Preparation method of healthy dried bean curd
A production method and a technology for dried bean curd, which are applied in the field of health food, can solve the problems of no health care and treatment effect, and the effect of health care is not obvious, and achieve the effects of good treatment and health care effect, simple steps and fresh taste.
Inactive Publication Date: 2014-02-26
JIESHOU HONGLIANG FOOD
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Problems solved by technology
In life now, people pay more and more attention to food health, food health care or food therapy, but in the prior art, there are few examples of combining health care and therapeutic diet with the snacks that people often eat
In the prior art, dried tofu is common dried tofu, more than 90% of which are soybean raw materials. Although dried tofu itself is a very beneficial food for the human body, it has no targeted health care and therapeutic effects, or health care. The effect is not obvious
Method used
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Embodiment Construction
[0017] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further described below in conjunction with specific examples.
[0018] A method for making health-care dried tofu, comprising the following steps:
[0019] (1) Dosing: use bittern as coagulant, the dosage is to add 50 parts by weight of bittern chips per 1000 parts by weight of tofu raw material, and the temperature of soy milk is 80°C when making dosing;
[0020] (2) Squat work: Squat for 10 minutes after making the pulp, turn it in the tank for 3 times, squat for another 5 minutes, and suck out the yellow pulp water to expose the bean brain;
[0021] (3) Preparation of auxiliary materials: take 250 parts by weight of Chinese yam, 120 parts of winter bamboo shoots, 30 parts of carrots, and 30 parts of shiitake mushrooms, and add salt and monosodium glutamate for preparation. Mix and crush the yams, winter bamboo...
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Abstract
The invention discloses a preparation method of healthy dried bean curd, and belongs to the technical field of health food. The preparation method comprises following steps: (1) thick liquid curdling; (2) standing and water removing; (3) auxiliary material preparing, wherein, by weight, 250 parts of Chinese yam, 120 parts of winter bamboo shoot, 30 parts of carrot, and 30 parts of shiitake are taken; salt and monosodium glutamate are added for seasoning; Chinese yam, winter bamboo shoot, shiitake and carrot are mixed and smashed; and 100 weight pats of water is added for boiling; (4) material mixing, wherein beancurd jelly obtained in step (2) and a mixture obtained in step (3) are fully mixed, and then an obtained mixed material is allowed to stand for 10 to 20min for following processing; (5) covering with a plate; (6) pressing; and (7) cutting. The preparation method is simple, and is convenient for operating; taste of the healthy dried bean curd is fresh and tender; the healthy dried bean curd possesses excellent treatment effect and health care effect on hyperglycemia, and a certain degree of effect in reducing blood fat and blood pressure.
Description
Technical field: [0001] The invention relates to the technical field of health food, in particular to a method for preparing health-care dried tofu. Background technique: [0002] Dried tofu is a flavored snack food made from soybeans mixed with other raw materials. Dried tofu is rich in protein, and tofu protein is a complete protein. It not only contains 8 kinds of amino acids necessary for the human body, but also its ratio is close to the needs of the human body, and its nutritional value is high; the lecithin contained in dried tofu can be removed and attached to the blood vessel wall. Cholesterol, prevent vascular sclerosis, prevent cardiovascular disease, protect the heart; Dried tofu contains a variety of minerals, supplements calcium, prevents osteoporosis caused by calcium deficiency, promotes bone development, and is extremely beneficial to the bone growth of children and the elderly . In life now, people pay more and more attention to food health, food health c...
Claims
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Patent Timeline
Login to View More IPC IPC(8): A23C20/02A23L11/45
Inventor 李孝文
Owner JIESHOU HONGLIANG FOOD