Method for making dried bean curd with a rose aroma

Abstract

The invention discloses a method for making dried bean curd with a rose aroma. The method is characterized by including the following steps: grinding beans into pulp; boiling the pulp; solidifying; wrapping; boiling in brine and freezing. The dried bean curd with the rose aroma can be made by boiling the bean curd in brine ingredients with rose petals; and the dried bean curd with the rose aroma contains multiple minerals for supplementing calcium, preventing osteoporosis caused by calcium deficiency and promoting the development of bones, is very beneficial to the growth of bones of children and old people, also has the effects of promoting qi circulation and relieving depression, smoothing blood and relieving pain, and can also be eaten by patients suffering from stomachache due to emotional depression and the hyperactive liver-qi attacking the stomach, reduced appetite, nausea and retching, irregular menstruation and tumble pains.

Description

technical field

[0001] The invention relates to a method for manufacturing dried tofu, in particular to a method for manufacturing rose-flavored dried tofu. Background technique

[0002] Dried tofu is a reprocessed product of tofu. It is salty, fragrant and refreshing, hard and tough, and will not go bad after a long time. Dried tofu is rich in nutrients, containing a lot of protein, fat, carbohydrates, and also contains calcium, phosphorus, iron and other minerals needed by the human body. Salt, fennel, Chinese prickly ash, aniseed, dried ginger and other seasonings are added to dried tofu during the production process.

[0003] For example, the Chinese invention patent "A Production Method of Soybean Protein Jerky" with application number 201210504615 discloses a production method of soybean protein jerky, including the following steps: Step 1, material selection; Step 2, cutting; Step 3 Step 4, cooling down; Step 5, packaging; Step 6, sterilization; Step 7, inspection ...