| 摘要 |
The present invention relates to a manufacturing method of a functional soybean curd by adding medicinal herbal components in a conventional manufacturing method of soybean curd. The manufacturing method of a functional soybean curd according to the present invention comprises a) a step of mixing cinnamon-infused water and soybeans at a weight ratio of 2:3 and pulverizing and heating the mixture to obtain soy juice and to manufacture soy milk; b) a step of manufacturing medicinal herbal additives containing 5-10 parts by weight of Artemisia annua, 5-10 parts by weight of Sedum kamtschaticum, 5-10 parts by weight of Heracleum moellendorffii Hance, 5-10 parts by weight of Cirsium japonicum, and 5-10 parts by weight of Smilax china L.; c) a step of adding soy milk of step a) to the medicinal herbal additives of step b), and adding a natural coagulant and bittern at 65-75°C to coagulate the soy milk; d) a step of steaming the Sedum kamtschaticum of step b) with steam for 10-30 minutes, drying the steamed Sedum kamtschaticum for 3-5 days under shadow, and powderizing the dried Sedum kamtschaticum; and e) a step of decocting the Heracleum moellendorffii Hance of step b) with purified water. |
