CN103598349A - Processing method of healthy dried bean curd - Google Patents
Processing method of healthy dried bean curd Download PDFInfo
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- CN103598349A CN103598349A CN201310524997.6A CN201310524997A CN103598349A CN 103598349 A CN103598349 A CN 103598349A CN 201310524997 A CN201310524997 A CN 201310524997A CN 103598349 A CN103598349 A CN 103598349A
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Abstract
The invention discloses a processing method of healthy dried bean curd, and belongs to the technical field of health food. The processing method comprises following steps: (1) thick liquid curdling; (2) standing and water separating; (3) auxiliary material preparing, wherein, by weight, 250 parts of Chinese yam, 120 parts of winter bamboo shoot, 30 parts of carrot, and 30 parts of shiitake are used; salt and monosodium glutamate are added for seasoning; Chinese yam, winter bamboo shoot, shiitake and carrot are mixed and smashed; and 100 parts of water by weight is added for boiling; (4) material mixing, wherein beancurd jelly obtained in step (2) and a mixture obtained in step (3) are fully mixed, and then an obtained mixed material is allowed to stand for 10 to 20min for following processing; (5) covering with a plate; (6) pressing; (7) cutting; and (8) simmering. The processing method is simple, and is convenient for operating; taste of the healthy dried bean curd is fresh and tender; the healthy dried bean curd possesses excellent treatment effect and health effect on hyperglycemia, and a certain degree of effect in reducing blood fat and blood pressure.
Description
Technical field:
The present invention relates to health food technology field, specifically the dry processing method of a kind of health protection tea.
Background technology:
Tea is dry, is a kind of high-end bean product.Can regard one of dried bean curd segmentation category as, but no matter do manual work, materials, all to investigate a lot, tea is dry is to be processed on the basis of dried bean curd, dried bean curd is to mix with soybean the local flavor leisure pot foods made from other raw materials.In dried bean curd, contain abundant protein, and bean curd albumen belongs to adequate proteins, not only contain 8 seed amino acids of needed by human, and its ratio also approaches human body needs, nutritive value is higher; The lecithin that dried bean curd contains can be removed the cholesterol being attached on vascular wall, prevents vascular sclerosis, angiocardiopathy preventing, cardioprotection; Dried bean curd contains several mineral materials, and supplement calcium prevents the osteoporosis that causes because of calcium deficiency, promotes skeleton development, very favourable to children's, old man's bone growth.In living now, people are to food health, and health care of food or food treatment are more and more paid attention to, but in prior art, seldom have and will keep healthy and the dietotherapy for the treatment of and the example that the frequent edible snack of people combines.In prior art, tea is dry is all that common tea is done, and more than 90 percent is all soybean material, although tea is done, itself is the food that human body is highly profitable, not health care and therapeutic action targetedly, or the effect of health care is not obvious.
Summary of the invention:
Technical problem to be solved by this invention is to provide that a kind of tea of producing is dry has a dry processing method of health protection tea for hyperglycaemia with fine health care and therapeutic action.
The processing method that health protection tea is dry, is characterized in that: comprise the following steps:
(1) slurry: with the assorted coagulating agent of bittern, its consumption is the bittern sheet that the tofu raw material made from green soya bean of every 1000 weight portions adds 50 weight portions, and while selecting slurry, the temperature of soya-bean milk is 75 ℃～80 ℃;
(2) squat to live: the 8 minutes～lO minute that lives that squats after some slurry, in cylinder, stir 3 times, then squat live 5 minutes after yellow seriflux sucking-off, expose beans brain;
(3) make auxiliary material: get weight portion and be respectively 250 Chinese yam, 120 winter bamboo shoot, 30 carrot, 30 mushroom, and add salt and monosodium glutamate to modulate, by Chinese yam, winter bamboo shoot, mushroom and carrot co-grinding, and to add weight portion be that 100 water boils;
(4) batch mixing: the beans brain obtaining in step (2) is fully mixed with the mixture obtaining in step (3), wait after mixing after 10 minutes～20 minutes and carry out again next step; Mixture is fully mixed, and the taste of the mixture obtaining in step (3) can be fully tasty in beans brain.
(5) upper plate: put a wooden frame during upper plate on plank, one, wooden frame upper berth steamed buns stuffed with sweetened bean paste cloth, the concave edge of steamed buns stuffed with sweetened bean paste cloth four angular alignment wooden frames, and cloth is pressed onto to wooden frame bottom, then beans brain is ladled out in mould, with a bamboo clappers, beans brain shakeout and be full of four jiaos, steamed buns stuffed with sweetened bean paste is sealed to taking-up;
(6) compacting: will be from light to heavy during compacting, pressurization, presses during compacting 4 times～5 times gradually, and the time is 15 minutes～20 minutes;
(7) stripping and slicing: make by hand or machine carries out stripping and slicing;
(8) mulling: with the soup juice that sweet rare, burnt look, soy sauce, spices, dried bamboo shoots, tealeaves etc. are made, boil, receive guest with tea dry tasty, cease fire and soak two hours, then off the potly slightly dry in the air, drench small oil, mix thoroughly.
Particle maximum gauge in described step (3) after co-grinding is no more than 5mm.
Described wooden frame is the wooden frame of 45cm * 45cm * 5cm, the specification that steamed buns stuffed with sweetened bean paste cloth is 80cm * 80cm.
In the present invention, Chinese yam contains the materials such as Dioscin, dopamine, hydrochloric acid Chinese yam glucoside, several amino acids.Pharmacological research shows in recent years, and Chinese yam has good preventive and therapeutic action to diabetes, can resist the blood sugar rising that adrenaline and glucose cause.Chinese yam can be simmered soup, also can stir-fry and eat.Usually as the important formula material for the treatment of diabetes.
Winter bamboo shoot, carrot and mushroom are also the common tired food of vegetables, and all having certain winter bamboo shoot, carrot and mushroom is also the common tired food of vegetables, all has certain reducing blood lipid, hypotensive, hypoglycemic effect.And can improve the dry taste of tea, make the dry taste of tea more fresh and tender.
The invention has the beneficial effects as follows: step of the present invention is simple, convenient operation, taste is fresh and tender, for hyperglycaemia, has good treatment and health-care effect, and to reducing blood lipid, hypotensively there is certain effect.
The specific embodiment:
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with instantiation, further set forth the present invention.
The processing method that health protection tea is dry, comprises the following steps:
(1) slurry: with the assorted coagulating agent of bittern, its consumption is the bittern sheet that the tofu raw material made from green soya bean of every 1000 weight portions adds 50 weight portions, and while selecting slurry, the temperature of soya-bean milk is 80 ℃;
(2) squat to live: the lO minute that lives that squats after some slurry, in cylinder, stir 3 times, then squat live 5 minutes after yellow seriflux sucking-off, expose beans brain;
(3) make auxiliary material: get weight portion and be respectively 250 Chinese yam, 120 winter bamboo shoot, 30 carrot, 30 mushroom, and add salt and monosodium glutamate to modulate, by Chinese yam, winter bamboo shoot, mushroom and carrot co-grinding, and to add weight portion be that 100 water boils;
(4) batch mixing: the beans brain obtaining in step (2) is fully mixed with the mixture obtaining in step (3), wait after mixing and carry out again next step after 20 minutes;
(5) upper plate: put a wooden frame during upper plate on plank, one, wooden frame upper berth steamed buns stuffed with sweetened bean paste cloth, the concave edge of steamed buns stuffed with sweetened bean paste cloth four angular alignment wooden frames, and cloth is pressed onto to wooden frame bottom, then beans brain is ladled out in mould, with a bamboo clappers, beans brain shakeout and be full of four jiaos, steamed buns stuffed with sweetened bean paste is sealed to taking-up;
(6) compacting: will be from light to heavy during compacting, pressurization, presses during compacting 5 times gradually, and the time is 20 minutes;
(7) stripping and slicing: make by hand or machine carries out stripping and slicing;
(8) mulling: with the soup juice that sweet rare, burnt look, soy sauce, spices, dried bamboo shoots, tealeaves etc. are made, boil, receive guest with tea dry tasty, cease fire and soak two hours, then off the potly slightly dry in the air, drench small oil, mix thoroughly.
Particle maximum gauge in step (3) after co-grinding is no more than 5mm.
Wooden frame is the wooden frame of 45cm * 45cm * 5cm, the specification that steamed buns stuffed with sweetened bean paste cloth is 80cm * 80cm.
More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (3)
1. the dry processing method of health protection tea, is characterized in that: comprise the following steps:
(1) slurry: with the assorted coagulating agent of bittern, its consumption is the bittern sheet that the tofu raw material of the green soya bean making of every 1000 weight portions adds 50 weight portions, and while selecting slurry, the temperature of soya-bean milk is 75 ℃～80 ℃;
(2) squat to live: the 8 minutes～lO minute that lives that squats after some slurry, in cylinder, stir 3 times, then squat live 5 minutes after yellow seriflux sucking-off, expose beans brain;
(3) make auxiliary material: get weight portion and be respectively 250 Chinese yam, 120 winter bamboo shoot, 30 carrot, 30 mushroom, and add salt and monosodium glutamate to modulate, by Chinese yam, winter bamboo shoot, mushroom and carrot co-grinding, and to add weight portion be that 100 water boils;
(4) batch mixing: the beans brain obtaining in step (2) is fully mixed with the mixture obtaining in step (3), wait after mixing after 10 minutes～20 minutes and carry out again next step;
(5) upper plate: put a wooden frame during upper plate on plank, one, wooden frame upper berth steamed buns stuffed with sweetened bean paste cloth, the concave edge of steamed buns stuffed with sweetened bean paste cloth four angular alignment wooden frames, and cloth is pressed onto to wooden frame bottom, then beans brain is ladled out in mould, with a bamboo clappers, beans brain shakeout and be full of four jiaos, steamed buns stuffed with sweetened bean paste is sealed to taking-up;
(6) compacting: will be from light to heavy during compacting, pressurization, presses during compacting 4 times～5 times gradually, and the time is 15 minutes～20 minutes;
(7) stripping and slicing: make by hand or machine carries out stripping and slicing;
(8) mulling: with the soup juice that sweet rare, burnt look, soy sauce, spices, dried bamboo shoots, tealeaves etc. are made, boil, receive guest with tea dry tasty, cease fire and soak two hours, then off the potly slightly dry in the air, drench small oil, mix thoroughly.
2. the dry processing method of a kind of health protection tea according to claim 1, is characterized in that: the particle maximum gauge in described step (3) after co-grinding is no more than 5mm.
3. the dry processing method of a kind of health protection tea according to claim 1, is characterized in that: the wooden frame that described wooden frame is 45cm * 45cm * 5cm, the specification that steamed buns stuffed with sweetened bean paste cloth is 80cm * 80cm.
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Cited By (19)
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| CN104206551A (en) * | 2014-07-23 | 2014-12-17 | 马鞍山江心绿洲食品有限公司 | Blood fat reducing dried bean curd with bird's nest |
| CN105076449A (en) * | 2015-08-04 | 2015-11-25 | 马鞍山德宏堂生物科技有限公司 | Dried tea leaf with refreshing taste and preparation technology thereof |
| CN105076468A (en) * | 2015-08-04 | 2015-11-25 | 马鞍山德宏堂生物科技有限公司 | Snow pear lung moistening dried bean curd and preparation technology thereof |
| CN105076469A (en) * | 2015-08-04 | 2015-11-25 | 马鞍山德宏堂生物科技有限公司 | Vinegar-flavored dried bean curd and preparation technology thereof |
| CN105076473A (en) * | 2015-08-04 | 2015-11-25 | 马鞍山德宏堂生物科技有限公司 | Celery dried bean curd capable of reducing blood pressure and preparation technology of celery dried bean curd |
| CN105076470A (en) * | 2015-08-04 | 2015-11-25 | 马鞍山德宏堂生物科技有限公司 | Red wine dried bean curd capable of beautifying features and preparation technology of red wine dried bean curd |
| CN105076472A (en) * | 2015-08-04 | 2015-11-25 | 马鞍山德宏堂生物科技有限公司 | Orange flavored tea leaf-dried bean curd and preparation technology thereof |
| CN105076471A (en) * | 2015-08-04 | 2015-11-25 | 马鞍山德宏堂生物科技有限公司 | Bitter gourd dried bean curd capable of clearing away fire and preparation technology of bitter gourd dried bean curd |
| CN105104560A (en) * | 2015-08-04 | 2015-12-02 | 马鞍山德宏堂生物科技有限公司 | Dried bean curd capable of tonifying qi and nourishing blood and preparation technology thereof |
| CN105104555A (en) * | 2015-08-04 | 2015-12-02 | 马鞍山德宏堂生物科技有限公司 | Anti-fatigue health-care dried bean curds and producing process thereof |
| CN105104558A (en) * | 2015-08-04 | 2015-12-02 | 马鞍山德宏堂生物科技有限公司 | Malabar-spinach eyesight-improving dried bean curd and preparation technology thereof |
| CN105104561A (en) * | 2015-08-04 | 2015-12-02 | 马鞍山德宏堂生物科技有限公司 | Dried bean curd and making technology thereof |
| CN105104556A (en) * | 2015-08-04 | 2015-12-02 | 马鞍山德宏堂生物科技有限公司 | Chrysanthemum-flavored dried bean curds and producing process thereof |
| CN105104554A (en) * | 2015-07-24 | 2015-12-02 | 重庆市蓬江食品有限公司 | Preparation method of Lentinus edodes dried bean curd |
| CN105104557A (en) * | 2015-08-04 | 2015-12-02 | 马鞍山德宏堂生物科技有限公司 | Dried bean curd with white spirit aroma and making technology thereof |
| CN105123969A (en) * | 2015-08-04 | 2015-12-09 | 马鞍山德宏堂生物科技有限公司 | Milk flavor dried bean curd and preparation process thereof |
| CN105123970A (en) * | 2015-08-04 | 2015-12-09 | 马鞍山德宏堂生物科技有限公司 | Lemon flavor dried bean curd and preparation process thereof |
| CN105146446A (en) * | 2015-08-25 | 2015-12-16 | 郎溪县睿智生产力促进中心有限公司 | Marinating soup for making dried bean curd |
| CN106173052A (en) * | 2016-07-06 | 2016-12-07 | 柴华 | A kind of processing method of Hu Zhang Hibiscus rosa-sinensis dried bean curd |
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Cited By (19)
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| CN104206551A (en) * | 2014-07-23 | 2014-12-17 | 马鞍山江心绿洲食品有限公司 | Blood fat reducing dried bean curd with bird's nest |
| CN105104554A (en) * | 2015-07-24 | 2015-12-02 | 重庆市蓬江食品有限公司 | Preparation method of Lentinus edodes dried bean curd |
| CN105104560A (en) * | 2015-08-04 | 2015-12-02 | 马鞍山德宏堂生物科技有限公司 | Dried bean curd capable of tonifying qi and nourishing blood and preparation technology thereof |
| CN105104561A (en) * | 2015-08-04 | 2015-12-02 | 马鞍山德宏堂生物科技有限公司 | Dried bean curd and making technology thereof |
| CN105076473A (en) * | 2015-08-04 | 2015-11-25 | 马鞍山德宏堂生物科技有限公司 | Celery dried bean curd capable of reducing blood pressure and preparation technology of celery dried bean curd |
| CN105076470A (en) * | 2015-08-04 | 2015-11-25 | 马鞍山德宏堂生物科技有限公司 | Red wine dried bean curd capable of beautifying features and preparation technology of red wine dried bean curd |
| CN105076472A (en) * | 2015-08-04 | 2015-11-25 | 马鞍山德宏堂生物科技有限公司 | Orange flavored tea leaf-dried bean curd and preparation technology thereof |
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| CN105104556A (en) * | 2015-08-04 | 2015-12-02 | 马鞍山德宏堂生物科技有限公司 | Chrysanthemum-flavored dried bean curds and producing process thereof |
| CN105076449A (en) * | 2015-08-04 | 2015-11-25 | 马鞍山德宏堂生物科技有限公司 | Dried tea leaf with refreshing taste and preparation technology thereof |
| CN105104557A (en) * | 2015-08-04 | 2015-12-02 | 马鞍山德宏堂生物科技有限公司 | Dried bean curd with white spirit aroma and making technology thereof |
| CN105123969A (en) * | 2015-08-04 | 2015-12-09 | 马鞍山德宏堂生物科技有限公司 | Milk flavor dried bean curd and preparation process thereof |
| CN105123970A (en) * | 2015-08-04 | 2015-12-09 | 马鞍山德宏堂生物科技有限公司 | Lemon flavor dried bean curd and preparation process thereof |
| CN105146446A (en) * | 2015-08-25 | 2015-12-16 | 郎溪县睿智生产力促进中心有限公司 | Marinating soup for making dried bean curd |
| CN106173052A (en) * | 2016-07-06 | 2016-12-07 | 柴华 | A kind of processing method of Hu Zhang Hibiscus rosa-sinensis dried bean curd |
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Application publication date: 20140226 |