CN105076475A - Mushroom steamed bean curd roll and making technology thereof - Google Patents
Mushroom steamed bean curd roll and making technology thereof Download PDFInfo
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- CN105076475A CN105076475A CN201510491775.8A CN201510491775A CN105076475A CN 105076475 A CN105076475 A CN 105076475A CN 201510491775 A CN201510491775 A CN 201510491775A CN 105076475 A CN105076475 A CN 105076475A
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Abstract
The invention provides a making technology of a mushroom steamed bean curd roll. The making technology comprises the steps of firstly, preparing a mushroom decoction solution, and then soaking bean curd sheets and taking out the bean curd sheets; scattering mushroom powder on the bean curd sheets, and performing binding and fastening; placing the bean curd sheets into the mushroom decoction solution with seasoner for decoction and soaking, and performing fishing out and drainage to obtain the mushroom steamed bean curd roll. According to the mushroom steamed bean curd roll, mushroom is well combined with the bean curd sheets in a powdery mode, and then the bean curd sheets with the mushroom are placed into the sauce solution containing the mushroom decoction solution for decoction and soaking; the mushroom steamed bean curd roll obtained through the technology is novel, has rich nutrition, is delicious, and meanwhile has the health care effect of lowering lipid.
Description
Technical field
The invention provides a kind of production technology of bean product, is more particularly a kind of mushroom steamed bean curd roll and manufacture craft thereof.
Background technology
Steamed bean curd roll is a kind of processed soybean food, imitates meat or fish with element, unique flavor, dark liking by broad masses, but along with the raising of people's level of consumption, provides the steamed bean curd roll goods with health care to be the direction of the market demand.
Mushroom contains the antineoplastic component that a kind of molecular weight is 1,000,000---lentinan, containing composition---the Eritadenine reducing blood fat, the derivative of mushroom adenine and adenine, mushroom, also containing antiviral composition---inducing agent of interferon---double stranded RNA, is one of rare health food.Very high containing unrighted acid in mushroom, the ergosterol also containing a large amount of changed into vitamin Ds and fungisterol, have good result for strengthening anti-disease and preventing cold and treatment.Mushroom adenine and lentinan all can promote cholesterol metabolic and reduce its content in serum, have certain prevention and therapy effect to angiocardiopathies such as coronary heart disease, artery sclerosis, hypertension.Mushroom contains abundant vitamin, and vitamin has reducing blood lipid, increases the effect of coronary blood flow, also has good prevention and therapy function to hypertension and cardiovascular and cerebrovascular diseases.Have scholar once to report, for each person every day edible 90g fresh mushroom (or 9g dried thin mushroom), the serum cholesterol measuring human body after a week on average declines 6% ~ 12%, and thus mushroom becomes the health food of hyperpietic.Mushroom composition mainly mushroom acid decomposes the Shangri-la Gorge (lentionione) generated.So mushroom be people important edible and medical fungus and flavouring.The delicate flavour composition of mushroom is a class water-soluble substances, and its main component is the nucleic acid constituents such as 5 '-guanylic acid, 5 '-AMP, 5 '-UMP, all containing about 0.1%.Its flavor component mainly mushroom acid decomposes the Shangri-la Gorge generated.Therefore mushroom steamed bean curd roll mouthfeel is better, nutrition and health care is more popular, thus has wide market prospects.
Mushroom is second-biggest-in-the-world edible mushroom, one of Ye Shi China special product, at the title have " mountain delicacy " among the people.It is the fungi of a kind of growth on timber.Delicious flavour, fragrance oozes people, nutritious, have " plant queen " good reputation.Mushroom is rich in Cobastab group, iron, potassium, provitamin D (changing into vitamin D after Exposure to Sunlight), taste are sweet, and property is put down.Mushroom and skin of beancurd are combined the mushroom steamed bean curd roll produced and has no report.
Summary of the invention
The invention provides a kind of unique flavor, have mushroom steamed bean curd roll and the manufacture craft thereof of nutrition and health care concurrently.The present invention is realized by following technical proposals: a kind of manufacture craft of mushroom steamed bean curd roll, is characterized in that, its making step is as follows:
(1) new fresh mushroom portion is cleaned chopping, after then adding 8-9 doubly soak by water 30-40 minute, pull mushroom out and squeeze out remaining juice to obtain mushroom decoction liquor for subsequent use;
(2) by proper amount of edible salt and dietary alkali soluble in water, then skin of beancurd is put into and wherein soaks, heat with slow fire during immersion, keep water temperature at 70-72 DEG C; Soak time 30-32 minute;
(3) another standby mushroom powder is appropriate;
(4) soaked skin of beancurd is pulled out spread out, spill the mushroom powder of one deck step (3) uniformly, be then rolled into cylinder chicken leg shape, then with gauze cylindric Roll with bean skin packed tightly and make skin of beancurd base, and the moisture extruded in skin of beancurd, then with fine rule, skin of beancurd blank is fastened;
(5) decoction liquor in step (1) is added the water of its 10 times amount, add appropriate soy sauce, anise, cassia bark, five-spice powder, monosodium glutamate, fennel edible salt grade auxiliary material be heated to 80-82 DEG C, again the skin of beancurd base bandaged is put into wherein, carry out tasty colouring and add fragrant stew in soy sauce, water fluidized state is kept to boil 30-32 minute, then stop heating water temperature drop to be low to moderate 50 DEG C, soak 30-32 minute;
(6) the above-mentioned steamed bean curd roll base boiled is pulled out, be cooled to normal temperature, then gauze peelled off, obtain mushroom steamed bean curd roll.
The mushroom steamed bean curd roll of the manufacture craft making of described a kind of mushroom steamed bean curd roll.
According to the needs of steamed bean curd roll colouring weight, drop into again after can in the end peelling off gauze in 50 DEG C of bittern and soak the some time and obtain the darker product of color.
the present invention has the following advantages:
Mushroom steamed bean curd roll of the present invention, mushroom is well combined with powder-form and the skin of soya-bean milk, then immersion is decocted together putting into the sweet taste liquid containing mushroom decoction liquor, the mushroom steamed bean curd roll that this technique is produced, it is a kind of brand-new steamed bean curd roll, have nutritious, delicious taste, there is the health-care efficacy of lipopenicillinase simultaneously.
Detailed description of the invention
The invention will be further described in conjunction with specific embodiments now.
A manufacture craft for mushroom steamed bean curd roll, its making step is as follows:
(1) new fresh mushroom portion is cleaned chopping, the soak by water then adding 8 times is after 35 minutes, pulls mushroom out and squeezes out remaining juice to obtain mushroom decoction liquor for subsequent use;
(2) by proper amount of edible salt and dietary alkali soluble in water, then skin of beancurd is put into and wherein soaks, heat with slow fire during immersion, keep water temperature at 70 DEG C; Soak time 30 minutes;
(3) another standby mushroom powder is appropriate;
(4) soaked skin of beancurd is pulled out spread out, spill the mushroom powder of one deck step (3) uniformly, be then rolled into cylinder chicken leg shape, then with gauze cylindric Roll with bean skin packed tightly and make skin of beancurd base, and the moisture extruded in skin of beancurd, then with fine rule, skin of beancurd blank is fastened;
(5) decoction liquor in step (1) is added the water of its 10 times amount, add appropriate soy sauce, anise, cassia bark, five-spice powder, monosodium glutamate, fennel edible salt grade auxiliary material be heated to 80 DEG C, again the skin of beancurd base bandaged is put into wherein, carry out tasty colouring and add fragrant stew in soy sauce, water fluidized state is kept to boil 30-32 minute, then stop heating water temperature drop to be low to moderate 50 DEG C, soak 30 minutes;
(6) the above-mentioned steamed bean curd roll base boiled is pulled out, be cooled to normal temperature, then gauze peelled off, obtain mushroom steamed bean curd roll.
According to the needs of steamed bean curd roll colouring weight, drop into again after can in the end peelling off gauze in 50 DEG C of bittern and soak the some time and obtain the darker denseer product of color and taste and the needs that meet consumer.
Above embodiment is only be described the preferred embodiment of the present invention; not scope of the present invention is limited; under the prerequisite not departing from present invention process spirit; the various distortion that those skilled in the art make technical scheme of the present invention and improvement, all should fall in protection domain that claims of the present invention determine.
Claims (3)
1. a manufacture craft for mushroom steamed bean curd roll, is characterized in that, its making step is as follows:
(1) new fresh mushroom portion is cleaned chopping, after then adding 8-9 doubly soak by water 30-40 minute, pull mushroom out and squeeze out remaining juice to obtain mushroom decoction liquor for subsequent use;
(2) by proper amount of edible salt and dietary alkali soluble in water, then skin of beancurd is put into and wherein soaks, heat with slow fire during immersion, keep water temperature at 70-72 DEG C; Soak time 30-32 minute;
(3) another standby mushroom powder is appropriate;
(4) soaked skin of beancurd is pulled out spread out, spill the mushroom powder of one deck step (3) uniformly, be then rolled into cylinder chicken leg shape, then with gauze cylindric Roll with bean skin packed tightly and make skin of beancurd base, and the moisture extruded in skin of beancurd, then with fine rule, skin of beancurd blank is fastened;
(5) decoction liquor in step (1) is added the water of its 10 times amount, add appropriate soy sauce, anise, cassia bark, five-spice powder, monosodium glutamate, fennel edible salt grade auxiliary material be heated to 80-82 DEG C, again the skin of beancurd base bandaged is put into wherein, carry out tasty colouring and add fragrant stew in soy sauce, water fluidized state is kept to boil 30-32 minute, then stop heating water temperature drop to be low to moderate 50 DEG C, soak 30-32 minute;
(6) the above-mentioned steamed bean curd roll base boiled is pulled out, be cooled to normal temperature, then gauze peelled off, obtain mushroom steamed bean curd roll.
2. the manufacture craft of a kind of mushroom steamed bean curd roll according to claim 1, is characterized in that: described finished product mushroom steamed bean curd roll, according to the needs of colouring weight, drops in 50 DEG C of bittern again and soak the some time and obtain the darker product of color after can in the end peelling off gauze.
3. the mushroom steamed bean curd roll of the manufacture craft making of a kind of mushroom steamed bean curd roll according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510491775.8A CN105076475A (en) | 2015-08-12 | 2015-08-12 | Mushroom steamed bean curd roll and making technology thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510491775.8A CN105076475A (en) | 2015-08-12 | 2015-08-12 | Mushroom steamed bean curd roll and making technology thereof |
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| CN105076475A true CN105076475A (en) | 2015-11-25 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942482A (en) * | 2016-05-06 | 2016-09-21 | 河南天中亿龙食品有限公司 | Processing method of marinated shiitake mushrooms |
| CN109453190A (en) * | 2019-01-16 | 2019-03-12 | 大连医科大学附属第医院 | Lentinan is preventing or is treating the purposes in cardiovascular and cerebrovascular disease |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102018093A (en) * | 2010-11-03 | 2011-04-20 | 张家港市塘桥生态农产品专业合作社 | Vegetable protein food and preparation method thereof |
| CN104413165A (en) * | 2013-09-09 | 2015-03-18 | 张洲 | Process for preparing poria vegetarian chicken |
| CN104489020A (en) * | 2014-11-21 | 2015-04-08 | 嘉善佳佳豆制品有限公司 | Vegetarian meat roll |
-
2015
- 2015-08-12 CN CN201510491775.8A patent/CN105076475A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102018093A (en) * | 2010-11-03 | 2011-04-20 | 张家港市塘桥生态农产品专业合作社 | Vegetable protein food and preparation method thereof |
| CN104413165A (en) * | 2013-09-09 | 2015-03-18 | 张洲 | Process for preparing poria vegetarian chicken |
| CN104489020A (en) * | 2014-11-21 | 2015-04-08 | 嘉善佳佳豆制品有限公司 | Vegetarian meat roll |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942482A (en) * | 2016-05-06 | 2016-09-21 | 河南天中亿龙食品有限公司 | Processing method of marinated shiitake mushrooms |
| CN109453190A (en) * | 2019-01-16 | 2019-03-12 | 大连医科大学附属第医院 | Lentinan is preventing or is treating the purposes in cardiovascular and cerebrovascular disease |
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Address after: 243000 Anhui city of Ma'anshan province high tech Zone at 1669 North Road Huo sparkle Building No. 2 Applicant after: Ox Prince of the Devils development in science and technology Co., Ltd of Maanshan City Address before: 243100 Anhui city of Ma'anshan province Dangtu nine Yun International 2 building 602 room Applicant before: Ox Prince of the Devils development in science and technology Co., Ltd of Maanshan City |
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Effective date of registration: 20161010 Address after: 230088, Anhui province high tech Zone, 2800 innovation Avenue, 137 innovation industry park, H2 building, room two, Hefei Applicant after: Zhongke wisdom science and Technology Co Ltd Address before: 243000 Anhui city of Ma'anshan province high tech Zone at 1669 North Road Huo sparkle Building No. 2 Applicant before: Ox Prince of the Devils development in science and technology Co., Ltd of Maanshan City |
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