CN104757130A - Reed-fragrance meat paste fermented bean curds and preparation method thereof - Google Patents

Abstract

The invention discloses a reed-fragrance meat paste fermented bean curds and a preparation method thereof. The reed-fragrance meat paste fermented bean curds are prepared from the following raw materials in parts by weight: 180-200 parts of soybean milk, 5-7 parts of lean pork, 5-8 parts of pork jelly, 10-12 parts of chestnut kernels, 4-6 parts of okra, 1-2 parts of impatiens noli-tangere, 2-3 parts of rose, 1-2 parts of dutchmanspipe root, 1-2 parts of fire weed, 1-2 parts of Plumeria rubra, 4-6 parts of jujube leaf tea, 1-2 parts of tangerine pith, 1-3 parts of leek pollen, 3-5 parts of walnut stylets, a proper amount of reed leaves, 8-10 parts of red wine, 3-5 parts of ginger juice, 2-4 parts of gypsum powder, 0.5-1.5 parts of soybean sauce and a proper amount of specially-prepared spice soup. The reed-fragrance meat paste fermented bean curds prepared in the invention maintain the special flavor of fermented tofu, are endowed the mouthfeel and flavor of the reed fragrance meat paste, are fragrant, crisp, tender, delicious and rich in nutrients, according to the recipe, the rose has the functions of guiding qi and harmonizing the stomach, and the jujube leaf tea and the Plumeria rubra can clear away the heart-fire, stimulate the appetite and help digestion, so that the digestion is facilitated, and the appetite of people is stimulated.

Description

Fragrant meat pulp bean curd with odor of a kind of rice-pudding and preparation method thereof

Technical field

The present invention relates to fragrant meat pulp bean curd with odor of a kind of rice-pudding and preparation method thereof, belong to food processing technology field.

Background technology

Bean curd with odor smells smelly, perfume (or spice) of tasting, and be a kind of spreading in the whole of China and bean curd fermented product all over the world, the bean curd bean product that originally nutritive value is very high, protein content reaches 15%-20%, suitable with meat.By fermentation, under the effect of various microorganism, breaks down proteins in zymotic fluid is each seed amino acid and polypeptide, and discharge a large amount of amino acid and other compound, thus define the flavour of bean curd with odor, ferment simultaneously and create the materials such as yeast, having and improve a poor appetite, promoting effect of digestion.

Along with the raising of people's living standard, more and more higher to the requirement of food, as nutraceutical, health food, functional food, pollution-free food etc., become the focus in food consumption market.In order to meet food products market demand, the present invention obtains bean curd with odor, not only has color and all good feature of shape, and jointly develop in local flavor, nutrition, health care etc., instant, safety and sanitation, nutritious equilibrium, meets people's tourism and leisure and allegro living needs.

Summary of the invention

The object of the present invention is to provide fragrant meat pulp bean curd with odor of a kind of rice-pudding and preparation method thereof, cater to the needs of more consumers.

For achieving the above object, the technical solution used in the present invention is as follows:

The fragrant meat pulp bean curd with odor of a kind of rice-pudding, be made up of the raw material of following weight parts:

Soya-bean milk 180-200, lean pork 5-7, pigskin freeze 5-8, Chinese chestnut Seed 10-12, okra 4-6, touch-me-not 1-2, rose 2-3, dutchmanspipe root 1-2, little fire weed 1-2, frangipanis 1-2, jujube leaf tea 4-6, tangerine pith 1-2, leek pollen 1-3, walnut style 3-5, rice-pudding leaf is appropriate, red wine 8-10, ginger juice 3-5, land plaster 2-4, soy sauce 0.5-1.5, secret bittern are appropriate;

Described secret bittern is made up of the raw material of following weight parts: black meal leaf 6-8, Kang Xian flower 4-6, lemon grass (Cymbopogon citratus) 4-5, orange peel 4-6, rosemary 4-6, bamboo juice 4-6, dill fresh leaf 8-10, black garlic juice 18-20, honey 8-10, violet cabbage juice 10-12, yak marrow 1-2, blue fragrant sub-powder 2-4, rice vinegar are appropriate, tamarind 10-12, jade powder 0.5-1, pickle three-coloured amaranth juice 180-200;

Described secret bittern preparation method be: a, fresh for dill leaf removal of impurities cleaned, put into boiling water and scald to 40-60 second, pull out and rinse cooling, freeze-drying is pulverized, and goes out perfume (or spice), obtain spiceleaf powder with the frying of orchid fragrant seed powder; B, black meal leaf, Kang Xianhua, lemon grass (Cymbopogon citratus), orange peel, rosemary are picked assorted and clean, put into steaming tray, add proper amount of rice vinegar in steamer, big fire steams 20-30 minute, pulls out and is stranding into end, adds 6-8 times of water and boils 40-60 minute, filter and remove residue, obtain fried liquid; C, tamarind process is obtained pulp, slurry worn into by glue, mixes, stew to moisten 30-40 minute, obtain honeydew at 50-60 DEG C with black garlic juice, violet cabbage juice, honey; D, will pickle three-coloured amaranth juice, fried liquid, spiceleaf powder and other surplus stocks and mix, sealing and fermenting 4-6 month, filter and remove residue, mixed with honeydew, to obtain final product.

The preparation method of the fragrant meat pulp bean curd with odor of described rice-pudding, comprises the following steps:

(1), by touch-me-not, rose, dutchmanspipe root, little fire weed, frangipanis, jujube leaf tea, tangerine pith boiling, filter and remove residue, filtrate continuation is concentrated into paste, obtains health-care paste;

(2), by Chinese chestnut Seed pick assorted to clean, add in the solution containing 1-2% rice vinegar and infiltrate 10-15 minute, pour heating in pot into and boil, pull out and drain, put into red wine and simmer to wine juice receipts dry, grind to form mud, obtain Chinese chestnut mud;

(3), by walnut style, okra clean, freeze-drying is pulverized, and obtains freeze-dried powder, lean pork removal of impurities is cleaned, is stranding into gruel, add ginger juice, soy sauce stirs, pickle 30-40 minute, add Chinese chestnut mud, freeze-dried powder, leek pollen, pigskin freeze, health-care paste, rub and mix evenly, get appropriate technique routinely and rice-pudding leaf is packed into pyramid-shaped dumpling, put into food steamer and steam ripe perfume (or spice), after removing rice-pudding leaf, pack thing and grind pulping, obtain brown fragrant meat pulp;

(4), heating soybean milk is boiled; rear truce is boiled in heating; mix with secret bittern other surplus stocks outer, leave standstill 10-15 minute, obtain jellied bean curd; stir fragmentation and add brown fragrant meat pulp simultaneously; enter mold pressing and make embryo, obtain bean curd and cut into block, interval is evenly placed on the bamboo bast mat of clean sterilization; erect and be parked in sealing sterilizing room; at 24-32 DEG C, put 2-4 days, grow tiny mycelia, put into tank; pour secret thick gravy into; lidstock 1-2 hour, takes out after draining, puts into stand oil pot; fry ripe perfume (or spice), to obtain final product.

Beneficial effect of the present invention:

The fragrant meat pulp bean curd with odor of rice-pudding that the present invention obtains, keep bean curd with odor peculiar taste, give again the taste flavor of brown fragrant meat pulp, aromatic tender and crisp, tasty, nutritious, formula also adds rose and has pleasant and stomach effect, jujube leaf tea, frangipanis can clear away heart-fire, appetite-stimulating indigestion-relieving, contribute to digestion, invite people's appetite.

Detailed description of the invention

The fragrant meat pulp bean curd with odor of a kind of rice-pudding, be made up of the raw material of following weight (jin):

Soya-bean milk 200, lean pork 7, pigskin freeze 8, Chinese chestnut Seed 12, okra 6, touch-me-not 2, rose 3, dutchmanspipe root 2, little fire weed 2, frangipanis 2, jujube leaf tea 6, tangerine pith 2, leek pollen 3, walnut style 5, rice-pudding leaf is appropriate, red wine 10, ginger juice 5, land plaster 4, soy sauce 1.5, secret bittern are appropriate;

Described secret bittern is made up of the raw material of following weight (jin): black meal leaf 8, Kang Xian spend 6, lemon grass (Cymbopogon citratus) 5, orange peel 6, rosemary 5, bamboo juice 6, the fresh leaf of dill 10, black garlic juice 20, honey 10, violet cabbage juice 12, yak marrow 2, blue fragrant sub-powder 4, rice vinegar are appropriate, tamarind 12, jade powder 1, pickle three-coloured amaranth juice 200;

Described secret bittern preparation method be: a, fresh for dill leaf removal of impurities to be cleaned, put into boiling water and scald to 60 seconds, pull out and rinse cooling, freeze-drying is pulverized, and goes out perfume (or spice), obtain spiceleaf powder with the frying of orchid fragrant seed powder; B, black meal leaf, Kang Xianhua, lemon grass (Cymbopogon citratus), orange peel, rosemary are picked assorted and clean, put into steaming tray, add proper amount of rice vinegar in steamer, big fire steams 30 minutes, pulls out and is stranding into end, adds 8 times of water and boils 60 minutes, filter and remove residue, obtain fried liquid; C, tamarind process is obtained pulp, slurry worn into by glue, mixes, stew to moisten 40 minutes, obtain honeydew at 60 DEG C with black garlic juice, violet cabbage juice, honey; D, will pickle three-coloured amaranth juice, fried liquid, spiceleaf powder and other surplus stocks and mix, sealing and fermenting 6 months, filter and remove residue, mixes with honeydew, to obtain final product.

The preparation method of the fragrant meat pulp bean curd with odor of described rice-pudding, comprises the following steps:

(1), by touch-me-not, rose, dutchmanspipe root, little fire weed, frangipanis, jujube leaf tea, tangerine pith boiling, filter and remove residue, filtrate continuation is concentrated into paste, obtains health-care paste;

(2), by Chinese chestnut Seed pick assorted to clean, add in the solution containing 2% rice vinegar and infiltrate 15 minutes, pour heating in pot into and boil, pull out and drain, put into red wine and simmer to wine juice receipts dry, grind to form mud, obtain Chinese chestnut mud;

(3), by walnut style, okra clean, freeze-drying is pulverized, and obtains freeze-dried powder, lean pork removal of impurities is cleaned, is stranding into gruel, add ginger juice, soy sauce stirs, pickle 40 minutes, add Chinese chestnut mud, freeze-dried powder, leek pollen, pigskin freeze, health-care paste, rub and mix evenly, get appropriate technique routinely and rice-pudding leaf is packed into pyramid-shaped dumpling, put into food steamer and steam ripe perfume (or spice), after removing rice-pudding leaf, pack thing and grind pulping, obtain brown fragrant meat pulp;

(4), heating soybean milk is boiled; rear truce is boiled in heating; mix with secret bittern other surplus stocks outer, leave standstill 15 minutes, obtain jellied bean curd; stir fragmentation and add brown fragrant meat pulp simultaneously; enter mold pressing and make embryo, obtain bean curd and cut into block, interval is evenly placed on the bamboo bast mat of clean sterilization; erect and be parked in sealing sterilizing room; at 32 DEG C, put 2 days, grow tiny mycelia, put into tank; pour secret thick gravy into; lidstock 1 hour, takes out after draining, puts into stand oil pot; fry ripe perfume (or spice), to obtain final product.

Claims (2)

1. the fragrant meat pulp bean curd with odor of rice-pudding, it is characterized in that being made up of the raw material of following weight parts:

Soya-bean milk 180-200, lean pork 5-7, pigskin freeze 5-8, Chinese chestnut Seed 10-12, okra 4-6, touch-me-not 1-2, rose 2-3, dutchmanspipe root 1-2, little fire weed 1-2, frangipanis 1-2, jujube leaf tea 4-6, tangerine pith 1-2, leek pollen 1-3, walnut style 3-5, rice-pudding leaf is appropriate, red wine 8-10, ginger juice 3-5, land plaster 2-4, soy sauce 0.5-1.5, secret bittern are appropriate;

Described secret bittern is made up of the raw material of following weight parts: black meal leaf 6-8, Kang Xian flower 4-6, lemon grass (Cymbopogon citratus) 4-5, orange peel 4-6, rosemary 4-6, bamboo juice 4-6, dill fresh leaf 8-10, black garlic juice 18-20, honey 8-10, violet cabbage juice 10-12, yak marrow 1-2, blue fragrant sub-powder 2-4, rice vinegar are appropriate, tamarind 10-12, jade powder 0.5-1, pickle three-coloured amaranth juice 180-200;

Described secret bittern preparation method be: a, fresh for dill leaf removal of impurities cleaned, put into boiling water and scald to 40-60 second, pull out and rinse cooling, freeze-drying is pulverized, and goes out perfume (or spice), obtain spiceleaf powder with the frying of orchid fragrant seed powder; B, black meal leaf, Kang Xianhua, lemon grass (Cymbopogon citratus), orange peel, rosemary are picked assorted and clean, put into steaming tray, add proper amount of rice vinegar in steamer, big fire steams 20-30 minute, pulls out and is stranding into end, adds 6-8 times of water and boils 40-60 minute, filter and remove residue, obtain fried liquid; C, tamarind process is obtained pulp, slurry worn into by glue, mixes, stew to moisten 30-40 minute, obtain honeydew at 50-60 DEG C with black garlic juice, violet cabbage juice, honey; D, will pickle three-coloured amaranth juice, fried liquid, spiceleaf powder and other surplus stocks and mix, sealing and fermenting 4-6 month, filter and remove residue, mixed with honeydew, to obtain final product.

2. a preparation method for the fragrant meat pulp bean curd with odor of rice-pudding as claimed in claim 1, is characterized in that comprising the following steps:

(1), by touch-me-not, rose, dutchmanspipe root, little fire weed, frangipanis, jujube leaf tea, tangerine pith boiling, filter and remove residue, filtrate continuation is concentrated into paste, obtains health-care paste;

(2), by Chinese chestnut Seed pick assorted to clean, add in the solution containing 1-2% rice vinegar and infiltrate 10-15 minute, pour heating in pot into and boil, pull out and drain, put into red wine and simmer to wine juice receipts dry, grind to form mud, obtain Chinese chestnut mud;

(3), by walnut style, okra clean, freeze-drying is pulverized, and obtains freeze-dried powder, lean pork removal of impurities is cleaned, is stranding into gruel, add ginger juice, soy sauce stirs, pickle 30-40 minute, add Chinese chestnut mud, freeze-dried powder, leek pollen, pigskin freeze, health-care paste, rub and mix evenly, get appropriate technique routinely and rice-pudding leaf is packed into pyramid-shaped dumpling, put into food steamer and steam ripe perfume (or spice), after removing rice-pudding leaf, pack thing and grind pulping, obtain brown fragrant meat pulp;

(4), heating soybean milk is boiled; rear truce is boiled in heating; mix with secret bittern other surplus stocks outer, leave standstill 10-15 minute, obtain jellied bean curd; stir fragmentation and add brown fragrant meat pulp simultaneously; enter mold pressing and make embryo, obtain bean curd and cut into block, interval is evenly placed on the bamboo bast mat of clean sterilization; erect and be parked in sealing sterilizing room; at 24-32 DEG C, put 2-4 days, grow tiny mycelia, put into tank; pour secret thick gravy into; lidstock 1-2 hour, takes out after draining, puts into stand oil pot; fry ripe perfume (or spice), to obtain final product.