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Fermented red bean curds

A technology of red bean fermented bean curd and red bean tofu, which is applied in the food field to achieve the effect of convenient production, smooth taste and elimination of fullness

Inactive Publication Date: 2017-11-28
江苏奥沃思特生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Red bean fermented bean curd is rich in nutrition, contains iron, calcium, phosphorus, magnesium and other trace elements necessary for human body, and also contains sugar, vegetable oil and rich high-quality protein. It is known as "vegetable meat" and has not yet appeared in the market. Jujube fermented bean curd

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] This example is a kind of red bean fermented bean curd, which is made of the following raw materials in proportion by weight: 5 parts of salt, 3 parts of monosodium glutamate, 3 parts of white pepper, 25 parts of red bean curd, 6 parts of peanut oil, 75 parts of water, and 1 part of white sugar , 0.5 parts of chili powder, 1 part of white wine, 5 parts of red beans and 0.5 parts of garlic powder.

[0012] The preparation method of the red soybean milk in this embodiment is as follows: after the red beans are cleaned, soak in water for 6 hours, take it out and put it in a cooking machine, put it in water and grind it, and then separate the pulp and residue to obtain red soybean milk.

Embodiment 2

[0014] This example is a kind of red bean fermented bean curd, which is made of the following raw materials in proportion by weight: 7 parts of salt, 4 parts of monosodium glutamate, 4 parts of white pepper, 28 parts of red bean curd, 7 parts of peanut oil, 85 parts of water, and 1.5 parts of white sugar , 0.8 parts of chili powder, 1.5 parts of white wine, 8 parts of red beans and 0.8 parts of garlic powder.

[0015] The preparation method of the red bean milk in this embodiment is as follows: after the red beans are cleaned, soak in water for 7 hours, take them out and put them in a cooking machine, put them in water and grind them, and then separate the pulp and residue to obtain red bean milk.

Embodiment 3

[0017] This embodiment is a wolfberry fermented bean curd, which is made of the following raw materials in the following proportions by weight: 8 parts of salt, 5 parts of monosodium glutamate, 5 parts of white pepper, 35 parts of red bean curd, 8 parts of peanut oil, 95 parts of water, and 2 parts of white sugar , 1 part of chili powder, 2 parts of white wine, 10 parts of red beans and 1 part of garlic powder.

[0018] The preparation method of the red soybean milk in this embodiment is as follows: after the red beans are cleaned, soak in water for 8 hours, take them out and put them in a cooking machine, put them in water and grind them, and then separate the pulp and residue to obtain red soybean milk.

[0019] The red bean fermented bean curd in the present invention is easy to make and has a smooth taste. The red bean is integrated into the fermented bean curd, and the finished product has the functions of harmonizing the spleen and stomach, eliminating fullness, clearing ...

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PUM

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Abstract

The invention discloses fermented red bean curds which are prepared from the following components in parts by weight: 5-8 parts of salt, 3-5 parts of aginomoto, 3-5 parts of white pepper, 25-35 parts of ormosia bean curds, 6-8 parts of peanut oil, 75-95 parts of water, 1-2 parts of white sugar, 0.5-1 part of chilli powder, 1-2 parts of white spirit, 5-10 parts of red dates and 0.5-1 part of garlic powder. The fermented red bean curds disclosed by the invention are conveniently prepared, and are refreshing and smooth in taste. By infusing ormosia into the bean curds, a product has the functions of reconciling spleen and stomach, eliminating tumescence and dredging foul smell of large intestine. The diversity of the taste of the bean curds is also enriched while the nutritional value of the bean curds is increased.

Description

technical field [0001] The present invention relates to a kind of food, especially a kind of red bean fermented bean curd. Background technique [0002] Red beans have the effects of clearing the heart and nourishing the mind, strengthening the spleen and kidneys. Adding lotus seeds and lilies has the effects of solidifying essence and Qi, stopping bleeding, and strengthening muscles and bones. Health preservation is also an important part of skin care. Experts in traditional Chinese medicine believe that red beans have the effect of reducing swelling and lightening the body; it is suitable for people with various types of edema, including renal edema, cardiac edema, liver cirrhosis, ascites, and malnutrition edema; Summer weather is sweltering, and some people will experience edema. Drinking some red bean soup at this time has a very good therapeutic effect on edema. Fermented bean curd, also known as fermented bean curd, is a characteristic traditional folk delicacy that h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L33/10A23L11/40A23L11/50
CPCA23C20/025A23L33/10A23V2002/00A23V2200/32
Inventor 璩成花
Owner 江苏奥沃思特生物科技有限公司
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