Health care bean curd with asparagus flavor

Abstract

The invention discloses health care bean curd with the asparagus flavor. The bean curd is characterized by being processed and obtained according to the following steps of making asparagus gel undiluted liquid, soaking soybeans, grinding the soybeans into thick liquid, filtering the liquid, mixing the materials, boiling the mixture, conducting coagulation and obtaining the bean curd. Due to the fact that asparagus is added into the bean curd, the obtained bean curd has the aroma and nutrients of the asparagus. Therefore, the types of nutrients of traditional bean curd are enriched through the bean curd, the flavor of the bean curd is enriched, and the bean curd is endowed with the unique sweet flavor.

Description

technical field [0001] The invention relates to a tofu product, in particular to an aloe-flavored health-care tofu product and a processing method thereof. Background technique [0002] Aloe, "Chinese Materia Medica" said that "Chinese Materia Medica", which concentrates on the culmination of herbal medicines, summarizes the health functions of aloe vera as follows: ⑴ venting, that is, laxative; ⑵ regulating human immunity; ⑶ anti-tumor; ⑷ protecting the liver; ⑸Anti-stomach damage; ⑹antibacterial; ⑺repair tissue damage; ⑻protective effect on skin. [0003] Tofu is rich in nutrients and contains iron, calcium, phosphorus, magnesium and other trace elements necessary for the human body. It also contains sugar, vegetable oil and rich high-quality protein. The digestion and absorption rate is over 95%. It is known as "vegetable meat". Two small pieces of tofu can meet a person's daily calcium requirement. The coagulant used in the traditional method is halogen salt, gypsum, e...

AI Technical Summary

Problems solved by technology

The coagulant used in the traditional method is brine salt, gypsum, etc., which not only affects its edible flavor, but also has an adverse effect on the health of the eater.