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Method for preparing rice tofu skin with tofu pudding or peanut tofu pudding or milk pudding

A technology of peanut beans and bean curds, which is applied in the field of food processing and can solve problems such as nutrient loss

Inactive Publication Date: 2018-12-07
王学领
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

That is to say, about 20% of the trace elements of the traditionally eaten refined white rice noodles, resulting in a serious loss of nutrients

Method used

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  • Method for preparing rice tofu skin with tofu pudding or peanut tofu pudding or milk pudding

Examples

Experimental program
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Effect test

Embodiment 1

[0033] Step 1. Recipe: 100 parts of soybeans or black beans or red beans or chickpeas, 100 parts of peanuts, 100 parts of goat milk or milk, 30 parts of black rice, 30 parts of purple rice, 10 parts of green rice, 50 parts of brown rice, 10 parts of millet , 10 parts of corn, 10 parts of sorghum rice, 10 parts of highland barley rice, 10 parts of job's tears, 20 parts of potato flour, and 10 parts of mung beans.

[0034] Step 2. Preparation of bean curd: (1) Select high-quality fresh soybeans or black beans or red beans or chickpeas, remove impurities, wash and soak, and the water temperature should be blanched at a temperature of 90°C for 1 minute. After blanching, soak, the water layer is about 3cm higher than beans, room temperature is 18°C, soaking time is 12h, cycle water change, remove, after removing, put soybeans or black beans or red beans or chickpeas into a food purifier for purification, then wash and grind with a stone Refining to obtain soybean milk stock liquid....

Embodiment 2

[0059] Recipe: 30 parts of bean curd, 70 parts of colorful rice and bean curd, 30 parts of prepared sauce.

Embodiment 3

[0061] Recipe: 35 parts of peanut bean curd, 70 parts of multicolored rice bean curd, 30 parts of prepared sauce.

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Abstract

The invention discloses a method for preparing rice tofu skin with tofu pudding or peanut tofu pudding or milk pudding. The rice tofu skin is prepared from the following raw materials: soybeans or black beans or red beans or chickpeas, peanuts, goat milk or milk, colorful rice mixed whole wheat flour and seasoning sauce. The preparation method comprises the following steps: respectively performingsorting, washing, soaking, purifying and ultrasonic treatment on beans and peanuts, and performing mixing and solidifying; mixing and solidifying the milk; and performing sorting, peeling, washing, purifying, grinding, pasting, baking and drying on the colorful rice, millet, sorghum, highland barley, coix seeds and mung beans; and mixing the tofu pudding or peanut tofu pudding or milk pudding with rice tofu skin and the seasoning sauce to obtain the rice tofu skin with tofu pudding or peanut tofu pudding or milk pudding.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing bean curd or peanut bean curd or milk bean curd rice bean curd. Background technique [0002] Douhua is a well-known traditional Chinese snack, also called tofu flower, bean curd brain, rich in nutrients, containing iron, calcium, phosphorus, magnesium and other trace elements necessary for human body, as well as sugar, vegetable oil and rich high-quality protein, known as The reputation of "plant meat". It is a medicinal delicacy for patients with hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis and coronary heart disease. It is also a good food therapy product for children, the sick and the elderly to supplement nutrition. [0003] Peanut bean curd is a kind of bean curd made of pure peanuts. It has a delicate and smooth taste and high nutritional value. It is rich in vitamin A, vitamin C, vitamin B2, selenium, calcium, zinc ...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/40A23L11/45
CPCA23C20/025
Inventor 王学领王高华王恩泽
Owner 王学领
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