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Dried tofu with shiitake mushrooms and celery and preparation method thereof

A technology of shiitake mushrooms and dried tofu, which is applied in the field of shiitake mushrooms, celery, tofu and its preparation, which can solve the problems of lack of chewiness, low nutrition and poor taste of the finished dried tofu, and achieve the effect of improving the taste

Inactive Publication Date: 2015-08-12
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

[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 dried bean curd with mushrooms, celery, and tofu, which is prepared from the following raw materials in parts by weight: soybeans 100-120, purple sweet potato powder 10-15, mushrooms 8-10, celery 5-6, bamboo leaves 1-2, Perilla leaf 2-3, bay leaf 1-2, poria cocos 2-3, lily 2-3, moutan bark 2-3, sealwort 1-2, atractylodes macrocephala 1-2, acacia bark 2-3, Cyperus cyperi 1-2 , Digupi 1-2, chicken bone grass 1-2; add shiitake mushrooms and celery to improve the mouthfeel of dried tofu in the dried tofu produced by the present invention, make dried tofu rich in chewiness and unique flavor by freezing and deep-frying the dried tofu, Adding a variety of traditional Chinese medicine health care ingredients makes the dried tofu have the effects of regulating qi and neutralizing, clearing heat and eliminating troubles, invigorating the spleen and stomach, relieving stagnation and calming the nerves, diuresis and swelling.

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