Duck tongue fruit and vegetable composite bean curd ball and preparation method thereof

Abstract

The invention discloses a duck tongue fruit and vegetable composite bean curd ball which is prepared from the following raw materials in parts by weight: 180-200 parts of soybeans, 30-40 parts of a dendrobium candidum water extract, 8-10 of a duck tongue, 4-5 parts of onions, 3-4 parts of sunflower seed oil, 5-7 parts of garlic sprout, 4-5 parts of edible salt, 5-6 parts of fennel powder, 15-20 parts of rubus parvifolius juice, 5-8 parts of watermelon begonia, 2-4 parts of lophatherum gracile, 1-2 parts of canescent wikstroemia root, 2-3 parts of bulbus fritillariae cirrhosae, 1-2 parts of radix scutellariae, 2-3 parts of exocarpium benincasae, a proper amount of a compound fresh-keeping agent solution and a proper amount of water. In a preparation method of the duck tongue fruit and vegetable composite bean curd ball disclosed by the invention, a bean curd jelly, and the duck tongue subjected to refining treatment and the like are mixed and cured into the ball; then the bean curd rice ball is put into a composite fresh-keeping agent solution to be soaked, so that a product is hard to corrupt; finally a layer of specially-made spice powder is coated, so that the inside and outside taste mixed mouth feeling is good; the added duck tongue is rich in calcium, protein and vitamin E, and the added bulbus fritillariae cirrhosae, radix scutellariae and other various traditional Chinese herbs have the effects of clearing away heat and moistening lung, protecting liver and benefiting gallbladder.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to a duck tongue fruit and vegetable composite bean curd ball and a preparation method thereof. Background technique [0002] Soybean products are the main source of people's intake of vegetable protein. It is more and more accepted by people because of its rich protein, unsaturated fatty acids and various trace elements. However, due to the limitation of traditional processing methods, soy products have low yield and poor hygienic quality. It is perishable and has a single taste, which cannot meet people's needs; research shows that the deterioration of soybean products is mainly caused by bacteria and fungi, while sodium diacetate has a good inhibitory effect on bacteria, and paraben complex esters have a good inhibitory effect on fungi Therefore, the combined use of sodium diacetate and paraben complex ester has a good inhibitory effect on the spoilage microorganisms of ...

AI Technical Summary

Problems solved by technology

[0002] Soybean products are the main source of people's intake of vegetable protein. It is more and more accepted by people because of its rich protein, unsaturated fatty acids and various trace elements. However, due to the limitation of traditional processing methods, soy products have low yield and poor hygienic quality. It is perishable and has a single taste, which cannot meet people's needs; research shows that the deterioration of soybean products is mainly caused by bacteria and fungi, while sodium diacetate has a good inhibitory effect on bacteria, and paraben complex esters have a good inhibitory effect on fungi Therefore, the combined use of sodium diacetate and paraben complex ester has a good inhibitory effect on the spoilage microorganisms of soybean products