CN103262902A - Preparation method of salvia miltiorrhiza fermented bean curd - Google Patents

Abstract

The invention discloses a preparation method of salvia miltiorrhiza fermented bean curd wherein the raw materials in weight parts are as following: soybean 1000-1200, asparagus 0-12, allium chrysanthum 10-12, pomegranate flower 10-12, osmanthus fragrans 10-12, hericium erinaceus 10-12, petasites tatewakianus kitam 10-12, phyllanthus emblica 10-12, lettuce 10-12 and broccoli 10-12. The selected soybeans are grinded into slurry after soaking. Asparagus and other ingredients are grinded with added water, filtered and slag-removed and then mixed with soybean milk. The brine is added and defoamer for soybean products is added after boiling. The resultant is pressed into white dry blank for fermentation. Ingredients of Chinese traditional medicine are added. Prepared salvia miltiorrhiza fermented bean curd is provided with features like unique taste, rich nutrition, and is beneficial for health etc.

Description

The preparation method of red sage root fermented bean curd

Technical field

The present invention relates to the bean product field, specifically is a kind of preparation method of red sage root fermented bean curd.

Background technology

Fermented bean curd also is fermented bean curd, is a kind of traditional food, because his particular tastes, by broad masses are liked.Market is common red, white kidney beans fermented bean curd and Anagyris foetida fermented bean curd etc.Although each that enumerate has special taste, comparatively dullness and nutritive value are not enough, and function singleness need increase its health nutrient composition in fermented bean curd, to satisfy consumer's healthy needs.

Summary of the invention

The invention provides a kind of preparation method of red sage root fermented bean curd, its unique flavor, nutritious, have health care.

Technical scheme of the present invention is:

The preparation method of red sage root fermented bean curd is characterized in that: may further comprise the steps:

(1), take by weighing raw material by following weight portion:

Dish 10-12, emblic 10-12, lettuce 10-12, broccoli 10-12 are revealed in soya bean 1000-1200, asparagus 10-12, wild green onion 10-12, pomegranate flower 10-12, sweet osmanthus 10-12, Hericium erinaceus 10-12, mountain,

(2), will grind pulping after the selected soybean soaking, other composition such as asparagus adds water mill slurry, filter and remove residue merges with the soya bean slurry, boils a bittern, adds the bean product defoamer, is pressed into the white spirit base;

(3), the white spirit base enters the mould room, add mucor, after carrying out fermenting the first time 1 to 3 day, take in the 60-70 ℃ of drying room, dry by the fire after 2-3 hour and do to 3-4 one-tenth, the surface watering is moistening again, add for the second time mucor, fermentation after 1-2 days, is pickled 3-5 days salify dry bodies with the white spirit base behind the secondary fermentation with edible salt for the second time;

(4), manufacture material water: the auxiliary material that adds following weight in per 50 kilograms of material water: anistree 40-60 gram, fennel seeds 30-50 gram, cassia bark 40-60 gram, hawthorn 10-60 grams, Buddha's hand 10-60 grams, garlic 150-200 grams, capsicum 90-110 gram, Chinese prickly ash 30-50 gram, vinegar 500-800 gram, the cooling after stew in soy sauce 30-40 minute in the halogen batch can with above-mentioned auxiliary material and water;

(5), make the material water additive:

Take by weighing red sage root 150-180 gram, the overlord spends 50-80 gram, waxgourd peel 30-50 gram, the mustard 30-50 that cracks rice gram, lyrate hemistepta herb 30-50 gram, fruit of glossy privet 50-80 gram, Fructus Corni 50-80 gram, radix cyathulae 50-80 gram, Bulbus Fritillariae Cirrhosae 30-50 gram, Ligusticum wallichii 30-50 gram, cortex acanthopanacis 30-50 gram, after 5 kilograms of one weeks of liquor infusion, grind making beating in the lump, filter and remove residue, obtain expecting water additive, join in above-mentioned 50 kilograms of material water;

(5), the salt dry body is put into the material water that is added with the material water additive, ferment packed products behind 120-150 days fermenting-ripenings for the third time.

Increased the fresh vegetables vitamin ingredients in the technology of the present invention, and the Chinese medicine health-care composition, red sage root bitter, little suffering, cold nature; The medicine of the heart, spleen, liver, kidney blood system has promoting blood circulation, nourishing blood and tranquilization, the effect of cool blood detumescence; Cure mainly hemostasis head, chest, the side of body, abdomen pain, gather, irregular menstruation, dysmenorrhoea is through closing, and the stasis of blood stagnated and suffered from abdominal pain postpartum, and joint pain falls dozen stasis of blood and swells, and warm disease is vexed, palpitation due to deficiency of blood, sore swollen toxin, red rash mange.Modern study proves, the red sage root can anti-cancer and cancer-preventing, long-term edible, being free from side effects, is a health-care good product, for a long time edible fermented bean curd of the present invention, have secondary buck, hypoglycemic, enhancing immunity, invigorating spleen and reinforcing stomach, the strong function of help, advantages such as the fermented bean curd of the present invention's preparation has special taste, and is nutritious, good for health.

The specific embodiment

The preparation method of red sage root fermented bean curd is characterized in that: may further comprise the steps:

(1), take by weighing raw material by following weight portion:

Dish 10-12, emblic 10-12, lettuce 10-12, broccoli 10-12 are revealed in soya bean 1000-1200, asparagus 10-12, wild green onion 10-12, pomegranate flower 10-12, sweet osmanthus 10-12, Hericium erinaceus 10-12, mountain,

(2), will grind pulping after the selected soybean soaking, other composition such as asparagus adds water mill slurry, filter and remove residue merges with the soya bean slurry, boils a bittern, adds the bean product defoamer, is pressed into the white spirit base;

(3), the white spirit base enters the mould room, add mucor, after carrying out fermenting the first time 1 to 3 day, take in the 60-70 ℃ of drying room, dry by the fire after 2-3 hour and do to 3-4 one-tenth, the surface watering is moistening again, add for the second time mucor, fermentation after 1-2 days, is pickled 3-5 days salify dry bodies with the white spirit base behind the secondary fermentation with edible salt for the second time;

(4), manufacture material water: the auxiliary material that adds following weight in per 50 kilograms of material water: anistree 40-60 gram, fennel seeds 30-50 gram, cassia bark 40-60 gram, hawthorn 10-60 grams, Buddha's hand 10-60 grams, garlic 150-200 grams, capsicum 90-110 gram, Chinese prickly ash 30-50 gram, vinegar 500-800 gram, the cooling after stew in soy sauce 30-40 minute in the halogen batch can with above-mentioned auxiliary material and water;

(5), make the material water additive:

Take by weighing red sage root 150-180 gram, the overlord spends 50-80 gram, waxgourd peel 30-50 gram, the mustard 30-50 that cracks rice gram, lyrate hemistepta herb 30-50 gram, fruit of glossy privet 50-80 gram, Fructus Corni 50-80 gram, radix cyathulae 50-80 gram, Bulbus Fritillariae Cirrhosae 30-50 gram, Ligusticum wallichii 30-50 gram, cortex acanthopanacis 30-50 gram, after 5 kilograms of one weeks of liquor infusion, grind making beating in the lump, filter and remove residue, obtain expecting water additive, join in above-mentioned 50 kilograms of material water;

(5), the salt dry body is put into the material water that is added with the material water additive, ferment packed products behind 120-150 days fermenting-ripenings for the third time.

Modern study proves, the red sage root can anti-cancer and cancer-preventing, long-term edible, being free from side effects, is a health-care good product, for a long time edible fermented bean curd of the present invention, have secondary buck, hypoglycemic, enhancing immunity, invigorating spleen and reinforcing stomach, the strong function of help, advantages such as the fermented bean curd of the present invention's preparation has special taste, and is nutritious, good for health.

Claims (1)

1. the preparation method of red sage root fermented bean curd is characterized in that: may further comprise the steps:

(1), take by weighing raw material by following weight portion:

Dish 10-12, emblic 10-12, lettuce 10-12, broccoli 10-12 are revealed in soya bean 1000-1200, asparagus 10-12, wild green onion 10-12, pomegranate flower 10-12, sweet osmanthus 10-12, Hericium erinaceus 10-12, mountain,

(2), will grind pulping after the selected soybean soaking, other composition such as asparagus adds water mill slurry, filter and remove residue merges with the soya bean slurry, boils a bittern, adds the bean product defoamer, is pressed into the white spirit base;

(3), the white spirit base enters the mould room, add mucor, after carrying out fermenting the first time 1 to 3 day, take in the 60-70 ℃ of drying room, dry by the fire after 2-3 hour and do to 3-4 one-tenth, the surface watering is moistening again, add for the second time mucor, fermentation after 1-2 days, is pickled 3-5 days salify dry bodies with the white spirit base behind the secondary fermentation with edible salt for the second time;

(4), manufacture material water: the auxiliary material that adds following weight in per 50 kilograms of material water: anistree 40-60 gram, fennel seeds 30-50 gram, cassia bark 40-60 gram, hawthorn 10-60 grams, Buddha's hand 10-60 grams, garlic 150-200 grams, capsicum 90-110 gram, Chinese prickly ash 30-50 gram, vinegar 500-800 gram, the cooling after stew in soy sauce 30-40 minute in the halogen batch can with above-mentioned auxiliary material and water;

(5), make the material water additive:

Take by weighing red sage root 150-180 gram, the overlord spends 50-80 gram, waxgourd peel 30-50 gram, the mustard 30-50 that cracks rice gram, lyrate hemistepta herb 30-50 gram, fruit of glossy privet 50-80 gram, Fructus Corni 50-80 gram, radix cyathulae 50-80 gram, Bulbus Fritillariae Cirrhosae 30-50 gram, Ligusticum wallichii 30-50 gram, cortex acanthopanacis 30-50 gram, after 5 kilograms of one weeks of liquor infusion, grind making beating in the lump, filter and remove residue, obtain expecting water additive, join in above-mentioned 50 kilograms of material water;

(6), the salt dry body is put into the material water that is added with the material water additive, ferment packed products behind 120-150 days fermenting-ripenings for the third time.