Dried bean curd containing fructus amomi

Abstract

The invention discloses dried bean curd containing fructus amomi. The dried bean curd comprises the following raw materials in parts by weight: 50-60 parts of yellow beans, 30-40 parts of red beans, 8-10 parts of peanuts, 4-6 parts of dried grapes, 3-4 parts of dried mangoes, 2-3 parts of hawthorn seeds, 2-3 parts of dried sweet potatoes, 1-2 parts of white atractylodes rhizome, 1-2 parts of fructus amomi, 2-3 parts of fresh ginger, 2-6 parts of white sugar, 2-6 parts of salt, 0.5-1 part of monosodium glutamate, a proper amount of mulberries and 0.03-0.05 parts of a bean product de-foaming agent. The dried bean curd provided by the invention is rich in nutrition and good in mouth feel; various powder added before squeezing and a method of utilizing the mulberries as a flavor regulator provide a high healthcare value for the dried bean curd, wherein the mulberries can be used for treating dizziness due to deficiency of liver and kidney and deficiency of blood and essence, soreness of waist, tinnitus, premature graying of hair, insomnia, dreaminess, thirst due to body fluid deficiency, consumptive thirst and constipation due to intestinal dryness, nourishing yin and moisturizing lung; the fructus amomi mainly acts on stomach, kidney and spleen of a human body and can be used for promoting vital energy circulation, regulating flavor, harmonizing stomach and refreshing spleen.

Description

technical field [0001] The invention mainly relates to dried tofu containing amomum, belonging to the field of food processing. Background technique [0002] As a favorite food of people, dried tofu has been paid more and more attention by people. Traditional dried tofu is made of various bean raw materials with salt, white sugar, etc., resulting in a single nutritional structure of the product, poor balance, and no major change in taste. People's pursuit of high-quality food, the improvement of the health care and taste of dried tofu has also become the focus of people's attention. Mulberry is sweet and sour and non-toxic, and has strong health care value. The method of using mulberry to improve the taste of traditional dried tofu has not yet been developed. See report. Contents of the invention [0003] The purpose of the present invention is to provide a dried bean curd containing amomum in order to remedy the defects of the prior art. [0004] The present inv...

AI Technical Summary

Problems solved by technology

[0002] As a favorite food of people, dried tofu has been paid more and more attention by people. Traditional dried tofu is made of various bean raw materials with salt, white sugar, etc., resulting in a single nutritional structure of the product, poor balance, and no major change in taste. People's pursuit of high-quality food, the improvement of the health care and taste of dried tofu has also become the focus of people's attention. Mulberry is sweet and sour and non-toxic, and has strong health care value. The method of using mulberry to improve the taste of traditional dried tofu has not yet been developed. see the report