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Ginger pop taro bean curd and preparation method thereof

A technology of taro and ginger juice, which is applied in the field of taro tofu with ginger juice and its preparation, and the field of tofu, which can solve the problems of single nutritional value and few raw materials of tofu, and achieve the effects of enhancing immune function, good auxiliary effect, and protecting teeth

Inactive Publication Date: 2014-10-15
许炜
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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

[0018] A kind of taro tofu in ginger sauce is made from the following raw materials in parts by weight (kg):

[0019] Soybean 100, Taro 20, Tianji Huang 0.8 Rhodiola 1, Turmeric 0.8, Hedi 1 、 Crab meat 3, blood glutinous rice 3, wakame 2, purple cabbage 1, acacia flower 0.9, banana 3, ginger 2, rich vegetables 2, corn oil 1, red bean powder 4, duck meat 4, brine 1, nutritional additives 4;

[0020] The nutritional additive is made of the following raw materials in parts by weight (kg): pineapple leaf 1, rag cotyledon 2, astragalus leaf 2, dandelion 4, tomato sauce 3, beef bone 8, sea cucumber 1, duck meat 10, king oyster mushroom 10

[0021] The preparation method is as follows: (1) Add pineapple leaves, rag cotyledons, astragalus leaves, and dandelion with 4 times the water and boil for 1 hour and minutes, filter to remove residue, and obtain nutrient solution; mash duck meat, sea cucumber and apricot abalone Sun-dried and sliced ​​mushrooms for later use;

[0022] (2) ...

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PUM

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Abstract

The present invention discloses a ginger pop taro bean curd, which is prepared from the following raw materials by weight: 100-110 parts of soybean, 20-30 parts of taro, 0.8-1 part of hypericum japonicum thunb, 1-1.2 parts of kirilow rhodiola root and rhizome, 0.8-1 part of curcuma, 1-2 parts of lotus pedicle (b), 3-4 parts of crab meat ( / b), 3-4 parts of blood glutinous, 2-3 parts of undaria pinnitafida, 1-1.1 parts of purple cabbage, 0.9-1.1 parts of robiniae, 3-4 parts of bananas, 2-3 parts of fresh ginger, 2-3 parts of gynura divaricata, 1-2 parts of corn oil, 4-5 parts of red bean flour, 4-5 parts of duck meat, 1-2 parts of brine and 4-5 parts of nutritional additives. The bean curd in the present invention has strong fragrance. The added taro contains a plurality of trace elements that can enhance the body's immune function. The bean curd can be used as staple food of regular medicated diet for prevention and treatment of cancer, has good assistant effect for the rehabilitation process after cancer surgery or postoperative radiotherapy and chemotherapy, and has functions of teeth cleaning, dental caries preventing and teeth protecting. In addition, in the production process of the present invention, a plurality of Chinese herbs are added to provide efficacy of strengthening spleen and stomach, regulating middle energizer qi, dispelling wind-evil, activating blood circulation, removing summer-heat and eliminating dampness.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to tofu, in particular to taro tofu with ginger juice 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 taro bean curd with ginger juice and a preparation method thereof. [0004] The technical scheme adopted in the present invention is: [0005] A taro tofu in ginger sauce is made from the following raw materials in parts by ...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 许炜
Owner 许炜
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