Manufacturing method of mustard dried tofu

A production method and technology of dried tofu, which is applied in the field of food processing, can solve the problems of single health function of dried tofu, achieve the effects of reducing blood viscosity, preventing hyperlipidemia, and reducing bean dregs

Inactive 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

But there is single defective of health care function in existing dried tofu

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] A kind of preparation method of mustard dried tofu is characterized in that: comprising the following steps:

[0020] (1) Weigh the following raw materials (kg) in parts by weight:

[0021] Soybean 1000, Asparagus 12, Mustard 45, Salvia 10, Horsetail 10, Mountain Dew 12, Cress 12, Pumpkin Flower 10, Pepper 20, Overlord Flower 5, Rhodiola 12, Polygonatum 12, Shiitake Mushroom 12, 10 mulberry leaves, 8 fresh reed roots;

[0022] (2) Wash and soak soybeans with water, and wash asparagus and other raw materials with water for later use;

[0023] (3) Grind all raw materials together, filter, and separate the slurry; grind the filter residue for another 1-2 times, and then separate the slurry until the filter residue is reduced by about 1 / 2, and combine the soybean milk liquid;

[0024] (4) Cooking milk: add soy milk to seasoning sauce equivalent to 0.5-1% of the weight of soy milk liquid, mix well, and heat to 98-100°C to obtain hot soy milk;

[0025] (5) Dosing: Add gyps...

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PUM

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Abstract

The invention discloses a manufacturing method of mustard dried tofu, which is made from the raw material by weight parts as following: soybeans 1000-1200, asparagus 10-12, brasenia schreberi 10-12, mustard 40-45, salvia miltiorrhiza 10-15, horsetail 10-12, mountain dew vegetables 10-12, angelica dahurica 10-12, water celery 10-12, pumpkin flower 10-12, Chinese cinquefoil herb 5-8, pepper 20-30, Rafflesia Arnoldi 5-8, rhodiola rosea 10-12, polygonatum odoratum 10-12, Chinese mushroom 10-12, mulberry leaves 10-12, and fresh reed rhizome 8-10; the dried tofu raw materials is added by many kinds of wild vegetables and traditional Chinese medicine health care ingredients with the homology of medicine and food, wherein the mustard has the functions of preventing hyperlipidemia, hypertension, heart disease and reducing blood viscosity etc., and no side effects with long-term eating. The invention uses multiple grinding processes; reduces the bean dregs and adds dietary fiber in the bean dregs into the soya-bean milk, which is good for human's gastrointestinal peristalsis and defecation.

Description

technical field [0001] The invention relates to a method for preparing mustard dried tofu, which 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 purpose of the present invention is to provide a method for prepar...

Claims

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Application Information

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