Stomach-invigorating and digestion-assisting dried bean curd with rice wine and preparation method thereof

A technology of invigorating stomach and eliminating food, rice wine and beans, applied in the field of dried tofu, can solve the problems of lack of chewiness, low nutrition and poor taste of finished dried tofu, and achieve the effect of improving nutritional value

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0015] A rice wine dried tofu for invigorating the stomach and eliminating food is made from the following raw materials in parts by weight (catties):

[0016] Soybean 100, rice wine 280, hawthorn 3, yam 2, gallinacea 2, galangal 1, tangerine peel 2, cassia twig 1, bay leaf 1, Amomum 2, Atractylodes macrocephala 1, lemongrass 1, corn silk 1, yellow core 1. Amla 1.

[0017] A preparation method of rice wine dried tofu for invigorating the stomach and eliminating food, comprising the following steps:

[0018] (1) Soak soybeans in warm water at 35°C for 8 hours, remove, wash and drain, blend rice wine with 3 times pure water, then mix with drained soybeans, send them to a refiner for grinding, and filter to obtain raw soy milk;

[0019] (2) Wash the hawthorn, gallinaceous gold, tangerine peel, amomum, put into the pot, add an appropriate amount of bran powder, stir-fry for 30 minutes, sieve off the bran powder, mix and grind the fried Chinese medicine with the remaining raw mat...

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PUM

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Abstract

The invention discloses a stomach-invigorating and digestion-assisting dried bean curd with rice wine, which is prepared from the following raw materials in parts by weight: 100-120 parts of soybean, 280-300 parts of rice wine, 3-4 parts of hawthorn, 2-3 parts of Chinese yam, 2-3 parts of endothelium corneum gigeriae galli, 1-2 parts of rhizoma galangae, 2-3 parts of pericarpium citri reticulatae, 1-2 parts of cassia twigs, 1-2 parts of bay leaves, 2-3 parts of fructus amomi, 1-2 parts of rhizoma atractylodis macrocephalae, 1-2 parts of lemon grass, 1-2 parts of corn stigma, 1-2 parts of wampee seeds and 1-2 parts of emblic leafflower fruits. According to the invention, soybean and rice wine are mixed and groundgrinded, so that not only are harmful components in soybean killed, but also the prepared dried bean curd has fragrance of rice wine. Various traditional Chinese medicine components with the stomach-invigorating and digestion-assisting effect are fried for the first time and then extracted by adding water, so that the traditional Chinese medicine components can be fully extracted, thereby, improving the nutritive value of the dried bean curd.

Description

technical field [0001] The invention relates to a dried bean curd, in particular to a rice wine dried bean curd for invigorating stomach and eliminating food 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. In the present invention, rice wine and soaked soybeans are mixed and refined, so that the dried bean curd has a unique flavor and the aroma of rice wine. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art, and provides rice wine dried bean curd for invigorating the stomach and eliminating food and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A rice wine dried tofu for invigora...

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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