Fresh flower fermented bean curd sauce
A technology of soybean milk sauce and fresh flowers, which is applied in the field of food processing, can solve the problems of unhealthy food, high fat, high sugar content, etc., and achieve the effect of reducing waste, rich nutrition and good taste
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Embodiment 1
[0023] A fresh flower soybean milk sauce is characterized in that it consists of the following raw materials in parts by weight:
[0024] 40 parts of soybean, 20 parts of milk, 0.5 part of fermentation aid, 8 parts of edible fresh rose, 2 parts of roselle, 2 parts of apple, 1 part of pear, 1 part of pineapple, 1 part of lemon, 4 parts of rock sugar, 0.5 part of preservative , 150 parts of water.
[0025] Described fresh flower soybean milk sauce, its preparation method is as follows:
[0026] (1) After the soybeans are fully soaked, mix them with water and add them to a soymilk machine to squeeze them into soymilk, and filter out the bean dregs for later use;
[0027] (2) Mix soymilk and milk, heat and boil, then turn off the heat, when the temperature drops to 40 degrees, add fermentation aids, stir evenly, keep warm for 8 hours, and obtain preliminary soymilk;
[0028] (3) Pour the substance I prepared in step 2 into the draining basket with gauze, and drain for 1-2 hours ...
Embodiment 2
[0035] A fresh flower soybean milk sauce is characterized in that it consists of the following raw materials in parts by weight:
[0036] 50 parts of soybeans, 30 parts of milk, 0.8 parts of fermentation aids, 12 parts of edible fresh roses, 4 parts of roselle, 4 parts of apples, 2 parts of pears, 2 parts of pineapples, 2 parts of lemons, 6 parts of rock sugar, 0.8 parts of preservatives , 200 parts of water.
[0037] Described fresh flower soybean milk sauce, its preparation method is as follows:
[0038] (1) After the soybeans are fully soaked, mix them with water and add them to a soymilk machine to squeeze them into soymilk, and filter out the bean dregs for later use;
[0039] (2) Mix soymilk and milk, heat and boil, turn off the heat, wait until the temperature drops to 45 degrees, add fermentation aids, stir evenly, keep warm for 7 hours, and obtain preliminary soymilk;
[0040] (3) Pour the substance I prepared in step 2 into the draining basket with gauze, and drain...
Embodiment 3
[0047] A fresh flower soybean milk sauce is characterized in that it consists of the following raw materials in parts by weight:
[0048] 60 parts of soybean, 40 parts of milk, 1 part of fermentation aid, 15 parts of edible fresh rose, 5 parts of roselle, 5 parts of apple, 3 parts of pear, 3 parts of pineapple, 3 parts of lemon, 8 parts of rock sugar, 1 part of preservative , 250 parts of water.
[0049] Described fresh flower soybean milk sauce, its preparation method is as follows:
[0050] (1) After the soybeans are fully soaked, mix them with water and add them to a soymilk machine to squeeze them into soymilk, and filter out the bean dregs for later use;
[0051] (2) Mix soymilk and milk, heat and boil, then turn off the heat, when the temperature drops to 50 degrees, add fermentation aids, stir evenly, keep warm for 6 hours, and obtain preliminary soymilk;
[0052] (3) Pour the substance I prepared in step 2 into the draining basket with gauze, and drain for 1-2 hours ...
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Abstract
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