Dried tofu with red beams as main ingredients

Abstract

The invention discloses dried tofu with red beans as main ingredients. The dried tofu comprises the following raw materials in parts by weight: 95-100 parts of red beans, 8-14 parts of peanut, 2-4 parts of pericarpium citri reticulatae, 3-5 parts of pumpkin leaves, 1-3 parts of rehmannia flower, 2-3 parts of snake gourd leaves, 1-2 parts of poria cocos, 1-2 parts of Chinese hawthorn seed, 4-6 parts of sweet potato powder, 2-5 parts of white sugar, 3-8 parts of salt, 1-2 parts of whey mist, a proper amount of waxberry and 0.03-0.06 part of bean product defoaming agent. The dried tofu prepared by the invention has rich nutrition and good taste; the plurality of powder agent added before squeezing and the method of using the waxberry as flavor modifier provide high health protection value to the product; the waxberry has the effects of harmonizing stomach, preventing vomiting, producing saliva, slaking thirst, helping digestion and so on; and the pericarpium citri reticulatae can regulate Qi, strengthen spleen, regulate middle energizer, eliminate dampness and reduce phlegm. The dried tofu mainly treats abdominal fullness or pain and dyspepsia due to Qi depression, chest distress, abdominal distension, anorexia and loose stool due to damp turbidity, and cough and asthma due to phlegmatic hydrosis. The dried tofu also used for gastral fullness, reduced appetite, vomiting, diarrhoea, cough and excessive phlegm.

Description

technical field [0001] The invention mainly relates to a kind of dried bean curd with red beans as the main material, and belongs to the field of food processing. Background technique [0002] As a favorite food of people, dried tofu has been paid more and more attention by people. Traditional dried tofu is made of various bean raw materials with salt, white sugar, etc., resulting in a single nutritional structure of the product, poor balance, and no major change in taste. People's pursuit of high-quality food, the health care of dried tofu and the improvement of taste have also become the focus of people's attention. Red bayberry is sweet and sour and non-toxic, and also has strong health care value. The method of improving the taste of traditional dried tofu with red bayberry has not been See report. Contents of the invention [0003] The object of the present invention is to provide a kind of dried bean curd with red beans as the main ingredient in order to rem...

AI Technical Summary

Problems solved by technology

[0002] As a favorite food of people, dried tofu has been paid more and more attention by people. Traditional dried tofu is made of various bean raw materials with salt, white sugar, etc., resulting in a single nutritional structure of the product, poor balance, and no major change in taste. People's pursuit of h