Jumble bead taste health-care bean curd and preparation method thereof

A technology of red bean flavor and tofu, which is applied in the field of food processing, can solve problems such as flatulence and soybeans that are difficult to arouse people's appetite, and achieve the effect of rich nutrition

Inactive Publication Date: 2014-03-12
左自英
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  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

But its situation was once embarrassing, boiled soybeans ar...

Method used

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Embodiment Construction

[0017] Red bean-flavored health-care tofu consists of the following raw materials in parts by weight (kg):

[0018] 320 soybeans, 85 red beans, 66 kidney beans, 32 black beans, 35 sweet potatoes, 24 pumpkins, 16 lotus mist, 20 loquats, 18 pears, 10 passion fruit, 4 spirulina, 2 American ginseng, 6 royal jelly, appropriate amount of gluconolactone, health additives 4. Appropriate amount of water.

[0019] Among them, the nutritional and health additives are composed of the following raw materials in parts by weight (kg): moxibustion licorice 25, moutan cortex 2, astragalus 12, spirulina 3, grape leaves 3, hemp seed 2, Codonopsis 2, Yizhi kernel 1, honey bucket flower 6. Epimedium 2, barley oil 2, rice germ soup 12, appropriate amount of water.

[0020] The preparation method comprises the steps of:

[0021] (1) Wash red beans and kidney beans, dry them, grind them through a 100-mesh sieve, and obtain material a;

[0022] (2) Wash and peel the sweet potatoes and pumpkins, add...

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Abstract

The invention discloses a jumble bead taste health-care bean curd and a preparation method thereof. The jumble bead taste health-care bean curd is composed of raw materials including soybeans, jumble beads, kidney beans, black soya beans, sweet potatoes, pumpkins, syzygium samarangense, loquats, pears, passion fruits, spiral seaweeds, American ginsengs, royal jelly and the like. The jumble bead taste health-care bean curd has the beneficial effects that the jumble beads and various nutritional and health-care components are added to prepare the health-care bean curd with moderate hardness; the health-care bean curd is abundant in nutrition, has the effects of clearing away heat and toxic materials, tonifying the spleen and tonifying the stomach, and inducing diuresis to reduce edema, is the innovation of the bean curd, and is suitable for the public to eat.

Description

field of invention [0001] The invention relates to the field of food processing, more specifically to a tofu and a preparation method thereof. Background technique [0002] Soybean is an extremely rich and cheap food with protein content. But its situation was once embarrassing. Cooked soybeans are difficult to arouse people's appetite and will cause flatulence. People needed a better way to eat soybeans, and later, tofu was invented by making soy milk with brine. The birth of tofu completely changed the fate of soybeans. Tofu makes it easier for the human body to absorb and utilize soybean protein; the soft and flexible personality of tofu leaves a lot of room for creativity for Chinese who are good at cooking, so tofu has been made into a wide variety of dishes to suit different regions people's tastes and preferences. All of these sublimate ordinary soybeans. Today, it has a history of more than 2,100 years, and is deeply loved by the people of our country, neighbori...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/40A23L11/45
Inventor 左自英
Owner 左自英
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