Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Mushroom and celery dried bean-curd and preparation method thereof

A technology for shiitake mushrooms and dried bean curd, which is applied to the field of shiitake mushroom, celery, dried bean curd and its preparation, can solve the problems of lack of chewiness, poor taste, and low nutritional value of the finished dried bean curd, and achieves the effect of improving the taste.

Inactive Publication Date: 2013-12-18
陈瑞
View PDF2 Cites 15 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional dried tofu is made from a single soybean as a raw material, and the tofu made from deep processing is easy to eat and is popular among consumers. However, the finished dried tofu is not nutritious, tastes poor, and has no chewiness

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0019] A dried bean curd with mushrooms, celery, and tofu is made from the following raw materials in parts by weight (jin):

[0020] 100 soybeans, 10 purple sweet potato powder, 8 shiitake mushrooms, 5 celery, 1 light bamboo leaf, 2 perilla leaves, 1 bay leaf, 2 poria cocos, 2 lilies, 2 peony bark, 1 sealwort, 1 atractylodes macrocephala, 2 acacia bark, 1 Cyperus cyperus , Digupi 1, chicken bone grass 1.

[0021] A preparation method of shiitake mushrooms, celery and dried tofu, comprising the following steps:

[0022] (1) Soak soybeans in warm water at 30°C for 10 hours, remove and wash them, coarsely grind them into powder without adding water, add purple sweet potato powder, then add 7 times warm water for fine grinding, and filter to obtain raw soybean milk;

[0023] (2) Wash and soak the shiitake mushrooms, cut into cubes, wash and cut the celery into sections, put them into the pot together, stir-fry with peanut oil until fragrant, add water to grind after cooling, pas...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses mushroom and celery dried bean-curd. The mushroom and celery dried bean-curd is prepared from the following raw materials in parts by weight: 100-120 parts of soybeans, 10-15 parts of purple sweet potato flour, 8-10 parts of mushrooms, 5-6 parts of celery, 1-2 parts of lophatherum gracile, 2-3 parts of perilla leaf, 1-2 parts of bay leaf, 2-3 parts of poria, 2-3 parts of lily, 2-3 parts of tree peony bark, 1-2 parts of sealwort, 1-2 parts of bighead atractylodes rhizome, 2-3 parts of cortex albiziae, 1-2 parts of rhizome cyperi, 1-2 parts of cortex lycii radicis, and 1-2 parts of abrus cantoniensis hance. The dried bean-curd prepared by the method is additionally provided with mushrooms and celery to improve the taste of the dried bean-curd, and is chewy and unique in flavor after being frozen and then fried. As being additionally provided with a plurality of traditional Chinese medicinal health-care ingredients, the dried bean-curd has the effects of regulating vital energy and middle warmer, clearing heat, removing restlessness, strengthening spleen and stomach, resolving stagnation for tranquilization, and inducing diuresis for removing edema.

Description

technical field [0001] The invention relates to a bean product, in particular to a dried tofu with mushrooms and celery 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 convenient to eat and is popular among consumers. However, the finished dried tofu is not high in nutrition, has a poor taste, and has no chewiness. The invention adds traditional Chinese medicine health-care components to improve the nutritional value of the dried tofu, and adds shiitake mushrooms and celery to improve the taste of the dried tofu. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art, and provides dried bean curd with mushrooms, celery and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A kind of dried tofu with mushrooms and celery is made from the...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23C20/02A23L11/45
Inventor 陈瑞
Owner 陈瑞
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com