Preparation method of dried beancurd sticks assisting in reducing blood lipid

[0036] A raw material preparation of bean curd sticks that can assist in reducing blood fat: it includes 45% of water, 40% of soybeans, and 15% of a blood fat-lowering composition in terms of weight percentage; 15%, Wisteria Extract 15%, Patrinia Extract 18%, Purslane Extract 15%, Mulberry Fruit Extract 4%, Chicory Extract 6%, Gentian Extract 7%, Jiaogulan Extract 7% , Burnet extract 10%, and Auricularia extract 3%.

[0037] A preparation method of bean curd sticks with auxiliary blood lipid lowering, specifically comprising the following steps:

[0038] S1: Extract capillary, wisteria, Patrinia, purslane, mulberry, chicory, gentian, gynostemma, burnet, and fungus to obtain their respective extracts, and mix them according to the weight percentage to obtain Blood fat-lowering composition, standby;

[0039] S2: Soak the soybeans in warm water at 50°C after selection. The water should be 6 cm higher than the soybeans at the highest point. After soaking for 4 hours, the soybeans s

[0056] A kind of bean curd stick raw material preparation with auxiliary blood fat reduction: it includes 60% of water, 30% of soybean, and 10% of blood fat lowering composition according to weight percentage; 20%, Wisteria Extract 8%, Patrinia Extract 10%, Purslane Extract 10%, Mulberry Extract 9%, Chicory Extract 13%, Gentian Extract 12%, Jiaogulan Extract 12% , Burnet extract 3%, Auricularia auricula extract 5%.

[0057] A preparation method of bean curd sticks with auxiliary blood lipid lowering, specifically comprising the following steps:

[0058] S1: Extract capillary, wisteria, Patrinia, purslane, mulberry, chicory, gentian, gynostemma, burnet, and fungus to obtain their respective extracts, and mix them according to the weight percentage to obtain Blood fat-lowering composition, standby;

[0059]S2: Soak the soybeans in warm water at 45°C after selection. The water should be 6 cm higher than the soybeans at the highest point. After soaking for 3 hours, the soybeans sho

[0075] A kind of bean curd stick raw material preparation with auxiliary blood fat reduction: by weight percentage, it includes water 48%, soybean 32%, and blood fat lowering composition 20%. 17%, Wisteria Extract 12%, Patrinia Extract 13%, Purslane Extract 12%, Mulberry Extract 6%, Chicory Extract 10%, Gentian Extract 10%, Jiaogulan Extract 10% , Burnet extract 6%, Auricularia extract 4%.

[0076] A preparation method of bean curd sticks with auxiliary blood lipid lowering, specifically comprising the following steps:

[0077] S1: Extract capillary, wisteria, Patrinia, purslane, mulberry, chicory, gentian, gynostemma, burnet, and fungus to obtain their respective extracts, and mix them according to the weight percentage to obtain Blood fat-lowering composition, standby;

[0078] S2: Soak the soybeans in warm water at 55°C after selection. The water should be 6 cm higher than the soybeans at the highest point. After soaking for 5 hours, the soybeans should expand to 5 times the