CN111149870A - Method for making soybean dried bean curd sticks - Google Patents
Method for making soybean dried bean curd sticks Download PDFInfo
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- CN111149870A CN111149870A CN202010034210.8A CN202010034210A CN111149870A CN 111149870 A CN111149870 A CN 111149870A CN 202010034210 A CN202010034210 A CN 202010034210A CN 111149870 A CN111149870 A CN 111149870A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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Abstract
The invention relates to the technical field of soybean dried beancurd sticks and discloses a method for making the soybean dried beancurd sticks, which comprises the following steps: 1) selecting full-grain soybeans, wherein the water content of the soybeans is less than or equal to 50%, hulling the soybeans by using soybean hulling equipment, soaking the hulled soybeans in clear water after the soybeans are hulled, wherein the temperature of the clear water is 26-36 ℃, the soybeans are soaked for 4-5 hours in spring and autumn, and the soybeans are soaked for 7-8 hours in winter. According to the making method of the soybean dried bean curd sticks, the hulled fructus cannabis is added into the dried bean curd sticks, the taste of the dried bean curd sticks is improved, the dried bean curd sticks are chewier, the excretion can be facilitated, the blood circulation is promoted, the blood stasis is removed, the black fungus and the astragalus sinicus have the effects of tonifying qi, nourishing blood, reducing blood pressure, resisting cancer, clearing heat and removing toxicity, the glossy privet fruit has the effect of tonifying liver and kidney, the purslane has the effects of reducing the concentration of blood cholesterol and improving the elasticity of blood vessel walls, and the soybean dried bean curd sticks are very beneficial to preventing and treating cardiovascular diseases.
Description
Technical Field
The invention relates to the technical field of soybean dried beancurd sticks, and particularly relates to a method for manufacturing soybean dried beancurd sticks.
Background
The dried beancurd stick is also called beancurd sheet, is a traditional Chinese bean food, is a common food raw material in China, has strong bean fragrance, has unique taste which other bean products do not have, is yellow and white in color and luster, is bright, contains rich protein and various nutritional ingredients, can be boiled after being soaked in clear water (cool summer and warm winter) for 3-5 hours, can be boiled by meat, vegetable, boiled, fried, cold mixed with sauce, soup and the like, is fragrant and tasty when being eaten, has special flavor of meat and vegetable, but is not suitable for being eaten by patients suffering from nephritis, renal insufficiency, diabetic ketoacidosis and gout.
With the continuous improvement of living standard, people pay more attention to the taste and the nutritional value of the food, but the taste and the nutritional value of the existing bean curd sticks have space for improvement, and the produced better bean curd sticks can further attract guests to eat and improve the sales volume of the bean curd sticks, so that the method for manufacturing the bean curd sticks is provided to solve the problems.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides the method for making the soybean dried bean curd sticks, which has the advantages of better taste and higher nutritional value, and solves the problems that the existing dried bean curd sticks have space for improving the taste and the nutritional value, the produced better soybean dried bean curd sticks can further attract eaters to eat, and the sales volume of the soybean dried bean curd sticks is increased.
(II) technical scheme
In order to achieve the purposes of better taste and higher nutritive value, the invention provides the following technical scheme: a method for making soybean dried bean curd sticks comprises the following steps:
1) selecting full-grain soybeans, wherein the water content of the soybeans is less than or equal to 50%, shelling the soybeans by using soybean shelling equipment, soaking the shelled soybeans in clear water after the soybeans are completely shelled, wherein the temperature of the clear water is 26-36 ℃, the soybeans are soaked for 4-5 hours in spring and autumn, the time of winter is 7-8 hours, the material ratio of the soybeans is 1: 1.5, and the soybeans are soaked until the soybeans are swelled and hard and not soft, and are taken out and washed clean for later use;
2) grinding the soybeans reserved in the step 1) into fine materials by using a grinding device to obtain one part of fine soybean materials for later use, putting sesame, walnut kernels, ginkgo nuts and almonds together by using the grinding device, grinding the sesame, the walnut kernels, the ginkgo nuts and the almonds into the fine materials to obtain one part of fine nut materials for later use, grinding the shelled fructus cannabis into the fine materials by using the grinding device to obtain one part of fine shelled fructus cannabis materials for later use, taking out purslane and wild rice shoots for drying in the sun, putting the dried purslane and the wild rice shoots into a pot for frying, taking out black fungus for soaking for later use, taking out milk vetch and glossy privet fruits, scalding in hot water once, taking out the milk vetch and the glossy privet fruits, taking out the treated purslane, wild rice shoots, black fungus, milk vetch and glossy privet fruits into;
3) respectively filling the soybean fine material, the nut fine material, the shelled fructus cannabis fine material and the nutritional fine material obtained in the step 2) into a charging basket, adding warm water of 20-50 ℃, stirring for 15 minutes, respectively extruding four parts of fine materials into slurry by using an extruder, respectively performing two-pass filtration by using a food filter, mixing and stirring the filtered soybean slurry, the nut slurry, the shelled fructus cannabis slurry and the nutritional slurry into mixed slurry, and keeping the mixed slurry for later use;
4) pouring the mixed slurry obtained in the step 3) into a pot, heating with slow fire to keep the temperature in the pot at 85-95 ℃, simultaneously continuously blowing air to the slurry surface by using an air cooler, forming a layer of oily film on the surface of the cooked slurry in the pot every 2-4 minutes, removing the oily film to obtain a slurry skin, hanging the slurry skin on a bamboo rod, and keeping for later use until the slurry water in the pot is removed;
5) and (3) conveying the pulp sheets for standby in the step 4) into a drying room, wherein the temperature in the drying room is 50-60 ℃, conveying the pulp sheets hung on the bamboo poles into the drying room to be sequentially arranged, drying for 4-7 hours, cutting into sections according to the specification requirement after the surfaces of the dried beancurd sticks are yellow-white and bright and transparent, and conveying out of the drying room after cutting.
6) Putting the dried beancurd sticks into a plastic bag, quantitatively weighing, carrying out heat shrinkage sealing, and sealing and warehousing according to the specification required by the order.
Preferably, in the step 3), the ratio of the warm water to the soybean fine material is 3: 1, the ratio of the warm water to the nut fine material is 3: 1, the ratio of the warm water to the shelled hemp seed fine material is 3: 1, and the ratio of the warm water to the nutritional fine material is 3: 1.
Preferably, the feed comprises the following raw materials in parts by weight: 80 parts of soybeans, 5 parts of sesame, 2 parts of walnut kernels, 5 parts of ginkgo nuts, 3 parts of almonds, 5 parts of hulled fructus cannabis, 3 parts of purslane, 2 parts of wild rice shoots, 5 parts of black fungus, 2 parts of astragalus sinicus and 2 parts of glossy privet fruits.
Preferably, the feed comprises the following raw materials in parts by weight: the material comprises the following raw materials in parts by weight: 90 parts of soybean, 6.5 parts of sesame, 3.5 parts of walnut kernel, 6.5 parts of ginkgo seed, 4.5 parts of almond, 6.5 parts of hulled fructus cannabis, 4.5 parts of purslane, 3.5 parts of wild rice stem, 6.5 parts of black fungus, 3.5 parts of milk vetch and 3.5 parts of glossy privet fruit.
Preferably, the feed comprises the following raw materials in parts by weight: the material comprises the following raw materials in parts by weight: 100 parts of soybeans, 8 parts of sesame, 5 parts of walnut kernels, 8 parts of ginkgo seeds, 6 parts of almonds, 8 parts of hulled fructus cannabis, 6 parts of purslane, 5 parts of wild rice shoots, 8 parts of black fungus, 5 parts of astragalus sinicus and 5 parts of glossy privet fruits.
(III) advantageous effects
Compared with the prior art, the invention provides a method for making soybean dried bean curd sticks, which has the following beneficial effects:
according to the making method of the soybean dried bean curd sticks, the hulled fructus cannabis is added into the dried bean curd sticks, the taste of the dried bean curd sticks is improved, the dried bean curd sticks are chewier, the excretion can be facilitated, the blood circulation is promoted, the blood stasis is removed, the black fungus and the astragalus sinicus have the effects of tonifying qi, nourishing blood, reducing blood pressure, resisting cancer, clearing heat and removing toxicity, the glossy privet fruit has the effect of tonifying liver and kidney, the purslane has the effects of reducing the concentration of blood cholesterol and improving the elasticity of blood vessel walls, and the soybean dried bean curd sticks are very beneficial to preventing and treating cardiovascular diseases.
Drawings
FIG. 1 is a flow chart of the manufacturing process of the present invention
FIG. 2 is a diagram of pretreatment in accordance with the present invention
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention. With reference to fig. 1 and 2, there are:
the first embodiment is as follows:
a method for making soybean dried bean curd sticks comprises the following steps:
1) selecting full-grain soybeans, wherein the water content of the soybeans is less than or equal to 50%, shelling the soybeans by using soybean shelling equipment, soaking the shelled soybeans in clear water after the soybeans are completely shelled, keeping the temperature of the clear water at 26 ℃, soaking for 4 hours in spring and autumn, and keeping for 7 hours in winter, wherein the ratio of the materials for the soybeans is 1: 1.5, and the soybeans are soaked until the soybeans swell and become hard but not soft, and are taken out and washed clean for later use;
2) grinding the soybeans reserved in the step 1) into fine materials by using a grinding device to obtain one part of fine soybean materials for later use, putting sesame, walnut kernels, ginkgo nuts and almonds together by using the grinding device, grinding the sesame, the walnut kernels, the ginkgo nuts and the almonds into the fine materials to obtain one part of fine nut materials for later use, grinding the shelled fructus cannabis into the fine materials by using the grinding device to obtain one part of fine shelled fructus cannabis materials for later use, taking out purslane and wild rice shoots for drying in the sun, putting the dried purslane and the wild rice shoots into a pot for frying, taking out black fungus for soaking for later use, taking out milk vetch and glossy privet fruits, scalding in hot water once, taking out the milk vetch and the glossy privet fruits, taking out the treated purslane, wild rice shoots, black fungus, milk vetch and glossy privet fruits into;
3) respectively filling the soybean fine material, the nut fine material, the shelled fructus cannabis fine material and the nutrition fine material obtained in the step 2) into a material barrel, adding warm water at the temperature of 20 ℃, stirring for 15 minutes, respectively extruding four parts of fine materials into slurry by using an extruder, respectively carrying out two-pass filtration by using a food filter, mixing and stirring the filtered soybean slurry, the nut slurry, the shelled fructus cannabis slurry and the nutrition slurry into mixed slurry, and keeping the mixed slurry for later use;
4) pouring the mixed slurry obtained in the step 3) into a pot, heating with slow fire to keep the temperature in the pot at 85 ℃, simultaneously continuously blowing air to the slurry surface by using an air cooler, forming an oily film on the surface of the cooked slurry in the pot every 2 minutes, removing the oily film to obtain a slurry skin, hanging the slurry skin on a bamboo rod, and keeping for later use until the slurry water in the pot is removed;
5) and (3) conveying the pulp sheets for standby in the step 4) into a drying room, wherein the temperature in the drying room is 50 ℃, conveying the pulp sheets hung on the bamboo poles into the drying room to be sequentially arranged, drying for 4 hours, cutting into sections according to specification requirements after the surfaces of the dried beancurd sticks are yellow-white, bright and transparent, and conveying out of the drying room after cutting.
6) Putting the dried beancurd sticks into a plastic bag, quantitatively weighing, carrying out heat shrinkage sealing, and sealing and warehousing according to the specification required by the order.
Preferably, in the step 3), the ratio of the warm water to the soybean fine material is 3: 1, the ratio of the warm water to the nut fine material is 3: 1, the ratio of the warm water to the shelled hemp seed fine material is 3: 1, and the ratio of the warm water to the nutritional fine material is 3: 1.
Preferably, the feed comprises the following raw materials in parts by weight: 80 parts of soybeans, 5 parts of sesame, 2 parts of walnut kernels, 5 parts of ginkgo nuts, 3 parts of almonds, 5 parts of hulled fructus cannabis, 3 parts of purslane, 2 parts of wild rice shoots, 5 parts of black fungus, 2 parts of astragalus sinicus and 2 parts of glossy privet fruits.
Example two:
a method for making soybean dried bean curd sticks comprises the following steps:
1) selecting full-grain soybeans, wherein the water content of the soybeans is less than or equal to 50%, shelling the soybeans by using soybean shelling equipment, soaking the shelled soybeans in clear water after the soybeans are completely shelled, keeping the temperature of the clear water at 31 ℃, soaking the soybeans for 4.5 hours in spring and autumn, and keeping the soybeans 7.5 hours in winter, wherein the ratio of the materials for the water beans is 1: 1.5, and the soybeans are taken out and washed clean for later use after being soaked until the soybeans are swollen and hard but not soft;
2) grinding the soybeans reserved in the step 1) into fine materials by using a grinding device to obtain one part of fine soybean materials for later use, putting sesame, walnut kernels, ginkgo nuts and almonds together by using the grinding device, grinding the sesame, the walnut kernels, the ginkgo nuts and the almonds into the fine materials to obtain one part of fine nut materials for later use, grinding the shelled fructus cannabis into the fine materials by using the grinding device to obtain one part of fine shelled fructus cannabis materials for later use, taking out purslane and wild rice shoots for drying in the sun, putting the dried purslane and the wild rice shoots into a pot for frying, taking out black fungus for soaking for later use, taking out milk vetch and glossy privet fruits, scalding in hot water once, taking out the milk vetch and the glossy privet fruits, taking out the treated purslane, wild rice shoots, black fungus, milk vetch and glossy privet fruits into;
3) respectively filling the soybean fine material, the nut fine material, the shelled fructus cannabis fine material and the nutrition fine material obtained in the step 2) into a material barrel, adding warm water at the temperature of 35 ℃, stirring for 15 minutes, respectively extruding four parts of fine materials into slurry by using an extruder, respectively carrying out two-pass filtration by using a food filter, mixing and stirring the filtered soybean slurry, the nut slurry, the shelled fructus cannabis slurry and the nutrition slurry into mixed slurry, and keeping the mixed slurry for later use;
4) pouring the mixed slurry obtained in the step 3) into a pot, heating with slow fire to keep the temperature in the pot at 90 ℃, simultaneously continuously blowing air to the slurry surface by using an air cooler, forming an oily film on the surface of the cooked slurry in the pot every 3 minutes, removing the oily film to obtain a slurry skin, hanging the slurry skin on a bamboo rod, and keeping for later use until the slurry water in the pot is removed;
5) and (3) conveying the pulp sheets for standby in the step 4) into a drying room, wherein the temperature in the drying room is 50-60 ℃, conveying the pulp sheets hung on the bamboo poles into the drying room to be sequentially arranged, drying for 5.5 hours, cutting into sections according to the specification requirement after the surfaces of the dried beancurd sticks are yellow-white and bright and transparent, and conveying out of the drying room after cutting.
6) Putting the dried beancurd sticks into a plastic bag, quantitatively weighing, carrying out heat shrinkage sealing, and sealing and warehousing according to the specification required by the order.
Preferably, in the step 3), the ratio of the warm water to the soybean fine material is 3: 1, the ratio of the warm water to the nut fine material is 3: 1, the ratio of the warm water to the shelled hemp seed fine material is 3: 1, and the ratio of the warm water to the nutritional fine material is 3: 1.
Preferably, the feed comprises the following raw materials in parts by weight: the material comprises the following raw materials in parts by weight: 90 parts of soybean, 6.5 parts of sesame, 3.5 parts of walnut kernel, 6.5 parts of ginkgo seed, 4.5 parts of almond, 6.5 parts of hulled fructus cannabis, 4.5 parts of purslane, 3.5 parts of wild rice stem, 6.5 parts of black fungus, 3.5 parts of milk vetch and 3.5 parts of glossy privet fruit.
Example three:
a method for making soybean dried bean curd sticks comprises the following steps:
1) selecting full-grain soybeans, wherein the water content of the soybeans is less than or equal to 50%, shelling the soybeans by using soybean shelling equipment, soaking the shelled soybeans in clear water after the soybeans are completely shelled, keeping the temperature of the clear water at 36 ℃, soaking for 5 hours in spring and autumn, and keeping for 8 hours in winter, wherein the ratio of the materials for the soybeans is 1: 1.5, and the soybeans are soaked until the soybeans swell and become hard but not soft, and are taken out and washed clean for later use;
2) grinding the soybeans reserved in the step 1) into fine materials by using a grinding device to obtain one part of fine soybean materials for later use, putting sesame, walnut kernels, ginkgo nuts and almonds together by using the grinding device, grinding the sesame, the walnut kernels, the ginkgo nuts and the almonds into the fine materials to obtain one part of fine nut materials for later use, grinding the shelled fructus cannabis into the fine materials by using the grinding device to obtain one part of fine shelled fructus cannabis materials for later use, taking out purslane and wild rice shoots for drying in the sun, putting the dried purslane and the wild rice shoots into a pot for frying, taking out black fungus for soaking for later use, taking out milk vetch and glossy privet fruits, scalding in hot water once, taking out the milk vetch and the glossy privet fruits, taking out the treated purslane, wild rice shoots, black fungus, milk vetch and glossy privet fruits into;
3) respectively filling the soybean fine material, the nut fine material, the shelled fructus cannabis fine material and the nutrition fine material obtained in the step 2) into a material barrel, adding warm water at 50 ℃, stirring for 15 minutes, respectively extruding four parts of fine materials into slurry by using an extruder, respectively carrying out two-pass filtration by using a food filter, mixing and stirring the filtered soybean slurry, the nut slurry, the shelled fructus cannabis slurry and the nutrition slurry into mixed slurry, and keeping the mixed slurry for later use;
4) pouring the mixed slurry obtained in the step 3) into a pot, heating with slow fire to keep the temperature in the pot at 95 ℃, simultaneously continuously blowing air to the slurry surface by using an air cooler, forming an oily film on the surface of the cooked slurry in the pot every 4 minutes, removing the oily film to obtain a slurry skin, hanging the slurry skin on a bamboo rod, and keeping for later use until the slurry water in the pot is removed;
5) and (3) conveying the pulp sheets for standby in the step 4) into a drying room, wherein the temperature in the drying room is 60 ℃, conveying the pulp sheets hung on the bamboo poles into the drying room to be sequentially arranged, drying for 7 hours, cutting into sections according to specification requirements after the surfaces of the dried beancurd sticks are yellow-white, bright and transparent, and conveying out of the drying room after cutting.
6) Putting the dried beancurd sticks into a plastic bag, quantitatively weighing, carrying out heat shrinkage sealing, and sealing and warehousing according to the specification required by the order.
Preferably, in the step 3), the ratio of the warm water to the soybean fine material is 3: 1, the ratio of the warm water to the nut fine material is 3: 1, the ratio of the warm water to the shelled hemp seed fine material is 3: 1, and the ratio of the warm water to the nutritional fine material is 3: 1.
Preferably, the feed comprises the following raw materials in parts by weight: the material comprises the following raw materials in parts by weight: 100 parts of soybeans, 8 parts of sesame, 5 parts of walnut kernels, 8 parts of ginkgo seeds, 6 parts of almonds, 8 parts of hulled fructus cannabis, 6 parts of purslane, 5 parts of wild rice shoots, 8 parts of black fungus, 5 parts of astragalus sinicus and 5 parts of glossy privet fruits
The invention has the beneficial effects that: the bean curd stick is added with the hulled fructus cannabis, so that the taste of the bean curd stick is improved, the bean curd stick is chewy and can help excretion and promote blood circulation to remove blood stasis, the black fungus and the milk vetch have the effects of tonifying qi and nourishing blood, reducing blood pressure and resisting cancer, and clearing heat and removing toxicity, the glossy privet fruit has the effect of tonifying liver and kidney, the purslane has the effects of reducing blood cholesterol concentration and improving the elasticity of vessel walls, and is very favorable for preventing and treating cardiovascular diseases.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. The method for making the soybean dried bean curd sticks is characterized by comprising the following steps:
1) selecting full-grain soybeans, wherein the water content of the soybeans is less than or equal to 50%, shelling the soybeans by using soybean shelling equipment, soaking the shelled soybeans in clear water after the soybeans are completely shelled, wherein the temperature of the clear water is 26-36 ℃, the soybeans are soaked for 4-5 hours in spring and autumn, the time of winter is 7-8 hours, the material ratio of the soybeans is 1: 1.5, and the soybeans are soaked until the soybeans are swelled and hard and not soft, and are taken out and washed clean for later use;
2) grinding the soybeans reserved in the step 1) into fine materials by using a grinding device to obtain one part of fine soybean materials for later use, putting sesame, walnut kernels, ginkgo nuts and almonds together by using the grinding device, grinding the sesame, the walnut kernels, the ginkgo nuts and the almonds into the fine materials to obtain one part of fine nut materials for later use, grinding the shelled fructus cannabis into the fine materials by using the grinding device to obtain one part of fine shelled fructus cannabis materials for later use, taking out purslane and wild rice shoots for drying in the sun, putting the dried purslane and the wild rice shoots into a pot for frying, taking out black fungus for soaking for later use, taking out milk vetch and glossy privet fruits, scalding in hot water once, taking out the milk vetch and the glossy privet fruits, taking out the treated purslane, wild rice shoots, black fungus, milk vetch and glossy privet fruits into;
3) respectively filling the soybean fine material, the nut fine material, the shelled fructus cannabis fine material and the nutritional fine material obtained in the step 2) into a charging basket, adding warm water of 20-50 ℃, stirring for 15 minutes, respectively extruding four parts of fine materials into slurry by using an extruder, respectively performing two-pass filtration by using a food filter, mixing and stirring the filtered soybean slurry, the nut slurry, the shelled fructus cannabis slurry and the nutritional slurry into mixed slurry, and keeping the mixed slurry for later use;
4) pouring the mixed slurry obtained in the step 3) into a pot, heating with slow fire to keep the temperature in the pot at 85-95 ℃, simultaneously continuously blowing air to the slurry surface by using an air cooler, forming a layer of oily film on the surface of the cooked slurry in the pot every 2-4 minutes, removing the oily film to obtain a slurry skin, hanging the slurry skin on a bamboo rod, and keeping for later use until the slurry water in the pot is removed;
5) conveying the pulp sheets prepared in the step 4) into a drying room, wherein the temperature in the drying room is 50-60 ℃, conveying the pulp sheets hung on the bamboo poles into the drying room to be sequentially arranged, drying for 4-7 hours, cutting into sections according to the specification requirement after the surfaces of the dried beancurd sticks are yellow-white, bright and transparent, and conveying out of the drying room after cutting;
6) putting the dried beancurd sticks into a plastic bag, quantitatively weighing, carrying out heat shrinkage sealing, and sealing and warehousing according to the specification required by the order.
2. The method for making soybean dried bean curd sticks as claimed in claim 1, wherein the ratio of the warm water to the soybean fine material in step 3) is 3: 1, the ratio of the warm water to the nut fine material is 3: 1, the ratio of the warm water to the dehulled hemp seed fine material is 3: 1, and the ratio of the warm water to the nutritional fine material is 3: 1.
3. The method for making the soybean dried bean curd sticks as claimed in claim 1, which is characterized by comprising the following raw materials in parts by weight: 80 parts of soybeans, 5 parts of sesame, 2 parts of walnut kernels, 5 parts of ginkgo nuts, 3 parts of almonds, 5 parts of hulled fructus cannabis, 3 parts of purslane, 2 parts of wild rice shoots, 5 parts of black fungus, 2 parts of astragalus sinicus and 2 parts of glossy privet fruits.
4. The method for making the soybean dried bean curd sticks as claimed in claim 1, which is characterized by comprising the following raw materials in parts by weight: the material comprises the following raw materials in parts by weight: 90 parts of soybean, 6.5 parts of sesame, 3.5 parts of walnut kernel, 6.5 parts of ginkgo seed, 4.5 parts of almond, 6.5 parts of hulled fructus cannabis, 4.5 parts of purslane, 3.5 parts of wild rice stem, 6.5 parts of black fungus, 3.5 parts of milk vetch and 3.5 parts of glossy privet fruit.
5. The method for making the soybean dried bean curd sticks as claimed in claim 1, which is characterized by comprising the following raw materials in parts by weight: the material comprises the following raw materials in parts by weight: 100 parts of soybeans, 8 parts of sesame, 5 parts of walnut kernels, 8 parts of ginkgo seeds, 6 parts of almonds, 8 parts of hulled fructus cannabis, 6 parts of purslane, 5 parts of wild rice shoots, 8 parts of black fungus, 5 parts of astragalus sinicus and 5 parts of glossy privet fruits.
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| CN103404601A (en) * | 2013-06-25 | 2013-11-27 | 吴祥忠 | Black bean healthcare bean curd stick and preparation method thereof |
| CN104397204A (en) * | 2014-12-03 | 2015-03-11 | 许昌世纪豪嘉食品有限公司 | Preparation method for dried beancurd sticks |
| CN105918490A (en) * | 2016-05-30 | 2016-09-07 | 陆章权 | Dioscorea opposite bean curd stick and preparation method thereof |
| WO2018098997A1 (en) * | 2016-12-02 | 2018-06-07 | 西昌学院 | Bean curd and dried bean curd made from potatoes and processing method therefor |
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| CN103404601A (en) * | 2013-06-25 | 2013-11-27 | 吴祥忠 | Black bean healthcare bean curd stick and preparation method thereof |
| CN104397204A (en) * | 2014-12-03 | 2015-03-11 | 许昌世纪豪嘉食品有限公司 | Preparation method for dried beancurd sticks |
| CN105918490A (en) * | 2016-05-30 | 2016-09-07 | 陆章权 | Dioscorea opposite bean curd stick and preparation method thereof |
| WO2018098997A1 (en) * | 2016-12-02 | 2018-06-07 | 西昌学院 | Bean curd and dried bean curd made from potatoes and processing method therefor |
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Application publication date: 20200515 |