Spicy brown rice dried bean curd and preparation method thereof

A technology for brown rice and dried bean curd, applied in the field of food processing, can solve the problems of single dried bean curd variety and taste, unable to meet living standards, etc., and achieve the effect of enriching taste

Inactive Publication Date: 2014-10-22
马鞍山江心绿洲食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the dried tofu varieties and mouthfeel sold in the market are single,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] A kind of spicy brown rice dried tofu is made from the following raw materials in parts by weight (kg):

[0020] 100 soybeans, 20 brown rice, 10 buckwheat, 6 carrots, 1 cohosh, 1 red chili powder, 1 Sichuan pepper, 1 dogwood, 0.8 Imperata rhizome, 0.8 fangji, 1 iron leg grass, 0.7 umbrella sedge, 1 three-lens grass, rock sugar Grass 0.9, Red Bean 20, Gypsum 2, Nutritional Additive 4;

[0021] The nutritional additive is made of the following raw materials in parts by weight (kg): kudingcha 1, vitex leaf 2, coptis leaf 2, mulberry leaf 4, angelica 3, coconut milk 4, green beans 8, fish bone meal 10

[0022] The preparation method is as follows: (1) Add vitex leaves, coptis leaves, mulberry leaves, and angelica to 4 times the water and boil for 40 minutes on high heat, press filter to remove residues, and obtain nutrient solution;

[0023] (2) After crushing the green beans, add 3 times the water to beat them to obtain green soybean milk, grind the Kudingcha into tea ...

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PUM

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Abstract

The invention discloses a spicy brown rice dried bean curd, which is prepared from the following raw materials by weight part: 100-110 of soybean, 20-25 of brown rice, 10-15 of buckwheat, 6-7 of carrot, 1-2 of cimicifuga foetida, 1-2 of red pepper powder, 1-2 of Zanthoxylum bungeanum, 1-1.2 of cornus officinalis, 0.8-1 of rhizoma imperatae, 0.8-1 of Menispermaceae, 1-1.2 of Onychium contiguum Hope, 0.7-0.8 of Cyperus alternifolius L., 1-1.2 of Cyperus iria Linn, 0.9-1 of Sweet Broomwort Herb, 20-25 of red bean, 2-2.5 of gypsum, and 4-5 of a nutritional additive. The dried bean curd provided by the invention is spicy and delicious, and is tasty enough. The added anthoxylum bungeanum has the efficacy of warming the middle jiao and dispelling cold, invigorating stomach and removing dampness, relieving pain and killing insects, eliminating toxin and regulating qi flowing, relieve itching and dispelling fishy smell. The added carrot and cornus officinalis replenish a large number of trace elements needed by the human body, and enrich the taste of dried bean curd. In addition, the dried bean curd provided by the invention is added with a variety of Chinese herbal medicines in the process of processing, thus having the efficacy of clearing away heat and toxic materials, alleviating water retention and dispelling wind, promoting uresis and stopping bleeding, and promoting qi flow to activate blood.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to dried tofu, in particular to a spicy brown rice dried tofu and a preparation method thereof. Background technique [0002] Dried tofu is a folk snack with a long history. The traditional dried tofu is made of tofu made from a single soybean as raw material, which is convenient to eat. But the dried bean curd kind and mouthfeel of being sold on the market are single, more and more can't satisfy the needs of people's increasing living standard. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art and provides a spicy brown rice dried bean curd and a preparation method thereof. [0004] The technical scheme adopted in the present invention is: [0005] A spicy brown rice dried tofu is made from the following raw materials in parts by weight: [0006] Soybean 100-110, Brown rice 20-25, Buckwheat 10-15, Carrot 6-7, Cimicifuga ...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 邹祝才
Owner 马鞍山江心绿洲食品有限公司
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