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Dried chrysanthemum leaf tofu and its processing technology

A technology of dried tofu and chrysanthemum leaves is applied in the field of dried tofu with chrysanthemum leaves and its processing technology.

Inactive Publication Date: 2015-10-28
南京海鲸食品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Traditional smoked dried tofu should not be eaten too much, too much will cause excessive fire

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of dried chrysanthemum leaf tofu, the production components include the following raw materials in parts by weight: 35 parts of soybeans, 12 parts of brine, 10 parts of chrysanthemum leaves, 4 parts of garlic, 4 parts of ginger, 3 parts of table salt, 3 parts of licorice, and sodium citrate 1.5 parts, 6 parts of skimmed milk powder, 0.4 parts of allspice powder, 1.5 parts of cumin, 0.6 parts of pepper noodles, 0.6 parts of star anise powder, 0.5 parts of kaempferia powder, 0.6 parts of cinnamon powder, and 0.6 parts of tangerine peel powder.

[0022] The above-mentioned dried chrysanthemum leaf tofu processing technology comprises the following steps:

[0023] (1) Raw material weighing: take corresponding raw material components by weight, and soak soybeans;

[0024] (2) Refining: the soaked soybeans are operated by a separate refiner;

[0025] (3) Burning pulp: Put the ground pulp into a pot and cook at a temperature of 75-80°C, chop the chrysanthemum leaves an...

Embodiment 2

[0032] A kind of dried chrysanthemum leaf tofu, the production components include the following raw materials in parts by weight: 25 parts of soybeans, 8 parts of brine, 5 parts of chrysanthemum leaves, 1 part of garlic, 1 part of ginger, 1 part of table salt, 1 part of licorice, and sodium citrate 0.5 parts, 4 parts of skimmed milk powder, 0.2 parts of allspice powder, 0.8 parts of cumin, 0.3 parts of pepper noodles, 0.3 parts of star anise powder, 0.3 parts of kaempferia powder, 0.4 parts of cinnamon powder, and 0.3 parts of tangerine peel powder.

[0033] The above-mentioned dried chrysanthemum leaf tofu processing technology comprises the following steps:

[0034] (1) Raw material weighing: take corresponding raw material components by weight, and soak soybeans;

[0035] (2) Refining: the soaked soybeans are operated by a separate refiner;

[0036] (3) Burning pulp: Put the ground pulp into a pot and cook at a temperature of 75-80°C, chop the chrysanthemum leaves and put ...

Embodiment 3

[0043] A dried chrysanthemum leaf bean curd, the production components include the following raw materials in parts by weight: 30 parts of soybeans, 10 parts of brine, 8 parts of chrysanthemum leaves, 3 parts of garlic, 3 parts of ginger, 3 parts of table salt, 3 parts of licorice, and sodium citrate 1.2 parts, 6 parts of skimmed milk powder, 0.4 parts of allspice powder, 1.2 parts of cumin, 0.5 parts of pepper noodles, 0.5 parts of star anise powder, 0.5 parts of kaempferia powder, 0.6 parts of cinnamon powder, and 0.6 parts of tangerine peel powder.

[0044] The above-mentioned dried chrysanthemum leaf tofu processing technology comprises the following steps:

[0045] (1) Raw material weighing: take corresponding raw material components by weight, and soak soybeans;

[0046] (2) Refining: the soaked soybeans are operated by a separate refiner;

[0047] (3) Burning pulp: Put the ground pulp into a pot and cook at a temperature of 75-80°C, chop the chrysanthemum leaves and pu...

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PUM

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Abstract

The invention discloses a chrysanthemum leaf dried bean curd which comprises the following raw materials in parts by weight: 25-35 parts of soybeans, 8-12 parts of brine, 5-10 parts of chrysanthemum leaves, 1-4 parts of garlic, 1-4 parts of gingers, 1-3 parts of edible salt, 1-3 parts of liquorice, 0.5-1.5 parts of sodium citrate, 4-6 parts of skim milk powder, 0.2-0.4 part of allspice powder, 0.8-1.5 parts of fennels, 0.3-0.6 part of pepper powder, 0.3-0.6 part of anise powder, 0.3-0.5 part of kaempferol powder, 0.4-0.6 part of cinnamon powder and 0.3-0.6 part of pericarpium citri reticulatae powder. Compared with a conventional technology, the processing technology provided by the invention has the advantages that due to the combination of chrysanthemum leaves and soybean proteins, a fragrant taste is generated; a certain amount of the skim milk powder is added in a chrysanthemum leaf and soybean combination process, so that chrysanthemum leaves and soybean proteins can be tightly combined, and loosening of tofu due to the adding of hard substances is avoided; furthermore, the chrysanthemum leaf dried bean curd can clear away heat to remove toxin, prevent eaters from getting inflamed, and has a certain health-protection function.

Description

technical field [0001] The invention relates to a food, in particular to a dried chrysanthemum leaf tofu and a processing technology thereof. Background technique [0002] Chrysanthemum leaf is the tender head of chamomile, also known as chrysanthemum leaf and chrysanthemum brain. It is a well-known wild vegetable. Known as "Jinling Eight Fields". As the saying goes: "Nanjing people have a real treasure of health preservation, a mouthful of rice and a mouthful of grass." It shows that Nanjing people have a special liking for wild vegetables. Chrysanthemum leaves are sweet, slightly bitter, and warm. It is a kind of health-care vegetable, which has a good therapeutic and health-care effect. The whole herb is used in medicine, and has the effects of stopping bleeding, relieving pain, dispelling blood stasis and reducing swelling. [0003] Chrysanthemum leaf clears heat and cools blood, adjusts the middle and appetizers. Cure mainly dissipating blood stasis to stop bleedin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 许林新
Owner 南京海鲸食品厂