Chili and sour mango dried tofu and preparation method thereof

Abstract

A chili and sour mango dried tofu comprises the following components in parts by weight: soy bean 100-120, kidney bean 10-14, dried mango 3-5, chopped pepper 1-2, water shield 3-4, pumpkin flower 1-2, water chestnut starch 2-4, loofah 1-2, sorghum rice 4-6, gynostemma pentaphyllum 1-2, tree peony bark 1-2, Ixeris chinensis 1-2, Dendrobium flower 1-2, carrot 5-7, wild jujude seed 6-10, Codonopsis pilosula 1-2, and nutritional additives 5-7. The dried tofu blank is pickled in the chopped pepper and the nutritional additives to increase the chili flavor of the dried tofu and provide richer nutrition, wherein mango has the effects of benefiting the stomach, satisfying thirst and promoting urination, and tree peony bark has the effects of tranquilizing, cooling and ever reducing.

Description

technical field

[0001] The invention relates to hot and sour mango dried tofu, in particular to a hot and sour mango 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 hot and sour dried mango tofu and a preparation method thereof.

[0004] The present invention is achieved through the following...