Making process of smoked bean curd containing Chinese herbal medicine

Abstract

The invention discloses a making process of smoked bean curd containing Chinese herbal medicine, comprising the steps of selecting and preprocessing raw materials, soaking, milling bean milk, filtering bean milk, boiling bean milk, pointing bean milk, standing, breaking, loading into plates, squeezing, stripping and slicing, making soup, marinating and obtaining finished products, wherein 20-50 parts of bean product coagulating liquid containing Chinese herbal medicine are added into 3.5-4 parts of cooked bean milk to be stirred and standing is carried out for 10 minutes before pointing bean milk. In the soaking step, 15 parts of yellow serofluid are required to be added into every 5 parts of soybean for soaking the soybean, different Chinese herbal medicine prescriptions have different medical effects, Chinese herbal medicine is added into 15 parts of yellow serofluid, the yellow serofluid is boiled for 10-20 minutes by intense fire and then boiled for 10-30 minutes by soft fire, the yellow serofluid is cooled, 5 parts of soybean is added to be soaked, and the soaked soybean fully absorbs the ingredients of the Chinese herbal medicine. Spice is added into the yellow serofluid used for soaking the soybean to desalt aftertaste of the Chinese herbal medicine in bean curd, so that fragrance is added in the taste of the smoked bean curd. The smoke bean curd made by utilizing the process contains no chemical substance, and Chinese herbal medicine is added, so that the smoke bean curd has pure taste and original flavour and has disease prevention and health care effects.

Description

technical field [0001] The invention relates to a manufacturing process of bean products, in particular to a manufacturing process of fragrant dried Chinese herbal medicine. Background technique [0002] Dried tofu is a deep-processed product of tofu, a soy product obtained by marinating dried tofu. Therefore, when making Xianggan, you first need to make tofu. As we all know, in the process of tofu processing, coagulant is indispensable, and it is also a key factor that determines the quality of tofu, yield, deliciousness and freshness. Therefore, coagulation liquid is the most critical part of making high-quality tofu. At present, the coagulant of the bean curd made in my country has salt bittern, the chemical composition is (magnesium chloride, magnesium sulfate), gypsum, the chemical composition is (calcium sulfate, calcium chloride), Japanese gluconolactone etc., along with the continuous improvement of people's living standards The demand for quality of life is getting...

AI Technical Summary

Problems solved by technology

[0003] In the tofu making method described above, bittern or gypsum is used as a coagulant for tofu, which has a big disadvantage. They all contain large amounts of chemical components and minerals, which destroy the original flavor of tofu. Long-term consumption may be harmful to human health. The formation is unfavorable. Although the tofu made of plant coagulant dot pulp does not contain chemical components, it is only a green food. In addition to having edible value, it does not have the functions of curing diseases, preventing diseases, and maintaining health, so it cannot be included in the ranks of health foods.

[0004] Nowadays, due to the various pressures of life and work, people are prone to various chronic diseases. Taking medicine for a long time is not good for the body, and it is troublesome and expensive. If the traditional Chinese herbal medicine for various chronic diseases can be integrated into the dried , so that people can absorb the ingredients of Chinese herbal medicine while eating fragrant dried, eating and treating, preventing and killing two birds with one stone