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A kind of lemon chocolate tofu and preparation method thereof

A chocolate and lemon technology, applied in the field of food processing, can solve the problems of single nutritional value and few tofu raw materials, and achieve the effects of bright color, preventing and skin pigmentation, and eliminating skin pigmentation.

Active Publication Date: 2016-04-27
重庆紫水豆制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Tofu is mainly processed from soybeans. Soybeans contain more protein and fat, so the nutritional value of tofu is also high. In real life, tofu has few raw materials and relatively simple nutritional value, which cannot satisfy people's demand for nutritionally diverse foods. needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] A lemon chocolate tofu is made from the following raw materials in parts by weight (kg):

[0020] 100 soybeans, 10 chocolates, 2 coffee powder, 5 pig brains, 1 lactose, 1 Hovenia dulcis, 0.8 gynostemma, 1 four-leaf ginseng, 1 acanthopanax, 0.7 cistanche, 5 lemons, 3 grapes, 2 sesame powder, 3 peas , nepeta 1, brine 1, nutritional additive 4;

[0021] The nutritional additive is made of the following raw materials in parts by weight (kg): 1 snow cherry seed, 2 tribulus terrestris, 2 water chestnut leaves, 4 astragalus leaves, 3 cucumbers, 10 purple rice, 1 black sesame, 10 minced chicken

[0022] The preparation method is as follows: (1) adding 4 times the amount of water to decoct the snow cherry seed, tribulus terrestris, water chestnut leaf and astragalus leaf on high heat for 1 hour and minute, press filter to remove the slag, and obtain the nutrient solution;

[0023] (2) Mix diced cucumber with minced chicken, soak purple rice and black sesame in hot water at 70°C...

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PUM

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Abstract

A lemon chocolate tofu is characterized in that it is made of the following raw materials in parts by weight: soybeans 100-110, chocolate 10-15, coffee powder 2-3, pig brain 5-6, lactose 1-2, Hovenia dulcis 1- 1.2, Gynostemma 0.8-1, Ginseng 1-2, Wujiapi 1-1.2, Cistanche 0.7-1, Lemon 5-6, Grape 3-4, Sesame powder 2-3, Pea 3-4, Nepeta 1 -1.1, brine 1-2, nutritional additives 4-5; the tofu of the present invention is bright in color and delicious, and the added lemon is rich in vitamin C, carbohydrates, calcium, phosphorus, vitamin B1, vitamin B2, boudinic acid hydrochloride, Citric acid, malic acid, hesperidin, naringin, coumarin, high-amount potassium element and low-amount sodium element etc., are very beneficial to human body, and have the effect of preventing and eliminating skin pigmentation, in addition, the present invention is in A variety of Chinese herbal medicines are added during the processing, which has the effects of promoting blood circulation and dredging collaterals, clearing away heat and diuresis, replenishing qi and invigorating the spleen, nourishing blood and dredging milk.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to tofu, in particular to a lemon chocolate tofu and a preparation method thereof. Background technique [0002] Tofu is the main raw material of vegetarian dishes in my country. It has always been welcomed by people and is known as "vegetable meat" by people. Tofu is mainly processed from soybeans. Soybeans contain more protein and fat, so the nutritional value of tofu is also high. In real life, tofu has few raw materials and relatively simple nutritional value, which cannot satisfy people's demand for nutritionally diverse foods. needs. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art and provides a lemon chocolate tofu and a preparation method thereof. [0004] The technical scheme adopted in the present invention is: [0005] A lemon chocolate tofu is characterized in that it is made from the following raw materials in parts...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 罗捷华
Owner 重庆紫水豆制品有限公司
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