Instant jellied bean curd with vegetable

Abstract

The invention discloses fast-food vegetable uncongealed tofu, which is characterized by consisting of soybean milk drying matter, maltose, dehydrated vegetable, and a stabilizing and coagulating agent, wherein the weight content of the protein in the soybean milk drying matter is 12 to 20 portions, the weight content of the maltose is 22 to 42 portions, the weight content of the dehydrated vegetable is 3 to 7 portions, and the weight content of the stabilizing and coagulating agent is 3 portions. Compared with the prior art, the fast-food vegetable uncongealed tofu has the advantages of appetite stimulation, special flavor and rich nutrient components.

Description

Technical field: [0001] The invention relates to a bean curd flower. Background technique: [0002] Existing instant bean curd is generally all sweet, and has a single nutritional component and a single taste. It is generally eaten as breakfast or dessert, which is not easy to stimulate people's appetite. Invention content: [0003] The object of the present invention is to provide an instant vegetable bean curd flower that can stimulate appetite, has special taste and is rich in nutrients. [0004] The present invention is realized in this way. It is composed of dried soybean milk, maltose, dehydrated vegetables, stabilizing and coagulant, wherein the weight content of protein in the dried soybean milk is 12-20 parts, and the weight content of maltose is 22-42 parts. The weight content of the dehydrated vegetables is 3-7 parts, and the weight content of the stabilizing and coagulating agent is 3 parts. To form bean curd, in the case of a single ingredient (such as the u...

AI Technical Summary

Problems solved by technology

[0002] The existing instant bean curd is generally sweet, and has a single nutritional component and a single taste. It is generally eaten as breakfast or dessert, and it is not easy to stimulate people's appetite.