Bean curd of novel taste and nourishing function

Abstract

The functional bean curd with new flavor and new nutritious function is produced via adding flavoring additive into soybean material. The flavoring additive has added amount of 6-15 % soybean weight and is added in the milk making step during producing bean curd. Compared with available bean curd, the present invention has the advantages of various flavors and rich nutrients.

Description

Technical field: [0001] The invention relates to tofu with new taste and new nutritional function. Background technique: [0002] The main raw material of tofu is soybean. The existing tofu has a flat taste and single nutrition. According to people's usual cooking habits, it is difficult to change the original flat taste of tofu and add new nutrition. Later, people took the method of prolonging the cooking time to solve this problem. , there is a saying of "thousands of stewed tofu", but this is labor-intensive, time-consuming and fuel-intensive, and has great limitations in dishes. Invention content: [0003] The purpose of the present invention is to provide a new taste and new nutritional function bean curd, which can overcome the deficiencies in the prior art. [0004] The present invention is realized in the following way: the bean curd with soybean as the main raw material has flavored additives, the weight of the flavored additives is 6-15% of soybeans, and the fla...

AI Technical Summary

Problems solved by technology

[0002] The main raw material of tofu is soybean. The existing tofu has a flat taste and single nutrition. According to people's usual cooking habits, it is difficult to change the original flat taste of tofu and add new nutrition. Later, people took the method of prolonging the cooking time to solve this problem. , the common saying is "thousands of stewed tofu", but it is labor-intensive, time-consuming and fuel-intensive, and there are great limitations in the dishes