Chili and sour mango dried tofu and preparation method thereof

A technology of dried mango and mango is applied in the field of hot and sour mango dried bean curd and its preparation, which can solve the problems of limited variety, single pattern, not meeting the taste needs of modern people, etc., and achieve the effects of enriching nutrition and increasing spicy taste.

Inactive Publication Date: 2014-10-15
JINCAIDI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A hot and sour mango dried tofu is characterized in that it is made from the following raw materials in parts by weight:

[0024] 120 soybeans, 14 kidney beans, 5 dried mangoes, 1 chopped pepper, 3 water shields, 2 pumpkin flowers, 2 water chestnut powder, 1 loofah, 6 sorghum rice, 1 Jiaogulan, 2 peony bark, 1 bitter gourd, 2 dendrobium flowers, carrots 5. Suanzaoren 10, Codonopsis 1, nutritional additive 7;

[0025] The nutritional additive is made from the following raw materials in parts by weight:

[0026] Chicken Neijin 2, stick grass 1, cucumber leaves 2, notopterygium 3, water chestnut 10, chicken bone 13, seafood soup 15, coconut shell 2, zong leaves, some beer;

[0027] The preparation method is as follows: (1) Shell the water chestnut, put it into a steamer, spread a layer of zong leaves on the bottom of the cage, steam for 25 minutes on medium and high heat, take it out, and grind it into water chestnut mud for later use;

[0028] (2) Wash, dry and grind ga...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/40A23L11/45
Inventor 麻志刚
Owner JINCAIDI FOOD CO LTD
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