CN107821640A - A kind of preparation method of potato bean curd - Google Patents
A kind of preparation method of potato bean curd Download PDFInfo
- Publication number
- CN107821640A CN107821640A CN201711313613.0A CN201711313613A CN107821640A CN 107821640 A CN107821640 A CN 107821640A CN 201711313613 A CN201711313613 A CN 201711313613A CN 107821640 A CN107821640 A CN 107821640A
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- Prior art keywords
- potato
- carrot
- bean curd
- preparation
- compound
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Classifications
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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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of preparation method of potato bean curd, belong to food technology field, be related to bean curd.A kind of preparation method of potato bean curd, step are：（1）Potato and carrot are screened respectively clean；（2）Potato is peeled through high-temperature steam, is then 10 according to mass ratio:Decortication potato is mixed and cooked by 12 mass ratio with carrot；（3）It will be crushed after the potato cooked and carrot drying, obtain compound；（4）Green onion foam, 5 7% linseed oil, 3 4% salt, 1 2% zanthoxylum powder of compound weight 3 4% will be added in compound, add water to stir, the starch for then adding compound weight 8 10% stirs, compressing, steams 50 60min at 100 110 DEG C；（5）Vacuum packaging, sterilizing, are produced.Present invention process is simple, finished product delicious taste, and instant is easy to spread.
Description
Technical field
The invention belongs to food technology field, is related to bean curd, and in particular to a kind of preparation method of potato bean curd.
Background technology
Potato is perennial herb, main Shiqi block, containing abundant starch and protein in potato, although potato can be with
Eaten as vegetables, but potato has a disadvantage that, is exactly that native eating method is relatively simple, taste is not abundant enough.
Current market sales of bean curd is all cooked of bean or pea, although brand is a lot, flavor is not good enough, hypotrophy,
Less contain carrot and potato, and carrot and potato are rich in various trace elements, have everything to gain and nothing to lose to human body, therefore study
Unique flavor nutritious potato bean curd again is made with potato and carrot, can not only widen the deep processing of potato and carrot
Route, increase extra earning channel for planting household, and finished product is also welcome by market.
In order to solve the problems, such as that potato eating method is single, and it have developed a kind of potato bean curd.
The content of the invention
The present invention is to solve the problems, such as that potato eating method is single, and provides a kind of preparation side of potato bean curd
Method.
The present invention is achieved by the following technical solutions：
A kind of preparation method of potato bean curd, step are：
（1）Potato and carrot are screened respectively clean；
（2）Potato is peeled through high-temperature steam, is then 10 according to mass ratio:1-2 mass ratio mixes decortication potato with carrot
Conjunction cooks；
（3）It will be crushed after the potato cooked and carrot drying, obtain compound；
（4）By the flower of addition compound weight 3-4% green onion foam, 5-7% linseed oil, 3-4% salt, 1-2% in compound
Green pepper powder, adds water to stir, and the starch for then adding compound weight 8-10% stirs, compressing, at 100-110 DEG C
Steam 50-60min；
（5）Vacuum packaging, sterilizing, are produced.
Further, step 2）After described decortication potato and carrot mixing, 30-40min is steamed.
Step 3）Described potato and carrot drying, 20 mesh sieves are crossed after crushing, obtain compound.
The present invention will carry out ultramicro grinding after the potato cooked and carrot drying and cross 20 mesh sieves so that finished product delicate mouthfeel,
Chewy；It will be added in compound after various auxiliary materials stir, kill and add starch and stir, play thickening soup, be easy to shaping
Effect, compressing material is after high temperature cooks, cooling, packaging sterilizing, its finished product delicious taste, instant, nutrition
It is abundant.
Present invention process is simple, finished product delicious taste, and instant is easy to spread.
Embodiment
The present invention will be further described for following examples.Embodiment is only the part of the embodiment of the present invention, rather than
Whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art are not making creative work premise
Lower obtained all other embodiment, belongs to the scope of protection of the invention.
Embodiment 1
A kind of preparation method of potato bean curd, step are：
（1）Potato and carrot are screened respectively clean；
（2）Potato is peeled through high-temperature steam, then 100Kg decortication potatoes are mixed with 10Kg carrots and steam 30min；
（3）It will be crushed after the potato cooked and carrot drying, cross 20 mesh sieves, obtain compound；
（4）Green onion foam, 7% linseed oil, 4% salt, 2% zanthoxylum powder of compound weight 3% will be added in compound, add water
Stir, the starch for then adding compound weight 8% stirs, compressing, steams 50min at 100-110 DEG C；
（5）Vacuum packaging, sterilizing, are produced.
Embodiment 2
A kind of preparation method of potato bean curd, step are：
（1）Potato and carrot are screened respectively clean；
（2）Potato is peeled through high-temperature steam, then 100Kg decortication potatoes are mixed with 15Kg carrots and steam 40min；
（3）It will be crushed after the potato cooked and carrot drying, cross 20 mesh sieves, obtain compound；
（4）Green onion foam, 5% linseed oil, 3% salt, 1% zanthoxylum powder of compound weight 4% will be added in compound, add water
Stir, the starch for then adding compound weight 10% stirs, compressing, steams 50min at 100-110 DEG C；
（5）Vacuum packaging, sterilizing, are produced.
Embodiment 3
A kind of preparation method of potato bean curd, step are：
（1）Potato and carrot are screened respectively clean；
（2）Potato is peeled through high-temperature steam, then 100Kg decortication potatoes are mixed with 20Kg carrots and steam 35min；
（3）It will be crushed after the potato cooked and carrot drying, cross 20 mesh sieves, obtain compound；
（4）Green onion foam, 6% linseed oil, 3.5% salt, 1.5% Chinese prickly ash of compound weight 3.5% will be added in compound
Powder, water is added to stir, the starch for then adding compound weight 9% stirs, compressing, in 100-110 DEG C of steaming
50min；
（5）Vacuum packaging, sterilizing, are produced.
The foregoing is only the present invention better embodiment, protection scope of the present invention not using above-mentioned embodiment as
Limit, as long as equivalent modification that those of ordinary skill in the art are made according to disclosed content or change, should all include power
In protection domain described in sharp claim.
Claims (3)
1. a kind of preparation method of potato bean curd, it is characterised in that step is：
（1）Potato and carrot are screened respectively clean；
（2）Potato is peeled through high-temperature steam, is then 10 according to mass ratio:1-2 mass ratio mixes decortication potato with carrot
Conjunction cooks；
（3）It will be crushed after the potato cooked and carrot drying, obtain compound；
（4）By the flower of addition compound weight 3-4% green onion foam, 5-7% linseed oil, 3-4% salt, 1-2% in compound
Green pepper powder, adds water to stir, and the starch for then adding compound weight 8-10% stirs, compressing, at 100-110 DEG C
Steam 50-60min；
（5）Vacuum packaging, sterilizing, are produced.
A kind of 2. preparation method of potato bean curd according to claim 1, it is characterised in that step 2）Described decortication soil
After beans and carrot mixing, 30-40min is steamed.
A kind of 3. preparation method of potato bean curd according to claim 1 or 2, it is characterised in that step 3）Described soil
Beans and carrot drying, 20 mesh sieves are crossed after crushing, obtain compound.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711313613.0A CN107821640A (en) | 2017-12-12 | 2017-12-12 | A kind of preparation method of potato bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711313613.0A CN107821640A (en) | 2017-12-12 | 2017-12-12 | A kind of preparation method of potato bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107821640A true CN107821640A (en) | 2018-03-23 |
Family
ID=61642744
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711313613.0A Pending CN107821640A (en) | 2017-12-12 | 2017-12-12 | A kind of preparation method of potato bean curd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107821640A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478649A (en) * | 2013-09-24 | 2014-01-01 | 陈建保 | Instant potato cake and preparing method thereof |
| CN104543866A (en) * | 2014-12-09 | 2015-04-29 | 天祝华农原生态食品有限公司 | Stirred nutrient potato balls and preparation method thereof |
-
2017
- 2017-12-12 CN CN201711313613.0A patent/CN107821640A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478649A (en) * | 2013-09-24 | 2014-01-01 | 陈建保 | Instant potato cake and preparing method thereof |
| CN104543866A (en) * | 2014-12-09 | 2015-04-29 | 天祝华农原生态食品有限公司 | Stirred nutrient potato balls and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180323 |
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| RJ01 | Rejection of invention patent application after publication |