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Red jujube fermented bean curds

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

Inactive Publication Date: 2017-12-08
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] Jujube tofu has the effect of invigorating qi and invigorating the spleen, nourishing the stomach and promoting body fluid. It is suitable for people with weak spleen and stomach, less food, loose stools, dry stomach and thirst, weak and thin, and healthy and healthy people. There is no red date fermented bean curd in the market so far.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] This embodiment is a kind of fermented bean curd with red dates, which is made of the following raw materials in proportion by weight: 6 parts of salt, 4 parts of monosodium glutamate, 3 parts of chicken essence, 30 parts of red date tofu, 5 parts of vegetable oil, 80 parts of water, 1 part of white sugar, 0.5 parts of fennel, 1 part of white wine, 5 parts of red dates and 0.5 parts of ginger.

[0012] The preparation method of the jujube pulp in this embodiment is as follows: after cleaning, soak in water for 4 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 the jujube pulp.

Embodiment 2

[0014] This embodiment is a wolfberry fermented bean curd, made of the following raw materials in proportion by weight: 8 parts of salt, 5 parts of monosodium glutamate, 4 parts of chicken essence, 35 parts of red date tofu, 8 parts of vegetable oil, 90 parts of water, 1.5 parts of white sugar, 0.8 parts of fennel, 1.5 parts of white wine, 6 parts of red dates and 0.8 parts of ginger.

[0015] The preparation method of the jujube pulp in this embodiment is as follows: after cleaning, soak in water for 5 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 the jujube pulp.

Embodiment 3

[0017] This embodiment is a wolfberry fermented bean curd, which is made from the following raw materials in proportions by weight: 9 parts of salt, 6 parts of monosodium glutamate, 5 parts of chicken essence, 40 parts of red date tofu, 10 parts of vegetable oil, 100 parts of water, 2 parts of white sugar, 1 part of fennel, 2 parts of white wine, 8 parts of red dates and 1 part of ginger.

[0018] The preparation method of the jujube pulp in this embodiment is as follows: after cleaning, 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 the jujube pulp.

[0019] The red date fermented bean curd in the present invention is easy to make and has a smooth taste. The red dates are incorporated into the fermented bean curd, and the finished product has the effects of invigorating qi and invigorating the spleen, nourishing the stomach and promoting body fluids, increasing the nutrition...

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PUM

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Abstract

The invention discloses red jujube fermented bean curds. The red jujube fermented bean curds are prepared from the following raw materials in parts by weight: 6-9 parts of salt, 4-6 parts of monosodium glutamate, 3-5 parts of chicken essence, 30-40 parts of red jujube bean curds, 5-10 parts of vegetable oil, 80-100 parts of water, 1-2 parts of white sugar, 0.5-1 part of fennel seeds, 1-2 parts of Baijiu, 5-8 parts of red jujubes and 0.5-1 part of fresh ginger. The red jujube fermented bean curds disclosed by the invention are convenient to make and smooth in mouth feel; and the red jujubes are combined with fermented bean curds, so that finished products of the red jujube fermented bean curds have the efficacy of supplementing qi, invigorating the spleen and nourishing stomach to promote production of body fluid, the nutrient value of the fermented bean curd is increased, and besides, the diversity of the mouth feel of the fermented bean curds is also enriched.

Description

technical field [0001] The invention relates to a kind of food, especially a kind of fermented bean curd with red dates. Background technique [0002] Jujube, also known as jujube, belongs to the plant of Angiosperm, Dicotyledoneae, Rhamnales, Rhamnaceae, and Jujube. Its vitamin content is very high, and it has the reputation of "natural vitamin pill". , It smells bad, and it tastes special. It is deeply loved by Chinese people and people in Southeast Asia. It is an enduring delicacy. Among them, tofu also has the functions of curing the spleen and replenishing qi, harmonizing the spleen and stomach, eliminating fullness, clearing turbid qi in the large intestine, clearing away heat and dispersing blood. [0003] Red date tofu has the effect of invigorating qi and invigorating the spleen, nourishing the stomach and promoting body fluid. It is suitable for people with weak spleen and stomach, less food and loose stools, dry stomach and thirst, weak and thin, and healthy and...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45A23L11/50
CPCA23C20/025
Inventor 璩成花
Owner 江苏奥沃思特生物科技有限公司
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