680 results about "Villosa choctawensis" patented technology

The invention discloses a health-care soy sauce, prepared from the following raw materials in parts by weight: 40-70 parts of soybeans, 30-65 parts of bran, 35-70 parts of wheats, 0.1-5 part(s) of seasonings, 2-10 parts of traditional Chinese medicine nutrient solution, 5-20 parts of edible salt and 20-50 parts of water. The traditional Chinese medicine nutrient solution is prepared from the following raw materials in parts by weight: 1-5 part(s) of poria cocos, 3-5 parts of chrysanthemum, 2-7 parts of hawthorn, 1-5 part(s) of liquorice, 2-5 parts of semen cassiae and 1-3 part(s) of medlar. The health-care soy sauce provided by the invention is prepared through the steps of stewing, starter propagation, dilute-state high-salt fermentation and the like; and a production process of the soy sauce is simple and is low in production cost. As the Chinese medicinal herb components such as the poria cocos, the chrysanthemum and the hawthorn are added into the health-care soy sauce, the health-care soy sauce is good in taste and delicious in flavor, also has the functions of reducing blood fat, clearing away heat and toxic materials, preventing cancer and improving human body immunity, and is beneficial to health if being taken for a long time.

The invention discloses a brewing technology for soybean sauce. The brewing technology comprises the following steps: (1) soybean soaking: adding soybeans into water for soaking; (2) stewing: stewing the soybeans to obtain cooked soybeans; (3) mixing: mixing flour and roasted wheat bran to obtain a flour mixture, and mixing the cooked soybeans and the flour mixture to obtain a mixture; (4) inoculation: cooling the temperature of the mixture to be below 30 DEG C, and inoculating aspergillus oryzae; (5) distiller's yeast making: conveying the mixture into a leavening room for cultivation, wherein in the earlier stage of cultivation, the distiller's yeast temperature is 28-35 DEG C, and in the later stage of cultivation, the distiller's yeast temperature is 20-25 DEG C until the distiller's yeast is formed; and (6) fermentation: mixing the finished distiller's yeast and salty water, performing fermentation under normal temperature for more than 4 months. According to the brewing technology, the contents of reducing sugar and amino acid nitrogen in the soybean sauce can be effectively increased, the non-enzymatic browning effect in a soybean sauce brewing process is enhanced, and the flavor and the color of the soybean sauce are enhanced; and furthermore, the distiller's yeast contains rich protease, and the utilization rate of proteins in the soybean sauce brewing process is increased.

The present invention relates to honey eel dried bean curd and a preparation method thereof, and the honey eel dried bean curd is characterized by comprising the following raw materials by weight: 500-550 parts of soybean, 1-1.2 parts of pitaya flower, 2-2.3 parts of lotus leaf, 1.8-2 parts of momordica grosvenori leaf, 0.8-1 part of hangzhou white chrysanthemum, 1-1.2 parts of caragana korshinskii root, 1.1-1.3 parts of japanese banana flower, 0.8-1 part of plumbago zeylanica, 7-9 parts of jam, 5-6 parts of oat powder, 8-10 parts of honey, 60-65 parts of eel meat, 5-6 parts of raisins, 10-12 parts of coix seed, 3-4 parts of pork floss, 11-13 parts of gypsum and 40-50 parts of a nutritional health care fluid. The honey eel dried bean curd is added with eel meat, so that the honey eel dried bean curd is delicious in taste; the jam and the honey added in the processing process bring a trace of freshness and sweetness, in addition, the honey eel dried bean curd is also added with a variety of Chinese herbal medicines, so that the honey eel dried bean curd can achieve the effects of calming liver, improving eyesight, clearing heat, detoxifying, and promoting qi to activate blood by regular consumption, and is a leisure and healthy food.

The invention discloses a making method for sweet potato dried tofu. The sweet potato dried tofu is made by the following raw materials in parts by weight: 1000-1200 parts of soybean, 10-12 parts of gracilaria lemaneiforms, 10-12 parts of brasenia schrebei, 35-40 parts of sweet potato, 10-15 parts of salviae miltiorrhizae, 10-12 parts of common scouring rush herb,10-12 parts of petasites tatewakianus kitam, 10-12 parts of radix angelicae dahuricae, 10-12 parts of water dropwort, 10-12 parts of pumpkin flower, 5-8 parts of potentilla chinensis, 20-30 parts of capsicum annuum, 5-8 parts of pitaya flower,10-12 parts of rhodiola, 10-12 parts of polygonatum odoratum, 10-12 parts of lentinula edodes, 10-12 parts of mulberry leaf, 8-10 parts of lily, 8-10 parts of lentinula edodes, 5-8 parts of perilla leaf, 3-6 parts of hericium erinaceus, 3-4 parts of amomum tsao-ko. Compared with the prior art, various edible wild herbs and medicinal and edible traditional Chinese medicine health-care ingredients are added into raw materials of the dried tofu, the sweet potato has the functions of tonifying the spleen and stomach, aiding digestion, nourishing kidney and boosting essence, and reducing glucose, bean dregs are reduced by adopting repeated grinding process, dietary fiber in the bean dredges are added into soybean milk so as to facilitate the gastrointestinal motility of a human body and help defecation; and brine contains various traditional spices, and ingredients of American ginseng and the like, thereby enhancing the human immunity and prolonging the life.

The invention provides an instant pork dried bean curd, comprising the following raw materials by weight: 120 to 130 parts of soya bean, 30 to 40 parts of mung bean, 20 to 30 parts of kidney bean, 20 to 30 parts of walnut, 50 to 60 parts of lean pork, 20 to 30 parts of chive, 20 to 30 parts of fresh orange, 5 to 6 parts of loquat leaf, 3 to 4 parts of herba leucatis molloissimae, 3 to 4 parts of pearl, 3 to 4 parts of flos albiziae, 3 to 4 parts of radix peucedani, 5 to 6 parts of edible bird's nest, 3 to 4 parts of magnolia flower, 2 to 3 parts of soybean leaf, 30 to 40 parts of gypsum, 40 to 50 parts of rice wine, 30 to 60 parts of salt, 40 to 50 parts of soy, 20 to 30 parts of yellow rice wine, 10 to 20 parts of vinegar, 50 to 60 parts of sesame oil and a proper amount of water. According to the invention, lean pork is added so as to increase animal proteins in dried bean curd, so the instant pork dried bean curd has more comprehensive nutrients; meanwhile, extracts of traditional Chinese medicinal materials, e.g., pearl and flos albiziae, with liver-calming and tranquillizing effects and the like are added, so the instant pork dried bean curd provided by the invention has health care effects like a liver-calming effect and a tranquillizing effect and is applicable to most people.

The invention discloses an instant rice flour and a preparation method thereof. The instant rice flour is characterized by being prepared from the following raw materials in parts by weight: 100-110 parts of rice grains, 2-3 parts of ginseng, 1-2 parts of liquorice, 3-4 parts of spina date seed, 2-4 parts of astragalus membranaceus, 1-2 parts of agastache rugosus, 1-1.5 parts of japanese banana flowers, 2-2.5 parts of chushan lip-fern herb, 2-3 parts of millet, 3-4 parts of black soya beans, 1-2 parts of soybeans, 20-22 parts of shepherd's purse, 15-18 parts of tomatoes, 3-4 parts of mustard, 3-4 parts of honey, 60-65 parts of sleeve-fish meat, 50-55 parts of bananas and 7-8 parts of nutrition additives. The instant rice flour disclosed by the invention is good in palatability, special in flavor, sweet and delicious, convenient to store and eat, and rich in nutrient. In addition, due to the addition of multiple Chinese medicinal herbs, the instant rice flour has a health-care function, and is capable of achieving functions of reinforcing vital energy, tonifying spleen and lung, soothing nerves, nourishing liver and harmonizing stomach when being eaten frequently.

The invention discloses an appetizing dried bean curd with hawthorn and toona sinensis. The appetizing dried bean curd is prepared from the following raw materials in parts by weight: 100-110 parts of soybeans, 20-30 parts of green beans, 6-8 parts of nutrition additives, 10-12 parts of oysters, 2-3 parts of lard oil, 8-9 parts of frozen tofu, 3-5 parts of five spice powder, 3-4 parts of haw slices, 6-8 parts of lotus roots, 10-12 parts of yoghourt, 3-4 parts of vinegar residues, 1-1.2 parts of tender cedrela sinensis leaves, 2-2.2 parts of paniculate microcos leaves, 1.2-2 parts of pummelo peels, 1.8-2.2 parts of sunflower discs, 1-1.3 parts of swertia mileensis grasses, 1.5-2 parts of persimmon calyx and 5-6 parts of rubus rosifolius. The dried bean curd is cool and refreshing; the added tender cedrela sinensis leaves have functions of appetizing, refreshing and dispelling wind and eliminating dampness; the pummelo peels have functions of regulating qi-flowing and eliminating phlegm, and invigorating spleen and promoting digestion; the swertia mileensis grasses have functions of clearing heat and tonifying spleen and removing heat from the lung to relieve cough; the hawthorn has the function of appetizing and helping digestion. The appetizing dried bean curd is especially suitable for being eaten before dinner to increase appetite.

The invention discloses fried mushroom bean curd. The fried mushroom bean curd is prepared from the following raw materials in parts by weight: 120-140 parts of soybeans, 15-20 parts of semen juglandis, 10-12 parts of mushroom, 6-8 parts of papaya juice, 1-2 parts of angelica dahurica, 2-3 parts of gynostemma pentaphylla, 1-2 parts of papaya nucleus, 2-3 parts of red dates, 1-2 parts of hawthorn leaves, 2-3 parts of cistanche deserticola, 2-3 parts of aplotaxis auriculata, 1-2 parts of lance asiabell roots, 2-3 parts of ligusticum wallichii, 1-2 parts of cortex acanthopanacis, 1-2 parts of scabish, 1-2 parts of jade butterflies and 2-3 parts of morinda officinalis. By adding the semen juglandis into the bean curd produced by using the method disclosed by the invention, the nutrients of the bean curd are increased; by adding diced mushrooms, the bean curd is unique in flavour; as the bean curd is dried, the bean curd is chewy; by adding various health-care traditional Chinese medicine ingredients, the bean curd has functions of lowering blood pressure, lowing cholesterol, invigorating stomach to digest, invigorating spleen and stomach, preventing and resisting cancer, enriching kidney and warming lung, and relaxing bowel.

The invention discloses a marinade and a method for making marinated duck meat with the marinade, relating to the field of food processing. The formula of the marinade comprises the following components in parts by weight: 122-128 parts of star anise, 27-33 parts of angelica root, 47-53 parts of galangal, 22-28 parts of soybean, 97-103 parts of cinnamon bark, 17-23 parts of katsumade galangal seed , 47-53 parts of fennel, 27-33 parts of clove, 47-53 parts of round cardamom fruit, 17-23 parts of long pepper, 47-53 parts of aoko amomum fruit, 47-53 parts of dried ginger, 27-33 parts of szechuan lovage rhizome, 17-23 parts of cumin, 17-23 parts of vanilla, 22-28 parts of falangal, 22-28 parts of lysimachia sikokiana, 27-33 parts of cape jasmine, 12-18 parts of lucid ganoderma, 37-43 parts of licorice root, 37-43 parts of fructus amomi, 47-55 parts of pepper and 47-55 parts of chilli. The marinated duck meat prepared with the marinade made according to the formula has tender meat and crisp skin, is aromatic and oily, salty and delicious, has a unique flavor, can well cater to the taste of common people, is very popular with consumers, and has high sales volume and good economic benefit, and people do not feel bored with the marinated duck meat even after eating for a long term.

The invention provides nutritious instant porridge and a preparation method thereof. The nutritious instant porridge comprises the following ingredients in parts by weight: 20-50 parts of rice, 10-15 parts of corn, 5-8 parts of mung bean, 4-10 parts of oat, 3-7 parts of millet, 2-5 parts of soybean, 3-8 parts of peanut, 1-5 parts of lily bulb, 1-4 parts of sesame, 6-12 parts of buckwheat, 10-18 parts of sticky rice, and 3-5 parts of red date. The preparation method comprises the following steps: crushing the rice and the sticky rice to 100 meshes, drying the flour to be cured, adding water to make the cured rice flour to be clustered, then dividing the cluster into rice cakes, and puffing the rice cakes; soaking the lily bulb, peanut, corn, mung bean, buckwheat, millet and soybean with water, boiling and steaming the soaked substances at normal pressure, naturally drying the boiled substances and pressing into food grain piece; removing kernel of the red date, and dicing the red date, dehydrating and drying, and mixing the obtained rice cakes, food grain piece, diced red date and sesame. The nutritious instant porridge is rich in nutrition, suitable for being eaten at different seasons, convenient and quick to eat, and free from any additive.

The invention discloses a formula for mulberry leaf tea and a preparation technique thereof. The formula comprises, by weight, 30-55% of mulberry leaves, 10-20% of dried chrysanthemum, 10-15% of red dates, 3-5% of soybean, 3-5% of lonicera japonica thunb, 2-3% of pueraria flower, 6-8% of liquorice, 6-8% of reed rhizome and 8-10% of red dates. The mulberry leaves are strip leaves with length being1 cm and width being 0.3-0.5 cm. The red date is dried red date flesh, and seeds of the dried red date flesh are eliminated. The invention has the functions of losing weight, eliminating fat and lowering blood viscosity, the taste is good, and the scent is complete in all varieties.

The invention discloses mountain pepper and konjac dried bean curd. The mountain pepper and konjac dried bean curd is prepared from the following raw materials in parts by weight: 140 to 150 parts of soybeans, 14 to 16 parts of apples, 7 to 8 parts of konjac powder, 2 to 3 parts of medlar, 1 to 2 parts of longan pulp, 2 to 3 parts of fig, 1 to 2 parts of platycladus orientalis leaves, 2 to 3 parts of hawthorn leaves, 1 to 2 parts of dragons tongue leaf, 1 to 2 parts of chestnut leaves, 1 to 2 parts of cherokee rose fruit, 2 to 3 parts of eucommia, 1 to 2 parts of basil, 1 to 2 parts of verveine, 2 to 3 parts of prepared rehmannia root, and 90 to 100 parts of fresh milk. The nutrition value of the dried bean curd is improved by adding the konjac and the milk into the dried bean curd, and the dried bean curd is chewy; the dried bean curd tastes good by adding enzymatic hydrolysate of the apples, tastes sour and hot by adding seasonings, such as mountain pepper and mature vinegar, and has a unique flavor; the traditional Chinese medicine healthcare components are added, so that the dried bean curd has the effects of reducing blood pressure, dispelling wind, improving eyesight, activating blood circulation to disperse stagnation, tonifying liver and kidney, strengthening spleen, stimulating appetite and relaxing bowels.

The invention discloses a beef rice crust and a method for making the same. The beef rice crust is made from the following raw materials: rice, beef, soybean, water, hydrolyzed vegetable protein, maltodextrin, onion, ginger, garlic, soy sauce, salt, palm oil, cooking wine, seasonings and black sesame. The beef rice crust is prepared through the steps of: 1) mincing the beef; 2) mincing the onion, the ginger and the garlic; 3) evenly mixing and stirring the raw materials prepared in the step 2) and the step 1) and adding accessories to the mixture for pickling; 4) evenly mixing and stirring the rice, the soybean, the hydrolyzed vegetable protein and the maltodextrin, adding water to the mixture and grinding the mixture into rice-soybean paste; and 5) evenly mixing and stirring the minced beef prepared by the step 3) with the rice-soybean paste prepared by the step 4), and compactly squeezing the raw material stirred evenly, slicing and spreading the seasonings and the black sesame to the slices, and then baking the slices in an oven until the slices become golden yellow, thereby obtaining the beef rice crust. The beef rice crust made by the method provided by the invention is simple to fabricate, rich in nutrition and unique in flavor.

The invention provides a fermented bean processing method and fermented beans processed therethrough. The invention adopts a technical scheme that the fermented bean processing method concretely comprises the following steps: 1, cleaning: removing vermiculate beans and some impurities; 2, frying: frying the well cleaned beans in a pot to medium well, and peeling by a peel grinding machine; 3, steaming: steaming by a food steamer for 1.5-2h until the beans can be crushed into a paste by hands; 4, fermenting: naturally fermenting the obtained bean paste until there are fungi on the beans or filaments can be formed through drawing the beans; 5: blending: mixing the bean paste with salt, ginger, garlic, Chinese prickly ash, anise, cassia, fennel, monosodium glutamate, refined sesame seed oil and capsicum according to a case that each 50kg of the bean paste corresponds with 4kg of salt, 1.5kg of ginger, 1.5kg of garlic, 0.2kg of the Chinese prickly ash, 0.1kg of anise, 0.15kg of cassia, 0.2kg of fennel, 0.3kg of the monosodium glutamate, 0.5kg of the refined sesame seed oil and 0.5kg of capsicum, and uniformly stirring; and 6, airing: airing by laying the obtained beans on a reed mat until 60-80% of water is removed to form the fermented beans. The fermented beans prepared through the processing method have the characteristics of bright color, rich flavor and good mouthfeel.

Disclosed is process for preparing brain tonic flour and brain tonic food from the raw materials of (by weight ratio) flour 40-70, soybean 10-25, maize 10-25, melon seeds 5-15, walnut kernel 5-15, red date 3-8, longan pulp 3-8, lotus plumule 1-4, sago 5-15 and sesame seed 5-15.

The invention relates to the technical field of crop cultivation, in particular to a tea tree and soybean intercropping method including the following steps of (1) sowing time, (2) sowing method, (3) managing and (4) harvesting, wherein sowing is carried out after spring tea is picked. Soybeans have the function of nodule bacterium nitrogen fixation and can be used as green manure, and soil is turned in the full-bloom stage with the combination of tea garden intertillage; when leaves of plants turn yellow and the soybeans are ripe and full, soybeans are harvested, and branches and trunks are turned and buried. By means of the technical scheme, the method has the advantages of increasing soil fertility, improving the soil structure for intercropping of summer soybeans in newly cultivated tea gardens, and enabling the content of organic matter in soil to be remarkably increased. Physical and chemical properties of the soil are good, the soil is loose, the soil hardness can be lowered, water-stable aggregate structures are increased, and beneficial biological communities in the soil are increased.

The invention discloses an ecological breeding method for black goats. The method comprises the following steps: (1) feeding lactation-stage black goats; (2) transferring black goats being 60 days in age into a breeding house for breeding. A breeding feed consists of the following components in parts by weight: 30-40 parts of straw, 25-40 parts of maize straw, 15-20 parts of corn, 30-40 parts of sweet potato vine, 8-10 parts of sweet potato, 20-25 parts of soybean straw, 8-12 parts of soybean, 15-23 parts of peanut vine, 25-35 parts of ryegrass, 10-15 parts of alfalfa, 20-30 parts of hemarthria altissima, 20-30 parts of purslane and 15-25 parts of carrot. Natural ecological resources are used completely without adding any chemical substance. Mutton of the black goats bred with the breeding method are fresh, tender and delicious, and are high in quality and safety; the whole breeding process is economical, and cyclic utilization can be realized.

The invention provides wheat-flavor chips and a preparation method thereof. The wheat-flavor chips are prepared from following raw materials in parts by weight: 50-60 parts of purple sweet potatoes, 30-35 parts of potatoes, 10-13 parts of buckwheat powder, 10-12 parts of barley powder, 4-5 parts of white sugar, 3-4 parts of salt, 8-10 parts of soybeans, 25-28 parts of blueberry juice, 4-5 parts of Chinese chestnut powder, 2-3 parts of arabian jasmine flowers, 3-4 parts of magnolia flowers, 2-3 parts of mints, 4-6 parts of rabdosia rubescens, 5-7 parts of lemon-grass, 2-3 parts of calendula officinalis, 2-4 parts of fruit of Chinese holly, 3-4 parts of bark of oriental variegated coralbean, 0.5-0.7 part of aspergillus niger and 9-11 parts of tea-seed oil. The wheat-flavor chips are reasonable in formula, are crispy and tasty, and are not fried by oil so that the chips are healthy; meanwhile, the formula is reasonable and the nutrition is abundant; the wheat-flavor chips have the effects of losing weight and beautifying, clearing away heat and toxic materials, invigorating the circulation of blood and tonifying the liver and smoothening energy channels.

The invention relates to a yellow soybean curd processing method. The soybean curd is prepared from soybeans as a raw material through the procedures of material selection, soybean immersing, milk making, milk filtering, milk cooking, block making, pulp spreading, pickling and coloring. Due to raw material selection, winter cherry pulp is used for the soybean milk in the pulp spreading technology in the curd making process and belongs to a plant extraction concentrate easy to digest, and the problem of affecting digestion even causing calculus by using gypsum type minerals in the pulp spreading procedure can be avoided. Made curds are colored by using turmeric, the appearance effect of the curds is changed, and the curds have firm texture, tender pulp and moistening and delicious taste and can stimulate the appetite. Because turmeric is used for pickling, compared with the common white soybean curds, the yellow soybean curds have the effect of health care.

The invention discloses dried bean curd containing fructus amomi. The dried bean curd comprises the following raw materials in parts by weight: 50-60 parts of yellow beans, 30-40 parts of red beans, 8-10 parts of peanuts, 4-6 parts of dried grapes, 3-4 parts of dried mangoes, 2-3 parts of hawthorn seeds, 2-3 parts of dried sweet potatoes, 1-2 parts of white atractylodes rhizome, 1-2 parts of fructus amomi, 2-3 parts of fresh ginger, 2-6 parts of white sugar, 2-6 parts of salt, 0.5-1 part of monosodium glutamate, a proper amount of mulberries and 0.03-0.05 parts of a bean product de-foaming agent. The dried bean curd provided by the invention is rich in nutrition and good in mouth feel; various powder added before squeezing and a method of utilizing the mulberries as a flavor regulator provide a high healthcare value for the dried bean curd, wherein the mulberries can be used for treating dizziness due to deficiency of liver and kidney and deficiency of blood and essence, soreness of waist, tinnitus, premature graying of hair, insomnia, dreaminess, thirst due to body fluid deficiency, consumptive thirst and constipation due to intestinal dryness, nourishing yin and moisturizing lung; the fructus amomi mainly acts on stomach, kidney and spleen of a human body and can be used for promoting vital energy circulation, regulating flavor, harmonizing stomach and refreshing spleen.

The invention discloses green bean pepper which comprises the following raw materials in parts by weight: 20-30 parts of chili, 10-20 parts of green pepper, 5-10 parts of green beans, 3-5 parts of yellow beans, 2-4 parts of almonds, 2-3 parts of black sesame, 1-2 parts of chestnuts, 0.01-0.02 part of shepherd purse, 0.02-0.03 part of stellaria yunnanensis, 0.01-0.02 part of albizia flowers, 0.01-0.02 part of ganoderma lucidum, 0.01-0.02 part of hawthorn seeds and 0.01-0.02 part of four-leaf clover. According to the green bean pepper, the green bean is added and has the effects of clearing heat and neutralizing irritation of the pepper; the yellow bean, the almond and the black sesame have an effect of improving taste of the pepper, thereby enabling the green bean pepper to be mellow and delicious; the added traditional Chinese medicine ingredients have a certain nerve calming effect. Therefore, the green bean pepper is suitable for people at different ages and in various industries.

The invention discloses an egg fruit nutritious biscuit and a processing method thereof. The egg fruit nutritious biscuit consists of the following raw materials in parts by weight: 80-100 parts of corn flour, 30-40 parts of coarse rice, 30-50 parts of soybeans, 8-10 parts of dried meat floss flour, 10-15 parts of egg fruit, 20-30 parts of carrots, 10-15 parts of mulberry, 10-12 parts of egg yolk liquid, 4-6 parts of osmanthus lour, 1-3 parts of lychee seeds, 1-2 parts of dendrocalamus giganteus leaves, 1-1.5 parts of Schisandra chinensis, 1-2 parts of mango seeds, 1-1.5 parts of Eucommia staminate flowers, 8-15 parts of maple sugar, 3-6 parts of peony seed oil and 7-12 parts of food additives. The egg fruit nutritious biscuit is light, thin and crisp, golden yellow in color and luster, fragrant, tasty and refreshing, unique in flavor, nutritious and well-balanced; the egg fruit nutritious biscuit is easily digestively absorbed by a human body, and has a synergistic effect with multiple traditional Chinese medicine beneficial ingredients; the egg fruit nutritious biscuit has the effects of invigorating stomach and promoting digestion, tonifying kidney and eliminating consumptive disease, activating blood and building the body, and is beneficial for the health of people.

The invention provides soybean and black fungus paste which comprises the following raw materials in parts by weight: 70-90 parts of soybean paste, 90-110 parts of water-swollen black fungus, 10-14 parts of rapeseed oil, 2-4 parts of a fragrance material, 8-12 parts of green onion and 8-12 parts of ginger, wherein the fragrance material comprises the following ingredients: fennel, anise, cinnamon and myrcia. By combining the soybean paste and the black fungus, the soybean and black fungus paste is delicious and unique in taste, is a good seasoning suitable for most people to east, and meets the market demand. The spiced fragrance material is used, so that the soybean and black fungus paste is fresh, sweet and spiced in taste, and avoids the mutual conflict of the functions of black fungus and capsaicine, thus being healthy. The soybean and black fungus paste combines the tastes of soybean and black fungus, and the nutritive value and the medicinal value complement each other. The soybean and black fungus paste is simple and scientific in preparation process, green and healthy, and suitable for mass production.

The invention discloses coffee-squid-flavor dried bean curd and a preparation method thereof. The coffee-squid-flavor dried bean curd is prepared from the following raw materials in parts by weight: 200-220 parts of soybean, 1-1.2 parts of gynostemma pentaphylla, 0.8-1 part of seed of greenish Lily, 1.2-1.3 parts of prepared rehmannia root, 2-2.3 parts of apple flower, 0.8-1 part of rose, 1-1.5 parts of hippochaete ramosissima, 0.7-1.2 parts of pilea japonica, 1-2 parts of walnut kernel, 15-18 parts of squid flesh, 6-7 parts of coffee, 5-6 parts of leek, 7-8 parts of balsam pear, 5-6 parts of preserved egg, 10-11 parts of brown rice, 0.1-0.2 part of lactobacillus, 4.5-5 parts of gypsum and 7-8 parts of a nutritional health-care liquid. By adding balsam pear and other vegetables into the dried bean curd, contained momordicosides and physalins are capable of promoting appetite, fortifying spleen and appetizing; the added walnut kernel is capable of fortifying brain and preventing ageing; and additionally, the coffee-squid-flavor dried bean curd contains multiple Chinese herbal medicine compositions and has the efficacy of tonifying blood and activating blood, clearing liver fire and improving vision, clearing heat and detoxifying.

The invention discloses a making technology of spiced dried bean curd. The technology comprises the processes of soybean immersion, pulping, boiling, marinating, bean curd jelly dividing, filling to a die, squeezing cutting, seasoning, drying, packaging and autoclaving, wherein the seasoning process comprises the following steps: cleaning squeezed and divided tofu blanks, adding water, salt, Chinese prickly ash, aniseed, Fructus Foeniculi, cinnamon, Syzygium aromaticum and Chinese herbal medicines, boiling for 20-40min, and taking out the obtained material to obtain marinated dried bean curd; and adding the marinated dried bean curd to sauce, monosodium glutamate and capsicum, and stir-frying at a high temperature for 20-30min. The color, the smell, the taste and the nutritional values of the spiced dried bean curd made in the invention can be maintained at normal temperature, and the spiced dried bean curd has a long shelf life, can be conveniently carried and eaten by consumers, and has certain health efficacies.

The invention discloses lactic acid fermented soybean paste. The soybean paste is prepared from, by weight, 400-430 parts of soy beans, 130-150 parts of corn germ, 10-12 parts of lactobacillus bulgaricus, 10-15 parts of aspergillus oryzae, 7-10 parts of aspergillus niger and 7-8 parts of active dry yeast. A preparation method of the lactic acid fermented soybean paste comprises the steps of firstly, using lactic acid for fermenting part of the soy beans, obtaining lactic acid soy beans which are richer in nutrition, and then fabricating the soybean paste with the lactic acid soy beans and the remaining soy beans. The soybean paste is good in taste and rich in nutrition, extracting solutions of traditional Chinese medicinal materials such as mint, kudzu vine roots, cassia twigs and momordica grosvenori are added, a certain heat-clearing and detoxifying effect is achieved, and illness caused by excessive internal heat can be avoided when the soybean paste is eaten.

The invention relates to a vinegar flavor corn bean curd, which is prepared from the following raw materials by weight part: 100-110 of soybean, 1-1.2 of inula flower, 1-1.1 of acanthopanax senticosus leaf, 2-3 of maple syrup, 0.8-1 of chicory, 1-1.1 of brassica juncea seed, 1-1.2 of horseshoe leaf, 4-5 of navel orange, 4-5 of myrica rubra, 3-4 of green bean sprout, 3-4 of green soy bean, 3-4 of rice vinegar, 9-10 of corn, 2-3 of bovine bone marrow, 2-3 of fish glue powder, 4-5 of coconut meat, 3-4 of honey, 1-2 of brine, and 4-5 of a nutritional additive. The bean curd provided by the invention can promote digestion and increase appetite. The added corn is rich in glutamic acid, which can promote brain development and prevent middle-aged weight gain. Abundant vitamin E also can help resist senility and soften blood vessels. In addition, during processing, the vinegar flavor corn bean curd provided by the invention is added with a variety of Chinese herbal medicines, thus having the efficacy of dredging channels, improving eyesight, nourishing the middle jiao and boosting essence, strengthening muscles and bones, promoting diuresis and removing blood stasis.

The invention discloses pomegranate-flavor scented dried tofu and a preparation method thereof, wherein the pomegranate-flavor scented dried tofu comprises the ingredients in parts by weight: 200-220 parts of soybean, 20-30 parts of broad bean, 5-8 parts of ginkgo kernels, 20-30 parts of pomegranate, 25-35 parts of hazelnut kernels, 5-8 parts of grapefruit, 3-5 parts of fig, 2-4 parts of longan aril, 5-6 parts of miracle fruits, 20-40 parts of a waxberry juice, 2-3 parts of sophora flower honey, 1-3 parts of buckwheat leaves, 2-3 parts of cortex lycii radicis, 1-2 parts of raw radix rehmanniae, 3-4 parts of cortex mori radicis, a proper amount of pomegranate seed oil, and 10-15 parts of a nutrient solution. The ginkgo kernels and the hazelnut kernels are added into the dried tofu, so that the dried tofu is more balanced in nutrition; with the addition of pomegranate and grapefruit, the dried tofu has fruit faint scent, is fragrant, sweet and delicious in taste, is all good in color, aroma and taste, and is easy to digest and absorb. The added traditional Chinese medicines have the efficacies of clearing heat, cooling blood, removing heat from the liver and improving eyesight.

A mint and coffee flavored biscuit is composed of the following raw materials of 200-220 parts by weight of flour, 30-40 parts by weight of soybeans, 30-40 parts by weight of black soybeans, 40-50 parts by weight of coffee beans, 40-50 parts by weight of lemon, 70-80 parts by weight of egg liquid, 100-110 parts by weight of coconut milk, 10-20 parts by weight of papaya, 30-40 parts by weight of grapes, 4-5 parts by weight of mint, 5-6 parts by weight of astragalus, 5-6 parts by weight of lotus seeds, 5-6 parts by weight of wheatgrass, 5-6 parts by weight of reed rhizome, 3-4 parts by weight of bamboo leaves, 3-4 parts by weight of gardenia, 80-100 parts by weight of white vinegar and water of an appropriate amount. The mint coffee flavored biscuit is simple in producing process and environmentally friendly, has a unique taste due to the addition of food materials such as coffee and lemon; the coffee has a very good refreshing function, the lemon has a beauty effect, and extract of traditional Chinese medicines such as mint is added into the biscuit particularly, so that the biscuit can clear away heart fire. Due to the addition of the food materials, the biscuit has the functions of refreshing an eater and clearing away heart fire and is particularly suitable for people who sit for a long time and stay up late to eat.