Manufacturing method of broadleaf holly leaf dried tofu

Abstract

The invention discloses a preparation method of broadleaf holly leaf dried tofu, which comprises the following raw materials in weight parts: soybean 1000-1200, asparagus 10-12, brasenia schreberi 10-12, broadleaf holly leaf 35-40, red sage root 10-15, equisetum 10-12, petasites tatewakianus kitam 10-12, dahurian angelica root 10-12, cress 10-12, pumpkin flower 10-12, potentilla chinensis 5-8, capsicum 20-30, pitaya flower 5-8, rhodiola root 10-12, polyghace seche 10-12, mushroom 10-12, mulberry leaf 10-12, lily 8-10, cherokee rose-hip 8-10, perilla leaf 5-8, and balloonflower root 3-6. Compared with prior art, the dried bean curd is added with a plurality of wild vegetables and health care components of traditional Chinese medicine with that are edible and pharmaceutical; the broadleaf holly leaf has functions of blood pressure reduction, blood fat reduction, cholesterol reduction, heat clearing and detoxification, anti-inflammation, sterilization, stomach strengthening, food retention removing, spirit raising and refreshment, eyesight improving etc. At the same time, the invention uses multiple grinding processes, reduces the bean dregs and adds dietary fiber in the bean dregs into the soya-bean milk, which is good for human's gastrointestinal peristalsis and defecation.

Description

technical field [0001] The invention relates to a method for preparing dried Kudingcha tofu, which belongs to the technical field of food processing. Background technique [0002] Soybean contains rich and comprehensive nutrients. It integrates high protein, essential amino acids and various trace elements necessary for the human body. Foods made from soybeans are the best food for people with high blood pressure, diabetes and obesity to keep fit. At present, soybeans can be processed into a variety of convenient soybean products. Among them, dried tofu, tofu, and fennel are nutritious foods because their protein is higher than that of chicken and lean meat. Most of them are traditional soaking, grinding, filtering, boiling, adding brine and gypsum to make tender tofu, and then extruding into dried tofu. But there is the defective of single health care function in existing dried tofu. Contents of the invention [0003] The purpose of the present invention is to provide ...

AI Technical Summary

Problems solved by technology

But there is single defective of health care function in existing dried tofu