Instant nourishing jellied bean curd

A tofu flower and nutrition technology, applied in food preparation, food science, cheese substitutes, etc., can solve the problems of single nutrient composition and single taste, and achieve the effect of rich nutrient composition, special taste and taste

Inactive Publication Date: 2009-04-22
曾兴源
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Existing instant bean curd is generally all sweet, and only contains plant protein, and its nutrient composition is single, and taste is single, and is generally eaten as breakfast or after-dinner dessert, and it is not easy to stimulate people's appetite

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment one: the present invention is realized in this way, and is made of dried soybean milk, maltose, meat powder, stabilizer 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 meat powder is 3-7 parts, and the weight content of the stabilizing and coagulating agent is 3 parts. Maltose is one or a mixture of malt syrup and maltose. The stabilizing and coagulating agent is gluconolactone. Meat powder is one or more of chicken powder, beef powder, pork powder, and seafood meat powder.

[0012] When eating, pour a small packet of the instant spicy tofu pollen of the present invention into a bowl, add hot boiling water above 90°C and stir for about 8 seconds until completely dissolved, and after standing for 10 minutes to solidify, it will solidify into a bowl full of fragrance. Vegetable tofu flower.

Embodiment 3

[0015] Embodiment 3: In this embodiment, on the basis of Embodiment 1, a mixture of dehydrated vegetables and meat powder is used instead of meat powder. The total weight content of the mixture of dehydrated vegetables and meat powder is 3-7 parts.

Embodiment 4

[0016] Embodiment four: present embodiment is on the basis of embodiment one, replaces meat powder with the mixture of dehydrated vegetables, spicy / spicy powder and meat powder, the total weight content of the mixture of dehydrated vegetables, spicy / spicy powder and meat powder is 3-7 servings.

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PUM

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Abstract

The invention provides an instant nutritional beancurd jelly, which is characterized by comprising dried substances of soybean milk, maltose, powdered meat, a stabilizing and coagulating agent. According to weight portion, in the dried substances, the soybean milk is between 12 and 20 portions, the maltose is between 22 and 42 portions, the powdered meat is not higher than 7 portions, and the stabilizing and coagulating agent is 3 portions. Compared with the prior art, the instant nutritional beancurd jelly has the advantages of appetite stimulation, special taste and rich nutritional ingredients.

Description

Technical field: [0001] The invention relates to a bean curd flower. Background technique: [0002] Existing instant bean curd is generally all sweet, and only contains plant protein, and its nutrient composition is single, and taste is single, and is generally eaten as breakfast or after-meal dessert, and 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 achieved in this way, comprising dried soybean milk, maltose, meat powder, stabilizer 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 meat powder is not higher than 7 parts, and the weight content of the stabilizing and coagulating agent is 3 parts. To form bean curd, in the case of a ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/20A23L1/311A23C20/02A23L33/00A23L11/45A23L13/10
Inventor 曾兴源
Owner 曾兴源
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