Preparation method of hawthorn fermented bean curd

A technology of fermented bean curd and hawthorn, which is applied in the field of soy products, can solve the problems of monotonous nutritional value, single function, and insufficient, and achieve the effects of exciting the central nervous system, rich nutrition, and enhancing immunity

Active Publication Date: 2013-08-28
QINGYANG QUNYING GREEN FOOD DEV
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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

Method used

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Example Embodiment

[0015] The preparation method of hawthorn 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 sugarcane leaf 10-12, Bawang flower 10-12, broken rice mustard 10-12, mulberry leaf 10-12, fried black bean 10-12, mountain dew 10-12, eagle tea 10-12, Chinese cabbage 10-12, carrot 10-12,

[0018] (2) Soak the selected soybeans and grind them into pulp, add fresh sugarcane leaves and other ingredients to the pulp, filter to remove slag, combine with soybean milk, cook some brine, add soy products defoaming agent, and press into white dry blanks ;

[0019] (3) The white dry blanks enter the mold room, add Mucor mold, and after the first fermentation for 1 to 3 days, take them to the drying room at 60-70 ℃, bake for 2-3 hours to 3-4% dry, and then sprinkle water on the surface Moist, add Mucor for the second time, ferment for the second time, 1...

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PUM

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Abstract

The present invention discloses a preparation method of hawthorn fermented bean curd. The weight parts of raw materials are as following: soybean 1000-1200, fresh sugar cane leaves 10-12, pitaya flower10-12, cardamine 10-12, mulberry leaf 10-12, fried black beans 10-12, mountain dew dish 10-12, eagle tea 10-12, cabbage 10-12 , and carrot 10-12. The steps are: grinding the well-selected soybeans into slurry after soaking; adding water into fresh sugar cane leaves and other ingredients and grinding them into slurry; filtering and discarding the residue; blending the resultant with soybean milk; adding brine after boiling; adding bean product antifoaming agent and pressing them into white dry blank for fermentation. Because the health care component of traditional Chinese medicine is added, the prepared hawthorn fermented bean curd has the advantages of unique taste and rich nutrition and is beneficial to health.

Description

technical field [0001] The invention relates to the field of bean products, in particular to a preparation method of hawthorn 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 hawthorn 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 hawthorn fermented bean curd is characteriz...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 曹国平
Owner QINGYANG QUNYING GREEN FOOD DEV
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