Weight-losing health-preserving bean curd and preparation technology thereof

Abstract

The invention discloses weight-losing health-preserving bean curd and a preparation technology thereof, and relates to the technical field of bean curd. The weight-losing health-preserving bean curd comprises the following raw materials in parts by weight: 50-70 parts of soybeans, 10-30 parts of raw red gypsum, 80-100 parts of water, 40-60 parts of suaeda glauca juice, 5-10 parts of garlic juice, 1-2 parts of oil vinegar juice, 5-15 parts of sodium D-isoascorbate, 1-3 parts of glucolactone, 1-2 parts of a defoaming agent and 30-50 parts of light salt brine. The preparation technology can easily control tenderness of the weight-losing and health-preserving bean curd through the gypsum slurry and the glucolactone, effectively improves putrefaction resistance, a preservation function and a water-retaining property of the bean curd, and enables the texture of the bean curd to be finer and smoother, and the taste and the quality of the bean curd to be more stable. Suaeda glauca is added in the bean curd and the bean curd helps eaters to delay cardiovascular aging diseases and prevent blood pressure rise, has great benefits for maintaining cardiovascular health, and accelerates permeability of blood vessels.

Description

technical field [0001] The invention relates to the technical field of tofu, in particular to tofu for weight loss and health preservation and a production process thereof. Background technique [0002] Tofu is a very low-calorie and nutritious food. The main component of tofu is protein, which has a good nutritional effect on the human body. Nowadays, consumers are more popular to cook tofu with other ingredients as a weight-loss meal, which can help consumption It can prevent the occurrence of constipation and promote intestinal peristalsis. [0003] The aging and tenderness of some existing tofu is difficult to control during the production process. The water retention of tofu is not strong, and the taste of tofu is relatively rough, which cannot meet the needs of consumers. Consumers can help lose weight by eating boiled tofu after buying tofu. Additional nutrition cannot be obtained through tofu. Contents of the invention [0004] (1) Solved technical problems [0...

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides weight-loss and health-preserving tofu and its production process. The prepared tofu has the advantages of improved taste and various health effects, and also solves the problems of weak water retention and single nutrition after the tofu production process

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