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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

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 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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Embodiment Construction

[0015] The preparation method of ginseng fermented bean curd is characterized in that: comprising the following steps:

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

[0017] 1000-1200 soybeans, 10-12 fresh sugarcane leaves, 10-12 black plum meat, 10-12 lotus flowers, 10-12 yellow mustard seeds, 10-12 shiitake mushrooms, 10-12 mountain dew vegetables, 10-12 light tempeh, kale 10-12, broccoli 10-12,

[0018] (2) Soak the selected soybeans and grind them into pulp, add fresh sugarcane leaves and other ingredients to grind them with water, filter to remove slag, combine with soybean milk, cook in brine, add soybean 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, ferme...

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PUM

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Abstract

The invention discloses a preparation method of ginseng fermented bean curd wherein the raw materials in weight parts are as following: soybean 1000-1200, fresh sugarcane leaf 10-12, dark plum meat 10-12, lotus 10-12, yellow mustard 10-12, mushroom 10-12, petasites tatewakianus kitam 10-12, light fermented soya bean 10-12, Chinese Broccoli 10-12 and broccoli 10-12. The selected soybeans are grinded into slurry after soaking. Fresh sugarcane leaf and other ingredients are grinded with added water, filtered and slag-removed and then mixed with soybean milk. The brine is added and defoamer for soybean products is added after boiling. The resultant is pressed into white dry blank for fermentation. Ingredients of Chinese traditional medicine are added. Prepared genseng fermented bean curd is provided with features like unique taste, rich nutrition, and is beneficial for health etc.

Description

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

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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