Pickled pepper and lemon flavored dried bean curd and preparation method thereof

Abstract

The invention discloses pickled pepper and lemon flavored dried bean curd. The pickled pepper and lemon flavored dried bean curd is prepared from the following raw materials in parts by weight: 120 to 130 parts of soybeans, 25 to 30 parts of peanut kernels, 7 to 8 parts of lemons, 2 to 3 parts of kudzu vine root, 2 to 3 parts of cucumber incense, 1 to 2 parts of polygonatum odoratum, 1 to 2 parts of calathodes, 1 to 2 parts of ardisia japonica, 2 to 3 parts of rhodiola rosea, 1 to 2 parts of cortex acanthopanacis, 1 to 2 parts of eclipta prostrate, 1 to 2 parts of cirsium japonicum, 2 to 3 parts of semen cassiae, 1 to 2 parts of wampee seed, 1 to 2 parts of loofah sponge, and 2 to 3 parts of Chinese mosla herb. The nutrition structure of the dried bean curd is improved by adding the peanut kernels into the dried bean curd; the dried bean curd tastes hot and sour by adding seasonings, such as pickled pepper and white vinegar, and can stimulate appetite, dispel greasiness, revive and refresh; the dried bean curd has lemon fragrance by adding the lemons; the dried bean curd is fried first and then is mixed with pickled pepper water and bagged, so that the dried bean curd is attractive in appearance and totally tasty; the traditional Chinese medicine components are added, so that the dried bean curd can be used for reducing blood glucose and blood fat, clearing heat, removing toxicity, cooling blood to stop bleeding, nourishing liver, tonifying kidney, and relaxing bowels.

Description

technical field [0001] The invention relates to a bean product, in particular to a dried bean curd with pickled pepper and lemon flavor and a preparation method thereof. Background technique [0002] Traditional dried tofu is made from a single soybean as a raw material, and the tofu made by deep processing is convenient to eat and is popular among consumers. However, the finished dried tofu is not high in nutrition, has a poor taste, and has no chewiness. The present invention adds peanut kernels to improve the nutritional structure of the dried tofu, and adds pickled peppers and lemons so that the dried tofu has hot and sour taste and lemon fragrance. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art, and provides dried bean curd with pickled pepper and lemon flavor and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A dried bean curd with pickled pep...

AI Technical Summary

Problems solved by technology

[0002] Traditional dried tofu is made from a single soybean as a raw material, and the tofu made from deep processing is easy to eat and is popular among consumers. However, the finished dried tofu is not nutritious, tastes poor, and has no chewiness