Hulled fructus cannabis bean curd as well as technical method thereof

• Main Author: HE QINGXIANG
• Format: Patent
• Language: English
• Published: 18.02.2015
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to a hulled fructus cannabis bean curd as well as a technical method thereof. The method comprises the following steps: hulling, soaking and grinding soybeans to fine stuff independently for late use, and meanwhile grinding the hulled fructus cannabis which is not soaked to fine stuff for late use; respectively packaging the two fine stuffs in cloth-wrappers, adding warm water to stir and extrude to produce raw soybean milk and raw fructus cannabis slurry, and then mixing in proportion and cooking; pouring the cooked mixed slurry into a container, and adding marble panel acid water, brine or gypsum water to make a soft bean curd; scooping up the soft bean curd into a die paved with the cloth-wrappers, and wrapping the cloth-wrappers and pressurizing to extrude part of water to form a bar-like bean curd; scattering an appropriate amount of table salt onto the surface of the bar-like bean curd to obtain the hulled fructus cannabis bean curd. The proportion of soybean and the hulled fructus cannabis based on dry weight is (75-90):(25-10). The container is a ceramic vat, and the flocculant is marble panel acid water. According to the invention, the shoving time is saved by 50-70%, the nutritional components of slag-containing proteins are reduced, and the utilization ratio of the large raw materials is improved. The hulled fructus cannabis bean curd cannot turn sour, and is fresh and tender and sweet. Deeply fried bean curd does not shrink for a long time and is crisp in surface, attractive in shape and welcomed by customers.