CN105795048A - Processing method of dried folium viticis negundo and flos farfarae tea - Google Patents
Processing method of dried folium viticis negundo and flos farfarae tea Download PDFInfo
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Abstract
The present invention discloses a processing method of dried folium viticis negundo and flos farfarae tea. The dried folium viticis negundo and flos farfarae tea uses folium viticis negundo, flos farfarae and soybeans as main raw materials. The dried folium viticis negundo and flos farfarae tea is prepared from the following processing steps: folium viticis negundo and flos farfarae pre-treating, centrifugation separation, crushing, soybean pre-treating, pulp boiling, curdling, marinating, packaging, sterilizing, etc. The raw materials are subjected to enzyme-deactivation by steam, juice and residues are separated, the enzyme-deactivation by steam can remove the astringent tastes carried by the raw materials, the mouthfeel of the finished products of the dried tea is improved, the raw material juice is added into the soybeans to be beat, so that the soybeans can absorb nutrients in the raw materials. The raw material dregs are crushed and the crushed raw material dregs are added into soybean milk. The processing method further improves the utilization of the raw materials, improves the flavor and nutrients of the dried folium viticis negundo and flos farfarae tea, enriches the varieties of the dried tea products, and enables the dried folium viticis negundo and flos farfarae tea to have health-care functions of moistening lungs and lowering qi, preventing phlegm from forming and stopping coughing, relieving exterior syndromes and relieving dampness, eliminating phlegm and relieving asthmatic symptoms, killing insects and stopping pains, etc.
Description
Technical field
The processing method that the present invention relates to a kind of dried bean curd, the processing method being specifically related to a kind of Herba Viticis Cannabifoliae coltsfoot dried bean curd.
Background technology
Folium Viticis Negundo, has another name called five-leaved chaste tree bavin, five-leaved chaste tree bar etc., and for the leaf of Verbenaceae Herba Viticis Cannabifoliae, acrid in the mouth, hardship, property is put down, and " Mingyi Bielu " is recorded: " main chronic dysentery, cramp caused by acute vomiting and diarrhea, stranguria with blood, bottom skin ulcer, beriberi generalized edema with distention of the chest and abdomen." " Fujian Chinese herbal medicine " record: " expelling pathogenic wind from the body surface, regulating QI stomach function regulating." there is the effects such as removing dampness of inducing sweat, eliminating phlegm and relieving asthma, parasite killing pain relieving, regulating QI stomach function regulating.
Flos Farfarae, for the flower of Compositae tussilago farfara genus plant coltsfoot, Flos Farfarae is containing the sterols such as faradiol, globulariacitrin, hyperin, triterpenoid saponin, tannin, wax, volatile oil and taraxanthin." Japan hanako materia medica " is recorded: " profit cardiopulmonary, benefit the five internal organs, relieving restlessness, benefit labor is bad, expectorant antitussive, and consumptive lung disease is spitted blood, and liver improving eyesight and apoplexy are washed in palpitation with fear of having a guilty conscience." there is nourishing the lung to keep the adverse QI downward, preventing phlegm from forming and stopping coughing, dredge the effects such as throat.
At present, Folium Viticis Negundo, except using as medical material, causes discarded because can not get exploitation, and Flos Farfarae is processed to the products such as tea, beverage, wine, but with the nutritious dried bean curd that Folium Viticis Negundo, Flos Farfarae are processed for primary raw material, there is not yet Related product and appear on the market.
Summary of the invention
The processing method that it is an object of the invention to provide a kind of Herba Viticis Cannabifoliae coltsfoot dried bean curd, the method can either improve nutritive value and the economic worth of dried bean curd, enrich the kind of dried bean curd product, also improve Folium Viticis Negundo, Flos Farfarae utilization rate and develop level, decrease the waste of resource, make Herba Viticis Cannabifoliae coltsfoot dried bean curd have nourishing the lung to keep the adverse QI downward, preventing phlegm from forming and stopping coughing, removing dampness of inducing sweat, eliminating phlegm and relieving asthma, the health-care effect such as parasite killing pain relieving.
This invention address that its technical problem is adopted the technical scheme that:
The processing method of a kind of Herba Viticis Cannabifoliae coltsfoot dried bean curd, it is characterised in that adopt following steps:
(1) pretreatment of raw material: choose fresh Folium Viticis Negundo, Flos Farfarae, Flos Lonicerae, Folium Mori, leaf of Herba Rosmarini Officinalis, remove impurity, by the Folium Viticis Negundo section being cut into 5-10mm length after clean water, Flos Farfarae section, Flos Lonicerae section, Folium Mori section, leaf of Herba Rosmarini Officinalis section, take the Folium Viticis Negundo section of 10kg, the Flos Farfarae section of 5kg, the Flos Lonicerae section of 3kg, the Folium Mori section of 1kg, 1kg leaf of Herba Rosmarini Officinalis section mix homogeneously, prepare mixed material, mixed material is carried out steam beating, the temperature that completes is 125 DEG C, fixation time is 30s, the heat radiation of spreading for cooling immediately after completing, the sodium ascorbate solution that concentration is 0.7% of 3kg is added in the 10kg mixed material after completing, the loquat juice of 2kg, the arhat juice of 2kg is pulled an oar, prepare raw slurry；
(2) centrifugation: being placed in centrifugal pump by raw slurry and carry out juice slag separation, centrifugal pump filter screen is set to 190 orders, it is thus achieved that raw material juice and raw material slag, standby；
(3) pulverize: raw material slag is carried out ultra-fine grinding, cross 240 eye mesh screen screenings, prepare raw material powder；
(4) Soybean Pretreatment: bright in color, the Semen Glycines of full grains, Seem Lablab Album, Semen vignae sinensis are removed impurity, take the prepared compound of Semen vignae sinensis mix homogeneously of the Semen Glycines of 10kg, the Seem Lablab Album of 3kg, 2kg, by the compound warm water soaking 10h with 36 DEG C, after clean water is clean, carry out defibrination to the 10kg compound addition raw material juice of 7kg after immersion, the Rhizoma Polygonati juice of 2kg, 2kg Fructus Arctii juice, 1kg lotus root juice, make bean milk；
(5) mashing off: continue 4min after 10kg heating soybean milk being boiled, add the ground ear juice of the raw material powder of 5kg, the green Herba Amaranthi tricoloris juice of 2kg, the Orychophragmus violaceus juice of 2kg, 1kg, stir, prepare mixing bean milk, mixing heating soybean milk is boiled lasting 6min, being cooled to 46 DEG C, mashing off continues 4min to boiling again；
(6) slurry is selected: the Gypsum Fibrosum liquid that concentration is 6% adding 0.5kg in the 10kg mixing bean milk after mashing off carries out a slurry, put into after slurry after mixing point slurry and forming machine carries out squeeze and dehydration, obtaining dried tofu semifinished product, the dried tofu semifinished product after squeezing is scratched by grid print, makes dried tofu block；
null(7) stew in soy sauce: take Folium Camelliae sinensis 4.5kg、Soy sauce 3.5kg、Sal 2.8kg、Peony pollen 2.5kg、Cockscomb pollen 2kg、Flos Nelumbinis pollen 1.5kg、Folium Nelumbinis powder 1kg、White sugar 0.9kg、Anistree 0.6kg、Pericarpium Citri Reticulatae 0.5kg、Rhizoma Zingiberis 0.5kg、Fructus Anisi Stellati 0.35kg、Fructus Foeniculi 0.3kg、Fructus Amomi Rotundus 0.22kg、Cortex Cinnamomi 0.21kg、Herba Cistanches 0.18kg、Cortex Moutan 0.13kg、Pericarpium Zanthoxyli 0.14kg、Radix Angelicae Dahuricae 0.08kg、Monosodium glutamate 0.07kg、Mentha leave 0.05kg、Folium Perillae 0.05kg、Drinking water 30kg slow fire is brewed into thick gravy，Dried tofu block is put in the sodium bicarbonate solution that mass fraction is 0.9% dried tofu block is rinsed，Treatment temperature 90 DEG C，The process time is 2min，After being rinsed by dried tofu, clear water is carried out，Dried tofu is put in the saline that concentration is 10% after cleaning up and boil 5min，Taking-up is put into big fire in thick gravy and is boiled 10min after being cooled to room temperature，Slow fire stew in soy sauce 30min，Thick gravy floods dried tofu block face 10cm；
(8) packaging, sterilizing: good for stew in soy sauce dried tofu block is adopted food-grade polyethylene sterile bag vacuum packaging, after packaging under 87 DEG C of conditions water bath with thermostatic control sterilizing 10min, make finished product Herba Viticis Cannabifoliae coltsfoot dried bean curd.
Beneficial effect: this method carries out juice slag separation after being completed by feedstock vapor, steam beating can remove the harsh flavor entrained by raw material, improve the mouthfeel of finished product dried bean curd, raw material juice is added in Semen Glycines and pulls an oar, Semen Glycines can be made to absorb the nutrient substance of raw material, join in bean milk after broken for raw material ground-slag, further increase the utilization rate of raw material, improve local flavor and the nutritional labeling of Herba Viticis Cannabifoliae coltsfoot dried bean curd, enrich the kind of dried bean curd product, Herba Viticis Cannabifoliae coltsfoot dried bean curd is made to have nourishing the lung to keep the adverse QI downward, preventing phlegm from forming and stopping coughing, induce sweat removing dampness, eliminating phlegm and relieving asthma, the health-care effects such as parasite killing pain relieving.
Detailed description of the invention
Embodiment one:
The processing method of a kind of Herba Viticis Cannabifoliae coltsfoot dried bean curd, it is characterised in that adopt following steps:
(1) pretreatment of raw material: choose fresh Folium Viticis Negundo, Flos Farfarae, Camellia sasanqua Thunb. flower, Radix Achyranthis Bidentatae chrysanthemum, Herba Capsellae, remove impurity, by the Folium Viticis Negundo section being cut into 8-12mm length after clean water, Flos Farfarae section, Camellia sasanqua Thunb. flower section, Radix Achyranthis Bidentatae chrysanthemum section, Herba Capsellae section, take the Folium Viticis Negundo section of 10kg, the Flos Farfarae section of 5kg, the Camellia sasanqua Thunb. flower section of 3kg, the Radix Achyranthis Bidentatae chrysanthemum section of 2kg, the Herba Capsellae section mix homogeneously of 1.5kg, prepare mixed material, mixed material is carried out steam beating, the temperature that completes is 125 DEG C, fixation time is 30s, the heat radiation of spreading for cooling immediately after completing, the sodium ascorbate solution that concentration is 0.7% of 3kg is added in the 10kg mixed material after completing, the loquat juice of 2kg, the arhat juice of 2kg is pulled an oar, prepare raw slurry；
(2) centrifugation: being placed in centrifugal pump by raw slurry and carry out juice slag separation, centrifugal pump filter screen is set to 160-180 order, it is thus achieved that raw material juice and raw material slag, standby；
(3) pulverize: raw material slag is carried out ultra-fine grinding, cross 240 eye mesh screen screenings, prepare raw material powder；
(4) Soybean Pretreatment: bright in color, the Semen Glycines of full grains, Seem Lablab Album, Semen vignae sinensis are removed impurity, take the prepared compound of Semen vignae sinensis mix homogeneously of the Semen Glycines of 10kg, the Seem Lablab Album of 3kg, 2kg, by the compound warm water soaking 10h with 36 DEG C, after clean water is clean, carry out defibrination to the 10kg compound addition raw material juice of 7kg after immersion, the Rhizoma Polygonati juice of 2kg, 2kg Fructus Arctii juice, 1kg lotus root juice, make bean milk；
(5) mashing off: continue 4min after 10kg heating soybean milk being boiled, add the ground ear juice of the raw material powder of 5kg, the green Herba Amaranthi tricoloris juice of 2kg, the Orychophragmus violaceus juice of 2kg, 1kg, stir, prepare mixing bean milk, mixing heating soybean milk is boiled lasting 6min, being cooled to 46 DEG C, mashing off continues 4min to boiling again；
(6) slurry is selected: the Gypsum Fibrosum liquid that concentration is 6% adding 0.5kg in the 10kg mixing bean milk after mashing off carries out a slurry, put into after slurry after mixing point slurry and forming machine carries out squeeze and dehydration, obtaining dried tofu semifinished product, the dried tofu semifinished product after squeezing is scratched by grid print, makes dried tofu block；
null(7) stew in soy sauce: take black tea 5.5kg、Dark soy sauce 4.5kg、Sal 2.5kg、Jasmine pollen 2.2kg、Folium Nelumbinis powder 1.3kg、White sugar 1.0kg、Anistree 0.65kg、Pericarpium Citri Reticulatae 0.55kg、Flos Caryophylli 0.3kg、Fructus Anisi Stellati 0.4kg、Fructus Amomi Rotundus 0.22kg、Cortex Cinnamomi 0.21kg、Herba Cistanches 0.18kg、Cortex Moutan 0.15kg、Pericarpium Zanthoxyli 0.12kg、Radix Angelicae Dahuricae 0.05kg、Mentha leave 0.1kg、Folium Perillae 0.03kg、Monosodium glutamate 0.07kg、Drinking water 30kg slow fire is brewed into thick gravy，Dried tofu block is put in the sodium bicarbonate solution that mass fraction is 0.5% dried tofu block is rinsed，Treatment temperature 90 DEG C，The process time is 2min，After being rinsed by dried tofu, clear water is carried out，Dried tofu is put in the saline that concentration is 10% after cleaning up and boil 5-6min，Taking-up is put into big fire in thick gravy and is boiled 15min after being cooled to room temperature，Slow fire stew in soy sauce 30-45min，Thick gravy floods dried tofu block face 8-10cm；
(8) packaging, sterilizing: good for stew in soy sauce dried tofu block is adopted food-grade polyethylene sterile bag vacuum packaging, after packaging under 82-85 DEG C of condition water bath with thermostatic control sterilizing 10-15min, make finished product Herba Viticis Cannabifoliae coltsfoot dried bean curd.
Embodiment two:
The processing method of a kind of Herba Viticis Cannabifoliae coltsfoot dried bean curd, it is characterised in that described processing method adopts following steps:
(1) pretreatment of raw material: choose fresh Folium Viticis Negundo, Flos Farfarae, Herba Sedi, Citrus aurantium L. var. amara Engl., Folium Mori, leaf of Moringa, remove impurity, by the Folium Viticis Negundo section being cut into 12mm length after clean water, Flos Farfarae section, Herba Sedi section, Citrus aurantium L. var. amara Engl. section, Folium Mori section, leaf of Moringa section, take the Folium Viticis Negundo section of 9kg, the Flos Farfarae section of 4kg, the Herba Sedi section of 2kg, the Citrus aurantium L. var. amara Engl. section of 1kg, 1kg Folium Mori section, 1kg leaf of Moringa section mix homogeneously, prepare mixed material, mixed material is carried out steam beating, the temperature that completes is 132 DEG C, fixation time is 17s, the heat radiation of spreading for cooling immediately after completing, the vitamin c solution that concentration is 0.4% adding 6kg in the 10kg mixed material after completing is pulled an oar, prepare raw slurry；
(2) centrifugation: being placed in centrifugal pump by raw slurry and carry out juice slag separation, centrifugal pump filter screen is set to 150 orders, it is thus achieved that raw material juice and raw material slag, standby；
(3) pulverize: raw material slag is carried out ultra-fine grinding, cross 220 eye mesh screen screenings, prepare raw material powder；
(4) Soybean Pretreatment: bright in color, the Semen Glycines of full grains, snow bean, Semen Phaseoli are removed impurity, take the prepared compound of Semen Phaseoli mix homogeneously of the Semen Glycines of 10kg, the snow bean of 4kg, 2kg, by the compound warm water soaking 10h with 32 DEG C, after clean water is clean, to soak after 10kg compound add the raw material juice of 8.5kg, the Pedicellus et Pericarpium Trapae juice of 2kg, the Ficus carica juice of 2kg, 2kg Fructus Arctii juice carry out defibrination, make bean milk；
(5) mashing off: continue 5min after 10kg heating soybean milk being boiled, add the raw material powder of 6.5kg, the Semen Celosiae powder of 2kg, the Succus Rhizoma Dioscoreae of 2kg, 2kg beerwort, stir, prepare mixing bean milk, mixing heating soybean milk is boiled lasting 6min, being cooled to 43 DEG C, mashing off continues 5min to boiling again；
(6) slurry is selected: the salt saltwater brine that concentration is 2% adding 0.3kg in the 10kg mixing bean milk after mashing off carries out a slurry, put into after slurry after mixing point slurry and forming machine carries out squeeze and dehydration, obtaining dried tofu semifinished product, the dried tofu semifinished product after squeezing is scratched by grid print, makes dried tofu block；
null(7) stew in soy sauce: take Folium Camelliae sinensis 4.3kg、Soy sauce 2.2kg、Sal 2kg、Flos Camelliae Japonicae pollen 2.5kg、Poplar bloassom powder 2kg、Radix Paeoniae pollen 1.5kg、Folium Nelumbinis powder 1.3kg、White sugar 0.8kg、Anistree 0.7kg、Pericarpium Citri Reticulatae 0.4kg、Rhizoma Zingiberis 0.6kg、Fructus Anisi Stellati 0.39kg、Fructus Foeniculi 0.32kg、Fructus Amomi Rotundus 0.23kg、Cortex Cinnamomi 0.22kg、Herba Cistanches 0.17kg、Cortex Moutan 0.16kg、Pericarpium Zanthoxyli 0.18kg、Radix Angelicae Dahuricae 0.06kg、Monosodium glutamate 0.04kg、Mentha leave 0.06kg、Folium Perillae 0.04kg、Drinking water 43kg slow fire is brewed into thick gravy，Dried tofu block is put in the sodium bicarbonate solution that mass fraction is 0.8% dried tofu block is rinsed，Treatment temperature 90 DEG C，The process time is 2min，After being rinsed by dried tofu, clear water is carried out，Dried tofu is put in the saline that concentration is 10% after cleaning up and boil 5min，Taking-up is put into big fire in thick gravy and is boiled 12min after being cooled to room temperature，Slow fire stew in soy sauce 50min，Thick gravy floods dried tofu block face 12cm；
(8) packaging, sterilizing: good for stew in soy sauce dried tofu block is adopted food-grade polyethylene sterile bag vacuum packaging, after packaging under 90 DEG C of conditions water bath with thermostatic control sterilizing 8min, make finished product Herba Viticis Cannabifoliae coltsfoot dried bean curd.
Embodiment three:
The processing method of a kind of Herba Viticis Cannabifoliae coltsfoot dried bean curd, it is characterised in that described processing method adopts following steps:
(1) pretreatment of raw material: choose fresh Folium Viticis Negundo, Flos Farfarae, Chinese flowering apple, morning glory, Chenopodium album, remove impurity, by the Folium Viticis Negundo section being cut into 3mm length after clean water, Flos Farfarae section, Chinese flowering apple section, morning glory section, Chenopodium album section, take the Folium Viticis Negundo section of 12kg, the Flos Farfarae section of 6kg, the Chinese flowering apple section of 3kg, the morning glory section of 2kg, the Chenopodium album section mix homogeneously of 1kg, prepare mixed material, mixed material is carried out steam beating, the temperature that completes is 127 DEG C, fixation time is 26s, the heat radiation of spreading for cooling immediately after completing, the citric acid solution that concentration is 32% of 5kg is added in the 10kg mixed material after completing, the juice of Herba Portulacae of 2kg, the Fructus Elaeagni juice of 2kg, the Fructus Trichosanthis juice of 1kg is pulled an oar, prepare raw slurry；
(2) centrifugation: being placed in centrifugal pump by raw slurry and carry out juice slag separation, centrifugal pump filter screen is set to 200 orders, it is thus achieved that raw material juice and raw material slag, standby；
(3) pulverize: raw material slag is carried out ultra-fine grinding, cross 240 eye mesh screen screenings, prepare raw material powder；
(4) Soybean Pretreatment: bright in color, the Semen Glycines of full grains, Semen sojae atricolor, Chinese yam beans are removed impurity, take the prepared compound of Chinese yam beans mix homogeneously of the Semen Glycines of 10kg, the Semen sojae atricolor of 4kg, 2kg, by the compound warm water soaking 14h with 35 DEG C, after clean water is clean, carry out defibrination to the 10kg compound addition raw material juice of 6.8kg after immersion, the water Sucus Pyri of 2kg, 2kg Sucus Rosae Normalis, 1kg water chestnut juice, 1kg blood skin dish juice, make bean milk；
(5) mashing off: continue 7min after 10kg heating soybean milk being boiled, add the raw material powder of 7kg, the gynura bicolor juice of 2kg, the floating heart juice of 2kg, the Nostoc juice of 1kg, 1kg Sucus Phyllanthi, stir, prepare mixing bean milk, mixing heating soybean milk is boiled lasting 8min, being cooled to 50 DEG C, mashing off continues 7min to boiling again；
(6) slurry is selected: the bittern solution that concentration is 0.6% adding 0.23kg in the 10kg mixing bean milk after mashing off carries out a slurry, put into after slurry after mixing point slurry and forming machine carries out squeeze and dehydration, obtaining dried tofu semifinished product, the dried tofu semifinished product after squeezing is scratched by grid print, makes dried tofu block；
null(7) stew in soy sauce: take Folium Camelliae sinensis 3.8kg、Soy sauce 3.3kg、Sal 2.7kg、Lilium pollen 2kg、Radix Paeoniae pollen 2kg、Flos Camelliae Japonicae 1.5kg、White sugar 1kg、Anistree 0.5kg、Pericarpium Citri Reticulatae 0.4kg、Rhizoma Zingiberis 0.4kg、Fructus Anisi Stellati 0.3kg、Fructus Amomi Rotundus 0.3kg、Cortex Cinnamomi 0.25kg、Herba Cistanches 0.15kg、Cortex Moutan 0.2kg、Pericarpium Zanthoxyli 0.1kg、Radix Angelicae Dahuricae 0.05kg、Monosodium glutamate 0.05kg、Mentha leave 0.04kg、Folium Perillae 0.04kg、Drinking water 26kg slow fire is brewed into thick gravy，Dried tofu block is put in the sodium bicarbonate solution that concentration is 1.6% dried tofu block is rinsed，Treatment temperature 86 DEG C，The process time is 3min，After being rinsed by dried tofu, clear water is carried out，Dried tofu is put in the saline that concentration is 12% after cleaning up and boil 4min，Slow fire stew in soy sauce 14h in thick gravy is put in taking-up after being cooled to room temperature，Thick gravy floods dried tofu block face 5cm；
(8) packaging, sterilizing: good for stew in soy sauce dried tofu block is adopted food-grade polyethylene sterile bag vacuum packaging, after packaging under 92 DEG C of conditions water bath with thermostatic control sterilizing 4min, make finished product Herba Viticis Cannabifoliae coltsfoot dried bean curd.
Embodiment four:
The processing method of a kind of Herba Viticis Cannabifoliae coltsfoot dried bean curd, it is characterised in that described processing method adopts following steps:
null(1) pretreatment of raw material: choose fresh Folium Viticis Negundo、Flos Farfarae、Amaranthus retroflexus、Ji Flos Lonicerae、Germinatus Pleioblasti、Caulis Bambusae In Taeniam，Remove impurity、By the Folium Viticis Negundo section being cut into 3mm length after clean water、Flos Farfarae section、Amaranthus retroflexus section、Ji Flos Lonicerae section、Germinatus Pleioblasti section、Caulis Bambusae In Taeniam section，Take the Folium Viticis Negundo section of 12kg、The Flos Farfarae section of 7kg、The Ji Flos Lonicerae section of 3kg、The Germinatus Pleioblasti section of 1kg、The Caulis Bambusae In Taeniam section mix homogeneously of 1kg，Prepare mixed material，Mixed material is carried out steam beating，The temperature that completes is 128 DEG C，Fixation time is 20s，The heat radiation of spreading for cooling immediately after completing，The sodium chloride of 0.3kg is added in the mixed material after completing，Steam beating again after the standing that stirs 50min，The temperature that completes is 124 DEG C，Fixation time is 35s，Complete and backward mixed material adds the mountain Sucus Mali pumilae that 4kg concentration is 80%，Prepare raw slurry；
(2) centrifugation: being placed in centrifugal pump by raw slurry and carry out juice slag separation, centrifugal pump filter screen is set to 150 orders, it is thus achieved that raw material juice and raw material slag, standby；
(3) pulverize: raw material slag is carried out ultra-fine grinding, cross 220 eye mesh screen screenings, prepare raw material powder；
(4) Soybean Pretreatment: bright in color, the Semen Glycines of full grains, Semen phaseoli radiati, Semen sojae atricolor are removed impurity, take the prepared compound of Semen sojae atricolor mix homogeneously of the Semen Glycines of 10kg, the Semen phaseoli radiati of 5kg, 2kg, by the compound warm water soaking 8h with 36 DEG C, after clean water is clean, to soak after 10kg compound add the raw material juice of 7.6kg, the Herba Cichorii juice of 2kg, the Fructus Crataegi juice of 2kg, the Rhizoma Dioscoreae juice of 1kg, 1kg Aloe juice carry out defibrination, make bean milk；
(5) mashing off: add the raw material powder of 5kg, the Sucus Phyllanthi of 2kg, the Herba Oxalidis Corniculatae juice of 2kg, 1kg tower dish juice, 1kg kudzuvine root juice in 10kg bean milk, stir, prepare mixing bean milk, the mixing heating soybean milk mixed is boiled 8min, being cooled to 33 DEG C, mashing off continues 7min to boiling again；
(6) slurry is selected: the Gypsum Fibrosum liquid that concentration is 0.8% adding 0.3kg in the 10kg mixing bean milk after mashing off carries out a slurry, put into after slurry after mixing point slurry and forming machine carries out squeeze and dehydration, obtaining dried tofu semifinished product, the dried tofu semifinished product after squeezing is scratched by grid print, makes dried tofu block；
(7) stew in soy sauce: dried tofu semifinished product is put in the saline that concentration is 16% and boils 5min, after taking-up is cooled to room temperature, take Hibiscus Sabdariffa Linn 4kg, Folium Camelliae sinensis 3.8kg, Radix Glycyrrhizae 2.5kg, soy sauce 3.2kg, Sal 1.8kg, white sugar 1.1kg, anistree 0.4kg, Pericarpium Citri Reticulatae 0.3kg, Rhizoma Zingiberis 0.5kg, Fructus Foeniculi 0.4kg, Cortex Cinnamomi 0.1kg, Pericarpium Zanthoxyli 0.2kg, Herba Cistanches 0.2kg, Radix Angelicae Dahuricae 0.07kg, Bulbus Lilii 0.1kg, Semen Ginkgo 0.1kg, Osmanthus tragranscv.Aurantiacu 0.08kg, monosodium glutamate 0.1kg, Folium Perillae 0.08kg, drinking water 38kg slow fire is brewed into thick gravy, dried tofu semifinished product after cooling is added slow fire thick gravy 16h in thick gravy, thick gravy floods dried tofu semifinished product charge level 9cm；
(8) packaging, sterilizing: good for stew in soy sauce dried tofu block is adopted food-grade polyethylene sterile bag vacuum packaging, after packaging under 81 DEG C of conditions water bath with thermostatic control sterilizing 12min, make finished product Herba Viticis Cannabifoliae coltsfoot dried bean curd.
Embodiment five:
The processing method of a kind of Herba Viticis Cannabifoliae coltsfoot dried bean curd, it is characterised in that adopt following steps:
null(1) pretreatment of raw material: choose fresh Folium Viticis Negundo、Flos Farfarae、Tumble-weed、Bellis perennis、Flat bamboo、Lattice Flos Mori，Remove impurity、By the Folium Viticis Negundo section being cut into 4mm length after clean water、Flos Farfarae section、Tumble-weed section、Bellis perennis section、Flat bamboo section、Lattice Flos Mori section，Take the Folium Viticis Negundo section of 14kg、The Flos Farfarae section of 6kg、The tumble-weed section of 3kg、The Bellis perennis section of 2kg、The flat bamboo section of 1kg、The lattice Flos Mori section mix homogeneously of 1kg，Prepare mixed material，Mixed material is carried out steam beating，The temperature that completes is 125 DEG C，Fixation time is 30s，The heat radiation of spreading for cooling immediately after completing，The citric acid soln that concentration is 0.8% of 4kg is added in the 10kg mixed material after completing、The mulberry juice of 2kg、The Japanese raisintree fruit juice of 2kg、1kg wild grape juice、1kg arhat juice is pulled an oar，Prepare raw slurry；
(2) centrifugation: being placed in centrifugal pump by raw slurry and carry out juice slag separation, centrifugal pump filter screen is set to 170 orders, it is thus achieved that raw material juice and raw material slag, standby；
(3) pulverize: raw material slag is carried out ultra-fine grinding, cross 230 eye mesh screen screenings, prepare raw material powder；
(4) Soybean Pretreatment: bright in color, the Semen Glycines of full grains, Semen sojae atricolor, Semen Pisi sativi, HUDOU are removed impurity, take the Semen Glycines of 10kg, the Semen sojae atricolor of 3kg, 1kg Semen Pisi sativi, the prepared compound of 1kg HUDOU mix homogeneously, by the compound warm water soaking 13h with 30 DEG C, after clean water is clean, to soak after 10kg compound add the raw material juice of 7kg, 3kg poplar bloassom juice, 2kg Ulmus pumila L. juice carry out defibrination, make bean milk；
(5) mashing off: continue 4min after 10kg heating soybean milk being boiled, add the raw material powder of 5.5kg, the Folium Viticis Negundo of 2kg, the many toothed lady fern juice of 2kg, the Radix Sanguisorbae juice of 1kg, 1kg gold Radix Morinae Bulleyanae juice, stir, prepare mixing bean milk, mixing heating soybean milk is boiled lasting 8min, being cooled to 43 DEG C, mashing off continues 7min to boiling again；
(6) slurry is selected: the Gypsum Fibrosum liquid that concentration is 0.9% adding 0.3kg in the 10kg mixing bean milk after mashing off carries out a slurry, put into after slurry after mixing point slurry and forming machine carries out squeeze and dehydration, obtaining dried tofu semifinished product, the dried tofu semifinished product after squeezing is scratched by grid print, makes dried tofu block；
(7) stew in soy sauce: dried tofu semifinished product is put in the saline that concentration is 16% and boils 5min, after taking-up is cooled to room temperature, take poplar bloassom 3kg, Folium Camelliae sinensis 3.5kg, Fructus Jujubae 2kg, soy sauce 3kg, Sal 2kg, white sugar 1kg, anistree 0.4kg, Pericarpium Citri Reticulatae 0.3kg, Rhizoma Zingiberis 0.5kg, Fructus Foeniculi 0.4kg, Cortex Cinnamomi 0.1kg, Pericarpium Zanthoxyli 0.2kg, Herba Cistanches 0.2kg, Radix Angelicae Dahuricae 0.07kg, Bulbus Lilii 0.1kg, Osmanthus tragranscv.Aurantiacu 0.08kg, monosodium glutamate 0.08kg, Folium Perillae 0.06kg, drinking water 42kg slow fire is brewed into thick gravy, dried tofu semifinished product after cooling is added slow fire thick gravy 16h in thick gravy, thick gravy floods dried tofu semifinished product charge level 8cm；
(8) packaging, sterilizing: good for stew in soy sauce dried tofu block is adopted food-grade polyethylene sterile bag vacuum packaging, after packaging under 86 DEG C of conditions water bath with thermostatic control sterilizing 7min, make finished product Herba Viticis Cannabifoliae coltsfoot dried bean curd.
Part that the present invention does not relate to is all same as the prior art maybe can adopt prior art to be realized.
Claims (1)
1. the processing method of a Herba Viticis Cannabifoliae coltsfoot dried bean curd, it is characterised in that adopt following methods step:
(1) pretreatment of raw material: choose fresh Folium Viticis Negundo, Flos Farfarae, Flos Lonicerae, Folium Mori, leaf of Herba Rosmarini Officinalis, remove impurity, by the Folium Viticis Negundo section being cut into 5-10mm length after clean water, Flos Farfarae section, Flos Lonicerae section, Folium Mori section, leaf of Herba Rosmarini Officinalis section, take the Folium Viticis Negundo section of 10kg, the Flos Farfarae section of 5kg, the Flos Lonicerae section of 3kg, the Folium Mori section of 1kg, 1kg leaf of Herba Rosmarini Officinalis section mix homogeneously, prepare mixed material, mixed material is carried out steam beating, the temperature that completes is 125 DEG C, fixation time is 30s, the heat radiation of spreading for cooling immediately after completing, the sodium ascorbate solution that concentration is 0.7% of 3kg is added in the 10kg mixed material after completing, the loquat juice of 2kg, the arhat juice of 2kg is pulled an oar, prepare raw slurry；
(2) centrifugation: being placed in centrifugal pump by raw slurry and carry out juice slag separation, centrifugal pump filter screen is set to 190 orders, it is thus achieved that raw material juice and raw material slag, standby；
(3) pulverize: raw material slag is carried out ultra-fine grinding, cross 240 eye mesh screen screenings, prepare raw material powder；
(4) Soybean Pretreatment: bright in color, the Semen Glycines of full grains, Seem Lablab Album, Semen vignae sinensis are removed impurity, take the prepared compound of Semen vignae sinensis mix homogeneously of the Semen Glycines of 10kg, the Seem Lablab Album of 3kg, 2kg, by the compound warm water soaking 10h with 36 DEG C, after clean water is clean, carry out defibrination to the 10kg compound addition raw material juice of 7kg after immersion, the Rhizoma Polygonati juice of 2kg, 2kg Fructus Arctii juice, 1kg lotus root juice, make bean milk；
(5) mashing off: continue 4min after 10kg heating soybean milk being boiled, add the ground ear juice of the raw material powder of 5kg, the green Herba Amaranthi tricoloris juice of 2kg, the Orychophragmus violaceus juice of 2kg, 1kg, stir, prepare mixing bean milk, mixing heating soybean milk is boiled lasting 6min, being cooled to 46 DEG C, mashing off continues 4min to boiling again；
(6) slurry is selected: the Gypsum Fibrosum liquid that concentration is 6% adding 0.5kg in the 10kg mixing bean milk after mashing off carries out a slurry, put into after slurry after mixing point slurry and forming machine carries out squeeze and dehydration, obtaining dried tofu semifinished product, the dried tofu semifinished product after squeezing is scratched by grid print, makes dried tofu block；
null(7) stew in soy sauce: take Folium Camelliae sinensis 4.5kg、Soy sauce 3.5kg、Sal 2.8kg、Peony pollen 2.5kg、Cockscomb pollen 2kg、Flos Nelumbinis pollen 1.5kg、Folium Nelumbinis powder 1kg、White sugar 0.9kg、Anistree 0.6kg、Pericarpium Citri Reticulatae 0.5kg、Rhizoma Zingiberis 0.5kg、Fructus Anisi Stellati 0.35kg、Fructus Foeniculi 0.3kg、Fructus Amomi Rotundus 0.22kg、Cortex Cinnamomi 0.21kg、Herba Cistanches 0.18kg、Cortex Moutan 0.13kg、Pericarpium Zanthoxyli 0.14kg、Radix Angelicae Dahuricae 0.08kg、Monosodium glutamate 0.07kg、Mentha leave 0.05kg、Folium Perillae 0.05kg、Drinking water 30kg slow fire is brewed into thick gravy，Dried tofu block is put in the sodium bicarbonate solution that mass fraction is 0.9% dried tofu block is rinsed，Treatment temperature 90 DEG C，The process time is 2min，After being rinsed by dried tofu, clear water is carried out，Dried tofu is put in the saline that concentration is 10% after cleaning up and boil 5min，Taking-up is put into big fire in thick gravy and is boiled 10min after being cooled to room temperature，Slow fire stew in soy sauce 30min，Thick gravy floods dried tofu block face 10cm；
(8) packaging, sterilizing: good for stew in soy sauce dried tofu block is adopted food-grade polyethylene sterile bag vacuum packaging, after packaging under 87 DEG C of conditions water bath with thermostatic control sterilizing 10min, make finished product Herba Viticis Cannabifoliae coltsfoot dried bean curd.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106234719A (en) * | 2016-09-29 | 2016-12-21 | 芜湖市三山区绿色食品产业协会 | A kind of processing technology of Herba Pyrolae Ixeris denticulata dried bean curd |
| CN108185037A (en) * | 2018-02-28 | 2018-06-22 | 贵州省怡丰原生态茶业发展有限责任公司 | A kind of green tea steams green method |
| CN113115877A (en) * | 2019-12-31 | 2021-07-16 | 南京宿根花卉植物园有限公司 | Plant enzyme beverage containing garden vitex negundo |
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| CN103504023A (en) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | Dried tofu with black beans as main ingredients |
| 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 |
| CN104430923A (en) * | 2014-11-19 | 2015-03-25 | 安徽省固镇县争华羊业有限公司 | Dried bean curd with mutton and processing method of dried bean curd with mutton |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103504023A (en) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | Dried tofu with black beans as main ingredients |
| 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 |
| CN104430923A (en) * | 2014-11-19 | 2015-03-25 | 安徽省固镇县争华羊业有限公司 | Dried bean curd with mutton and processing method of dried bean curd with mutton |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106234719A (en) * | 2016-09-29 | 2016-12-21 | 芜湖市三山区绿色食品产业协会 | A kind of processing technology of Herba Pyrolae Ixeris denticulata dried bean curd |
| CN108185037A (en) * | 2018-02-28 | 2018-06-22 | 贵州省怡丰原生态茶业发展有限责任公司 | A kind of green tea steams green method |
| CN113115877A (en) * | 2019-12-31 | 2021-07-16 | 南京宿根花卉植物园有限公司 | Plant enzyme beverage containing garden vitex negundo |
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