Bean curd containing Chinese herbal medicines

Abstract

The invention provides bean curd containing Chinese herbal medicines and relates to bean products. The bean curd contains Chinese herbal medicines. The invention adopts the technical scheme that Chinese herbal medicines are added to bean curd coagulating liquid, wherein the coagulating liquid comprises the following components in parts by weight: 50 parts of bean curd pudding water, 4-5 parts of bean dreg, 3-4 parts of wild vegetable and 1-2 parts of Chinese herbal medicine. The bean curd curdled by using the coagulating liquid has original bean curd juice flavor, good toughness, good expansibility and rich nutrition and also has the effects of healing and health care.

Description

technical field [0001] The invention relates to a bean product, in particular to a bean curd containing Chinese herbal medicine. Background technique [0002] Tofu has increasingly become an important food in people's daily diet with its rich nutrition and low price. With the improvement of people's living standards, the requirements for quality of life are also getting higher and higher. At present, the green food and health food advocated by the state have become the first choice for people's daily diet. Nowadays, due to the various pressures of life and work, people are prone to various chronic diseases. Taking medicine for a long time is not good for the body, and it is troublesome and expensive. If the traditional Chinese herbal medicine for treating various chronic diseases can be integrated into the tofu, people can absorb the Chinese herbal medicine ingredients while eating the tofu, and eating and curing diseases can kill two birds with one stone. The variety and ...

AI Technical Summary

Problems solved by technology

[0005] Among the above-mentioned tofu making methods, the bittern or gypsum dotting method has a shortcoming for making tofu, that is, the tofu is not chewy, and the aftertaste is insufficient, which destroys the original flavor of the tofu and is fragile when fried or boiled; Although the taste of the tofu made by pointing pulp has improved, it is only a green food. In addition to its edible value, it has no role in curing diseases and health care, and cannot be included in the ranks of health food.