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Method for processing sealwort bean curd

A sealwort and tofu technology, applied in the field of food processing, can solve the problems of single nutrition and taste, and achieve the effect of increasing human body function and simple process steps

Inactive Publication Date: 2013-10-30
JINCAIDI FOOD CO LTD
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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 polygonatum 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

[0014] A Polygonatum tofu is characterized in that it consists of the following raw materials in parts by weight (kg):

[0015] Soybeans 55, sealwort 5, jujube 3, mango 3, mung beans 8, Panax notoginseng 2, pumpkin flowers 1, chestnut leaves 0.8, coptis 0.8, mulberry leaves 1.2, hawthorn core 0.6, pomegranate leaves 0.8, epimedium 0.8, sticks Grass 0.6;

[0016] The processing method of described sealwort bean curd is characterized in that comprising the following steps:

[0017] (1) Decoct the above weighed notoginseng, pumpkin flower, chestnut leaf, coptis, mulberry leaf, hawthorn core, pomegranate leaf, epimedium, and stick grass with appropriate amount of water twice, and combine the extracts; then weigh Put the obtained soybeans and mung beans 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 to obtain raw soybean milk, wash the bean dregs with appropriate amount of w...

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PUM

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Abstract

The invention discloses a method for processing sealwort bean curd. The sealwort bean curd is prepared from the following raw materials in parts by weight: 50-60 parts of soybeans, 4-6 parts of sealwort, 3-5 parts of jujubes, 3-5 parts of mango, 5-10 parts of green beans, 1-2 parts of pseudo-ginseng, 1-1.5 parts of cushaw flowers, 0.8-1.2 parts of chestnut leaves, 0.7-1.1 parts of coptis chinensis, 0.8-1.2 parts of mulberry leaves, 0.5-0.8 part of hawthorn seeds, 0.6-0.9 part of pomegranate leaves, 0.6-1.2 parts of herba epimedii and 0.6-0.8 part of pseudostellaria heterophylla. According to the method provided by the invention, the process steps are simple; the sealwort bean curd is prepared by smashing a health-maintenance liliaceous plant, namely the sealwort, the jujubes and the like, and mixing the smashed materials with bean curd; Chinese herbal medicines such as the pseudo-ginseng and the coptis chinensis with an effect of reducing blood sugar are added, so that the function of a human body is improved and the sealwort bean curd has a healthcare value.

Description

technical field [0001] The invention relates to a processing method of polygonatum 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 sealwort bean curd, 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 Polygonatum tofu is characterized in that it consists of the following raw materials in parts by weight: [0006] Soybean 50-60, sealwort 4-6, jujube 3-5, mango 3-5, mung bean 5-10, notoginseng 1-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 麻志刚
Owner JINCAIDI FOOD CO LTD
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