Blood-pressure-lowering dried bean curd and production method thereof

A technology of dried tofu and celery juice, which is applied in the field of food processing and can solve problems such as poor taste

Inactive Publication Date: 2014-03-12
界首市吕长明清真食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

Hypertension is a chronic disease that requires long-term treatment to achieve a certain effect. Among the foods we eat daily, celery has a significant antihypertensive effect. Most people use its juice to drink to achieve the purpose of lowering blood pressure. Although celery juice has antihypertensive effect, but the taste is not good

Method used

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Examples

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Embodiment Construction

[0016] A kind of antihypertensive dried tofu, characterized in that: take 1000g of dried tofu with the following auxiliary materials: 2000g of celery juice solution; marinade: 15g of white sugar, 20g of refined salt, 5g of cooking wine, 7g of ligusticum, 9g of magnolia, 15g of kudzu root gram, Cimicifuga 9 grams, 9 grams of mulberry leaves, 9 grams of Scutellaria baicalensis, 10 grams of Xu Changqing; wherein the celery juice solution is made by adding 2-5 times the weight of fresh celery juice to squeeze; put the auxiliary materials weighed according to the configuration ratio Put it into 2000g celery juice solution and boil for 5 minutes, then add dried tofu and stew, cook on high heat for 5 minutes, then change to low heat, simmer for 1-2 hours, then remove; pack the dried tofu according to the weight Vacuum-pack the bag to check for air leakage; sterilize the packaged product with steam, the steam pressure is 4-6MP, the temperature is 120°C, and sterilize for 20 minutes; th...

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Abstract

The invention relates to the technical field of food processing and particularly relates to processing of dried bean curds. A production method comprises the following steps: putting dried bean curds into a spice prepared from celery juice to be marinated; bagging the marinated dried bean curds according to weights and carrying out vacuum-pumping packaging; checking whether an air leaking phenomenon occurs or not; sterilizing a packaged product by steam and controlling a steam pressure to 4MP-6MP and a temperature to 120 DEG C; sterilizing for 20 minutes; properly cooling the sterilized dried bean curds and externally packaging; and after packaging, storing.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to the processing of dried bean curd for reducing blood pressure. Background technique [0002] With the continuous improvement of people's living standards and great changes in dietary structure, the incidence and death of cardiovascular and cerebrovascular diseases in my country are also increasing, and the proportion of deaths in my country's total mortality has even reached about 40%. Hypertension has become a worrying issue. [0003] Hypertension is a common disease and frequently-occurring disease. The disease generally has a slow onset, and patients often have no symptoms in the early stage, or only have symptoms such as dizziness, headache, palpitations, and tinnitus. If it is not treated properly, it will become more serious common hypertension complications such as stroke, myocardial infarction and renal failure. Hypertension is also the most important risk f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 吕金友
Owner 界首市吕长明清真食品有限公司
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