Garlic-flavor dried bean curd for relieving restlessness and preparation method thereof

Abstract

The invention discloses garlic-flavor dried bean curd for relieving restlessness. The product is prepared from the following raw materials (by weight): 120-130 parts of soybean, 20-30 parts of black soybean, 100-130 parts of 0.4-0.5 mol / l acetic acid, 1-2 parts of chitosan, 10-14 parts of channel catfish skin, 0.2-0.4 part of tea polyphenol, 5-7 parts of carboxymethyl cellulose, 1.2-4 parts of wheat gluten protein, 0.01-0.02 part of lecithin, 160-170 parts of 30-40% of ethanol solution, 15-20 parts of cola, 8-9 parts of lotus root, 7-8 parts of peanut kernel, 4-5 parts of mashed garlic, 2-2.1 parts of lophatherum gracile, 1.8-2.2 parts of rose laevigata michx and 1.2-2 parts of leaf of common andrographis herb. The product is mellow and fragrant in taste, has rich mouthfeel and has long shelf life. With the addition of edible medicinal materials such as lophatherum gracile, rose laevigata michx and leaf of common andrographis herb, the product is endowed with health-care effects of invigorating stomach and promoting digestion, enriching blood and essence, clearing away heat and toxic materials, inducing resuscitation and improving eyesight and maintaining mental tranquility and relieving restlessness.

Description

technical field [0001] The invention relates to the technical field of dried tofu, in particular to a garlic-flavored and trouble-free dried tofu and a preparation method thereof. Background technique [0002] In the past 10 years, a renewable and degradable natural polymer has attracted extensive interest in the application of food packaging films. However, edible films made from these natural polymers cannot completely replace synthetic polymer films because edible films have lower tensile strength and higher water vapor transmission rate compared with synthetic polymer films. In view of the shortcomings of edible films, edible film modifiers have been gradually researched, so that edible films still have the potential to replace synthetic polymeric films in some applications. [0003] The substrates of common edible films mainly include proteins, polysaccharides, lipids and their mixtures. Edible films can be degraded by microorganisms or eaten together with packaged fo...

AI Technical Summary

Problems solved by technology

Proteins and polysaccharides are hydrophilic, and edible films made of these polymers can effectively block oxygen, carbon dioxide, fragrance, oil, etc., but compared with synthetic polymers, some of their properties (such as high water vapor permeability) rate, low mechanical properties) limit its application