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Making method of yam bean and snow lotus herb bean curds

The technology of lotus and jicama is applied in the field of preparation of jicama and snow lotus tofu, which can solve the problems of inconvenient operation, complicated production process and the like, and achieve the effects of stable process, simple operation and delicious and delicate taste.

Inactive Publication Date: 2018-10-12
张俊辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Snow lotus has a very high health care value, and the tofu produced has the effect of cooling and detoxifying, but the traditional production process is cumbersome and inconvenient to operate; See relevant reports and listed products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of preparation method of jicama snow lotus flower bean curd is characterized in that, described preparation method adopts the following steps:

[0019] (1) Pretreatment of yam and potato: select 10kg of high-quality yam and potato, add 3kg of mung bean and 2kg of red bean, wash and remove impurities, spread out the kang to dry for 2 days, then soak in water twice the weight of the yam and potato for 8 Hours, until the water content reaches 100%, the soybean material is obtained;

[0020] (2) Saussurea pretreatment: take fresh 2kg snow lotus, 1kg agave, 0.65kg Moringa leaves and 0.35kg young lotus leaves, rinse with water, put in 3kg selenium water with a concentration of 0.75%, add 0.65% cellulase was used for enzyme extraction, the temperature was controlled at 40°C, the time was controlled at 45min, and repeated twice to obtain the snow lotus flower extract;

[0021] (3) Refining: take 60 parts by weight of soybean material, 35 parts by weight of snow lotus fl...

Embodiment 2

[0028] A kind of preparation method of jicama snow lotus flower bean curd is characterized in that, described preparation method adopts the following steps:

[0029] (1) Pretreatment of jicama: select 6kg of high-quality jicama, add 3kg of mung beans and 1kg of snow peas, wash and remove impurities, spread out the kang to dry for 3 days, and then soak in water that accounts for 8 times the weight of jicama for 4 Hours, until the water content reaches 100%, the soybean material is obtained;

[0030] (2) Saussurea pretreatment: take 3kg of fresh snow lotus, 1kg of Prunella vulgaris, 0.65kg of chrysanthemum brain leaves and 0.35kg of Moutan cortex, rinse with water, put in 8kg of selenium water with a concentration of 0.45%, add 0.5% The cellulase was carried out for enzyme extraction, the temperature was controlled at 38°C, the time was controlled at 40min, and repeated twice to obtain the snow lotus flower extract;

[0031] (3) Refining: Take 55 parts by weight of bean materia...

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Abstract

The invention discloses a making method of yam bean and snow lotus herb bean curds, and belongs to the field of food processing. The yam bean and snow lotus herb bean curds are characterized in that yam beans and snow lotus herb which are high in health-care value are adopted as raw materials, and through the processing working procedures of pretreating the yam beans, pretreating the snow lotus herb, performing grinding to obtain pulp, boiling the pulp to remove foam, performing fine filtering, performing pulp solidification, performing squeezing and shaping, and obtaining finished products. The nutrient components of the snow lotus herb and the nutrient components of the yam beans are merged into the bean curds, so that the finished products of the bean curds have the health-care efficacyof clearing heat, removing toxicity, maintaining beauty, keeping young and the like, and are delicious, fine and smooth in mouth feel.

Description

technical field [0001] The invention relates to a preparation method of food, in particular to a preparation method of jicama snow lotus flower tofu. Background technique [0002] Yam potato, also known as jicama, jicama, is a cultivar that can form tubers in the leguminous genus Jicama, and is an annual or perennial twining herbaceous vine. The roots of jicama are large, and the meat is white, tender, juicy and nutritious. It is rich in sugar and protein, and also rich in vitamin C and various trace elements such as calcium, iron, zinc, copper, phosphorus, sun, etc. necessary for the human body. It has the effects of promoting body fluid and quenching thirst, cooling and removing heat, detoxifying alcohol, lowering blood pressure and blood lipids, and has a good curative effect on cardiovascular diseases. [0003] Snow lotus, called Chaguo Suba in Tibetan, is a perennial herb of the Compositae family. It is not only a rare exotic flower, but also a world-renowned rare Tib...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/40
CPCA23C20/025A23C2240/15
Inventor 张俊辉汪玉明
Owner 张俊辉
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