Dried bean curd mixed with multiple beans and preparation method of dried bean curd mixed

Abstract

The invention discloses dried bean curd mixed with multiple beans and a preparation method of the dried bean curd. The dried bean curd comprises the following raw materials in parts by weight: 70-80 parts of black beans, 30-40 parts of soybeans, 30-40 parts of green beans, 15-25 parts of red beans, 4-6 parts of coconuts, 4-5 parts of carambola, 6-8 parts of carrots, 3-5 parts of bean curd stick, 2-4 parts of dandelion, 2-4 parts of ginkgo leaves, 2-4 parts of Arundina chinensis, 1-3 parts of cassia twig, 2-3 parts of tuckahoe, 1-2 parts of Pseudostellaria heterophylla, 3-5 parts of trichosanthes palmate, 4-5 parts of Artemisia halodendron, 2-4 parts of fructus trichosanthis leaves, 1-3 parts of Indian nightshade root and 2-3 parts of fortune loosestrife herb. By mixing multiple beans, the dried bean curd is rich in amino acid, protein and vitamin and can meet nutritional requirements of a human body; the dried bean curd is supplemented with Chinese herbal medicines, fruits and vegetables, and the preparation method is special, namely raw materials are extracted by virtue of methods of enzymolysis, water extraction and the like, so that nutritional ingredients of the raw materials are easy to release and can be conveniently absorbed by the human body.

Description

technical field [0001] The invention relates to the field of bean product processing, in particular to a mixed dry tea of ​​various beans and a preparation method thereof. Background technique [0002] Dried tea is a high-end soy product. It is a sub-category of dried tofu. However, regardless of the workmanship and materials, a lot of attention must be paid. At present, there are many kinds of dried tea on the market, and the existing dried tea is made of Traditional single-raw soybeans are soaked, refined, boiled, filtered, stewed, bandaged, pressed, stewed, packaged, and sterilized. The nutrition of traditional dried tea is relatively simple. Therefore, the quality of traditional dried tea needs to be improved. , to provide a health-care dried tea that not only has the nutrition of traditional dried tea, but also has the value of medicinal food and health care. Contents of the invention [0003] The object of the present invention is to provide a kind of mixed dry ...

AI Technical Summary

Problems solved by technology

[0002] Dried tea is a high-end soy product. It is a sub-category of dried tofu. However, regardless of the workmanship and materials, a lot of attention must be paid. At present, there are many kinds of dried tea on the market, and the existing dried tea is made of Traditional single-raw soybeans are soaked, refined, boiled, filtered, stewed, bandaged, pressed, stewed, packaged, and sterilized. The nutrition of traditional dried tea is relatively simple. Therefore, the quality of traditional dried tea needs to be improved. , to provide a health-care dried tea that not only has the nutrition of traditional dried tea, but also has the value of medicinal food and health care