Radix astragali bean curd and preparation method thereof

Abstract

The invention discloses milkvetch root bean curd and a preparation method thereof, and relates to the field of food processing, and the milkvetch root bean curd comprises the following raw materials by weight: 500 grams of soybeans, 15 grams of milkvetch roots, 10 grams of magnesium chloride and water. According to the milkvetch root bean curd, through the milkvetch root and magnesium chloride synergistic solidification technology and the double soaking and mixed pulping technology, fusion of effective components (milkvetch root polysaccharide and saponin) of milkvetch roots and soybean protein is achieved, and the health-care function and taste of the bean curd are improved.

Description

Technical Field

[0001] The present invention relates to food processing technology, and particularly to an astragalus membranaceus tofu and a preparation method thereof. Background Art

[0002] Tofu is a traditional soy product mainly made from soybeans, with a long history. When making tofu, soybeans are first soaked, ground, and filtered to obtain soy milk, and then a coagulant is added to make the protein in the soy milk coagulate, and finally formed into tofu. According to the texture, there are tender tofu and firm tofu. Tender tofu has a delicate texture, melts in the mouth, and has a high water content; firm tofu is relatively tough and has a lower water content.

[0003] Tofu is rich in nutrition and is an important source of high-quality plant protein. Its amino acid composition is close to human needs and is easy to digest and absorb. At the same time, it also contains various minerals such as calcium, iron, and magnesium, as well as bioactive components such as soy isoflavones, and has health care effects such as reducing cholesterol and preventing osteoporosis.

[0004] Tofu plays an important role in Chinese food culture and is a frequent guest in home-cooked dishes. It can be made into classic dishes such as cold tofu and mapo tofu, and can also be incorporated into various soups. It is deeply loved by the public and has spread to all over the world.

[0005] Traditional tofu mostly uses soybeans as a single raw material, and there are limitations in taste and nutritional value. Traditional tofu uses soybeans as raw materials, which are rich in nutrition but lack functional health care components; existing tofus added with Chinese medicinal materials have problems such as low release rate of active ingredients, rough taste, and residue of medicinal residues. Summary of the Invention

[0006] The purpose of the present invention is to provide an astragalus membranaceus tofu and a preparation method thereof to solve the above deficiencies in the prior art.

[0007] To achieve the above purpose, the present invention provides the following technical solution: An astragalus membranaceus tofu and a preparation method thereof, the raw materials of which include, by weight: 500 grams of soybeans, 15 grams of astragalus membranaceus, 10 grams of magnesium chloride, and water.

[0008] Further, the preparation method includes:

[0009] The preparation method includes:

[0010] S1. Select 500 grams of soybeans, 15 grams of astragalus membranaceus, 10 grams of magnesium chloride, and water, and place them separately for standby;

[0011] S2. Soak the soybeans in S1 for 8 - l0 hours, and soak the astragalus membranaceus in warm water for 30 minutes to 1 hour to obtain soaked soybeans and astragalus membranaceus. After draining the soaked soybeans and astragalus membranaceus, mix them and wash three times;

[0012] S3. Add the soaked soybeans and soaked astragalus membranaceus in S2 to 2500 ml of water, stir and mix to obtain a mixture containing soaked soybeans, soaked astragalus membranaceus and water;

[0013] S4. Grind the mixture containing soaked soybeans, soaked astragalus membranaceus and water in S3 into a slurry containing residues;

[0014] S5. Filter the slurry containing residues in S4 through a filter cloth with a fineness of 100 - 140 meshes to obtain a mixed slurry;

[0015] S6. Put the mixed slurry in S5 into a pot and heat it to boiling. When boiling, skim off the foam on the surface of the boiling slurry, maintain the boiling time for 5 minutes, pause heating, and let the boiling slurry cool naturally to 75 - 95 °C;

[0016] S7. Add 10 grams of magnesium chloride to no less than 20 ml of water and stir until it is completely dissolved in water to obtain a magnesium chloride solution;

[0017] S8. Slowly pour the magnesium chloride solution in S7 into the slurry at 75 - 95 °C in S6, and stir synchronously to make the magnesium chloride solution and the slurry mix evenly. Let it stand for 15 minutes to form bean curd;

[0018] S9. Put the bean curd in S8 into a mold, wrap it with a wet cloth soaked in water, cover it with a heavy object on the top of the wet cloth soaked in water, and press for 20 - 30 minutes to obtain a block of tofu;

[0019] S10. Remove the heavy object on the top of the block of tofu in S9, separate the block of tofu from the mold to obtain astragalus membranaceus tofu.

[0020] Further, cut the astragalus membranaceus tofu in S10 into pieces and store them in a refrigerator at 4 °C.

[0021] Further, the soybeans are non - genetically modified soybeans.

[0022] Compared with the prior art, an astragalus membranaceus tofu and its preparation method provided by the present invention realize the fusion of the effective components (astragalus polysaccharides, saponins) of astragalus membranaceus and soy protein through the astragalus membranaceus and magnesium chloride synergistic coagulation technology, double - soaking and mixed grinding process, improving the health care function and taste of tofu. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the following will briefly introduce the drawings required to be used in the embodiments. Obviously, the drawings described below are only some embodiments recorded in the present invention. For those of ordinary skill in the art, other drawings can also be obtained based on these drawings.

[0024] Figure 1Schematic diagram of the manufacturing process provided by the embodiments of the present invention. Detailed implementation manners

[0025] To enable those skilled in the art to better understand the technical solutions of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings.

[0026] Embodiment 1:

[0027] Please refer to Figure 1 , a kind of astragalus membranaceus tofu and its preparation method, the raw materials thereof by weight include: 500 grams of soybeans, 15 grams of astragalus membranaceus, 10 grams of magnesium chloride and water.

[0028] The preparation method includes:

[0029] S1. Select 500 grams of soybeans, 15 grams of astragalus membranaceus, 10 grams of magnesium chloride and water, and place them separately for standby;

[0030] S2. Soak the soybeans in S1 for 8 - 10 hours, and soak the astragalus membranaceus in warm water for 30 minutes to 1 hour to obtain soaked soybeans and astragalus membranaceus. After draining the soaked soybeans and astragalus membranaceus, mix them and wash three times;

[0031] S3. Add the washed soaked soybeans and soaked astragalus membranaceus in S2 to 2500 ml of water, stir and mix to obtain a mixture containing soaked soybeans, soaked astragalus membranaceus and water;

[0032] S4. Grind the mixture containing soaked soybeans, soaked astragalus membranaceus and water in S3 into a slurry containing dregs;

[0033] S5. Filter the slurry containing dregs in S4 through a filter cloth with a fineness of 100 - 140 meshes to obtain a mixed slurry;

[0034] S6. Put the mixed slurry in S5 into a pot and heat it to boiling. When boiling, skim off the foam on the surface of the boiling slurry, and maintain the boiling time for 5 minutes. Then pause heating to make the boiling slurry cool naturally to 75 - 95 °C;

[0035] S7. Add 10 grams of magnesium chloride to no less than 20 ml of water and stir until it is completely dissolved in water to obtain a magnesium chloride solution;

[0036] S8. Slowly pour the magnesium chloride solution in S7 into the slurry at 75 - 95 °C in S6, and stir synchronously to make the magnesium chloride solution and the slurry mix evenly. Let it stand for 15 minutes to form bean curd;

[0037] S9. Put the bean curd in S8 into a mold, wrap it with a wet cloth soaked in water, cover it with a heavy object on the top of the wet cloth soaked in water, and press for 20 - 30 minutes to obtain a tofu block;

[0038] S10. Remove the pressing weight above the tofu block in S9, separate the tofu block from the mold to obtain astragalus membranaceus tofu.

[0039] Cut the astragalus membranaceus tofu in S10 into pieces and store them in a refrigerator at 4°C.

[0040] The soybeans are non-genetically modified soybeans.

[0041] Select 500 grams of non-genetically modified soybeans and 100 grams of sliced astragalus membranaceus and soak them in water respectively. The soaking time for Northeast soybeans is 8 - 10 hours, and the astragalus membranaceus is soaked in warm water for 30 minutes to 1 hour until both the astragalus membranaceus and soybeans are completely soaked. After soaking, drain the water, mix the soaked soybeans and soaked astragalus membranaceus together for cleaning, and drain again. After draining, add 2500 ml of water, then grind the mixture into a slurry. Filter the slurry through a 120-mesh filter cloth to obtain a slurry. Put the obtained slurry into a pot and boil it. After maintaining the boiling time for 5 minutes, stop heating and let it cool naturally to 85°C. Add a magnesium chloride solution to the cooled slurry and stir evenly. Let it stand for 15 minutes to make tofu jelly. Put the tofu jelly into a mold pre-lined with a wet cloth, spread it flat, wrap the tofu jelly completely with the wet cloth, press it with a heavy object for 25 minutes to make astragalus membranaceus tofu. Separate the astragalus membranaceus tofu from the mold, cut it into pieces, and store it in a 4°C area.

[0042] Only some exemplary embodiments of the present invention have been described above by way of illustration. Undoubtedly, for those of ordinary skill in the art, without departing from the spirit and scope of the present invention, the described embodiments can be modified in various different ways. Therefore, the above drawings and descriptions are illustrative in nature and should not be construed as limiting the scope of protection of the claims of the present invention.

Claims

1. A method for preparing Astragalus membranaceus tofu, characterized in that, Its raw materials by weight include: 500 grams of soybeans, 15 grams of astragalus membranaceus, 10 grams of magnesium chloride, and water.

2. The preparation method of astragalus membranaceus tofu according to claim 1, characterized in that, The preparation method includes: S1. Select 500 grams of soybeans, 15 grams of astragalus membranaceus, 10 grams of magnesium chloride, and water, and place them separately for later use. S2. Soak the soybeans in S1 for 8 - 10 hours, and soak the astragalus membranaceus in warm water for 30 minutes to 1 hour to obtain soaked soybeans and astragalus membranaceus. After draining the soaked soybeans and astragalus membranaceus, mix them and wash three times. S3. Add the washed soaked soybeans and soaked astragalus membranaceus in S2 to 2500 ml of water, stir and mix to obtain a mixture containing soaked soybeans, soaked astragalus membranaceus, and water. S4. Grind the mixture containing soaked soybeans, soaked astragalus membranaceus, and water in S3 into a slurry containing residues. S5. Filter the slurry containing residues in S4 through a filter cloth with a fineness of 100 - 140 meshes to obtain a mixed slurry. S6. Put the mixed slurry in S5 into a pot and heat it to boiling. When boiling, skim off the foam on the surface of the boiling slurry, and maintain the boiling time for 5 minutes. Then pause heating and let the boiling slurry cool naturally to 75 - 95 °C. S7. Add 10 grams of magnesium chloride to no less than 20 ml of water and stir until it is completely dissolved in water to obtain a magnesium chloride solution. S8. Slowly pour the magnesium chloride solution in S7 into the slurry at 75 - 95 °C in S6, and stir synchronously to make the magnesium chloride solution and the slurry mix evenly. Let it stand for 15 minutes to form bean curd. S9. Add the bean curd in S8 into a mold, wrap it with a wet cloth soaked in water, cover it with a heavy object on top of the wet cloth soaked in water, and press for 20 - 30 minutes to obtain a block of tofu. S10. Remove the heavy object on top of the block of tofu in S9, and separate the block of tofu from the mold to obtain astragalus membranaceus tofu.

3. The preparation method of astragalus membranaceus tofu according to claim 2, characterized in that, Cut the astragalus membranaceus tofu in S10 into pieces and store them in a refrigerator at 4 °C.

4. The preparation method of the astragalus membranaceus tofu according to claim 1, characterized in that, The soybeans are non-genetically modified soybeans.

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