Making method of dried bean curds capable of invigorating stomach and nourishing kidney
A production method and kidney bean technology, which are applied in the field of food processing, can solve the problems that the functional properties of dried bean curd cannot meet market needs, the health care components and health care functions of dried bean curd are few, and are eliminated, so as to promote digestion and absorption of the stomach and improve health care nutrition. Value, the effect of preventing excessive degradation
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Embodiment 1
[0021] A method for making dried tofu for invigorating the stomach and nourishing the kidney, comprising the following steps:
[0022] (1) Tofu production: heat the soy milk to 44°C, and add 5.5% of its mass extract concentrate to the soy milk, combine the stomach and kidney nourishing ingredients in the extract with tofu, and improve the absorption of active ingredients in the extract concentrate Using, raise the temperature of soy milk to 83°C, stir and cook for 22 minutes, then add a gypsum solution with 1.2% of the mass of soy milk, and solidify to make tofu;
[0023] (2) Low-temperature fermentation: Spray a bacterial agent solution with a mass concentration of 1.4% on the surface of the tofu, and place it in a constant temperature environment of 7.5°C for 13 hours to ferment to obtain fermented tofu; yeast, Aspergillus oryzae and mucormycetes use the nutrients in the tofu It grows and reproduces, and produces a large amount of enzyme components, which can initially degra...
Embodiment 2
[0036] A method for making dried tofu for invigorating the stomach and nourishing the kidney, comprising the following steps:
[0037] (1) Making tofu: Heat the soy milk to 46°C, and add 5.7% of its mass extract concentrate to the soy milk, combine the stomach-enhancing and kidney-nourishing ingredients in the extract with tofu, and improve the absorption of active ingredients in the extract concentrate Using, the temperature of soy milk is raised to 84°C, stirred and cooked for 24 minutes, and then a gypsum solution with 1.6% of the mass of soy milk is added to solidify tofu;
[0038] (2) Low-temperature fermentation: Spray a bacterial agent solution with a mass concentration of 1.7% on the surface of the tofu, and place it in a constant temperature environment at 8°C for 13.5 hours to ferment to obtain fermented tofu; yeast, Aspergillus oryzae and mucormycetes utilize the nutrients in the tofu Carry out growth and reproduction, and produce a large amount of enzyme components...
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