Rhodomyrtus tomentosa dried bean curds and preparation method thereof

Abstract

The invention discloses rhodomyrtus tomentosa dried bean curds. The rhodomyrtus tomentosa dried bean curds are prepared from the following raw materials: rhodomyrtus tomentosa, soybeans, green vegetables, sorghum, hazelnut kernels, water, rhizoma dioscoreae, flos buddlejae, herba desmodii styracifolii, acacia caesia leaves, hawthorn fruits and cordyceps militaris powder; a preparation method of the rhodomyrtus tomentosa dried bean curds comprises the following steps of: (1) preparing rhodomyrtus tomentosa pulp; (2) preparing mixed pulp; (3) preparing coarse cereal, fruit and vegetable pulp; (4) preparing a nutrient solution; (5) preparing filtrate; and (6) uniformly mixing the coarse cereal, fruit and vegetable pulp, the nutrient solution, the filtrate and the cordyceps militaris powder to prepare a dried bean curd finished product. According to the rhodomyrtus tomentosa dried bean curds, a relatively single taste of traditional dried bean curds is broken through; fruit and vegetable and coarse cereal nutrient components including the rhodomyrtus tomentosa, the green vegetables, the sorghum, the hazelnut kernels and the like are introduced into the materials of the dried bean curds, and health-care and beneficial components including the rhizoma dioscoreae, the cordyceps militaris powder and the like are added, so that the rhodomyrtus tomentosa dried bean curds have a unique flavor, are rich and tasty and refreshing, and contain a plurality of types of nutrient components including rich protein, amino acids, microelements and the like; the rhodomyrtus tomentosa dried bean curds are easy to digest and absorb and have relatively good food therapy and health-care effects.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to dried myrtle tofu and a preparation method thereof. Background technique [0002] Dried tofu is the abbreviation of dried tofu. It is a reprocessed product of tofu. It is a traditional Chinese delicacy. It is salty and refreshing, hard and tough, not bad after a long time, and convenient to eat. It is liked by consumers. [0003] Traditional dried tofu is made from a single soybean. During the production process, common seasonings such as salt and pepper are added. The taste is relatively simple. If you eat it for a long time, you will feel poor and boring. Along with the raising of people's living standard, more and more higher to the requirement of food, the dried bean curd with nutritional labeling and taste single can't satisfy people's demand. Contents of the invention [0004] The purpose of the present invention is to solve the above-mentioned deficiencies, and...

AI Technical Summary

Problems solved by technology

[0003] Traditional dried tofu is made from a single soybean. During the production process, common seasonings such as salt and pepper are added. The taste is relatively simple. If you eat it for a long time, you will feel that the taste is poor and boring, and its nutritional content needs to be enriched and strengthened.

With the improvement of people's living standards, the requirements for food are getting higher and higher, and dried tofu with single nutritional content and taste can no longer meet people's needs.