Preparation method of hawthorn fermented bean curd

Abstract

The present invention discloses a preparation method of hawthorn fermented bean curd. The weight parts of raw materials are as following: soybean 1000-1200, fresh sugar cane leaves 10-12, pitaya flower10-12, cardamine 10-12, mulberry leaf 10-12, fried black beans 10-12, mountain dew dish 10-12, eagle tea 10-12, cabbage 10-12 , and carrot 10-12. The steps are: grinding the well-selected soybeans into slurry after soaking; adding water into fresh sugar cane leaves and other ingredients and grinding them into slurry; filtering and discarding the residue; blending the resultant with soybean milk; adding brine after boiling; adding bean product antifoaming agent and pressing them into white dry blank for fermentation. Because the health care component of traditional Chinese medicine is added, the prepared hawthorn fermented bean curd has the advantages of unique taste and rich nutrition and is beneficial to health.

Description

technical field

[0001] The invention relates to the field of bean products, in particular to a preparation method of hawthorn fermented bean curd. Background technique

[0002] Fermented bean curd, also known as fermented bean curd, is a traditional food that is loved by the masses because of its special taste. There are red square, cabbage fermented bean curd and stinky fermented bean curd commonly found in the market. Although each of the enumerations has a special taste, it is relatively monotonous and has insufficient nutritional value and single function. It is necessary to increase its health-care nutrients in fermented bean curd to meet the health needs of consumers. Contents of the invention

[0003] The invention provides a preparation method of hawthorn bean curd, which has unique flavor, rich nutrition and health care function.

[0004] Technical scheme of the present invention is:

[0005] The preparation method of hawthorn fermented bean curd is characteriz...

Examples

Embodiment Construction

[0015] The preparation method of hawthorn fermented bean curd is characterized in that: comprising the following steps:

[0016] (1) Weigh the raw materials according to the following parts by weight:

[0017] 1000-1200 soybeans, 10-12 fresh sugarcane leaves, 10-12 overlord flowers, 10-12 broken rice mustard, 10-12 mulberry leaves, 10-12 fried black beans, 10-12 mountain dew, 10-12 eagle tea, Chinese cabbage 10-12, carrot 10-12,

[0018] (2) Soak the selected soybeans and grind them into pulp, add fresh sugarcane leaves and other ingredients to grind them with water, filter to remove slag, combine with soybean milk, cook in brine, add soybean defoamer, and press into white dry billet ;

[0019] (3) The white dry billet enters the mold room, adds mucormycetes, and after the first fermentation for 1 to 3 days, take it to the drying room at 60-70°C, bake it for 2-3 hours until it is 3-4 dry, and then sprinkle water on the surface Wet, add mucormycetes for the second time, ferm...

technical field

[0001] The invention relates to the field of bean products, in particular to a preparation method of hawthorn fermented bean curd. Background technique

[0002] Fermented bean curd, also known as fermented bean curd, is a traditional food that is loved by the masses because of its special taste. There are red square, cabbage fermented bean curd and stinky fermented bean curd commonly found in the market. Although each of the enumerations has a special taste, it is relatively monotonous and has insufficient nutritional value and single function. It is necessary to increase its health-care nutrients in fermented bean curd to meet the health needs of consumers. Contents of the invention

[0003] The invention provides a preparation method of hawthorn bean curd, which has unique flavor, rich nutrition and health care function.

[0004] Technical scheme of the present invention is:

[0005] The preparation method of hawthorn fermented bean curd is characteriz...

Examples

Embodiment Construction

[0015] The preparation method of hawthorn fermented bean curd is characterized in that: comprising the following steps:

[0016] (1) Weigh the raw materials according to the following parts by weight:

[0017] 1000-1200 soybeans, 10-12 fresh sugarcane leaves, 10-12 overlord flowers, 10-12 broken rice mustard, 10-12 mulberry leaves, 10-12 fried black beans, 10-12 mountain dew, 10-12 eagle tea, Chinese cabbage 10-12, carrot 10-12,

[0018] (2) Soak the selected soybeans and grind them into pulp, add fresh sugarcane leaves and other ingredients to grind them with water, filter to remove slag, combine with soybean milk, cook in brine, add soybean defoamer, and press into white dry billet ;

[0019] (3) The white dry billet enters the mold room, adds mucormycetes, and after the first fermentation for 1 to 3 days, take it to the drying room at 60-70°C, bake it for 2-3 hours until it is 3-4 dry, and then sprinkle water on the surface Wet, add mucormycetes for the second time, ferm...