Preparation method of gynostemma pentaphylla fermented bean curd

Abstract

The invention discloses a preparation method of a gynostemma pentaphylla fermented bean curd. The preparation method includes: weighing the following raw materials by weight part: 1000-1200 of soybeans, 10-12 of asparagus, 10-12 of Brasenia schreberi, 10-12 of cushaw flowers, 10-12 of sweet potato leaves, 10-12 of tremella, 10-12 of mountain dew vegetables, 10-12 of Exocarpium Citri Rubrum, 10-12 of Chinese chives, and 10-12 of towel gourds, soaking the carefully selected soybeans and then grinding them into a slurry, adding water to the asparagus and other components and grinding them into a slurry, performing filtering to remove residue, then combining the slurry with the soybean slurry, carrying out cooking and brine mixing, adding a bean product defoamer, and pressing the mixture into a white dry blank to undergo fermentation. Health care Chinese medicinal ingredients are added during blending, so that the prepared gynostemma pentaphylla fermented bean curd has the advantages of unique taste, rich nutrition, and salubrity, etc.

Description

technical field [0001] The invention relates to the field of bean products, in particular to a preparation method of Gynostemma pentaphyllum 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 Gynostemma pentaphyllum 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 Jiaogulan fermented bea...

AI Technical Summary

Problems solved by technology

Although each of the listed 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.