CN106106801A - A kind of Tonnae Sinensis fermented bean curd - Google Patents
A kind of Tonnae Sinensis fermented bean curd Download PDFInfo
- Publication number
- CN106106801A CN106106801A CN201610516903.4A CN201610516903A CN106106801A CN 106106801 A CN106106801 A CN 106106801A CN 201610516903 A CN201610516903 A CN 201610516903A CN 106106801 A CN106106801 A CN 106106801A
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- Prior art keywords
- bean curd
- fermented bean
- sinensis
- tonnae sinensis
- tonnae
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of Tonnae Sinensis fermented bean curd, be prepared as follows and form: (1) takes Folium toonae sinensis, washes, after drying, first pulverize, be then ground processing, obtain Tonnae Sinensis slurry；(2) take Folium Camelliae sinensis, add water, soak 2～3 hours under the conditions of 70～90 DEG C, be then passed through filter, concentration, obtain tea extract；(3) Tonnae Sinensis slurry and tea extract are mixed, be subsequently adding the edible oil through preheating, stir, then after sterilization processing, obtain additive；(4) additive is joined in fermented bean curd, seal and place 3～5 days, obtain described Tonnae Sinensis fermented bean curd.The present invention has the unique fragrance of Tonnae Sinensis and flavour, and the taste of fermented bean curd itself is not blanked, delicious taste, gives off a strong fragrance, has extraordinary appetizing effect, can effective appetite strengthening, can as flavoring agent, help food etc. and eat, very convenient.
Description
Technical field
The present invention relates to field of food, relate in particular to a kind of Tonnae Sinensis fermented bean curd.
Background technology
Fermented bean curd also known as fermented bean curd, is Han nationality's Traditional Folk cuisines of spreading thousands of years of China, because it is in good taste, nutrition is high,
Smelling has strand smelly, and special fragrance of tasting is liked by China common people and the south east asia people deeply, is the most prolonged
The delicious food not waned.
Folium toonae sinensis is the tender leaf of Meliaceae deciduous tree Tonnae Sinensis, has another name called Chinese toon head, Folium toonae sinensis, is the raw vegetables of tree of listing in early spring
Dish.The nutritive value of Tonnae Sinensis is higher, in addition to containing protein, fat, carbohydrate, also has vitamin, the Radix Dauci Sativae enriched
The multiple nutritional components such as element, ferrum, phosphorus, calcium.The traditional Chinese medical science is thought, Tonnae Sinensis bitter in the mouth, property are flat, nontoxic, has that appetizing is refreshing, an expelling wind and removing dampness, only
Blood promoting the circulation of QI, the effect of the fire removing toxic substances that disappears, modern medicine and clinical experience also indicate that, Tonnae Sinensis can protect the liver, profit lung, spleen invigorating, enrich blood, relax
Muscle.
If Folium toonae sinensis can be combined with fermented bean curd, make the fermented bean curd food of a unique Tonnae Sinensis local flavor, then will be by people
Like that there is extraordinary application prospect.But, yet there are no the report of correlation technique.
Summary of the invention
The technical problem to be solved is to provide a kind of delicious taste, equilibrium, and the simple Tonnae Sinensis of preparation method is rotten
Breast.
In order to solve above-mentioned technical problem, the present invention adopts the following technical scheme that a kind of Tonnae Sinensis fermented bean curd, makes by the following method
For forming:
(1) take Folium toonae sinensis, wash, after drying, first pulverize, be then ground processing, obtain Tonnae Sinensis slurry；
(2) take Folium Camelliae sinensis, add water, soak 2～3 hours under the conditions of 70～90 DEG C, be then passed through filter, concentration,
To tea extract；
(3) Tonnae Sinensis slurry and tea extract are mixed, be subsequently adding the edible oil through preheating, stir, then through sterilization
After process, obtain additive；
(4) additive is joined in fermented bean curd, seal and place 3～5 days, obtain described Tonnae Sinensis fermented bean curd.
Further, the concentration of described tea extract controls 30～50%.
Further, the weight ratio of described Tonnae Sinensis slurry and tea extract is 5～8:1.
The invention have the benefit that
1. the present invention has the unique fragrance of Tonnae Sinensis and flavour, and the taste of fermented bean curd itself is not blanked, delicious taste,
Give off a strong fragrance, there is extraordinary appetizing effect, can effective appetite strengthening, can be edible, the most just as flavoring agent, assistant food etc.
Just；
2. the present invention also added tea extract, tea extract can comprehensive Tonnae Sinensis and the taste of fermented bean curd well, and
Light tea is fragrant and tea flavour to make the present invention have, and the preservation of the beneficially present invention；
3. the present invention is combined with fermented bean curd with the form of Tonnae Sinensis slurry and tea extract, and amalgamation is more preferable each other, and taste is more
Add equilibrium, nutritious；And Tonnae Sinensis slurry and tea extract are directly to be combined with the fermented bean curd fermented, and are not the fermentations at fermented bean curd
During add, so do not interfere with the pure taste of fermented bean curd；
Preparation method the most of the present invention simply, easily implement, has been sufficiently reserved the nutritional labeling of each material, have extraordinary should
Use prospect.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described:
The various raw materials that following example are used, as being not specifically noted, are commercially available prod well known in the art.
Embodiment 1
A kind of Tonnae Sinensis fermented bean curd, is prepared as follows and forms:
(1) take Folium toonae sinensis, wash, after drying, first pulverize, be then ground processing, obtain Tonnae Sinensis slurry；
(2) take Folium Camelliae sinensis, by 1:14 solid-liquid ratio add water, under the conditions of 80 DEG C soak 2.5 hours, be then passed through filter, dense
Contracting processes, and obtains tea extract, and the concentration of tea extract controls 40%；
(3) Tonnae Sinensis slurry and tea extract being mixed, the weight ratio of Tonnae Sinensis slurry and tea extract is 6:1, is subsequently adding preheating
To the edible oil of 70 DEG C, edible oil is 1:7 with the weight ratio of Tonnae Sinensis slurry, stirs, then after sterilization processing, is added
Material；
(4) joining in fermented bean curd by additive, additive is 1:5 with the weight ratio of fermented bean curd, seals and places 3 days, obtains institute
State Tonnae Sinensis fermented bean curd.
Embodiment 2
A kind of Tonnae Sinensis fermented bean curd, is prepared as follows and forms:
(1) take Folium toonae sinensis, wash, after drying, first pulverize, be then ground processing, obtain Tonnae Sinensis slurry；
(2) take Folium Camelliae sinensis, add water by the solid-liquid ratio of 1:8, soak 3 hours under the conditions of 70 DEG C, be then passed through at filter, concentration
Reason, obtains tea extract, and the concentration of tea extract controls 50%；
(3) Tonnae Sinensis slurry and tea extract being mixed, the weight ratio of Tonnae Sinensis slurry and tea extract is 8:1, is subsequently adding preheating
To the edible oil of 80 DEG C, edible oil is 1:6 with the weight ratio of Tonnae Sinensis slurry, stirs, then after sterilization processing, is added
Material；
(4) joining in fermented bean curd by additive, additive is 1:4 with the weight ratio of fermented bean curd, seals and places 4 days, obtains institute
State Tonnae Sinensis fermented bean curd.
Embodiment 3
A kind of Tonnae Sinensis fermented bean curd, is prepared as follows and forms:
(1) take Folium toonae sinensis, wash, after drying, first pulverize, be then ground processing, obtain Tonnae Sinensis slurry；
(2) take Folium Camelliae sinensis, add water by the solid-liquid ratio of 1:20, soak 2 hours under the conditions of 90 DEG C, be then passed through filter, concentrate
Processing, obtain tea extract, the concentration of tea extract controls 30%；
(3) Tonnae Sinensis slurry and tea extract being mixed, the weight ratio of Tonnae Sinensis slurry and tea extract is 5:1, is subsequently adding preheating
To the edible oil of 75 DEG C, edible oil is 1:8 with the weight ratio of Tonnae Sinensis slurry, stirs, then after sterilization processing, is added
Material；
(4) joining in fermented bean curd by additive, additive is 1:6 with the weight ratio of fermented bean curd, seals and places 5 days, obtains institute
State Tonnae Sinensis fermented bean curd.
Be to be understood that example as herein described and embodiment only for explanation, those skilled in the art can make according to it
Various amendments or change, in the case of without departing from spirit of the invention, broadly fall into protection scope of the present invention.
Claims (3)
1. a Tonnae Sinensis fermented bean curd, it is characterised in that be prepared as follows and form:
(1) take Folium toonae sinensis, wash, after drying, first pulverize, be then ground processing, obtain Tonnae Sinensis slurry；
(2) take Folium Camelliae sinensis, add water, soak 2～3 hours under the conditions of 70～90 DEG C, be then passed through filter, concentration, obtain tea
Extracting solution；
(3) Tonnae Sinensis slurry and tea extract are mixed, be subsequently adding the edible oil through preheating, stir, then through sterilization processing
After, obtain additive；
(4) additive is joined in fermented bean curd, seal and place 3～5 days, obtain described Tonnae Sinensis fermented bean curd.
2. Tonnae Sinensis fermented bean curd as claimed in claim 1, it is characterised in that the concentration of described tea extract controls 30～50%.
3. Tonnae Sinensis fermented bean curd as claimed in claim 1 or 2, it is characterised in that the weight ratio of described Tonnae Sinensis slurry and tea extract is 5
～8:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610516903.4A CN106106801A (en) | 2016-06-30 | 2016-06-30 | A kind of Tonnae Sinensis fermented bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610516903.4A CN106106801A (en) | 2016-06-30 | 2016-06-30 | A kind of Tonnae Sinensis fermented bean curd |
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| Publication Number | Publication Date |
|---|---|
| CN106106801A true CN106106801A (en) | 2016-11-16 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610516903.4A Pending CN106106801A (en) | 2016-06-30 | 2016-06-30 | A kind of Tonnae Sinensis fermented bean curd |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107318997A (en) * | 2017-06-28 | 2017-11-07 | 重庆合升源农业开发有限公司 | Chinese toon fermented bean curd and preparation method thereof |
Citations (5)
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|---|---|---|---|---|
| CN103262905A (en) * | 2013-04-07 | 2013-08-28 | 青阳县群赢绿色食品开发有限公司 | Preparation method of broadleaf holly leaf fermented bean curd |
| CN104621628A (en) * | 2015-02-09 | 2015-05-20 | 金艳萍 | Fish-fermented bean curd with brown sugar and preparation method of fish-fermented bean curd |
| CN104904868A (en) * | 2015-05-15 | 2015-09-16 | 恩施州地壹嘉知识产权服务有限公司 | Processing method of fermented bean curd by adding eagle tea |
| CN105124540A (en) * | 2015-08-25 | 2015-12-09 | 郎溪县睿智生产力促进中心有限公司 | Fermented bean curd seasoning sauce |
| CN105707280A (en) * | 2016-03-08 | 2016-06-29 | 贵州省湄潭县野谷草食品有限公司 | Black tea red fermented bean curd and preparation method thereof |
-
2016
- 2016-06-30 CN CN201610516903.4A patent/CN106106801A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262905A (en) * | 2013-04-07 | 2013-08-28 | 青阳县群赢绿色食品开发有限公司 | Preparation method of broadleaf holly leaf fermented bean curd |
| CN104621628A (en) * | 2015-02-09 | 2015-05-20 | 金艳萍 | Fish-fermented bean curd with brown sugar and preparation method of fish-fermented bean curd |
| CN104904868A (en) * | 2015-05-15 | 2015-09-16 | 恩施州地壹嘉知识产权服务有限公司 | Processing method of fermented bean curd by adding eagle tea |
| CN105124540A (en) * | 2015-08-25 | 2015-12-09 | 郎溪县睿智生产力促进中心有限公司 | Fermented bean curd seasoning sauce |
| CN105707280A (en) * | 2016-03-08 | 2016-06-29 | 贵州省湄潭县野谷草食品有限公司 | Black tea red fermented bean curd and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 张家荣: "《云南味道》", 31 October 2015, 生活•读书•新知三联书店 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107318997A (en) * | 2017-06-28 | 2017-11-07 | 重庆合升源农业开发有限公司 | Chinese toon fermented bean curd and preparation method thereof |
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Application publication date: 20161116 |