Health-care bean cream skims containing Chinese herbal medicine formula and production technology of health-care bean cream skims

Abstract

The invention relates to health-care bean cream skims containing a Chinese herbal medicine formula and a production technology of the health-care bean cream skims. The health-care bean cream skims contain Chinese herbal medicines, spices and auxiliary materials, wherein the Chinese herbal medicines and the spices are added in bean cream skim solidification liquid achieving the most important effect in the step of performing pulp solidification and an aqueous solution for soaking soybeans in the step of performing soaking during making the health-care bean cream skims, and the auxiliary materials are added to soybean milk in a milk grinding technology during making of the health-care bean cream skims. In the processing course of the bean cream skims, a traditional Chinese herbal medicine formula, the spices and various vegetables are used, so that components of various vitamins and the like in the health-care bean cream skims are increased, in the production technology of the health-care bean cream skims, components of pigments, various additives, chemical minerals and the like are not added, and the health-care bean cream skims are delicious and fresh in color and are one of healthy green foods capable of treating and preventing diseases.

Description

technical field [0001] The invention relates to a health-care bean curd containing a Chinese herbal medicine formula and a production process thereof. Background technique [0002] Soybean production has a long history in our country, and its varieties are extremely diverse. It can be roughly divided into three categories: non-fermented soy products, fermented soy products and new soy products. Among them, non-fermented soy products can be divided into tofu, Semi-dehydrated soy products, marinated products, fried products, smoked products and dried products, fermented products can be divided into fermented bean curd and other categories. [0003] As we all know, during the processing of bean curds, coagulation liquid is essential, and it is also a key factor that determines the quality of bean curds, original flavor, delicious color and freshness. Therefore, making excellent coagulation liquid is the most critical factor for making excellent bean curds one ring. At present...

AI Technical Summary

Problems solved by technology

[0005] In the above-mentioned bean curd production method, the use of brine or gypsum as a coagulant for bean curd pulp has a big defect, which contains a large amount of chemical components and minerals, destroying the original flavor of bean curd, and long-term consumption , is very unfavorable to human health. Although the bean curd made with plant coagulant dot pulp does not contain chemical components and minerals, it is only green food. In addition to having edible value, it has no health care effect of treatment and disease prevention. Cannot be included in the ranks of health care food