Vinegar-flavored river snail dried bean curd and preparation method thereof

Abstract

The invention discloses a vinegar-flavored river snail dried bean curd. The dried bean curd is prepared from the following raw materials in parts by weight: 55-60 parts of black soybeans, 10-12 parts of peas, 60-65 parts of soybeans, 5-7 parts of nutrient additives, 7-8 parts of river snail meat, 3-4 parts of rice vinegar, 1-1.2 parts of Chinese caterpillar fungus, 4-5 parts of smoked plums, 7-10 parts of fermented bean curds, 8-9 parts of broccolis, 1-1.5 partsroot greenbrier leaves, 2-3 parts of Chinese hibiscus, 5-7 parts of fungus juice, 8-10 parts of egg sponge cakes, 2-2.3 parts of tangerine seeds, 1-1.6 parts of sweet basil herbs, 10-12 parts of peeled corn, 7-9 parts of holboellia latifolia, 4-5 parts of dried mushrooms, 13-15 parts of steamed breads, and an appropriate amount of almond oil. The method for preparing the dried bean curd disclosed by the invention comprises the steps of sprinkling the almond oil and the fungus juice on the surfaces of dried bean curd embryos and mixing and baking the dried bean curd embryos. The taste of the dried bean curd is enriched, the dried bean curd also has rich health-care value, the chinaroot greenbrier leaves can dispel the wind, promote urination and remove toxicity, the tangerine seeds can alleviate qi for relieving pain, and the sweet basil herbs can alleviate middle warmer, spleens and stomachs.

Description

technical field [0001] The invention relates to vinegar-flavored escargot dried tofu, in particular to a vinegar-flavored escargot dried tofu and a preparation method thereof. Background technique [0002] Foods made of soybeans are the best food for patients with high blood pressure, diabetes, obesity, etc. to keep fit, and regular consumption of soybean products can also help prevent male prostate cancer. Dried tofu is a kind of soy product that most people like. At present, most of the production methods of dried tofu are traditional soaking, grinding, adding gypsum to make tender tofu, and then extruding into dried tofu. The ingredients are simple, the pattern is single, and the variety is limited. , does not meet the taste needs of modern people. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art, and provides a vinegar-flavored escargot dried tofu and a preparation method thereof. [0004] The present invention is achieved ...

AI Technical Summary

Problems solved by technology

Dried tofu is a kind of soy product that most people like. At present, most of the production methods of dried tofu are traditional soaking, grinding, adding gypsum to make tender tofu, and then extruding into dried tofu. The ingredients are simple, the pattern is single, and the variety is limited. , does not meet the taste needs of modern people