Pickled pepper and lemon flavored dried bean curd and preparation method thereof
A technology of pepper lemon and dried tofu, which is applied to the field of pickled pepper lemon-flavored dried tofu and its preparation, can solve the problems of lack of chewiness, poor taste, and low nutrition of the finished dried tofu, and achieves the effects of beautiful appearance and improved nutritional structure.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment
[0018] A pickled pepper and lemon-flavored dried tofu is made from the following raw materials in parts by weight (catties):
[0019] 120 soybeans, 25 peanut kernels, 7 lemons, 2 kudzu root, 2 cucumber fragrances, 1 Polygonatum odoratum, 1 chicken claw grass, 1 purple golden bull, 2 rhodiola rosea, 1 acanthopanax peel, 1 snakehead sausage, 1 large thistle, 2 cassia seeds , yellow skin core 1, loofah 1, fenugreek 2.
[0020] A preparation method of pickled pepper and lemon-flavored dried tofu, comprising the following steps:
[0021] (1) Put soybeans and peanuts into the pot, add 1 times of bran powder, stir-fry for 30 minutes, sieve off the bran powder, soak in warm water at 34°C for 7 hours, remove the skin, and wash with water Clean, add 8 times warm water to refine, filter to obtain raw soybean milk;
[0022] (2) Mix Pueraria root, Cucumber Fragrance, Polygonatum Polygonatum, Gallinarum, Zijinniu, Rhodiola Rosea, Wujiapi, Channa sausage, Thistle, Cassia Seed, Yellow Pit, ...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com