Brazil nut dried bean curd and preparation method thereof

A technology for dried bean curd and soybean is applied in the field of dried bean curd from Brazil nut and its preparation, which can solve the problems of single dried bean curd in nutrition and taste, need to be enriched and strengthened, and single in taste, etc., so as to achieve a simple production method and a good diet. and health effects, unique flavor effects

Inactive Publication Date: 2016-12-21
敖芸皎
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional dried tofu is made from a single soybean. During the production process, common seasonings such as salt and pepper are added. The taste is relatively simple. If you eat it for a long time, you will feel that the taste is poor and boring, and

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of brazil nut dried tofu is made from the following raw materials in parts by weight:

[0020] 20 parts of Brazil nuts, 30 parts of soybeans, 5 parts of spinach, 5 parts of indica rice, 4 parts of mung beans, appropriate amount of water, 3 parts of Panax notoginseng, 2 parts of michelia, 1 part of lemongrass, 1 part of linden leaf, 1 part of pine needles, black bean powder 2 copies;

[0021] The preparation method of described brazil nut dried tofu may further comprise the steps:

[0022] (1), clean and remove impurities from Brazil nuts, add 3 times of water to make a slurry, and obtain Brazil nut juice;

[0023] (2), spinach is removed impurity, rinses with water, adds the brazil juice that step (1) obtains, beating, obtains mixed juice;

[0024] (3), stir-fry the indica rice and mung beans until they are fragrant, put them into a grinder, add the mixed juice obtained in step (2) to grind, filter, and obtain miscellaneous grains, fruit and vegetable pulp;

...

Embodiment 2

[0029] A kind of brazil nut dried tofu is made from the following raw materials in parts by weight:

[0030] 30 parts of Brazil nuts, 50 parts of soybeans, 10 parts of spinach, 12 parts of indica rice, 8 parts of mung beans, appropriate amount of water, 6 parts of Panax notoginseng, 3 parts of michelia, 2 parts of lemongrass, 2 parts of linden leaves, 3 parts of pine needles, black bean powder 5 copies;

[0031] The preparation method of described brazil nut dried tofu may further comprise the steps:

[0032] (1), clean and remove the Brazil nuts, add 5 times of water to make a slurry, and obtain the Brazil nut juice;

[0033] (2), spinach is removed impurity, rinses with water, adds the brazil juice that step (1) obtains, beating, obtains mixed juice;

[0034] (3), stir-fry the indica rice and mung beans until they are fragrant, put them into a grinder, add the mixed juice obtained in step (2) to grind, filter, and obtain miscellaneous grains, fruit and vegetable pulp;

[...

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PUM

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Abstract

The invention discloses Brazil nut dried bean curd which is prepared from: Brazil nuts, soya beans, spinach, indica rice, mung bean, water, panax notoginseng, michelia figo, lemongrass, leaves of ficus religiosa, pine needles and black soybean powder. A preparation method includes the steps of: 1) preparing Brazil nut pulp; 2) preparing a mixed pulp; 3) preparing coarse cereal and fruit and vegetable pulp; 4) preparing a nutrient solution; 5) preparing a filtrate; and 6) uniformly mixing the coarse cereal and fruit and vegetable pulp, the filtrate and the black soybean powder to prepare the dried bean curd. The dried bean curd overcomes of monotonic taste of conventional dried bean curd. The Brazil nuts, the spinach, the indica rice, the mung bean and the like coarse cereal and fruit and vegetable nutrient components are added to the dried bean curd with addition of health-caring beneficial components such as the panax notoginseng, the black soybean powder and the like, so that the dried bean curd has unique taste, is mellow and refreshing, contains abundant proteins, amino acids and microelements and the like nutrients, is easy to digest and absorb, and has excellent dietary therapy and health caring effects.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a Brazil nut dried tofu and a preparation method thereof. Background technique [0002] Dried tofu is the abbreviation of dried tofu. It is a reprocessed product of tofu. It is a traditional Chinese delicacy. It is salty and refreshing, hard and tough, not bad after a long time, and convenient to eat. It is liked by consumers. [0003] Traditional dried tofu is made from a single soybean. During the production process, common seasonings such as salt and pepper are added. The taste is relatively simple. If you eat it for a long time, you will feel poor and boring. Along with the raising of people's living standard, more and more higher to the requirement of food, the dried bean curd with nutritional labeling and taste single can't satisfy people's demand. Contents of the invention [0004] The purpose of the present invention is to solve the above-mentioned deficiencie...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 敖芸皎
Owner 敖芸皎
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