milk of pickle juice or fermentation is made inclined to one side yellow with the pulpous state object point in the pot;
Soya bean is soaked in water, after treating that it is steeped and sending out, the ratio of the purple wild cabbage of the weight portion bubble jaundice beans according to 100 ± 10 and the red flesh radish of 50 ± 5 weight portions and/or 50 ± 5 weight portions, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, during the slurry levitating that grinds in the pot by the time or boil 4-6 minute the time, standby with the jellied bean curd that the soya-bean milk of pickle juice or fermentation is made inclined to one side purple with the pulpous state object point in the pot;
Shelled peanut is soaked in water, after treating that it is steeped and sending out, according to the grow dim ratio of walnut kernel of the almond of living Renhe 5 ± 0.5 weight portions and/or 5 ± 0.5 weight portions of 100 ± 10 weight portion bubble, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, during the slurry levitating that grinds in the pot by the time or boil 4-6 minute the time, it is standby with the soya-bean milk of pickle juice or fermentation the pulpous state object point in the pot to be made the shelled peanut jellied bean curd.
4. as the manufacture method of multi-color beancurd as described in the claim 3, in it is characterized in that in the described step (1) soya bean is soaked in water, after treating that it is steeped and sending out, to steep the jaundice beans grinds, again the soya bean that grinds is put and use poach in the cauldron, during the soya bean levitating that grinds in the pot by the time or boil 5 minutes the time, with the soya-bean milk of pickle juice or fermentation the slurry of the soya bean in the pot select that to make white jellied bean curd standby;
Black soya bean is soaked in water, after treating that it is steeped and sending out, black soya bean is ground, the black soya bean that grinds is put used poach in the cauldron again, by the time during the black soya bean levitating that grinds in the pot or boil 5 minutes the time, it is standby with the soya-bean milk of pickle juice or fermentation the slurry of the black soya bean in the pot to be selected the jellied bean curd of making black;
Soya bean is soaked in water, after treating that it is steeped and sending out, weight portion according to 100 ± 5 steeps spinach or the rape or the green vegetables of jaundice beans and 50 ± 2 weight portions or oil is bought vegetables or the ratio of broccoli or cabbage or Chinese cabbage, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, during the slurry levitating that grinds in the pot by the time or boil 5 minutes the time, standby with the jellied bean curd that the soya-bean milk of pickle juice or fermentation is made inclined to one side green with the pulpous state object point in the pot;
Soya bean is soaked in water, after treating that it is steeped and sending out, the ratio of the weight portion bubble jaundice beans according to 100 ± 5 and the carrot of 60 ± 2 weight portions, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, during the slurry levitating that grinds in the pot by the time or boil 5 minutes the time, standby with the jellied bean curd that the soya-bean milk of pickle juice or fermentation is made inclined to one side redness with the pulpous state object point in the pot;
Soya bean is soaked in water, after treating that it is steeped and sending out, the ratio of the weight portion bubble jaundice beans according to 100 ± 5 and the pumpkin of 80 ± 5 weight portions, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, during the slurry levitating that grinds in the pot by the time or boil 5 minutes the time, standby with the jellied bean curd that the soya-bean milk of pickle juice or fermentation is made inclined to one side yellow with the pulpous state object point in the pot;
Soya bean is soaked in water, after treating that it is steeped and sending out, the ratio of the purple wild cabbage of the weight portion bubble jaundice beans according to 100 ± 5 and the red flesh radish of 50 ± 2 weight portions and/or 50 ± 2 weight portions, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, during the slurry levitating that grinds in the pot by the time or boil 5 minutes the time, standby with the jellied bean curd that the soya-bean milk of pickle juice or fermentation is made inclined to one side purple with the pulpous state object point in the pot;
Shelled peanut is soaked in water, after treating that it is steeped and sending out, according to the grow dim ratio of walnut kernel of the almond of living Renhe 5 ± 0.2 weight portions and/or 5 ± 0.2 weight portions of 100 ± 10 weight portion bubble, it is milled to slurry together, again the slurry that grinds is put and used poach in the cauldron, during the slurry levitating that grinds in the pot by the time or boil 5 minutes the time, it is standby with the soya-bean milk of pickle juice or fermentation the pulpous state object point in the pot to be made the shelled peanut jellied bean curd.
5. goods that obtain as the manufacture method of any one described multi-color beancurd in the claim 1 to 4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006101609633A CN1961694A (en) | 2006-12-06 | 2006-12-06 | Method for producing multi-color beancurd an product thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006101609633A CN1961694A (en) | 2006-12-06 | 2006-12-06 | Method for producing multi-color beancurd an product thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1961694A true CN1961694A (en) | 2007-05-16 |
Family
ID=38081062
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006101609633A Pending CN1961694A (en) | 2006-12-06 | 2006-12-06 | Method for producing multi-color beancurd an product thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1961694A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102265996A (en) * | 2010-06-07 | 2011-12-07 | 刘承荣 | Bean curd coagulator containing vegetable nutrient solution, and preparation method thereof |
| CN103156187A (en) * | 2011-12-13 | 2013-06-19 | 何寒 | A process for producing special tofu jelly by use of fruits, vegetables and coarse cereals |
| CN104304514A (en) * | 2014-10-21 | 2015-01-28 | 乳山宏伟食品有限公司 | Colored braised tofu with seafood and preparation method thereof |
| CN105875861A (en) * | 2016-04-20 | 2016-08-24 | 贺灿炎 | Tofu and preparation method thereof |
| CN107333903A (en) * | 2017-07-15 | 2017-11-10 | 合肥市凤落河豆制食品有限公司 | A kind of three color health care dried bean curds |
| CN111567625A (en) * | 2020-06-05 | 2020-08-25 | 杭州万向职业技术学院 | Preparation method of rainbow milk tofu |
-
2006
- 2006-12-06 CN CNA2006101609633A patent/CN1961694A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102265996A (en) * | 2010-06-07 | 2011-12-07 | 刘承荣 | Bean curd coagulator containing vegetable nutrient solution, and preparation method thereof |
| CN102265996B (en) * | 2010-06-07 | 2013-03-27 | 刘承荣 | Bean curd coagulator containing vegetable nutrient solution, and preparation method thereof |
| CN103156187A (en) * | 2011-12-13 | 2013-06-19 | 何寒 | A process for producing special tofu jelly by use of fruits, vegetables and coarse cereals |
| CN104304514A (en) * | 2014-10-21 | 2015-01-28 | 乳山宏伟食品有限公司 | Colored braised tofu with seafood and preparation method thereof |
| CN105875861A (en) * | 2016-04-20 | 2016-08-24 | 贺灿炎 | Tofu and preparation method thereof |
| CN107333903A (en) * | 2017-07-15 | 2017-11-10 | 合肥市凤落河豆制食品有限公司 | A kind of three color health care dried bean curds |
| CN111567625A (en) * | 2020-06-05 | 2020-08-25 | 杭州万向职业技术学院 | Preparation method of rainbow milk tofu |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103651927A (en) | Orthomolecular nutritional multicolor compound bean curd | |
| CN107125328B (en) | Preparation method of boiling-resistant peanut tofu | |
| CN1961694A (en) | Method for producing multi-color beancurd an product thereof | |
| CN102379351A (en) | Yellow soybean curd processing method | |
| CN103749737A (en) | VF tofu skin crisp chips and preparation method thereof | |
| CN107568353A (en) | A kind of fermented bean curd and preparation method thereof | |
| KR101581647B1 (en) | Process for preparing bean-curd | |
| CN101032311A (en) | Fish bean curd including high dietary calcium | |
| CN104957268A (en) | Dried beancurd sticks and a processing and producing method thereof | |
| CN105361097A (en) | Preparation method for preparing enzymatic hydrolysate with flaxseed meal as raw material | |
| WO2018098997A1 (en) | Bean curd and dried bean curd made from potatoes and processing method therefor | |
| CN110754533A (en) | Spicy dried bean curd and preparation method thereof | |
| CN106212705A (en) | The manufacture method of trip slurry nutritional oil bean curd | |
| CN104286199A (en) | Production process of fruit and vegetable soy bean curd | |
| CN106879744B (en) | Method for preparing peanut tofu by using peanut meal | |
| CN105494666A (en) | Preparation method of bean curd jelly containing passion fruits and apple vinegar | |
| CN103478597A (en) | Nutritionally balanced instant noodles | |
| CN111034811A (en) | Preparation method of chickpea bean curd | |
| CN109548888A (en) | A kind of production method that orchid is dry | |
| CN103262905B (en) | Preparation method of broadleaf holly leaf fermented bean curd | |
| CN104473092A (en) | Method for processing spicy lotus root slices | |
| CN105028675A (en) | Thizoma gastrodiae dried tofu and preparing method of rhizoma gastrodiae dried tofu | |
| CN103843908A (en) | Bean milk beverage production method | |
| CN101507479A (en) | Boiled soya-bean milk separation production technique of dried bean curd | |
| CN104543725A (en) | Method for making black tea rice noodles |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Open date: 20070516 |