Health care dried bean curd crust containing Chinese herbal medicine formula and production process thereof

Abstract

The invention relates to a health care dried bean curd crust containing a Chinese herbal medicine formula and a production process thereof. The health care dried bean curd crust contains Chinese herbal medicines, spices and auxiliary materials; and the Chinese herbal medicines and the spices are added into dried bean curd crust solidification liquid which plays a key role in a curdling step for making the health care dried bean curd crust and a water solution for soaking soybeans in a soaking step, and the auxiliary materials are added into soybean milk for a soybean milk grinding process for making the health care dried bean curd crust. The traditional formula of the Chinese herbal medicines, the spices and various vegetables are put into the processing flow of the dried bean curd crust, and various vitamins and other ingredients are further increased in the health care dried bean curd crust; and no pigments, various additives, chemicals, minerals and other ingredients are added during the production process of the health care dried bean curd crust, so that the health care dried bean curd crust has the advantages of delicious taste and color bright and is of one of healthy and green foods with the effects of treating and preventing diseases.

Description

technical field [0001] The invention relates to a health-care bean curd containing a Chinese herbal medicine formula and a production process thereof. Background technique [0002] Soybean production has a long history in our country, and its varieties are extremely diverse. It can be roughly divided into three categories: non-fermented soy products, fermented soy products and new soy products. Among them, non-fermented soy products can be divided into tofu, Semi-dehydrated soy products, marinated products, fried products, smoked products and dried products, fermented products can be divided into fermented bean curd and other categories. [0003] As we all know, during the processing of bean curds, coagulation liquid is essential, and it is also a key factor that determines the quality of bean curds, original flavor, delicious color and freshness. Therefore, making excellent coagulation liquid is the most critical factor for making excellent bean curds one ring. At present...

AI Technical Summary

Problems solved by technology

[0005] In the above-mentioned bean curd production method, the use of brine or gypsum as the coagulant for bean curd slurry has a big defect, which contains a large amount of chemical components and minerals, destroying the original flavor of the bean curd, long-term consumption is very harmful to human health, altho