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

Handmade green bean curd and manufacture method thereof

A production method, the technology of tofu nao, which is applied in dairy products, pharmaceutical formulas, medical preparations containing active ingredients, etc., can solve the problems of not being able to meet the needs of customers, single ingredients and appearance, etc., to increase appetite and treat wind-heat The effect of a cold

Inactive Publication Date: 2018-06-12
王引姣
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional tofu is mainly yellow or white, and its nutrition is mainly vegetable protein. The ingredients and appearance are relatively simple, which cannot meet the needs of customers

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 1

[0013] A handmade green tofu brain comprises the following raw materials in parts by weight: 450 parts of dried soybeans, 150 parts of holly leaves, 150 parts of mulberry leaves, 800 parts of white vinegar with a concentration of 20%, and 900 parts of water. The preparation method of the handmade green bean curd comprises the following steps: (1) Preparation of materials: take fresh dark green plum leaf holly leaves and mulberry leaves, wash them, drain the water, set aside, and soak the dried soybeans in water for 5 hours Wash, pick up, and drain; (2) Refining: Put the drained plum leaf holly leaves, mulberry leaves, and soybeans into a soymilk machine to grind them to obtain bean dregs; ) Dilute the obtained bean dregs and boiled water at a ratio of 1:2, stir evenly, stir once every 2 minutes, and stir 4 times; (4) Pulping: filter the diluted bean dregs with a filter, and shake the filter continuously Until there are no more water droplets, squeeze the bean dregs in the filt...

Embodiment 2

[0015] A handmade green tofu nao comprises the following raw materials in parts by weight: 400 parts of dried soybeans, 100 parts of plum leaves and holly leaves, 100 parts of mulberry leaves, 700 parts of white vinegar with a concentration of 20%, and 800 parts of water. The preparation method of the handmade green bean curd comprises the following steps: (1) preparation of materials: take fresh dark green plum leaf holly leaves and mulberry leaves, wash them, drain the water, set aside, soak the dried soybeans in water for 5-8 After an hour, wash it, pick it up, and drain the water; (2) Refining: Put the drained plum leaf holly leaves, mulberry leaves, and soybeans into a soymilk machine to grind to obtain bean dregs; (3) Dilution: Dilute the step (2) Dilute the obtained bean dregs and boiled water at a ratio of 1:2, stir evenly, stir once every 2 minutes, and stir 6 times; (4) Pulping: filter the diluted bean dregs with a filter, and shake continuously first Filter until th...

Embodiment 3

[0017] A handmade green tofu brain comprises the following raw materials in parts by weight: 500 parts of dried soybeans, 200 parts of holly leaves of plum leaves, 200 parts of mulberry leaves, 900 parts of white vinegar with a concentration of 20%, and 1000 parts of water. The preparation method of the handmade green bean curd comprises the following steps: (1) preparation of materials: take fresh dark green plum leaf holly leaves and mulberry leaves, wash them, drain the water, set aside, soak the dried soybeans in water for 5-8 After an hour, wash it, pick it up, and drain the water; (2) Refining: Put the drained plum leaf holly leaves, mulberry leaves, and soybeans into a soymilk machine to grind to obtain bean dregs; (3) Dilution: Dilute the step (2) Dilute the obtained bean dregs and boiled water at a ratio of 1:2, stir evenly, stir once every 2 minutes, and stir 5 times; (4) Pulping: filter the diluted bean dregs with a filter, and shake continuously first Filter until ...

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 present invention discloses handmade green bean curd. The handmade green bean curd comprises the following raw materials in parts by weight: 400-500 parts of dried soybeans, 100-200 parts of ilexasprella leaves, 100-200 parts of mulberry leaves, 700-900 parts of white vinegar at a concentration of 20% and 800-1,000 parts of water. The handmade green bean curd contains abundant plant proteinsand ilex asprella and mulberry leaves as accessory materials in manufacture, is natural and green, increases appetite, contains the traditional Chinese medicinal components, clears away heat and relieves toxins, cures injuries from falls, has therapeutic effects on angina and coronary heart diseases, and at the same time can also treat wind-heat type common cold, clear the lungs and moisten dryness, and treat dizziness, hot eyes and dim-sight

Description

technical field [0001] The invention relates to the field of food, in particular to a handmade green tofu nao and a preparation method thereof. Background technique [0002] Tofu nao, a well-known traditional Chinese snack, is often mixed with bean curd and bean curd. According to different tastes in different regions, the north prefers salty food, while the south prefers sweet food. There are also regions such as Sichuan that like hot and sour taste. Tofu brain is a high-nutrition food made from soybean protein. [0003] Traditional tofu is mainly yellow or white, and its nutrition is mainly vegetable protein. The ingredients and appearance are relatively simple, which cannot meet the needs of customers. Contents of the invention [0004] Aiming at the deficiencies in the prior art, the object of the present invention is to provide a handmade green bean curd and its production method, which not only contains rich vegetable protein, but also adds plum leaf holly and mulbe...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A61K36/605A61P9/10A61P11/00A61P1/08A23L11/45
CPCA23C20/025A61K36/185A61K36/605A61K2300/00
Inventor 王引姣
Owner 王引姣
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