阅读说明：本技术 一种野菜小豆腐及其商品化制备工艺 (wild vegetable red bean curd and its commercial preparation method ) 是由 迟晓君 于克学 郭玉清 李宇 吴凡 王桢 宋宜兆 刘昌帅 李吉超 于 2019-11-06 设计创作，主要内容包括：本公开提供了一种野菜小豆腐及其商品化制备工艺,其制备工艺为：将泡发后的大豆按照豆水比为2.5～3.5:1的比例进行电动碾磨获得豆沫,将野菜放入98～100℃水中烫漂100～120s,再放入冷水中冷却,然后将冷却后的野菜剁碎获得菜沫,将豆沫、菜沫、水及氯化钠在搅拌条件下进行加热炒制,将炒制后小豆腐真空包装并灭菌；其中,所述大豆为黄豆和黑豆,黄豆、黑豆的质量比为1:1.9～2.0。本公开能够大大保证小豆腐在长时间保存下的感官品质,从而实现小豆腐的商品化工业化生产。(The invention provides wild vegetable red bean curd and a commercial preparation process thereof, wherein the preparation process comprises the steps of carrying out electric grinding on soaked soybeans according to the bean-water ratio of 2.5-3.5: 1 to obtain bean powder, putting wild vegetables into water with the temperature of 98-100 ℃ for blanching for 100-120 s, then putting the wild vegetables into cold water for cooling, then chopping the cooled wild vegetables to obtain vegetable powder, carrying out heating and frying on the bean powder, the vegetable powder, the water and sodium chloride under the stirring condition, and carrying out vacuum packaging and sterilization on the fried red bean curd, wherein the soybeans are soybeans and black beans, and the mass ratio of the soybeans to the black beans is 1: 1.9-2.0.)

The commercialized preparation process of wild vegetable small bean curd is characterized by comprising the steps of carrying out electric grinding on soaked soybeans according to a bean-water ratio of 2.5-3.5: 1 to obtain bean powder, putting wild vegetables into water with the temperature of 98-100 ℃ for blanching for 100-120 s, then putting the wild vegetables into cold water for cooling, then chopping the cooled wild vegetables to obtain vegetable powder, heating and frying the bean powder, the vegetable powder, the water and sodium chloride under the stirring condition, and vacuum packaging the fried small bean curd, wherein the soybeans are soybeans and black beans, and the mass ratio of the soybeans to the black beans is 1: 1.9-2.0.

2. The commercial process for preparing wild vegetable bean curd as claimed in claim 1, wherein baking soda is added to the blanching water;

preferably, the concentration of the baking soda is 0.1-0.2 g/mL.

3. The commercial preparation process of wild vegetable small bean curd as claimed in claim 1, wherein the cooling time is 3-4 min.

4. The commercial preparation process of the potherb small bean curd as claimed in claim 1, wherein the mass ratio of the bean powder to the vegetable powder is 1.9-2.1: 1.

5. The commercialized preparation process of wild vegetable small bean curd as claimed in claim 1, wherein the mass ratio of the soybeans, the black beans and the wild vegetables is 3-18: 3-9.

6. The commercial preparation process of wild vegetable small bean curd as claimed in claim 1, wherein the soaking time of soybean is 20-30 h.

7. The commercial preparation process of the wild vegetable small bean curd as claimed in claim 1, wherein the addition amount of the sodium chloride is 1.5-2.5 g per 100g of the wild vegetable small bean curd.

8. The commercial preparation process of wild vegetable small bean curd as claimed in claim 1, wherein the conditions of heating and frying are as follows: the power of the induction cooker is 1200W, and the frying time is 20-30 min.

9. The commercial preparation process of wild vegetable small bean curd as claimed in claim 1, wherein sterilization is performed after vacuum assurance.

10, kinds of wild vegetable small bean curd, which is characterized by being obtained by the commercial preparation process of any of claims 1-9.

Technical Field

The invention belongs to the technical field of food processing, and relates to wild vegetable red bean curds and a commercial preparation process thereof.

Background

The information in this background section is only for enhancement of understanding of the general background of the disclosure and is not necessarily to be construed as an admission or any form of suggestion that this information forms the prior art that is already known to a person skilled in the art .

Along with the continuous development of economy in China, people with high blood fat, high blood sugar and body building people are gradually increased, the dietary structures of the people are very important, the intake of carbohydrate, sodium salt and grease needs to be controlled, the supplement of protein and dietary fiber is improved, reasonable nutrition intake is an important guarantee for the growth and development of human bodies, the unreasonable nutrition intake can cause adverse effects on old people, children, people with high blood fat, high blood sugar and body building people, therefore, the people pay attention to diet health and supply different nutrients, and meanwhile, as the available time of people is less and less, young people rarely carry out food preparation in person, so that instant foods with high protein, high dietary fiber, low calorie, low sodium, low carbohydrate, low oil and high fat and convenience are very necessary to develop.

The small bean curd is prepared by taking radish sprouts, shepherd's purse, crowndaisy chrysanthemum and the like as main materials and adding bean powder or bean dregs for decocting, has the advantages of high protein, high dietary fiber and the like, and is known by the inventor of the present disclosure that no record of industrial production of the small bean curd exists at present, so that no commercial related products of the instant small bean curd exist in the market. However, through the research of the inventors of the present disclosure, it is found that it is difficult to control the sensory quality of the small bean curd during the production of the small bean curd, and not only the appearance but also the taste of the small bean curd are affected, thereby affecting the industrial commercial production of the small bean curd.

Disclosure of Invention

In order to solve the defects of the prior art, the disclosure aims to provide wild vegetable red bean curds and a commercial preparation process thereof, which can greatly ensure the sensory quality of the small bean curds stored for a long time, thereby realizing commercial industrial production of the small bean curds.

In order to achieve the purpose, the technical scheme of the disclosure is as follows:

, a commercialized preparation process of wild vegetable small bean curd comprises the steps of grinding soaked soybeans electrically according to a bean-water ratio of 2.5-3.5: 1 to obtain bean powder, putting wild vegetables into water with the temperature of 98-100 ℃ for blanching for 100-120 s, then putting the wild vegetables into cold water for cooling, then chopping the cooled wild vegetables to obtain vegetable powder, heating and frying the bean powder, the vegetable powder, the water and sodium chloride under a stirring condition, and vacuum packaging the fried small bean curd, wherein the soybeans are soybeans and black beans, and the mass ratio of the soybeans to the black beans is 1: 1.9-2.0.

The soybean food contains rich protein, fat, lecithin and multiple vitamins, compared with other foods, only proteins are contained, soybean is 1 time more than lean meat, 2 times more than egg and 1 time more than cow milk, according to the research, saponin in soybean can delay human body aging, lecithin in soybean can remove cholesterol on blood vessel wall and soften blood vessel, pancreatic enzyme in soybean has a certain curative effect on diabetes mellitus, phosphorus content in soybean is considerable, the soybean is very beneficial to cerebral nerve, neurasthenia and physical weakness are beneficial to normal eating, iron is rich in bean, the soybean is greatly beneficial to iron-deficiency anemia patients, the soybean food has high nutritional value, black soybean contains 18 amino acids, particularly 8 amino acids necessary for human body are good in balance, particularly, the composition of essential amino acids such as alanine and arginine is close to that of animal protein and slightly more than 40% of total amino acid, methionine content in soybean is higher than that of soybean, the fat content is 15%, unsaturated fatty acid is used as main amino acid, the composition of fatty acid is 80%, the composition of essential amino acid is slightly more than that of animal protein, the composition of soybean food, calcium, vitamin B and vitamin C are used as food, vitamin B, vitamin C and vitamin C are used as food, vitamin C, vitamin C and vitamin B are used as food, vitamin C, vitamin B, vitamin C and vitamin B are used as vitamin C, vitamin B are used for supplementing vitamins, vitamin C, vitamin B and vitamin B are used for supplementing vitamins, vitamin B, vitamin C, vitamin B is used for supplementing vitamins, vitamin B and vitamin B are used for supplementing vitamins, vitamin C, vitamin B, vitamin C, vitamin B and vitamin B are used for vitamin B, vitamin B are used for supplementing vitamins, vitamin B, vitamin.

However, according to the present disclosure, studies on soybeans and black beans as soybean raw materials show that the soybean water ratio of the electrically ground soybean foam is different due to the different compositions of the soybeans and the black beans, and if the soybeans and the black bean foam are prepared respectively, the soybean foam and the black bean foam cannot be uniformly mixed, and if the soybean water ratio is changed by alone, the solid soybean foam of the solid phase of can be obtained, the solid soybean foam cannot be obtained when the soybean water ratio is 2.5-3.5: 1, and the mass ratio of the soybeans to the black beans is 1: 1.9-2.0, and when the ratio is less than the ratio, the electric stone mill can be blocked by the soybean foam, and the soybean foam cannot be produced, the present disclosure uses potherbs as raw materials , nutritional ingredients and sensory properties of the potherbs are difficult to maintain after being prepared into the red bean curd, the present disclosure adopts a cooling mode after blanching, the nutritional ingredients and the sensory properties of the potherbs are maintained, the present disclosure shows that when the blanching process is performed, the nutritional ingredients and the sensory properties of the potherbs can be easily maintained in the frying process of frying, and the frying process of the third frying, the present disclosure can not only can be easily maintained, and the problems of the frying process of blanching the frying, can be easily maintained in the frying process of frying, and the frying process of the frying can be easily maintained in the frying process of the frying, and the frying process of frying can be easily maintained in the frying process of frying, and the frying.

In another aspect, kinds of wild vegetable small bean curd are obtained by the above preparation process.

The beneficial effect of this disclosure does:

the method selects wild vegetables, soybeans, black beans and drinking water as raw materials, and adds edible salt, so that the prepared wild vegetable red bean curd is white and green in color. The shape of the soup body is clear, the color is white green, the soup body is white, the leaves are light green, the structural organization is fine and uniform, the taste is fine and smooth, the whole is soft and glutinous, the leaves are uniformly distributed, the layering phenomenon does not exist, the solid content is more than or equal to 55 percent, and the soup is mellow and delicious and has the advantages of comprehensive nutrition and easy digestion and absorption; in addition, most of ova and microorganisms can be killed in the blanching and frying processes of the materials, so that biological pollution is reduced, and the safety is high; the bean product is prepared by blanching, bleaching, grinding and boiling soybeans and wild vegetables, and has the advantages of good grinding degree, balanced and rich nutrition, high nutrition dissolution rate, more contribution to absorption and utilization of organisms and the like; compared with bean products, the bean product has the advantages of small space occupation ratio, easy carrying, high protein, high dietary fiber, low calorie, low sodium, low carbohydrate, low fat and the like, and is very suitable for the old, the people with high blood fat, high blood sugar and high blood sugar, the children in the growth and development period and the fitness people.

Detailed Description

It is noted that the following detailed description is exemplary and is intended to provide further explanation of the disclosure at unless otherwise indicated.

It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments according to the present disclosure. As used herein, the singular is intended to include the plural unless the context clearly dictates otherwise, and it should be further understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of the stated features, steps, operations, devices, components, and/or combinations thereof.

In view of the problem that the sensory quality of the existing small bean curd is difficult to control, the disclosure provides wild vegetable small bean curd and a commercialized preparation process thereof.

The typical embodiments of the disclosure provide a commercial preparation process of wild vegetable small bean curd, which comprises the steps of carrying out electric grinding on soaked soybeans according to a bean-water ratio of 2.5-3.5: 1 to obtain bean powder, putting wild vegetables into water with the temperature of 98-100 ℃ for blanching for 100-120 s, then putting the wild vegetables into cold water for cooling, then chopping the cooled wild vegetables to obtain vegetable powder, heating and frying the bean powder, the vegetable powder, the water and sodium chloride under stirring conditions, and vacuum packaging the fried red bean curd, wherein the soybeans are soybeans and black beans, and the mass ratio of the soybeans to the black beans is 1: 1.9-2.0.

Firstly, the ratio of soybean to water is 2.5-3.5: 1, the mass ratio of soybean to black soybean is 1: 1.9-2.0, and solid-state bean foam with a solid phase of can be obtained, secondly, the nutritional ingredients of wild vegetables can be kept and the sensory properties of the wild vegetables can be greatly improved by blanching the wild vegetables in water at the temperature of 98-100 ℃ for 100-120 s.

The cold water is water with the temperature of room temperature or lower than the room temperature, the room temperature is indoor environment temperature, and is 15-30 ℃ in the common way.

In or more examples of this embodiment, baking soda is added to blanched water to keep the lettuce leaves emerald in step .

In the series of embodiments, the concentration of the baking soda is 0.1-0.2 g/mL.

In or more examples of this embodiment, the cooling time is 3-4 min.

examples of this embodiment, the water is squeezed off after cooling and then chopped.

According to or more embodiments of the embodiment, the mass ratio of the bean foam to the vegetable foam is 1.9-2.1: 1, and the sensory properties of the wild vegetable small bean curd can be further improved .

In or more embodiments of the embodiment, the mass ratio of the soybeans, the black beans and the wild vegetables is 3-18: 3-9.

In or more examples of the embodiment, the soybean is foamed for 20-30 h.

In or more examples of this embodiment, the amount of sodium chloride added is 1.5-2.5 g per 100g of the wild vegetable tofu.

In or more embodiments of the embodiment, the heating and frying conditions are that the power of the induction cooker is 1200W, and the frying time is 20-30 min.

In or more examples of this embodiment, the vacuum is assured prior to sterilization.

Another embodiments of the present disclosure provide wild vegetable small bean curd, which is obtained by the above preparation process.

In order to make the technical solutions of the present disclosure more clearly understood by those skilled in the art, the technical solutions of the present disclosure will be described in detail below with reference to specific examples and comparative examples.