CN103444895A - Mushroom and celery dried bean-curd and preparation method thereof - Google Patents

Abstract

The invention discloses mushroom and celery dried bean-curd. The mushroom and celery dried bean-curd is prepared from the following raw materials in parts by weight: 100-120 parts of soybeans, 10-15 parts of purple sweet potato flour, 8-10 parts of mushrooms, 5-6 parts of celery, 1-2 parts of lophatherum gracile, 2-3 parts of perilla leaf, 1-2 parts of bay leaf, 2-3 parts of poria, 2-3 parts of lily, 2-3 parts of tree peony bark, 1-2 parts of sealwort, 1-2 parts of bighead atractylodes rhizome, 2-3 parts of cortex albiziae, 1-2 parts of rhizome cyperi, 1-2 parts of cortex lycii radicis, and 1-2 parts of abrus cantoniensis hance. The dried bean-curd prepared by the method is additionally provided with mushrooms and celery to improve the taste of the dried bean-curd, and is chewy and unique in flavor after being frozen and then fried. As being additionally provided with a plurality of traditional Chinese medicinal health-care ingredients, the dried bean-curd has the effects of regulating vital energy and middle warmer, clearing heat, removing restlessness, strengthening spleen and stomach, resolving stagnation for tranquilization, and inducing diuresis for removing edema.

Description

A kind of mushroom celery dried bean curd and preparation method thereof

Technical field

The present invention relates to a kind of bean product, relate in particular to a kind of mushroom celery dried bean curd and preparation method thereof.

Background technology

The tradition dried bean curd is to take single soya bean as raw material, and the bean curd deep processing of making is made, and instant is subject to liking of consumers in general deeply, but the nutrition of finished product dried bean curd is not high, mouthfeel is poor, do not chew strength.The present invention adds Chinese medicine health-care to become to assign to improve the nutritive value of dried bean curd, adds the mouthfeel that mushroom and celery improve dried bean curd.

Summary of the invention

The present invention has overcome deficiency of the prior art, and a kind of mushroom celery dried bean curd and preparation method thereof is provided.

The present invention is achieved by the following technical solutions:

A kind of mushroom celery dried bean curd is to be made by the raw material of following weight parts:

Soya bean 100-120, purple sweet potato powder 10-15, mushroom 8-10, celery 5-6, lophatherum gracile 1-2, perilla leaf 2-3, basyleave 1-2, Poria cocos 2-3, lily 2-3, moutan bark 2-3, sealwort 1-2, bighead atractylodes rhizome 1-2, cortex albiziae 2-3, rhizoma cyperi 1-2, root bark of Chinese wolf-berry 1-2, Canton love-pea vine 1-2.

A kind of preparation method of mushroom celery dried bean curd comprises the following steps:

(1) by the emerge in worm water 8-10 hour of 30-33 ℃ for soya bean, pull out cleanly, in the situation that do not add the thick grinds of water, add purple sweet potato powder, then add 6-7 times of warm water to carry out fine grinding, filter, obtain raw soya-bean milk;

(2) mushroom is cleaned, bubbled open, diced, celery is cleaned to segment, send into together in pot, with the peanut oil quick-fried, to going out perfume (or spice), the cooling water mill slurry that adds, cross the 100-120 mesh sieve, and the filter pulp drying obtains the mushroom celery powder;

(3) lophatherum gracile, perilla leaf, basyleave, Poria cocos, lily, moutan bark, sealwort, the bighead atractylodes rhizome, cortex albiziae, rhizoma cyperi, the root bark of Chinese wolf-berry, Canton love-pea vine are pulverized, add 12-14 coconut milk doubly, insulation 1-2 hour under 75-80 ℃, be warming up to and boil, boiling 25-30 minute, filter, and obtains extract;

(4) above-mentioned raw soya-bean milk is boiled to 15-20 minute, cross the 80-100 mesh filter screen, filtrate is mixed with said extracted liquid, mushroom celery powder, and homogeneous under 55-60 ℃, the condition of 20-25MPa, obtain soya-bean milk;

(5) by above-mentioned soya-bean milk bittern: the mixture that gypsum is 1:1 carries out a slurry, and standing 8-10 minute forms the beans brain, through broken brain, upper plate, squeezing, stripping and slicing, obtain the dried bean curd piece, freezing 8-10 hour in the freezer of-10--5 ℃, after taking out with the fried 10-15 minute of olive oil of 150-160 ℃;

(6) take the condiment of following weight parts according to the dried bean curd piece of every 50 weight portions: light soy sauce 1-2, thick chilli sauce 3-4, salt 2-3, chive 1-2, ginger 1-2, caraway powder 0.6-1, cassia bark 1-2, Chinese prickly ash 2-3, five-spice powder 1-2, Radix Glycyrrhizae 1-2, olive oil 2-3, water 120-130;

(7) above-mentioned condiment is mixed, decoct 30-35 minute, filter, obtain baste, add the dried bean curd piece after fried, stew in soy sauce 25-30 minute, more repressed packing, sterilizing, quality inspection are dispatched from the factory after qualified.

Compared with prior art, advantage of the present invention is:

In the dried bean curd that the present invention produces, interpolation mushroom and celery improve the mouthfeel of dried bean curd, make rich strength, the unique flavor of chewing of dried bean curd by freezing rear fried dried bean curd, add the plurality of Chinese health-care components, make dried bean curd there is the effect of regulating the flow of Qi and the middle Jiao, clearing heat and relieving fidgetness, strengthening the spleen and stomach, resolving stagnation for tranquilization, inducing diuresis for removing edema.

The specific embodiment

Below in conjunction with embodiment, the present invention is described in further detail:

Embodiment:

A kind of mushroom celery dried bean curd is to be made by the raw material of following weight parts (jin):

Soya bean 100, purple sweet potato powder 10, mushroom 8, celery 5, lophatherum gracile 1, perilla leaf 2, basyleave 1, Poria cocos 2, lily 2, moutan bark 2, sealwort 1, the bighead atractylodes rhizome 1, cortex albiziae 2, rhizoma cyperi 1, the root bark of Chinese wolf-berry 1, Canton love-pea vine 1.

A kind of preparation method of mushroom celery dried bean curd comprises the following steps:

(1) by the emerge in worm water of 30 ℃ 10 hours for soya bean, pull out cleanly, in the situation that do not add the thick grinds of water, add purple sweet potato powder, then add 7 times of warm water to carry out fine grinding, filter, obtain raw soya-bean milk;

(2) mushroom is cleaned, bubbled open, diced, celery is cleaned to segment, send into together in pot, to going out perfume (or spice), add water mill slurry after cooling with the peanut oil quick-fried, mistake 100-120 mesh sieve, the filter pulp drying obtains the mushroom celery powder;

(3) lophatherum gracile, perilla leaf, basyleave, Poria cocos, lily, moutan bark, sealwort, the bighead atractylodes rhizome, cortex albiziae, rhizoma cyperi, the root bark of Chinese wolf-berry, Canton love-pea vine are pulverized, add the coconut milk of 13 times, under 80 ℃, insulation is 1 hour, be warming up to and boil, seethe with excitement 30 minutes, filter, obtain extract;

(4) above-mentioned raw soya-bean milk is boiled 20 minutes, cross 100 mesh filter screens, filtrate is mixed with said extracted liquid, mushroom celery powder, and homogeneous under 55 ℃, the condition of 25MPa, obtain soya-bean milk;

(5) by above-mentioned soya-bean milk bittern: the mixture that gypsum is 1:1 carries out a slurry, standing 10 minutes, forms the beans brain, through broken brain, upper plate, squeezing, stripping and slicing, obtain the dried bean curd piece, in the freezer of-5 ℃ freezing 10 hours, the last taking out with the olive oil of 150 ℃ fried 15 minutes;

(6) take the condiment of following weight parts (jin) according to the dried bean curd piece of every 50 weight portions (jin): light soy sauce 1, thick chilli sauce 3, salt 2, chive 1, ginger 1, caraway powder 0.6, cassia bark 1, Chinese prickly ash 2, five-spice powder 1, Radix Glycyrrhizae 1, olive oil 2, water 120;

(7) above-mentioned condiment is mixed, decoct 30 minutes, filter, obtain baste, add the dried bean curd piece after fried, stew in soy sauce 25 minutes, more repressed packing, sterilizing, quality inspection are dispatched from the factory after qualified.

Claims (2)

1. a mushroom celery dried bean curd it is characterized in that being made by the raw material of following weight parts:

Soya bean 100-120, purple sweet potato powder 10-15, mushroom 8-10, celery 5-6, lophatherum gracile 1-2, perilla leaf 2-3, basyleave 1-2, Poria cocos 2-3, lily 2-3, moutan bark 2-3, sealwort 1-2, bighead atractylodes rhizome 1-2, cortex albiziae 2-3, rhizoma cyperi 1-2, root bark of Chinese wolf-berry 1-2, Canton love-pea vine 1-2.

2. the preparation method of a mushroom celery dried bean curd as claimed in claim 1 is characterized in that comprising the following steps:

(1) by the emerge in worm water 8-10 hour of 30-33 ℃ for soya bean, pull out cleanly, in the situation that do not add the thick grinds of water, add purple sweet potato powder, then add 6-7 times of warm water to carry out fine grinding, filter, obtain raw soya-bean milk;

(2) mushroom is cleaned, bubbled open, diced, celery is cleaned to segment, send into together in pot, to going out perfume (or spice), add water mill slurry after cooling with the peanut oil quick-fried, mistake 100-120 mesh sieve, the filter pulp drying obtains the mushroom celery powder;

(3) lophatherum gracile, perilla leaf, basyleave, Poria cocos, lily, moutan bark, sealwort, the bighead atractylodes rhizome, cortex albiziae, rhizoma cyperi, the root bark of Chinese wolf-berry, Canton love-pea vine are pulverized, add 12-14 coconut milk doubly, insulation 1-2 hour under 75-80 ℃, be warming up to and boil, boiling 25-30 minute, filter, and obtains extract;

(4) above-mentioned raw soya-bean milk is boiled to 15-20 minute, cross the 80-100 mesh filter screen, filtrate is mixed with said extracted liquid, mushroom celery powder, and homogeneous under 55-60 ℃, the condition of 20-25MPa, obtain soya-bean milk;

(5) by above-mentioned soya-bean milk bittern: the mixture that gypsum is 1:1 carries out a slurry, and standing 8-10 minute forms the beans brain, through broken brain, upper plate, squeezing, stripping and slicing, obtain the dried bean curd piece, freezing 8-10 hour in the freezer of-10--5 ℃, after taking out with the fried 10-15 minute of olive oil of 150-160 ℃;

(6) take the condiment of following weight parts according to the dried bean curd piece of every 50 weight portions: light soy sauce 1-2, thick chilli sauce 3-4, salt 2-3, chive 1-2, ginger 1-2, caraway powder 0.6-1, cassia bark 1-2, Chinese prickly ash 2-3, five-spice powder 1-2, Radix Glycyrrhizae 1-2, olive oil 2-3, water 120-130;

(7) above-mentioned condiment is mixed, decoct 30-35 minute, filter, obtain baste, add the dried bean curd piece after fried, stew in soy sauce 25-30 minute, more repressed packing, sterilizing, quality inspection are dispatched from the factory after qualified.