CN103444899A - Barbecue bean curd with bamboo fragrance and preparation method thereof - Google Patents

Abstract

The invention discloses barbecue bean curd with a bamboo fragrance. The barbecue bean curd is prepared from the following raw materials in parts by weight: 150-160 parts of soybeans, 18-20 parts of duck, 3-4 parts of bamboo leaves, 1-2 parts of steamed rice dumpling leaves, 2-3 parts of persimmon leaves, 1-2 parts of Chinese chestnut leaves, 1-2 parts of dogbane leaves, 1-2 parts of corn stigma, 2-3 parts of hawthorns, 2-3 parts of gynostemma pentaphylla, 1-2 parts of citron, 2-3 parts of fingered citron, 1-2 parts of astragalus membranaceus, 1-2 parts of cushaw stem and 1-2 parts of cassia twig. The prepared duck sauce is added into the bean curd prepared by using the method disclosed by the invention, so that the mouth feel of the bean curd is improved and the bean curd is chewy; the bean curd is roasted by bamboo carbon, so that the bean curd has the bamboo fragrance; by adding traditional Chinese medicine components, the bean curd has functions of clearing heat and relieving fidgetness, lowering blood pressure and blood fat, invigorating stomach to digest, smoothing qi and relieving liver, improving immunity, causing diuresis and relaxing bowel.

Description

The fragrant barbecue of a kind of bamboo dried bean curd and preparation method thereof

Technical field

The present invention relates to a kind of bean product, relate in particular to the fragrant barbecue of a kind of bamboo dried bean curd and preparation method thereof.

Background technology

The tradition dried bean curd is to take single soya bean as raw material, and the bean curd deep processing of making is made, and instant is subject to liking of consumers in general deeply, but the nutrition of finished product dried bean curd is not high, mouthfeel is poor, do not chew strength.The present invention adds duck to improve the trophic structure of dried bean curd, makes the rich strength of chewing of dried bean curd, with the bamboo charcoal dried bean curd that fire-cures, makes dried bean curd have bamboo perfume (or spice).

Summary of the invention

The present invention has overcome deficiency of the prior art, and the fragrant barbecue of a kind of bamboo dried bean curd and preparation method thereof is provided.

The present invention is achieved by the following technical solutions:

The fragrant barbecue of a kind of bamboo dried bean curd is to be made by the raw material of following weight parts:

Soya bean 150-160, duck 18-20, leaf of bamboo 3-4, chopsticks leaf 1-2, persimmon leaf 2-3, Chinese chestnut leaf 1-2, Folium Apocyni Veneti 1-2, corn stigma 1-2, hawthorn 2-3, gynostemma pentaphylla 2-3, citron 1-2, Buddha's hand 2-3, Radix Astragali 1-2, cushaw stem 1-2, cassia twig 1-2.

The preparation method of the fragrant barbecue of a kind of bamboo dried bean curd comprises the following steps:

(1) soya bean is sent in pot, added appropriate salt and water, frying 15-20 minute, then use emerge in worm water 7-8 hour, and pull flushing out, add 6-7 times of warm water to carry out defibrination, filter, obtain raw soya-bean milk;

(2) by the leaf of bamboo, chopsticks leaf, persimmon leaf, Chinese chestnut leaf, Folium Apocyni Veneti, corn stigma, hawthorn, gynostemma pentaphylla, citron, Buddha's hand, the Radix Astragali, cushaw stem, cassia twig co-grinding, add 10-12 times of water, boil rear slow fire boiling 30-35 minute, filter, obtain extract;

(3) duck is soaked to boiling hot 3-4 minute with the hot water of 65-70 ℃, be cut into silk, with salad oil quick-fried 1-2 minute, add appropriate salt, soy sauce, yellow rice wine, the 3-4 minute that stir-fries, pour extract into, little fire is stewing to be moistened to extract and is substantially blotted, and takes out the duck silk, cuts into duck meat sauce;

(4) above-mentioned raw soya-bean milk is boiled to 18-20 minute, filter, obtain soya-bean milk, according to existing dried bean curd manufacture craft, make the dried bean curd piece, after broken brain step, duck meat sauce is mixed with the beans brain, then carry out the upper plate step;

(5) according to existing dried bean curd manufacture craft, the dried bean curd piece is carried out to stew in soy sauce, then take bamboo charcoal and the dried bean curd piece is fire-cureed as fuel,,, coolingly dispatch from the factory after qualified by packing, sterilizing, quality inspection until the dried bean curd piece bakes to going out fragrant getting final product dried bean curd piece turn-over every 50-60 second.

Compared with prior art, advantage of the present invention is:

Add the mouthfeel that the duck meat sauce modulated improves dried bean curd in the dried bean curd that the present invention produces, make its rich strength of chewing, with the bamboo charcoal dried bean curd that fire-cures, make dried bean curd there is bamboo fragrance, add traditional Chinese medicine ingredients, make dried bean curd can clearing heat and relieving fidgetness, hypertension and hyperlipemia, stomach strengthening and digestion promoting, regulate the flow of vital energy relax liver, improve immunity, diuresis defaecation.

The specific embodiment

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

Embodiment:

The fragrant barbecue of a kind of bamboo dried bean curd is to be made by the raw material of following weight parts (jin):

Soya bean 150, duck 18, the leaf of bamboo 3, chopsticks leaf 1, persimmon leaf 2, Chinese chestnut leaf 1, Folium Apocyni Veneti 1, corn stigma 1, hawthorn 2, gynostemma pentaphylla 2, citron 1, Buddha's hand 2, the Radix Astragali 1, cushaw stem 1, cassia twig 1.

The preparation method of the fragrant barbecue of a kind of bamboo dried bean curd comprises the following steps:

(1) soya bean is sent in pot, added appropriate salt and water, frying 20 minutes, then use emerge in worm water 7 hours, and pull flushing out, add 6 times of warm water to carry out defibrination, filter, obtain raw soya-bean milk;

(2) by the leaf of bamboo, chopsticks leaf, persimmon leaf, Chinese chestnut leaf, Folium Apocyni Veneti, corn stigma, hawthorn, gynostemma pentaphylla, citron, Buddha's hand, the Radix Astragali, cushaw stem, cassia twig co-grinding, add 11 times of water, boil rear slow fire boiling 30 minutes, filter, obtain extract;

(3) duck is soaked and scalds 4 minutes with the hot water of 65 ℃, be cut into silk, with salad oil quick-fried 1 minute, add appropriate salt, soy sauce, yellow rice wine, stir-fry 3 minutes, pour extract into, little fire is stewing to be moistened to extract and is substantially blotted, and takes out the duck silk, cuts into duck meat sauce;

(4) above-mentioned raw soya-bean milk is boiled 20 minutes, filter, obtain soya-bean milk, according to existing dried bean curd manufacture craft, make the dried bean curd piece, after broken brain step, duck meat sauce is mixed with the beans brain, then carry out the upper plate step;

(5) according to existing dried bean curd manufacture craft, the dried bean curd piece is carried out to stew in soy sauce, then take bamboo charcoal and the dried bean curd piece is fire-cureed as fuel,,, coolingly dispatched from the factory after qualified by packing, sterilizing, quality inspection until the dried bean curd piece bakes to going out fragrant getting final product dried bean curd piece turn-over every 60 seconds.

Claims (2)

1. a bamboo perfume is roasted dried bean curd, it is characterized in that being made by the raw material of following weight parts:

Soya bean 150-160, duck 18-20, leaf of bamboo 3-4, chopsticks leaf 1-2, persimmon leaf 2-3, Chinese chestnut leaf 1-2, Folium Apocyni Veneti 1-2, corn stigma 1-2, hawthorn 2-3, gynostemma pentaphylla 2-3, citron 1-2, Buddha's hand 2-3, Radix Astragali 1-2, cushaw stem 1-2, cassia twig 1-2.

2. the preparation method of the fragrant barbecue of a bamboo as claimed in claim 1 dried bean curd is characterized in that comprising the following steps:

(1) soya bean is sent in pot, added appropriate salt and water, frying 15-20 minute, then use emerge in worm water 7-8 hour, and pull flushing out, add 6-7 times of warm water to carry out defibrination, filter, obtain raw soya-bean milk;

(2) by the leaf of bamboo, chopsticks leaf, persimmon leaf, Chinese chestnut leaf, Folium Apocyni Veneti, corn stigma, hawthorn, gynostemma pentaphylla, citron, Buddha's hand, the Radix Astragali, cushaw stem, cassia twig co-grinding, add 10-12 times of water, boil rear slow fire boiling 30-35 minute, filter, obtain extract;

(3) duck is soaked to boiling hot 3-4 minute with the hot water of 65-70 ℃, be cut into silk, with salad oil quick-fried 1-2 minute, add appropriate salt, soy sauce, yellow rice wine, the 3-4 minute that stir-fries, pour extract into, little fire is stewing to be moistened to extract and is substantially blotted, and takes out the duck silk, cuts into duck meat sauce;

(4) above-mentioned raw soya-bean milk is boiled to 18-20 minute, filter, obtain soya-bean milk, according to existing dried bean curd manufacture craft, make the dried bean curd piece, after broken brain step, duck meat sauce is mixed with the beans brain, then carry out the upper plate step;

(5) according to existing dried bean curd manufacture craft, the dried bean curd piece is carried out to stew in soy sauce, then take bamboo charcoal and the dried bean curd piece is fire-cureed as fuel,,, coolingly dispatch from the factory after qualified by packing, sterilizing, quality inspection until the dried bean curd piece bakes to going out fragrant getting final product dried bean curd piece turn-over every 50-60 second.