CN102415449A - Bean curd jelly and bean curd - Google Patents

Abstract

The invention discloses a tofu pudding and tofu, which is prepared by soaking black beans, soybeans, black rice, walnut kernels, peanuts and mung beans in warm water, grinding the soaked raw materials into soybean milk, boiling for 2-3 minutes, filtering the soybean milk, cooling to 70-75 ℃, dissolving solid gallbladder cakes in cold water, slowly adding the cold water into the milk, rapidly stirring to uniformly mix the solid gallbladder cakes with the milk until the soybean milk is formed, standing for 5-8 minutes until the temperature of the soybean milk is reduced to normal temperature, and dehydrating by a conventional method to obtain the tofu pudding and the tofu. The invention has the beneficial effects that: the black beans, the soybeans and the mung beans are used as main materials, and a proper amount of black rice, black peach kernels and peanuts are added, so that the comprehensive nutritional value of the product is improved, and the black bean and mung bean composite biscuit has the characteristics of good forming capability, fresh and tender mouthfeel, bright color and luster, and more fresh and tender taste after being cooked.

Description

A kind of Tofu pudding and bean curd

Technical field

The present invention relates to a kind of Tofu pudding and bean curd.

Background technology

The proverb that " eat beans three money every day, what is the need take medicine year after year " arranged among the people, people have some bean food every day, not only can be away from the puzzlements of disease, but supplemental treatment some diseases also.The nutritive value of beans is very high, and China's traditional food is particular about " five cereals are preferably foster, and it is then bad to lose beans ", means that five cereals are nutritious, but does not have the bean or pea will disequilibrium.Modern nutriology also confirms, adheres to edible bean food every day, as long as the time in 2 weeks, human body just can reduce fat content, increases immunity, reduces ill probability.The kind of bean or pea is very many, and every kind of contained nutritional labeling and dietary function are all inequality.

Lysine is more in the soyabean protein, and methionine is less.Soya bean contains a kind of fatty material linoleic acid, can promote children's neurodevelopment, and soyabean protein content is up to about 40%, top quality reaching about 50%, quite and more than 2 times of thin pork, 3 times of egg.Soya bean does not contain cholesterol, and can the condition body's cholesterol, reduces arteriosclerotic generation, and prevention of cardiac is taken soya bean people's longue skin in addition, beneficial color, and the replenishing essence marrow, reinforcement gas, the qi-restoratives appetizing is the help food that suitable valetudinarian, invalid uses, and has nourishing qi and blood.During invigorating the spleen is wide, the peaceful heart of body-building, following sharp large intestine, the effect of moisturizing the water that disappears.

Black soya bean has high protein, characteristic low in calories, and trace element is all very high like the content of zinc, copper, magnesium, molybdenum, selenium, fluorine etc. in the black soya bean, black soya bean, and nature and flavor are sweet, flat, nontoxic.Have invigorate blood circulation, Li Shui, dispel the wind, clearing heat and detoxicating, nourish the function that strong blood, qi-restoratives crow are sent out.Nutritious black bean is abundant; Every hectogram contains protein 36.1 gram, fat 15.9 grams, dietary fiber 10.2 grams, carbohydrate 23.3 grams, 224 milligrams of calcium, 243 milligrams in magnesium, 1377 milligrams in potassium, 500 milligrams in phosphorus, also contains vitamin B1, B2, C, nicotinic acid and trace elements iron, manganese, zinc, copper, molybdenum, the selenium of needed by human etc.

Mung bean contains abundant vitamin A, Cobastab, vitamin C, and hypotensive effect is arranged, and simultaneously fatigue, swelling, urine is not freely had good effect.Mung bean flour can be treated the swollen scald of sore, and green gram spermoderm can make eye bright, and mung bean sprouts can also relieve the effect of alcohol.Often drink sweet mung bean soup summer, can not only have additional nutrients, also illnesss such as ephritis, diabetes, hypertension, artery sclerosis, enterogastritis, sphagitis and hypopsia are had certain curative effect.

And existing bean product mostly are main material with the soya bean such as Tofu pudding, bean curd etc., are aided with materials such as peanut, walnut kernel; That nutritional utilization is worth is not high relatively, have with black soya bean to process as main material, but its crystallized ability is relatively poor yet; Coarse mouthfeel, not fresh and tender, color and luster is relatively poor.

Summary of the invention

The objective of the invention is to remedy the deficiency of prior art, provide that a kind of nutritive value is higher, mouthfeel is fresh and tender, coloury Tofu pudding and bean curd.

The objective of the invention is to realize through following technical scheme: a kind of Tofu pudding, it comprises the raw material of following weight ratio:

Black soya bean 30-40, soya bean 40-50, black rice 3～5, walnut kernel 0～1, peanut 3～4, mung bean 4-6, courage cake 0.5-1, its preparation method is following:

A. black soya bean, soya bean, black rice, walnut kernel, peanut, the mung bean of above-mentioned weight ratio are used emerge in worm water;

B, the raw material after will soaking are worn into soya-bean milk liquid and are boiled, and boiling time is 2-3 minute;

C. soya-bean milk is filtered and be cooled to 70 ℃～75 ℃;

D, slowly add in the slurries after solid courage cake dissolved in cold water, and stir fast itself and slurries are mixed, until formation;

E. treat that slurries left standstill 5～8 minutes, make its temperature reduce to normal temperature, promptly process Tofu pudding by conventional method dehydration 15～25% again.

A kind of bean curd, it comprises the raw material of following weight ratio:

Black soya bean 30-40, soya bean 40-50, black rice 3～5, walnut kernel 0～1, peanut 3～4, mung bean 4-6, courage cake 0.5-1, its preparation method is following:

A. black soya bean, soya bean, black rice, walnut kernel, peanut, the mung bean of above-mentioned weight ratio are used emerge in worm water;

B, the raw material after will soaking are worn into soya-bean milk liquid and are boiled, and boiling time is 2-3 minute;

C. soya-bean milk is filtered and be cooled to 70 ℃～75 ℃;

D, slowly add in the slurries after solid courage cake dissolved in cold water, and stir fast itself and slurries are mixed, until formation;

E. treat that slurries left standstill 5～8 minutes, make its temperature reduce to normal temperature, make its dehydration 40～45% promptly process bean curd by pack into forming box and compacting of conventional method in the slurries after leaving standstill.

The invention has the beneficial effects as follows: with black soya bean, soya bean and mung bean is main material; And be equipped with an amount of black rice, spade Renhe peanut; The comprehensive nutrient that has improved product is worth, and has that crystallized ability is good, mouthfeel is fresh and tender, bright in color, boils more fresh and tender and more fresh and tender characteristics.

The specific embodiment

Further describe technical scheme of the present invention below in conjunction with embodiment, but require the scope of protection to be not limited to described embodiment.

Embodiment 1

A kind of Tofu pudding, it comprises the raw material of following weight ratio:

Black soya bean 30, soya bean 50, black rice 3, walnut kernel 1, peanut 4, mung bean 6, courage cake 0.5, its preparation method is following:

A. black soya bean, soya bean, black rice, walnut kernel, peanut, the mung bean of above-mentioned weight ratio are used emerge in worm water;

B, the raw material after will soaking are worn into soya-bean milk liquid and are boiled, and boiling time is 3 minutes;

C. soya-bean milk is filtered and be cooled to 70 ℃;

D, slowly add in the slurries after solid courage cake dissolved in cold water, and stir fast itself and slurries are mixed, until formation;

E. treat that slurries left standstill 8 minutes, make its temperature reduce to normal temperature, promptly process Tofu pudding by conventional method dehydration 25% again.

Embodiment 2

A kind of bean curd, it comprises the raw material of following weight ratio:

Black soya bean 40, soya bean 40, black rice 5, walnut kernel 1, peanut 3, mung bean 4, courage cake 1, its preparation method is following:

A. black soya bean, soya bean, black rice, walnut kernel, peanut, the mung bean of above-mentioned weight ratio are used emerge in worm water;

B, the raw material after will soaking are worn into soya-bean milk liquid and are boiled, and boiling time is 2 minutes;

C. soya-bean milk is filtered and be cooled to 75 ℃;

D, slowly add in the slurries after solid courage cake dissolved in cold water, and stir fast itself and slurries are mixed, until formation;

E. treat that slurries left standstill 8 minutes, make its temperature reduce to normal temperature, make its dehydration 45% promptly process bean curd by pack into forming box and compacting of conventional method in the slurries after leaving standstill.

Embodiment 3

A kind of Tofu pudding, it comprises the raw material of following weight ratio:

Black soya bean 40, soya bean 40, black rice 5, peanut 3, mung bean 4, courage cake 1, its preparation method is following:

A. black soya bean, soya bean, black rice, walnut kernel, peanut, the mung bean of above-mentioned weight ratio are used emerge in worm water;

B, the raw material after will soaking are worn into soya-bean milk liquid and are boiled, and boiling time is 2 minutes;

C. soya-bean milk is filtered and be cooled to 75 ℃;

D, slowly add in the slurries after solid courage cake dissolved in cold water, and stir fast itself and slurries are mixed, until formation;

E. treat that slurries left standstill 5 minutes, make its temperature reduce to normal temperature, promptly process Tofu pudding by conventional method dehydration 15% again.

Embodiment 4

A kind of bean curd, it comprises the raw material of following weight ratio:

Black soya bean 30, soya bean 50, black rice 3, walnut kernel 0.5, peanut 4, mung bean 6, courage cake 0.5, its preparation method is following:

A. black soya bean, soya bean, black rice, walnut kernel, peanut, the mung bean of above-mentioned weight ratio are used emerge in worm water;

B, the raw material after will soaking are worn into soya-bean milk liquid and are boiled, and boiling time is 3 minutes;

C. soya-bean milk is filtered and be cooled to 70 ℃;

D, slowly add in the slurries after solid courage cake dissolved in cold water, and stir fast itself and slurries are mixed, until formation;

E. treat that slurries left standstill 5 minutes, make its temperature reduce to normal temperature, make its dehydration 40% promptly process bean curd by pack into forming box and compacting of conventional method in the slurries after leaving standstill.

Embodiment 5

A kind of Tofu pudding, it comprises the raw material of following weight ratio:

Black soya bean 38, soya bean 46, black rice 4, walnut kernel 0.5, peanut 3.5, mung bean 4, courage cake 0.7, its preparation method is following:

A. black soya bean, soya bean, black rice, walnut kernel, peanut, the mung bean of above-mentioned weight ratio are used emerge in worm water;

B, the raw material after will soaking are worn into soya-bean milk liquid and are boiled, and boiling time is 3 minutes;

C. soya-bean milk is filtered and be cooled to 74 ℃;

D, slowly add in the slurries after solid courage cake dissolved in cold water, and stir fast itself and slurries are mixed, until formation;

E. treat that slurries left standstill 7 minutes, make its temperature reduce to normal temperature, promptly process Tofu pudding by conventional method dehydration 22% again.

Embodiment 6

A kind of bean curd, it comprises the raw material of following weight ratio:

Black soya bean 35, soya bean 45, black rice 4, peanut 3.5, mung bean 5, courage cake 0.6, its preparation method is following:

A. black soya bean, soya bean, black rice, walnut kernel, peanut, the mung bean of above-mentioned weight ratio are used emerge in worm water;

B, the raw material after will soaking are worn into soya-bean milk liquid and are boiled, and boiling time is 2 minutes;

C. soya-bean milk is filtered and be cooled to 72 ℃;

D, slowly add in the slurries after solid courage cake dissolved in cold water, and stir fast itself and slurries are mixed, until formation;

E. treat that slurries left standstill 6 minutes, make its temperature reduce to normal temperature, make its dehydration 42% promptly process bean curd by pack into forming box and compacting of conventional method in the slurries after leaving standstill.

Embodiment 7

A kind of Tofu pudding, it comprises the raw material of following weight ratio:

Black soya bean 36, soya bean 42, black rice 3.5, walnut kernel 0.8, peanut 3.2, mung bean 5, courage cake 0.8, its preparation method is following:

A. black soya bean, soya bean, black rice, walnut kernel, peanut, the mung bean of above-mentioned weight ratio are used emerge in worm water;

B, the raw material after will soaking are worn into soya-bean milk liquid and are boiled, and boiling time is 2.5 minutes;

C. soya-bean milk is filtered and be cooled to 72 ℃;

D, slowly add in the slurries after solid courage cake dissolved in cold water, and stir fast itself and slurries are mixed, until formation;

E. treat that slurries left standstill 6 minutes, make its temperature reduce to normal temperature, promptly process Tofu pudding by conventional method dehydration 18% again.

Embodiment 8

A kind of bean curd, it comprises the raw material of following weight ratio:

Black soya bean 37, soya bean 46, black rice 4.5, walnut kernel 0.6, peanut 3.8, mung bean 5.5, courage cake 0.7, its preparation method is following:

A. black soya bean, soya bean, black rice, walnut kernel, peanut, the mung bean of above-mentioned weight ratio are used emerge in worm water;

B, the raw material after will soaking are worn into soya-bean milk liquid and are boiled, and boiling time is 2.5 minutes;

C. soya-bean milk is filtered and be cooled to 74 ℃;

D, slowly add in the slurries after solid courage cake dissolved in cold water, and stir fast itself and slurries are mixed, until formation;

E. treat that slurries left standstill 7 minutes, make its temperature reduce to normal temperature, make its dehydration 38% promptly process bean curd by pack into forming box and compacting of conventional method in the slurries after leaving standstill.

Claims (2)

1. Tofu pudding, it is characterized in that: it comprises the raw material of following weight ratio:

Black soya bean 30-40, soya bean 40-50, black rice 3～5, walnut kernel 0～1, peanut 3～4, mung bean 4-6, courage cake 0.5-1, its preparation method is following:

A. black soya bean, soya bean, black rice, walnut kernel, peanut, the mung bean of above-mentioned weight ratio are used emerge in worm water;

B, the raw material after will soaking are worn into soya-bean milk liquid and are boiled, and boiling time is 2-3 minute;

C. soya-bean milk is filtered and be cooled to 70 ℃～75 ℃;

D, slowly add in the slurries after solid courage cake dissolved in cold water, and stir fast itself and slurries are mixed, until formation;

E. treat that slurries left standstill 5～8 minutes, make its temperature reduce to normal temperature, promptly process Tofu pudding by conventional method dehydration 15～25% again.

2. bean curd, it is characterized in that: it comprises the raw material of following weight ratio:

Black soya bean 30-40, soya bean 40-50, black rice 3～5, walnut kernel 0～1, peanut 3～4, mung bean 4-6, courage cake 0.5-1, its preparation method is following:

A. black soya bean, soya bean, black rice, walnut kernel, peanut, the mung bean of above-mentioned weight ratio are used emerge in worm water;

B, the raw material after will soaking are worn into soya-bean milk liquid and are boiled, and boiling time is 2-3 minute;

C. soya-bean milk is filtered and be cooled to 70 ℃～75 ℃;

D, slowly add in the slurries after solid courage cake dissolved in cold water, and stir fast itself and slurries are mixed, until formation;

E. treat that slurries left standstill 5～8 minutes, make its temperature reduce to normal temperature, make its dehydration 40～45% promptly process bean curd by pack into forming box and compacting of conventional method in the slurries after leaving standstill.