CN103262902B - 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 bean product field, specifically a kind of preparation method of red sage root fermented bean curd.

Background technology

Fermented bean curd is also fermented bean curd, is a kind of traditional food, due to 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 enumerating has special taste, comparatively dull and nutritive value inadequate, function singleness, needs in fermented bean curd, increase its health nutrient composition, to meet the healthy needs of consumer.

Summary of the invention

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

Technical scheme of the present invention is:

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

(1), raw material is taken by following weight portion:

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 dew dish 10-12, emblic 10-12, lettuce 10-12, broccoli 10-12,

(2), by after selected soybean soaking grind pulping, other composition such as asparagus adds water defibrination, and filter and remove residue, starches with soya bean and merge, boil a bittern, adds bean product defoamer, is pressed into white spirit base;

(3), white spirit base enters mould room, add mucor, carry out first time fermentation after 1 to 3 day, take in 60-70 DEG C of drying room, dry after 2-3 hour and become dry to 3-4, then surface watering is moistening, second time adds mucor, second time fermentation, after 1-2 days, pickles 3-5 days salify dry bodies by the white spirit base after secondary fermentation with edible salt;

(4) material water, is manufactured: the auxiliary material adding following weight in every 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, 150-200 grams, garlic, capsicum 90-110 gram, Chinese prickly ash 30-50 gram, vinegar 500-800 gram, cool above-mentioned auxiliary material and water after stew in soy sauce 30-40 minute in halogen batch can;

(5) material water additive, is made:

Take red sage root 150-180 gram, overlord spend 50-80 gram, waxgourd peel 30-50 gram, crack rice mustard 30-50 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, with 5 kilograms of white wine after brewed one week, grind making beating in the lump, filter and remove residue, obtain expecting water additive, join in above-mentioned 50 kilograms of material water;

(5), salt dry body is put into the material water being added with material water additive, carry out third time fermentation, packed products after 120-150 days fermenting-ripenings.

Fresh vegetables vitamin ingredients is added, and Chinese medicine health-care composition in present invention process, red sage root bitter, micro-pungent, cold nature; The medicine of the heart, spleen, liver, kidney blood system, has promoting blood circulation, nourishing blood and tranquilization, 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 stagnant stomachache of the stasis of blood in postpartum, joint pain, fall dozen stasis of blood and swell, 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, long-term edible fermented bean curd of the present invention, there is the function that secondary buck, hypoglycemic, enhancing immunity, invigorating spleen and reinforcing stomach, help are strong, the advantages such as fermented bean curd prepared by the present invention has special taste, nutritious, good for health.

Detailed description of the invention

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

(1), raw material is taken by following weight portion:

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 dew dish 10-12, emblic 10-12, lettuce 10-12, broccoli 10-12,

(2), by after selected soybean soaking grind pulping, other composition such as asparagus adds water defibrination, and filter and remove residue, starches with soya bean and merge, boil a bittern, adds bean product defoamer, is pressed into white spirit base;

(3), white spirit base enters mould room, add mucor, carry out first time fermentation after 1 to 3 day, take in 60-70 DEG C of drying room, dry after 2-3 hour and become dry to 3-4, then surface watering is moistening, second time adds mucor, second time fermentation, after 1-2 days, pickles 3-5 days salify dry bodies by the white spirit base after secondary fermentation with edible salt;

(4) material water, is manufactured: the auxiliary material adding following weight in every 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, 150-200 grams, garlic, capsicum 90-110 gram, Chinese prickly ash 30-50 gram, vinegar 500-800 gram, cool above-mentioned auxiliary material and water after stew in soy sauce 30-40 minute in halogen batch can;

(5) material water additive, is made:

Take red sage root 150-180 gram, overlord spend 50-80 gram, waxgourd peel 30-50 gram, crack rice mustard 30-50 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, with 5 kilograms of white wine after brewed one week, grind making beating in the lump, filter and remove residue, obtain expecting water additive, join in above-mentioned 50 kilograms of material water;

(5), salt dry body is put into the material water being added with material water additive, carry out third time fermentation, packed products after 120-150 days fermenting-ripenings.

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, long-term edible fermented bean curd of the present invention, there is the function that secondary buck, hypoglycemic, enhancing immunity, invigorating spleen and reinforcing stomach, help are strong, the advantages such as fermented bean curd prepared by the present invention has special taste, nutritious, good for health.

Claims (1)

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

(1), raw material is taken by following weight portion:

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 dew dish 10-12, emblic 10-12, lettuce 10-12, broccoli 10-12,

(2), by after selected soybean soaking grind pulping, other composition such as asparagus adds water defibrination, and filter and remove residue, starches with soya bean and merge, boil a bittern, adds bean product defoamer, is pressed into white spirit base;

(3), white spirit base enters mould room, add mucor, carry out first time fermentation after 1 to 3 day, take in 60-70 DEG C of drying room, dry after 2-3 hour and become dry to 3-4, then surface watering is moistening, second time adds mucor, second time fermentation, after 1-2 days, pickles 3-5 days salify dry bodies by the white spirit base after secondary fermentation with edible salt;

(4) material water, is manufactured: the auxiliary material adding following weight in every 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, 150-200 grams, garlic, capsicum 90-110 gram, Chinese prickly ash 30-50 gram, vinegar 500-800 gram, cool above-mentioned auxiliary material and water after stew in soy sauce 30-40 minute in halogen batch can;

(5) material water additive, is made:

Take red sage root 150-180 gram, overlord spend 50-80 gram, waxgourd peel 30-50 gram, crack rice mustard 30-50 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, with 5 kilograms of white wine after brewed one week, grind making beating in the lump, filter and remove residue, obtain expecting water additive, join in above-mentioned 50 kilograms of material water;

(6), salt dry body is put into the material water being added with material water additive, carry out third time fermentation, packed products after 120-150 days fermenting-ripenings.