阅读说明：本技术 一种果仁***松饼及其制作方法 (Nut and bean curd residue muffin and preparation method thereof ) 是由 胡智伟 雷念 于 2019-11-15 设计创作，主要内容包括：本发明公开了一种果仁豆腐渣松饼及其制作方法,按其重量份计,由如下原料制成：豆腐渣35-40份、面粉40-55份、玉米粉10-15份、鸡蛋5-10份、蜂蜜8-15份、泡打粉3-8份、黑芝麻5-10份、椰奶35-40份、糖8-15份、核桃仁3-5份、盐3-8份、枸杞5-10份、大枣5-10份、花生碎5-10份、奶油5-10份、葡萄干3-5份、瓜子仁5-10,本发明原料配比科学合理,加入的豆腐渣、果仁等营养丰富,食用口感好,具有很好的市场开发前景。(The invention discloses a nut bean curd residue muffin and a preparation method thereof, wherein the nut bean curd residue muffin is prepared from the following raw materials in parts by weight: 35-40 parts of bean curd residues, 40-55 parts of flour, 10-15 parts of corn flour, 5-10 parts of eggs, 8-15 parts of honey, 3-8 parts of baking powder, 5-10 parts of black sesame, 35-40 parts of coconut milk, 8-15 parts of sugar, 3-5 parts of walnut kernels, 3-8 parts of salt, 5-10 parts of medlar, 5-10 parts of Chinese dates, 5-10 parts of ground peanuts, 5-10 parts of cream, 3-5 parts of raisins and 5-10 parts of shelled melon seeds.)

1. The nut bean curd residue muffin is characterized by being prepared from the following raw materials in parts by weight: 35-40 parts of bean curd residue, 40-55 parts of flour, 10-15 parts of corn flour, 5-10 parts of eggs, 8-15 parts of honey, 3-8 parts of baking powder, 5-10 parts of black sesame, 35-40 parts of coconut milk, 8-15 parts of sugar, 3-5 parts of walnut kernels, 3-8 parts of salt, 5-10 parts of medlar, 5-10 parts of Chinese dates, 5-10 parts of ground peanuts, 5-10 parts of cream, 3-5 parts of raisins and 5-10 parts of shelled melon seeds.

2. A kernel tofu lees muffin as defined in claim 1 which is prepared from the following raw materials in parts by weight: 36-39 parts of bean curd residue, 45-50 parts of flour, 11-13 parts of corn flour, 6-9 parts of eggs, 10-13 parts of honey, 4-7 parts of baking powder, 6-9 parts of black sesame, 36-39 parts of coconut milk, 10-12 parts of sugar, 3-4 parts of walnut kernels, 4-6 parts of salt, 6-9 parts of medlar, 6-9 parts of Chinese dates, 6-9 parts of ground peanuts, 6-9 parts of cream, 3-4 parts of raisins and 6-9 parts of shelled melon seeds.

3. A kernel tofu lees muffin as defined in claim 1 which is prepared from the following raw materials in parts by weight: 37 parts of bean curd residues, 48 parts of flour, 12 parts of corn flour, 8 parts of eggs, 11 parts of honey, 6 parts of baking powder, 8 parts of black sesame, 37 parts of coconut milk, 11 parts of sugar, 4 parts of walnut kernels, 5 parts of salt, 7 parts of medlar, 8 parts of Chinese dates, 8 parts of chopped peanuts, 8 parts of cream, 4 parts of raisins and 8 parts of shelled melon seeds.

4. A method of making a nut tofu lees muffin as claimed in claim 1 comprising the steps of:

step 1: firstly, putting eggs, sugar and salt into a bowl, uniformly stirring, then adding coconut milk, bean curd residue, flour, corn flour and baking powder, and uniformly stirring to obtain a material I;

step 2: adding walnut kernels, medlar, chopped peanuts, raisins and shelled melon seeds into the first material, and stirring to obtain a second material;

and step 3: cutting the jujubes into threads, adding the threads into the material II, and stirring to obtain a material III;

and 4, step 4: preheating the oven to 170-180 ℃, smearing cream on the baking tray, and then putting the third material into the baking tray;

and 5: putting the baking tray into an oven for baking for 9-14min at the baking temperature of 175 ℃ to obtain a material IV;

step 6: and spraying black sesame and honey on the material IV.

5. The method as claimed in claim 4, wherein the flour, the corn flour and the baking powder added in step 1 are sieved with a sieve of 110-120 meshes.

Technical Field

The invention relates to the technical field of food waste recycling, in particular to a nut bean curd residue muffin and a preparation method thereof.

Background

The bean curd residue is a by-product of bean curd processing, contains abundant nutrient substances, has a crude protein content of 25-30%, is mostly used for feeding pigs or buried in soil for composting, causes great waste and cannot be well utilized.

Disclosure of Invention

Technical problem to be solved

Aiming at the defects of the prior art, the invention provides a nut and bean curd residue muffin and a preparation method thereof, and solves the problem of serious waste of the existing bean curd residue.

(II) technical scheme

In order to achieve the purpose, the invention is realized by the following technical scheme: a nut and bean curd residue muffin is prepared from the following raw materials in parts by weight: 35-40 parts of bean curd residue, 40-55 parts of flour, 10-15 parts of corn flour, 5-10 parts of eggs, 8-15 parts of honey, 3-8 parts of baking powder, 5-10 parts of black sesame, 35-40 parts of coconut milk, 8-15 parts of sugar, 3-5 parts of walnut kernels, 3-8 parts of salt, 5-10 parts of medlar, 5-10 parts of Chinese dates, 5-10 parts of ground peanuts, 5-10 parts of cream, 3-5 parts of raisins and 5-10 parts of shelled melon seeds.

Preferably, the feed additive is prepared from the following raw materials in parts by weight: 36-39 parts of bean curd residue, 45-50 parts of flour, 11-13 parts of corn flour, 6-9 parts of eggs, 10-13 parts of honey, 4-7 parts of baking powder, 6-9 parts of black sesame, 36-39 parts of coconut milk, 10-12 parts of sugar, 3-4 parts of walnut kernels, 4-6 parts of salt, 6-9 parts of medlar, 6-9 parts of Chinese dates, 6-9 parts of ground peanuts, 6-9 parts of cream, 3-4 parts of raisins and 6-9 parts of shelled melon seeds.

Preferably, the feed additive is prepared from the following raw materials in parts by weight: 37 parts of bean curd residues, 48 parts of flour, 12 parts of corn flour, 8 parts of eggs, 11 parts of honey, 6 parts of baking powder, 8 parts of black sesame, 37 parts of coconut milk, 11 parts of sugar, 4 parts of walnut kernels, 5 parts of salt, 7 parts of medlar, 8 parts of Chinese dates, 8 parts of chopped peanuts, 8 parts of cream, 4 parts of raisins and 8 parts of shelled melon seeds.

A method for making nut bean curd residue muffin comprises the following steps:

step 1: firstly, putting eggs, sugar and salt into a bowl, uniformly stirring, then adding coconut milk, bean curd residue, flour, corn flour and baking powder, and uniformly stirring to obtain a material I;

step 2: adding walnut kernels, medlar, chopped peanuts, raisins and shelled melon seeds into the first material, and stirring to obtain a second material;

and step 3: cutting the jujubes into threads, adding the threads into the material II, and stirring to obtain a material III;

and 4, step 4: preheating the oven to 170-180 ℃, smearing cream on the baking tray, and then putting the third material into the baking tray;

and 5: putting the baking tray into an oven for baking for 9-14min at the baking temperature of 175 ℃ to obtain a material IV;

step 6: and spraying black sesame and honey on the material IV.

Preferably, the flour, the corn flour and the baking powder added in the step 1 are sieved by a sieve of 110-120 meshes.

(III) advantageous effects

The invention provides a nut bean curd residue muffin and a preparation method thereof. The method has the following beneficial effects: the muffin prepared from the bean curd residue has the advantages of scientific and reasonable raw material proportion, rich nutrition, good edible taste and good market development prospect.

Detailed Description

The technical solution of the present invention will be further described in detail with reference to the following embodimentsIt is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.