Chinese herbal medicine-containing health-care soybean milk skin and production technology thereof

Abstract

The invention discloses Chinese herbal medicine-containing health-care soybean milk skin and a production technology thereof. The Chinese herbal medicine-containing health-care soybean milk skin is characterized in that the Chinese herbal medicine-containing health-care soybean milk skin contains Chinese herbal medicines, spices and auxiliary materials; the Chinese herbal medicines and the spices are added into a soybean milk skin solidification liquid which has a key effect in a soybean milk solidification step of health-care soybean milk skin preparation, and an aqueous solution for immersing soybeans in an immersion step; and the auxiliary materials are added into soybean milk obtained by a grinding step of health-care soybean milk skin preparation. The Chinese herbal medicines, the spices and the auxiliary materials of various vegetables are utilized in soybean milk skin processing. The Chinese herbal medicine-containing health-care soybean milk skin contains various vitamins and is not added with any pigments, various additives, chemical ingredients and mineral matters in health-care soybean milk preparation. Therefore, the Chinese herbal medicine-containing health-care soybean milk skin has a delicious taste and a fresh color, and is a healthy green food having functions of preventing and treating 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, although the bean curd made of plant coagulant dot pulp does not contain chemical components and minerals, but it is only a green food, in addition to having In addition to its edible value, it has no health care function in the treatment and prevention of diseases, so it cannot be included in the ranks of health care food