Three-flavor nutrient healthcare bean curd and preparation process thereof

Abstract

The invention discloses three-flavor nutrient healthcare bean curd and a preparation process thereof. The three-flavor nutrient healthcare bean curd comprises three main materials, namely soybeans, fish and eggs; the auxiliary materials include 20 kinds of natural plant perfume and mixed vegetable juice; and the coagulant is a composite coagulant. The raw material comprises the following components in parts by weight: 100-300 parts of soybeans, 50-200 parts of fish, 100-200 parts of eggs, 50-200 parts of cinnamon peel, 10-50 parts of fennel, 10-40 parts of pepper, 20-100 parts of anise, 10-30parts of chilli, 10-60 parts of rhizoma kaempferiae, 20-100 parts of radix angelicae dahuricae, 10-80 parts of clove, 20-60 parts of semen myristicae, 5-30 parts of laurel, 2-20 parts of rosemary, 10-50 parts of black pepper, 10-80 parts of fructus amomi, 3-20 parts of thyme, 10-40 parts of cumin, 10-30 parts of leaf mustard, 5-50 parts of tonka bean, 10-60 parts of caraway seed, 5-30 parts of fructus tsaoko, 6-40 parts of basil, 30-200 parts of celery juice, 10-100 parts of spinach juice, 20-200 parts of rape juice, 20-100 parts of fresh cucumber juice, 10-80 parts of delta-glucolactone, 20-60 parts of gypsum and 10-50 parts of calcium acetate. The three-flavor nutrient healthcare bean curd disclosed by the invention reduces blood fat, prevents and controls coronary heart disease, prevents arteriosclerosis, regulates body immunity and improves memory.

Description

technical field [0001] The invention belongs to the field of nutrition and health food, and relates to a novel nutrition and health bean curd which is convenient and ready-to-eat in consideration of taste, texture, nutritional value, health care effect and a production process thereof. Background technique [0002] Traditional tofu uses soybeans as the main ingredient, which contains low levels of essential amino acid methionine and does not contain sulfur-containing non-protein amino acids (taurine). There is a certain gap between the type and relative quantity of protein and the requirements of the human body, and the protein, trace elements, and vitamins are not comprehensive and unbalanced. Tofu has single raw and auxiliary materials, poor taste, incomplete nutrition and low health care effect. It cannot be used as a staple food and can only be used as a dish. Soybeans are cold in nature, those with cold stomach, prone to diarrhea, abdominal distension, spleen deficienc...

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problems that the traditional tofu has poor taste, incomplete nutrition, low health care effect and cannot be used as a convenient staple food due to the single raw and auxiliary materials of traditional tofu, the present invention provides a new type of tofu, which has strong flavor, comprehensive nutrition and enhanced health care function, and can be used as a convenient food. Sanyuanxiang nutritious and healthy bean curd which can be used as food and dish and its production process