Squid flavored Chinese dwarf cherry seed dried bean curds capable of relaxing bowels and preparation method of squid flavored Chinese dwarf cherry seed dried bean curds

Abstract

The invention discloses squid flavored Chinese dwarf cherry seed dried bean curds capable of relaxing bowels. The squid flavored Chinese dwarf cherry seed dried bean curds are prepared from the following raw materials in parts by weight: 185-190 parts of soybeans, 10-12 parts of dried squid, 7-9 parts of Chinese dwarf cherry seeds, 4-6 parts of dried beef floss powder, 4-5 parts of Chinese yams, 7-9 parts of wolfberry fruits, 2-3 parts of cortex cinnamon, 5-7 parts of hemp seeds, 3-5 parts of xanthan gum powder, a proper amount of lactose, a proper amount of citric acid and a proper amount of lactic acid bacteria. The soaked soybeans are steamed, puffed and ground, so that the beany flavor can be removed, the water absorption can also be increased, the soybean milk yield of the soybeans is increased and the yield is improved; and the soybean milk is fermented to obtain a coagulating agent for coagulating, so that damages caused by other chemical coagulating agents can be avoided, the quality of the dried bean curds can also be improved and the nutritional value of the dried bean curds is increased. The added squid, dried beef floss and the like increase the nutrient components of the dried bean curds so that the nutrients are more balanced; the added Chinese dwarf cherry seeds, hemp seeds and the like also have the health-care effects of relaxing bowels and the like, so that health-care requirements of people are met.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a squid-flavored dried bean curd that is rich in taste, plum kernels, moistening intestines and laxative and a preparation method thereof. Background technique [0002] Tofu was invented in China and has gradually become one of the most popular soy products in Southeast Asia. Tofu is a protein gel of soybeans extracted with water, coagulated with acid or salt and contains water, carbohydrates and other components. The processing process is mainly divided into two steps: the first step is to soak the soybeans, grind the pulp, boil the pulp, and separate the pulp residue to obtain soybean milk; the second step is to boil the soybean milk and add a coagulant to make it solidify to form bean curd. Pressurize and discharge part of the free water to obtain tofu (soybean protein gel) with a certain shape, hardness, elasticity and water holding capacity. Due to its different pr...

AI Technical Summary

Problems solved by technology

Due to the traditional production process of dried tofu on the market, soybeans are soaked and directly ground, boiled, and then coagulant is added for coagulation, and they are obtained by pressing. The dried tofu obtained in this way has a relatively beany smell, and Coagulant residues will also cause certain harm to people