Composite nutrient bean curd and production method thereof

Abstract

The invention relates to a composite nutrient bean curd and a production method thereof, and is characterized by comprising the following raw materials in parts by weight: 250-300 parts of soybean, 10-20 parts of raw astragalus mongholicus, 10-20 parts of fructus amomi, 10-20 parts of semen coicis, 10-20 parts of immature bitter orange, 10-20 parts of fingered citron, 15-25 parts of rhizoma corydalis, 10-20 parts of magnolia officinalis, 10-20 parts of elecampane, 10-20 parts of agastache rugosus, 15-25 parts of rhizoma dioscoreae, 10-20 parts of bighead atractylodes rhizome and 4-8 parts of liquorice. Compared with the prior art, the invention has the advantages of fruit and vegetable color and luster, fruit and vegetable fruit nut component, rich nutrition and the like.

Description

technical field [0001] The invention relates to a compound nutritional tofu and a production method thereof. The tofu is made from soybeans as a main material and various vegetables, fruits and nuts as auxiliary materials. Background technique [0002] Tofu is a traditional food of the Chinese nation. Because traditional tofu uses a single raw material, its nutritional components are not comprehensive enough, and it does not meet the needs of modern people's tastes. For this reason, Chinese patent 200710192431.2 discloses a kind of preparation method of nutritious and healthy peanut bean curd, and the nutritious and healthy peanut tofu that adopts this method to make eats taste pure, and mouthfeel is fine and smooth, and cost is low and nutritious, and it comprises soaking soybean, mixing peanut, Add water to grind, filter to remove slag, boil, add raw water, squeeze into the box, take out the box, sprinkle refined salt, boil in boiling water, remove and dry, sterilize, bag ...

AI Technical Summary

Problems solved by technology

But above-mentioned patent lacks the nutritional labeling of fruit and vegetable color and luster and fruit