Seafood dried bean curd and preparation method thereof

A technology of dried tofu and seafood, which is applied in the field of food processing, can solve the problems of not satisfying consumers and not having health care effects, and achieve the effect of comprehensive nutrition and reasonable and scientific formula

Inactive Publication Date: 2014-08-13
淮南市碗碗香豆业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the dried tofu sold in the market does not have health care effects and cannot meet the needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] A seafood dried tofu is characterized in that it is made from the following raw materials in parts by weight (kg):

[0020] Soybean 400, Mung bean 35, Rehmannia glutinosa 0.6, Ophiopogon japonicus 0.8, Cynomorium 0.9, Panda Dahai 1.2, Mimeng flower 0.8, Gentongcao 1.1, Big Blackhead Grass 1.3, Grape 11, Lychee 9, Shrimp 20, Butter 3, Seaweed 85 , rice 40, soy sauce 13, gypsum 10, nutritional health care solution 35;

[0021] The nutrition and health care solution is made of the following raw materials in parts by weight (kg): 3 kudzu root, 1 winter melon seed, 1.5 heterophylla, 2 peach blossom, 11 strawberry, 12 cherry, 2 chocolate, 4 black tea, and 11 crab roe;

[0022] The preparation method is as follows: (1) add 5-6 times of water to strawberries and cherries to beat, filter to remove slag, add kudzu root, winter melon seeds, heterophylla, peach blossom to the obtained fruit juice, seal and soak for 6-7 hours, filter to remove slag, Collect the filtrate;

[00...

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PUM

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Abstract

The invention discloses seafood dried bean curd and a preparation method thereof. The seafood dried bean curd is prepared from the following raw materials in parts by weight: 400-440 parts of soybean, 30-35 parts of mung bean, 0.6-0.7 part of rehmannia glutinosa flower, 0.8-1 part of radix ophiopogonis, 0.8-0.9 part of cynomorium songaricum, 1-1.2 parts of semen sterculiae lychnophorae, 0.8-1 part of flos buddlejae, 1-1.1 parts of aeschynomene indica, 1.2-1.3 parts of all grass of pendulousflower elsholtzia, 10-11 parts of grape, 8-9 parts of lichee, 20-22 parts of peeled shrimp, 3-4 parts of butter, 80-85 parts of laver, 40-45 parts of cooked rice, 12-13 parts of soy, 9-10 parts of gypsum and 30-35 parts of a nutritional health-care liquid. By adding cooked rice and multiple fruits, the seafood dried bean curd integrates rich fruit fragrance and rice fragrance, is fragrant in mouthfeel; also the formula is reasonable and scientific, and nutrition is comprehensive; and additionally, the seafood dried bean curd has health-care function, and has the efficacy of nourishing yin and moistening lung, benefiting intestines and tonifying kidney, nourishing liver and improving eyesight after being eaten frequently.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to dried tofu, in particular to dried tofu with seafood and a preparation method thereof. Background technique [0002] Dried tofu is a folk snack with a long history. It is made of soybean mixed with other raw materials. It is rich in nutrition and widely loved by consumers. But most of the dried tofu sold in the market does not have health care effect, and can not meet the needs of consumers. Contents of the invention [0003] The object of the present invention is to provide a dried seafood bean curd and a preparation method thereof. The present invention has the characteristics of good taste, nutrition and health. [0004] The technical scheme adopted in the present invention is: [0005] A seafood dried tofu is characterized in that it is made from the following raw materials in parts by weight: [0006] Soybean 400-440, Mung bean 30-35, Dihuanghua 0.6-0.7, O...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 完颜永安
Owner 淮南市碗碗香豆业有限公司
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