CN104904870A - Production method for almond tea-processed smoked bean curd capable of delaying aging of human body - Google Patents
Production method for almond tea-processed smoked bean curd capable of delaying aging of human body Download PDFInfo
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- CN104904870A CN104904870A CN201510274716.5A CN201510274716A CN104904870A CN 104904870 A CN104904870 A CN 104904870A CN 201510274716 A CN201510274716 A CN 201510274716A CN 104904870 A CN104904870 A CN 104904870A
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Abstract
The invention discloses a production method for almond tea-processed smoked bean curd capable of delaying aging of human body. The almond tea-processed smoked bean curd is health-care tea-processed smoked bean curd prepared from soybean and almond through pretreatment of the raw materials, grinding for preparation of soybean milk, boiling of the soybean milk, solidification, wrapping, marination, etc. According to the production method, American almond is crushed, the usage amount of the almond is controlled, so rich aroma of the almond is changed into slight delicate fragrance. As the almond is added into the tea-processed smoked bean curd, the obtained almond tea-processed smoked bean curd has light fragrance and richer nutrients. The produced almond tea-processed smoked bean curd has an off-white color and good taste, can be popularized as new-generation leisure food, nutritional snack and healthy snack and can also be eaten as a dish besides snack.
Description
Technical field
The present invention relates to the preparation method that a kind of tea is dry, be specifically related to the production method that a kind of almond tea of delaying human body caducity is dry.
Background technology
Bean product come from China, are a kind of healthy food of very praising highly in the world at present.Tea as one of bean product is done, and it makes simple, nutritious, delicious flavour, by the numerous common people are loved by all.
Almond has high nutritive value, its kernel oil content reaches 45%-60%, 18 seed amino acid content reach 24.13%, its total amount is higher than walnut, egg and beef, protein 15%-30, sugar 2%-10%, crude fibre 2.46%-3.48%, abundant retinol1, B1, B2 and carrotene and abundant mineral matter and Zn, Fe, 18 kinds of trace elements of the needed by human body such as Se, wherein K, Ca, Mg, Cu, Zn, Mn, the constituent contents such as Fe exceed walnut and sea-buckthorn, VB2 and VE is 19 times of walnut, VE has the function of delaying human body caducity, selenium can improve immunologic function, anti-cancer, for cancer.
Produce tea at present to do using almond as raw material, there is not been reported.
Summary of the invention
The object of this invention is to provide a kind of is raw material with almond, produces the nutritious tea with health care and does.
The production method that the almond tea of delaying human body caducity of the present invention is dry, comprises the following steps:
(1) pretreatment of raw material: cleaned by soybean, soaks 8-12 hour with the heavy 4-5 of soybean clear water doubly; Almond is pulverized, crosses 60 mesh sieves, obtain almond powder;
(2) defibrination: get soaked soybean 80-85 weight portion, then add the heavy 4-5 of soaked soybean water doubly, put defibrination in refining equipment, remove slag obtained raw soya-bean milk;
(3) mashing off: raw soya-bean milk is warming up to the rear boiling 5-15 minute of boiling, before the soya-bean milk that boiling is good solidifies, adds almond powder 15-20 weight portion;
(4) starch: when slurry temperature drop is to 80-90 DEG C, the bittern adding soya-bean milk weight 0.4-0.5% carries out a slurry, the rest point when the particle of sesame size appears in soya-bean milk, cover lid;
(5) upper bag: the upper bag when starching temperature drop to 65 DEG C-75 DEG C, before upper bag, scratches soya-bean milk; Wrap up with infantees, rear squeezing is shaping, unties infantees and obtains dried bean curd;
(6) stew in soy sauce: get clear water 150-200 weight portion and put into pot, adds spices bag 1-2 weight portion, and salt 5-6 weight portion, monosodium glutamate 0.3-0.4 weight portion, white granulated sugar 5-6 weight portion, after boiling, add dried bean curd, boiling 30-40 minute, makes almond tea and does.
Wherein, in step (3), after raw soya-bean milk boiling, the clear water of the 20%-25% of soya-bean milk weight is added.
Described spices is mixing several in fragrant osmanthus leaf, fennel seeds, cassia bark, anise, Chinese prickly ash.
Almond is a kind of nutritious nut fruits food with special smell, and it is because its special smell that a lot of people does not like eating almond.The production method that almond tea of the present invention is dry, pulverizes U.S.'s almond, and controls the consumption of almond, strong smell is converted into light delicate fragrance.The present invention adds almond in tea is dry, makes it have light fragrance, nutrition also more horn of plenty.Obtained almond tea is dry in off-white color, and taste is fragrant beautiful, and can promote it becomes leisure food of new generation, nutrition snacks, healthy snack; Except as assistant food, can also conduct garnish food edible.
Detailed description of the invention
The following examples can make the present invention of those skilled in the art's comprehend, but do not limit the present invention in any way.
Embodiment 1
The production method that a kind of delaying human body caducity almond tea of the present invention is dry, comprises the following steps:
1, the pretreatment of raw material: soybean is cleaned, the clear water weighing 4 times with soybean soaks 8 hours; Almond is pulverized, crosses 60 mesh sieves, obtain almond powder;
2, defibrination: get soaked soybean 80 kilograms, then add the water that soaked soybean weighs 4 times, put defibrination in refining equipment, remove slag obtained raw soya-bean milk;
3, mashing off: raw soya-bean milk is warming up to the rear boiling of boiling 7 minutes, after raw soya-bean milk boiling, adds the clear water of 20% of soya-bean milk weight; Before the soya-bean milk that boiling is good solidifies, add almond powder 15 kilograms;
4, starch: during slurry temperature drop to 80 DEG C, the bittern adding soya-bean milk weight 0.4 times carries out a slurry, the rest point when the particle of sesame size appears in soya-bean milk, cover lid; The making of bittern: get calcium sulfate, magnesium chloride mixes by the part by weight of 1:1, be diluted with water to 20 Baume degrees;
5, Shang Bao: the upper bag when starching temperature drop to 65 DEG C, before upper bag, scratches soya-bean milk; Wrap up with infantees, rear squeezing is shaping, unties infantees and obtains dried bean curd;
6, stew in soy sauce: fragrant osmanthus leaf, fennel seeds, cassia bark, anise obtain spices bag by 1:1:1:1, get 150 kilograms, clear water and put into pot, then add spices bag 1 kilogram, salt 5 kilograms, monosodium glutamate 0.3 kilogram, white granulated sugar 5 kilograms, after boiling, add dried bean curd, boiling 30 minutes, makes almond tea and does;
7, packaging, sterilizing: carry out vacuum packaging with food grade plastic bag by dry for almond tea, in rear input sterilizing installation, sterilizing 15 minutes in 121 DEG C of conditions, rear Temperature fall cooling;
8, check, store: finished product almond tea xeromenia after the assay was approved, enters in ventilation, dry warehouse and stores.
Embodiment 2
The production method that the almond tea of a kind of delaying human body caducity of the present invention is dry, comprises the following steps:
1, the pretreatment of raw material: soybean is cleaned, the clear water weighing 4.5 times with soybean soaks 10 hours; Almond is pulverized, crosses 60 mesh sieves, obtain almond powder;
2, defibrination: get soaked soybean 82 kilograms, then add the water that soaked soybean weighs 4.5 times, put defibrination in refining equipment, remove slag obtained raw soya-bean milk;
3, mashing off: raw soya-bean milk is warming up to the rear boiling of boiling 10 minutes, after raw soya-bean milk boiling, adds the clear water of 22% of soya-bean milk weight; Before the soya-bean milk that boiling is good solidifies, add almond powder 18 kilograms;
4, starch: during slurry temperature drop to 85 DEG C, the bittern adding soya-bean milk weight 0.45% carries out a slurry, the rest point when the particle of sesame size appears in soya-bean milk, cover lid; The making of bittern: get calcium sulfate, magnesium chloride mixes by the part by weight of 1:1.5, be diluted with water to 20 Baume degrees;
5, Shang Bao: the upper bag when starching temperature drop to 70 DEG C, before upper bag, scratches soya-bean milk; Wrap up with infantees, rear squeezing is shaping, unties infantees and obtains dried bean curd;
6, stew in soy sauce: fennel seeds, cassia bark, anise, Chinese prickly ash obtain spices bag by 1:1.2:0.8:1, get 180 kilograms, clear water and put into pot, add spices bag 1.5 kilograms, salt 5.5 kilograms, monosodium glutamate 0.35 kilogram, white granulated sugar 5.5 kilograms, after boiling, add dried bean curd, boiling 35 minutes, make almond tea and do;
7, packaging, sterilizing: carry out vacuum packaging with food grade plastic bag by dry for almond tea, in rear input sterilizing installation, sterilizing 15 minutes in 121 DEG C of conditions, rear Temperature fall cooling;
8, check, store: finished product almond tea xeromenia after the assay was approved, enters in ventilation, dry warehouse and stores.
Embodiment 3
The production method that the almond tea of a kind of delaying human body caducity of the present invention is dry, comprises the following steps:
1, the pretreatment of raw material: soybean is cleaned, the clear water weighing 5 times with soybean soaks 12 hours; Almond is pulverized, crosses 60 mesh sieves, obtain almond powder;
2, defibrination: get soaked soybean 85 kilograms, then add the water that soaked soybean weighs 5 times, put defibrination in refining equipment, remove slag obtained raw soya-bean milk;
3, mashing off: raw soya-bean milk is warming up to the rear boiling of boiling 15 minutes, after raw soya-bean milk boiling, adds the clear water of 25% of soya-bean milk weight; Before the soya-bean milk that boiling is good solidifies, add almond powder 20 kilograms;
4, starch: during slurry temperature drop to 90 DEG C, the bittern adding soya-bean milk weight 0.5% carries out a slurry, the rest point when the particle of sesame size appears in soya-bean milk, cover lid; The making of bittern: get calcium sulfate, magnesium chloride mixes by the part by weight of 1:2, be diluted with water to 20 Baume degrees;
5, Shang Bao: the upper bag when starching temperature drop to 75 DEG C, before upper bag, scratches soya-bean milk; Wrap up with infantees, rear squeezing is shaping, unties infantees and obtains dried bean curd;
6, stew in soy sauce: fennel seeds, cassia bark, anise obtain spices bag by 1:1.2:1, get 200 kilograms, clear water and put into pot, add spices bag 2 kilograms, monosodium glutamate 0.4 kilogram, white granulated sugar 6 kilograms, after boiling, add dried bean curd, boiling 40 minutes, makes almond tea and does;
7, packaging, sterilizing: carry out vacuum packaging with food grade plastic bag by dry for almond tea, in rear input sterilizing installation, sterilizing 15 minutes in 121 DEG C of conditions, rear Temperature fall cooling;
8, check, store: finished product almond tea xeromenia after the assay was approved, enters in ventilation, dry warehouse and stores.
Obviously, those skilled in the art can carry out various change and modification to the present invention and not depart from the spirit and scope of the present invention.Like this, if belong within the scope of the claims in the present invention and equivalent technologies thereof to these amendments of the present invention and modification, then the present invention also comprises these change and modification.
Claims (3)
1. the production method that the almond tea of delaying human body caducity is dry, is characterized in that comprising the following steps:
(1) pretreatment of raw material: cleaned by soybean, soaks 8-12 hour with the heavy 4-5 of soybean clear water doubly; Almond is pulverized, crosses 60 mesh sieves, obtain almond powder;
(2) defibrination: get soaked soybean 80-85 weight portion, then add the heavy 4-5 of soaked soybean water doubly, put defibrination in refining equipment, remove slag obtained raw soya-bean milk;
(3) mashing off: raw soya-bean milk is warming up to the rear boiling 5-15 minute of boiling, before the soya-bean milk that boiling is good solidifies, adds almond powder 15-20 weight portion;
(4) starch: when slurry temperature drop is to 80-90 DEG C, the bittern adding soya-bean milk weight 0.4-0.5% carries out a slurry, the rest point when the particle of sesame size appears in soya-bean milk, cover lid;
(5) upper bag: the upper bag when starching temperature drop to 65 DEG C-75 DEG C, before upper bag, scratches soya-bean milk; Wrap up with infantees, rear squeezing is shaping, unties infantees and obtains dried bean curd;
(6) stew in soy sauce: get clear water 150-200 weight portion and put into pot, adds spices bag 1-2 weight portion, and salt 5-6 weight portion, monosodium glutamate 0.3-0.4 weight portion, white granulated sugar 5-6 weight portion, after boiling, add dried bean curd, boiling 30-40 minute, makes almond tea and does.
2. the production method that the almond tea of a kind of delaying human body caducity according to claim 1 is dry, is characterized in that: in step (3), after raw soya-bean milk boiling, add the clear water of the 20%-25% of soya-bean milk weight.
3. the production method that the almond tea of a kind of delaying human body caducity according to claim 1 is dry, is characterized in that: described spices bag is mixing several in fragrant osmanthus leaf, fennel seeds, cassia bark, anise, Chinese prickly ash.
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| CN201510274716.5A CN104904870A (en) | 2015-05-26 | 2015-05-26 | Production method for almond tea-processed smoked bean curd capable of delaying aging of human body |
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| CN201510274716.5A CN104904870A (en) | 2015-05-26 | 2015-05-26 | Production method for almond tea-processed smoked bean curd capable of delaying aging of human body |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035715A (en) * | 2016-07-04 | 2016-10-26 | 谈茁 | Trigonotis peduncularis flavored dried pigeon pea curd |
| CN107079992A (en) * | 2017-04-21 | 2017-08-22 | 黄山佳龙绿色食品有限公司 | A kind of pawpaw black soybean tea is dry and preparation method thereof |
| CN107183212A (en) * | 2017-07-11 | 2017-09-22 | 合肥市凤落河豆制食品有限公司 | A kind of vanilla tea is done |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102657264A (en) * | 2012-05-24 | 2012-09-12 | 刘和勇 | Production method for dogwood dried bean curd |
| CN103719296A (en) * | 2013-12-19 | 2014-04-16 | 芜湖中路实业有限责任公司 | Dried jasmine flower and preparing method thereof |
| CN103976028A (en) * | 2014-03-24 | 2014-08-13 | 淮南市碗碗香豆业有限公司 | Cumin-baked dried bean curd and preparation method thereof |
| CN104222311A (en) * | 2014-09-03 | 2014-12-24 | 四川省南溪大良心食品有限公司 | Preparation method of marinated dried bean curd |
-
2015
- 2015-05-26 CN CN201510274716.5A patent/CN104904870A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102657264A (en) * | 2012-05-24 | 2012-09-12 | 刘和勇 | Production method for dogwood dried bean curd |
| CN103719296A (en) * | 2013-12-19 | 2014-04-16 | 芜湖中路实业有限责任公司 | Dried jasmine flower and preparing method thereof |
| CN103976028A (en) * | 2014-03-24 | 2014-08-13 | 淮南市碗碗香豆业有限公司 | Cumin-baked dried bean curd and preparation method thereof |
| CN104222311A (en) * | 2014-09-03 | 2014-12-24 | 四川省南溪大良心食品有限公司 | Preparation method of marinated dried bean curd |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035715A (en) * | 2016-07-04 | 2016-10-26 | 谈茁 | Trigonotis peduncularis flavored dried pigeon pea curd |
| CN107079992A (en) * | 2017-04-21 | 2017-08-22 | 黄山佳龙绿色食品有限公司 | A kind of pawpaw black soybean tea is dry and preparation method thereof |
| CN107183212A (en) * | 2017-07-11 | 2017-09-22 | 合肥市凤落河豆制食品有限公司 | A kind of vanilla tea is done |
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Application publication date: 20150916 |