Production method of nutrient health-care spirulina bean curd

Abstract

The invention discloses a method for producing nutritious and health-protecting Spirulina bean curd. The nutritious and health-protecting Spirulina bean curd has good palatability, fine texture, low cost, rich nutrition, resistance to breakage and mildew, and convenience for package, storage, carrying or transport. The method comprises the following steps: soaking soybean, adding Spirulina, blending with water, filtering off residues, boiling, adding a stock, extrusion-molding, demoulding, salting, boiling, sun-drying, sterilizing, bagging and sealing, boiling, and quick-cooking down to room temperature. The Spirulina is pre-treated by soaking, washing and pulverizing with a pulverizer, 1-3 kg of Spirulina is mixed with rehydrated soybean and then blended together with water. The dried soybean is 12 kg. The stock refers to the squeezed liquid of bean curd during the previous production process. In the sun-drying procedure, the water content is controlled in the range of 20-30% and preferably the bean curd is green-yellow in color and has oily appearance. The Spirulina bean curd is vacuum-packaged and sealed.

Description

A kind of preparation method of nutritious and healthy spirulina tofu technical field The present invention relates to a kind of non-staple food processing, more specifically relates to a kind of preparation method of spirulina tofu for nutrition and health care. Background technique The tofu made by the traditional production method not only tastes bad when eaten, but also has a bad taste, and the nutrition is relatively simple, and it is fragile and perishable, so it cannot be stored, packaged, carried or transported. Contents of the invention The purpose of the present invention is to overcome the shortcomings of the above-mentioned existence, and to provide a nutritional and health-care spirulina tofu that not only tastes pure, has a delicate taste, is nutritious, is not fragile, is not moldy, can be packaged, is easy to store, and is easy to carry or transport. Production Method. The preparation method of a kind of nutritional and health-care spirulina tofu of th...

AI Technical Summary

Problems solved by technology

Tofu made by traditional production methods not only tastes bad, but also has a bad taste. The nutrition is relatively simple, and it is fragile and perishable, so it cannot be stored, packaged, carried or transported