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

Inactive Publication Date: 2017-10-17
HEFEI FENGLUOHE BEAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention is aimed at the existing problems: in terms of health care function, compared with the development of other food health care functions, the health care ingredients and health care functions of dried tofu are less. Functionality can no longer meet the needs of the market, and there is a risk of being gradually eliminated by the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a making method of dried bean curds capable of invigorating the stomach and nourishing the kidney. The making method comprises the following steps of (1) making bean curds: adding extraction concentrate and a gypsum solution to soybean milk for bean curds; (2) performing low-temperature fermentation: sprinkling a microbial inoculum solution onto the surfaces of the bean curds, and performing low-temperature fermentation; (3) pressing dried bean curds: wrapping the bean curds with gauze, placing the wrapped bean curds into a shaping die, and performing extrusion to obtain the dried bean curds; (4) performing freezing: performing storage in a thermotank of temperature being minus 7-minus 5 DEG C and minus 4- minus 2 DEG C, and performing baking so as to obtain the dried bean curds; (5) performing steaming: enabling the dried bean curds to roll in mixed nutrient powder and sweet-scented osmanthus mixed powder, performing wrapping with reed leaves, and performing steaming; and (6) performing vacuum packaging: performing vacuum packaging on the dried bean curds capable of invigorating the stomach and nourishing the kidney, and performing preservation. After the dried bean curds capable of invigorating the stomach and nourishing the kidney made by the making method disclosed by the invention are used by patients suffering from slight nephropathy, the nephropathy can be obviously improved, the symptom improvement rate is 90% or above, the effect of the dried bean curds is 27.5% higher than that of dried bean curds soaked with medicaments, and besides, the made dried bean curds are high in content of free amino acids and good in mouth feel and flavor.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing dried bean curd for invigorating the stomach and nourishing the kidney. Background technique [0002] Dried tofu is rich in protein, and its protein type is complete protein. It not only contains 8 kinds of amino acids necessary for the human body, but also its ratio is close to the needs of the human body, with high nutritional value and good absorption and utilization rate; and dried tofu contains a variety of minerals , its high calcium content can prevent osteoporosis caused by calcium deficiency and promote bone development, vitamin D contained in soy products can promote calcium absorption and effectively prevent and improve osteoporosis. And the preparation method of dried tofu is various, can stir-fry, fry, fry, the mode such as cold and dressed with sauce and stew, taste is different, and style is different, has enriched the cui...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025A23C2240/15
Inventor 王朴
Owner HEFEI FENGLUOHE BEAN FOOD
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