Milky dried bean curd processed with wine and preparation method thereof

A technology of dried tofu and milk flavor, applied in the field of dried tofu, which can solve the problems of poor taste, no chewiness, and low nutrition of finished dried tofu

Inactive Publication Date: 2013-12-18
陈瑞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional dried tofu is made from a single soybean as a raw material, and the tofu made from deep processing is easy to eat and is popular among consumers. However, the finished dried tofu is not nutritious, tastes poor, and has no chewiness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0016] A wine-made milk-flavored dried tofu is made from the following raw materials in parts by weight (catties):

[0017] Soybean 140, whey powder 60, panax notoginseng powder 5, tangerine peel 2, fig 2, pomegranate peel 1, Polygonatum 1, Chuanqiong 1, Malan 2, Imperata 1, Grass jelly 1, Turmeric 2, Cyperus 1, Stick Stick grass 1, Digupi 1, appropriate amount of white wine.

[0018] A method for preparing wine-made milk-flavored dried tofu, comprising the following steps:

[0019] (1) Mix an appropriate amount of white wine and Panax notoginseng powder, keep warm at 45°C for 4 hours, add pure water 4 times the weight of the wine to blend, put the soybeans into the blended medicinal wine to soak, remove and wash and drain after 7 hours;

[0020] (2) Add whey powder to 10 times boiling water, stir well, cool to 40°C, mix with the above-mentioned drained soybeans, send it to a refiner, perform grinding treatment, centrifuge to remove slag, and obtain raw soybean milk ;

[00...

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PUM

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Abstract

The invention discloses a milky dried bean curd processed with wine. The milky dried bean curd processed with wine is prepared from the following raw materials in parts by weight: 140-150 parts of soybeans, 60-70 parts of whey powder, 5-6 parts of pseudo-ginseng powder, 2-3 parts of pericarpium citri reticulatae, 2-3 parts of figs, 1-2 parts of pomegranate barks, 1-2 parts of radix polygonati officinalis, 1-2 parts of Sichuan lovage rhizome, 2-3 parts of Indian kalimeris herb, 1-2 parts of lalang grass rhizome, 1-2 parts of mesona blume, 2-3 parts of turmeric, 1-2 parts of rhizoma cyperi, 1-2 parts of pseudostellaria heterophylla, 1-2 parts of cortex lycii radicis and an appropriate amount of white spirit. According to the invention, soybeans are soaked by white spirit with pseudo-ginseng powder and are then mixed with milk to be groundgrinded, so that the prepared dried bean curd not only has fragrance of wine, but also has milky fragrance. Traditional Chinese medicine components are added, so that the dried bean curd has the effects of tonifying spleen and appetizing, nourishing yin and moisturizing lung, cooling blood and diminishing swelling, regulating qi and middle warmer and using diuretic of hydragogue to alleviate water retention and relaxing bowls.

Description

technical field [0001] The invention relates to dried tofu, in particular to a milk-flavored dried tofu made from wine and a preparation method thereof. Background technique [0002] Traditional dried tofu is made from a single soybean as a raw material, and the tofu made by deep processing is convenient to eat and is popular among consumers. However, the finished dried tofu is not high in nutrition, has a poor taste, and has no chewiness. The invention soaks the soybeans in medicinal wine, and then mixes them with milk for refining, so that the prepared dried beans have the taste of milk wine and unique flavor. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art, and provides a wine-made milk-flavored dried bean curd and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A wine-made milk-flavored dried tofu is made from the following raw materials in parts ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 陈瑞
Owner 陈瑞
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