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Preparation method of Apocynum venetum fermented bean curd

A technology of apocynum and fermented bean curd, which is applied in the field of preparation of apocynum fermented bean curd, can solve the problems of single function, monotonous nutritional value, insufficient and the like, and achieve the effects of rich nutrition and unique taste

Inactive Publication Date: 2015-03-18
汤双晖
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although each of the listed has a special taste, it is relatively monotonous and has insufficient nutritional value and single function. It is necessary to increase its health-care nutrients in fermented bean curd to meet the health needs of consumers.

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] The preparation method of fermented bean curd is characterized in that: comprises the following steps:

[0016] (1) Weigh the raw materials according to the following parts by weight:

[0017] Soybean 1000-1200, fresh asparagus 10-12, peanut shell 10-12, lotus leaf 10-12, mulberry leaf 10-12, mushroom 10-12, mountain dew 10-12, green tea 10-12, Shanghai Green 10-12, Carrot 10-12,

[0018] (2) Soak the selected soybeans and grind them into a slurry. Add fresh asparagus and other ingredients to grind them with water, filter to remove slag, combine with soybean milk, cook them in brine, add soy product defoamer, and press them into white dry Blank;

[0019] (3) The white dry billet enters the mold room, adds mucormycetes, and after the first fermentation for 1 to 3 days, take it to the drying room at 60-70°C, bake it for 2-3 hours until it is 3-4 dry, and then sprinkle water on the surface Wet, add mucormycetes for the second time, ferment for the second time, after 1-2...

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Abstract

The invention discloses a preparation method of an Apocynum venetum fermented bean curd. The preparation method includes: weighing the following raw materials by weight part: 1000-1200 of soybeans, 10-12 of fresh asparagus, 10-12 of peanut shells, 10-12 of lotus leaves, 10-12 of mulberry leaves, 10-12 of mushrooms, 10-12 of mountain dew vegetables, 10-12 of green tea, 10-12 of Brassicachinensis L., and 10-12 of carrots, soaking the carefully selected soybeans and then grinding them into a slurry, adding water to the fresh asparagus and other components and grinding them into a slurry, performing filtering to remove residue, then combining the slurry with the soybean slurry, carrying out cooking and brine mixing, adding a bean product defoamer, pressing the mixture into a white dry blank to undergo fermentation. Health care Chinese medicinal ingredients are added during blending, so that the prepared Apocynum venetum fermented bean curd has the advantages of unique taste, rich nutrition, and salubrity, etc.

Description

technical field [0001] The invention relates to the field of bean products, in particular to a preparation method of apocynum bean curd. Background technique [0002] Fermented bean curd, also known as fermented bean curd, is a traditional food that is loved by the masses because of its special taste. There are red square, cabbage fermented bean curd and stinky fermented bean curd commonly found in the market. Although each of the enumerations has a special taste, it is relatively monotonous and has insufficient nutritional value and single function. It is necessary to increase its health-care nutrients in fermented bean curd to meet the health needs of consumers. Contents of the invention [0003] The invention provides a preparation method of apocynum bean curd, which has unique flavor, rich nutrition and health care function. [0004] Technical scheme of the present invention is: [0005] The preparation method of apocynum fermented bean curd is characterized in that...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 汤双晖
Owner 汤双晖