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Health-care bean curd with red jujube taste and preparation method thereof

A technology for red dates and tofu, applied in the field of food processing, can solve the problems of flatulence and difficulty in causing people's appetite with soybeans, and achieve the effects of rich jujube flavor, beneficial to human body absorption, and improving commodity value.

Inactive Publication Date: 2014-03-05
ANHUI JIASHILE FOOD PROCESSING
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But its situation was once embarrassing, boiled soybeans are difficult to arouse people's appetite, and will cause flatulence

Method used

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Examples

Experimental program
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Embodiment Construction

[0016] Jujube-flavored health-care tofu consists of the following raw materials in parts by weight (kg):

[0017] Soybeans 300, red dates 42, glutinous rice 40, brown rice 40, ginkgo 8, lily 10, black sesame 6, rehmannia glutinosa 2, golden cherry 2, water shield 5, mountain dew 2, rhodiola 3, grape seed 1, gluconic acid Lactone 4, health additive 5, water amount.

[0018] Among them, the nutritional and health additives are composed of the following raw materials in parts by weight (kg): moxibustion licorice 25, moutan cortex 2, astragalus 12, spirulina 3, grape leaves 3, hemp seed 2, Codonopsis 2, Yizhi kernel 1, honey bucket flower 6. Epimedium 2, barley oil 2, rice germ soup 12, appropriate amount of water.

[0019] The preparation method comprises the steps of:

[0020] (1) Take the pulp of jujube and ginkgo, boil it with lily and black sesame and add 5 times the amount of water for 2 hours, after cooling, add appropriate amount of water and grind it into a slurry to ob...

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Abstract

The invention discloses health-care bean curd with a red jujube taste and a preparation method of the health-care bean curd. The health-care bean curd is prepared from the raw materials such as soybean, red dates, sticky rice, brown rice, gingko, lily, semen sesami nigrum, rehmannia flower, fructus rosae laevigatae, brasenia schreberi, shanlucai (Chinese character), rhodiola rosea, grapestone and the like. The health-care bean curd has the beneficial effects that the product prepared from the soybean matched with various coarse cereals plays a complementary action when being eaten, is beneficial to absorption of a human body, and beneficial to health after being eaten for a long period of time, and is thick in jujube taste, and delicious. Thus, the commodity value of the product formed after being deeply processed is also improved.

Description

field of invention [0001] The invention relates to the field of food processing, more specifically to a tofu and a preparation method thereof. Background technique [0002] Soybean is an extremely rich and cheap food with protein content. But its situation was once embarrassing. Cooked soybeans are difficult to arouse people's appetite and will cause flatulence. People needed a better way to eat soybeans, and later, tofu was invented by making soy milk with brine. The birth of tofu completely changed the fate of soybeans. Tofu makes it easier for the human body to absorb and utilize soybean protein; the soft and flexible personality of tofu leaves a lot of room for creativity for Chinese who are good at cooking, so tofu has been made into a wide variety of dishes to suit different regions people's tastes and preferences. All of these sublimate ordinary soybeans. Today, it has a history of more than 2,100 years, and is deeply loved by the people of our country, neighbori...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 朱敏
Owner ANHUI JIASHILE FOOD PROCESSING
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