Method for preparing dried beancurd sticks from radix fici simplicissimae and red dates

Abstract

The invention relates to a method for preparing dried beancurd sticks by using radix fici simplicissimae and red dates, which comprises the following steps: washing radix fici simplicissimae and red dates, then adding water for boiling, and filtering to obtain a concentrated solution; peeling and soaking soybeans to obtain soaked soybeans; mixing the soaked soybeans, the concentrated solution and water according to the mass ratio of 10: (2-4): (20-30), grinding into thick liquid, filtering, and boiling the thick liquid to obtain soybean milk; and uncovering the soybean milk at a constant temperature, and drying to obtain the dried beancurd sticks. The radix fici simplicissimae and the red dates, which are food materials with high nutritional values, are used for preparing the dried beancurd sticks, so that the nutritional ingredients of the dried beancurd sticks can be increased, and the health value of the dried beancurd sticks can be improved. Meanwhile, due to the addition of the radix fici simplicissimae and the red dates, unique flavor and taste can be brought to the dried beancurd sticks, diversified requirements of consumers are met, and a new thought is provided for production of dried beancurd stick products.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and specifically relates to a method for preparing yuba using Ficus hirta Vahl and red dates. Background Art

[0002] In the traditional process of preparing yuba, usually only soybeans are used as the main raw material, and the process is completed through steps such as peeling soybeans, soaking soybeans, grinding soybeans into pulp, boiling the pulp, extracting yuba, and drying. This method can only produce basic yuba products, with relatively single flavor and nutritional value, lacking diversity.

[0003] Ficus hirta Vahl has the effects of strengthening the spleen and tonifying the lung, promoting qi and removing dampness, and relaxing tendons and activating collaterals. It is mainly used to treat spleen deficiency and edema, lack of appetite and weakness, pulmonary tuberculosis cough, night sweats, leukorrhea, lack of milk after childbirth, rheumatic arthralgia, edema, liver cirrhosis ascites, hepatitis, and traumatic injuries. At present, Ficus hirta Vahl is usually cooked with other ingredients, and there are few deep-processed products. Summary of the Invention

[0004] Based on this, the purpose of the present invention is to provide a method for preparing yuba using Ficus hirta Vahl and red dates. First, extract the nutritional components from Ficus hirta Vahl and red dates, then mix them with soybeans and grind them into pulp, and finally prepare yuba.

[0005] A method for preparing yuba using Ficus hirta Vahl and red dates includes the following steps:

[0006] Wash Ficus hirta Vahl and red dates, then add water and boil, and filter to obtain a concentrated liquid;

[0007] Peel and soak soybeans to obtain soaked soybeans;

[0008] Mix the soaked soybeans, the concentrated liquid, and water in a mass ratio of 10:2 - 4:20 - 30, grind them into pulp, filter, and boil to obtain soymilk;

[0009] Keep the soymilk at a constant temperature to uncover yuba, and obtain yuba after drying.

[0010] By using these two highly nutritious ingredients, Ficus hirta Vahl and red dates, in the preparation of yuba, the present invention can increase the nutritional components of yuba and improve its health value. At the same time, the addition of Ficus hirta Vahl and red dates can also bring a unique flavor and taste to yuba, meet the diverse needs of consumers, and provide a new idea for the production of yuba products.

[0011] As a preferred embodiment, the following steps are further included: Wash the Radix Fici Hirta and red dates, then add water to cook, and filter to obtain a first filtrate and first filter residue. Cook the first filter residue again by adding water and filter to obtain a second filtrate. Combine the first filtrate and the second filtrate and concentrate to 30-40% of the original total volume to obtain the concentrated liquid. Through two times of cooking and filtering, the effective extraction of the nutritional components in the Radix Fici Hirta and red dates is further improved.

[0012] As a preferred embodiment, the amount of water added during the first cooking of the Radix Fici Hirta and red dates is 5-10 times the total mass of the Radix Fici Hirta and red dates, the cooking temperature is 90-100 °C, and the cooking time is 0.5-1 h; the amount of water added during the cooking of the first filter residue is 2-5 times the mass of the first filter residue, the cooking temperature is 90-100 °C, and the cooking time is 0.5-2 h.

[0013] As a preferred embodiment, the mass ratio of the Radix Fici Hirta to the red dates is 5-10:1.

[0014] As a preferred embodiment, the soybean is yellow soybean.

[0015] As a preferred embodiment, when the yellow soybean is soaked, the mass ratio of water to yellow soybean is 1:2-3; soak at 5-15 °C for 5-8 h, or soak at 15-25 °C for 3-5 h.

[0016] As a preferred embodiment, the following steps are further included: Cook the soybean milk at 90-100 °C for 5-15 min, then filter again to obtain the soybean milk. Remove the fine particles and residues in the soybean milk.

[0017] As a preferred embodiment, the temperature for constant-temperature bamboo peeling of the soybean milk is 60-70 °C, and one piece of yuba can be peeled off every 10-15 min.

[0018] As a preferred embodiment, the drying temperature is 50-60 °C, and the drying time is 4-7 h.

[0019] Further explanation:

[0020] Red date: The dried ripe fruit of the plant Ziziphus jujuba Mill in the family Rhamnaceae.

[0021] Radix Fici Hirta: The root of the plant Ficus simplicissima Lour. in the family Moraceae. Specific implementation method

[0022] A method for preparing yuba using Radix Fici Hirta and red dates, comprising the following steps:

[0023] (1) Wash the Ficus hirta Vahl and red dates with a mass ratio of 5 - 10:1, then add water that is 5 - 10 times the total mass of the Ficus hirta Vahl and red dates, and boil at 90 - 100 °C for 0.5 - 1 h, filter to obtain the first filtrate and the first filter residue; add water with a mass 2 - 5 times that of the first filter residue, boil at 90 - 100 °C for 0.5 - 2 h, filter to obtain the second filtrate, combine the first filtrate and the second filtrate, and concentrate to 30 - 40% of the original total volume to obtain the concentrated liquid.

[0024] (2) Select high-quality soybeans with plump grains, no variegated colors, and no mildew, sieve out dust and impurities, use a peeling machine to crush and remove the skin of the soybeans, and then blow off the outer skin by means of wind power, etc. to obtain skinned soybeans; soak the skinned soybeans in water with a mass ratio of water to soybeans of 1:2 - 3, soak at 5 - 15 °C for 5 - 8 h, or soak at 15 - 25 °C for 3 - 5 h, and it is appropriate that the soaked soybeans are swollen and hard when pinched by hand and not soft, to obtain soaked soybeans.

[0025] (3) Mix the soaked soybeans, the concentrated liquid and water according to a mass ratio of 10:2 - 4:20 - 30, pour them into a grinder, and grind them into a delicate milky white soymilk with residue; use a centrifugal dryer or a filter pulp machine to filter the soymilk with residue, and after filtration, obtain soybean residue and crude soymilk. Wash the soybean residue with water again to fully filter out the slurry in the soybean residue, obtain secondary soybean residue and secondary crude soymilk, and repeat 1 - 3 times, with the standard that the soybean residue is loose when pinched by hand and there is no slurry water; combine the crude soymilk prepared multiple times, put it into a soymilk cooker, boil the soymilk at 90 - 100 °C for 5 - 15 min. During this period, if a large amount of foam surges up, an appropriate amount of defoaming oil or food defoamer can be added to defoam, and then filter again to remove the fine particles and residues in the crude soymilk to obtain refined soymilk.

[0026] (4) Let the refined soymilk flow into a yuba pot, heat it to 60 - 70 °C, and keep it for 10 - 15 min. An oily film will form on the surface of the soymilk. Cut the film in the middle into two pieces and lift it with a bamboo pole to obtain wet yuba, and cycle once every 10 - 15 min; place the wet yuba in an environment of 50 - 60 °C and dry it for 4 - 7 h. When the surface of the yuba is yellowish-white and bright and transparent, it can be packaged and stored in the warehouse.

[0027] Example 1

[0028] (1) Wash 10 kg of fresh Ficus hirta Vahl and 1 kg of fresh red dates, add 75 L of water, boil at 100 °C for 1 h, filter to obtain approximately 50 L of the first filtrate and approximately 15 kg of the first filter residue; add 50 L of water to the first filter residue, boil at 100 °C for 1 h, filter to obtain approximately 25 L of the second filtrate, combine the first filtrate and the second filtrate, and concentrate to 25 L to obtain the concentrated liquid.

[0029] (2) Select 50 kg of high-quality soybeans with plump grains, no variegated colors, and no mildew. Sift out the dust and impurities, use a peeling machine to crush and peel the soybeans, and then blow off the outer skin by wind to obtain peeled soybeans. Add 125 kg of water to the peeled soybeans and soak them at 15 °C for 5 h until the soaked soybeans are swollen and hard when pinched by hand and not soft, to obtain soaked soybeans.

[0030] (3) Mix 50 kg of soaked soybeans, 15 kg of concentrated liquid, and 125 kg of water, pour them into a grinding machine, and grind them into delicate milky white soymilk with residue. Use a centrifugal dryer or a slurry filter to filter the soymilk with residue. After filtration, obtain soybean residue and crude soymilk. Wash the soybean residue with water again to fully filter out the slurry in the soybean residue, obtaining soybean residue and secondary crude soymilk. Repeat this process 1 - 3 times until the soybean residue is loose when pinched by hand and there is no slurry water. Combine the crude soymilk prepared multiple times, put it into a soymilk cooker, boil it at 90 °C for 10 min, add 25 g of food-grade defoaming oil during this period, and then filter it again to remove the fine particles and dregs in the crude soymilk, obtaining refined soymilk.

[0031] (4) Let the refined soymilk flow into a yuba pot, heat it to 60 °C, and keep it at this temperature for 10 min. An oily film will form on the surface of the soymilk. Cut the film in the middle into two pieces and lift it with a bamboo pole to obtain wet yuba, repeating this process every 10 min. Place the wet yuba in an environment at 60 °C and dry it for 6 h. When the surface of the yuba turns yellowish-white and is bright and translucent, it can be packaged and stored in the warehouse.

[0032] The above embodiments only represent several implementation manners of the present invention. The description is relatively specific and detailed, but it should not be construed as a limitation on the scope of the invention patent. For those of ordinary skill in the art, without departing from the concept of the present invention, several modifications and improvements can still be made, and these all belong to the protection scope of the present invention.

Claims

1. A method for preparing yuba using Ficus hirta and red dates, characterized in that, It includes the following steps: Wash the Ficus hirta Vahl and red dates, then boil them with water, filter to obtain a concentrated liquid; Remove the skin of soybeans and soak them to obtain soaked soybeans; Mix the soaked soybeans, the concentrated liquid and water in a mass ratio of 10:2-4:20-30, grind, filter and boil to obtain soymilk; Keep the soymilk at a constant temperature to uncover the bamboo, and obtain yuba after drying; 2. The method for preparing yuba using Ficus hirta Vahl and red dates according to claim 1, wherein It also includes the following steps: Wash the Ficus hirta Vahl and red dates, then boil them with water, filter to obtain a first filtrate and a first filter residue, boil the first filter residue with water again and filter to obtain a second filtrate, combine the first filtrate and the second filtrate, and concentrate to 30-40% of the original total volume to obtain the concentrated liquid.

3. A method for preparing yuba using Ficus hirta Vahl and red dates according to claim 2, characterized in that, When the Ficus hirta Vahl and red dates are boiled for the first time, the amount of water added is 5-10 times the total mass of the Ficus hirta Vahl and red dates, the boiling temperature is 90-100°C, and the boiling time is 0.5-1 h; when the first filter residue is boiled, the amount of water added is 2-5 times the mass of the first filter residue, the boiling temperature is 90-100°C, and the boiling time is 0.5-2 h.

4. A method for preparing yuba using Ficus hirta and red dates according to claim 1, characterized in that, The mass ratio of the Ficus hirta Vahl to the red dates is 5-10:

1.

5. A method for preparing yuba using Ficus hirta and red dates according to claim 1, characterized in that, The soybeans are yellow soybeans.

6. A method for preparing yuba using Ficus hirta and red dates according to claim 5, characterized in that, When the yellow soybeans are soaked, the mass ratio of water to yellow soybeans is 1:2-3; soak at 5-15°C for 5-8 h, or soak at 15-25°C for 3-5 h.

7. A method for preparing beancurd sticks using Ficus hirta Vahl and red dates according to claim 6, characterized in that, It also includes the following steps: Boil the soymilk at 90-100°C for 5-15 min, then filter again to obtain the soymilk.

8. A method for preparing yuba using Ficus hirta Vahl and red dates according to claim 1, characterized in that, The temperature for uncovering the bamboo of the soymilk at a constant temperature is 60-70°C, and a piece of yuba can be uncovered every 10-15 min.

9. A method for preparing yuba using Ficus hirta Vahl and red dates according to claim 1, characterized in that, The drying temperature is 50-60°C, and the drying time is 4-7 h.