Processing method of five-cereal bean curd

A processing method, the technology of five-grain tofu, which is applied in the field of food processing, can solve the problems of single nutritional components and taste, and achieve the effect of simple process steps, tender taste and balanced nutritional components

Inactive Publication Date: 2013-10-16
赵年丰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a processing method of five-grain tofu, which solves the shortcomings of traditional tofu with single nutritional components and taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A processing method of five-grain tofu is characterized in that it comprises the following steps:

[0012] (1) Weigh the following raw materials in parts by weight (kg): soybeans 35, corn 12, green beans 12, sorghum 12, black beans 12, rehmannia glutinosa 0.8, houttuynia cordata 1, paeonol 1.2, scrophulariaceae 1.2, Kudingcha 0.8 , Cassia seed 0.8, Hawthorn leaf 1, Honeysuckle 0.6, Vitex 0.6;

[0013] (2) Extract the rehmannia glutinosa, houttuynia cordata, paeonol cortex, scrophulariaceae, kudingcha, cassia seed, hawthorn leaf, honeysuckle, and vitex leaf with appropriate amount of water twice, combine the extracts, and then weigh the soybeans , corn, green beans, sorghum, and black beans are put into the extraction solution, add water until the beans are completely submerged, soak for 3 hours, then refine the pulp, filter and remove the bean dregs after grinding to obtain raw soybean milk, wash the bean dregs with appropriate amount of water once, filter, and merge in...

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PUM

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Abstract

The invention discloses a processing method of a five-cereal bean curd, which is prepared from the following raw materials by weight: 33-38 of soybeans, 8-13 of corn, 8-13 of green beans, 8-13 of sorghum, 8-13 of black beans, 1-1.5 of cortex moutan, 0.8-1.2 of Radix Rehmanniae, 1-1.5 of radix scrophulariae, 0.8-1.2 of Houttuynia cordata, 0.6-1 of Broadleaf Holly Leaves, 0.7-1.3 of hawthorn leaves, 0.5-0.8 of honeysuckle, 0.6-1 of cassia seeds, and 0.6-0.8 of Vitex negundo leaves. The five-cereal bean curd production method provided by the invention has simple steps. The soybeans, the corn, the green beans, the sorghum and the black beans are selected to replace the original single soybeans, so that the prepared bean curd has more balanced nutritional components and a more tender taste. Also the Radix Rehmanniae, the Houttuynia cordata, the cortex moutan and other Chinese medicinal components able to remove pathogenic heat from blood, bring a cooling effect and relieve summer heat, so that the product disclosed in the invention has health care value.

Description

technical field [0001] The invention relates to a method for processing five-grain tofu, which belongs to the technical field of food processing. Background technique [0002] Tofu is an indispensable item on the table of common people. The traditional tofu only has soybean as a raw material, and its nutritional content and taste are relatively simple. With the improvement of people's living standards, a single product can no longer meet the needs of the increasing consumption level. need. Contents of the invention [0003] The invention provides a processing method of five-grain tofu, which solves the disadvantages of single nutritional components and taste of traditional tofu. [0004] The present invention is achieved through the following technical solutions: [0005] A processing method of five-grain tofu is characterized in that it comprises the following steps: [0006] (1) Weigh the following raw materials in parts by weight: soybeans 33-38, corn 8-13, green bea...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 赵年丰
Owner 赵年丰
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