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Rose fermented bean curd and preparation method thereof

A rose flower and the technology of its production method are applied in the field of food processing, which can solve the problems of single function and poor taste of fermented bean curd, and achieve the effects of long storage time, good aroma and fatigue relief

Pending Publication Date: 2022-02-08
云南牟定彝乡妹生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Today's fermented bean curd has poor taste and single function, which cannot meet people's needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A rose fermented bean curd comprises the following raw materials in parts by weight: 130 parts of roses, 55 parts of chrysanthemums, 20 parts of rapeseed oil, 25 parts of salt, 4 parts of Chinese prickly ash and 10 parts of hot pepper.

[0028] The preparation method of the rose fermented bean curd of the present embodiment specifically comprises the steps:

[0029] S1: Weighing each raw material according to parts by weight;

[0030] S2: Grind the roses, chrysanthemums and peppers respectively for later use, dry and grind the Chinese prickly ash for later use;

[0031] S3: Take a blender, add rose pulp, add water 1.5 times the volume of rose pulp, and add chrysanthemum pulp, stir for 6 minutes, mix evenly to obtain mixed flower pulp, set aside;

[0032] S4: Stir the salt, rapeseed oil, pepper powder, and chili pulp evenly to obtain a mixed seasoning, add water twice the volume of the mixed seasoning, mix evenly to obtain a liquid seasoning, and set aside;

[0033] S5...

Embodiment 2

[0041] A rose fermented bean curd comprises the following raw materials in parts by weight: 120 parts of roses, 50 parts of chrysanthemums, 15 parts of rapeseed oil, 20 parts of salt, 3 parts of Chinese prickly ash and 5 parts of hot pepper.

[0042] The preparation method of the rose fermented bean curd of the present embodiment specifically comprises the steps:

[0043] S1: Weighing each raw material according to parts by weight;

[0044] S2: Grind the roses, chrysanthemums and peppers respectively for later use, dry and grind the Chinese prickly ash for later use;

[0045] S3: Take a blender, add rose pulp, add water with 1 times the volume of rose pulp, and add chrysanthemum pulp, stir for 5 minutes, mix evenly to obtain mixed flower pulp, set aside;

[0046] S4: Stir the salt, rapeseed oil, pepper powder, and chili pulp evenly to obtain a mixed seasoning, add 1 times the volume of the mixed seasoning in water, mix evenly to obtain a liquid seasoning, and set aside;

[0...

Embodiment 3

[0055] A rose fermented bean curd comprises the following raw materials in parts by weight: 160 parts of roses, 60 parts of chrysanthemums, 25 parts of rapeseed oil, 30 parts of salt, 5 parts of Chinese prickly ash and 15 parts of hot pepper.

[0056] The preparation method of the rose fermented bean curd of the present embodiment specifically comprises the steps:

[0057] S1: Weighing each raw material according to parts by weight;

[0058] S2: Grind the roses, chrysanthemums and peppers respectively for later use, dry and grind the Chinese prickly ash for later use;

[0059] S3: Take a blender, add rose pulp, add water twice the volume of rose pulp, and add chrysanthemum pulp, stir for 10 minutes, mix evenly to obtain mixed flower pulp, set aside;

[0060] S4: Stir the salt, rapeseed oil, pepper powder, and chili pulp evenly to obtain a mixed seasoning, add water twice the volume of the mixed seasoning, mix evenly to obtain a liquid seasoning, and set aside;

[0061] S5: M...

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Abstract

The invention discloses rose fermented bean curd and a preparation method thereof. The rose fermented bean curd comprises the following raw materials in parts by weight: 120-160 parts of roses, 50-60 parts of chrysanthemums, 15-25 parts of rapeseed oil, 20-30 parts of salt, 3-5 parts of Chinese prickly ash and 5-15 parts of chilies. The rose fermented bean curd disclosed by the invention has an effect of reducing cholesterol of a body, can increase collagen, has a beautifying effect and is long in storage time. The rose fermented bean curd is scientific and reasonable in raw material formula and is blended according to a reasonable proportion, effective components of different raw materials are fully fused and complemented, the rose fermented bean curd has relatively high economic benefits, social benefits and popularization values, has an effect of reducing cholesterol of a body, can increase collagen, has a beautifying effect, and is long in storage time and convenient to eat. The rose fermented bean curd is low in salt content, yellow, glossy and bright, has rose fragrance, reduces cholesterol, is suitable for people with hypertension to eat, and greatly improves the single taste of the existing fermented bean curd.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to rose bean curd and a preparation method thereof. Background technique [0002] Fermented bean curd is a soy product fermented by microorganisms. The texture of fermented bean curd is delicate, mellow and delicious, delicious, rich in various trace elements needed by the human body, and it is a rare good food accompaniment. Fermented bean curd has a history of more than one thousand years and is one of the unique fermented products in my country. Present fermented bean curd mouthfeel is poor, and function is single, can not satisfy people's demand. Contents of the invention [0003] The object of the present invention is to provide a kind of rose fermented bean curd and its preparation method, to solve the problems raised in the above-mentioned background technology. [0004] To achieve the above object, the present invention provides the following technical solutions...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/45A23L11/50A23L27/10A23L33/10A23L33/115
CPCA23L11/45A23L11/50A23L33/10A23L33/115A23L27/10A23V2002/00A23V2200/30A23V2200/318A23V2200/32A23V2200/3262A23V2200/326
Inventor 许德明
Owner 云南牟定彝乡妹生物科技股份有限公司
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