Preparation method of ginseng fermented bean curd
A technology of fermented bean curd and soybeans, applied in the field of soy products, can solve the problems of single function, insufficient, monotonous nutritional value, etc., and achieve the effects of rich nutrition, enhanced immunity and unique taste
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[0015] The preparation method of ginseng fermented bean curd is characterized in that it comprises the following steps:
[0016] (1) Weigh the raw materials according to the following parts by weight:
[0017] Soybean 1000-1200, fresh sugarcane leaves 10-12, black plum meat 10-12, lotus 10-12, yellow mustard seed 10-12, shiitake mushroom 10-12, mountain dew vegetable 10-12, light tempeh 10-12, Chinese kale 10-12, broccoli 10-12,
[0018] (2) Soak the selected soybeans and grind them into a slurry. Add fresh sugarcane leaves and other ingredients into water to grind, filter to remove slag, combine with soybean milk, cook a bit of brine, add soybean defoamer, and press it into a white dry compact ;
[0019] (3) Enter the white dry billet into the mold room, add mucor, and carry out the first fermentation for 1 to 3 days, then put it in the 60-70℃ drying room, bake it for 2-3 hours until it becomes 3-4 dry, and then spray water on the surface Moist, add mucor for the second time, and f...
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