Citrus 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 of flatulence, soybeans that are difficult to arouse people's appetite, etc., and achieve the effect of smooth taste, appetite promotion and strong taste

Inactive Publication Date: 2014-03-12
王开亮
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Problems solved by technology

But its situation was once embarrassing, boiled soybeans are d

Method used

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Embodiment Construction

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

[0017] 250 soybeans, 20 oranges, 30 grapefruits, 8 lemons, 35 corns, 25 yams, 20 red beans, 1 gallinaceae, 2 radish, 3 licorice, 2 vanilla, 1 cardamom, 8 apple cider vinegar, appropriate amount of gluconolactone, health care 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) Squeeze the pulp of oranges, grapefruits, and lemons, filter out the residue, and obtain material a;

[0021] (2) Wash and peel the yam, wash the corn and red beans, add 5 times the amount of water and bo...

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Abstract

The invention discloses a citrus flavor bean curd and a preparation method thereof. The citrus flavor bean curd is composed of raw materials including soybeans, tangerines, grapefruits, lemons, corns, Chinese yams, jumble beads, endothelium corneum gigeriae galli, semen raphani, glycyrrhiza uralensis, vanilla, amomum kravanh, apple vinegar and the like. The citrus flavor bean curd has the beneficial effects that a traditional harmful coagulator is not used and the green and natural bean curd with high quality and good mouth feel is produced. The prepared bean curd is aromatic in flavor, tender and smooth in mouth feel, and rich in taste, has the function of promoting the appetite, has the nutritional and health-care effect and is good for health.

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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IPC IPC(8): A23C20/02A23L11/45
Inventor 王开亮
Owner 王开亮
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