A kind of durian mangosteen flavor tofu

Abstract

The invention discloses durian mangosteen-flavored bean curd, which is characterized in that it is obtained through the following steps: preparing durian pulp pulp, preparing mangosteen pulp pulp, soaking soybeans, refining and filtering, mixing and cooking pulp, pointing pulp, and making tofu. The durian and mangosteen bean curd prepared by the invention is tonic but not dry, and has a mild nature and multiple therapeutic effects, and is suitable for people with different physiques, especially in autumn and winter. Therefore, this tofu enriches the nutritional types of traditional tofu, and enriches the taste of tofu, endowing the tofu with a unique fragrance.

Description

technical field [0001] The invention relates to a tofu product, in particular to a durian mangosteen tofu product and a processing method thereof. Background technique [0002] Durian is rich in protein, fat, carbohydrates and cellulose, and also contains vitamin A, vitamin B, vitamin C, vitamin E, folic acid, niacin, inorganic elements calcium, iron, phosphorus, potassium, sodium, magnesium, selenium, etc. , is a tropical fruit with high nutritional density and balance. Modern medical experiments have shown that a proteolytic enzyme contained in durian juice and peel can promote the penetration of drugs into the lesion, have anti-inflammatory and anti-edema effects, and improve blood circulation. [0003] Although durian is rich in nutrition and has medicinal effects, it is not suitable for everyone, because durian is a strong heat fruit, which can easily cause dryness and heat in the body, causing fire, dry throat, dry tongue, sore throat, etc. In order to avoid physical ...

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.