Stomach stimulating and digestion promoting meat stuffing beancurd skin and preparation method thereof

A technology of bean skin and soybeans, which is applied in food preparation, food science, food ingredients, etc., can solve the problems of shape, composition, taste and cooking method difference, fried food in snacks, affecting health, etc., to achieve significant digestion and accumulation , The effect of regulating the Qi is remarkable, and the efficacy of the medicine is not lost

Inactive Publication Date: 2015-11-18
张霞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although both are called bean curd skin, they are quite different in shape, composition, taste and cooking methods.
At present, people like tofu skin as a snack, but there will be more fried food in the snack, which is easy to cause fire and affect health

Method used

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  • Stomach stimulating and digestion promoting meat stuffing beancurd skin and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A method for preparing Kaiweixiaoshi meat stuffing bean curd, comprising the following steps:

[0028] 1) Take 500 grams of soybeans and 400 grams of mung beans, and clean up the sundries in them, then wash them together with 300 grams of rice, soak them for one day, and set aside;

[0029] 2) Take 20 grams of cumin, 25 grams of cloves, 23 grams of cardamom, 15 grams of radish and 30 grams of divine comedy, and then grind them into powder for later use;

[0030] 3) Grind the soybeans, mung beans and rice soaked for one day while adding water, grind the above raw materials twice to grind the soybean milk, and then filter and separate the soybean dregs from the soybean milk through a filter device to obtain dreg-free soybean milk for later use;

[0031] 4) Pour the traditional Chinese medicine powder processed in step 3 into the filtered soybean milk and stir evenly, then pour it into the pot and boil for 5 minutes, turn off the heat and keep the pot at 70 degrees Celsius...

Embodiment 2

[0040] A method for preparing Kaiweixiaoshi meat stuffing bean curd, comprising the following steps:

[0041] 1) Take 1000 grams of soybeans and 600 grams of mung beans, clean up the sundries in them, then wash them with 450 grams of rice, soak them for one day, and set aside;

[0042] 2) Take 30 grams of cumin, 34 grams of cloves, 29 grams of cardamom, 27 grams of radish and 45 grams of divine comedy, and then grind them into powder for later use;

[0043] 3) Grind the soybeans, mung beans and rice soaked for one day while adding water, grind the above raw materials twice to grind the soybean milk, and then filter and separate the soybean dregs from the soybean milk through a filter device to obtain dreg-free soybean milk for later use;

[0044] 4) Pour the traditional Chinese medicine powder processed in step 3 into the filtered soy milk and stir evenly, then pour it into the pot and boil for 10 minutes, turn off the heat and keep the pot at 70 degrees Celsius, let it stand ...

Embodiment 3

[0053] A method for preparing Kaiweixiaoshi meat stuffing bean curd, comprising the following steps:

[0054] 1) Take 1500 grams of soybeans and 800 grams of mung beans, clean up the sundries in them, then wash them together with 600 grams of rice, soak them for one day, and set aside;

[0055] 2) Take 40 grams of cumin, 40 grams of cloves, 36 grams of cardamom, 32 grams of radish and 60 grams of divine comedy, and then grind them into powder for later use;

[0056] 3) Grind the soybeans, mung beans and rice soaked for one day while adding water, grind the above raw materials twice to grind the soybean milk, and then filter and separate the soybean dregs from the soybean milk through a filter device to obtain dreg-free soybean milk for later use;

[0057] 4) Pour the traditional Chinese medicine powder processed in step 3 into the filtered soybean milk and stir evenly, then pour it into the pot and boil for 10 minutes, turn off the heat and keep the pot at 90 degrees Celsius, ...

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Abstract

The present invention discloses a stomach stimulating and digestion promoting meat stuffing beancurd skin and a preparation method thereof. The stomach stimulating and digestion promoting meat stuffing beancurd skin includes the following main raw materials in weight ratio: soybeans 500-1500 grams, mung beans 400-800 grams, rice 300-600 grams, glutinous rice 300-500 grams, potato powder 200-400 grams, bean sprouts 150-300 grams, peas 100-200 grams, preserved meat 200-300 grams, fat pork 400-600 grams, coriandrum sativum 70-120 grams, bamboo shoots 200-300 grams, shii-take 170-210 grams, and eggs 250-400 grams, and includes the following traditional Chinese medicine accessary ingredients in weight ratio: cumin 20-40 grams, cloves 25-40 grams, alpinia katsumadai seeds 23-36 grams, radish seeds 15-32 grams, medicated leavens 30-60 grams, and perilla frutescens leaves 50-80 grams. The stomach stimulating and digestion promoting meat stuffing beancurd skin is fragrant, crisp and tasty in taste, is very delicious, is pleasant in aroma, is suitable for mass tastes, and has efficacies of promoting digestion.

Description

technical field [0001] The invention relates to a bean curd stuffed with appetizing and digesting meat and a preparation method thereof. Background technique [0002] Tofu skin is a traditional soy product of the Han nationality, and there are many famous dishes in the southern and northern regions of China. There are different names for tofu skin in various places, and there are two types: one is the tofu skin that is formed after the surface of the soy milk is boiled with a natural oil film, picked up and dried, also called oil skin, yuba, and tofu skin. It is marked with oil skin; the second is pressed tofu skin (thousand sheets, dried tofu), which is similar to dried tofu, but thinner (obviously thicker than oil skin, which can be regarded as ultra-thin dried tofu), slightly dry, and sometimes thinner. Add salt, the taste is different from that of tofu, this entry will be marked with thousands of sheets for identification. Although both are called bean curd skin, they ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L33/00
CPCA23V2002/00A23V2200/32
Inventor 张霞
Owner 张霞
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