Preparation method of bamboo shoot puree five-color bean curd

Abstract

The invention discloses a preparation method of bamboo shoot puree five-color tofu, which comprises five kinds of tofu, namely green tofu, red tofu, white tofu, yellow tofu and black tofu, fresh green soy beans, dry red beans, white peanuts, dry soybeans and dry black beans are respectively used as main raw materials, bamboo shoot puree is added, and then one or more of different materials such as edible rhizomes, flowers, leaves, fruits and mushrooms are respectively added. Specifically, bamboo leaves, green asparagus and the like are added into the green bean curd, red onions, sweet potatoes and the like are added into the red bean curd, ginkgo seeds, Chinese yams and the like are added into the white bean curd, yellow millet, carrots and the like are added into the yellow bean curd, and black sesames, rhizoma polygonati and the like are added into the black bean curd. The preparation method comprises the following steps: pretreating, soaking, grinding into thick liquid, mixing and homogenizing, boiling and curdling the thick liquid, forming, slitting and sealing, sterilizing and the like. The bean curd is rich in bamboo shoot dietary fibers, bright in color and unique in flavor, and has nutritional and health-care effects.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of bamboo shoot tofu making, and particularly relates to a preparation method of five-color bamboo shoot tofu, including green tofu, red tofu, white tofu, yellow tofu and black tofu. BACKGROUND

[0003] In recent years, the concepts of traditional Chinese medicine, diet therapy, food and health, and food and medicine are increasingly recognized, researched, promoted and applied. As a Chinese food dish with a history of thousands of years, tofu occupies an important position in diet. Daily dishes such as green bean tofu, fried tofu, maopo tofu, salted meat tofu, fermented bean curd, stinky tofu, fish head tofu, braised tofu, salted vegetable rolled tofu, dry pot tofu, preserved egg mixed tofu, green onion mixed tofu, and tofu stuffed meat are widely used in the three meals a day of the national diet. Wenshi tofu is a national banquet dish.

[0004] Therefore, the five-color food raw materials are combined with tofu to prepare five-color tofu, which can conveniently supplement the nutrients and health food of five-color food in daily diet.

[0005] In the selection of five-color food materials, we selected green food materials including green beans, green asparagus, mulberry leaves, bamboo leaves, and greenhead fungus; red food materials including red beans, sweet potatoes, red onions, red roses, red amaranth, hawthorn, red dates, and red mushrooms; white food materials including white peanuts, yam, ginkgo nuts, jasmine flowers, pagoda tree flowers, chicken head rice, lotus seeds, and pleurotus eryngii; yellow food materials including yellow beans, carrots, dried ginger, day lily, osmanthus, leek, yellow millet, corn, and momordica grosvenorii; and black food materials including black beans, yellow ginseng, black garlic, black spinach, and black truffles. These five-color food materials combine edible rhizomes, flowers, leaves, fruits, and mushrooms. The edible rhizomes include green asparagus, sweet potatoes, red onions, yam, carrots, dried ginger, yellow ginseng, and black garlic; the edible flowers include red roses, jasmine flowers, pagoda tree flowers, day lily, and osmanthus; the edible leaves include mulberry leaves, bamboo leaves, red amaranth, and leek; the edible fruits include hawthorn, red dates, chicken head rice, lotus seeds, ginkgo nuts, yellow millet, corn, and momordica grosvenorii; and the edible mushrooms include greenhead fungus, red mushroom, pleurotus eryngii, golden fungus, and black truffle. In addition, mulberry leaves, hawthorn, yam, ginkgo nuts, red dates, momordica grosvenorii, dried ginger, lotus seeds, yellow ginseng, black truffles, pagoda tree flowers, and red beans are food and medicine, which have the functions of food and medicine.

[0006] In the grinding and crushing technology, the products are generally prepared by dry crushing and chemical leaching processes, which have poor product quality, rough taste, solvent or heavy metal residues, and are not easy to dissolve and absorb. The present application adopts liquid nitrogen grinding and crushing technology, and uses ultra-low temperature physical grinding throughout the process to completely retain the original taste and nutrients of all food materials. The grinding particle size reaches more than 120 mesh, which is easier to dissolve and absorbed by the human body. SUMMARY

[0007] The application discloses a preparation method of bamboo shoot original pulp five-color bean curd, including green bean curd, red bean curd, white bean curd, yellow bean curd and black bean curd; the green bean curd, the red bean curd, the white bean curd, the yellow bean curd and the black bean curd are added with bamboo shoot original pulp, and in addition, one or more of edible rhizomes, flowers, leaves, fruits and mushrooms are added; the edible rhizomes include green asparagus, sweet potato, red onion, yam, carrot, dried ginger, yellow milk, black garlic; the edible flowers include red rose, jasmine, pagoda tree flower, yellow day lily and osmanthus; the edible leaves include mulberry leaf, bamboo leaf, red amaranth, leek and black spinach; the edible fruits include hawthorn, red date, chicken head rice, lotus seed, ginkgo, yellow millet, corn, monk fruit and black sesame; the edible mushrooms include green head fungus, red mushroom, pleurotus eryngii, gold fungus and black truffle; the green bean curd is mainly made of green beans, and the bamboo shoot original pulp, green asparagus, mulberry leaf, bamboo leaf and green head fungus are added; the red bean curd is mainly made of red beans, and the bamboo shoot original pulp, sweet potato, red onion, red rose, red amaranth, hawthorn and red date are added; the white bean curd is mainly made of white peanuts, and the bamboo shoot original pulp, yam, ginkgo, jasmine, pagoda tree flower, chicken head rice and lotus seed are added; the yellow bean curd is mainly made of yellow beans, and the bamboo shoot original pulp, carrot, dried ginger, yellow day lily, osmanthus, leek, yellow millet, corn, monk fruit and gold fungus are added; the black bean curd is mainly made of black beans, and the bamboo shoot original pulp, yellow milk, black garlic, black spinach, black sesame and black truffle are added; then, the materials are prepared through the steps of pretreatment, soaking (green beans do not need to be soaked), pulping, mixing and homogenizing, cooking and pulping, shaping, cutting and sealing and sterilization.

[0008] 1. The bamboo shoot original pulp is obtained according to the following process: ① Fresh bamboo shoots are dug, cleaned by a bubbling machine, shelled, cut in half, and then the pure bamboo shoots are obtained, steamed for 30-60 min in a sterilization kettle, and then quickly cooled to room temperature in a vacuum cooling machine; ② The cooled bamboo shoots are cut into pieces less than 3 cm by a cutting machine, frozen to-18℃ in a-45℃ tunnel freezer, and then stored in a freezer; ③ The frozen materials are fed into a liquid nitrogen cryogenic pulverizer by an automatic screw feeder, guided into a cooling conveyor by a rotary valve, and then liquid nitrogen is sprayed until the material particles are in an ice crystal state; ④ The material particles are ground and pulverized to more than 120 mesh in the grinding machine cavity through the comprehensive forces of repeated impact, collision, shearing and friction between the material particles, the blade and the toothed disc caused by the high-speed rotation of the impeller.

[0009] 2. The mulberry leaves, bamboo leaves, red amaranth, leek, black spinach, green asparagus, red onion, carrot, red rose, jasmine and pagoda tree flower are pretreated according to the following process: ① Pick the above fresh materials, respectively, with the bubble machine clean after adding edible salt and the same weight of water, 1% -5% of the weight of the material amount, boiling, put the material, 1-5min after the kill, after fishing, quickly into the vacuum cooling machine cooling to room temperature; ② the cooled material, cut into 3cm with the cutting machine within the pieces, through-45 ℃ tunnel freezer to-18 ℃, into the freezer storage; ③ the frozen material through the automatic screw feeder into the liquid nitrogen cryogenic grinder, by the rotary valve into the cooling conveyor, spray into liquid nitrogen to the material particles ice crystal state; ④ into the grinding machine cavity, through the impeller high speed rotation, material, blade, tooth disc between repeated impact, collision, shear, friction and other comprehensive force, grinding material particles to 120 mesh or more, respectively, mulberry leaf powder, bamboo leaf powder, red amaranth powder, leek powder, black spinach powder, green asparagus powder, red onion powder, carrot powder, red rose powder, jasmine flower powder, locust flower powder.

[0010] 3, the following pretreatment is carried out on the fresh materials of the following: ① Pick the above fresh materials, respectively, with the bubble machine clean after adding edible salt and the same weight of water, 0.1% -1% of the weight of the material amount, boiling, put the material, 3-6min after the inactivation, fishing after draining, quickly into the vacuum cooling machine cooling to room temperature; ② the cooled material, push into the 40-50 ℃ drying room for drying 24-48h, get dry product; ③ the dry product is cut into pieces within 3cm with a cutting machine, and is frozen to-18℃ through a-45℃ tunnel freezer and stored in a freezer; ④ the frozen material is put into a liquid nitrogen cryogenic grinder through an automatic screw feeder, is guided into a cooling conveyor through a rotary valve, and is sprayed with liquid nitrogen until the material particles are in an ice crystal state; ④ is then put into a grinding machine cavity, is rotated at high speed through an impeller, and is repeatedly impacted, collided, sheared, and rubbed between the material, blade, and tooth disc to grind the material particles to 120 mesh or more, respectively, to obtain the powder of the fresh materials.

[0011] 4, the following pretreatment is carried out on the fresh materials of the following: ① Harvest the above-mentioned fresh materials, remove the pits, shells, or cores, wash with a vibrating machine, dehydrate with a centrifuge, and then put them into an air-source heat pump dryer. Dry at a low temperature of 30-40℃ for 12-24 hours, then slowly raise the temperature to 60℃ and continue drying for 4-8 hours to obtain dried hawthorn, dried red dates, dried chicken head rice, dried lotus seeds, dried ginkgo nuts, dried millet, dried corn, and dried black sesame seeds; ② Crush the dried products into fragments within 3cm using a coarse pulverizer (coarse pulverization includes continuously injecting liquid nitrogen into the pulverizer, pouring the dried materials into the pulverizer for crushing, and the crushed material particles falling into a screen to screen out particles with a diameter of 0. ① Dry particles of 0.5-3cm are used; particles larger than 3cm are returned to the pulverizer for repeated pulverization. ② Material fragments are fed into the liquid nitrogen cryogenic pulverizer via an automatic screw feeder and introduced into the cooling conveyor by a rotary valve. Liquid nitrogen is sprayed in until the material particles are in an ice-crystallized state. ③ The material then enters the grinding chamber. Through the high-speed rotation of the impeller, the material, blades, and toothed discs are repeatedly impacted, collided, sheared, and rubbed by a combination of forces to grind the material particles to a fineness of 120 mesh or higher, resulting in hawthorn powder, jujube powder, chicken head rice powder, lotus seed powder, ginkgo powder, yellow millet powder, corn powder, and black sesame powder.

[0012] 5. Monk fruit is processed as follows: fresh, ripe monk fruit is harvested, the pit is removed, and then it is crushed, extracted, separated, concentrated, and spray-dried to produce monk fruit powder.

[0013] 6. Yam and sweet potato are processed as follows: ① Harvest the fresh materials, wash them in a spiral washing tank using a washing and feeding machine, peel them, wash them again using a bubble machine, cut them into 2-3mm thick slices, and put them into an oven. Set the temperature to 80-90℃ and bake for 0.5-1 hour, then transfer them to 40-60℃ and continue baking for 3-4 hours to obtain dried product; ② Crush the dried product into fragments within 3cm using a coarse crusher (coarse crushing includes continuously injecting liquid nitrogen into the crusher, pouring the dried material into the crusher for crushing). The material particles fall into the screen and are screened to remove dry particles with a diameter of 0.5-3cm. Particles larger than 3cm are returned to the pulverizer for repeated pulverization. ③ The material fragments are fed into the liquid nitrogen cryogenic pulverizer by an automatic screw feeder and introduced into the cooling conveyor by a rotary valve. Liquid nitrogen is sprayed in until the material particles are in an ice crystal state. ④ Then they enter the grinding chamber. Through the high-speed rotation of the impeller, the material, blades and toothed disc repeatedly impact, collide, shear and rub against each other to grind the material particles to more than 120 mesh, and obtain yam powder and sweet potato powder respectively.

[0014] 7. Dried ginger is processed as follows: ① The dried ginger is crushed into fragments smaller than 3cm using a coarse crusher (coarse crushing includes continuously injecting liquid nitrogen into the crusher, pouring the dried material into the crusher for crushing, and the crushed material particles falling into a screen to screen out dried material particles with a diameter of 0.5-3cm; particles larger than 3cm are returned to the crusher for repeated crushing); ② The material fragments are fed into a liquid nitrogen cryogenic crusher via an automatic screw feeder, and guided into a cooling conveyor by a rotary valve, where liquid nitrogen is sprayed until the material particles are in an ice crystal state; ③ Then it enters the grinding chamber, where the material particles are ground to a finer mesh than 120 mesh through the combined forces of repeated impact, collision, shearing, and friction between the impeller at high speed and the material, blades, and toothed disc, resulting in dried ginger powder.

[0015] 8. The Polygonatum is processed as follows: ① Harvest fresh, mature Polygonatum, clean it with ultrasonic waves, and then sun-dry it naturally; ② Soak the dried product in clean water for 5-10 hours, then steam it in a bamboo steamer for 4-5 hours. Quickly open the lid, and evenly spray it with Shaoxing rice wine aged for more than 2 years at 0.5-1% of the dry Polygonatum weight. Place it in a rice wine jar, seal it, and let it steep for 10-12 hours to allow the flavors to meld; ③ Remove it, spread it flat on a bamboo mat, and expose it to sunlight and dew for a day. The next day, steam it again, allow it to steep, and repeat this process 9 times to obtain a dark black Polygonatum; ④ Pour the Polygonatum into a grinder. ① The crushed material particles fall into a screen to screen out dry particles with a diameter of 0.5-3cm; particles larger than 3cm are returned to the pulverizer for repeated crushing. ② The material fragments are fed into the liquid nitrogen cryogenic pulverizer via an automatic screw feeder and introduced into the cooling conveyor by a rotary valve. Liquid nitrogen is sprayed in until the material particles are in an ice crystal state. ③ The material then enters the grinding chamber. Through the high-speed rotation of the impeller, the material, blades, and toothed discs repeatedly impact, collide, shear, and rub against each other, and the material particles are ground and pulverized to a mesh size of 120 or higher to obtain Polygonatum odoratum powder.

[0016] 9. Black garlic is processed as follows: ① Take clean, sun-dried garlic cloves with skin, place them in a 30-50℃ oven, and slowly roast for 10 days until the garlic turns completely black; ② Take out the black garlic and sun-dry for 2-3 days; ③ Crush the black garlic into fragments smaller than 3cm using a coarse crusher (coarse crushing includes continuously injecting liquid nitrogen into the crusher, pouring the dry material into the crusher for crushing, and the crushed material particles falling into a sieve to screen out dry particles with a diameter of 0.5-3cm, while particles larger than 3cm are returned to the crusher for repeated crushing); ② Feed the material fragments into a liquid nitrogen cryogenic crusher via an automatic screw feeder, and guide them into a cooling conveyor through a rotary valve, spraying liquid nitrogen until the material particles are in an ice crystal state; ③ Then enter the grinding chamber, where the material particles are ground to a finer mesh than 120 mesh through the combined forces of repeated impact, collision, shearing, and friction between the impeller at high speed and the material, blades, and toothed disc, resulting in black garlic powder.

[0017] I. Green bean curd is prepared as follows: 1. Grinding: Fresh mao beans are picked, and bean kernels are taken out, washed with clean water, and prepared for use; 1 part green beans are taken, 3 parts clean water are added, and the mixture is poured into a beating machine for grinding; 2. Filtration: The green bean paste is filtered, and the obtained bean dregs are ground with 3 times the amount of clean water, filtered again, and the bean dregs are discarded. The filtrates are combined to obtain raw bean paste; 3. Mixing and homogenization: 1-5 parts of bamboo shoot original paste, 1-5 parts of green asparagus powder, 0-5 parts of mulberry leaf powder, 0-5 parts of bamboo leaf powder, 0-5 parts of green head fungus powder, 100-200 parts of raw bean paste are mixed uniformly and then fed into a homogenizer for homogenization; 4. Paste boiling and coagulation: After the mixed and homogenized bean paste is heated and boiled, the floating scum is removed, and boiling is maintained for 5-10 minutes. The paste is poured into a heat preservation tank, and when the temperature drops to 85°C, salt brine coagulation is started. After coagulation is completed, the tank is covered and preserved for 20-30 minutes to obtain bean brain.

[0018] 5. Shaping: The bean brain is taken out with a ladle, poured into a shaping frame, covered with gauze, and pressed for 20-30 minutes by starting a hydraulic rod to obtain shaped bean curd.

[0019] 6. Cutting and sealing: The shaped bean curd is taken out, cut into square blocks of a certain size according to weight, placed in a PP bean curd box, and covered with film after adding water.

[0020] 7. Sterilization: The boxed bean curd is sterilized in a 110-120°C high-temperature sterilization kettle for 10-30 minutes, and then cooled with clean water to obtain finished green bean curd.

[0021] II. Red bean curd is prepared as follows: 1. Soaking: Dry red beans are weighed, cleaned in a bubbling machine, and soaked in 5 times the amount of clean water for 10-12 hours.

[0022] 2. Grinding: The soaked red beans are taken, 3 parts clean water are added, and the mixture is poured into a beating machine for grinding; 3. Filtration: The red bean paste is filtered, and the obtained bean dregs are ground with 3 times the amount of clean water, filtered again, and the bean dregs are discarded. The filtrates are combined to obtain raw bean paste; 4. Mixing and homogenization: 1-5 parts of bamboo shoot original paste, 1-5 parts of red potato powder, 0-5 parts of red onion powder, 0-5 parts of red rose powder, 0-5 parts of red spinach powder, 0-5 parts of hawthorn powder, 0-5 parts of red date powder, 0-5 parts of red mushroom powder, and 100-200 parts of raw bean paste are mixed uniformly and then fed into a homogenizer for homogenization; 5. Paste boiling and coagulation: After the mixed and homogenized bean paste is heated and boiled, the floating scum is removed, and boiling is maintained for 5-10 minutes. The paste is poured into a heat preservation tank, and when the temperature drops to 85°C, salt brine coagulation is started. After coagulation is completed, the tank is covered and preserved for 20-30 minutes to obtain bean brain.

[0023] 6. Molding: take out the bean brain with a scoop, pour into the molding frame, cover with gauze, start the hydraulic rod for 20-30 min, and get the molded tofu.

[0024] 7. Cutting and sealing: take out the molded tofu, cut into certain size of square tofu blocks according to weight, place in the PP tofu box, cover with film after adding water.

[0025] 8. Sterilization: place the boxed tofu in a high-temperature sterilization kettle at 110-120℃ for 10-30 min, and get the finished product red tofu after cooling with clean water.

[0026] III. White tofu is prepared as follows: 1. Soaking: take the white peanuts, clean them with a bubble machine, and then soak them in 5 times the amount of clean water for 10-12 hours.

[0027] 2. Grinding: take the soaked white peanuts, add 3 times the amount of clean water, and pour into a grinding machine for crushing and grinding; 3. Filtering: filter the white peanut slurry, add 3 times the amount of clean water to the obtained peanut residue for grinding, filter again, discard the bean residue, combine the filtrate, and obtain the peanut slurry; 4. Mixing and homogenizing: take 1-5 parts of bamboo shoot original slurry, 0-5 parts of yam powder, 0-5 parts of ginkgo powder, 0-5 parts of jasmine powder, 0-5 parts of locust flower powder, 0-5 parts of chicken head rice powder, 0-5 parts of lotus seed powder, 0-5 parts of shiitake mushroom powder, and 100-200 parts of peanut slurry, mix them uniformly, and then put them into a homogenizer for homogenization; 5. Cooking and point slurry: after the mixed and homogenized bean slurry is heated and boiled, remove the floating scum, maintain boiling for 5-10 min; pour the bean slurry into a heat preservation barrel, when the temperature drops to 85℃, start to point the slurry with salt brine, after the point slurry is completed, cover and keep warm for 20-30 min to obtain the bean brain.

[0028] 6. Molding: take out the bean brain with a scoop, pour into the molding frame, cover with gauze, start the hydraulic rod for 20-30 min, and get the molded tofu.

[0029] 7. Cutting and sealing: take out the molded tofu, cut into certain size of square tofu blocks according to weight, place in the PP tofu box, cover with film after adding water.

[0030] 8. Sterilization: place the boxed tofu in a high-temperature sterilization kettle at 110-120℃ for 10-30 min, and get the finished product white tofu after cooling with clean water.

[0031] IV. Yellow tofu is prepared as follows: 1. Soaking: take the dry yellow beans, clean them with a bubble machine, and then soak them in 5 times the amount of clean water for 10-12 hours.

[0032] 2. Grinding: take the soaked soybeans, add 3 parts of water, pour into the grinder for grinding; 3. Filtering: take the soybean milk for filtering, the obtained soybean residue is added with 3 times of water for grinding, then filtering again, discard the soybean residue, combine the filtrate, and obtain the raw soybean milk; Mixing and homogenizing: take 1-5 parts of bamboo shoot original pulp, 0-5 parts of carrot powder, 0-5 parts of dried ginger powder, 0-5 parts of yellow flower powder, 0-5 parts of chives powder, 1-5 parts of yellow millet powder, 0-5 parts of corn powder, 1-5 parts of momordica grosvenori powder, 1-5 parts of auricularia auricula powder, and 100-200 parts of raw soybean milk, mix uniformly, and then enter the homogenizer for homogenizing; 5. Cooking and point-coagulating: after the mixed and homogenized soybean milk is heated and boiled, the floating scum is removed, and the boiling is maintained for 5-10 min; pour the soybean milk into a heat preservation barrel, when the temperature drops to 85℃, start to point-coagulate with salt brine, after the point-coagulation is completed, cover and heat preservation for 20-30 min to obtain soybean brain.

[0033] 6. Forming: take out the soybean brain with a ladle, pour into a forming frame, cover with gauze, start the hydraulic rod for pressurizing for 20-30 min, and obtain the formed tofu.

[0034] 7. Cutting and sealing: take out the formed tofu, cut into square tofu blocks according to the weight, place in a PP tofu box, and cover with film after adding water.

[0035] 8. Sterilization: place the boxed tofu in a high-temperature sterilization kettle at 110-120℃ for sterilization for 10-30 min, and then cool with water to obtain the finished product yellow tofu.

[0036] Five, black tofu is prepared as follows: 1. Soaking: take dry black beans, wash with a bubble machine, and then add 5 times of water for soaking for 10-12 hours.

[0037] 2. Grinding: take the soaked black beans, add 3 parts of water, and pour into the grinder for grinding; 3. Filtering: take the soybean milk for filtering, the obtained soybean residue is added with 3 times of water for grinding, then filtering again, discard the soybean residue, combine the filtrate, and obtain the raw soybean milk; 4. Mixing and homogenizing: take 1-5 parts of bamboo shoot original pulp, 0-5 parts of yellow powder, 0-5 parts of black garlic powder, 0-5 parts of black spinach powder, 1-5 parts of black sesame powder, 0-5 parts of black truffle powder, and 100-200 parts of raw soybean milk, mix uniformly, and then enter the homogenizer for homogenizing; 5. Cooking and point-coagulating: after the mixed and homogenized soybean milk is heated and boiled, the floating scum is removed, and the boiling is maintained for 5-10 min; pour the soybean milk into a heat preservation barrel, when the temperature drops to 85℃, start to point-coagulate with salt brine, after the point-coagulation is completed, cover and heat preservation for 20-30 min to obtain soybean brain.

[0038] 6. Shaping: Use a ladle to remove the bean curd, pour it into the shaping frame, cover it with gauze, and start the hydraulic rod to apply pressure for 20-30 minutes to obtain the shaped tofu.

[0039] 7. Cutting and sealing: Take out the formed tofu, cut it into square tofu blocks of a certain size according to weight, place them in PP tofu boxes, add water and cover with film.

[0040] 8. Sterilization: Place the boxed tofu in a high-temperature sterilizer at 110-120℃ for 10-30 minutes. After cooling with clean water, the finished black tofu is obtained. Attached Figure Description

[0041] Appendix Figure 1 This is a simplified technical flowchart of the present invention. Detailed Implementation

[0042] The present invention will be further described in detail below with reference to specific embodiments: 1. Bamboo shoot pulp is obtained through the following process: ① Harvest fresh bamboo shoots, clean them with a bubble machine, remove the shells, cut them in half to obtain pure bamboo shoot flesh, push them into a sterilizing kettle, steam-blanch for 45 minutes, and then quickly cool them to room temperature in a vacuum cooler; ② Cut the cooled bamboo shoots into pieces smaller than 3cm using a chopper, freeze them to -18℃ in a -45℃ tunnel freezer, and store them in a cold storage; ③ Feed the frozen material into a liquid nitrogen cryogenic pulverizer via an automatic screw feeder, and guide it into a cooling conveyor through a rotary valve, spraying liquid nitrogen until the material particles are in an ice crystal state; ④ Then enter the grinding chamber, where the material particles are ground and pulverized to above 120 mesh through the combined forces of repeated impact, collision, shearing, and friction between the impeller at high speed and the material, blades, and toothed disc, resulting in bamboo shoot pulp.

[0043] 2. Mulberry leaves, bamboo leaves, red amaranth, leek sprouts, black spinach, green asparagus, red onions, carrots, red roses, jasmine flowers, and locust flowers should be pretreated as follows: ① Pick the above fresh materials, respectively, with the bubble machine clean after adding edible salt and the same weight of water, 2% of the weight of the material, boil, put the material, 3 min after the inactivation, after fishing, quickly into the vacuum cooling machine to cool to room temperature; ② the cooled material, cut into 3 cm or less pieces with a shredder, through-45 ℃ tunnel freezer to-18 ℃, into the freezer storage; ③ the frozen material through the automatic screw feeder into the liquid nitrogen cryogenic grinder, by the rotary valve into the cooling conveyor, spray into liquid nitrogen to the material particles into ice crystal state; ④ into the grinding machine cavity, through the impeller high-speed rotation, material, blade, tooth disc between repeated impact, collision, shear, friction and other comprehensive force, grinding material particles to 120 mesh or more, respectively, mulberry leaf powder, bamboo leaf powder, red amaranth powder, leek powder, black spinach powder, green asparagus powder, red onion powder, carrot powder, red rose powder, jasmine flower powder, locust flower powder.

[0044] 3, the following pretreatment is carried out on the fresh materials of the following: ① Pick the above fresh materials, respectively, with the bubble machine clean after adding edible salt and the same weight of water, 0.5% of the weight of the material, boil, put the material, 5 min after the inactivation, after fishing, quickly into the vacuum cooling machine to cool to room temperature; ② the cooled material, push into the 50 ℃ drying room for drying 30 h, get dry product; ③ the dry product is cut into 3 cm or less pieces with a shredder, through-45 ℃ tunnel freezer to-18 ℃, into the freezer storage; ④ the frozen material through the automatic screw feeder into the liquid nitrogen cryogenic grinder, by the rotary valve into the cooling conveyor, spray into liquid nitrogen to the material particles into ice crystal state; ④ into the grinding machine cavity, through the impeller high-speed rotation, material, blade, tooth disc between repeated impact, collision, shear, friction and other comprehensive force, grinding material particles to 120 mesh or more, respectively, get green head fungus powder, red mushroom powder, amanita caesarea powder, auricularia auricula powder, black truffle powder, day lily powder, osmanthus powder.

[0045] 4, the following pretreatment is carried out on the fresh materials of the following: ① picking the above fresh materials, remove the core, shell or core, clean with a vibrating machine, centrifugal dewatering, and then push into an air energy dryer, low temperature drying at 40℃ for 16, then slowly increase the temperature to 60℃, continue to dry for 6h, respectively to get dry hawthorn, dry red dates, dry chicken head rice, dry lotus seeds, dry ginkgo nuts, dry yellow millet, dry corn, dry black sesame; ② the dry product is crushed into pieces less than 3cm (coarse crushing includes continuously injecting liquid nitrogen into the crusher, pouring the dry product into the crusher to break, the broken material particles fall into the screen, and the dry product particles with a diameter of 1cm are screened out, and the particles larger than 3cm are returned to the crusher for repeated crushing); ③ the material pieces are fed into the liquid nitrogen cryogenic crusher through the automatic screw feeder, guided into the cooling conveyor by the rotary valve, and sprayed with liquid nitrogen until the material particles become ice crystal; ④ then enter the grinding machine cavity, and through the high-speed rotation of the impeller, the material, blade and tooth disc are repeatedly impacted, collided, sheared and rubbed to grind the material particles to more than 120 mesh, respectively to get hawthorn powder, red date powder, chicken head rice powder, lotus seed powder, ginkgo nut powder, yellow millet powder, corn powder and black sesame powder.

[0046] 5. The treatment of momordica grosvenori is as follows: picking fresh mature momordica grosvenori, removing the core, crushing, extracting, separating, concentrating, and spray drying to produce momordica grosvenori powder.

[0047] 6. The treatment of yam and sweet potato is as follows: ① picking the above fresh materials, cleaning them through the cleaning feeder into the spiral cleaning tank, peeling them, and then cleaning them again with the bubbling machine, cutting them into 2mm thick slices, pushing them into the oven, setting the temperature to 85℃, and baking for 0.6h, then transferring them into a temperature of 50℃, and continuing to bake for 4h to obtain dry products; ② crushing the dry products into pieces less than 3cm with a coarse crusher (coarse crushing includes continuously injecting liquid nitrogen into the crusher, pouring the dry product into the crusher to break, the broken material particles fall into the screen, and the dry product particles with a diameter of 2cm are screened out, and the particles larger than 3cm are returned to the crusher for repeated crushing); ③ feeding the material pieces into the liquid nitrogen cryogenic crusher through the automatic screw feeder, guiding them into the cooling conveyor by the rotary valve, and spraying them with liquid nitrogen until the material particles become ice crystal; ④ then entering the grinding machine cavity, and through the high-speed rotation of the impeller, the material, blade and tooth disc are repeatedly impacted, collided, sheared and rubbed to grind the material particles to more than 120 mesh, respectively to get yam powder and sweet potato powder.

[0048] 7. Dried ginger is processed as follows: ① The dried ginger is crushed into fragments smaller than 3cm using a coarse pulverizer (coarse pulverization includes continuously injecting liquid nitrogen into the pulverizer, pouring the dried material into the pulverizer for crushing, and the crushed material particles falling into the screen to screen out dried material particles with a diameter of 2cm, while particles larger than 3cm are returned to the pulverizer for repeated crushing); ② The material fragments are fed into a liquid nitrogen cryogenic pulverizer via an automatic screw feeder, and guided into a cooling conveyor by a rotary valve, where liquid nitrogen is sprayed until the material particles are in an ice crystal state; ③ Then it enters the grinding chamber, where the material particles are ground to a finer mesh than 120 mesh through the combined forces of repeated impact, collision, shearing, and friction between the impeller at high speed and the material, blades, and toothed disc, resulting in dried ginger powder.

[0049] 8. The Polygonatum is processed as follows: ① Harvest fresh, mature Polygonatum, clean it with ultrasonic waves, and then sun-dry it naturally; ② Soak the dried product in clean water for 8 hours, then steam it in a bamboo steamer for 4 hours. Quickly open the lid, evenly spray it with Shaoxing rice wine aged for more than 2 years at 0.5% of the dry Polygonatum weight, put it into a rice wine jar, seal it, and let it ferment for 10 hours; ③ Take it out, spread it flat on a bamboo mat, and expose it to the sun and dew for a day. The next day, steam it again, ferment it, and expose it to the sun and dew again. Repeat this process 9 times to obtain black Polygonatum; ④ Pour the Polygonatum into a grinder and crush it. The crushed material particles fall into the screen, and dry particles with a diameter of 1cm are screened out. Particles larger than 3cm are returned to the crusher for repeated crushing. ③ The material fragments are fed into the liquid nitrogen cryogenic crusher through an automatic screw feeder. The material is introduced into the cooling conveyor through a rotary valve and liquid nitrogen is sprayed in until the material particles are in an ice crystal state. ④ Then it enters the grinding chamber. Through the high-speed rotation of the impeller, the material, blades and toothed discs are repeatedly impacted, collided, sheared and rubbed by a combination of forces to grind the material particles to more than 120 mesh, and then obtain Polygonatum powder.

[0050] 9. Black garlic is processed as follows: ① Take clean, sun-dried garlic cloves with skin, place them in a 45℃ oven, and slowly roast for 10 days until the garlic turns completely black; ② Take out the black garlic and sun-dry for 2 days; ③ Crush the black garlic into fragments smaller than 3cm using a coarse crusher (coarse crushing includes continuously injecting liquid nitrogen into the crusher, pouring the dry material into the crusher for crushing, and the crushed material particles falling into a sieve to screen out dry particles with a diameter of 1cm, while particles larger than 3cm are returned to the crusher for repeated crushing); ② Feed the material fragments into a liquid nitrogen cryogenic crusher via an automatic screw feeder, and guide them into a cooling conveyor through a rotary valve, spraying liquid nitrogen until the material particles are in an ice crystal state; ③ Then enter the grinding chamber, where the material particles are ground to a finer mesh than 120 mesh through the combined forces of repeated impact, collision, shearing, and friction between the impeller at high speed and the material, blades, and toothed disc, resulting in black garlic powder.

[0051] I. Green tofu preparation method: 1. Grinding: pick fresh green soybeans, remove the beans, and wash them with clean water for later use; take 1 part green beans and add 3 parts clean water, pour into a grinder to crush and grind; 2. Filtering: take the green bean paste and filter it, add 3 times the amount of clean water to the obtained bean residue and grind it again, then filter it again, discard the bean residue, combine the filtrate, and obtain the raw soybean paste; 3. Mixing and homogenizing: take 2 parts of bamboo shoot original paste, 2 parts of green asparagus powder, 1 part of mulberry leaf powder, 1 part of bamboo leaf powder, 3 parts of green head fungus powder, and 200 parts of raw soybean paste, mix them evenly, and then put them into a homogenizer for homogenization; 4. Cooking and point-syruping: after the mixed and homogenized soybean paste is heated and boiled, remove the scum, keep boiling for 8 minutes, pour the soybean paste into a heat preservation barrel, when the temperature drops to 85°C, start point-syruping with salt brine, after the point-syruping is completed, cover and keep warm for 20 minutes to obtain bean brain.

[0052] 5. Shaping: take out the bean brain with a scoop, pour it into a shaping frame, cover it with gauze, start the hydraulic rod for 20 minutes of pressure, and obtain shaped tofu.

[0053] 6. Cutting and sealing: take out the shaped tofu, cut it into square blocks of a certain size according to weight, place it in a PP tofu box, add water, and cover it with film.

[0054] 7. Sterilization: place the boxed tofu in a 117°C high-temperature sterilization kettle for 25 minutes of sterilization, cool it with clean water, and obtain the finished green tofu.

[0055] II. Red Tofu Preparation as Follows: 1. Soaking: weigh the dry red beans, clean them with a bubble machine, and soak them in 5 times the amount of clean water for 12 hours.

[0056] 2. Grinding: take the soaked red beans, add 3 parts of clean water, and pour them into a grinder to crush and grind; 3. Filtering: take the red bean paste and filter it, add 3 times the amount of clean water to the obtained bean residue and grind it again, then filter it again, discard the bean residue, combine the filtrate, and obtain the raw soybean paste; 4. Mixing and homogenizing: take 2 parts of bamboo shoot original paste, 2 parts of sweet potato powder, 1 part of red onion powder, 2 parts of red rose powder, 3 parts of red spinach powder, 2 parts of hawthorn powder, 2 parts of red jujube powder, 3 parts of red mushroom powder, and 200 parts of raw soybean paste, mix them evenly, and then put them into a homogenizer for homogenization; 5. Cooking and point-syruping: after the mixed and homogenized soybean paste is heated and boiled, remove the scum, keep boiling for 8 minutes; pour the soybean paste into a heat preservation barrel, when the temperature drops to 85°C, start point-syruping with salt brine, after the point-syruping is completed, cover and keep warm for 20 minutes to obtain bean brain.

[0057] 6. Shaping: take out the bean brain with a scoop, pour it into a shaping frame, cover it with gauze, start the hydraulic rod for 25 minutes of pressure, and obtain shaped tofu.

[0058] 7. Cutting and sealing: the shaped tofu is taken out, cut into square tofu blocks of certain size according to weight, placed in a PP tofu box, covered with film after adding water.

[0059] 8. Sterilization: the boxed tofu is placed in a 117℃ high-temperature sterilization kettle for sterilization for 20min, and the finished product red tofu is obtained after cooling with clean water.

[0060] III. White tofu is prepared as follows: 1. Soaking: the white peanuts are weighed, cleaned by a bubble machine, and then soaked in 5 times the amount of clean water for 10 hours.

[0061] 2. Grinding: the soaked white peanuts are taken, 3 times the amount of clean water is added, and then poured into a beating machine for crushing and grinding; 3. Filtering: the white peanut slurry is taken for filtering, the obtained peanut dregs are added with 3 times the amount of clean water for grinding, and then filtered again, the dregs are discarded, the filtrates are combined to obtain peanut slurry; 4. Mixing and homogenizing: 2 parts of bamboo shoot original slurry, 2 parts of yam powder, 1 part of ginkgo powder, 1 part of jasmine powder, 1 part of locust flower powder, 1 part of chicken head rice powder, 1 part of lotus seed powder, 1 part of pleurotus eryngii powder, and 180 parts of peanut slurry are mixed uniformly and then fed into a homogenizer for homogenization; 5. Cooking and point slurry: after the mixed and homogenized soybean milk is heated and boiled, the floating scum is removed, and the boiling is maintained for 7min; the soybean milk is poured into a heat preservation barrel, when the temperature drops to 85℃, the soybean milk is started to be point slurred with salt brine, after the point slurring is completed, the cover is added and the heat preservation is maintained for 25min to obtain soybean brain.

[0062] 6. Shaping: the soybean brain is taken out with a ladle, poured into a shaping frame, covered with gauze, and then the hydraulic rod is started to press for 25min to obtain shaped tofu.

[0063] 7. Cutting and sealing: the shaped tofu is taken out, cut into square tofu blocks of certain size according to weight, placed in a PP tofu box, covered with film after adding water.

[0064] 8. Sterilization: the boxed tofu is placed in a 118℃ high-temperature sterilization kettle for sterilization for 15min, and the finished product white tofu is obtained after cooling with clean water.

[0065] IV. Yellow tofu is prepared as follows: 1. Soaking: the dry yellow beans are weighed, cleaned by a bubble machine, and then soaked in 5 times the amount of clean water for 10 hours.

[0066] 2. Grinding: the soaked yellow beans are taken, 3 times the amount of clean water is added, and then poured into a beating machine for crushing and grinding; 3. Filtering: the soybean milk is taken for filtering, the obtained soybean dregs are added with 3 times the amount of clean water for grinding, and then filtered again, the dregs are discarded, the filtrates are combined to obtain raw soybean milk; 4. Mixing and homogenizing: take bamboo shoot original pulp 2 parts, carrot powder 1 part, dry ginger powder 1 part, yellow flower powder 1 part, osmanthus powder 1 part, leek powder 1 part, yellow millet powder, corn powder, momordica grosvenori powder 1 part, gold fungus powder 2 parts, raw soybean milk 200 parts, mix evenly, and then enter the homogenizer for homogenization; 5. Cooking and point-mixing: after the mixed and homogenized soybean milk is heated and boiled, the floating scum is removed, and boiling is maintained for 8 min; the soybean milk is poured into a heat preservation barrel, and when the temperature drops to 85℃, salt brine is used to point-mix the soybean milk, and after the point-mixing is completed, the soybean milk is covered and preserved for 20 min to obtain bean brains.

[0067] 6. Forming: the bean brains are taken out with a scoop, poured into a forming frame, covered with gauze, and then a hydraulic rod is started to press for 20 min to obtain formed bean curd.

[0068] 7. Cutting and sealing: the formed bean curd is taken out, cut into square bean curd blocks of a certain size according to weight, placed in a PP bean curd box, and then covered with film after adding water.

[0069] 8. Sterilization: the boxed bean curd is placed in a 119℃ high-temperature sterilization kettle for sterilization for 26 min, and then cooled with clean water to obtain finished yellow bean curd.

[0070] Five, black bean curd is prepared as follows: 1. Soaking: dry black beans are weighed, cleaned by a bubble machine, and then soaked in 5 times the amount of clean water for 11 hours.

[0071] 2. Grinding: the soaked black beans are taken, 3 parts of clean water are added, and then poured into a grinding machine for crushing and grinding; 3. Filtration: the soybean milk is taken for filtration, the obtained soybean dregs are added with 3 times the amount of clean water for grinding, and then filtered again, the soybean dregs are discarded, the filtrates are combined to obtain raw soybean milk; 4. Mixing and homogenizing: take bamboo shoot original pulp 5 parts, yellow thimble powder 1 part, black garlic powder 1 part, black spinach powder 2 parts, black sesame powder 2 parts, black truffle powder 1 part, and raw soybean milk 200 parts, mix evenly, and then enter the homogenizer for homogenization; 5. Cooking and point-mixing: after the mixed and homogenized soybean milk is heated and boiled, the floating scum is removed, and boiling is maintained for 9 min; the soybean milk is poured into a heat preservation barrel, and when the temperature drops to 85℃, salt brine is used to point-mix the soybean milk, and after the point-mixing is completed, the soybean milk is covered and preserved for 25 min to obtain bean brains.

[0072] 6. Forming: the bean brains are taken out with a scoop, poured into a forming frame, covered with gauze, and then a hydraulic rod is started to press for 25 min to obtain formed bean curd.

[0073] 7. Cutting and sealing: the formed bean curd is taken out, cut into square bean curd blocks of a certain size according to weight, placed in a PP bean curd box, and then covered with film after adding water.

[0074] 8. Sterilization: the boxed tofu is sterilized in a 119℃ high-temperature sterilization kettle for 15 minutes, and the finished product black tofu is obtained after cooling with clean water.

[0075] The above is only the preferred embodiment of the present application, and is not intended to limit the scope of protection of the present application. Any modification or application of the above embodiment is within the scope of the technical solution.

Claims

1. A method for preparing five-color tofu from bamboo shoot pulp, characterized in that, The five-color bean curds include green bean curd, red bean curd, white bean curd, yellow bean curd and black bean curd, and each of the bean curds is added with bamboo shoot original slurry and one or more of other edible materials; The green bean curd is mainly made of green beans and added with bamboo shoot original slurry, green asparagus, mulberry leaves, bamboo leaves and green head fungus; The red bean curd is mainly made of red beans and added with bamboo shoot original slurry, sweet potatoes, red onions, red roses, red spinach, hawthorn, red dates and red fungus; The white bean curd is mainly made of white peanuts and added with bamboo shoot original slurry, yam, ginkgo nuts, jasmine flowers, locust flowers, chicken head rice, lotus seeds and pleurotus eryngii; The yellow bean curd is mainly made of yellow beans and added with bamboo shoot original slurry, carrots, dried ginger, yellow day lily, osmanthus, leek, yellow millet, corn, monk fruit and golden ear fungus; The black bean curd is mainly made of black beans and added with bamboo shoot original slurry, yellow thunb, black garlic, black spinach, black sesame and black truffle. The preparation of the five-color bean curds comprises the following steps: Material pretreatment: the edible materials are washed, cut, frozen in liquid nitrogen and ground and crushed; Soaking (green beans do not need to be soaked): 5 times of the total weight of the materials of clean water is added and soaked for 10-12 hours; Grinding: 3 times of the total weight of the soaked materials of clean water is poured into a grinding machine for grinding and crushing; Filtering: the filtered bean dregs are ground with 3 times of the total weight of the bean slurry of clean water, filtered again, the bean dregs are discarded, the filtrates are combined to obtain raw bean slurry; Mixing and homogenizing: 1-5 parts of bamboo shoot original slurry and one or more of other edible materials are taken, and the addition amount of each material is 0-5 parts of 100-200 parts of the raw bean slurry, then the mixture is uniformly mixed and then enters a homogenizer for homogenization; Cooking and point slurry: after the mixed and homogenized bean slurry is heated and boiled, the floating scum is removed, the boiling is maintained for 5-10 min, the bean slurry is poured into a heat preservation barrel, when the temperature is reduced to 85℃, the point slurry is started, after the point slurry is completed, the heat preservation is carried out for 20-30 min to obtain bean brain; Molding: the bean brain is taken out with a ladle, poured into a molding frame, covered with gauze, and then the hydraulic rod is started to press for 20-30 min to obtain molded bean curd; Cutting and sealing: the molded bean curd is taken out, cut into square blocks according to weight, placed in a PP bean curd box, covered with film after adding water; Sterilization: the boxed bean curd is placed in a high-temperature sterilization axe at 110-120℃ for sterilization for 10-30 min, and then cooled with clean water to obtain the finished product of five-color bean curd.

3. A method for preparing five-color tofu from bamboo shoot pulp according to claim 1, characterized in that, The process of the bamboo shoot original slurry is as follows: ① fresh bamboo shoots are dug, cleaned with a bubbling machine, shelled, cut in half to obtain pure bamboo shoots, put into a sterilization kettle, steamed for 45 min, and then quickly cooled to room temperature in a vacuum cooling machine; ② the cooled bamboo shoots are cut into pieces of less than 3 cm with a cutting machine, frozen to-18℃ in a-45℃ tunnel freezer, and stored in a freezer; ③ the frozen materials are fed into a liquid nitrogen deep cold pulverizer through an automatic screw feeder, guided into a cooling conveyor through a rotary valve, and sprayed with liquid nitrogen until the material particles are in ice crystal state; ④ then enter the cavity of a grinding machine, and through the high-speed rotation of the impeller, the material particles are ground and crushed to more than 120 mesh to obtain bamboo shoot original slurry.

4. The method for preparing five-color tofu from bamboo shoot pulp according to claim 1, characterized in that, The processing methods of mulberry leaves, bamboo leaves, red amaranth, leek, black spinach, green asparagus, red onion, carrot, red rose, jasmine, and sophora flower are as follows: ① picking the above fresh materials, respectively cleaning with a bubble machine, adding edible salt and the same weight of water in an amount of 1%-5% of the weight of the materials, boiling, then putting the materials in, killing green for 1-5 min, then quickly putting into a vacuum cooling machine to cool to room temperature; ② the cooled materials are cut into pieces less than 3 cm with a cutting machine, frozen to-18℃ by a-45℃ tunnel freezer, and stored in a freezer; ③ the frozen materials are put into a liquid nitrogen cryogenic pulverizer by an automatic screw feeder, guided into a cooling conveyor by a rotary valve, and sprayed with liquid nitrogen until the material particles are in an ice crystal state; ④ then put into the grinding chamber, and through the high-speed rotation of the impeller, the repeated impact, collision, shearing, friction and other comprehensive forces among the materials, blades and toothed discs, the material particles are ground and crushed to more than 120 mesh, and mulberry leaf powder, bamboo leaf powder, red amaranth powder, leek powder, black spinach powder, green asparagus powder, red onion powder, carrot powder, red rose powder, jasmine powder and sophora flower powder are obtained respectively.

5. The processing methods of Clavaria, Russula, Pleurotus eryngii, Auricularia, black truffle, day lily, and osmanthus are as follows: ① picking the above fresh materials, respectively cleaning with a bubble machine, adding edible salt and the same weight of water in an amount of 0.1%-1% of the weight of the materials, boiling, then putting the materials in, inactivating for 3-6 min, then quickly putting into a vacuum cooling machine to cool to room temperature; ② the cooled materials are put into a drying room at 40-50℃ for 24-48h to obtain dry products; ③ the dry products are cut into pieces less than 3 cm with a cutting machine, frozen to-18℃ by a-45℃ tunnel freezer, and stored in a freezer; ④ the frozen materials are put into a liquid nitrogen cryogenic pulverizer by an automatic screw feeder, guided into a cooling conveyor by a rotary valve, and sprayed with liquid nitrogen until the material particles are in an ice crystal state; ④ then put into the grinding chamber, and through the high-speed rotation of the impeller, the repeated impact, collision, shearing, friction and other comprehensive forces among the materials, blades and toothed discs, the material particles are ground and crushed to more than 120 mesh, and Clavaria powder, Russula powder, Pleurotus eryngii powder, Auricularia powder, black truffle powder, day lily powder and osmanthus powder are obtained respectively.

6. The processing method of hawthorn, red dates, chicken head rice, lotus seeds, ginkgo nuts, yellow millet, corn, and black sesame is as follows: ① picking the above fresh materials, removing the core, shell or core, cleaning with a vibrating machine, and dehydrating with a centrifugal machine, the materials are pushed into an air energy dryer, dried at a low temperature of 30-40℃ for 12-24h, and then slowly heated to 60℃, and dried for 4-8h, to obtain dried hawthorn, dried red dates, dried chicken head rice, dried lotus seeds, dried ginkgo nuts, dried yellow millet, dried corn, and dried black sesame, respectively; ② the dried products are crushed into pieces of less than 3cm (the coarse crushing includes continuously injecting liquid nitrogen into the crusher, and pouring the dried materials into the crusher to break, the broken material particles fall into the screen, and the dried particles with a diameter of 0.5-3cm are screened out, and the particles larger than 3cm are returned to the crusher for repeated crushing); ③ the material pieces are put into a liquid nitrogen cryogenic crusher through an automatic screw feeder, guided into a cooling conveyor by a rotary valve, and sprayed with liquid nitrogen until the material particles are in an ice crystal state; ④ then, the material particles are ground into particles of 120 mesh or more in the grinding machine cavity through the combined action of high-speed rotation of the impeller, repeated impact, collision, shearing, and friction between the material, blade, and tooth disc, to obtain hawthorn powder, red date powder, chicken head rice powder, lotus seed powder, ginkgo nut powder, yellow millet powder, corn powder, and black sesame powder, respectively.

7. The processing method of momordica grosvenori is as follows: picking fresh ripe momordica grosvenori, removing the core, crushing, extracting, separating, concentrating, and spray drying to obtain momordica grosvenori powder.

8. The processing method of yam and sweet potato is as follows: ① picking the above fresh materials, cleaning with a cleaning feeder into a spiral cleaning tank, cleaning again with a bubbling machine after peeling, cutting into 2-3mm thick slices, pushing into an oven, setting the temperature to 80-90℃, and baking for 0.5-1h, and then transferring into a temperature of 40-60℃, and baking for 3-4h to obtain dried products; ② crushing the dried products into pieces of less than 3cm (the coarse crushing includes continuously injecting liquid nitrogen into the crusher, and pouring the dried materials into the crusher to break, the broken material particles fall into the screen, and the dried particles with a diameter of 0.5-3cm are screened out, and the particles larger than 3cm are returned to the crusher for repeated crushing); ③ the material pieces are put into a liquid nitrogen cryogenic crusher through an automatic screw feeder, guided into a cooling conveyor by a rotary valve, and sprayed with liquid nitrogen until the material particles are in an ice crystal state; ④ then, the material particles are ground into particles of 120 mesh or more in the grinding machine cavity through the combined action of high-speed rotation of the impeller, repeated impact, collision, shearing, and friction between the material, blade, and tooth disc, to obtain yam powder and sweet potato powder, respectively.

9. The processing method of dried ginger is: ① The dried ginger is crushed into pieces less than 3 cm by a coarse crusher (the coarse crushing includes continuously injecting liquid nitrogen into the crusher, pouring the dry material into the crusher for crushing, and the crushed material particles fall into the screen, and the dry particles with a diameter of 0.5-3 cm are screened out, and the particles larger than 3 cm are returned to the crusher for repeated crushing); ② The material pieces are fed into a liquid nitrogen cryogenic crusher by an automatic screw feeder, and the material particles are sprayed with liquid nitrogen to become ice crystal state by a rotary valve and a cooling conveyor; ③ The material particles are ground into particles with a size of 120 mesh or more in a grinding chamber by high-speed rotation of an impeller, repeated impact, collision, shearing and friction between the material, the blade and the tooth disc, and dried ginger powder is obtained.

10. The processing method of rhizoma polygonati is: ① Fresh and mature rhizoma polygonati are picked, cleaned by ultrasonic wave, and naturally dried; ② The dried rhizoma polygonati are soaked in clean water for 5-10 h, steamed in a bamboo steamer for 4-5 h, quickly opened, and evenly sprayed with 2-year-old Shaoxing rice wine at a ratio of 0.5-1% of the weight of the dried rhizoma polygonati, sealed in a wine jar for 10-12 h for sweetness; ③ The rhizoma polygonati are taken out, laid on a bamboo mat, and exposed to sunlight and dew for one day, steamed, sealed, and exposed to sunlight and dew again the next day, and the process is repeated for 9 times, and black rhizoma polygonati are obtained; ④ The rhizoma polygonati are crushed in a crusher, and the crushed material particles fall into the screen, and the dry particles with a diameter of 0.5-3 cm are screened out, and the particles larger than 3 cm are returned to the crusher for repeated crushing; ⑤ The material pieces are fed into a liquid nitrogen cryogenic crusher by an automatic screw feeder, and the material particles are sprayed with liquid nitrogen to become ice crystal state by a rotary valve and a cooling conveyor; ⑥ The material particles are ground into particles with a size of 120 mesh or more in a grinding chamber by high-speed rotation of an impeller, repeated impact, collision, shearing and friction between the material, the blade and the tooth disc, and rhizoma polygonati powder is obtained.

11. The processing method of black garlic is: ① Clean and sun-dried garlic heads are placed in an oven at 30-50℃ for slow baking for 10 days until the garlic turns black; ② The black garlic is taken out and exposed to sunlight for 2-3 days; ③ The black garlic is crushed into pieces less than 3 cm by a coarse crusher (the coarse crushing includes continuously injecting liquid nitrogen into the crusher, pouring the dry material into the crusher for crushing, and the crushed material particles fall into the screen, and the dry particles with a diameter of 0.5-3 cm are screened out, and the particles larger than 3 cm are returned to the crusher for repeated crushing); ② The material pieces are fed into a liquid nitrogen cryogenic crusher by an automatic screw feeder, and the material particles are sprayed with liquid nitrogen to become ice crystal state by a rotary valve and a cooling conveyor; ③ The material particles are ground into particles with a size of 120 mesh or more in a grinding chamber by high-speed rotation of an impeller, repeated impact, collision, shearing and friction between the material, the blade and the tooth disc, and black garlic powder is obtained.

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