Nut flavor bean curd and preparation method thereof

A tofu and flavor technology, applied in the field of tofu and its preparation, can solve the problems that soybeans are difficult to cause people's appetite and flatulence, and achieve the effect of unique taste and rich nutrition

Inactive Publication Date: 2014-03-12
刘建良
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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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Experimental program
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Effect test

Embodiment Construction

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

[0017] 300 soybeans, 30 walnuts, 28 almonds, 32 almonds, 42 peanuts, 20 lotus seeds, 16 lilies, 10 black sesame, 6 lotus leaves, 8 green tea, 3 hawthorn cores, 4 sorrel, 2 rehmannia leaves, gluconic acid Appropriate amount of lactone, health additive 4, appropriate amount of water.

[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) Wash walnut kernels, almonds, almonds, peanuts, and black sesame, dry them, grind them through a 100-mesh sieve, and obtain material a;

[0021] (2) Wash the lotus seeds and lilies, add 8 ti...

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PUM

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Abstract

The invention discloses a nut flavor bean curd and a preparation method thereof. The nut flavor bean curd is composed of soybeans, walnut kernels, almonds, Badam, peanuts, lotus seeds, lilies, semen sesami nigrum, lotus leaves, green tea, Chinese hawthorn seeds, creeping oxalis, rehmannia glutinosa libosch and the like. The nut flavor bean curd and the preparation method thereof have the beneficial effects that the selected soybeans are immersed and ground into soybean milk; the walnut kernels, the almonds and the peanuts are ground into powder; water is added into other components including the lotus seeds, the lilies and the like to be ground into the paste; the paste is filtered to remove dreg and then is combined with the soybean milk; after a mixture is cooked, halogen is added; health-care traditional Chinese medicine components are added into the prepared materials and the prepared nut flavor bean curd has the advantages of unique taste, abundant nutrition, benefits to health and the like.

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): A23C20/02A23L11/65
Inventor 刘建良
Owner 刘建良
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