Chicken-egg sauced dried bean curd and preparing method thereof

A technology of dried sauce and eggs, applied in the field of dried egg sauce and its preparation and dried tofu, can solve the problems of not satisfying consumers, not having health care effects, etc., and achieve the effects of reasonable formula, rich aroma and good taste

Inactive Publication Date: 2015-01-28
HEFEI FENGLUOHE BEAN FOOD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the dried tofu sold in the market does not ha

Method used

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Embodiment Construction

[0021] A dry egg sauce is characterized in that it is made from the following raw materials in parts by weight (kg):

[0022] Soybeans 200, truffles 4, olive oil 6, egg liquid 25, garlic 5, scallops 5, pine nuts 10, millet 4, seaweed powder 2, water chestnut powder 7, rehmannia glutinosa 3, angelica 2, honeysuckle 1.5, loofah 1.5, right 1 knot leaf, 1.8 shield fruit grass, 40 wheat bran, 4.5 gypsum, 20 nutritional stewed soup;

[0023] The nutritious stewed soup is made from the following raw materials in parts by weight (kg): 15 peppers, 10 cinnamon bark, 9 matcha powder, 4 pumpkins, 5 peanuts, 4 Chinese kale, 20 beef bones, 5 water chestnut juices, and 8 soy sauces;

[0024] The preparation method is as follows: (1) Mix and pulverize pepper and cinnamon, mix with matcha powder, put into oven, bake at 180-190°C for 10-15 minutes, and then discharge;

[0025] (2) Peel the pumpkin, cut it into pieces, mix it with peanuts and Chinese kale, add 4-5 times of water, cook o...

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Abstract

Chicken-egg sauced dried bean curd and a preparing method thereof are disclosed. The sauced dried bean curd and the method are characterized in that the sauced dried bean curd is prepared from following raw materials by weight: 200-210 parts of soybean, 4-5 parts of truffle, 6-7 parts of olive oil, 25-30 parts of a chicken egg mixture, 5-6 parts of garlic, 5-6 parts of dried scallop, 10-11 parts of semen pini koraiensis, 4-5 parts of broom corn millet, 2-3 parts of seaweed meal, 7-8 parts of water chestnut flour, 3-4 parts of prepared rehmannia root, 2-2.3 parts of Chinese angelica, 1.5-2 parts of honeysuckle flower, 1.5-1.8 parts of loofah sponge, 1-1.2 parts of alate pteracanthus leaf, 1.8-2 parts of thyrocarpus sampsonii hance, 40-50 parts of wheat bran, 4.5-5 parts of gypsum and 20-22 parts of nutritive pot-stewed soup. The sauced dried bean curd is good in taste and reasonable in formula. The truffle, the chicken egg mixture and the dried scallop which are added make the sauced dried bean curd delicious in taste and rich in fragrance, and make the sauced dried bean curd comprehensive in nutrition. The sauced dried bean curd also comprises a plurality of Chinese herb medicine components. Frequent eating of the sauced dried bean curd can achieve a healthcare effect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a dried tofu, in particular to a dried egg sauce and a preparation method thereof. Background technique [0002] Dried tofu is a folk snack with a long history. It is made of soybean mixed with other raw materials. It is rich in nutrition and widely loved by consumers. But most of the dried tofu sold in the market does not have health care effect, and can not meet the needs of consumers. Contents of the invention [0003] The object of the present invention is to provide a dried egg sauce and a preparation method thereof, which has the characteristics of good taste, nutrition and health. [0004] The technical scheme adopted in the present invention is: [0005] A dry egg sauce is characterized in that it is made from the following raw materials in parts by weight: [0006] Soybeans 200-210, truffles 4-5, olive oil 6-7, egg liquid 25-30, garlic 5-6, scallops 5-...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 王朴
Owner HEFEI FENGLUOHE BEAN FOOD
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