Spicy and hot fermented dried bean curd and preparation method thereof

Abstract

The invention discloses a spicy and hot fermented dried bean curd which is prepared from the following raw materials in parts by weight: 80-100 parts of soybeans, 15-20 parts of black soya beans, 2-3 parts of radix polygonati officinalis, 1-2 parts of corn stigma, 1-2 parts of sweet potato leaves, 2-3 parts of boxthorn leaves, 1-2 parts of Chinese chestnut leaves, 2-3 parts of folium isatidis, 2-3 parts of the roots of kudzu vines, 1-2 parts of viola diffusa ging, 1-2 parts of citron, 2-3 parts of fleshfingered citron flowers, 1-2 parts of turmeric, 1-2 parts of pseudostellaria heterophylla and 2-3 parts of radix angelicae. According to the invention, the black soya beans are added into the dried bean curd produced to enrich nutritional components of the dried bean curd, and soybean milk is fermented, so that the nutritional components in the finished product: dried bean curd are easier to digest and absorb. Spicy and hot seasoners are added to cover original fermentation flavor of the dried bean curd, so that the dried bean curd is of spicy flavor. Various traditional Chinese medicine health-care components are added, so that the dried bean curd has the effects of reducing cholesterol, tonifying kidney and spleen, nourishing the stomach to improve the production of body fluid, nourishing yin and moisturizing lung, cooling blood and stopping bleedinghemostasis, expelling noxious substances and detoxifying and inducing diuresis and relaxing bowls.

Description

technical field [0001] The invention relates to a bean product, in particular to a spicy fermented dried bean curd and a preparation method thereof. Background technique [0002] Traditional dried tofu is made from a single soybean as a raw material, and the tofu made by deep processing is easy to eat and is popular among consumers. However, the finished dried tofu is not high in nutrition, has a poor taste, and is difficult to digest and absorb. In the present invention, black beans are added to improve the nutritional value of the dried bean curd, and the nutritional components in the dried bean curd are easily digested and absorbed by the human body through fermentation. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art and provides a spicy fermented dried bean curd and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A spicy fermented dried tofu is m...

AI Technical Summary

Problems solved by technology

[0002] Traditional dried tofu is made from a single soybean as raw material, and the tofu made from deep processing is easy to eat and is popular among consumers. However, the finished dried tofu has low nutrition, poor taste, and is difficult to digest and absorb.