CN104095060A - Eel rice noodle roll dried bean curd and preparation method thereof - Google Patents

Abstract

The present invention discloses an eel rice noodle roll dried bean curd, which is made from the following raw materials by weight: 60-70 parts of black soybeans, 50-60 parts of white soybeans, 4-6 parts of nutritional additives, 6-7 parts of pickled cucumber, 6-7 parts ofpie-shaped pumpkin, 5-6 parts of wax gourd strip, 4-5 parts of yogurt, 4-4.5 parts of rice noodle roll, 3-4 parts of coriander, 5-7 parts of eel, 3-3.3 parts of tickclover, 2-3 parts of fresh lemon zest, 4-6 parts of asparagus, 3-4 parts of brandy, 2-3 parts of peanut oil, 3-4 parts of soybean oil, 3-4 parts of globe amaranth, 1.5-2.5 parts of forsythia flowers, 1-1.5 parts of sophora vicifolia, 1.7-1.8 parts ofsemen coicis, 0.9-1 part of songaria cynomorium herb, 1-1.5 parts of stem of cocculus orbiculatus (L.) and 1.8-1.9 parts of thinleaf milkwort root. The dried bean curd has very good health care efficacy. Eel and asparagus in the raw materials both contain rich vitamins and can improve vision and enhance immunity. Long-term consumption can promote human body to relieve sub-health without any toxic and side-effect. With the process of soybean milk molding, baking and molding, the finished dried bean curd has a more thick flavor.

Description

A kind of yellow eel rice noodle roll dried bean curd and preparation method thereof

Technical field

The present invention relates to a kind of yellow eel rice noodle roll dried bean curd, relate in particular to a kind of yellow eel rice noodle roll dried bean curd and preparation method thereof.

Background technology

In dried bean curd, contain abundant protein, nutritive value is higher; The lecithin that dried bean curd contains can be removed the cholesterol being attached on vascular wall, prevents vascular sclerosis, angiocardiopathy preventing, cardioprotection; Contain several mineral materials, supplement calcium, prevents the osteoporosis that causes because of calcium deficiency, promotes skeleton development, very favourable to children's, old man's bone growth.Body, at all ages and classes, under different physiological status, is also different to the demand of nutrition, improving immunity of organisms first must be by the reasonably combined nutrition that obtains balance of meals, in bean product, contain abundant lysine, unsaturated acids, starch sucrose and multivitamin and mineral matter.Many edible dried bean curds can be of value to health, and different mouthfeels can promote that people takes food, and in ensureing the basic nutrition of dried bean curd, then adds various health-care components, more can enrich the nutrition of dried bean curd.

Summary of the invention

The present invention has overcome deficiency of the prior art, and a kind of yellow eel rice noodle roll dried bean curd and preparation method thereof is provided.

The present invention is achieved by the following technical solutions:

A kind of yellow eel rice noodle roll dried bean curd, made by the raw material of following weight portion:

Black soybean 60-70, white soybean 50-60, nourishing additive agent 4-6, yellow fraction melon 6-7, pumpkin pie 6-7, article dongguashan 5-6, Yoghourt 4-5, rice noodle roll 4-4.5, coriander 3-4, yellow eel 5-7, desmodium triquetrum 3-3.3, lemon skin 2-3, asparagus 4-6, brandy 3-4, peanut oil 2-3, soybean oil 3-4, globe amaranth 3-4, Flos Forsythiae 1.5-2.5, white tattooing 1-1.5, coix seed 1.7-1.8, cynomorium songaricum 0.9-1, smelly vine 1-1.5, polygala root 1.8-1.9;

Described nourishing additive agent is made up of following raw materials in part by weight:

Tangerine pith 1-2, pineapple leaves 0.3-1, root bark of Chinese wolf-berry 1-2, yncaria stem with hooks 1-1.5, luffa 0.5-1, dried peppermint leaf 2-3, fresh crucian 20-25, vinasse 3-5, vinegar grain 4-5, bean jelly 9-10, caviar 8-9, apricot kernel oil are appropriate;

Preparation method is:

(1) mixture of tangerine pith, pineapple leaves, the root bark of Chinese wolf-berry, yncaria stem with hooks, luffa, vinasse, vinegar grain is filled in fresh crucian tripe and added poach 20-30 minute, filter, obtain fish soup, take out material in tripe, will oppress freezingly, carry out vacuum freeze-drying, abrasive dust, obtain fish powder;

(2) get bean jelly chopping and caviar, put into and burn hot apricot kernel oil and stir-fry, add gained fish soup in (1), with dried peppermint leaf mixing infusion to thickness, thin lotus leaf, by leftover materials dewatered drying, abrasive dust, mixes with fish powder, to obtain final product.

The preparation method of described a kind of yellow eel rice noodle roll dried bean curd, comprises the following steps:

(1) black soybean, white soybean are positioned in clear water and soak after 8-9 hour and pull out, add 5-6 water doubly and mix and carry out defibrination with the yellow fraction melon of chopping, filter cleaner, obtains raw soya-bean milk;

(2) get Flos Forsythiae, white tattooing, coix seed, desmodium triquetrum, cynomorium songaricum, smelly vine, polygala root and add 5-8 water slow fire boiling 30-35 minute doubly, filter cleaner, obtains liquid;

(3) get rice noodle roll chopping, stand-by; Yellow eel is cleaned to section, get coriander and mixes with yellow eel meat, upper pot use liquid medicine steaming 20-25 minute, takes the dish out of the pot, cooling, gets yellow eel meat and bones and smash to pieces, mixes with the rice noodle roll of brandy and chopping;

(4) pumpkin pie, article dongguashan are dried to abrasive dust, get lemon skin, asparagus and mix and squeeze the juice, juice is blended in ground pumpkin pie, article dongguashan, agitating heating, then with nourishing additive agent mixings infusion, cooling after with Yoghourt merging, obtain milk paste;

(5) by raw soya-bean milk, big fire is boiled, and keeps boiling after 3-5 minute, to stop heating, adds gypsum in the time that temperature is down to 85-87 DEG C, leaves standstill after 10-15 minute and obtains beans brain, after broken brain, mixes with leftover materials, through upper plate, squeezing, stripping and slicing, obtains dried bean curd embryo; Brush the mixture of peanut oil and soybean oil, upper baking oven baking 1-2 minute, to obtain final product.

Advantage of the present invention is:

Dried bean curd of the present invention has very high health-care effect, and wherein yellow eel, asparagus all contain abundant vitamin, can promote eyesight, improve immunity, long-term eating can promote human body to alleviate inferior health, without any side effects, by then baking molding of soya-bean milk embryo processed, mouthfeel is more aromatic.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is described in further detail:

Embodiment 1:

A kind of yellow eel rice noodle roll dried bean curd, made by the raw material of following weight portion (jin):

Black soybean 60, white soybean 50, nourishing additive agent 5, yellow fraction melon 6, pumpkin pie 6, article dongguashan 5, Yoghourt 4, rice noodle roll 4, coriander 3, yellow eel 5, desmodium triquetrum 3, lemon skin 2, asparagus 4, brandy 3, peanut oil 2, soybean oil 3, globe amaranth 3, Flos Forsythiae 1.5, white tattooing 1, coix seed 1.7, cynomorium songaricum 0.9, smelly vine 1, polygala root 1.8;

Described nourishing additive agent is made up of following raw materials in part by weight:

Tangerine pith 1, pineapple leaves 0.3, the root bark of Chinese wolf-berry 1, yncaria stem with hooks 1, luffa 0.5, dried peppermint leaf 2, fresh crucian 20, vinasse 3, vinegar grain 4, bean jelly 9, caviar 8, apricot kernel oil are appropriate;

Preparation method is:

(1) mixture of tangerine pith, pineapple leaves, the root bark of Chinese wolf-berry, yncaria stem with hooks, luffa, vinasse, vinegar grain is filled in fresh crucian tripe and added poach 20-30 minute, filter, obtain fish soup, take out material in tripe, will oppress freezingly, carry out vacuum freeze-drying, abrasive dust, obtain fish powder;

(2) get bean jelly chopping and caviar, put into and burn hot apricot kernel oil and stir-fry, add gained fish soup in (1), with dried peppermint leaf mixing infusion to thickness, thin lotus leaf, by leftover materials dewatered drying, abrasive dust, mixes with fish powder, to obtain final product.

The preparation method of described a kind of yellow eel rice noodle roll dried bean curd, comprises the following steps:

(1) black soybean, white soybean are positioned in clear water and soak after 8-9 hour and pull out, add 5-6 water doubly and mix and carry out defibrination with the yellow fraction melon of chopping, filter cleaner, obtains raw soya-bean milk;

(2) get Flos Forsythiae, white tattooing, coix seed, desmodium triquetrum, cynomorium songaricum, smelly vine, polygala root and add 5-8 water slow fire boiling 30-35 minute doubly, filter cleaner, obtains liquid;

(3) get rice noodle roll chopping, stand-by; Yellow eel is cleaned to section, get coriander and mixes with yellow eel meat, upper pot use liquid medicine steaming 20-25 minute, takes the dish out of the pot, cooling, gets yellow eel meat and bones and smash to pieces, mixes with the rice noodle roll of brandy and chopping;

(4) pumpkin pie, article dongguashan are dried to abrasive dust, get lemon skin, asparagus and mix and squeeze the juice, juice is blended in ground pumpkin pie, article dongguashan, agitating heating, then with nourishing additive agent mixings infusion, cooling after with Yoghourt merging, obtain milk paste;

(5) by raw soya-bean milk, big fire is boiled, and keeps boiling after 3-5 minute, to stop heating, adds gypsum in the time that temperature is down to 85-87 DEG C, leaves standstill after 10-15 minute and obtains beans brain, after broken brain, mixes with leftover materials, through upper plate, squeezing, stripping and slicing, obtains dried bean curd embryo; Brush the mixture of peanut oil and soybean oil, upper baking oven baking 1-2 minute, to obtain final product.

Claims (2)

1. a yellow eel rice noodle roll dried bean curd, is characterized in that being made up of the raw material of following weight portion:

Black soybean 60-70, white soybean 50-60, nourishing additive agent 4-6, yellow fraction melon 6-7, pumpkin pie 6-7, article dongguashan 5-6, Yoghourt 4-5, rice noodle roll 4-4.5, coriander 3-4, yellow eel 5-7, desmodium triquetrum 3-3.3, lemon skin 2-3, asparagus 4-6, brandy 3-4, peanut oil 2-3, soybean oil 3-4, globe amaranth 3-4, Flos Forsythiae 1.5-2.5, white tattooing 1-1.5, coix seed 1.7-1.8, cynomorium songaricum 0.9-1, smelly vine 1-1.5, polygala root 1.8-1.9;

Described nourishing additive agent is made up of following raw materials in part by weight:

Tangerine pith 1-2, pineapple leaves 0.3-1, root bark of Chinese wolf-berry 1-2, yncaria stem with hooks 1-1.5, luffa 0.5-1, dried peppermint leaf 2-3, fresh crucian 20-25, vinasse 3-5, vinegar grain 4-5, bean jelly 9-10, caviar 8-9, apricot kernel oil are appropriate;

Preparation method is:

(1) mixture of tangerine pith, pineapple leaves, the root bark of Chinese wolf-berry, yncaria stem with hooks, luffa, vinasse, vinegar grain is filled in fresh crucian tripe and added poach 20-30 minute, filter, obtain fish soup, take out material in tripe, will oppress freezingly, carry out vacuum freeze-drying, abrasive dust, obtain fish powder;

(2) get bean jelly chopping and caviar, put into and burn hot apricot kernel oil and stir-fry, add gained fish soup in (1), with dried peppermint leaf mixing infusion to thickness, thin lotus leaf, by leftover materials dewatered drying, abrasive dust, mixes with fish powder, to obtain final product.

2. the preparation method of a kind of yellow eel rice noodle roll dried bean curd according to claim 1, is characterized in that comprising the following steps:

(1) black soybean, white soybean are positioned in clear water and soak after 8-9 hour and pull out, add 5-6 water doubly and mix and carry out defibrination with the yellow fraction melon of chopping, filter cleaner, obtains raw soya-bean milk;

(2) get Flos Forsythiae, white tattooing, coix seed, cynomorium songaricum, smelly vine, desmodium triquetrum, polygala root and add 5-8 water slow fire boiling 30-35 minute doubly, filter cleaner, obtains liquid;

(3) get rice noodle roll chopping, stand-by; Yellow eel is cleaned to section, get coriander and mixes with yellow eel meat, upper pot use liquid medicine steaming 20-25 minute, takes the dish out of the pot, cooling, gets yellow eel meat and bones and smash to pieces, mixes with the rice noodle roll of brandy and chopping;

(4) pumpkin pie, article dongguashan are dried to abrasive dust, get lemon skin, asparagus and mix and squeeze the juice, juice is blended in ground pumpkin pie, article dongguashan, agitating heating, then with nourishing additive agent mixings infusion, cooling after with Yoghourt merging, obtain milk paste;

(5) by raw soya-bean milk, big fire is boiled, and keeps boiling after 3-5 minute, to stop heating, adds gypsum in the time that temperature is down to 85-87 DEG C, leaves standstill after 10-15 minute and obtains beans brain, after broken brain, mixes with leftover materials, through upper plate, squeezing, stripping and slicing, obtains dried bean curd embryo; Brush the mixture of peanut oil and soybean oil, upper baking oven baking 1-2 minute, to obtain final product.