Manufacture method of buckwheat dried bean curd

Abstract

The invention discloses a manufacture method of buckwheat dried bean curd. The buckwheat dried bean curd is made from the following raw materials in parts by weight: 1000-1200 parts of soybeans, 10-12 parts of wolfberries, 10-12 parts of vegetables, 40-45 parts of buckwheat, 10-15 parts of salvia miltiorrhiza, 10-12 parts of horsetail, 10-12 parts of petasites tatewakianus kitam, 10-12 parts of radix angelicae, 10-12 parts of cress, 10-12 parts of cushaw flowers, 5-8 parts of potentilla chinensis, 20-30 parts of hot pepper, 5-8 parts of pitaya flowers, 10-12 parts of burdock, 10-12 parts of radix polygonati officinalis, 10-12 parts of lentinus edodes, 10-12 parts of folium mori, 8-10 parts of lilies, 8-10 parts of fructus rosae laevigatae, 5-8 parts of folia perillae acutae, 3-6 parts of moutan bark, and 3-4 parts of broadleaf holly leaves. According to the invention, the multiple edible wild herbs and the multiple health protection components with homology of medicine and food of traditional Chinese medicine are added into the raw materials of the buckwheat dried bean curd, and the proteins of the buckwheat contains abundant lysine and trace elements such as iron, manganese, zinc and magnesium, as well as dietary fiber. As the manufacture method adopts grinding processes for multiple times, bean dregs are reduced; and as dietary fiber in the bean dregs is added into soya-bean milk, the soya-bean milk is favorable to gastrointestinal motility of people, and assists in defecation.

Description

technical field [0001] The invention relates to a method for making dried buckwheat bean curd, 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. At present, buckwheat dried tofu is mostly made by 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 ...

AI Technical Summary

Problems solved by technology

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