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Chrysanthemum heat-clearing bean curd and preparation method thereof

A technology of chrysanthemum and tofu, which is applied in the field of food processing, can solve problems such as flatulence and soybeans that are difficult to arouse people's appetite, and achieve the effect of unique taste and rich nutrition

Inactive Publication Date: 2014-03-19
左自英
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  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

But its situation was once embarrassing, boiled soybeans are difficult to arouse people's appetite, and will cause flatulence

Method used

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Embodiment Construction

[0017] Chrysanthemum Qingre Tofu consists of the following raw materials in parts by weight (kg):

[0018] Soybean 250, chrysanthemum 30, brown rice 65, buckwheat 52, asparagus 20, bracken 28, cress 20, aloe 10, mulberry 16, dark plum 8, cassia 2, rehmannia leaf 1, gluconolactone amount, health additive 4 , appropriate amount of water.

[0019] Among them, the nutritional and health additives are composed of the following raw materials in parts by weight (kg): moxibustion licorice 25, moutan cortex 2, astragalus 12, spirulina 3, grape leaves 3, hemp seed 2, Codonopsis 2, Yizhi kernel 1, honey bucket flower 6. Epimedium 2, barley oil 2, rice germ soup 12, appropriate amount of water.

[0020] The preparation method comprises the steps of:

[0021] (1) After the chrysanthemum is washed, add 3 times the amount of water to grind it into a slurry, and pass it through a 40-mesh filter to get a thick chrysanthemum slurry;

[0022] (2) Wash and dry brown rice and buckwheat, grind t...

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Abstract

The invention discloses a chrysanthemum heat-clearing bean curd and a preparation method thereof. The chrysanthemum heat-clearing bean curd is composed of soybean, chrysanthemum, unpolished rice, buckwheat, asparagus, bracken, water fennel, aloe, mulberry, black plum, semen cassiae, rehmannia leaf and other raw materials. The chrysanthemum heat-clearing bean curd and the preparation method have the beneficial effects that the preparation method comprises the steps of soaking carefully selected soybean, then grinding into soybean milk, grinding unpolished rice, buckwheat and other components into a pulp with addition of water, filtering to removing residues, merging with the soybean milk, cooking thoroughly, adding brine, and adding the health-care traditional Chinese medicine components into the ingredients; and the prepared chrysanthemum heat-clearing bean curd has the advantages of being unique in taste, rich in nutrition, and beneficial for health.

Description

field of invention [0001] The invention relates to the field of food processing, more specifically to a tofu and a preparation method thereof. Background technique [0002] Soybean is an extremely rich and cheap food with protein content. But its situation was once embarrassing. Cooked soybeans are difficult to arouse people's appetite and will cause flatulence. People needed a better way to eat soybeans, and later, tofu was invented by making soy milk with brine. The birth of tofu completely changed the fate of soybeans. Tofu makes it easier for the human body to absorb and utilize soybean protein; the soft and flexible personality of tofu leaves a lot of room for creativity for Chinese who are good at cooking, so tofu has been made into a wide variety of dishes to suit different regions people's tastes and preferences. All of these sublimate ordinary soybeans. Today, it has a history of more than 2,100 years, and is deeply loved by the people of our country, neighbori...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 左自英
Owner 左自英
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