CN101411431A - Garden stuff bean curd and technique of preparing the same - Google Patents
Garden stuff bean curd and technique of preparing the same Download PDFInfo
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- CN101411431A CN101411431A CNA200810229022XA CN200810229022A CN101411431A CN 101411431 A CN101411431 A CN 101411431A CN A200810229022X A CNA200810229022X A CN A200810229022XA CN 200810229022 A CN200810229022 A CN 200810229022A CN 101411431 A CN101411431 A CN 101411431A
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Abstract
The invention relates to fruit-vegetable bean curd with abundant nutrition and a preparation process thereof. The fruit-vegetable bean curd is prepared from the following raw materials in weight percentage: the ratio of soybean to soybean oil to fruit-vegetable is 100-300 to 60-70 to 10-50. The fruit-vegetable bean curd has fresh and delicious taste, smooth and soft mouthfeel, lustrousness, attractive appearance, simple and uncomplicated raw materials, available material source, simple processing and preparing process, and short preparation flow, and is convenient to grasp and exert, has no any risk in production, transportation or storage, and has wide market prospect.
Description
Technical field
The present invention relates to a kind of bean curd, relate in particular to a kind of nutritious fruit vegetable bean curd and preparation technology thereof, belong to food processing field.
Background technology
At present, along with increasing of symptoms such as obesity of childhood, middle-aged and old angiocardiopathy, diabetes, high fat of blood, people's health perception begins progressively to strengthen, and the diet idea begins to change, and the nutritive value of daily eaten food more and more is subject to people's attention.
Food nutrition expert generally believes that bean product are desirable nutritious and healthy food, and the bean curd in the bean product is because its cost is low, nutritive value is abundant, and be easy to be absorbed by human body, so obtained people's favor, even be it is believed that it is east rarity in the food.
But through the bean curd that present conventional art is produced, the mouthfeel color and luster is single, and also there is certain limitation in nutritional labeling, is difficult to satisfy people's requirements at the higher level.
In addition, in the prior art, also have vegetables, fruit are combined with traditional bean curd, produce the various color bean curd of color and luster, but owing to be simple vegetables or fruit are added in traditional bean curd, though color and luster changes, its nutritive value runs off to some extent, does not play the effect of Synergistic.
Summary of the invention
The present invention is directed to above-mentioned problems of the prior art, provide a kind of nutritive value abundant fruit vegetable bean curd, it is single to have solved in the prior art mouthfeel color and luster of bean curd, and there is the problem of limitation in nutritional labeling.
Another object of the present invention provides the preparation technology of the abundant fruit vegetable bean curd of a kind of above-mentioned nutritive value.
The weight ratio scope of each raw material of the present invention is to carry out a large amount of groping through the inventor to draw with Test Summary, and the weight ratio of each raw material all has effect preferably in the following weight scope.The present invention adopts following raw material to make up, and makes the nutritive value composition of each raw material produce synergistic function these material combination, thereby has strengthened the nutritive value of bean curd.
Technical scheme of the present invention is as follows:
It is to be prepared from soybean by weight by following raw material: soybean oil: fruits and vegetables=100-300:60-70:10-50.
Described fruits and vegetables are any in apple, watermelon, strawberry, Kiwi berry, tomato, celery, Chinese cabbage, Ipomoea batatas, potato, the peanut, or appoint several combinations.
Preparation method of the present invention comprises the steps:
Soak: above-mentioned soybean is used emerge in worm water 7-10 hours;
Grind soya-bean milk: the soybean after the above-mentioned immersion and fruits and vegetables are mixed, grind the soya-bean milk method routinely and grind 1-5 times, whenever mix all over the soya-bean milk after grinding;
Processing: above-mentioned mixed soya-bean milk is added soybean oil by above-mentioned weight ratio, after stirring, heat to 100-120
0C promptly gets semi-finished product A;
Make finished product: adopt conventional bean curd to sprinkle the system method above-mentioned semi-finished product A, get final product bean curd, dried bean curd, dried bean curd or the skin of soya-bean milk greatly.
Described grinding in the soya-bean milk step, fruits and vegetables mix with the soya-bean milk that grinds by behind the independent press water of juice extractor again.
Advantage of the present invention and beneficial effect are as follows:
1, the bean curd protein content of producing through the present invention is than soybean height, and bean curd albumen belongs to adequate proteins, not only contains eight seed amino acids of needed by human, and its ratio also needs near human body, is of high nutritive value.
2, in gained bean curd of the present invention, contain multiple nutrients compositions such as fat, carbohydrate, vitamin and mineral matter, have beneficial gas and in, promote the production of body fluid moisturize, clearing heat and detoxicating effect.
3, the present invention makes rich nutrient contents in the soybean oil combine with nutrition in the soybean, produced the effect of Synergistic, make the polynary unsaturated fat that also contains a small amount of saturated fat and a large amount in the bean curd and do not contain cholesterol, the clinical nutrition experiment confirm can reduce the blood cholesterol of health adult significantly.The hazards of coronary heart disease, other two kinds of factors are hypertension and blood vessel embolism except a large amount cholesterol, and the nutritional labeling of the made bean curd of the present invention can protect and reduce above two kinds of factors just.
4, the present invention also is injected into a large amount of linoleic acid that contain in the soybean oil in the bean curd.Linoleic acid is the aliphatic acid of needed by human, has the important physical function.The child lacks linoleic acid, and it is dry that skin becomes, and the scales of skin that peel off thickens, and development growth is slow; The elderly lacks linoleic acid, can cause cataract and cardio cerebrovascular affection.
5, because the present invention has added fruit, vegetables inside, vitamin, string, protein, amino acid and the content of elements of bean curd have been increased, can effectively prevent multiple diseases such as hypertension, obesity, cardiovascular and cerebrovascular, in addition, the color and luster outward appearance of bean curd is more attractive in appearance, enrich visual enjoyment, strengthened appetite of people.
6, bean curd mouthfeel of the present invention is fine and smooth, smooth more, and more delicious taste is good to eat.
In addition, raw material letter of the present invention is not and numerous, and the source is easy to get; Process for machining and manufacturing is simple, and flow process is short, is convenient to hold utilization, and production and transport stores no any risk, has extensive market prospects.
The specific embodiment
Embodiment 1
It is to be prepared from soybean by weight by following raw material: soybean oil: celery=100:70:10;
Preparation method of the present invention comprises the steps:
Clean: above-mentioned soybean, celery are cleaned up;
Soak: above-mentioned soybean is used emerge in worm water 8 hours;
Grind soya-bean milk: the soybean after the above-mentioned immersion is mixed with celery, grind the soya-bean milk method routinely and grind 3 times, the soya-bean milk that grinds after 3 times is mixed;
Processing: above-mentioned mixed soya-bean milk is added soybean oil by above-mentioned weight ratio, after stirring, heat to 110
0C promptly gets semi-finished product A;
Make finished product: above-mentioned semi-finished product A is splashed into bittern, and stirs gently to becoming brain, lid got final product in stewing 10 minutes big bean curd; If cold under the above-mentioned semi-finished product A normal temperature is put when hymeniderm appears in the top layer, the system of taking off dry get final product the skin of soya-bean milk; If adopt to sprinkle routinely the dried bean curd method of system get final product dried bean curd.
Embodiment 2
It is to be prepared from soybean by weight by following raw material: soybean oil: apple=300:70:50;
Soaked in the described soaking step 7 hours, grind in the soya-bean milk step apple squeezed into juice by juice extractor after, mix with the soya-bean milk that grinds 5 times, heat to 100 in the procedure of processing
0C makes in the finished product step and puts into gypsum to becoming brain, and other preparation method is with embodiment 1.
Embodiment 3
It is to be prepared from soybean by weight by following raw material: soybean oil: tomato=100:60:10;
Soaked 10 hours in the described soaking step, grind and grind 1 time in the step, heat to 120 in the procedure of processing
0C, other preparation method is with embodiment 1.
Embodiment 4
It is to be prepared from soybean by weight by following raw material: soybean oil: potato=300:60:10;
Its preparation method is with embodiment 1.
Embodiment 5
It is to be prepared from soybean by weight by following raw material: soybean oil: watermelon: strawberry=200:65:10:5;
Its preparation method is with embodiment 1.
Embodiment 6
It is to be prepared from soybean by weight by following raw material: soybean oil: peanut: apple: tomato=260:68:5:8:12;
Its preparation method is with embodiment 1.
Embodiment 7
It is to be prepared from soybean by weight by following raw material: soybean oil: Chinese cabbage: potato=210:62:20:16;
Its preparation method is with embodiment 1.
Embodiment 8
It is to be prepared from soybean by weight by following raw material: soybean oil: celery: apple=200:70:18:6;
Its preparation method is with embodiment 1.
The present invention also can be used for making bean curd correlated products such as inner ester bean curd, bean curd puff, bean curd with odor.And protection scope of the present invention is not limit by embodiment, outside fruit that embodiments of the invention exemplified, vegetables, also can with other fruit and vegetable mixing manufacture mutually, but except the spinach.
Claims (6)
1, a kind of fruit vegetable bean curd is characterized in that being prepared from soybean by weight by following raw material: soybean oil: fruits and vegetables=100-300:60-70:10-50.
2, fruit vegetable bean curd according to claim 1 is characterized in that described fruits and vegetables are any in apple, watermelon, strawberry, Kiwi berry, tomato, celery, Chinese cabbage, Ipomoea batatas, potato, the peanut, or appoints several combinations.
3, fruit vegetable bean curd according to claim 1 is characterized in that the weight ratio of above-mentioned each raw material is soybean: soybean oil: celery=100:70:10.
4. the preparation technology of preparation claim 1 or 3 described a kind of fruit vegetable bean curds is characterized in that comprising the steps:
Soak: above-mentioned soybean is used emerge in worm water 7-10 hours;
Grind soya-bean milk: the soybean after the above-mentioned immersion and fruits and vegetables are mixed, grind the soya-bean milk method routinely and grind 1-5 times, whenever mix all over the soya-bean milk after grinding;
Processing: above-mentioned mixed soya-bean milk is added soybean oil by above-mentioned weight ratio, after stirring, heat, promptly get semi-finished product A to 100-120 ℃;
Make finished product: adopt conventional bean curd to sprinkle the system method above-mentioned semi-finished product A, get final product bean curd, dried bean curd, dried bean curd or the skin of soya-bean milk greatly.
5, the preparation technology of a kind of fruit vegetable bean curd according to claim 4 is characterized in that described grinding in the soya-bean milk step, and fruits and vegetables mix with the soya-bean milk that grinds by behind the independent press water of juice extractor again.
6, the preparation technology of a kind of fruit vegetable bean curd according to claim 4 is characterized in that soaking 8 hours in the described soaking step.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200810229022XA CN101411431A (en) | 2008-11-25 | 2008-11-25 | Garden stuff bean curd and technique of preparing the same |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200810229022XA CN101411431A (en) | 2008-11-25 | 2008-11-25 | Garden stuff bean curd and technique of preparing the same |
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| Publication Number | Publication Date |
|---|---|
| CN101411431A true CN101411431A (en) | 2009-04-22 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA200810229022XA Pending CN101411431A (en) | 2008-11-25 | 2008-11-25 | Garden stuff bean curd and technique of preparing the same |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101965878A (en) * | 2010-09-17 | 2011-02-09 | 刘凤侠 | Nutrient bean curd and preparation method thereof |
| CN102742666A (en) * | 2012-07-24 | 2012-10-24 | 淮南市八公山兴兴豆制品有限公司 | Tomato juice soy cheese and preparation method thereof |
| CN103262899A (en) * | 2013-04-07 | 2013-08-28 | 李玉汉 | Preparation method of strawberry flavor sweet vegetarian chicken |
| CN103621684A (en) * | 2013-12-09 | 2014-03-12 | 沈阳师范大学 | Preparation method of purple sweet potato bean curd |
| CN103621658A (en) * | 2013-10-31 | 2014-03-12 | 界首市吕长明清真食品有限公司 | Blood-pressure-lowering dried bean curd and production method thereof |
| CN103734358A (en) * | 2014-01-02 | 2014-04-23 | 许伟 | Preparation method of tomato bean curds |
| CN104095080A (en) * | 2014-07-28 | 2014-10-15 | 河北科技师范学院 | Tomato bean curd and preparation method thereof |
| CN105794992A (en) * | 2016-03-16 | 2016-07-27 | 重庆康誉食品有限公司 | Preserved vegetables, fruits and beans |
| CN106720424A (en) * | 2016-12-02 | 2017-05-31 | 西昌学院 | The bean curd and its processing method made of potato |
| CN107041425A (en) * | 2017-04-10 | 2017-08-15 | 张宏梅 | A kind of long taste beancurd formula and preparation method thereof |
| CN108157524A (en) * | 2018-03-27 | 2018-06-15 | 陕西科技大学 | A kind of potato bean curd and preparation method thereof |
-
2008
- 2008-11-25 CN CNA200810229022XA patent/CN101411431A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101965878A (en) * | 2010-09-17 | 2011-02-09 | 刘凤侠 | Nutrient bean curd and preparation method thereof |
| CN102742666A (en) * | 2012-07-24 | 2012-10-24 | 淮南市八公山兴兴豆制品有限公司 | Tomato juice soy cheese and preparation method thereof |
| CN103262899A (en) * | 2013-04-07 | 2013-08-28 | 李玉汉 | Preparation method of strawberry flavor sweet vegetarian chicken |
| CN103621658A (en) * | 2013-10-31 | 2014-03-12 | 界首市吕长明清真食品有限公司 | Blood-pressure-lowering dried bean curd and production method thereof |
| CN103621684A (en) * | 2013-12-09 | 2014-03-12 | 沈阳师范大学 | Preparation method of purple sweet potato bean curd |
| CN103734358A (en) * | 2014-01-02 | 2014-04-23 | 许伟 | Preparation method of tomato bean curds |
| CN104095080A (en) * | 2014-07-28 | 2014-10-15 | 河北科技师范学院 | Tomato bean curd and preparation method thereof |
| CN105794992A (en) * | 2016-03-16 | 2016-07-27 | 重庆康誉食品有限公司 | Preserved vegetables, fruits and beans |
| CN106720424A (en) * | 2016-12-02 | 2017-05-31 | 西昌学院 | The bean curd and its processing method made of potato |
| CN107041425A (en) * | 2017-04-10 | 2017-08-15 | 张宏梅 | A kind of long taste beancurd formula and preparation method thereof |
| CN108157524A (en) * | 2018-03-27 | 2018-06-15 | 陕西科技大学 | A kind of potato bean curd and preparation method thereof |
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Open date: 20090422 |