Dried tofu with soybeans as main ingredients

Abstract

The invention discloses dried tofu with soybeans as main ingredients. The dried tofu comprises the following raw materials in parts by weight: 100-106 parts of soybeans, 6-10 parts of corn kernels, 4-6 parts of seasame, 6-10 parts of buckwheat, 2-3 parts of pseudo-ginseng, 1-2 parts of lily, 1-2 parts of schisandra chinensis, 1-2 parts of pollen pini, 1-2 parts of Chinese chives, 2-4 parts of garlic bolt, 2-7 parts of white sugar, 2-6 parts of salt, 0.5-1 part of Chinese hawthorn seed powder, a proper amount of mulberry 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 mulberry as flavor modifier provide high health protection value to the product; the mulberry can be used for treating dizziness caused by deficiency of liver and kidney, blood deficiency and essence deficiency, waist soreness and tinnitus, premature graying of hair, insomnia and dreaminess, fluid impairment and thirst, consumptive thirst and constipation due to intestinal dryness; and the schisandra chinensis can treat cough and asthma due to lung deficiency, thirty, spontaneous perspiration, night sweat, thinness and weakness due to overexertion, wet dream, spermatorrhea and lingering dysentery.

Description

Technical field [0001] The invention mainly relates to a dried bean curd with soybeans as the main material, belonging to the field of food processing. Background technique [0002] As a favorite food, people pay more and more attention to dried bean curd. Traditional bean curd is made by adding salt, sugar, etc. to various bean raw materials, resulting in a single nutritional structure, poor balance, and no major changes in taste. People’s pursuit of high-quality food, the health care and taste improvement of dried bean curd has become the focus of people’s attention. Mulberries are sweet and sour, non-toxic, and have strong health care value. There is no way to improve the taste of traditional dried bean curd with mulberries. See report. Summary of the invention [0003] The purpose of the present invention is to make up for the defects of the prior art and provide a dried bean curd with soybeans as the main ingredient. [0004] The present invention is realized through ...

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 high-quality food, the improvement of the health care and taste of dried tofu has also become the focus of people's attention. Mulberry is sweet and sour and non-toxic, and has strong health care value. The method of using mulberry to improve the taste of traditional dried tofu has not yet been developed. see the report