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Dried seafood with flavor and preparation method thereof

A technology of dried tofu and seafood, applied in the field of dried tofu, which can solve the problems of lack of chewiness, low nutrition and poor taste of finished dried tofu, and achieve better taste effect

Inactive Publication Date: 2015-08-05
陈瑞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional dried tofu is made from a single soybean as a raw material, and the tofu made from deep processing is easy to eat and is popular among consumers. However, the finished dried tofu is not nutritious, tastes poor, and has no chewiness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0018] A flavor seafood dried tofu is made from the following raw materials in parts by weight (jin):

[0019] 150 soybeans, 6 asparagus, 4 kelp, 1 wolfberry leaf, 1 yellow leaf, 1 persimmon leaf, 1 acacia peel, 2 cucumber fragrance, 1 polygonatum odoratum, 1 jade butterfly, 2 privet fruit, 1 cloud wood fragrance, Scutellaria baicalensis 2, cassia seed 2, sweet almond 2, sunflower seed kernel 5, seaweed powder 8.

[0020] A preparation method of flavor seafood dried tofu, comprising the following steps:

[0021] (1) Put the soybeans into a soybean extruder for puffing treatment, then soak them in warm water at 35°C for 4 hours, remove and drain, put them into a refiner, add 7 times warm water for refining, and filter to obtain raw soybean milk ;

[0022] (2) Wash the asparagus and kelp, soak them in water, cut them into shreds, put them in a pot, add some water and cook them over low heat until they are soft, add some salt, sugar, white vinegar, sesame oil, and chili powder,...

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PUM

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Abstract

The invention discloses a flavor seafood dried tofu, which is made of the following raw materials in parts by weight: soybean 150-160, asparagus 6-7, kelp 4-5, wolfberry leaves 1-2, yellow skin leaves 1- 2. 1-2 persimmon leaves, 1-2 acacia peel, 2-3 cucumber fragrance, 1-2 Polygonatum odoratum, 1-2 jade butterfly, 2-3 privet privet fruit, 1-2 cloud wood fragrance, 2-3 baicalin baicalensis , cassia seed 2-3, sweet almond 2-3, sunflower seed kernel 5-6, seaweed powder 8-10; Add asparagus, kelp and seaweed powder in the dried tofu produced by the present invention to make dried tofu have seafood flavor, soybean First puffed and then refined to make the nutrients easier for the human body to absorb. Adding sunflower seeds and sweet almonds makes the dried tofu taste better. Promote blood circulation, reduce swelling, diuresis and laxative effect.

Description

technical field [0001] The invention relates to dried tofu, in particular to a dried tofu with flavored seafood and a preparation method thereof. Background technique [0002] Traditional dried tofu is made from a single soybean as a raw material, and the tofu made by deep processing is easy to eat and is popular among consumers. However, the finished dried tofu is not high in nutrition, has a poor taste, and has no chewiness. The invention adds asparagus, kelp and seaweed powder to make the dried tofu have seafood flavor, and fry the dried tofu to make it chewy. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art and provides a flavored seafood dried tofu and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A flavor seafood dried tofu is made from the following raw materials in parts by weight: [0006] 150-160 soybeans, 6-7 asparagus, 4-5 kelp, 1-2 wolf...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 陈瑞
Owner 陈瑞
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