Cubic natural fruit and vegetable fantastic health preserving bean curd

Abstract

The invention discloses a cubic natural fruit and vegetable fantastic health preserving bean curd. The cubic natural fruit and vegetable fantastic health preserving bean curd is characterized in thata vegetable component, particularly a garden sorrel component is added into the bean curd which uses soybean as a main component, and the vegetable bean curd of each 500 grams contains 0.1 to 60 gramsof garden sorrel. The bean curd has the following advantages that: because the bean curd not only contains nutrient components of the soybean, but also contains nutrient components of the garden sorrel, the bean curd has no any food additive, has fresh taste, is exquisite and chewy, has rich nutrition, is easier to be absorbed by the human body, is favorable for reducing blood pressure and bloodsugar after long-term eating, and particularly can relieve constipation.

Description

technical field [0001] The invention relates to a soybean food, in particular to soybean curd. Background technique [0002] Tofu has a long history in China, for hundreds of years. Because tofu is rich in edible nutrients such as protein, fat, carbohydrates, vitamins, calcium, phosphorus, etc., its nutritional value is very high, and its ground is soft, easy to eat, and can be formulated into various dishes, so it is very popular among people. Especially for middle-aged and elderly people with bad teeth, tofu has become an extremely important part of their recipes. However, although tofu itself is rich in nutrients, it lacks some nutrients contained in green leafy vegetables, such as: carotene, vitamin C, amino acids, etc. Therefore, those skilled in the art have been trying to develop a bean cube rich in various elements and more nutritious tofu with colorful natural fruits and vegetables. But because the texture of tofu itself is soft, after adding other vegetable ingr...

AI Technical Summary

Problems solved by technology

[0011] The invention overcomes the shortcomings of the prior art that the vegetable ingredients and tofu itself are completely compatible, and the tofu is difficult to form, fragi