Mung bean dried beancurd sticks and preparation method thereof

Abstract

The invention belongs the technical field of non-staple food processing, and in particular relates to mung bean dried beancurd sticks and a preparation method thereof. The mung bean dried beancurd sticks are prepared from the following raw materials in parts by weight: 150-200 parts of mung beans, 50-80 parts of cannabis, 20-30 parts of red beans, 20-40 parts of kudzu starch, 12-20 parts of alfalfa meal, 8-15 parts of herba houttuyniae, 8-16 parts of dried scallop, 4-12 parts of celery, 1-5 parts of tangerine peel, 5-10 parts of ginger granules, 5-10 parts of vegetable oil, 1-3 parts of table salt, 1-2 parts of citric acid, and 1-2 parts of a coagulating agent. The invention also discloses a preparation method of the mung bean dried beancurd sticks, and the preparation method comprises the following steps: weighing raw materials in sequence according to the parts by weight, and pretreating the raw materials; drying prepared dried beancurd stick sheets in drying equipment after the pretreatment; and cooling, slicing, packaging and storing the dried beancurd stick sheets after drying to obtain a finished product. The preparation method disclosed by the invention is simple, and is easy to promote, and the prepared dried bean curd sticks are rich in nutrition, strong in aroma, savoury and delicious, have effects of strengthening the spleen and stimulating the appetite, improving health condition, and clearing heat to reduce pathogenic fire, can better meet requirements of different consumer groups, and are easy to digest and absorb.

Description

technical field [0001] The invention belongs to the technical field of non-staple food processing, and in particular relates to mung bean curd sticks and a preparation method thereof. Background technique [0002] Mung bean is one of the most common grains. It contains a variety of vitamins, calcium, phosphorus, iron and other minerals. Traditional medicine believes that mung bean is sweet and cold in nature, non-toxic, clearing away heat and detoxification, quenching heat and thirst, and diuresis. Efficacy of swelling, improving eyesight, reducing cloudiness, and beautifying skin. Mung bean vermicelli is one of the traditional foods in our country and is deeply loved by people. For this reason, mung beans are also processed into various non-staple foods by various enterprises. However, with the improvement of people's living standards, mung bean consumption and processing have also taken place. There are great changes, how to develop a kind of mung bean food with good qual...

AI Technical Summary

Problems solved by technology

General bean curd sticks are made from soybeans, which are yellowish-white in color, bright in oil, fat in branches, crunchy in texture, rich in protein and various nutrients, but the ratio of nutrients is single, and the loss of nutrients in the production and processing process is serious, resulting in The health effect of yuba is not particularly ideal