Spicy and hot fermented dried bean curd and preparation method thereof
A fermented bean and spicy technology, applied in the field of bean products, can solve the problems of poor taste, indigestion and absorption, and low nutrition of finished bean curd
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[0017] Examples:
[0018] A spicy fermented dried bean curd is made from the following parts by weight (jin):
[0019] Soybean 80, Black Bean 20, Polygonatum odoratum 2, Corn Silk 1, Sweet Potato Leaf 1, Medlar Leaf 2, Chestnut Leaf 1, Daqing Leaf 2, Pueraria lobata Root 2, Cucumber Fragrant 1, Citron 1, Bergamot Flower 2, Turmeric 1, Stick Cobra 1, Angelica dahurica 2.
[0020] A preparation method of spicy fermented dried bean curd includes the following steps:
[0021] (1) Put the soybeans and black beans into the oven, bake them at 100°C for 10 minutes and 15 minutes respectively, take them out and soak them in 30°C warm water for 10 hours, clean them after peeling, and use 70°C hot water. 1:6 for refining, heat treatment at 100°C for 25 minutes after filtration;
[0022] (2) Mix polygonatum odoratum, corn silk, sweet potato leaves, wolfberry leaves, chestnut leaves, big green leaves, kudzu root, cucumber incense, citron, bergamot, turmeric, columbine, and Angelica dahurica, add 1...
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