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Making method of chrysanthemum flower bean curd adopting curdlan as coagulator

A technology of coagulant and chrysanthemum is applied in the field of preparing tofu food, which can solve the problems of incomplete development of nutrition, health care and medical value.

Inactive Publication Date: 2017-04-26
高新华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, some products developed from traditional Chinese medicine raw materials have specific production and use conditions, and cannot be used as a general processing method, and their nutritional, health and medical values ​​have not been fully developed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Ingredients: Weigh each raw material in proportion: chrysanthemum 4g, baicalin 3g, gardenia 3g, soybean protein 10g, curdlan 0.1g, drinking water 80g, soybean oil 5g, salt 5g, sugar 5g, starch 20g;

[0020] (2) Raw material pretreatment: clean and grind chrysanthemum, scutellaria, and gardenia into powder;

[0021] (3) Mixing material: First mix 0.1g of curdlan gum into 10g of soybean protein, add 840g of water and mix well with a chopping machine, then add 5g of first-grade soybean oil, pretreated chrysanthemum, and baicalin 10g of Shanzhi powder, continue chopping and mixing, finally add 5g of salt, 5g of sugar and 20g of starch with 360g of water, and chop and mix until uniform;

[0022] (4) Reaction solidification: Put the chopped and mixed material into the mold, and place it in an environment of 8°C for 10 hours to make it fully react and solidify;

[0023] (5) Cooking and quick-freezing: steam the primary product of chrysanthemum tofu that has been fully rea...

Embodiment 2

[0026] (1) Ingredients: Weigh each raw material in proportion: chrysanthemum 20g, scutellaria baicalensis 15g, gardenia 15g, soybean protein 200g, curdlan gum 10g, drinking water 1500g, soybean oil 80g, salt 15g, sugar 20g, starch 80g;

[0027] (2) Raw material pretreatment: clean and grind chrysanthemum, scutellaria, and gardenia into powder;

[0028] (3) Mixing material: First, mix 10g of curdlan gum into 200g of soybean protein, add 1050g of water and mix evenly with a chopping machine, then add 80g of first-grade soybean oil, pretreated chrysanthemum, baicalin, Add 50g of Shanzhi powder, continue chopping and mixing, and finally add 15g of salt, 20g of sugar and 80g of starch with 450g of water, and chop and mix until uniform;

[0029] (4) Reaction solidification: put the chopped and mixed material into the mold, and place it at 4°C for 10 hours to make it fully react and solidify;

[0030] (5) Cooking and quick-freezing: Steam the primary product of chrysanthemum tofu th...

Embodiment 3

[0033] (1) Ingredients: Weigh each raw material in proportion: chrysanthemum 12g, baicalin 9g, gardenia 9g, soybean protein 100g, curdlan 2g, drinking water 900g, soybean oil 60g, salt 12g, sugar 16g, starch 60g;

[0034] (2) Raw material pretreatment: clean and grind chrysanthemum, scutellaria, and gardenia into powder;

[0035] (3) Mixing material: First mix 2g of curdlan gum into 100g of soybean protein, add 630g of water and mix well with a chopping machine, then add 60g of first-grade soybean oil, pretreated chrysanthemum, scutellaria baicalensis, Add 30g of shanzhi powder, continue chopping and mixing, and finally add 12g of salt, 16g of sugar and 60g of starch with 270g of water, and chop and mix until uniform;

[0036] (4) Reaction solidification: put the chopped and mixed material into the mold, and place it in an environment of 40°C for 1 hour to make it fully react and solidify;

[0037] (5) Cooking and quick-freezing: Steam the primary product of chrysanthemum tof...

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Abstract

The invention discloses a making method of chrysanthemum flower bean curd adopting curdlan as a coagulator. According to the method, chrysanthemum flowers, scutellaria baicalensis, cape jasmine and soyabean protein are processed into a food convenient to cook, store and transport by using the curdlan as the coagulator and through material preparation, cleaning, pulp grinding preprocessing, material mixing, reaction and solidification, cooking, quick-freezing and other steps. The making method is simple, novel and reasonable in process and can be widely applied to three meals a day of people, the chrysanthemum flower bean curd has the effects of improving body immunity, resisting viruses, diminishing inflammation, cooling blood, subsiding swelling, resisting tumors, clearing away the heat, improving eyesight, treating excessive heat and dysphoria and the like, meanwhile is long in guarantee period, can be made into various convenient instant foods and leisure and health-care foods and is convenient, economical and practical, and batch production is promoted. The development of the traditional Chinese medicine chrysanthemum flowers is combined in dining-table staple foods, and a new way is opened for development and progress of domestic precious traditional Chinese medicine resources on the aspect of functional foods.

Description

technical field [0001] The invention relates to a food field, in particular to a method for preparing bean curd food by using chrysanthemum as a raw material, adding soybean protein, and using curdlan as a coagulant. Background technique [0002] The application of traditional Chinese medicine in the diet therapy of our country has a long history, but for a long time, the development of traditional Chinese medicine in food in our country is mostly based on pharmaceutical preparations, and very few are developed in the form of medical health food, which cannot really be integrated into people's three meals a day. Inconvenience, therefore, the development of my country's precious Chinese medicine resources in health functional food is extremely slow, such as chrysanthemum, which is a kind of Chinese medicine with both good food and medicine and good health care effect. It contains flavonoids, volatile oil and n-pentyl methyl glucoside , butyl and ethyl caffeate, chlorogenic acid...

Claims

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Application Information

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IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 高新华
Owner 高新华
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