CN104738204A

CN104738204A - Production method for agastache rugosa bean curd

Info

Publication number: CN104738204A
Application number: CN201310756845.9A
Authority: CN
Inventors: 王汉文
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-12-31
Filing date: 2013-12-31
Publication date: 2015-07-01

Abstract

The invention relates to a production method for agastache rugosa bean curd. According to the technical scheme adopted by the invention, the production method is a production process mainly comprising the step of adding agastache rugosa sauce and bean curd in a bean curd preparation process. The production method comprises the following steps: 1, soaking beans; 2, pulping; 3, processing pulp; 4, removing residues; 5, boiling the pulp; 6, adding the agastache rugosa sauce; 7, pasting; 8, pressing and forming the bean curd, wherein the step of adding the agastache rugosa sauce is performed between the step of pulping and the step of boiling the pulp. The bean curd produced by adopting the method disclosed by the invention is chewy in mouthfeel; the agastache rugosa sauce is added to effectively increase various effective nutrient ingredients and health functions, so that the agastache rugosa dried bean curd is relatively rich in nutrient.

Description

A kind of preparation method of wrinkled giant hyssop bean curd

Technical field: a kind of method that the present invention relates to agricultural byproducts processing, particularly a kind of preparation method of wrinkled giant hyssop bean curd.

Background technology: bean curd is a kind of traditional food, adding all kinds of food materials and can make differently flavoured bean curd, in order to increase the local flavor of bean curd, enriching the kind of food, meet the appetite requirement that people are constantly once long, increase a kind of health care wrinkled giant hyssop bean curd and there is good realistic meaning.

Summary of the invention: the preparation method that the object of the invention is a kind of wrinkled giant hyssop bean curd.Technical solution of the present invention is done in such a way that in the process mainly made at bean curd adds wrinkled giant hyssop sauce, and concrete technology is that 1. bubble beans → 2. making beating → 3. slurry → 4. of stopping are crossed interpolation wrinkled giant hyssop sauce → 7., plasma burning → 6., slag → 5. to select slurry → 8. compressing by jellied bean curd.(6. adding wrinkled giant hyssop sauce to exist, 7. before a slurry, 5. after plasma burning), the bean curd strength road made by the present invention, add wrinkled giant hyssop sauce and effectively increase multiple effective nutritional labeling and health functions, thus nutrition is abundanter.

Accompanying drawing illustrates: nothing.

Detailed description of the invention: technical solution of the present invention completes like this, add wrinkled giant hyssop sauce in the process mainly made at bean curd, concrete technology is that 1. bubble beans → 2. making beating → 3. slurry → 4. of stopping are crossed interpolation wrinkled giant hyssop sauce → 7., plasma burning → 6., slag → 5. to select slurry → 8. compressing by jellied bean curd.(6. adding wrinkled giant hyssop sauce to exist, 7. before a slurry, 5. after plasma burning), the nutrition being more conducive to the toughness and wrinkled giant hyssop increasing bean curd, in bean curd, just can produce a kind of wrinkled giant hyssop bean curd by above technique.

Claims

1. the preparation method of a wrinkled giant hyssop bean curd, it is characterized in that mainly in bean curd manufacturing process, adding wrinkled giant hyssop sauce, concrete technology is that 1. bubble beans → 2. making beating → 3. slurry → 4. of stopping are crossed interpolation wrinkled giant hyssop sauce → 7., plasma burning → 6., slag → 5. to select slurry → 8. compressing by jellied bean curd.(6. adding wrinkled giant hyssop sauce to exist, 7. before a slurry, 5. after plasma burning).