Processing method of tartarian buckwheat health care fermented bean curd

A processing method and tartary buckwheat technology are applied in the processing field of tartary buckwheat health-care fermented bean curd, which can solve the problem of less deep-processed products, and achieve the effects of simple operation, stable process, and improved nutritional value and economic value.

Inactive Publication Date: 2018-10-23
张俊辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Tartary buckwheat has quite high health value, but there are few deep-processed products. Tartary buckwheat is processed into tartary buckwheat health-care fermented bean curd. an effective way

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A processing method of tartary buckwheat health-care fermented bean curd, is characterized in that, described processing method adopts the following steps:

[0018] (1) Moisturizing material: select high-quality tartary buckwheat, add wolfberry leaves, wild loquat leaves, tea plum blossoms and acacia skin, wash and remove impurities, take 6kg tartary buckwheat, 2kg wolfberry leaves, 1.5kg wild Young loquat leaves, 0.8kg of tea plum blossoms and 0.35kg of Albizia Julibrissin are mixed evenly, soaked in an aqueous solution containing 0.45% malic acid, 0.5% honey and 0.15% vitamin C, softened, and removed after 8 hours , to obtain raw materials;

[0019] (2) Soybean pretreatment: select 8kg of high-quality soybeans, add 3kg of green beans and 2kg of yam beans, wash and remove impurities, soak in 4 times the amount of clean water for 9 hours until the water content reaches 100%, and obtain soybean material ;

[0020] (3) Refining: Take 30 parts by weight of soaked raw mat...

Embodiment 2

[0028] A processing method of tartary buckwheat health-care fermented bean curd, is characterized in that, described processing method adopts the following steps:

[0029] (1) Moisturizing material: select high-quality tartary buckwheat, add knotweed root, dendrobium, panax notoginseng and rosemary, wash and remove impurities, take 5kg tartary buckwheat, 3kg knotweed root, 1kg dendrobium, 0.8kg Panax notoginseng and 0.2kg of rosemary are mixed evenly, soaked in an aqueous solution containing 0.5% citric acid, 0.8% honey and 0.3% vitamin C, softened, and removed after 12 hours to obtain the raw material;

[0030] (2) Soybean pretreatment: select 10kg of high-quality soybeans, add 2kg of mung beans and 3kg of yam beans, wash and remove impurities, soak in 5 times the amount of clean water for 12 hours until the water content reaches 100%, and obtain soybean material ;

[0031] (3) Refining: Take 35 parts by weight of soaked raw materials, 60 parts by weight of bean material, an...

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PUM

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Abstract

The invention discloses a processing method of tartarian buckwheat health care fermented bean curd, and belongs to the field of food processing. The invention is characterized in that: the tartary buckwheat health care fermented bean curd is prepared by using the tartarian buckwheat with high health care value as a raw material through the following production processes: material moistening, soybean pretreating, pulp milling, bean curd base preparing, inoculating, pre-fermenting, bean curd base pickling, post-fermenting and packaging. Nutrient components of the tartarian buckwheat are integrated into the fermented bean curd to make the finished fermented bean curd have health care effects in moistening the lung, eliminating phlegm, strengthening the stomach, removing stagnated food, etc. The tartarian buckwheat health care fermented bean curd is delicious and fine and smooth in mouthfeel, and also provides an effective way for the further processing of tartarian buckwheat products.

Description

technical field [0001] The invention relates to a processing method of health-care fermented bean curd, in particular to a processing method of tartary buckwheat health-care fermented bean curd. Background technique [0002] Tartary buckwheat, that is, tartary buckwheat, scientific name Tartary buckwheat, is a rare medicinal and edible crop in nature. According to the "Compendium of Materia Medica" records: tartary buckwheat is bitter in taste, cold in nature, can strengthen the stomach, strengthen energy, and maintain spirit. Benefit the eyes and ears, refine the five viscera; tartary buckwheat has been recorded in "Qianjin Yaofang", "Dictionary of Chinese Medicine" and related documents: it can soothe the nerves, activate qi and blood, lower qi and widen the intestines, clear away heat, swelling and pain, and dispel accumulation Resolving stagnation, clearing the intestines, moistening the intestines, laxative, relieving cough, relieving asthma, anti-inflammation, anti-all...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45A23L11/50
CPCA23C20/025A23C2240/15
Inventor张俊辉汪玉明
Owner张俊辉