Preparation method of purslane fermented bean curd

The technology of purslane and fermented bean curd is applied in the field of preparation of purslane fermented bean curd, which 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: 2013-08-21
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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Comparison scheme
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Embodiment Construction

[0015] The preparation method of purslane fermented bean curd comprises the following steps:

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

[0017] Soybeans 1000-1200, asparagus 10-12, pepper leaves 10-12, overlord flower 10-12, emblica 10-12, mountain dew 10-12, horsetail 10-12, spinach 10-12, cress 10-12,

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

[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 days, add edible salt to the white dry base after the second ferment...

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Abstract

The invention discloses a preparation method of a purslane fermented bean curd. The preparation method includes: weighing the following raw materials by weight part: 1000-1200 of soybeans, 10-12 of asparagus, 10-12 of pepper leaves, 10-12 of pitaya flowers, 10-12 of emblic leafflower fruits, 10-12 of mountain dew vegetables, 10-12 of horsetail, 10-12 of spinacia oleracea, and 10-12 of cress, 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, adding water into 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 purslane 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 purslane fermented 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 purslane fermented 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 purslane fermented bean curd is c...

Claims

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Application Information

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