CN102986911A - Preparation method of corn dried bean curd - Google Patents
Preparation method of corn dried bean curd Download PDFInfo
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- CN102986911A CN102986911A CN2012104596240A CN201210459624A CN102986911A CN 102986911 A CN102986911 A CN 102986911A CN 2012104596240 A CN2012104596240 A CN 2012104596240A CN 201210459624 A CN201210459624 A CN 201210459624A CN 102986911 A CN102986911 A CN 102986911A
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Abstract
The invention discloses a preparation method of corn dried bean curd. The corn bean curd is prepared from the following raw materials in parts by weight: 1000-1200 parts of soybeans, 10-12 parts of asparagus, 10-12 parts of brasenia schreberi, 35-45 parts of corn kernels, 10-15 parts of salvia miltiorrhiza, 10-12 parts of equisetum hiemale, 10-12 parts of calabazilla, 10-12 parts of radix angelicae, 10-12 parts of cress, 10-12 parts of cushaw flowers, 5-8 parts of potentilla chinensis, 20-30 parts of hot peppers, 5-8 parts of pitaya flowers, 10-12 parts of rhodiola rosea, 10-12 parts of tremella, 10-12 parts of exocarpium citri rubrum, 10-12 parts of folium mori, 8-12 parts of sugarcane tops and 6-8 parts of malts. Various potherbs and medical-care components being of homology of medicine and food are added into raw materials of the dried bean curd, wherein corns rich in vitamin C and the like and play the roles of the prolonging life and beautifying, and nutrient substances contained in corn embryonic tips have the functions of enhancing the metabolism of a human body, and regulating a nervous system, and play roles in enabling the skin to be tender and smooth, and inhibiting and delaying the generation of wrinkles. According to the preparation method, a process of multiple grinding is adopted, so that bean dregs are reduced, and the dietary fibers in the bean dregs are added into soya-bean milk to be beneficial to the gastrointestinal motility of a human body and defecation.
Description
Technical field
The present invention relates to a kind of preparation method of corn dried bean curd, belong to food processing technology field.
Background technology
Soybean contains abundant and comprehensive nutrient, and it integrates high protein, essential amino acid and the various trace elements of needed by human.The food made from soybean is the optimum food of patient's body-buildings such as hypertension, diabetes, obesity.At present, utilize soybean can be processed into easily bean product of multiple eating, wherein dried bean curd, bean curd, blinds, because protein is higher than chicken, lean meat, a kind of nutritious food, at present the preparation method of corn dried bean curd mostly is traditional immersion, defibrination, filtration, mashing off, adds bittern, gypsum becomes tender bean curd, again through being squeezed into dried bean curd.But there is the single defective of health care in existing dried bean curd.
Summary of the invention
The purpose of this invention is to provide a kind of health care that has, simultaneously the preparation method of the corn dried bean curd of delicious taste.
Technical scheme of the present invention is as follows:
A kind of preparation method of corn dried bean curd is characterized in that: may further comprise the steps:
(1), take by weighing the raw material of following weight portion:
Soya bean 1000-1200, iblet 350-400, red sage root 10-15, scouring rush 10-12, mountain dew dish 10-12, root of Dahurain angelica 10-12, Chinese celery 10-12, pumpkin flower 10-12, potentilla chinensis 5-8, capsicum 20-30, overlord spend 5-8, rhodiola root 10-12, white fungus 10-12, orange 10-12, mulberry leaf 10-12, sugarcane top 8-12, Fructus Hordei Germinatus 6-8;
(2), soya bean washes, soaks, other raw material such as asparagus washes for subsequent use;
(3), with each raw material in the lump defibrination, filter, the slag slurry separates; Filter residue grinds 1-2 time separately, and the slag slurry of going again separates, and reduces about 1/2-2/3 to filter residue and ends, and merges soya-bean milk liquid;
(4), mashing off: soya-bean milk is added the tartar sauce mixing that is equivalent to soya-bean milk liquid weight 0.5-1%, be heated to 98-100 ℃ and obtain hot soya-bean milk;
(5), some slurry: add gypsum in the hot soya-bean milk and mix, leave standstill after coagulation and obtain Tofu pudding;
(6), moulding compacting: Tofu pudding is transferred in the cloth that lays, rear it is squeezed so that the moisture in the Tofu pudding is squeezed out of cloth sealing obtained the dried bean curd embryo;
(7), cut: the dried bean curd embryo is cut into block dried bean curd piece;
(8), freezing: the dried bean curd piece is put into freezer refrigeration take out after 12-24 hour, temperature of ice house is-10--5 ℃;
(9), stew in soy sauce: add in the bittern that boils describedly to go out the dried bean curd piece and carried out stew in soy sauce 20-30 minute, obtain dried bean curd, described bittern is to be boiled by the auxiliary material that adds following weight in per 50 kg of water to make in 30-45 minute: anistree 40-60 gram, fennel seeds 30-50 gram, cassia bark 40-60 gram, dried orange peel 10-60 grams, Amomum cardamomum 10-60 grams, garlic 150-200 grams, capsicum 90-110 gram, Chinese prickly ash 30-50 gram, pepper 30-50 gram, fructus amomi 30-50 gram, cloves 30-40 gram, gynostemma pentaphylla 150-180 gram, turmeric 50-80 gram, Fructus Hordei Germinatus 30-50 gram, the mustard 50-80 that cracks rice gram, sea-buckthorn 10-20 gram, potentilla chinensis 30-50 gram, pseudo-ginseng 10-20 gram, sweet potato vine 30-40 gram, camellia 20-30 gram, folium lycii 20-30 gram, buzhaye 30-40 gram, cordate houttuynia 20-30 gram, semen allii tuberosi 20-30 gram;
(10), compacting is packed again, squeezes the bittern of extracting in the dried bean curd, sterilization, packing.
The preparation method of described corn dried bean curd is characterized in that: described tartar sauce adopts commercially available beans sauce or adopts described filter residue to add the auxiliary material fermentation such as capsicum and make.
The present invention compared with prior art, in the dried bean curd raw material, increased the Chinese medicine health-care composition of multiple edible wild herbs and integration of drinking and medicinal herbs, wherein corn is rich in vitamin C etc., longevity, beautification function are arranged, the contained nutriment of maize point has the metabolism of the human body of enhancing, adjusts nervous function, can play making the skin delicacy smooth, suppress, delay the effect that wrinkle produces.In addition, corn has the effect of in addition reducing blood lipid, reduction serum cholesterol.Simultaneously, the present invention adopts repeatedly grinding technics, has reduced bean dregs, and the dietary fiber in the bean dregs has been added in the soya-bean milk, and favourable human intestines and stomach's wriggling helps defecation.
The specific embodiment
The preparation method of corn dried bean curd is characterized in that: may further comprise the steps:
(1), take by weighing the raw material (kilogram) of following weight portion:
Soya bean 1200, iblet 350, the red sage root 15, scouring rush 12, mountain reveal that dish 12, the root of Dahurain angelica 12, Chinese celery 12, pumpkin spend 12, potentilla chinensis 8, capsicum 20, overlord spend 8, rhodiola root 12, white fungus 12, orange 12, mulberry leaf 10-12, sugarcane top 12, Fructus Hordei Germinatus 8;
(2), soya bean washes, soaks, other raw material such as asparagus washes for subsequent use;
(3), with each raw material in the lump defibrination, filter, the slag slurry separates; Filter residue grinds 1-2 time separately, and the slag slurry of going again separates, and reduces about 1/2 to filter residue and ends, and merges soya-bean milk liquid;
(4), mashing off: soya-bean milk is added the tartar sauce mixing that is equivalent to soya-bean milk liquid weight 0.5-1%, be heated to 98-100 ℃ and obtain hot soya-bean milk;
(5), some slurry: add gypsum in the hot soya-bean milk and mix, leave standstill after coagulation and obtain Tofu pudding;
(6), moulding compacting: Tofu pudding is transferred in the cloth that lays, rear it is squeezed so that the moisture in the Tofu pudding is squeezed out of cloth sealing obtained the dried bean curd embryo;
(7), cut: the dried bean curd embryo is cut into block dried bean curd piece;
(8), freezing: the dried bean curd piece is put into freezer refrigeration take out after 16 hours, temperature of ice house is-8--5 ℃;
(9), stew in soy sauce: add in the bittern that boils describedly to go out the dried bean curd piece and carried out stew in soy sauce 30 minutes, obtain dried bean curd, described bittern is to be boiled by the auxiliary material that adds following weight in per 50 kg of water to make in 45 minutes: anistree 40 grams, fennel seeds 50 grams, cassia bark 60 grams, dried orange peel 60 grams, Amomum cardamomum 60 grams, garlic 200 grams, capsicum 90 grams, Chinese prickly ash 50 grams, pepper 50 grams, fructus amomi 50 grams, cloves 40 grams, gynostemma pentaphylla 180 gram turmerics 80 grams, Fructus Hordei Germinatus 30 grams, the mustard 80 of cracking rice restrains, sea-buckthorn 20 grams, potentilla chinensis 50 grams, pseudo-ginseng 20 grams, sweet potato vine 40 grams, camellia 30 grams, folium lycii 30 grams, buzhaye 30 grams, cordate houttuynia 20 grams, semen allii tuberosi 30 grams;
(10), compacting is packed again, squeezes the bittern of extracting in the dried bean curd, sterilization, packing.
Described tartar sauce adopts commercially available beans sauce or adopts described filter residue to add the auxiliary material fermentation such as capsicum and make.
Claims (2)
1. the preparation method of a corn dried bean curd is characterized in that: may further comprise the steps:
(1), take by weighing the raw material of following weight portion:
Soya bean 1000-1200, iblet 350-400, red sage root 10-15, scouring rush 10-12, mountain dew dish 10-12, root of Dahurain angelica 10-12, Chinese celery 10-12, pumpkin flower 10-12, potentilla chinensis 5-8, capsicum 20-30, overlord spend 5-8, rhodiola root 10-12, white fungus 10-12, orange 10-12, mulberry leaf 10-12, sugarcane top 8-12, Fructus Hordei Germinatus 6-8;
(2), soya bean washes, soaks, other raw material such as asparagus washes for subsequent use;
(3), with each raw material in the lump defibrination, filter, the slag slurry separates; Filter residue grinds 1-2 time separately, and the slag slurry of going again separates, and reduces about 1/2-2/3 to filter residue and ends, and merges soya-bean milk liquid;
(4), mashing off: soya-bean milk is added the tartar sauce mixing that is equivalent to soya-bean milk liquid weight 0.5-1%, be heated to 98-100 ℃ and obtain hot soya-bean milk;
(5), some slurry: add gypsum in the hot soya-bean milk and mix, leave standstill after coagulation and obtain Tofu pudding;
(6), moulding compacting: Tofu pudding is transferred in the cloth that lays, rear it is squeezed so that the moisture in the Tofu pudding is squeezed out of cloth sealing obtained the dried bean curd embryo;
(7), cut: the dried bean curd embryo is cut into block dried bean curd piece;
(8), freezing: the dried bean curd piece is put into freezer refrigeration take out after 12-24 hour, temperature of ice house is-10--5 ℃;
(9), stew in soy sauce: add in the bittern that boils describedly to go out the dried bean curd piece and carried out stew in soy sauce 20-30 minute, obtain dried bean curd, described bittern is to be boiled by the auxiliary material that adds following weight in per 50 kg of water to make in 30-45 minute: anistree 40-60 gram, fennel seeds 30-50 gram, cassia bark 40-60 gram, dried orange peel 10-60 grams, Amomum cardamomum 10-60 grams, garlic 150-200 grams, capsicum 90-110 gram, Chinese prickly ash 30-50 gram, pepper 30-50 gram, fructus amomi 30-50 gram, cloves 30-40 gram, gynostemma pentaphylla 150-180 gram, turmeric 50-80 gram, Fructus Hordei Germinatus 30-50 gram, the mustard 50-80 that cracks rice gram, sea-buckthorn 10-20 gram, potentilla chinensis 30-50 gram, pseudo-ginseng 10-20 gram, sweet potato vine 30-40 gram, camellia 20-30 gram, folium lycii 20-30 gram, buzhaye 30-40 gram, cordate houttuynia 20-30 gram, semen allii tuberosi 20-30 gram;
(10), compacting is packed again, squeezes the bittern of extracting in the dried bean curd, sterilization, packing.
2. the preparation method of corn dried bean curd according to claim 1 is characterized in that: described tartar sauce adopts commercially available beans sauce or adopts described filter residue to add the auxiliary material fermentation such as capsicum and make.
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| CN104106641A (en) * | 2014-06-20 | 2014-10-22 | 马鞍山市黄池食品（集团）有限公司 | High protein tricholoma matsutake dried bean curd and preparation method thereof |
| CN104255939A (en) * | 2014-07-23 | 2015-01-07 | 马鞍山江心绿洲食品有限公司 | Pearl beautifying dried black bean curd |
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| CN105309624A (en) * | 2015-11-17 | 2016-02-10 | 张佳成 | Method for preparing tremella soybean milk |
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| CN103262897B (en) * | 2013-04-07 | 2015-03-25 | 青阳县群赢绿色食品开发有限公司 | Preparation method of hawthorn fermented bean curd |
| CN103262897A (en) * | 2013-04-07 | 2013-08-28 | 青阳县群赢绿色食品开发有限公司 | Preparation method of hawthorn fermented bean curd |
| CN103229846A (en) * | 2013-04-08 | 2013-08-07 | 钱长春 | Tremella dried bean curd preparation method |
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| CN103250812A (en) * | 2013-05-29 | 2013-08-21 | 万世凤 | Preparation method of dried bean curd |
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| CN103444892A (en) * | 2013-07-30 | 2013-12-18 | 陈瑞 | Blood sugar-reducing dried bean curd with green tea and preparation method thereof |
| CN103444890A (en) * | 2013-07-30 | 2013-12-18 | 陈瑞 | Milky dried bean curd processed with wine and preparation method thereof |
| CN103444890B (en) * | 2013-07-30 | 2015-09-09 | 陈瑞 | A kind of wine milk taste dried bean curd and preparation method thereof |
| CN103504022A (en) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | Dried tofu with soybeans as main ingredients |
| CN103598345A (en) * | 2013-10-15 | 2014-02-26 | 鲁杨 | Chopped pepper dried bean curd |
| CN103651907A (en) * | 2013-11-26 | 2014-03-26 | 安徽金菜地食品有限公司 | Fungi soya-bean milk powder and preparation method thereof |
| CN104095045A (en) * | 2014-06-17 | 2014-10-15 | 马鞍山江心绿洲食品有限公司 | Dried bean curd with cock meat and river snails and preparation method thereof |
| CN104106641A (en) * | 2014-06-20 | 2014-10-22 | 马鞍山市黄池食品（集团）有限公司 | High protein tricholoma matsutake dried bean curd and preparation method thereof |
| CN104255939A (en) * | 2014-07-23 | 2015-01-07 | 马鞍山江心绿洲食品有限公司 | Pearl beautifying dried black bean curd |
| CN104322707A (en) * | 2014-10-11 | 2015-02-04 | 合肥寿保农副产品有限公司 | Dried tofu with Chinese yam and durian flavors and preparation method thereof |
| CN104431726A (en) * | 2014-12-11 | 2015-03-25 | 山东秦老太食品有限公司 | Preparation method of constant food sweet foam |
| CN105309624A (en) * | 2015-11-17 | 2016-02-10 | 张佳成 | Method for preparing tremella soybean milk |
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Application publication date: 20130327 |