Lonicera fragrantissima subsp. standishii dried bean curd and production method thereof

A technology of dried tofu and fitness fruit, which is applied in the field of dried tofu and its preparation, can solve the problems of nutritional components that need to be enriched and strengthened, nutritional components and taste of single dried tofu, and single taste, so as to achieve good therapeutic and health effects , simple production method, unique flavor effect

Inactive Publication Date: 2017-01-04

陈桂杰

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AI-Extracted 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

Embodiments of the present invention have broken through the relatively single taste of traditional dried bean curd, by introducing the nutritious ingredients of fruit and vegetable miscellaneous grains such as fitness fruit, coriander, brown rice, oats into the middle of dried bean curd ingredients, and adding health-...

Abstract

The invention discloses Lonicera fragrantissima subsp. standishii dried bean curd. The Lonicera fragrantissima subsp. standishii dried bean curd is produced by Lonicera fragrantissima subsp. standishii, soybean, caraway, brown rice, oat, water, cordyceps militaris, apple blossom, radix glycyrrhizae, mint leaf, corn stigma and sweet potato powder. A production method of the Lonicera fragrantissima subsp. standishii dried bean curd includes the steps of firstly, producing Lonicera fragrantissima subsp. standishii juice; secondly, producing mixed juice; thirdly, producing cereal-fruit vegetable pulp; fourthly, producing nutritional liquid; fifthly, producing filtrate; sixthly, evenly mixing the cereal-fruit vegetable pulp, the nutritional liquid, the filtrate and the sweet potato powder to obtain the Lonicera fragrantissima subsp. standishii dried bean curd. The Lonicera fragrantissima subsp. standishii dried bean curd has the advantages that the defect that traditional dried bean curd is single in flavor is broken through, fruit-vegetable cereal nutritional components such as the Lonicera fragrantissima subsp. standishii, the caraway, the brown rice and the oat are introduced into the raw materials of the dried bean curd, healthcare beneficial components such as the cordyceps militaris and the sweet potato powder are added, and the Lonicera fragrantissima subsp. standishii dried bean curd is unique in flavor, fragrant and refreshing, rich in various nutritional components such as protein, amino acid and trace elements, easy to digest and absorb and good in food therapy and healthcare effect.

Application Domain

Cheese manufacture

Technology Topic

CordycepsFlavor +6

Examples

Experimental program(2)

Example Embodiment

[0018] Example 1:

[0019] A fitness fruit dried bean curd is made from the following raw materials by weight:

[0020] 20 parts of fitness fruit, 30 parts of soybean, 5 parts of coriander, 5 parts of brown rice, 4 parts of oat, appropriate amount of water, 3 parts of Cordyceps, 2 parts of apple blossom, 1 part of licorice, 1 part of mint leaves, 1 part of corn silk, sweet potato flour 2 servings;

[0021] The preparation method of the described fitness fruit dried bean curd comprises the following steps:

[0022] (1), clean and remove impurities from the fitness fruit, add 3 times of water and make a pulp to obtain fitness fruit juice;

[0023] (2), by removing impurities from coriander, rinse with water, add the fitness fruit juice that step (1) obtains, beating, obtain mixed juice;

[0024] (3), brown rice, oat are simmered and stir-fried until fragrant, put into grinding machine, add the mixed slurry obtained in step (2) and grind, filter, and obtain miscellaneous grains, fruit and vegetable pulp;

[0025] (4), mix Cordyceps militaris, apple blossoms, licorice, mint leaves, corn silk after cleaning, add 6 times of water and soak at room temperature for 10 hours, then keep the temperature at 60~70 ℃, heat and decoct for 1 hour, filter to obtain nutrient solution;

[0026] (5) After washing the soybeans, soak them in water at a temperature of 20-30°C for 6 hours, then grind them, filter to remove the dregs, and then heat the soymilk after removing the residues to 92-98°C and continue to cook for 25 minutes, and filter to obtain a filtrate;

[0027] (6), the miscellaneous grains, fruit and vegetable pulp of step (3), the nutrient solution of step (4), the filtrate of step (5) and sweet potato flour are mixed uniformly to obtain soybean milk, and the dried tofu product is made according to the existing dried tofu production technology.

Example Embodiment

[0028] Example 2:

[0029] A fitness fruit dried bean curd is made from the following raw materials by weight:

[0030] 30 parts of fitness fruit, 50 parts of soybeans, 10 parts of coriander, 12 parts of brown rice, 8 parts of oats, appropriate amount of water, 6 parts of Cordyceps sinensis, 3 parts of apple blossom, 2 parts of licorice, 2 parts of mint leaves, 3 parts of corn silk, sweet potato flour 5 servings;

[0031] The preparation method of the described fitness fruit dried bean curd comprises the following steps:

[0032] (1), clean and remove impurities from the fitness fruit, add 5 times of water and make a pulp to obtain fitness fruit juice;

[0033] (2), by removing impurities from coriander, rinse with water, add the fitness fruit juice that step (1) obtains, beating, obtain mixed juice;

[0034] (3), brown rice, oat are simmered until fragrant, put into grinder, add the mixed slurry that step (2) obtains and grind, filter, obtain miscellaneous grains, fruit and vegetable pulp;

[0035] (4), mix Cordyceps militaris, apple blossoms, licorice, mint leaves, corn silk after cleaning, add 10 times of water and soak at room temperature for 5 hours, then keep the temperature at 60~70 ℃, heat and decoct for 2 hours, filter to obtain nutrient solution;

[0036] (5) After washing the soybeans, soak them in water at a temperature of 20-30°C for 12 hours, then grind them, filter to remove the dregs, and then heat the soymilk after removing the residues to 92-98°C and continue to cook for 15 minutes, and filter to obtain a filtrate;

[0037] (6), the miscellaneous grains, fruit and vegetable pulp of step (3), the nutrient solution of step (4), the filtrate of step (5) and sweet potato flour are mixed uniformly to obtain soybean milk, and the dried tofu product is made according to the existing dried tofu production technology.

[0038] The embodiment of the present invention breaks through the relatively single taste of traditional dried bean curd. By introducing the nutritional components of fruits and vegetables such as health fruit, coriander, brown rice, oat and other fruits and vegetables into the dried bean curd ingredients, and adding health-care beneficial ingredients such as Cordyceps militaris and sweet potato powder, its flavor is improved. Unique, fragrant and refreshing, it is rich in protein, amino acids and trace elements and other nutrients, easy to digest and absorb, can enhance disease resistance, and has good dietary and health care effects.

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Classification and recommendation of technical efficacy words

Easy to digest and absorb
unique flavor

Lonicera fragrantissima subsp. standishii dried bean curd and production method thereof

AI-Extracted Technical Summary

Problems solved by technology

Method used

Abstract

Examples

Example Embodiment

Example Embodiment

PUM

Description & Claims & Application Information

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