Mushroom and celery dried bean-curd and preparation method thereof

A technology for shiitake mushrooms and dried bean curd, which is applied to the field of shiitake mushroom, celery, dried bean curd and its preparation, can solve the problems of lack of chewiness, poor taste, and low nutritional value of the finished dried bean curd, and achieves the effect of improving the taste.

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 e...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0019] A dried bean curd with mushrooms, celery, and tofu is made from the following raw materials in parts by weight (jin):

[0020] 100 soybeans, 10 purple sweet potato powder, 8 shiitake mushrooms, 5 celery, 1 light bamboo leaf, 2 perilla leaves, 1 bay leaf, 2 poria cocos, 2 lilies, 2 peony bark, 1 sealwort, 1 atractylodes macrocephala, 2 acacia bark, 1 Cyperus cyperus , Digupi 1, chicken bone grass 1.

[0021] A preparation method of shiitake mushrooms, celery and dried tofu, comprising the following steps:

[0022] (1) Soak soybeans in warm water at 30°C for 10 hours, remove and wash them, coarsely grind them into powder without adding water, add purple sweet potato powder, then add 7 times warm water for fine grinding, and filter to obtain raw soybean milk;

[0023] (2) Wash and soak the shiitake mushrooms, cut into cubes, wash and cut the celery into sections, put them into the pot together, stir-fry with peanut oil until fragrant, add water to grind after cooling, pas...

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PUM

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Abstract

The invention discloses mushroom and celery dried bean-curd. The mushroom and celery dried bean-curd is prepared from the following raw materials in parts by weight: 100-120 parts of soybeans, 10-15 parts of purple sweet potato flour, 8-10 parts of mushrooms, 5-6 parts of celery, 1-2 parts of lophatherum gracile, 2-3 parts of perilla leaf, 1-2 parts of bay leaf, 2-3 parts of poria, 2-3 parts of lily, 2-3 parts of tree peony bark, 1-2 parts of sealwort, 1-2 parts of bighead atractylodes rhizome, 2-3 parts of cortex albiziae, 1-2 parts of rhizome cyperi, 1-2 parts of cortex lycii radicis, and 1-2 parts of abrus cantoniensis hance. The dried bean-curd prepared by the method is additionally provided with mushrooms and celery to improve the taste of the dried bean-curd, and is chewy and unique in flavor after being frozen and then fried. As being additionally provided with a plurality of traditional Chinese medicinal health-care ingredients, the dried bean-curd has the effects of regulating vital energy and middle warmer, clearing heat, removing restlessness, strengthening spleen and stomach, resolving stagnation for tranquilization, and inducing diuresis for removing edema.

Description

technical field [0001] The invention relates to a bean product, in particular to a dried tofu with mushrooms and celery 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 adds traditional Chinese medicine health-care components to improve the nutritional value of the dried tofu, and adds shiitake mushrooms and celery to improve the taste of the dried tofu. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art, and provides dried bean curd with mushrooms, celery and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A kind of dried tofu with mushrooms and celery is made from the...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 陈瑞
Owner 陈瑞
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