89results about How to "Special flavor" patented technology

The invention discloses a flavored bittern fish food and a preparation method thereof. The preparation method comprises the following steps: 100 parts of cleaned and drained block fish or meat is added with 1 part of common salt and 6 parts of cooking wine to be evenly mixed for 30-minute curing, and then the obtained mixture is taken out for 2-hour air drying, and the air-dried fish or meat is deep-fried for 10-12 minutes and added with 100 parts of bittern blending materials for 5-10 minutes of soaking, thus preparing the flavored bittern fish food. The flavored bittern fish food has the advantages of special flavor, rich nutrition, high safety and convenient eating.

The invention discloses an industrial production method of hydrolyzed wheat protein for feeding, belonging to the technical field of feed additive production. In the method, through the method of synergy of multiple enzymes and combined treatment of multiple steps, the hydrolyzed wheat protein for feeding is prepared by taking wheat gluten meal and water with weight ratio of 1:10-1:2 and adding compound enzyme, ensuring the mass percent concentration of the compound enzyme in the solution is 0.2-1.4%, hydrolyzing the mixture for 1-13h under the conditions that the temperature is 30-70 DEG C and pH value is 5.0-10.0, then carrying out such processes as filtering, decoloring and drying, etc. Compared with the traditional methods, the method of the invention features mild hydrolysis conditions, sanitation and safety and maintains the original nutritive composition of amino acid free of loss; the hydrolysate is low in salt content, mellow in mouth feel and high in yield which is up to 98%. The tests that the hydrolyzed wheat protein is added in the feed for suckling pigs, chicks, calves, aquaculture and the like to be used show that the hydrolyzed wheat protein has the advantages and evident effects of improving daily feed intake, reducing diarrhea rate, enhancing immunity, slowing weanling stress, improving growth performance and the like.

The invention relates to a preparation method of a beef sauce. According to the preparation method, raw materials comprise beef, bean pulp, flour, lentinus edodes powder, salt and water. A production process adopts a low-salt solid-state fermentation method; fermentation strains adopt aspergillus oryzae A100-8, a salt-tolerant yeast S3-2 and salt-tolerant lactobacillus. The specific steps comprise preparation of aspergillus oryzae A100-8 koji, preparation of beef sauce yeast and fermentation of the beef sauce. According to the preparation method, the beef and the bean pulp are mixed and fermented to according to different nutritional characteristics of animal proteins and plant proteins so as to prepare a sauce product with abundant nutrition and unique flavor; the beef sauce has a prominent aroma and a delicious mouth feel, and also has the nutrition supplementary effects of the animal proteins and the plant proteins; the beef sauce is favored by consumers.

The invention discloses a chenopodium quinoa willd yellow wine and a preparation method thereof, and relates to the technical field of yellow wine brewing. The sugar content of the yellow wine is low. The yellow wine prepared with the method has the wine body characteristics of the yellow wine and also has the characteristics of rich nutrient and special flavor of chenopodium quinoa willd. The sugar content of the yellow wine is 1.8-2.3g / L. The yellow wine is prepared by being fermented for 15-20 days at the after-fermentation temperature of 15-20DEG C. The preparation method comprises the following specific steps of: screening and cleaning raw materials, warming the chenopodium quinoa willd, dipping, stewing, saccharifying, putting into a jar, carrying out primary fermentation and after fermentation, squeezing, clarifying, heating wine and filtering. According to the invention, the chenopodium quinoa willd is used as the main raw material, the prepared yellow wine has the advantages of rich nutrient, special flavor of chenopodium quinoa willd and stable wine body, and the brewed yellow wine has a low sugar content because the after-fermentation time is properly prolonged. Water for dipping the chenopodium quinoa willd is recycled to be applied into the brewing process, nutrient loss caused by cleaning is minimized, and meanwhile, the use ratio of water is improved. The production technology has a low requirement on equipment and operation, has strong operability and is suitable for industrial production.

The invention belongs to the technical field of foods, and particularly relates to a health care cake and a making method of the health care cake. The health care cake is made of raw materials such as cauliflowers, myrtle, fructus phyllanthi, honey, buffalo milk, xylitol, flour and eggs in a combined mode, various kinds of amino acids, vitamins and microelements and a plurality of phytoextraction ingredients which are homologies of medicine and foods are added in a traditional cake, and the phytoextraction ingredients have the effect of clearing away heat and toxic materials, conducting refreshing, engendering liquid, conducting appetizing, tonifying spleen, reducing blood fat, moistening lung, reducing phlegm and the like. The health care cake has the advantages of being low in heat, low in sugar, fresh and cool in taste, free of sweet greasy and the like; the health care cake is comprehensive in nutrition, the good health efficacy is achieved, and the health care cake is suitable for different crowds.

A decoration film, a decoration device and a method for manufacturing a decoration device are provided. The decoration film includes a substrate, a transparent material layer, a pattern layer, a plurality of aroma units and an adhesion layer. The transparent material layer is disposed on the substrate. The pattern layer is disposed on the transparent material layer at a side far from the substrate. The adhesion layer is exposed and disposed on the pattern layer. The aroma units are scattered in the transparent material layer, the pattern layer or the adhesion layer.

The invention discloses a fruit-flavored bread and its preparation method, taking fruit fermentation liquor as flavoring agent and yeast supplement, falling into the technical field of food processing. The method includes sorting fruits, washing, pulping, sterilizing, inoculating aroma-producing yeast, and fermenting to give fruit fermentation liquor; adding partial flour into the fermentation liquor, standing and fermenting to give fermenting agent; adding the rest of flour, salt, sugar, dry yeast, milk powder and water, mixing, adding oil / fat to make into dough, fermenting, cutting, rounding, relaxing, shaping, fermenting, baking and cooling. The obtained bread has deep surface color with slight variation depending on fruit type, large specific volume, high-grade interior color, fine and uniform structure, flexible and elastic mouth feeling, unique and strong fermentation aroma and slight fruit fragrance, and unique flavor.

The invention discloses health-maintenance beef flavor seasoning powder which consists of the following raw materials in parts by weight: 5 to 8 parts of composite spice, 3 to 5 parts of a composite nutrition extract, 3 to 5 parts of beef pure powder, 1 to 2 parts of pure cow oil, 3 to 4 parts of corn starch, 40 to 44 parts of monosodium glutamate, 28 to 30 parts of edible salt, 1 to 3 parts of I+G, 6 to 8 parts of white sugar, 1 to 3 parts of a yeast extract, 6 to 8 parts of maltodextrin, 0.1 to 0.3 part of disodium succinate, 0.3 to 0.5 part of hydrolyzed plant protein powder, 1 to 1.5 parts of strawberry freeze-dried powder and 0.5 to 1 part of robiniae pollen. The health-maintenance beef flavor seasoning powder has unique fragrance and rich nutrition; nori has special delicious fragrance; the composite nutrient extract is reasonable in formula; and the health-maintenance beef flavor seasoning powder has a health protection effect.

The invention is concerned with a kind of method to mixture of five spices preserved eggs. The said preserved egg has the taste and nutritional value of mixture of five spices tea egg and preserved egg with special flavor and abundant nutritional value and keeps the intrinsic nutritional components of eggs and the operation is convenient and easy. Mix calcareousness, caustic soda, common salt, plant ash and flovoring powder as preserved egg powder, add tea water to the powder and stir into glutinous stuff of preserved egg, run the fresh egg in the glutinous stuff mud one by one and put the disposed egg in sealed container. The proportion of calcareousness, caustic soda, common salt, plant ash and flovoring powder is 3:3:2:1:1. Weight, mix and stir the said components into preserved egg powder and the preserved egg powder in each 250 g will dispose 50 preserved eggs. Cook tea to get tea water, pour into the container with preserved egg powder while the tea water is hot, stir till the temperature is drop under 30 degree and get the glutinous stuff of preserved egg.

The invention belongs to the technical field of food processing, and in particular relates to weight-losing grape wine and a preparation method thereof. The weight-losing grape wine is made of grape wine, corn stigma, wild Chinese wampee fruit, rose, sparganium stoloni and gorgon fruit. In addition to the healthcare effects of grape wine self, the weight-losing grape wine further has multiple healthcare effects of losing weight and reducing fat, tonifying spleen and reinforcing the kidney, promoting qi and arresting seminal emission, removing stasis and smoothing the channels, breaking blood and removing diseases, promoting the circulation of qi and removing stasis, tonifying spleen and stomach, reducing blood sugar, blood fat and blood pressure, and the like, is unique in flavor, and can meet the requirements of different markets and people.

The invention belongs to the technical field of food processing and particularly relates to a black potato snow skin mooncake and a preparation method thereof. The black potato snow skin mooncake comprises black potato cake skin and black potato mash stuffing, wherein the black potato cake skin comprises a black potato ingredient, a buffalo milk ingredient and a xylitol ingredient, so that the black potato snow skin mooncake disclosed by the invention has various health-care effects of tonifying kidney, blacking hairs, improving looks, supporting the healthy energy, moisturizing skin, strengthening bodies, prolonging life and the like, and has the characteristics of being high in nutritional ingredient, special in flavor, low in sugar content, low in calorie, fresh, cool and not sweet in mouth feel, simple in preparation and the like; the black potato snow skin mooncake is suitable for 'three-high' ( the generic terms of high blood lipid, high blood pressure and high blood sugar) and fat people; the blank of black snow skin mooncakes in present market is filled; the variety of mid-autumn festival snow skin mooncakes is enriched; the requirements of people for healthy black foods are met.

The invention belongs to the technical field of food preparation, and in particular relates to healthcare water-chestnut cake and a preparing method thereof. According to the preparing method, wheat starch, mulberry, rose apple, mint, chrysanthemum, rock candy and honey are added into the water-chestnut cake, so that the prepared water-chestnut cake has various healthcare functions of clearing away heat and toxic materials, protecting the skin and beautifying, clearing liver and improving vision, cooling blood and promoting secretion, smoothening urea, relaxing the bowel, resolving dampness and eliminating phlegm, helping digestion to relieve swelling, reducing the weight and fat, tonifying spleen and appetizing, and the like; the water-chestnut cake is glittering and translucent in appearance, contains fruit grains inside, is fresh and cool and elastic in taste, further has the characteristics of natural fragrance of flowers and fruits, rich taste, no sweet greasiness, unique flavor and the like, moreover the raw materials are easily available, the preparation is simple, and requirements of different markets and people can be met.

The invention discloses a production method for flavoring sesame oil. The production method for the flavoring sesame oil comprises the following steps: adding pericarpium citri reticulatae and black cardamom into blend oil, putting the mixture into a heating container, heating to 160-170 DEG C, adding blanched garlic leaf extract, hot pepper, salt, distilled spirit and sesame oil, keeping the medium temperature of 130 DEG C for 3-5 hours, reducing the temperature to 40 DEG C, keeping the temperature for 3-5 hours, cooling, filtering, precipitating, and packaging to obtain the flavoring sesame oil. Through the addition of the pericarpium citri reticulatae and the black cardamom, the sweetness and bitterness and the faint scent of the pericarpium citri reticulatae are blended into the flavoring sesame oil, so that the flavoring sesame oil has a unique flavor; the flavoring sesame oil uses the blend oil as a main component, so that the using amount of the sesame oil can be reduced and the cost is reduced; meanwhile, the blanched garlic leaf extract, the distilled spirit and the hot pepper are added, the defect of a single taste of the flavoring sesame oil is effectively improved, so that the flavoring sesame oil is fragrant, delicious and rich in aftertaste and is very suitable for cold dishes.

The invention relates to a method for preparing a lily starch-gum complex, which comprises the following steps of: (1) preparing starch paste; (2) dissolving gum; (3) mixing; (4) cooking the gum; (5) filling and sealing; (6) sterilizing; and (7) cooling. The method has the advantages that: compared with the conventional jelly product, a novel product prepared from lily starch, konjac gum and carrageenan has the special function and flavor of the lily starch, good mouthfeel and high texture properties (such as viscoelasticity, water holding capacity, chewiness and the like).

The invention discloses rose chicken taste seasoning powder which is prepared by the following raw materials in parts by weight: 3 to 5 parts of a composite nutrient extract, 5 to 7 parts of pure chicken powder, 4 to 6 parts of a chicken extract, 0.3 to 0.5 part of pure chicken oil, 25 to 27 parts of monosodium glutamate, 39 to 42 parts of edible salt, 7 to 9 parts of white sugar, 6 to 8 parts of corn starch, 0.1 to 0.3 part of disodium succinate, 0.1 to 0.2 part of sea buckthron oil, 3 to 5 parts of composite spice, 0.3 to 0.5 part of mushroom powder, 0.1 to 0.2 part of cucumber freeze-dried powder, 0.2 to 0.4 part of purslane freeze-dry powder and 0.3 to 0.4 part of rose powder. The rose chicken taste seasoning powder has a unique fragrance and rich nutrition; flammulina velutipes has a special delicious flavor; due to the composite extraction of fructus evodiae and the like, and the addition of the rose powder and the like, the rose chicken taste seasoning powder has special nutrient components and has a unique delicious feature while a health protection effect is realized; and nature, nutrition and health are fused into daily cooking of people.

The invention relates to the technical field of drink processing, in particular to a passion fruit drink and a preparation method thereof. The passion fruit drink is mainly prepared from passion fruits, pitaya, wax apples, endive, Jerusalem artichoke, purple lotus fruits, dark green tea, twisted-flower rush herb, phosphatidic acid, mannan, chitosan, lactobacillus fermenti, lactobacillus acidophilus, bacillus licheniformis, bifidobacterium, saccharomycetes, lactosucrose, isomaltooligosaccharide, stachyose, complex enzyme and other raw materials through raw material treatment, enzymolysis, enzyme deactivation, blending, sterilization and other steps. The raw material formula of the drink is the most scientific and reasonable, the drink has uniform color, has no precipitates, has a fragrant and strong fruit flavor, tastes mellow, refreshing, sour, sweet and delicious, has a long shelf life, has effectively increased soluble solid content, has high nutritional value, can effectively promote intestinal tract movement, has the effects of clearing heat, removing toxins, producing saliva, slaking thirst, clearing intestines, maintaining beauty and keeping young and is a functional healthcare drink capable of regulating intestinal florae and invigorating intestines and stomach, and the preparation process is simple and easy to operate.

The invention discloses a fruit-flavored bread and its preparation method, taking fruit fermentation liquor as flavoring agent and yeast supplement, falling into the technical field of food processing. The method includes sorting fruits, washing, pulping, sterilizing, inoculating aroma-producing yeast, and fermenting to give fruit fermentation liquor; adding partial flour into the fermentation liquor, standing and fermenting to give fermenting agent; adding the rest of flour, salt, sugar, dry yeast, milk powder and water, mixing, adding oil / fat to make into dough, fermenting, cutting, rounding, relaxing, shaping, fermenting, baking and cooling. The obtained bread has deep surface color with slight variation depending on fruit type, large specific volume, high-grade interior color, fine and uniform structure, flexible and elastic mouth feeling, unique and strong fermentation aroma and slight fruit fragrance, and unique flavor.

The invention relates to a method for extracting leek rapeseed oil through supercritical carbon dioxide, which belongs to the field of food processing and is specially used for deep processing of leek rapeseeds. The raw materials and the technology comprise the following: the leek rapeseeds are dried and crushed and subjected to supercritical CO2 extraction; the extraction temperature is 40.40 DEG C, the extraction time is 86.70 minutes, and the extraction pressure is 22.25 MPa; the leek rapeseed oil is extracted; and the purity of the leek rapeseed oil is more than 99 percent, and the yield of the leek rapeseed oil is between 17.23 and 17.52 percent. The invention provides a novel method for deeply processing the leek rapeseeds. The method has the advantages of strong maneuverability, good safety, higher yield and good repeatability.

The invention belongs to the field of food processing and particularly relates to glue puddings and a preparation method thereof. The glue puddings are prepared by the mixture of wheat starch, cauliflower, pumpkin, pineapple and glutinous rice; the glue pudding not only has the characteristics of glutinous skin, tasty stuffing, being sweet and delicious in the traditional glue puddings, the glue pudding but also has various health efficacy of clearing away heat and toxic material, dispelling wind and lowering humidity, refreshing and promoting the secretion of saliva or body fluid, appetizing and tonifying spleen, whetting appetite, preventing and curing diseases and the like; the glue pudding further has the sweet flavor of natural fruits; the problems of sticky taste and single nutrition and efficacy in the traditional glue pudding are solved; the glue pudding has the features of refreshing taste, special flavor and the like. The novel glue pudding has the health efficacy.

The invention relates to a method for processing a composition taking natural plants as raw materials, and in particular relates to a composition for benefiting qi and nourishing blood. The composition is prepared from raw materials including jack fruit, mulberry, myrtle, dragon fruit and pumpkin. The composition has the characteristics of balanced nutrition, variability in function, safety and reliability, good taste, convenience to carry over and the like, and has good effects of benefiting qi and nourishing blood, promoting the secretion of saliva or body fluid, tonifying middle-Jiao and Qi, expelling wind and humidity, clearing away heat and toxic materials, generating liver qi, tonifying liver qi, boosting the immunity, caring health, beautifying and the like.

The invention belongs to the technical field of meat product processing in the field of food processing and relates to a method for processing normal-temperature circulating instant braised beef in sauce. The method disclosed by the invention comprises the following steps: (1) cutting beef into beef cubes under freezing conditions, unfreezing and cleaning; (2) soaking the beef cubes in a salting solution for salting; (3) adding water and yellow wine into the salted beef cubes for stewing, stewing by big fire, removing floating blood foam, adding stewing ingredients, and continuously stewing; (4) cooling the stewed beef cubes to room temperature, and performing vacuum packaging by using a vacuum packaging bag; and (5) putting the packaged beef cubes into ultra-high pressure equipment, finishing the sterilization process, thereby obtaining the normal-temperature circulating instant braised beef in sauce. According to the invention, industrial production of the instant braised beef in sauce can be realized, the obtained beef product is sterilized in a temperature and pressure combined manner, the good flavor of the traditional instant braised beef in sauce is maintained to the greatest degree, the shelf life of the cooked beef is prolonged, and the circulation of the product in the market is promoted.

The invention relates to the technical field of functional paper products, in particular to cigarette tipping paper containing a novel sweetening agent and a preparation method of the cigarette tipping paper. The cigarette tipping paper comprises a raw paper base material and a sweetening agent bonding layer on the raw paper base material, wherein the sweetening agent bonding layer is prepared from a thickening agent, an acidulant, a sweetening agent, cinnamon volatile oil, ginger volatile oil, deionized water and 50% edible ethanol. The cinnamon volatile oil is added and has unique fragrance, and the overall smell directivity of the cigarette can be enhanced; secondly, by matching with the ginger volatile oil, the irritation caused by the ginger volatile oil can be neutralized; the sweetening agent is matched, so that the sweetness can be enhanced.

The invention relates to a method for processing natural plant raw materials into particles and in particular relates to particles for nourishing yin and blood and a preparation method thereof. The particles for nourishing yin and blood are prepared from the raw materials of mulberry, myrtle, medlar, black sesame, Chinese dates, Chinese yams, polygonum multiflorum and the like. The particles for nourishing yin and blood have good effects of balanced nutrition, multiple functions, safety and reliability, good taste, simplicity in brewing, convenience in carrying, blood replenishing, yin nourishing, liquid engendering, dryness moistening, liver tonifying, kidney tonifying, wind dispelling, dampness eliminating, blood circulation promoting, essence securing, heat clearing, detoxifying, health care, beautifying and the like.

The invention discloses an industrial production method of rice protein hydrolysate for feed, and belongs to the technical field of feed additive production. The industrial production method of the rice protein hydrolysate for the feed comprises the steps that (1) the method of synergism of various enzymes and multi-step joint processing is adopted, the solid / liquid weight ratio between rice protein powder and water is 1:2-10, and alkaline proteinase is added to carry out dissolution; (2) a complex enzyme preparation which is formed by the alkaline proteinase, neutral proteinase, papain and flavourzyme in a compound mode is added to carry out hydrolysis, and the working procedures such as enzyme deactivation, filtration, decolorization and spray drying are carried out to obtain a rice protein hydrolysate product for the feed. Compared with the traditional method, the hydrolysis conditions are moderate, hygiene and safety are achieved, the situation that original amino-acid composition nutrients are not damaged is ensured, the hydrolysate is low in salinity and mellow in taste, and the yield is high and can reach 98%. According to application tests of adding the rice protein hydrolysate to feed such as feed of suckling pigs, feed of chicks, feed of calves and feed of aquaculture, the rice protein hydrolysate for the feed has the advantages of increasing the daily food-intake amount, reducing the diarrhea rate, improving immunity, reducing weaning stress, and improving growth performance.

The invention discloses nutritional noodles with areca taros and a preparation method thereof. The nutritional noodles are prepared from flour, sorghum flour, areca taros, blueberries, raisin tree seeds, Sanqing beans, millet, dioscorea opposita thunb, raspberry juice, blackcurrants, honey powder, amaranthus mangostanus, elaeagnus angustifolia, anacardium occidentale, grenadine juice, tremella powder, zanthoxylum bungeanum maxim powder, grapefruit flowers, rhus chinensis mill, Chinese mesona herb and the like. The nutritional noodles have the beneficial effects that areca taros have fine and smooth pulp, have a special flavor, are rich in many nutritional ingredients, have the effects of tonifying qi and nourishing kidney as well as strengthening the spleen and stomach, and can be taken as an excellent nutritional product for nourishing bodies; after areca taros are made into noodle products, the varieties of noodles are increased to provide more selections to people.

The invention discloses a beverage with royal jelly flavor. A formula table of the beverage with the royal jelly flavor (raw material percentage accounting for total weight of the beverage with the royal jelly flavor) comprises royal jelly 1, salt 0.05, potassium sorbate 0.05, ethyl maltol 0.02, honey 4, citric acid 0.15 and Vc or Vc sodium 0.05. The percentages in the table refer to the total weight of the beverage with the royal jelly flavor, and the balance is water. Based on an existing special flavor beverage preparing method, honey products including the royal jelly, honey and the like having special flavor, taste and functions are integrated into the special flavor beverage to prepare a healthy and safe honey product with special flavor. The royal jelly which is poor in taste and flavor and water-insoluble is dissolved in an aqueous solution and subjected to adjustment of flavor substance to form the beverage with the royal jelly flavor, a stable emulsion system and good flavor and taste.

The invention relates to the technical field of preparation of sliced dried beef, in particular to a composition for preparing sliced dried beef and a preparation method thereof. The composition is prepared by matching salting powder, heat treatment pulp and seasoning powder; the composition is independently stored; and through selection of raw material ingredients and proportion design of the salting powder, the heat treatment pulp and the seasoning powder, after the composition is applied to the making process of the sliced dried beef, the nutritional ingredients and taste of the beef are improved in the curing process of the beef, and the prepared beef is crispy and tender from inside to outside and chewy; and moreover, digestion can be promoted, and the appetite of an eater is enhanced.

The invention belongs to the field of food processing, and particularly relates to a milk tea with randia cochinchinensis fruits and a preparation method thereof. The milk tea is prepared by combining randia cochinchinensis fruit powder, green tea powder, buffalo milk powder, citric acids, table salt and xylitol. The milk tea has various health-care efficacies of removing summer-heat, resolving food stagnation, eliminating dampness, dispelling the wind and heat, promoting urination, removing toxicity, invigorating the spleen, strengthening the stomach, reducing blood sugar, reducing blood lipid, reducing blood pressure, reducing weight and the like, and has the characteristics of simple preparation, special flavor, refreshing without sweet mouth feel, rich milk fragrance, comprehensive nutrition and the like.

The invention discloses a sparkling yoghourt and a production method thereof. The yoghurt is produced from raw milk, a stabilizer, fermentation strains, aerogenesis strains and the like, wherein the stabilizer comprises gelatin, diacetyl tartaric acid ester of mono(di)glycerides and pectin, the fermentation strains comprise Lactobacillus bulgaricus and Streptococcus thermophilus, and the aerogenesis strains comprise Leuconostoc mesenteroides subsp. mesenteroides and Lactococcus Lactis subsp Lactis. The above formula is suitable for production processes of all types of yoghourt, the formula isspecial, and a fluffy structure can be formed in the yoghourt through fermentation and after-ripening, so that the final product has a special taste; and external inflation is not needed, so the production cost can be greatly reduced while the taste of the yoghourt is guaranteed, and good economic benefits are achieved.

The invention belongs to the technical field of food processing, and particularly relates to a pumpkin-flavored dried bean curd. The pumpkin-flavored dried bean curd is prepared from the following raw materials in parts by weight: 10-12 parts of pumpkin paste, 1-1.2 parts of honey, 1.5-1.8 parts of brown sugar, 0.1-0.12 part of table salt, 0.2-0.5part of coconut milk powder, 0.05-0.08 part of custard powder, 0.1-0.2 part of condensed milk and 100-120 parts of dried bean curds. The pumpkin-flavored dried bean curd disclosed by the invention uses the pumpkins, the jujube honey and the like as main raw materials, and in addition, the coconut powder, the custard powder, the condensed milk and the like are added for seasoning the pumpkin-flavored dried bean curd, so that the obtained dried bean curd is rich in nutrition, is special in flavor and is excellent in mouth feel. The pumpkins and the honey have the efficacies of nourishing the lungs, benefiting qi, invigorating the spleen, nourishing the stomach, loosening bowel to relieve constipation and the like, and give an extremely high health care value to products. The dried bean curd food has the characteristics of low calorie, low salinity and the like, is high in nutrient value, and is suitable for people of all ages to eat.