CN102907507A - Making method of dried tofu - Google Patents
Making method of dried tofu Download PDFInfo
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- CN102907507A CN102907507A CN201210414100XA CN201210414100A CN102907507A CN 102907507 A CN102907507 A CN 102907507A CN 201210414100X A CN201210414100X A CN 201210414100XA CN 201210414100 A CN201210414100 A CN 201210414100A CN 102907507 A CN102907507 A CN 102907507A
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Abstract
The invention discloses a making method of a dried tofu, which is prepared from the following raw materials in parts by weight: 1500-1600 parts of soybean, 10-12 parts of asparagus, 60-80 parts of peanut kernels, 10-15 parts of the roots of red-rooted salvia, 10-12 parts of fresh rhizoma phragmitis, 10-12 parts of horsetail, 10-12 parts of coprinus comatus, 10-12 parts of shanlu vegetable, 10-12 parts of radix angelicae, 10-12 parts of cress, 10-12 parts of cushaw flower, 10-12 parts of potentilla chinensis, 20-30 parts of chilli and 5-8 parts of pitaya flower; a plurality of wild vegetables and medicinal and edible traditional Chinese medicine health care components are added in raw materials of the dried tofu, wherein the roots of red-rooted salvia have the function of invigorating the circulation of blood and no side effects even if being taken for a long time and is capable of preventing and treating cardiovascular and cerebrovascular diseases and preventing and resisting cancers and good for health. Meanwhile, the repeated milling techniques are used in the invention, bean dregs are reduced, and the dietary fiber in the bean dregs is added in the soybean milk, so that the dried tofu is good for human gastrointestinal peristalsis and helpful to defecating; the brine is provided with various traditional spices and is also provided with ginseng and the like, so that the dried tofu has the effects of enhancing the human body immunity and prolonging the life.
Description
Technical field
The present invention relates to a kind of preparation method of 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 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 dried bean curd of delicious taste.
Technical scheme of the present invention is as follows:
The preparation method of 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 1500-1600, asparagus 10-12, shelled peanut 60-80, red sage root 10-15, fresh Rhizoma Phragmitis 10-12, scouring rush 10-12, coprinus comatus 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;
(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, chrysanthemum 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, orange peel 40-50 gram, the overlord spends the 50-80 gram, cushaw stem 30-50 gram, rhizoma zingiberis 30-50 gram, gardenia 30-50 gram, sealwort 50-80 gram, ginseng 10-20 gram, folium panacis japonici cum caule 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, barrenwort 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 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 has compared with prior art increased the Chinese medicine health-care composition of multiple edible wild herbs and integration of drinking and medicinal herbs in the dried bean curd raw material, wherein the red sage root has the effect of invigorating blood circulation, can treat and the prevention cardiovascular and cerebrovascular disease, and the energy cancer-resisting, good for health, long-term edible having no side effect.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; Have various traditional spices in the bittern, the compositions such as ginseng are also arranged, promote human immunity, promote longevity.
The specific embodiment
The preparation method of 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 1500, asparagus 10, shelled peanut 60, the red sage root 15, fresh Rhizoma Phragmitis 12, scouring rush 10, coprinus comatus 10, mountain reveal that dish 12, the root of Dahurain angelica 12, Chinese celery 12, pumpkin spend 12, potentilla chinensis 5, capsicum 20, overlord spend 5;
(2), soya bean washed, soaks 12-24 hour, other raw material such as asparagus washes for subsequent use;
(3), with each raw material in the lump defibrination, 100 mesh filter screens 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 and obtained Tofu pudding in after coagulation 20-30 minute;
(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; Press time 20-25 minute;
(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 18 hours, temperature of ice house is-7--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, chrysanthemum 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, orange peel 40-50 gram, the overlord spends the 50-80 gram, cushaw stem 30-50 gram, rhizoma zingiberis 30-50 gram, gardenia 30-50 gram, sealwort 50-80 gram, ginseng 10-20 gram, folium panacis japonici cum caule 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, barrenwort 20-30 gram;
(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 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 1500-1600, asparagus 10-12, shelled peanut 60-80, red sage root 10-15, fresh Rhizoma Phragmitis 10-12, scouring rush 10-12, coprinus comatus 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;
(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, chrysanthemum 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, orange peel 40-50 gram, the overlord spends the 50-80 gram, cushaw stem 30-50 gram, rhizoma zingiberis 30-50 gram, gardenia 30-50 gram, sealwort 50-80 gram, ginseng 10-20 gram, folium panacis japonici cum caule 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, barrenwort 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 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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| CN103202343A (en) * | 2013-03-12 | 2013-07-17 | 马鞍山市黄池食品（集团）有限公司 | Intelligence-reinforcing health-care dried bean curd and preparation method thereof |
| CN103202347A (en) * | 2013-03-12 | 2013-07-17 | 马鞍山市黄池食品（集团）有限公司 | Vitality nourishing dried bean curds comprising codonopsis pilosula and method for making vitality nourishing dried bean curds |
| CN103202346A (en) * | 2013-03-12 | 2013-07-17 | 马鞍山市黄池食品（集团）有限公司 | Preparation method of hypertension-relieving and lipid-lowering moringa-leaf tea cake and prepared dry healthcare tea |
| CN103202348A (en) * | 2013-03-12 | 2013-07-17 | 马鞍山市黄池食品（集团）有限公司 | Sea-buckthorn stomachic dried bean curd and preparation method thereof |
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| CN103250806A (en) * | 2013-04-08 | 2013-08-21 | 汤双晖 | Preparation method of Houttuynia cordata fermented bean curd |
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| CN103262896A (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 almond dried tofu |
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| CN103202347A (en) * | 2013-03-12 | 2013-07-17 | 马鞍山市黄池食品（集团）有限公司 | Vitality nourishing dried bean curds comprising codonopsis pilosula and method for making vitality nourishing dried bean curds |
| CN103202346A (en) * | 2013-03-12 | 2013-07-17 | 马鞍山市黄池食品（集团）有限公司 | Preparation method of hypertension-relieving and lipid-lowering moringa-leaf tea cake and prepared dry healthcare tea |
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| CN103202344A (en) * | 2013-03-12 | 2013-07-17 | 马鞍山市黄池食品（集团）有限公司 | Liver-protecting plum tea and making method thereof |
| CN103202348B (en) * | 2013-03-12 | 2015-03-25 | 马鞍山市黄池食品（集团）有限公司 | Sea-buckthorn stomachic dried bean curd and preparation method thereof |
| CN103202344B (en) * | 2013-03-12 | 2015-06-10 | 马鞍山市黄池食品（集团）有限公司 | Liver-protecting plum tea and making method thereof |
| CN103202343A (en) * | 2013-03-12 | 2013-07-17 | 马鞍山市黄池食品（集团）有限公司 | Intelligence-reinforcing health-care dried bean curd and preparation method thereof |
| CN103262896A (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 almond dried tofu |
| CN103262906A (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 fermented bean curd with fructus lycii |
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| CN103250806A (en) * | 2013-04-08 | 2013-08-21 | 汤双晖 | Preparation method of Houttuynia cordata fermented bean curd |
| CN103229844A (en) * | 2013-04-08 | 2013-08-07 | 钱长春 | Villous amonmum fruit dried bean curd preparation method |
| CN103330196A (en) * | 2013-05-31 | 2013-10-02 | 马文化 | Cortex acanthopanacis-black fungus sea cucumber vegetable roll and preparation method thereof |
| CN103330155A (en) * | 2013-05-31 | 2013-10-02 | 芜湖市祥荣食品有限公司 | Healthy red bean paste and manufacturing method thereof |
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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 |
| CN103504021A (en) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | Dried bean curd containing fructus amomi |
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| CN105285138A (en) * | 2014-07-02 | 2016-02-03 | 九三粮油工业集团有限公司 | Sweet-scented dried bean curd |
| CN104255938A (en) * | 2014-07-03 | 2015-01-07 | 安徽人人福豆业有限公司 | Macadamia nut intelligence-reinforcing dried bean curd and preparing method thereof |
| CN104146073A (en) * | 2014-07-09 | 2014-11-19 | 安徽人人福豆业有限公司 | Hangover-alleviating platycladi seed dried bean curd and preparation method thereof |
| CN104186686A (en) * | 2014-07-09 | 2014-12-10 | 安徽人人福豆业有限公司 | Heat-clearing partridge tea dried bean curd and preparation method thereof |
| CN104137908A (en) * | 2014-07-09 | 2014-11-12 | 安徽人人福豆业有限公司 | Dried tofu with black sesame and shrimp meat and preparation method of dried tofu |
| CN104137907A (en) * | 2014-07-09 | 2014-11-12 | 安徽人人福豆业有限公司 | Wine-flavored Chinese yam dried bean curd and preparation method thereof |
| CN106135439A (en) * | 2015-03-24 | 2016-11-23 | 安徽省石台县七井山食品有限公司 | Dry manufacture method spent by a kind of bean product |
| CN105831266A (en) * | 2016-03-24 | 2016-08-10 | 镇远乐豆坊食品有限公司 | Spicy-and-hot dried bean curd and preparation method thereof |
| CN107873860A (en) * | 2017-11-27 | 2018-04-06 | 韦俊超 | A kind of production technology of nourishing the stomach dried bean curd |
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| CN102907507B (en) | 2013-11-20 |
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