High-nutrient spiced dried bean curds and making method thereof

A high-nutrition technology of dried tofu, which is applied in the field of soybean products processing, can solve the problems of reducing the nutritional value and taste of dried tofu, unreasonable combination of raw material components, and low utilization rate of materials, so as to improve the comprehensive utilization rate and scientific preparation method Reasonable, effect-enhancing effect

Inactive Publication Date: 2016-10-12
ANHUI HONGHUA FOOD
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AI Technical Summary

Problems solved by technology

[0003] In the current production process of dried tofu, due to the unreasonable combination of raw materials and imperfect manufacturing process, the produced dried tofu has a bitter taste, no toughness, no bite, strong fragrance, and low utilization rate of substances.
In order to make the dried bean curd mor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A high-nutrition five-spice dried tofu is made from the following substances in parts by weight:

[0029] 50 parts of soybeans, 20 parts of brine, 0.6 parts of ginger, 0.5 parts of fennel, 0.8 parts of star anise, 1 part of Zanthoxylum bungeanum, 0.6 parts of tangerine peel, 0.5 parts of cinnamon, 5 parts of table salt, 5 parts of Coptis chinensis, 4 parts of summer without, 3 parts of Qingfeng vine , 4 double-faced needles.

[0030] A preparation method of high-nutrition spiced tofu, comprising the steps of:

[0031] (1) Soybean treatment: first wash the soybeans to remove impurities, then soak them in water 3 to 4 times the total mass, heat to keep the water temperature at 31-33°C, and soak for 5-6 hours until the soybean surface is bright and wrinkle-free until the bean skin is easily detached from the watercress;

[0032] (2) Soymilk preparation: Mix soaked soybeans with 0.8 times the mass of clear water, then add enzyme preparation of 0.2% of the total mass of cl...

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PUM

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Abstract

The invention discloses high-nutrient spiced dried bean curds. The high-nutrient spiced dried bean curds are made from soybeans, brine, fresh ginger, fennel, star anise, pepper, pericarpium citri reticulatae, cassia bark, salt, rhizoma coptidis, rhizoma corydalis decumbentis, caulis sinomenii and radix zanthoxyli. The dried bean curds made through the method are strong in aroma, smooth and tender in mouthfeel and rich in nutrition, has the drug effect functions of dispelling wind and relieving pain, promoting blood circulation to remove blood stasis, clearing and activating the channels and the collaterals and clearing heat and achieving disinfection and is especially suitable for being eaten by the aged; in addition, the making method is scientific and reasonable, the comprehensive utilization ratio of the substances is increased by 10%-15%, the making cost is well reduced, and the high popularization value is achieved.

Description

technical field [0001] The invention relates to the field of bean product processing, in particular to a high-nutrition spiced dried bean curd and a preparation method thereof. Background technique [0002] Dried tofu, one of the traditional bean products of the Han nationality, is a reprocessed product of tofu. Salty and refreshing, hard and tough, it will not go bad after a long time. It is a delicacy in all major Chinese cuisines. Dried tofu is rich in nutrients, containing a lot of protein, fat, carbohydrates, and also contains calcium, phosphorus, iron and other minerals needed by the human body. Salt, fennel, Chinese prickly ash, aniseed, dried ginger and other seasonings are added to dried tofu during the production process. [0003] In the current production process of dried tofu, due to unreasonable combination of raw materials and imperfect manufacturing process, the produced dried tofu has a bitter taste, no toughness, no bite, no strong fragrance, and low utili...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 舒亚舒红云
Owner ANHUI HONGHUA FOOD
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