Oat dried bean curd preparation method

Abstract

The invention discloses an oat dried bean curd preparation method. The oat dried bean curd is prepared from the raw materials of, by weight, 1000-1200 parts of soybean, 10-12 parts of schoberia-like asparagus root, 10-12 parts of water-shield, 40-45 parts of oat, 10-15 parts of salvia miltiorrhiza, 10-12 parts of scouring rush, 10-12 parts of Japanese butterbur, 10-12 parts of angelica root, 10-12 parts of water dropwort, 10-12 parts of cushaw flower, 5-8 parts of Chinese cinquefoil herb, 20-30 parts of chili, 5-8 parts of pitaya flower, 10-12 parts of kirilow rhodiola, 10-12 parts of tremella, 10-12 parts of vermilion, and 10-12 parts of mulberry leaf. According to the invention, various potherbs and medicinal and edible traditional Chinese medicine health-care components are added into dried bean curd raw materials. Oat has high nutritive value. Oat has high protein content among cereal crops, balanced 8 amino acids necessary for human bodies, higher vitamin E content than rice and wheat, and high vitamin B content. When oat is eaten for a long time, no side effect is caused. With a multi-grinding process, bean residue is reduced, and dietary fiber in bean residue is added into soymilk. Therefore, human gastrointestinal movement is facilitated, and defecation is assisted.

Description

technical field [0001] The invention relates to a method for making dried oatmeal and 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 object of the present invention is to provide a method for preparing dried oa...

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Problems solved by technology

But there is single defective of healt