Spicy and hot fermented dried bean curd and preparation method thereof
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A fermented bean and spicy technology, applied in the field of bean products, can solve the problems of indigestion and absorption, low nutrition and poor taste of finished bean curd
Inactive Publication Date: 2015-06-03
JIANGXI GEGE FOOD
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[0002] Traditional dried tofu is made from a single soybean as raw material, and the tofu made from deep processing is easy to eat and is popular among consumers. However, the finished dried tofu has low nutrition, poor taste, and is difficult to digest and absorb.
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[0018] A spicy fermented dried tofu is made from the following raw materials in parts by weight (catties):
[0020] A kind of preparation method of spicy fermented beancurd, comprises 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 warm water at 30°C for 10 hours, wash them after peeling, use 70°C hot water, and the ratio of soybeans to water is Refining at a ratio of 1:6, heat treatment at 100°C for 25 minutes after filtration;
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Abstract
The invention discloses a spicy fermented dried tofu, which is made of the following raw materials in parts by weight: 80-100 soybeans, 15-20 black soybeans, 2-3 polygonatum odoratum, 1-2 corn silks, 1-2 sweet potato leaves, 2-3 wolfberry leaves, 1-2 chestnut leaves, 2-3 big green leaves, 2-3 kudzu root, 1-2 cucumber fragrance, 1-2 citron, 2-3 bergamot flowers, 1-2 turmeric, stick grass 1-2, Angelica dahurica 2-3; black beans are added to the dried tofu produced by the present invention to enrich the nutritional components of the dried tofu, fermenting the soy milk makes the nutritional components in the finished dried tofu more easily digested and absorbed, adding spicy seasoning to cover up the dried tofu The original fermented taste makes the dried tofu have a spicy flavor, adding a variety of traditional Chinese medicine health ingredients, so that the dried tofu has the effects of lowering cholesterol, nourishing the kidney and spleen, nourishing the stomach and promoting body fluid, nourishing yin and lungs, cooling blood to stop bleeding, detoxifying and beautifying, diuretic and laxative .
Description
technical field [0001] The invention relates to a bean product, in particular to a spicy fermented dried bean curd 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 easy to eat and is popular among consumers. However, the finished dried tofu is not high in nutrition, has a poor taste, and is difficult to digest and absorb. In the present invention, black beans are added to improve the nutritional value of the dried bean curd, and the nutritional components in the dried bean curd are easily digested and absorbed by the human body through fermentation. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art and provides a spicy fermented dried bean curd and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A spicy fermented dried tofu is m...
Claims
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Application Information
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