Wild mushroom black fermented bean curd and production method thereof

A production method and a technology of wild fragrant mushrooms are applied in the field of soybean product processing, which can solve the problems of low nutritional value and health care function, single raw materials, etc., and achieve the effects of rich nutritional value, fine texture and mellow taste.

Inactive Publication Date: 2015-12-09
郎溪县睿智生产力促进中心有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the fermented bean curd on the market is made of soybeans, and the raw material is single, the nutritional value and health function are relatively low, and it is difficult to meet the health needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of fermented bean curd with wild mushroom black bean curd is made from the following raw materials in parts by weight:

[0022] 850 parts of black beans, 50 parts of yam, 20 parts of burdock, 20 parts of egg white, 13 parts of wild mushroom, 8 parts of black fungus, 10 parts of chestnut, 8 parts of lotus seeds, 18 parts of mango, 15 parts of blueberry, 10 parts of pineapple, 8 parts of green plum , 7 parts of edible alkali, 13 parts of seasoning.

[0023] Among them, first add 20 parts of shiitake mushrooms to 100 parts of black sesame oil to boil and dehydrate, then add 15 parts of dogwood leaves, 14 parts of licorice, 12 parts of Chinese toon, 10 parts of lemon basil, 10 parts of perilla, 5 parts of fragrant grains and 5 parts of Zanthoxylum bungeanum, continue to boil for 15 minutes, stop heating, add 12 parts of seaweed, 8 parts of gardenia and 7 parts of ginger flower and simmer for 5 minutes, filter while it is hot, add 12 parts of chili powder, 8 parts of ...

Embodiment 2

[0033] A kind of fermented bean curd with wild mushroom black bean curd is made from the following raw materials in parts by weight:

[0034] 900 parts of black beans, 45 parts of yam, 20 parts of burdock, 15 parts of egg white, 15 parts of wild mushroom, 10 parts of black fungus, 12 parts of chestnut, 6 parts of lotus seeds, 20 parts of mango, 18 parts of blueberry, 12 parts of pineapple, 10 parts of green plum , 8 parts of edible alkali, 14 parts of seasoning.

[0035] The preparation method of seasoning of present embodiment and black bean fermented bean curd is the same as embodiment 1.

Embodiment 3

[0037] A kind of fermented bean curd with wild mushroom black bean curd is made from the following raw materials in parts by weight:

[0038] 900 parts of black beans, 50 parts of yam, 25 parts of burdock, 20 parts of egg white, 15 parts of wild mushroom, 12 parts of black fungus, 15 parts of chestnut, 8 parts of lotus seeds, 22 parts of mango, 15 parts of blueberry, 15 parts of pineapple, 8 parts of green plum , 10 parts of edible alkali, 15 parts of seasoning.

[0039] The preparation method of seasoning of present embodiment and black bean fermented bean curd is the same as embodiment 1.

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PUM

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Abstract

The present invention discloses a wild mushroom black fermented bean curd and a production method thereof, which relates to the technical field of soybean product processing. The wild mushroom black fermented bean curd is produced by the following raw materials in parts by weight: 850-900 parts of black beans, 45-50 parts of Chinese yams, 20-25 parts of arctium lappa, 15-20 parts of egg white, 13-18 parts of wild mushrooms, 8-12 parts of black fungus, 10-15 parts of castanea mollissima, 6-8 parts of lotus seeds, 18-22 parts of mangoes, 15-20 parts of blueberries, 10-15 parts of pineapples, 8-12 parts of green plums, 6-10 parts of edible base, and 12-15 parts of seasonings. The wild mushroom black fermented bean curd uses black beans as main raw materials, and the Chinese yams, arctium lappa, wild mushrooms and other vegetables and fruits are added to prepare the black fermented bean curd which is rich in nutrition, delicious in taste, mellow in mouthfeel, and delicate in texture. Plant extract is used as brine to avoid the food safety hidden troubles caused by the use of chemical ingredient-containing brine.

Description

Technical field: [0001] The invention relates to the technical field of bean products processing, in particular to fermented bean curd with wild mushroom black bean curd and a preparation method thereof. Background technique: [0002] Fermented bean curd, also known as fermented bean curd, is a traditional folk delicacy of the Han nationality that has been passed down in China for thousands of years. It has a good taste and high nutrition, and is an enduring delicacy. Fermented bean curd, fermented soya bean and other soy products are the same as healthy foods highly recommended by nutritionists. Its raw material - dried tofu is originally a soybean product with high nutritional value, with a protein content of 15-20%, which is equivalent to meat, and is rich in calcium. During the production of fermented bean curd, it has been fermented by mold, so that the digestion and absorption rate of protein is higher and the vitamin content is richer. Because microorganisms decompo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 舒双平
Owner 郎溪县睿智生产力促进中心有限公司
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