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Preparation method of broadleaf holly leaf fermented bean curd

A technology of Kudingcha and fermented bean curd, which is applied in the field of soy products, can solve the problems of insufficient, monotonous nutritional value, and single function, and achieve the effects of rich nutrition, unique flavor, and enhanced immunity

Active Publication Date: 2015-04-01
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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Effect test

Embodiment Construction

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

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

[0017] Soybeans 1000-1200, asparagus 10-12, pomegranate seeds 10-12, ginkgo leaves 10-12, mulberry leaves 10-12, fungus 10-12, mountain dew 10-12, green tea 10-12, celery 10- 12. Carrots 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 s...

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PUM

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Abstract

The invention discloses a preparation method of broadleaf holly leaf fermented bean curd wherein the raw materials in weight parts are as following: soybean 1000-1200, asparagus 10-12, pomegranate seed 10-12, ginkgo biloba 10-12, mulberry leaf 10-12, edible fungus 10-12, petasites tatewakianus kitam 10-12, green tea 10-12, celery 10-12 and carrot 10-12. The selected soybeans are grinded into slurry after soaking. Asparagus 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 broadleaf holly leaf 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 Kudingcha 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 Kudingcha 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 Kudingcha fermented bean curd i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 曹国平
Owner QINGYANG QUNYING GREEN FOOD DEV
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