CN104095044A - Pineapple-flavored fragrant dried bean curd and preparation method thereof - Google Patents
Pineapple-flavored fragrant dried bean curd and preparation method thereof Download PDFInfo
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- CN104095044A CN104095044A CN201410267899.3A CN201410267899A CN104095044A CN 104095044 A CN104095044 A CN 104095044A CN 201410267899 A CN201410267899 A CN 201410267899A CN 104095044 A CN104095044 A CN 104095044A
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Abstract
The invention discloses a pineapple-flavored fragrant dried bean curd. The dried bean curd is prepared from the following raw materials in parts by weight: 200-220 parts of soybeans, 6-8 parts of levulose, 10-14 parts of pineapples, 8-10 parts of miracle fruits, 8-10 parts of prunes, 10-15 parts of fragrant mushroom powder, 7-9 parts of raw malt, 3-4 parts of freeze-dried powder of Chinese cabbages, 10-15 parts of cod oil, 10-15 parts of duck bones, 15-20 parts of salmon meat, 8-10 parts of lavers, 2-3 parts of soybean leaves, 2-3 parts of radix puerariae, 2-3 parts of lychee exocarps, 1-2 parts of wistaria flowers, 0.5-1 part of plant soot, 1-2 parts of cherokee rose fruits, 1-2 parts of bay leaves, and 20-30 parts of nutrient solutions. Various traditional Chinese medicines are added into the dried bean curd disclosed by the invention, so that the dried bean curd has the efficacies of clearing heat, removing toxic materials, stopping bleeding, reducing the swelling, invigorating the stomach and regulating the flow of vital energy. The nutrient solution and semi-finished products of the dried bean curd are put into pineapple skins to be steamed in a manner of separating the nutrient solution and the semi-finished products of the dried bean curd from water, so that the dried bean curd has the fragrant and sweet taste of pineapples, and the dried bean curd is excellent in color, aroma and taste.
Description
Technical field
The present invention relates to food processing technology field, relate in particular to a kind of pineapple taste fragrant dried bean curd and preparation method thereof.
Background technology
Dried bean curd is a kind of time-honored folk snack, is also the abbreviation of dried bean curd, and its major ingredient is soybean, contains the nutriments such as rich in protein, amino acid, calcium, phosphorus, iron in soybean.Utilize soybean can make the processed soybean food of various nutritious, instants.Although the dried bean curd on market is varied, do not there is health-care efficacy, can not satisfy the demands of consumers.
Summary of the invention
The object of the invention is exactly in order to make up the defect of prior art, and a kind of pineapple taste fragrant dried bean curd and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
A pineapple taste fragrant dried bean curd is to be made by the raw material of following weight parts: soya bean 200-220, fructose 6-8, pineapple 10-14, Synsepalum dulcuficum (Schum.) Daniell 8-10, prune 8-10, mushroom powder 10-15, Fructus Hordei Germinatus 7-9, the blue or green freeze-dried powder 3-4 in Shanghai, cod-liver oil 10-15, duck bone 10-15, salmon flesh of fish 15-20, laver 8-10, Soybean Leaves 2-3, root of kudzu vine 2-3, lychee exocarp 2-3, Chinese wistaria flower 1-2, Plant Soot 0.5-1, fruit of Cherokee rose 1-2, basyleave 1-2, nutrient solution 20-30;
Described nutrient solution is made by following raw materials in part by weight: close public palpus 1-2, wilsonii 1-2, red deer tire 0.5-1, finger citron flower 1-2, Chinese pear-leaved crabapple 15-20, pineapple certain kind of berries 15-20, wax-apple 12-15, thorn tender bud 5-10, ginseng dish 8-12, eel meat 5-10, sesame oil 5-6, nucleolus oil 5-6, wheat flour 10-15;
The preparation method of described nutrient solution is: (1) is mixed and made into fruit juice by Chinese pear-leaved crabapple, the pineapple certain kind of berries and wax-apple, will after thorn tender bud and ginseng dish's washing, externally wrap up wheat flour;
(2) other surplus stocks except eel meat, nucleolus oil and sesame oil are smashed to pieces, then are added the kernel 3-4 minute that stirs fry in oil, add 10-15 times of decocting and endure 20-30 minute, filter to obtain liquid, when decocting by the thorn tender bud in (1) and ginseng dish every liquid medicine fumigating;
(3) eel meat is cut into silk, stifling thorn tender bud and ginseng dish later mixed and add sesame oil quick-fried 10-15 minute again with eel meat, smash into sauce, then fruit juice, (2) herb liquid in sauce and (1) are mixed to get to nutrient solution.
The preparation method of pineapple taste fragrant dried bean curd, comprises the following steps: (1) makes raw soya-bean milk by soya bean, then adds fructose; By pineapple opening from the side, from opening part, dig out pineapple meat, pineapple meat, Synsepalum dulcuficum (Schum.) Daniell and prune are mixed and made into fruit juice, pineapple peel is kept stand-by;
(2) Soybean Leaves, the root of kudzu vine, lychee exocarp and Chinese wistaria flower are mixed and add 5-6 water infusion 20-30 minute doubly, cross leaching filtrate, mushroom powder, the blue or green freeze-dried powder in Shanghai and Fructus Hordei Germinatus are mixed and add filtrate and become to stick with paste, be placed on the steamed 10-15 minute of pot interior water proof, then wear into powder after sending into oven for drying;
(3) other surplus stock except the salmon flesh of fish is mixed and adds 7-8 water infusion 30-40 minute doubly, filter to obtain liquid, the salmon flesh of fish is placed on to infusion 20-30 minute in liquid, the salmon flesh of fish is pulled out and added that cod-liver oil is smashed to pieces and to obtain salmon flesh of fish foam;
(4) will after the salmon flesh of fish foam mixing in the powder in raw soya-bean milk, fruit juice, (2) and (3), make dried bean curd embryo; Nutrient solution and dried bean curd embryo are put into the pineapple peel of (1), the steamed dried bean curd that obtains for 15-20 minute of water proof.
Advantage of the present invention is: in the present invention, add plurality of Chinese, have the effect that clearing heat and detoxicating, hemostasia and detumescence, stomach invigorating are regulated the flow of vital energy, nutrient solution and dried bean curd embryo are put into pineapple peel water proof steamed, dried bean curd has the fragrant and sweet taste of pineapple, looks good, smell good and taste good.
The specific embodiment
A pineapple taste fragrant dried bean curd is to be made by the raw material of following weight parts: the blue or green freeze-dried powder 4 of soya bean 210, fructose 7, pineapple 13, Synsepalum dulcuficum (Schum.) Daniell 9, prune 9, mushroom powder 15, Fructus Hordei Germinatus 7, Shanghai, cod-liver oil 15, duck bone 15, the salmon flesh of fish 20, laver 10, Soybean Leaves 3, the root of kudzu vine 3, lychee exocarp 3, Chinese wistaria spend 2, Plant Soot 1, the fruit of Cherokee rose 2, basyleave 2, nutrient solution 30;
Described nutrient solution is made by following raw materials in part by weight: close public palpus 2, wilsonii 2, red deer tire 1, finger citron flower 2, Chinese pear-leaved crabapple 20, the pineapple certain kind of berries 20, wax-apple 15, thorn tender bud 10, ginseng dish 12, eel meat 10, sesame oil 6, nucleolus oil 6, wheat flour 15;
The preparation method of described nutrient solution is: (1) is mixed and made into fruit juice by Chinese pear-leaved crabapple, the pineapple certain kind of berries and wax-apple, will after thorn tender bud and ginseng dish's washing, externally wrap up wheat flour;
(2) other surplus stocks except eel meat, nucleolus oil and sesame oil are smashed to pieces, then are added the kernel 3-4 minute that stirs fry in oil, add 10-15 times of decocting and endure 20-30 minute, filter to obtain liquid, when decocting by the thorn tender bud in (1) and ginseng dish every liquid medicine fumigating;
(3) eel meat is cut into silk, stifling thorn tender bud and ginseng dish later mixed and add sesame oil quick-fried 10-15 minute again with eel meat, smash into sauce, then fruit juice, (2) herb liquid in sauce and (1) are mixed to get to nutrient solution.
The preparation method of pineapple taste fragrant dried bean curd, comprises the following steps: (1) makes raw soya-bean milk by soya bean, then adds fructose; By pineapple opening from the side, from opening part, dig out pineapple meat, pineapple meat, Synsepalum dulcuficum (Schum.) Daniell and prune are mixed and made into fruit juice, pineapple peel is kept stand-by;
(2) Soybean Leaves, the root of kudzu vine, lychee exocarp and Chinese wistaria flower are mixed and add 5-6 water infusion 20-30 minute doubly, cross leaching filtrate, mushroom powder, the blue or green freeze-dried powder in Shanghai and Fructus Hordei Germinatus are mixed and add filtrate and become to stick with paste, be placed on the steamed 10-15 minute of pot interior water proof, then wear into powder after sending into oven for drying;
(3) other surplus stock except the salmon flesh of fish is mixed and adds 7-8 water infusion 30-40 minute doubly, filter to obtain liquid, the salmon flesh of fish is placed on to infusion 20-30 minute in liquid, the salmon flesh of fish is pulled out and added that cod-liver oil is smashed to pieces and to obtain salmon flesh of fish foam;
(4) will after the salmon flesh of fish foam mixing in the powder in raw soya-bean milk, fruit juice, (2) and (3), make dried bean curd embryo; Nutrient solution and dried bean curd embryo are put into the pineapple peel of (1), the steamed dried bean curd that obtains for 15-20 minute of water proof.
Claims (2)
1. a pineapple taste fragrant dried bean curd, it is characterized in that being made by the raw material of following weight parts: soya bean 200-220, fructose 6-8, pineapple 10-14, Synsepalum dulcuficum (Schum.) Daniell 8-10, prune 8-10, mushroom powder 10-15, Fructus Hordei Germinatus 7-9, the blue or green freeze-dried powder 3-4 in Shanghai, cod-liver oil 10-15, duck bone 10-15, salmon flesh of fish 15-20, laver 8-10, Soybean Leaves 2-3, root of kudzu vine 2-3, lychee exocarp 2-3, Chinese wistaria flower 1-2, Plant Soot 0.5-1, fruit of Cherokee rose 1-2, basyleave 1-2, nutrient solution 20-30;
Described nutrient solution is made by following raw materials in part by weight: close public palpus 1-2, wilsonii 1-2, red deer tire 0.5-1, finger citron flower 1-2, Chinese pear-leaved crabapple 15-20, pineapple certain kind of berries 15-20, wax-apple 12-15, thorn tender bud 5-10, ginseng dish 8-12, eel meat 5-10, sesame oil 5-6, nucleolus oil 5-6, wheat flour 10-15;
The preparation method of described nutrient solution is: (1) is mixed and made into fruit juice by Chinese pear-leaved crabapple, the pineapple certain kind of berries and wax-apple, will after thorn tender bud and ginseng dish's washing, externally wrap up wheat flour;
(2) other surplus stocks except eel meat, nucleolus oil and sesame oil are smashed to pieces, then are added the kernel 3-4 minute that stirs fry in oil, add 10-15 times of decocting and endure 20-30 minute, filter to obtain liquid, when decocting by the thorn tender bud in (1) and ginseng dish every liquid medicine fumigating;
(3) eel meat is cut into silk, stifling thorn tender bud and ginseng dish later mixed and add sesame oil quick-fried 10-15 minute again with eel meat, smash into sauce, then fruit juice, (2) herb liquid in sauce and (1) are mixed to get to nutrient solution.
2. the preparation method of pineapple taste fragrant dried bean curd according to claim 1, is characterized in that comprising the following steps: (1) makes raw soya-bean milk by soya bean, then adds fructose; By pineapple opening from the side, from opening part, dig out pineapple meat, pineapple meat, Synsepalum dulcuficum (Schum.) Daniell and prune are mixed and made into fruit juice, pineapple peel is kept stand-by;
(2) Soybean Leaves, the root of kudzu vine, lychee exocarp and Chinese wistaria flower are mixed and add 5-6 water infusion 20-30 minute doubly, cross leaching filtrate, mushroom powder, the blue or green freeze-dried powder in Shanghai and Fructus Hordei Germinatus are mixed and add filtrate and become to stick with paste, be placed on the steamed 10-15 minute of pot interior water proof, then wear into powder after sending into oven for drying;
(3) other surplus stock except the salmon flesh of fish is mixed and adds 7-8 water infusion 30-40 minute doubly, filter to obtain liquid, the salmon flesh of fish is placed on to infusion 20-30 minute in liquid, the salmon flesh of fish is pulled out and added that cod-liver oil is smashed to pieces and to obtain salmon flesh of fish foam;
(4) will after the salmon flesh of fish foam mixing in the powder in raw soya-bean milk, fruit juice, (2) and (3), make dried bean curd embryo; Nutrient solution and dried bean curd embryo are put into the pineapple peel of (1), the steamed dried bean curd that obtains for 15-20 minute of water proof.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104273239A (en) * | 2014-10-24 | 2015-01-14 | 合肥市凤落河豆制食品有限公司 | Sweet juicy peach dried bean curd |
| CN106260044A (en) * | 2016-08-17 | 2017-01-04 | 胡平 | A kind of Fructus Mangifera Indicae taste dried tofu and preparation method thereof |
| CN106306104A (en) * | 2016-08-21 | 2017-01-11 | 敖芸皎 | Pineberry flavored dried bean curd and preparation method thereof |
| CN107232315A (en) * | 2017-04-26 | 2017-10-10 | 蚌埠市星光豆制品厂 | A kind of nutrition and health care pineapple taste violet cabbage dried bean curd |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104273239A (en) * | 2014-10-24 | 2015-01-14 | 合肥市凤落河豆制食品有限公司 | Sweet juicy peach dried bean curd |
| CN106260044A (en) * | 2016-08-17 | 2017-01-04 | 胡平 | A kind of Fructus Mangifera Indicae taste dried tofu and preparation method thereof |
| CN106306104A (en) * | 2016-08-21 | 2017-01-11 | 敖芸皎 | Pineberry flavored dried bean curd and preparation method thereof |
| CN107232315A (en) * | 2017-04-26 | 2017-10-10 | 蚌埠市星光豆制品厂 | A kind of nutrition and health care pineapple taste violet cabbage dried bean curd |
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Application publication date: 20141015 |