1139 results about "Dry bean" patented technology

The invention discloses spicy coarse grain dried bean curd. The spicy coarse grain dried bean curd is prepared from the following raw materials in parts by weight: 90 to 100 parts of dried soybeans, 3 to 4 parts of oat, 3 to 4 parts of millet, 4 to 5 parts of sorghum, 4 to 5 parts of corns, 2 to 3 parts of mulberries, 2 to 3 parts of hawthorn, 2 to 3 parts of jujubes, 1 to 2 parts of calamus leaves, 1 to 2 parts of platycladus orientalis leaves, 2 to 3 parts of prepared rehmannia root, 1 to 2 parts of fructus amomi, 1 to 2 parts of rehmannia flower, 1 to 2 parts of loofah sponge, 2 to 3 parts of cassia bark, and 2 to 3 parts of rhodiola rosea. A variety of grains are added into the spicy coarse grain dried bean curd, so that a nutritionally balanced structure system is formed; a plurality of seasonings are added, so that the dried bean curd tastes spicy and is easily preferred by consumers; the healthcare components of a plurality of traditional Chinese medicines are added, so that the nutrition value of the dried bean curd is high; the finished dried bean curd is ready to eat, spicy, unique, rich in nutrients and chewy, has the effects of stimulating appetite, improving digestion, tonifying liver and kidney, tonifying spleen and stomach, cooling blood to stop bleeding, promoting the secretion of saliva or body fluid and lubricating intestines, and is the best healthcare food catering to the market and consumers.

The invention relates to sweet juicy peach dried bean curd. The sweet juicy peach dried bean curd is prepared from the following raw materials in parts by weight: 300-330 parts of soybeans, 60-65 parts of red beans, 40-43 parts of kidney beans, 10-15 parts of small glutinous millet, 8-10 parts of flour, 23-25 parts of juicy peaches, 10-15 parts of sugarcane juice, 10-13 parts of Chinese toon sprouts, 10-12 parts of caraway and 18-20 parts of carrots. The sweet juicy peach dried bean curd is prepared from food materials such as the small glutinous millet, the red beans, the Chinese toon sprouts and the like, has sweet taste and can enrich the blood and nourish the stomach; by adding extracts such as ginseng, safflower, rhodiola rosea, lemon grass and the like, the sweet juicy peach dried bean curd has certain efficacies of tonifying the vital energy and beautifying.

The invention relates to cat litter prepared from dry bean dregs and a preparation method thereof, wherein the cat litter is used for burying excrement and urine of pets. The cat litter is prepared from the following components through a series of processes including crushing, mixing and forming according to weight ratio: 5-90 parts of dry beam dregs, 10-90 parts of plant adhesive, 20-80 parts of filling agent, 0.1-10 parts of releasing agent, 0.1-5 parts of surface active agent, 0.01-3 parts of preservative, and 1-10 parts of deodorant. According to the invention, the cat litter prepared by the preparation method provided by the invention has the advantages of being wispy and hollow in surface, low in structural density, light in weight, higher in water absorption speed and better in water absorption performance; compared with other cat litters, the cat litter has the advantages of being more saving in use amount and higher in cost performance; after being used, the cat litter can be directly washed away through a sewer and cannot be blocked; the cat litter is convenient to clean; and the cat litter provided by the invention has the advantages of being environment-friendly, non-toxic, pollution-free, strong in absorption performance, simple in production process and free from wispy dust in production and transportation processes and has a deodorization function.

The invention relates to a preparation method of soybean milk. The preparation method at least comprises the following stages: (a), flour preparation stage: providing a crushing container, a heating element for heating the crushing container and a crushing device, directly heating the crushing container through the heating element, so as to ensure that the temperature of the crushing container is increased to 70-90 DEG C, adding dried beans into the crushing container, crushing the dried beans into bean flour through the crushing device, and ensuring that lipase and beany flavor of the bean flour are removed in the crushing container at ambient temperature; (b), preparation and boiling stage: adding water to the bean flour, so as to prepare the bean flour into pulp, and heating and boiling the pulp till the pulp is well cooked. By adopting the air temperature inside the crushing device, crushing, lipase removal and beany flavor removal are performed at the same time, protein can keep invariant, beany flavor can be effectively removed, and crushing the beans into bean flour firstly can greatly enhance the crushing fineness, so that the soybean milk concentration can be effectively enhanced. In addition, water vapor can be evaporated during crushing of the beans in the high-temperature environment, the bean flour is not easy to agglomerate, and the crushing effect is good.

The invention relates to a coarse-cereal dried bean curd roll and a preparation method thereof. The coarse-cereal dried bean curd roll is a bean product which is made by raw materials such as 45-85 percent of soy beans, 10-35 percent of black beans, 5-30 percent of green beans, 0-20 percent of peanuts and the like through steps of soaking, pulp grinding, pulp stewing, roll formation and drying. The coarse-cereal dried bean curd roll contains rich nutrients in various coarse cereals such as the black beans, the soy beans, the green beans and the peanuts, is rich in various vitamins, dietary fibers and minerals such as calcium, iron and the like and can promote the balance of dietary nutrition of people; when people eat the coarse-cereal dried bean curd roll for a long term, the effects of promoting blood circulation, reducing cholesterol, improving mental function, complementing calcium, preventing osteoporosis, preventing iron-deficiency anemia and the like can be achieved; the coarse-cereal dried bean curd roll is dark yellow and glossy, the rolls are even, the rehydration performance is good, the taste is flexible and unique, the roll is fragrant to taste and the aftertaste is long; and the yield of the process is high, the quality of the obtained product is high, the production cost is lower and the economic benefit is considerable.

The invention provides a preparation method of instant flavor-conditioning fish dried bean curd stored at room temperature, which belongs to the technical field of instant fish products. The instant fish dried bean curd is prepared from the following raw materials in percentage by weight: 30%-40% of frozen fish meat paste, 8%-10% of starch, 8%-9% of soybean protein isolate, 6%-7% of soybean oil, 0.5%-1.0% of egg white powder, 1%-3% of table salt, 0.2%-0.3% of glucose, 0.1%-0.3% of TG enzyme and the balance of pure water. The preparation method comprises the following steps of: adding the table salt into the frozen fish meat paste which is in a half-thawed state, and kneading for 10-20 minutes; then, adding the soybean protein isolate, the soybean oil and the egg white powder, and stirring uniformly; further, adding the TG enzyme, the glucose, the starch and the water, and chopping and stirring until the mixture is in a uniform exquisite pastry shape; and performing molding, streaming, vacuum frying, marinating, vacuum packaging and sterilizing on the materials, and cooling so as to obtain the instant flavor-conditioning fish dried bean curd. The fish dried bean curd can be eaten instantly after being unpacked, the shelf life of the fish dried bean curd stored at room temperature reaches 9 months, and as a healthy instant conditioning food, the fish dried bean curd is good in elasticity and toughness, fresh in taste, rich in nutrition and suitable for the young and the old.

The invention discloses a method for preparing nutrient dried bean curds. The method comprises the following steps of: (1) soaking selected fresh soybeans into a special soak solution for 8 to 13 hours; (2) grinding the fresh soybeans in the presence of water to obtain soybean milk of which the particle size is smaller than 3 micrometers, and filtering; (3) boiling the soybean milk twice and thencurdling the boiled soybean milk, solidifying, molding and pressing; (4), rinsing by using a sodium carbonate (Na2CO3) solution, wherein the treatment temperature is between 85 and 95 DEG C, and the treatment time is 3 to 6 minutes; and (5), marinating, performing centrifugal dewatering, drying, cooling, packaging and sterilizing to obtain the nutrient dried bean curds. By the method, microorganisms can be effectively prevented from growing after products are packed, so that the shelf life of the dried bean curds is prolonged.

The invention discloses spiced sandwich dried bean curd. The spiced sandwich dried bean curd is prepared from the following raw materials in parts by weight: 130 to 140 parts of soybeans, 18 to 20 parts of sesame, 10 to 12 parts of green bean powder, 4 to 5 parts of osmanthus honey, 5 to 6 parts of cream, 2 to 3 parts of kudzu vine root, 2 to 3 parts of hawthorn, 2 to 3 parts of dark plum, 1 to 2 parts of pumpkin leaves, 1 to 2 parts of dragons tongue leaf, 1 to 2 parts of chestnut leaves, 2 to 3 parts of platycodon grandiflorum, 1 to 2 parts of cortex moutan, 2 to 3 parts of eucommia, 1 to 2 parts of cassia twig, and 1 to 2 parts of angelica sinensis. According to the spiced sandwich dried bean curd, the kudzu vine root, the hawthorn and the dark plum are ground together with the soybeans, so that the traditional Chinese medicine ingredients thoroughly permeate soybean milk; by adding the extract of the traditional Chinese medicines, the dried bean curd has the effects of reducing blood glucose and blood fat, reducing fever, promoting the secretion of saliva or body fluid, invigorating stomach, improving digestion, eliminating phlegm, removing pus, tonifying liver and kidney, sweating and resolving fleshy exterior toxins; the sandwich dried bean curd is prepared by adding sandwich fillings made of the sesame, the green bean powder, the osmanthus honey and the cream between two layers of dried bean curd blocks, so that the dried bean curd is sweet and delicious, and has a unique flavor.

The invention provides a preparation method of marinated dried bean curd, and relates to the technical field of food processing. The method comprises the following steps: (1) cleaning soybeans, and soaking; (2) grinding into thick liquid; (3) cooking the thick liquid, and filtering; (4) putting a coagulator into soybean milk while stirring to obtain bean curd jelly; (5) squeezing the obtained bean curd jelly to obtain a dried bean curd blank; (6) cutting the dried bean curd blank into white blanks with small specifications; (7) stewing in soy sauce; (8) drying; (9) feeding flavor seasonings and an adhesive, and molding for a second time; and (10) sterilizing and packaging. According to the marinated dried bean curd prepared by the method, the flavor seasonings are closely combined with the dried bean curd; the marinated dried bean curd is novel in shape and unique in mouth feel and flavor.

The invention discloses rosemary flavored barbecue dried bean curd. The rosemary flavored barbecue dried bean curd is prepared from the following raw materials in parts by weight: 130 to 140 parts of soybeans, 24 to 28 parts of shelled buckwheat, 6 to 7 parts of white sesame seeds, 2 to 3 parts of waxberry, 2 to 3 parts of Chinese yam, 4 to 5 parts of dogwood fruit pulp, 1 to 2 parts of purple cabbages, 2 to 3 parts of rehmannia leaves, 1 to 2 parts of apple leaves, 1 to 2 parts of mugwort leaves, 2 to 3 parts of dandelion, 1 to 2 parts of snapdragon, 1 to 2 parts of fritillaria cirrhosa, 1 to 2 parts of scabish, and 1 to 2 parts of lemongrass. The nutritional value of the dried bean curd is improved by adding the shelled buckwheat and the white sesame seeds into the dried bean curd; a traditional Chinese medicine extracting solution is absorbed by the dogwood fruit pulp, the dogwood fruit pulp is ground into powder, and the powder is added into the dried bean curd, so that active ingredients of traditional Chinese medicines are added into the dried bean curd to the maximum while the taste of the dried bean curd is prevented from being influenced; the dried bean curd is roasted by bamboo charcoal with rosemary powder, so that the finished dried bean curd has unique aromas and has the effects of replenishing blood, improving eyesight, tonifying spleen, nourishing stomach, promoting the secretion of saliva or body fluid, benefiting lung, dispelling wind, lubricating intestines, tonifying liver and kidney, securing essence and reducing urination.

A method for preparing bean curd (or dried bean curd) containing the edible raw materials with high nutritive value includes such steps as choosing edible raw materials, removing impurities, cutting small, pre-treating, preparing bean curd (or dried bean curd), and post-treating. It features that said edible raw materials in the form of particles or small blocks contained in said bean curd (or dried bean curd) can be seen.

The invention discloses a method for manufacturing five-bean dried tofu, and the method comprises the following steps: 1. taking good-quality dry beans, dipping for 12-15 hours after cleaning, decontaminating, jordaning and filtering; 2. taking dry mixed beans, dipping, preliminarily grinding, jordaning again in a vertical colloid mill and filtering; and 3. mixing filtrates obtained in the step 1 and the step 2, carrying out once marinating, twice stewing in soy sauce, twice pressing and the like. According to the method, the problem of single raw material can be solved, and various types of beans are collocated to form a product trophic structure system with relative balanced nutrition by use of health promotion principle. The secondary shaping technology of the dried tofu is improved, so that the product has the advantages of better texture toughness and firmer pattern structure, and the problem that the bean product is difficult to shape can be solved. The five-bean dried tofu is packaged into a strip shape by use of a full-automatic stretch film packaging machine to achieve the purposes of improving the appearance shape and improving the efficiency by 10 times.

The process of producing soybean milk directly with dry soybean includes the following steps: crushing dry soybean, soaking and milling, centrifugally separating to obtain milk and soybean residue, further soaking the soybean residue and milling, centrifugally separating for the second time, mixing the soybean milk and heating. The soybean milk producing process is completed in a machine with integrated dry soybean crusher, milling device, centrifugal filter and soybean milk boiling device. The soybean milk may be further added with curing agent automatically to produce jellied bean curd and tender bean curd. The production process is program controlled.

The invention discloses a dried bean curd sandwiched with peanut butter. The dried bean curd sandwiched with peanut butter is prepared from the following raw materials in parts by weight: 150-160 parts of soybean, 16-18 parts of peanut kernels, 4-5 parts of chocolate powder, 3-4 parts of honey, 3-4 parts of condensed milk, 2-3 parts of rose hip, 4-5 parts of blueberry, 2-3 parts of mulberry, 1-2 parts of pomegranate leaf, 1-2 parts of bay leaf, 1-2 parts of folium apocyni veneti, 2-3 parts of gynostemma pentaphylla, 1-2 parts of cistanche, 1-2 parts of Morinda officinalis, 1-2 parts of four-leaf clover, 1-2 parts of antirrhinum majus and 1-2 parts of salvia. According to the invention, the soybean is puffed firstly, and then is milled to enable the nutritional ingredients to be thoroughly integrated in the soybean milk, and the soaking time is shortened; the traditional Chinese medicines are pulverized and extracted by grape wine, and the traditional Chinese medicine ingredients are extracted completely, and are added in the soybean milk to prepare the dried bean curd with grape wine flavor; the peanut kernels are subjected to special processing and is prepared into peanut butter, and the peanut butter is sandwiched between the two dried bean curds to prepare the dried bean curd sandwiched with peanut butter, which is sweet and delicious and has special flavor.

The invention provides an instant pork dried bean curd, comprising the following raw materials by weight: 120 to 130 parts of soya bean, 30 to 40 parts of mung bean, 20 to 30 parts of kidney bean, 20 to 30 parts of walnut, 50 to 60 parts of lean pork, 20 to 30 parts of chive, 20 to 30 parts of fresh orange, 5 to 6 parts of loquat leaf, 3 to 4 parts of herba leucatis molloissimae, 3 to 4 parts of pearl, 3 to 4 parts of flos albiziae, 3 to 4 parts of radix peucedani, 5 to 6 parts of edible bird's nest, 3 to 4 parts of magnolia flower, 2 to 3 parts of soybean leaf, 30 to 40 parts of gypsum, 40 to 50 parts of rice wine, 30 to 60 parts of salt, 40 to 50 parts of soy, 20 to 30 parts of yellow rice wine, 10 to 20 parts of vinegar, 50 to 60 parts of sesame oil and a proper amount of water. According to the invention, lean pork is added so as to increase animal proteins in dried bean curd, so the instant pork dried bean curd has more comprehensive nutrients; meanwhile, extracts of traditional Chinese medicinal materials, e.g., pearl and flos albiziae, with liver-calming and tranquillizing effects and the like are added, so the instant pork dried bean curd provided by the invention has health care effects like a liver-calming effect and a tranquillizing effect and is applicable to most people.

The invention discloses a method for making dried bean curd. The method comprises the following steps: respectively selecting a half of soybeans and black beans, grinding, boiling pulp, filtering pulp, curdling, pressing, cut molding, marinating, vacuum packaging and sterilizing. Compared with the prior art, the method disclosed by the invention has the advantages that the soybeans and black beans are used as raw materials, so that the nutrition is comprehensive and rich, special marinade is adopted and no additive is used, so that the made dried bean curd has good taste, the dried bean curd is more chewy after being squeezed and dewatered by a forming machine, and meanwhile, vacuum package and sterilization are adopted to effectively maintain the freshness of the dried bean curd and prevent the dried bean curd from deteriorating.

The invention belongs to the field of food processing and relates to processing and application of soybean protein isolate, specifically to a grain-compounded soybean protein snack dried bean curd. The grain-compounded soybean protein snack dried bean curd comprises the following raw materials: soybean protein, plant oil, modified starch, salt, sugar, monosodium glutamate, salty essence, complex gum, grain particles, transglutaminase (TG) and water. Through controlling the integral processing technology of the dried bean curd, especially chopping and mixing time and material adding sequence of the processing technology and process parameters like marinating temperature and time, the dried bean curd which is good in moisture and temperature control and taste and hard to deteriorate in production and consumption is prepared.

The invention discloses a production method for a dogwood dried bean curd. The production method comprises the following step of carrying out processes of pre-treatment for the raw materials, grinding, forming, squeezing, marinating, inspection, storage, packaging, sterilization and the like by adopting soybean and dogwood as raw materials, so as to produce the health-care type instant dried beancurd. According to the production method, the dogwood having the functions of tonifying kidney and nourishing liver, as well as arresting sweating and relieving depletion is added, therefore, the instant dried bean curd contains abundant vegetable proteins, multiple amino acids necessary for human body, and trace elements such as calcium, magnesium and selenium, and also has the effects of nourishing liver and kidney, as well as tonifying eyes and improving eyesight. The finished product has a dark-red colour, toughness while being slowly chewed, no slits in case of being oppositely folded, and cracks in case of being torn apart.

The invention belongs to the field of functional foods, and in particular relates to natural high-iron albumen powder and a preparation method thereof. The method comprises the steps of soybean milk grinding, heated centrifugation, salting precipitation, centrifugal settling and freeze drying. The process comprises the following steps: weighing dry beans, pulping the dry beans by using PBS damping liquid with the quality 1-2 times of that of the dry beans and the concentration of 50mM after soaking the dry beans for 8-12 hours, and filtering and removing bean dregs, wherein polyvinylpyrrolidone in the damping liquid is 0.5-10 grams / liter; heating the pulp for 10-15 minutes in warm bath at 50-60 DEG C, cooling the pulp to room temperature, centrifugalizing at 4500-8000rpm for 10-20 minutes, removing starch and doped protein and taking supernatant liquid; dissolving magnesium chloride, dissolving sodium citrate after 30-120min, evenly mixing and stirring for 8-12 hours at 4 DEG C, wherein the concentration of the magnesium chloride and the concentration of the sodium citrate are respectively 200-600mM and 300-700mM; centrifugalizing at 0-7 DEG C with more than 10000rpm for 20-40 minutes, removing the supernatant liquid and grease and taking deposit parts; and carrying out freeze drying on the deposit parts.

The invention discloses a high-fiber sugarless bean dreg biscuit and a processing method thereof. The invention is characterized in that the bean dreg biscuit is prepared from the following raw materials in portions by weight: 100 portions of flour, 40-60 portions of dry bean dreg powder, 40 portions of corn starch, 25 portions of water, 16 portions of edible vegetable oil, 10 portions of egg, proper amount of swelling agent, proper amount of edible salt and proper amount of flavor. By fully utilizing the abundant proteins and celluloses and low fat content of the bean dregs, the invention can decelerate the absorption of the excess sugar by human bodies, eliminate the hunger sensation and inhibit the lipogenesis, thereby achieving the effect of losing weight.

The invention discloses spicy beef dried bean curd. The spicy beef dried bean curd is prepared from the following raw materials in parts by weight: 90 to 100 parts of dried soybeans, 10 to 13 parts of beef, 2 to 3 parts of galangal, 2 to 3 parts of Chinese yam, 1 to 2 parts of tuckahoe, 1 to 2 parts of codonopsis pilosula, 1 to 2 parts of lemongrass, 2 to 3 parts of eucommia, 1 to 2 parts of setose thistle, 1 to 2 parts of loquat leaf, 1 to 2 parts of Chinese wampee leaf, 2 to 3 parts of orange peels, 2 to 3 parts of gynostemma pentaphylla, 2 to 3 parts of fig, 1 to 2 parts of radix ophiopogonis, and 1 to 2 parts of liquorice. The dried bean curd is additionally provided with fried beef dices, so that not only the nutrition value of the dried bean curd is increased, but also the dried bean curd is chewy; spicy seasonings are added, so that the dried bean curd tastes spicy; the healthcare components of a plurality of traditional Chinese medicines, so that the dried bean curd has the effects of tonifying spleen and stomach, tonifying liver and kidney, promoting the secretion of saliva or body fluid for tonifying lung, regulating Qi and the middle warmer, promoting urination and relaxing bowels, and has wide market prospect.

The invention discloses a preparation method for spiced dried bean curds. The preparation method comprises the following steps: (1) chopping; (2) pulp making; (3) marinating (the former braised food); (4) refrigerating and sizing; (5) slicing; (6) marinating and stewing (the later braised food); (7) drying; (8) packaging; and (9) sterilizing. According to the preparation method, the dried bean curds are prepared from soybean isolate proteins, so that the working procedures of conventional dried bean curd preparation are reduced, emission of wastewater is avoided, resources are saved, and the cost is reduced. In the soybean protein chopping process, aniseed oil, five-spice powder, black pepper powder and Chinese prickly ash water are added, so that the interior braised food can be advanced; by adding of the aniseed oil, the five-spice powder, the black pepper powder and the Chinese prickly ash water, the dried bean curds have extremely good spiced flavor and mellow fragrance; the subsequent blanks are marinated and dried to obtain the spiced dried bean curds. By use of the soybean isolate proteins for preparing the dried bean curds, the working procedures of conventional dried bean curd preparation are reduced, and the product quality is controlled; furthermore, the taste is dominant, and the spiced dried bean curds are uniquely chewy and have the elastic taste.

The invention discloses an olive dried bean curd with unique flavor. The olive dried bean curd is prepared from the following raw materials in parts by weight: 120-130 parts of soybean, 14-16 parts of Chinese white olive, 3-4 parts of acacia honey, 1-2 parts of vanilla powder, 2-3 parts of stevia rebaudian, 1-2 parts of bay leaf, 1-2 parts of Chinese chestnut leaf, 1-2 parts of dogbane leaf, 2-3 parts of angelica root, 1-2 parts of cherokee rose fruit, 1-2 parts of Chinese mosla Herb, 1-2 parts of herb of sharpfruit calanthodes, 1-2 parts of Aplotaxis auriculata, 1-2 parts of Lysimachia christinae hance, 2-3 parts of Rhodiola rosea, and 2-3 parts of gynostemma pentaphylla. According to the preparation method of the invention, a little white vinegar is added during milling of soybeans to sterilize soybean milk, Chinese herbal medicinal ingredients are granulated to be mixed with the acacia honey and the vanilla powder, then the Chinese white olive pulp is processed by the mixture containing the Chinese medicines and the acacia honey, and honeyed olive muddy flesh is added between every two dried bean curds, so that the dried bean curd is sweet and delicious, and has the efficacies on clearing away heat and toxic materials, relieving sore throat and promoting the secretion of saliva or body fluid.

The invention discloses a dried bean curd dividing and cutting machine which comprises a rack, a rectangular slot and a controller, wherein a material pushing device is arranged at one end of the rectangular slot; a dividing and cutting device is arranged at the other end of the rectangular slot; the material pushing device comprises a material pushing plate and a first electric cylinder fixed on the rack for driving the material pushing plate; the dividing and cutting device comprises a longitudinal dividing and cutting knife and a transverse dividing and cutting knife device; the longitudinal dividing and cutting knife comprises a rectangular side frame and a plurality of blades which are in parallel arranged in the rectangular side frame; and the transverse dividing and cutting knife device comprises a knife rest, a second electric cylinder and a transverse dividing and cutting knife. When the dried bean curd dividing and cutting machine works, dried bean curd is placed into the rectangular slot, is pushed to the dividing and cutting device by controlling the first electric cylinder through the controller, and is transversely divided and cut by controlling the second electric cylinder to drive the transverse dividing and cutting knife to move up and down through the controller, the transversely divided and cut dried bean curd is pushed to the longitudinal dividing and cutting knife to realize longitudinal dividing and cutting, and the longitudinally divided and cut dried bean curd is changed into a plurality of small blocks, so that the dividing and cutting efficiency is high.

The invention relates to sesame sauced dried bean curd and a preparation method thereof. The sesame sauced dried bean curd is characterized by comprising the following raw materials in parts by weight: 400 to 410 parts of soybeans, 30 to 35 parts of sticky rice, 10 to 15 parts of hazelnut kernel, 8 to 9 parts of sago, 8 to 9 parts of ice cream powder, 35 to 40 parts of sesame powder, 20 to 24 parts of codfish, 15 to 20 parts of crab meat, 4 to 5 parts of pepper powder, appropriate amount of seaweed, 10 to 11 parts of candied orange peel, 8 to 9 parts of sausage, 3 to 4 parts of cistanche, 3 to 4 parts of astragalus membranaceus, 1 to 2 parts of root of red-rooted salvia, 4 to 5 parts of Chinese angelica, 2 to 3 parts of rhizome of Largeleaf Curculigo, 1 to 2 parts of leaf of Common Aeschynomene, 80 to 85 parts of wheat bran, 9 to 10 parts of gypsum and 40 to 45 parts of nutritional stewed soup. The sauced dried bean curd is good in taste; by adding the codfish and crab meat, the sauced dried bean curd is delicious; moreover, the sauced dried bean curd is rich in nutrients; by adding the sesame powder which is rich in vitamin E, an oxidation resistant effect can be achieved; an anti-aging effect also can be realized by adopting the traditional Chinese herbs such as cistanche.

A processing method of Tujia dried bean curd belongs to the technical field of bean product processing, and comprises the technological steps of immersing, pulp refining, pulp filtering, pulp boiling, solidifying, shaping, squeezing, cutting, marinating, blow drying, seasoning, and packaging sterilizing. The method is in favor of the food nutrition balance because of the six-tank continuous boiling of the obtained soybean pulp, guarantees the dried bean curd raw material quality because of the filtration before and after the pulp boiling, can realize the golden color, crisp and tender mouthfeel, fresh, delicious taste, ready-to-eat, easy carrying and easy preservation by commonly utilizing the seasoning and quality guarantee of a Tujia perfume and the seasoning and color adjustment of a golden sauce, maintains the traditional fresh, fragrant, crisp and tender mouthfeel of Tujia dried bean curd, substantially improves the production efficiency and the product quality and solves the easy acetification and difficult preservation problems of dried bean curd by utilizing a modern technology, and is suitable for the popularization.

The invention relates to a soybean milk maker which consists of a main maker, a pulverizing device, a grinding device, a separation device, a soybean milk boiling device and a coagulator adding device, wherein the grinding device and the soybean milk boiling device are respectively arranged at both sides of the main maker, the pulverizing device consists of a pulverizing cup, a pulverizing knife, a pulverizing cup seat and a pulverizing motor, the grinding device consists of a grinder and a lifting component, the separation device consists of a centrifuge inner basket, a centrifuge outer basket, a driving component and a separation driving motor, the soybean milk boiling device consists of a soybean milk boiling cup, a cup cover and a disk-shaped heater, and a stirrer with a lifting device is arranged in the soybean milk boiling cup. The invention has the advantages that the soybean milk maker can be directly used for making soybean milk by using dry beans, can automatically add a coagulator and can be controlled by programs and circuits, water consumption can be easily determined, the soybean milk output rate is high, and the soybean milk quantity and the concentration can be accurately regulated.

The invention relates to a convenient bean starch and a making method thereof, the raw materials are: potato starch or any combination of the potato starch with sweet potato starch, gram flour, yellow rice flour, small rice flour, rice flour, core flour, glutinous rice flour and buckwheat flour and water; the auxiliary materials are: edible gelatine, alum and edible salt. A seasoning package is composed of salt water, vinegar, chili oil, dry bean curd and lotus seeds which are fried broad bean seeds; the convenient bean starch is obtained by processing bean starch; the technology of the invention successfully discloses the convenient bean starch and the series of products in three years of scientific research against the outstanding problems on the production of the prior bean starch, the series of the products have the absolute advantages of excellent quality, easy preservation and no deterioration, and the mechanical and industrial production mode which can replace the traditional production mode with low quality of the bean starch, low production efficiency, poor market competition and difficult preservation packaging is realized, thereby having positive social benefits.