CN107668214A - A kind of Chinese milk vetch bean curd - Google Patents
A kind of Chinese milk vetch bean curd Download PDFInfo
- Publication number
- CN107668214A CN107668214A CN201710956625.9A CN201710956625A CN107668214A CN 107668214 A CN107668214 A CN 107668214A CN 201710956625 A CN201710956625 A CN 201710956625A CN 107668214 A CN107668214 A CN 107668214A
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- CN
- China
- Prior art keywords
- bean curd
- milk vetch
- chinese milk
- water
- bean
- 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.)
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Links
- 241000293268 Astragalus chinensis Species 0.000 title claims abstract description 30
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 claims abstract description 19
- 244000068988 Glycine max Species 0.000 claims abstract description 17
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 17
- 235000020251 goat milk Nutrition 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 12
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 7
- 150000002367 halogens Chemical class 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000007711 solidification Methods 0.000 claims abstract description 5
- 230000008023 solidification Effects 0.000 claims abstract description 5
- 239000000126 substance Substances 0.000 claims abstract description 5
- 239000004615 ingredient Substances 0.000 claims abstract description 4
- 238000013329 compounding Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 238000001914 filtration Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 3
- 239000006260 foam Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 9
- 210000003734 kidney Anatomy 0.000 abstract description 5
- 235000013336 milk Nutrition 0.000 abstract description 5
- 239000008267 milk Substances 0.000 abstract description 5
- 210000004080 milk Anatomy 0.000 abstract description 5
- 231100000614 poison Toxicity 0.000 abstract description 5
- 239000003440 toxic substance Substances 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 206010030113 Oedema Diseases 0.000 abstract description 3
- 208000004880 Polyuria Diseases 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 230000000202 analgesic effect Effects 0.000 abstract description 3
- 230000035619 diuresis Effects 0.000 abstract description 3
- 230000004438 eyesight Effects 0.000 abstract description 3
- 230000001939 inductive effect Effects 0.000 abstract description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 3
- 239000011707 mineral Substances 0.000 abstract description 3
- 230000001717 pathogenic effect Effects 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 3
- 102000014171 Milk Proteins Human genes 0.000 abstract description 2
- 108010011756 Milk Proteins Proteins 0.000 abstract description 2
- 235000021120 animal protein Nutrition 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000020254 sheep milk Nutrition 0.000 abstract description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 241001061264 Astragalus Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000000509 Chenopodium ambrosioides Nutrition 0.000 description 1
- 235000005490 Chenopodium botrys Nutrition 0.000 description 1
- 244000098897 Chenopodium botrys Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 235000006533 astragalus Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 210000004233 talus Anatomy 0.000 description 1
- 235000003563 vegetarian diet Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C20/00—Cheese substitutes
- A23C20/005—Cheese substitutes mainly containing proteins from pulses or oilseeds
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention is a kind of Chinese milk vetch bean curd, and it makes the compounding method of raw material, and it presses following weight ratio ingredient：Chinese Milk Vetch Seeds 2, soya bean 23, the fresh goat milk 4 of Pasteur.Before bean curd making point halogen solidification forming production process, it is added into using Chinese Milk Vetch Seeds and goat milk as auxiliary material in soya-bean milk after specific technology mode, produces a kind of more nutritious, more healthy Chinese milk vetch bean curd.In the present invention, because Chinese Milk Vetch Seeds have the effect of clearing heat and detoxicating, inducing diuresis to remove edema, dispelling pathogenic wind for improving eyesight, strengthening the spleen and replenishing qi, removing toxic substances analgesic；The fresh sheep milk protein of Pasteur, fat, content of mineral substances are high, there is the good effects that tonifying-Yin and nourishing-stomach, help kidney, profit are unimpeded just, detoxify.Vegetable protein and animal protein in bean curd fully merge, and containing abundant nutritional ingredient, are advantageous to absorption of human body, digestion, nutrition is more rich, has more healthy good effects.
Description
Technical field
The present invention relates to a kind of Chinese milk vetch bean curd.
Background technology
Bean curd is the common bean product of China's tradition, typically with soya bean, black soya bean and peanut bean etc. containing the higher beans of protein
Class is that raw material makes, and known main production process one is slurrying, i.e., soybean is made into soya-bean milk；It is frozen into second, ordering halogen
Shape, i.e. soya-bean milk are frozen into the gelinite containing large quantity of moisture, i.e. bean curd under collective effect of the heat with coagulator.Bean curd is vegetarian diet
The primary raw material of dish, it is the ambrosia that people enjoy a lot rich in protein, nutritious.It can manufacture again each
The instant snack food of kind, fresh perfume is tasty, good and cheap, is snack food suitable for both young.Bean curd is help clearing heat and health preserving food again
Product, its is sweet cool in nature, often feeding have QI invigorating and in, fluid dryness, it is clearing heat and detoxicating the effect of.It can throughout the year produce, not limited by season
System.
Chinese milk vetch is pulse family, and astragalus category biennial herb plant is distributed in each provinces and regions in Yangtze River in China basin, and various regions plant more
Training, its kind of root, herb and seed can be used as medicine, its seed：Sweet, micro-pungent, cool in nature, clearing heat and detoxicating, inducing diuresis to remove edema, available for wind phlegm cough
Cough, sore-throat, there is dispelling pathogenic wind for improving eyesight, strengthening the spleen and replenishing qi, removing toxic substances analgesic.
Goat milk is high with its protein, fat, content of mineral substances, nutritious, be easy to be considered as in dairy products the advantages that absorption
Fine work, while goat milk is sweet warm-natured, enter liver, stomach, the heart, kidney, has tonifying-Yin and nourishing-stomach, help kidney, profit unimpeded just, removing toxic substances good
Effect.
The content of the invention
It is an object of the invention to provide a kind of bean curd containing Chinese milk vetch and goat milk, i.e., it is frozen into bean curd making point halogen
Before shape production process, after specific technology mode soya-bean milk is added into using Chinese Milk Vetch Seeds and goat milk as auxiliary material
In, produce a kind of more nutritious, more healthy Chinese milk vetch bean curd.
The present invention is achieved in that a kind of Chinese milk vetch bean curd makes the compounding method of raw material, and it compares group by following weight
Point：Chinese Milk Vetch Seeds 2, soya bean 23, the fresh goat milk 4 of Pasteur；Chinese Milk Vetch Seeds and soya bean are drying material.
Its technique feed postition is as follows：
(1) Chinese Milk Vetch Seeds are crushed into 1200 mesh to be placed in container, add the water of 15 times of weight to stand 1 after being sufficiently stirred small
When, then water float thing and bubble are removed and given up, filters out deposit.
(2) upper step is crossed into filtered material to be placed in container, after adding 10 times of water to be sufficiently stirred by substance weight after filtering
0.5 hour is stood, water float thing and foam are removed and given up, after filtering out deposit；The step is repeated into progress 4 times
Afterwards, the water of 10 times of weight is added to continue to employ in the deposit filtered out.
(3) after soya bean being soaked into 5-10 hours in clear water, water is filtered out, is added to continuing to employ in thing for process (2), fully
Slurry is squeezed after making processes well known defibrination by bean curd after stirring.
(4) after the slurry squeezed out being boiled into 5 minutes, the fresh goat milk of Pasteur is added after being sufficiently stirred to be again heated to and boiled.
(5) process (4) material is made into processes well known by bean curd and orders halogen solidification forming, a kind of Chinese milk vetch bean curd.
In the present invention, Chinese Milk Vetch Seeds are added with the fresh goat milk of Pasteur as auxiliary material, because Chinese Milk Vetch Seeds have heat-clearing
The effect of removing toxic substances, inducing diuresis to remove edema, dispelling pathogenic wind for improving eyesight, strengthening the spleen and replenishing qi, removing toxic substances analgesic；The fresh sheep milk protein of Pasteur, fat, mineral matter contain
Amount is high, there is the good effects that tonifying-Yin and nourishing-stomach, help kidney, profit are unimpeded just, detoxify.So that the plant egg in this Chinese milk vetch bean curd
White and animal protein fully merges, and containing abundant nutritional ingredient, is advantageous to absorption of human body, digestion, nutrition is more rich, has more
The good effects of health.For bean curd of the present invention containing hay-scented and milk smell, color and luster is grass green natural colour, can promote the food of people
It is intended to, sharp mesh, strong kidney.
Embodiment
The specific embodiment of the present invention is as follows：A kind of Chinese milk vetch bean curd, produced in bean curd making point halogen solidification forming
Before process, the formula of its raw material presses following components by weight percent：2 kilograms of Chinese Milk Vetch Seeds, 23 kilograms of soya bean, the fresh goat milk 4 of Pasteur are public
Jin；Chinese Milk Vetch Seeds and soya bean are drying material.
Its technique feed postition is as follows：
(1) 2 kilograms of Chinese Milk Vetch Seeds are crushed into 1200 mesh to be placed in container, add 30 kilograms of water to be stood after being sufficiently stirred
1 hour, then water float thing and bubble are removed and given up, filters out deposit.
(2) upper step is crossed into filtered material to be placed in container, after adding 10 times of water to be sufficiently stirred by substance weight after filtering
0.5 hour is stood, water float thing and foam are removed and given up, after filtering out deposit；The step is repeated into progress 4 times
Afterwards, the water of 10 times of weight is added to continue to employ in the deposit filtered out.
(3) after 23 kilograms of soya beans being soaked into 5-10 hours in clear water, water is filtered out, be added to process (2) continues to employ thing
In, squeeze slurry after making processes well known defibrination by bean curd after being sufficiently stirred.
(4) after the slurry squeezed out being boiled into 5 minutes, the fresh goat milk of 4 kilograms of Pasteur is added after being sufficiently stirred to be again heated to and boiled.
(5) process (4) material is made into processes well known by bean curd and orders halogen solidification forming, a kind of Chinese milk vetch bean curd.
Claims (1)
1. a kind of Chinese milk vetch bean curd makes the compounding method of raw material, it is characterized in that it presses following weight ratio ingredient：Chinese Milk Vetch Seeds
2, soya bean 23, the fresh goat milk 4 of Pasteur；Chinese Milk Vetch Seeds and soya bean are drying material；
Its technique feed postition is as follows：
(1) Chinese Milk Vetch Seeds are crushed into 1200 mesh to be placed in container, add the water of 15 times of weight to stand 1 hour after being sufficiently stirred,
Then water float thing and bubble are removed and given up, filter out deposit；
(2) upper step is crossed into filtered material to be placed in container, adds 10 times of water to be stood after being sufficiently stirred by substance weight after filtering
0.5 hour, water float thing and foam are removed and given up, after filtering out deposit；The step is repeated after carrying out 4 times,
The water of 10 times of weight is added to continue to employ in the deposit filtered out；
(3) after soya bean being soaked into 5-10 hours in clear water, water is filtered out, is added to continuing to employ in thing for process (2), is sufficiently stirred
Slurry is squeezed after making processes well known defibrination by bean curd afterwards；
(4) after the slurry squeezed out being boiled into 5 minutes, the fresh goat milk of Pasteur is added after being sufficiently stirred to be again heated to and boiled；
(5) process (4) material is made into processes well known by bean curd and orders halogen solidification forming, a kind of Chinese milk vetch bean curd.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710956625.9A CN107668214A (en) | 2017-09-29 | 2017-09-29 | A kind of Chinese milk vetch bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710956625.9A CN107668214A (en) | 2017-09-29 | 2017-09-29 | A kind of Chinese milk vetch bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107668214A true CN107668214A (en) | 2018-02-09 |
Family
ID=61140574
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710956625.9A Withdrawn CN107668214A (en) | 2017-09-29 | 2017-09-29 | A kind of Chinese milk vetch bean curd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107668214A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108841496A (en) * | 2018-07-21 | 2018-11-20 | 刘小平 | Brewed wine containing Chinese Milk Vetch Seeds in a kind of raw material |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5523904A (en) * | 1978-08-07 | 1980-02-20 | Mizushima Shokuhin Kk | Prearation of bean curd and devilsigma tongue (tofu and konjak) |
| CN1183921A (en) * | 1996-11-28 | 1998-06-10 | 张扬 | New beancurd producing technology by using soya bean with added milk |
| CN101711592A (en) * | 2008-09-30 | 2010-05-26 | 范理想 | Cashew nut beancurd |
| CN103355433A (en) * | 2013-08-11 | 2013-10-23 | 魏巍 | Astragalus smicus bean curd |
-
2017
- 2017-09-29 CN CN201710956625.9A patent/CN107668214A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5523904A (en) * | 1978-08-07 | 1980-02-20 | Mizushima Shokuhin Kk | Prearation of bean curd and devilsigma tongue (tofu and konjak) |
| CN1183921A (en) * | 1996-11-28 | 1998-06-10 | 张扬 | New beancurd producing technology by using soya bean with added milk |
| CN101711592A (en) * | 2008-09-30 | 2010-05-26 | 范理想 | Cashew nut beancurd |
| CN103355433A (en) * | 2013-08-11 | 2013-10-23 | 魏巍 | Astragalus smicus bean curd |
Non-Patent Citations (1)
| Title |
|---|
| 夏从龙: "《大理苍山常见药用植物图鉴》", 30 September 2016, 云南科技出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108841496A (en) * | 2018-07-21 | 2018-11-20 | 刘小平 | Brewed wine containing Chinese Milk Vetch Seeds in a kind of raw material |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180209 |
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| WW01 | Invention patent application withdrawn after publication |