Cumin-baked dried bean curd and preparation method thereof

A technology of dried bean curd and cumin, applied in the field of food processing, can solve the problems of not satisfying consumers, not having health care effects, etc., and achieve the effects of being beneficial to heart health, unique flavor, and preventing premature aging.

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 ha

Method used

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Examples

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Embodiment Construction

[0019] A kind of dried bean curd roasted with cumin is characterized in that it is made of the following raw materials in parts by weight (kg):

[0020] 100 soybeans, 1 angelica, 0.8 light bamboo leaves, 1.2 Luo Han Guo, 1.4 lotus seed cores, 0.8 corn silk, 1.2 achnatherum flowers, 0.7 horse ear grass, 4 sunflower seeds, 4 almonds, 3 broad beans, 2.5 orange juice, 4 wheat germ powder, 6 sausages , cumin powder 20, rice vinegar 2, cola 90, gypsum 2.5, nutrition and health care liquid 22;

[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 fo...

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PUM

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Abstract

The invention relates to cumin-baked dried bean curd and a preparation method thereof. The cumin-baked dried bean curd is characterized by being prepared from the following raw materials in parts by weight: 100-110 parts of soybean, 1-2 parts of Chinese angelica, 0.8-1 parts of lophatherum gracile, 1-1.2 parts of siraitia grosvenorii, 1.2-1.4 parts of lotus seed core, 0.8-1 part of corn silk, 1-1.2 parts of achnatherum splendens flower, 0.5-0.7 parts of commelina hengalensis, 4-5 parts of sunflower seed, 3-4 parts of apricot kernel, 3-4 parts of broad bean, 2.5-3 parts of orange juice, 3-4 parts of wheat germ, 6-7 parts of sausage, 18-20 parts of cumin powder, 1-2 parts of rice vinegar, 80-90 parts of cola, 2-2.5 parts of gypsum and 20-22 parts of a nutritional health-care liquid. The dried bean curd is added with apricot kernel and other nuts which contain abundant unsaturated aliphatic acid, vitamin E and multiple trace elements, so that the dried bean curd is beneficial for heart health and is capable of preventing ageing; also cola is used for boiling the dried bean curd, so that the dried bean curd disclosed by the invention is unique in taste; and additionally, the dried bean curd disclosed by the invention contains multiple Chinese herbal medicines and have the efficacy of tonifying blood and activating blood, soothing liver and improving vision, and clear lung heat and moistening intestines.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to dried tofu, in particular to a dried tofu baked with cumin 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 purpose of the present invention is to provide a kind of dried bean curd roasted with cumin and its preparation method. The present invention has the characteristics of good taste, nutrition and health. [0004] The technical scheme adopted in the present invention is: [0005] A kind of dried bean curd roasted with cumin is characterized in that it is made of the following raw materials by weight: [0006] Soybean 100-110, Angel...

Claims

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Application Information

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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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