Production method for fermented soy bean curds added with roxburgh roses

Abstract

The invention provides a production method for fermented soy bean curds added with roxburgh roses and belongs to the field of food production. The production method comprises the following steps of: steeping soy beans; carrying out thick liquid grinding and filtration; curdling the filtrated liquid; performing aging, pouring, squeezing and blocks drawing on the filtrated liquid; mildewing a mildew box and soy bean curds; airing the mildewed soy bean curds; and adding materials into the fermented soy bean curds and sealing up for storage to prepare the fermented soy bean curds. According to the production method provided by the invention, the roxburgh roses are fleshy in meat and sour and sweet in taste, and the fruits are rich in abundance of sugars, vitamins, carotene, organic acids, 20 amino acids and over 10 trace elements beneficial for human bodies; the fermented soy bean curds added with the roxburgh roses have the functions of promoting digestion and tonifying the spleen, and is used for treating retention of food and abdominal distension, dysentery, enteritis, vitamin c deficiency and the like; the roxburgh rose juice further plays the roles of preventing synthesis of N-nitro compounds in human bodies and preventing cancers; the fermented soy bean curds play the roles of delaying sentence, prolonging the female puberty and the like; moreover, the fermented soy bean curds prepared by the process are short in production period, high in success rate, good in taste, rich in flavor and full in taste. The longer the jar sealing time is, the more fragrant the fermented soy bean curds are.

Description

technical field [0001] The invention belongs to a food production process and relates to a production process of moldy tofu added with prickly pears. Background technique [0002] Moldy tofu is a traditional food loved by the Chinese people. It contains a variety of amino acids, minerals and B vitamins needed by the human body. It has high nutritional value and has the functions of appetizing, reducing internal heat and seasoning. The traditional method of moldy tofu is as follows: [0003] After the beginning of winter, cut the tofu into one-inch squares, and let the tofu dry in the wind until the four corners are browned. Put it on top, so that a layer of tofu and a layer of straw are put down one by one; then seal the carton and let it stand for ten days, until white hair grows on the tofu. In this way, it is greatly affected by the weather. When the weather is fine, the taste after production is good. When the weather is cloudy and rainy, the taste is relatively unsati...

AI Technical Summary

Problems solved by technology

In this way, it is greatly affected by the weather. The taste after production is good when the weather is fine, but the taste is relatively unsatisfactory when the weather is cloudy and rainy, and it may not even mold normally.