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.
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[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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