CN1250611A - Peanut-soybean product and preparing process thereof - Google Patents

Abstract

A peanut-soybean product is prepared with the wt. ratio of peanut to soybean being 1 : 1-3. Its process is as follows: peanut and soybean are mixed, they are soaked in clean water up to no hard core, milled with water into pulp, the dregs repeatedly milled for 2-3 times until the pulp is 9-11 times the raw material; the pulp is heated with slow fire up to boiling; then naturally cooled to 55-75 deg.C for halogenation, the halogenating agent is one of magnesium chloride or gypsum, the dose is 2-3 g per kg of pulp, stirred and kept stand-by to form jelled bean curd, and it is formed according to need. This invention is concurrent with the delicate fragrance of peanut and soybean, is fine and smooth in mouth feeling, tender and lubricant, its good toughness is suitable for cuisine, and its preparation method is simple.

Description

One cultivate peanut soybean product and preparation method

The present invention relates to technology of food, providing a kind of especially is the food similar to bean product that raw material makes through defibrination, the processes such as halogen, moulding of ordering with soya bean and peanut.

Bean product have long history in China, because it contains rich vegetable protein, unrighted acid and is easy to trace minerals such as calcium, phosphorus into absorption of human body, and be regarded as the desirable substitute food product of animal protein, rich day by day in people's life especially, today that food quality comes into one's own day by day, be described as healthy food and especially be subjected to liking of people.Peanut is having aspect the nutritional labeling and similarity with soya bean as the seed of oil plant section plant, as contains protein about 27%, grease about 40%, unrighted acid wherein accounts for 80%, also contains the necessary amino acid of multiple human body, in addition vitamin E, B ₁, pantothenic acid, biotin, calcium content also very abundant, thereby also there is the people to carry out trial to peanut processing being become bean curd, as Chinese patent " peanut bean curd and preparation method thereof ", wherein spelling out with the general method that soya bean is processed into bean curd is to obtain required peanut bean curd, this patent provides a kind of method of producing peanut bean curd, though can produce so-called peanut bean curd, but inferior quality, frangible facilitation, be unsuitable for culinary art, and the production process complexity, thereby still fail even to this day on market, to occupy a tiny space.

The object of the present invention is to provide the soybean product and preparation method thereof of cultivating peanut, this peanut soybean product has the delicate fragrance of peanut, soybean concurrently, and delicate mouthfeel, soft, good toughness are suitable for culinary art, and the preparation method is simple.

The invention provides the soybean product of cultivating peanut, it is characterized in that: this peanut soybean product is to be raw material with soya bean and peanut, and through immersion, defibrination, heating, order that halogen solidifies, forming step makes, the weight ratio of peanut and soya bean is 1: 1-3.

The present invention also provides the preparation method of above-mentioned peanut soybean product, it is characterized in that carrying out according to following step:

(1) peanut and soya bean are mixed in required ratio, be dipped to no hard core with clear water;

(2) peanut and the soybean with water defibrination after will soaking, slag charge returns mill 2-3 time repeatedly,

To slurry be raw material 9-11 doubly;

(3) above-mentioned slurry slow fire is heated to boiling;

(4) slurry after will heating naturally cools to 55-75 ℃ and orders halogen, and the halogen agent of ordering is a kind of of magnesium chloride, gypsum, and addition is a per kilogram slurry 2-3 gram, stirs, settles into the soft beancurd of brains shape;

(5) moulding on demand.

The raw material peanut can boil or fry in advance among the preparation method of peanut soybean product of the present invention, can make the fragrance of peanut soybean product stronger like this.

The prepared peanut soybean goods of the present invention, the soft fresh and tender true qualities of bean product are not promptly lost in the nutrition that integrates peanut soybean, injected simultaneously the multiple nutritional components that peanut was rich in again, taste is delicate fragrance more, and preparation method is simple, and last dregs are the superior feeds of raising pigs.

Below by embodiment in detail the present invention is described in detail.

Embodiment 1

Soya bean 1250 gram, peanut 500 grams are mixed, be stirred in together, soak with cool clear water, do not have hard core for well, soak time is decided according to weather, need need soak in the time of 10-20 ℃ 7-9 hour more than 10-12 hour below 10 ℃, need 4-5 hour more than 20 ℃, and after soaking.Strainer leaches moisture content, with commercially available mill soy bean milk making machine defibrination, defibrination limit, limit adds running water, the weight that adds entry is 3 times of raw material, defibrination twice repeatedly after the residue of fiberizer ejection is collected, to guarantee thoroughly to extract nutritional labeling, amount to slurry 1750 grams, be 10 times of peanut soybean before soaking, with the slow fire heating, prevent to produce burnt burning, influence the quality of product, until boiling, pack in the ready container, skim top foam, naturally cool to 55-75 ℃ of time point halogen, select the halogen agent and adopt magnesium chloride, press the magnesium chloride crystal: water=1: 1 furnishing bittern, the addition of bittern are 80 grams, stir slurry when ordering halogen up and down gently, mix guaranteeing, leave standstill after 5-10 minute the soft beancurd of brains shape.

Embodiment 2

Be ready to a mould, be covered with a 100-120 purpose filter cloth in the mould, the soft beancurd of embodiment 1 preparation is poured in the ready mould, filter portion closed build, seamless for well, add 10 kilograms of weights compactings 8 minutes, promptly get the big bean curd that contains moisture, fresh and tender tasty and refreshing, not broken not mashed, be specially adapted to make various dish.

Embodiment 3

Shop one deck filter cloth in ready mould, the width of filter cloth approach and sprinkle the embodiment 1 gained soft beancurd that one deck blends greater than the width of mould, one deck filter cloth, one deck soft beancurd, so repeatable operation is sprinkled till the most soft beancurd, put above one with mould in the suitable wood-block of geomery, pressurize 50 kilograms, suppressed 20 minutes, make its back pressure relief of dewatering fully, in layer taking off, is continuous thin as a piece of paper dried bean curd.

Embodiment 4

Soya bean 1250 gram, peanut 500 grams are mixed, be stirred in together, soak with cool clear water, do not have hard core for well, soak time is decided according to weather, need need soak in the time of 10-20 ℃ 7-9 hour more than 10-12 hour below 10 ℃, need 4-5 hour more than 20 ℃, and after soaking.Strainer leaches moisture content, with commercially available mill soy bean milk making machine defibrination, defibrination limit, limit adds running water, and the weight that adds entry is 2 times of raw material, twice of defibrination repeatedly after the residue of fiberizer ejection is collected, to guarantee thoroughly to extract nutritional labeling, amount to such an extent that slurry 1600 restrains,, prevent to produce burnt burning with the slow fire heating, influence the quality of product, until boiling, in the ready container of packing into, skim top foam and order halogen, select the halogen agent and adopt gypsum, the addition of gypsum is per 500 gram juices 1.42 grams, during use with gypsum with a little warm water furnishing pulpous state, stir slurry when ordering halogen up and down gently, mix guaranteeing, leave standstill after 10 minutes the peanut bean curd brain.

Claims (3)

1, the soybean product of cultivating peanut is characterized in that: this peanut soybean product is to be raw material with soya bean and peanut, through immersion, defibrination, heating, order halogen, solidify, forming step makes, the weight ratio of peanut and soya bean is 1: 1-3.

2, the preparation method of the described peanut soybean product of a kind of claim 1 is characterized in that carrying out according to following step:

(1) peanut and soya bean are mixed in required ratio, be dipped to no hard core with clear water;

(2) peanut and the soybean with water defibrination after will soaking, slag charge returns mill 2-3 time repeatedly, is 9-11 times of raw material to slurry;

(3) above-mentioned slurry slow fire is heated to boiling;

(4) slurry after will heating naturally cools to 55-75 ℃ and orders halogen, and the halogen agent of ordering is a kind of of magnesium chloride, gypsum, and addition is a per kilogram slurry 2-3 gram, stirs, settles into the soft beancurd of brains shape;

(5) moulding on demand.

3, by the preparation method of the described peanut soybean product of claim 2, it is characterized in that: the raw material peanut boils in advance or fries.