Health-caring and freshness-retaining bean curd containing squillid head and squillid shell and preparation method thereof

Abstract

The invention relates to a health-caring and freshness-retaining bean curd containing squillid heads and squillid shells and a preparation method thereof. Raw materials of the beverage includes, by weight, 55-75% of soybean, 15-25% of cyperus esculentus, 2-5% of a squillid fermentation liquid, 3-6% of glucosamine hydrochloride and 5-9% of caryopteris incana juice. The bean curd is prepared from above raw materials in different processing methods, is high in production rate, is good in elasticity, is strong in toughness, is not liable to break, is fine in texture and is delicious in taste. Not only are problems that the squillid enzymolysis protein liquid is thick in bitter and fishy smell and cannot be used as a food base material solved, but also the bean curd is better in health-caring value and meanwhile is more unique in flavor, is long in preservation time and shelf life and is high in edible safety. The bean curd, when being eaten often, can enhance human body immunity, can improve physiological functions, can reduce glucose and fat, has an anti-microbial effect and an anti-inflammation effect, has an anti-cancer and anti-aging function, can prolong life, can alleviate osteoporosis, can prevent diseases in heart and cerebral vessels and alimentary canals and the like, allows waste materials to be comprehensively reused, and has huge social, ecological, environmental and economic benefits.

Description

technical field [0001] The invention relates to a kind of tofu and a preparation method thereof, in particular to a fresh-keeping health-care tofu containing mantis shrimp heads and mantis shrimp shells and a preparation method thereof. Background technique [0002] Tofu originated in China, and it is said that it originated in the Han Dynasty, and it has been around for about 2,000 years. It has been loved by people for its rich nutrition, delicate texture, convenient cooking and low price. However, the development of production technology is extremely slow. So far, the production method of tofu has basically not changed much. Brine, δ-gluconolactone or gypsum are still used as coagulants to condense protein into tofu. These coagulants are all chemical compounds. According to relevant reports, long-term consumption of tofu products made with such coagulants has been proved to be harmful to human health. And there is a certain beany smell, easy to break, easy to rot and go...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of fresh-keeping health-care tofu containing mantis shrimp head and mantis shrimp shell and its preparation method in view of the shortcomings in the development and utilization of mantis shrimp head and mantis shrimp shell, which not only solves the bitter smell of mantis shrimp fermentation liquid Heavy, poor flavor, can not be used as a food base, and overcome the beany smell, while making tofu more comprehensive and rich in nutritional and health components, more unique flavor, better taste, better quality, and obvious fresh-keeping effect, long shelf life , high food safety