Bean curd juice balanced in nutrients and processing method of bean curd juice

Abstract

The invention discloses bean curd juice balanced in nutrients and a processing method of the bean curd juice. The bean curd juice balanced in nutrients comprises the following components in parts by weight of 100-300 parts of bean curd juice, 50-200 parts of fish meal, 100-200 parts of egg white, 50-200 parts of Chinese cinnamon, 10-50 parts of fennel seeds, 10-40 parts of Chinese prickly ash, 60-100 parts of anise, 10-30 parts of chilies, 40-50 parts of rhizoma kaempferiae, 10-20 parts of radix angelicae dahuricae, 50-80 parts of cloves, 2-10 parts of sesame oil, 5-15 parts of laurel, 2-15 parts of rosemary, 10-50 parts of pepper, 10-80 parts of shrimp meat, 3-20 parts of thyme, 20-40 parts of cumin seeds, 10-30 parts of leaf mustard seeds, 10-60 parts of coriander seeds, 5-30 parts of table salt, 6-40 parts of sweet basil herbs, 20-60 parts of plaster and 10-50 parts of calcium acetate. The bean curd juice balanced in nutrients disclosed by the invention is fragrant in mouth feel, rich in taste and comprehensive in nutrients, health-care functions are strengthened, and the bean curd juice balanced in nutrients not only can be used as an instant food, but also can be used as a dish.

Description

technical field [0001] The invention relates to a food, in particular to a nutritionally balanced bean curd juice and a processing method thereof. Background technique [0002] Traditional tofu juice uses soybeans as the main ingredient, and can be made into tofu juice by adding water and other auxiliary materials. The essential amino acid methionine contained in tofu juice is low, and it does not contain sulfur-containing non-protein amino acids. There is a certain gap between the type and relative quantity of protein and the requirements of the human body, and the protein, trace elements, and vitamins are not comprehensive and unbalanced. Tofu juice has single raw and auxiliary materials, poor taste, incomplete nutrition and low health care effect. It cannot be used as a staple food and can only be used as a dish. Tofu juice is cold in nature, people with cold stomach, those who are prone to diarrhea, abdominal distension, spleen deficiency, and those with kidney deficien...

AI Technical Summary

Problems solved by technology

Tofu juice has a single raw material, poor taste, incomplete nutrition and low health effects, so it cannot be used as a staple food and can only be used as a dish