Mutton dried bean curds and preparation method thereof

A technology for mutton sauce and mutton, which is applied in the field of food processing, can solve the problems of no health care effect, can not satisfy consumers, etc., and achieve the effects of beautiful color and luster, enhanced nutritional value and rich flavor.

Inactive Publication Date: 2015-01-21
HEFEI FENGLUOHE BEAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the dried tofu sold in the market does not have health care effects and cannot meet the needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] A dry mutton paste is characterized in that it is made from the following raw materials in parts by weight (kg):

[0021] 200 soybeans, 20 barley, 4 longan, 5 aloe vera, 23 mutton, 3 rice wine, 4 butter, 3 glucose syrup, 8 sea buckthorn powder, 10 freeze-dried fungus powder, 8 egg white, 30 buckwheat, 2 Codonopsis, 4 epimedium, tonic Bone fat 1, notopterygium 2, silkworm 4, Fufang vine 2, vine root 1, wood fish stone powder 20, gypsum 4.5, sweet noodle sauce 20, nutritional additives 7;

[0022] The nutritional additive is made of the following raw materials in parts by weight (kg): 10 coffee beans, 11 sheep intestines, 8 spinach, 7 garlic paste, and 3 butter;

[0023] The preparation method is as follows: (1) Stir-fry the coffee beans, add 3-4 times of water to grind, filter and remove the slag, and get the coffee liquid; cut the sheep intestines into sections, mix them with the coffee liquid, and boil for 25-30 minutes on low heat. After 10 minutes, the sheep...

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PUM

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Abstract

The invention provides mutton dried bean curds and a preparation method thereof. The mutton dried bean curds are prepared from the following raw materials in parts by weight: 200-210 parts of soybeans, 20-21 parts of coix seeds, 4-5 parts of longan, 5-6 parts of aloes, 23-24 parts of mutton, 3-4 parts of yellow rice or millet wine, 4-5 parts of butter, 3-4 parts of glucose syrup, 8-9 parts of hippophae rhamnoides linn powder, 10-11 parts of agaric freeze-dried powder, 8-9 parts of egg white, 30-35 parts of buckwheat, 2-3 parts of codonopsis pilosula, 4-5 parts of epimedium brevicornu maxim, 1-2 parts of fructus psoraleae, 2-3 parts of notopterygium incisum, 4-5 parts of convolvulaceae, 2-3 parts of euonymus fortunei, 1-2 parts of clematis peterae hand.mazz., 20-25 parts of limonite powder, 4.5-5 parts of gypsum, 20-22 parts of sweet soybean sauce and 7-8 parts of a nutritional supplement. The dried bean curds have beautiful color and luster after being baked and have rich flavor; the formula is reasonable and the mutton is added so that the taste of the mutton dried bean curds is delicious and the nutritional value of the mutton dried bean curds is improved; and a plurality of traditional Chinese medicines including epimedium brevicornu maxim, fructus psoraleae and the like are matched so that the mutton dried bean curds have the effects of tonifying qi and kidney.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to dried tofu, in particular to a dried mutton sauce and a preparation method thereof. Background technique [0002] Dried tofu is a folk snack with a long history. It is made of soybean mixed with other raw materials. It is rich in nutrition and widely loved by consumers. But most of the dried tofu sold in the market does not have health care effect, and can not meet the needs of consumers. Contents of the invention [0003] The object of the present invention is to provide a dried mutton sauce and a preparation method thereof, which has the characteristics of good taste, nutrition and health. [0004] The technical scheme adopted in the present invention is: [0005] A dry mutton sauce is characterized in that it is made from the following raw materials in parts by weight: [0006] 200-210 soybeans, 20-21 barley, 4-5 longan, 5-6 aloe, 23-24 mutton, 3-4 rice wine...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 王朴
Owner HEFEI FENGLUOHE BEAN FOOD
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