Mushroom dried becurd preparation method

Abstract

The invention discloses a mushroom dried bean curd preparation method, which is prepared by using the following raw materials in parts by weight: 1000-1200 parts of soybean, 10-12 parts of Gracilaria lemaneiformis, 10-12 parts of Brasenia schreberi, 30-40 parts of mushrooms, 10-15 parts of Salvia miltiorrhiza, 10-12 parts of Equisetum hiemale, 10-12 parts of Petasites tatewakianus Kitam, 10-12 parts of angelica roots, 10-12 parts of cresses, 10-12 parts of pumpkin flowers, 5-8 parts of Potentilla chinensis, 20-30 parts of hot peppers, 5-8 parts of pitaya flowers, 10-12 of green tea, 10-12 parts of white fungi, 10-12 parts of o red tangerine peels and 10-12 parts of Chinese chives. Since various wild vegetables and medicine-food homologous traditional Chinese medicine healthcare components are added into dried bean curd raw materials and the mushrooms have an effect of improving immunity, can prevent and resist cancers and are beneficial to health, the mushroom dried bean curd does not have a side effect when the mushroom dried bean curd is eaten for a long term. Besides, since a multiple-time grinding process is adopted, bean dregs are reduced, dietary fibers in the bean dregs are added into soymilk, the gastrointestinal motility of human bodies is improved and the defecation is facilitated; and since brine contains various traditional spices and also contains components such as American ginseng, the human body immunity is improved and the life is prolonged.

Description

technical field [0001] The invention relates to a method for preparing dried shiitake mushrooms and tofu, which belongs to the technical field of food processing. Background technique [0002] Soybean contains rich and comprehensive nutrients. It integrates high protein, essential amino acids and various trace elements necessary for the human body. Foods made from soybeans are the best food for people with high blood pressure, diabetes and obesity to keep fit. At present, soybeans can be processed into a variety of convenient soy products. Among them, dried tofu, tofu, and fennel are nutritious foods because their protein is higher than that of chicken and lean meat. Traditional soaking, refining, filtering, boiling, adding brine, and gypsum to make tender tofu, and then extruding to make dried tofu. But there is the defective of single health care function in existing dried tofu. Contents of the invention [0003] The purpose of the present invention is to provide a ki...

AI Technical Summary

Problems solved by technology

But there is single defective of health care function in existing dried tofu