CN106260055A - A kind of Nanguo Pear dried tofu and preparation method thereof - Google Patents
A kind of Nanguo Pear dried tofu and preparation method thereof Download PDFInfo
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- CN106260055A CN106260055A CN201610688960.0A CN201610688960A CN106260055A CN 106260055 A CN106260055 A CN 106260055A CN 201610688960 A CN201610688960 A CN 201610688960A CN 106260055 A CN106260055 A CN 106260055A
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- nanguo pear
- dried tofu
- juice
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 210000000582 semen Anatomy 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000016709 nutrition Nutrition 0.000 claims abstract description 16
- 235000013339 cereals Nutrition 0.000 claims abstract description 13
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 240000000588 Hericium erinaceus Species 0.000 claims abstract description 12
- 235000007328 Hericium erinaceus Nutrition 0.000 claims abstract description 12
- 244000309464 bull Species 0.000 claims abstract description 12
- 239000002002 slurry Substances 0.000 claims abstract description 11
- 239000000706 filtrate Substances 0.000 claims abstract description 10
- 235000013311 vegetables Nutrition 0.000 claims abstract description 10
- 241000628997 Flos Species 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 235000015206 pear juice Nutrition 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 240000004178 Anthoxanthum odoratum Species 0.000 claims abstract description 5
- 239000000047 product Substances 0.000 claims abstract description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 8
- 235000013336 milk Nutrition 0.000 claims description 8
- 239000008267 milk Substances 0.000 claims description 8
- 210000004080 milk Anatomy 0.000 claims description 8
- 239000002304 perfume Substances 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 244000025254 Cannabis sativa Species 0.000 claims description 4
- 244000068988 Glycine max Species 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 4
- 238000012545 processing Methods 0.000 claims description 4
- 238000004537 pulping Methods 0.000 claims description 4
- 239000002893 slag Substances 0.000 claims description 3
- 235000005911 diet Nutrition 0.000 abstract description 4
- 230000000378 dietary effect Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 238000002560 therapeutic procedure Methods 0.000 abstract description 4
- 235000001014 amino acid Nutrition 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000012041 food component Nutrition 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 235000018102 proteins Nutrition 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 235000013619 trace mineral Nutrition 0.000 abstract description 3
- 239000011573 trace mineral Substances 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 241000827798 Hemerocallis citrina Species 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012958 reprocessing Methods 0.000 description 1
Classifications
-
- 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 OR TREATMENT 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)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of Nanguo Pear dried tofu, be made up of following raw material: Nanguo Pear, Semen sojae atricolor, Herba Apii graveolentis, fructus zizaniae caduciflorae, Semen Aesculi, water, Hericium erinaceus (Bull. Ex Fr.) Pers., Fols Rehmanniae, return of spring grass, Folium Granati, Flos Gomphrenae, Fructus Schisandrae Chinensis powder；Its preparation method comprises the following steps: (1), prepare Nanguo Pear juice；(2), preparation mixing juice；(3) coarse cereal fruit vegetable slurry, is prepared；(4), nutritional solution is prepared；(5), preparation filtrate；(6), coarse cereal fruit vegetable slurry, nutritional solution, filtrate are mixed homogeneously with Fructus Schisandrae Chinensis powder, make dried tofu finished product.The present invention breaches the taste that tradition dried tofu is more single, by the fruit and vegerable coarse cereals nutrition compositions such as Nanguo Pear, Herba Apii graveolentis, fructus zizaniae caduciflorae, Semen Aesculi are incorporated in the middle of dried tofu dispensing, add the health care beneficiating ingredient such as Hericium erinaceus (Bull. Ex Fr.) Pers., Fructus Schisandrae Chinensis powder simultaneously, its unique flavor, aromatic tasty and refreshing, containing multiple nutritional components such as rich in protein, aminoacid and trace element, it is prone to digest and assimilate, there is preferable dietetic therapy and health-care effect.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of Nanguo Pear dried tofu and preparation method thereof.
Background technology
Dried tofu is the abbreviation of dried bean curd, for the reprocessing goods of bean curd, is traditional cuisines of China, and its salty perfume (or spice) is tasty and refreshing, firmly
Middle band is tough, puts not bad for a long time, and instant is liked by consumers in general.
Tradition dried tofu is made with single Semen sojae atricolor for raw material, can add Sal, Pericarpium Zanthoxyli etc. and commonly adjust in manufacturing process
Material, taste is more single, is eaten for a long time and can feel that mouthfeel is poor, the most dull, and its nutritional labeling also needs abundant and strengthens.With
The raising of people's living standard, the requirement to food is more and more higher, and nutritional labeling and the single dried tofu of taste can not meet
The demand of people.
Summary of the invention
Present invention aim to solve above-mentioned deficiency, and a kind of unique flavor, rich in nutrition content are provided, have
Nanguo Pear dried tofu of dietetic therapy and health-care effect and preparation method thereof.
For solving above-mentioned technical problem, the present invention adopts the following technical scheme that
A kind of Nanguo Pear dried tofu, it is characterised in that be made up of the raw material of following weight portion:
Nanguo Pear 20～30 parts, Semen sojae atricolor 30～50 parts, Herba Apii graveolentis 5～10 parts, fructus zizaniae caduciflorae 5～12 parts, Semen Aesculi 4～8 parts, water
In right amount, Hericium erinaceus (Bull. Ex Fr.) Pers. 3～6 parts, Fols Rehmanniae 2～3 parts, rejuvenate grass 1～2 part, Folium Granati 1～2 parts, Flos Gomphrenae 1～3 parts, Fructus Schisandrae Chinensis
Powder 2～5 parts；
The preparation method of described Nanguo Pear dried tofu, comprises the following steps:
(1), Nanguo Pear is cleaned remove impurity, add 3～5 times of water make pulping, obtain Nanguo Pear juice；
(2), by Herba Apii graveolentis remove impurity, rinse well with water, add the Nanguo Pear juice that step (1) obtains, making beating, mixed
Juice；
(3), fructus zizaniae caduciflorae, Semen Aesculi slow fire are fried to ripe perfume (or spice), put into grinder, add the mixing juice that step (2) obtains
It is ground, filters, obtain coarse cereal fruit vegetable slurry；
(4), mix after Hericium erinaceus (Bull. Ex Fr.) Pers., Fols Rehmanniae, return of spring grass, Folium Granati, Flos Gomphrenae cleaning, add 6～10 times of water room temperature leachings
Steep 5～10 hours, then keep temperature 60～70 DEG C of heating to decoct 1～2 hour, filter, obtain nutritional solution；
(5), Semen sojae atricolor is eluriated clean after, water temperature 20～30 DEG C soak 6～12 hours after defibrination, filter and remove bean dregs, then
Heating soybean milk after slagging-off is persistently boiled 15～25 minutes after 92～98 DEG C, filters to get filtrate；
(6), the coarse cereal fruit vegetable slurry of step (3), the nutritional solution of step (4), the filtrate of step (5) are mixed with Fructus Schisandrae Chinensis powder
Uniformly, obtain bean milk, make dried tofu finished product according to existing dried tofu processing technology.
Compared with prior art, it is an advantage of the current invention that:
The present invention breaches the taste that tradition dried tofu is more single, by by Nanguo Pear, Herba Apii graveolentis, fructus zizaniae caduciflorae, Semen Aesculi etc.
Fruit and vegerable coarse cereals nutrition composition is incorporated in the middle of dried tofu dispensing, adds the health care beneficiating ingredient such as Hericium erinaceus (Bull. Ex Fr.) Pers., Fructus Schisandrae Chinensis powder, its wind simultaneously
Taste is unique, aromatic tasty and refreshing, containing multiple nutritional components such as rich in protein, aminoacid and trace element, it is easy to digest and assimilate,
Resistance against diseases can be strengthened, there is preferable dietetic therapy and health-care effect；The production method of the present invention simply, easily operate, production scale
Unrestricted, it is easy to popularization and application.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1:
A kind of Nanguo Pear dried tofu, is made up of the raw material of following weight portion:
Nanguo Pear 20 parts, Semen sojae atricolor 30 parts, Herba Apii graveolentis 5 parts, fructus zizaniae caduciflorae 5 parts, Semen Aesculi 4 parts, water are appropriate, Hericium erinaceus (Bull. Ex Fr.) Pers. 3 parts, Radix Rehmanniae
Spend 2 parts, rejuvenate grass 1 part, Folium Granati 1 part, Flos Gomphrenae 1 part, Fructus Schisandrae Chinensis powder 2 parts；
The preparation method of described Nanguo Pear dried tofu, comprises the following steps:
(1), Nanguo Pear is cleaned remove impurity, add 3 times of water and make pulping, obtain Nanguo Pear juice；
(2), by Herba Apii graveolentis remove impurity, rinse well with water, add the Nanguo Pear juice that step (1) obtains, making beating, mixed
Juice；
(3), fructus zizaniae caduciflorae, Semen Aesculi slow fire are fried to ripe perfume (or spice), put into grinder, add the mixing juice that step (2) obtains
It is ground, filters, obtain coarse cereal fruit vegetable slurry；
(4), mix after Hericium erinaceus (Bull. Ex Fr.) Pers., Fols Rehmanniae, return of spring grass, Folium Granati, Flos Gomphrenae cleaning, add 6 times of water soak at room temperature 10
Hour, then keep temperature 60～70 DEG C of heating to decoct 1 hour, filter, obtain nutritional solution；
(5), Semen sojae atricolor is eluriated clean after, water temperature 20～30 DEG C soak 6 hours after defibrination, filter and remove bean dregs, then will remove
Heating soybean milk after slag is persistently boiled 25 minutes after 92～98 DEG C, filters to get filtrate；
(6), the coarse cereal fruit vegetable slurry of step (3), the nutritional solution of step (4), the filtrate of step (5) are mixed with Fructus Schisandrae Chinensis powder
Uniformly, obtain bean milk, make dried tofu finished product according to existing dried tofu processing technology.
Embodiment 2:
A kind of Nanguo Pear dried tofu, is made up of the raw material of following weight portion:
Nanguo Pear 30 parts, Semen sojae atricolor 50 parts, Herba Apii graveolentis 10 parts, fructus zizaniae caduciflorae 12 parts, Semen Aesculi 8 parts, water are appropriate, Hericium erinaceus (Bull. Ex Fr.) Pers. 6 parts,
3 parts of Hemerocallis citrina Baroni, rejuvenate grass 2 parts, Folium Granati 2 parts, Flos Gomphrenae 3 parts, Fructus Schisandrae Chinensis powder 5 parts；
The preparation method of described Nanguo Pear dried tofu, comprises the following steps:
(1), Nanguo Pear is cleaned remove impurity, add 5 times of water and make pulping, obtain Nanguo Pear juice；
(2), by Herba Apii graveolentis remove impurity, rinse well with water, add the Nanguo Pear juice that step (1) obtains, making beating, mixed
Juice；
(3), fructus zizaniae caduciflorae, Semen Aesculi slow fire are fried to ripe perfume (or spice), put into grinder, add the mixing juice that step (2) obtains
It is ground, filters, obtain coarse cereal fruit vegetable slurry；
(4), mix after Hericium erinaceus (Bull. Ex Fr.) Pers., Fols Rehmanniae, return of spring grass, Folium Granati, Flos Gomphrenae cleaning, add 10 times of water soak at room temperature 5
Hour, then keep temperature 60～70 DEG C of heating to decoct 2 hours, filter, obtain nutritional solution；
(5), Semen sojae atricolor is eluriated clean after, water temperature 20～30 DEG C soak 12 hours after defibrination, filter and remove bean dregs, then will remove
Heating soybean milk after slag is persistently boiled 15 minutes after 92～98 DEG C, filters to get filtrate；
(6), the coarse cereal fruit vegetable slurry of step (3), the nutritional solution of step (4), the filtrate of step (5) are mixed with Fructus Schisandrae Chinensis powder
Uniformly, obtain bean milk, make dried tofu finished product according to existing dried tofu processing technology.
The embodiment of the present invention breaches the tradition more single taste of dried tofu, by by Nanguo Pear, Herba Apii graveolentis, fructus zizaniae caduciflorae, happy
The fruit and vegerable coarse cereals nutrition compositions such as kernel are incorporated in the middle of dried tofu dispensing, add the useful one-tenth of health care such as Hericium erinaceus (Bull. Ex Fr.) Pers., Fructus Schisandrae Chinensis powder simultaneously
Point, its unique flavor, aromatic tasty and refreshing, containing multiple nutritional components such as rich in protein, aminoacid and trace element, it is easy to disappear
Change and absorb, resistance against diseases can be strengthened, there is preferable dietetic therapy and health-care effect.
The embodiment above of the present invention all can only be considered the description of the invention and can not limit invention, with this
Any change in implication that bright claims are suitable and scope, is all considered as being included in the scope of claims
In.
Claims (1)
1. a Nanguo Pear dried tofu, it is characterised in that be made up of the raw material of following weight portion:
Nanguo Pear 20～30 parts, Semen sojae atricolor 30～50 parts, Herba Apii graveolentis 5～10 parts, fructus zizaniae caduciflorae 5～12 parts, Semen Aesculi 4～8 parts, water are fitted
Amount, Hericium erinaceus (Bull. Ex Fr.) Pers. 3～6 parts, Fols Rehmanniae 2～3 parts, rejuvenate grass 1～2 part, Folium Granati 1～2 parts, Flos Gomphrenae 1～3 parts, Fructus Schisandrae Chinensis powder 2
～5 parts；
The preparation method of described Nanguo Pear dried tofu, comprises the following steps:
(1), Nanguo Pear is cleaned remove impurity, add 3～5 times of water make pulping, obtain Nanguo Pear juice；
(2), by Herba Apii graveolentis remove impurity, rinse well with water, add the Nanguo Pear juice that step (1) obtains, making beating, obtain mixing slurry
Juice；
(3), frying fructus zizaniae caduciflorae, Semen Aesculi slow fire to ripe perfume (or spice), put into grinder, the mixing juice that addition step (2) obtains is carried out
Grind, filter, obtain coarse cereal fruit vegetable slurry；
(4), by Hericium erinaceus (Bull. Ex Fr.) Pers., Fols Rehmanniae, return of spring grass, Folium Granati, Flos Gomphrenae clean after mix, add 6～10 times of water soak at room temperature 5～
10 hours, then keep temperature 60～70 DEG C of heating to decoct 1～2 hour, filter, obtain nutritional solution；
(5), Semen sojae atricolor is eluriated clean after, water temperature 20～30 DEG C soak 6～12 hours after defibrination, filter and remove bean dregs, then will remove
Heating soybean milk after slag is persistently boiled 15～25 minutes after 92～98 DEG C, filters to get filtrate；
(6), the coarse cereal fruit vegetable slurry of step (3), the nutritional solution of step (4), the filtrate of step (5) are mixed all with Fructus Schisandrae Chinensis powder
Even, obtain bean milk, make dried tofu finished product according to existing dried tofu processing technology.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610688960.0A CN106260055A (en) | 2016-08-18 | 2016-08-18 | A kind of Nanguo Pear dried tofu and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610688960.0A CN106260055A (en) | 2016-08-18 | 2016-08-18 | A kind of Nanguo Pear dried tofu and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106260055A true CN106260055A (en) | 2017-01-04 |
Family
ID=57661109
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610688960.0A Withdrawn CN106260055A (en) | 2016-08-18 | 2016-08-18 | A kind of Nanguo Pear dried tofu and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN106260055A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202343A (en) * | 2013-03-12 | 2013-07-17 | 马鞍山市黄池食品（集团）有限公司 | Intelligence-reinforcing health-care dried bean curd and preparation method thereof |
| CN103444883A (en) * | 2013-07-29 | 2013-12-18 | 马鞍山市黄池食品（集团）有限公司 | Spicy coarse grain dried bean curd and preparation method thereof |
-
2016
- 2016-08-18 CN CN201610688960.0A patent/CN106260055A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202343A (en) * | 2013-03-12 | 2013-07-17 | 马鞍山市黄池食品（集团）有限公司 | Intelligence-reinforcing health-care dried bean curd and preparation method thereof |
| CN103444883A (en) * | 2013-07-29 | 2013-12-18 | 马鞍山市黄池食品（集团）有限公司 | Spicy coarse grain dried bean curd and preparation method thereof |
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Application publication date: 20170104 |