CN101697824A

CN101697824A - Flavour bean product

Info

Publication number: CN101697824A
Application number: CN200910047446A
Authority: CN
Inventors: 麦伟荣
Original assignee: Individual
Current assignee: Individual
Priority date: 2009-03-12
Filing date: 2009-03-12
Publication date: 2010-04-28

Abstract

The invention discloses a flavour bean product, which belongs to the technical field of food processing. The flavour bean product is prepared by the following steps: taking mountain almonds, soybeans, groundnut kernels and walnut kernels as raw materials; soaking, pulping, and pressurizing and heating the raw materials at an ultrahigh temperature; debitterizing and detoxicating a slurry by upwards stirring to prepare mountain almond soybean milk; adding a coagulator into the mountain almond soybean milk to prepare a mountain almond bean curd; or feeding the mountain almond soybean milk into a baking pot to obtain a skin of the mountain almond bean curd processed by a baking method; or feeding the mountain almond bean curd into a pressure dry machine to obtain the skin of the mountain almond bean curd processed by a pressing method, namely, usually-called flesh of Monk Tang,. The invention produces the flavour bean product which meets the requirement of food sanitation, is rich in vegetable protein, multiple amino acid, vitamin and trace elements required for a human body, and has remarkable nourishing and health-care efficacies through a scientific and rational formulation and a processing method, by taking the study of a natural food mountain almond which has the same source as a medicated food as a base and referring to the experience that the conventional food skin of bean curd has a fragrant and sweet taste and rich nutrition.

Description

Flavour bean product

Technical field

The invention belongs to the making food technical field, be specifically related to a kind of flavour bean product with tonic function with and preparation method thereof.

Background technology

" ansu apricot benevolence skin of beancurd " another name " Tang's monk's meat in thousand ".At present, skin of beancurd because of its taste is fragrant and sweet, contain a large amount of vegetable proteins, and eating method is extensive, and is become one of food that is loved by the people as traditional food.But because its product yield is low, price is higher relatively, is difficult to satisfy the generally edible demand of people.In addition, because of it only uses soybean as raw material, the contained nutrition of product has limitation, and it is abundant to food nutrition, balanced and have the requirement of tonic effect concurrently to satisfy existing people.

Summary of the invention

In order to overcome the deficiency of existing technology, the invention discloses the good nutritious flavour bean product of a kind of mouthfeel.The object of the present invention is achieved like this: it is made by the following weight proportion raw material: ansu apricot benevolence 50---and 70 parts, soybean 15---25 parts, shelled peanut 10---20 parts, walnut kernel 3---6 parts.

The preferred weight proportioning of each raw material of the present invention is: ansu apricot benevolence 55---65 parts, and soybean 18---25 parts, shelled peanut 10---16 parts, walnut kernel 3---5 parts.

The optimum weight proportioning of each raw material of the present invention is: 60 parts of ansu apricot benevolence, 20 parts of soybean, 15 parts of shelled peanuts, 5 parts of walnut kernel.

The processing method of described each component being made flavour bean product of the present invention is: 1, ansu apricot, soybean, shelled peanut, walnut kernel were placed in the container emerge in worm water 34 hours, and pressed 7 of raw material weight with screenings divergence type beater after taking out trickle---9 extraordinarily water slurrying;

2, slurries are placed in the pressure cooker more than the pressurized, heated to 120 ℃, normal pressure continues to boil and boils and use the agitator that the raises up stirring that raises up afterwards, makes the slurries debitterize, treats that the ansu apricot benevolence soya-bean milk behind the debitterize is cooled to 60---and add coagulating agent in the time of 70 ℃ and stir;

3, the ansu apricot benevolence bean curd that will condense into piece is sent into and is pressed into skin of beancurd in the press drier, through cut-out, oven dry, vacuum sterilization packing, ansu apricot benevolence skin of beancurd finished product.

Technical scheme of the present invention comprises also and pokers method processing ansu apricot benevolence skin of beancurd that it is to place ironing of temperature adjustable to poker into ansu apricot benevolence skin of beancurd in the pot ansu apricot benevolence soya-bean milk behind the debitterize.Through cut-out, vacuum sterilization packing, be processed into finished product ansu apricot benevolence skin of beancurd.

The present invention is based on to the research of the natural food ansu apricot benevolence of herbal cuisine homology, and it is fragrant and sweet to use for reference traditional food skin of beancurd taste, nutritious experience, pass through science, reasonably fill a prescription and processing method, produce and meet the food hygiene requirement, be rich in the vegetable protein of needed by human body, several amino acids, vitamin and selenium, the ansu apricot benevolence skin of beancurd with tangible tonic effect of trace elements such as zinc, compare with existing same based food, has following advantage: 1, select ansu apricot benevolence for use, soybean, shelled peanut and walnut kernel constitute products material, its product includes the nutritious equilibrium of needed by human body, has the adjusting function of human body, strengthen the effect of immunity, and effective nourishing health function.2, the heating of use slurries is carried out the de-bitter de-poison processing with the stirring method that raises up to ansu apricot benevolence, and method is simple and effective, when guaranteeing skin of beancurd product pure taste, reaching the requirement of relevant food sanitary standard, makes product processes simple, and cost reduces.3, adopt the suitability for industrialized production processing mode, the product yield height, price is low, can satisfy the generally edible requirement of people.4, product adopts packed vacuum sealed package mode, and transportation and preservation are convenient.

The specific embodiment

Embodiment one:

Drawing method process flavours bean product: 1, take by weighing ansu apricot benevolence 30Kg, soybean 10Kg, shelled peanut 7.5Kg, walnut kernel 2.5Kg,

2, ansu apricot benevolence is placed in the container, soybean, shelled peanut, walnut kernel place in another container, add 35 ℃ emerge in worm water 3 hours respectively;

3, use screenings divergence type beater, drench the ansu apricot benevolence, soybean, shelled peanut, the walnut kernel that remove surperficial moisture content and carry out slurrying and handle, press 8 water extraordinarily of raw material weight during its slurrying soaking the back;

4, the slurries of making are placed in the pressure cooker pressurized, heated to 125 ℃, open pressure cooker cover afterwards and continue to boil and boil, raise up with the agitator that raises up simultaneously and stirred 30 minutes, make ansu apricot benevolence de-bitter de-poison, make ansu apricot benevolence soya-bean milk;

When 5, treating that ansu apricot benevolence soya-bean milk is cooled to 60 ℃, add gypsum or bittern and stir, make ansu apricot benevolence bean curd by 1% of slurry weight;

6, the ansu apricot benevolence bean curd that will condense into piece is sent into and is pressed into skin of beancurd in the press drier, through cut-out, oven dry, vacuum sterilization packing, makes ansu apricot benevolence skin of beancurd finished product.

Embodiment two:

Poker method process flavours bean product: the de-bitter de-poison method of immersion, slurrying and the slurries of its raw material type and the amount of taking by weighing, raw material is identical with embodiment one, institute's difference is the ansu apricot benevolence soya-bean milk of making to be sent into ironing of temperature adjustable poker into the mountain almond peel in the pot, through cut-out, vacuum sterilization packing, make ansu apricot benevolence skin of beancurd.

The intermediate products ansu apricot benevolence soya-bean milk of process of the present invention and ansu apricot benevolence bean curd also can be used as soya-bean milk, tofu product direct marketing and edible.

Claims

1. flavour bean product, it is characterized in that: it is made by the following weight proportion raw material: ansu apricot benevolence 50---and 70 parts, soybean 15---25 parts, shelled peanut 10---20 parts, walnut kernel 3---6 parts.

2. a kind of flavour bean product according to claim 1 is characterized in that: the weight proportion of each raw material is: ansu apricot benevolence 55---65 parts, and soybean 18---25 parts, shelled peanut 10---16 parts, walnut kernel 3---5 parts.

3. a kind of flavour bean product according to claim 1 is characterized in that: the weight proportion of each raw material is: 60 parts of ansu apricot benevolence, 20 parts of soybean, 15 parts of shelled peanuts, 5 parts of walnut kernel.

4. the processing method of a flavour bean product is characterized in that: ansu apricot, soybean, shelled peanut, walnut kernel are placed emerge in worm water 3 in the container---4 hours, using screenings divergence type beater to press 7 of raw material weight behind the taking-up trickle---9 extraordinarily water slurrying; Slurries are placed in the pressure cooker more than the pressurized, heated to 120 ℃, normal pressure continues to boil and boils and use the agitator that the raises up stirring that raises up afterwards, make the slurries debitterize, treat that the ansu apricot benevolence soya-bean milk behind the debitterize is cooled to 60---add coagulating agent in the time of 70 ℃ and stir, the ansu apricot benevolence bean curd that condenses into piece sent into be pressed into skin of beancurd in the press drier, through cut-out, oven dry, vacuum sterilization packing, ansu apricot benevolence skin of beancurd finished product.

5. the processing method of flavour bean product according to claim 4 is characterized in that placing ironing of temperature adjustable to poker into ansu apricot benevolence skin of beancurd in the pot ansu apricot benevolence soya-bean milk behind the debitterize, through cut-out, vacuum sterilization packing, makes finished product ansu apricot benevolence skin of beancurd.