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Sauced dried bean curd capable of enriching blood and supplementing calcium and preparation method thereof

A technology for dry sauce and calcium supplementation, which is applied in the field of food processing, can solve the problems of no health care effect and can not satisfy consumers, etc., and achieves the effects of good palatability, rich aroma and rich nutrition.

Inactive Publication Date: 2015-01-14
HEFEI FENGLUOHE BEAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the dried tofu sold in the market does not have health care effects and cannot meet the needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] A dried sauce capable of nourishing blood and calcium, characterized in that it is made of the following raw materials in parts by weight (kg):

[0021] 200 soybeans, 20 cocoa beans, 10 almonds, 12 green beans, 14 apricots, 9 yacon, 20 oyster mushrooms, 5 shredded white radish, 22 maca powder, 3 propolis, 4 angelica, 2 turtle gum, 3 ginseng flowers, jujube seeds 2. Black blood vine 1, wind vine root 2, wheat bran 40, gypsum 4.5, lactic acid bacteria 0.4, nutrient stew soup 20;

[0022] The nutritious stewed soup is made from the following raw materials in parts by weight (kg): 15 peppers, 10 cinnamon bark, 9 matcha powder, 4 pumpkins, 5 peanuts, 4 Chinese kale, 20 beef bones, 5 water chestnut juices, and 8 soy sauces;

[0023] The preparation method is as follows: (1) Mix and pulverize pepper and cinnamon, mix with matcha powder, put into oven, bake at 180-190°C for 10-15 minutes, and then discharge;

[0024] (2) Peel the pumpkin, cut it into pieces, mix it wit...

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PUM

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Abstract

The invention relates to sauced dried bean curd capable of enriching blood and supplementing calcium and a preparation method thereof. The sauced dried bean curd is characterized by comprising the following raw materials in parts by weight: 200 to 210 parts of soybeans, 20 to 21 cocoa beans, 10 to 11 parts of almond, 12 to 13 parts of green beans, 14 to 15 parts of apricot, 9 to 11 parts of smallanthus sonchifolius, 20 to 21 parts of oyster mushroom, 5 to 6 parts of white radish strips, 22 to 25 parts of maca powder, 3 to 4 parts of propolis, 4 to 5 parts of Chinese angelica, 2 to 3 parts of glue of tortoise plastron, 3 to 4 parts of ginseng flower, 2 to 3 parts of spina date seeds, 1 to 2 parts of macrocarpa nucuma, 2 to 3 parts of root of Gourian clematis, 40 to 50 parts of wheat bran, 4.5 to 5 parts of gypsum, 0.4 to 0.5 part of lactobacillus and 20 to 25 parts of nutritional stewed soup. The sauced dried bean curd is good in palatability, strong in scent, rich in nutrients; by adding various fruits and vegetables, the sauced dried bean curd is rich in vitamins; meanwhile, by adding the maca powder, the sauced dried bean curd is rich in calcium and iron; by matching with Chinese angelica and glue of tortoise plastron, an effect of enriching the blood and supplementing the calcium can be achieved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to dried tofu, in particular to a dried soy sauce capable of nourishing blood and calcium and a preparation method thereof. Background technique [0002] Dried tofu is a folk snack with a long history. It is made of soybean mixed with other raw materials. It is rich in nutrition and widely loved by consumers. But most of the dried tofu sold in the market does not have health care effect, and can not meet the needs of consumers. Contents of the invention [0003] The purpose of the present invention is to provide a dried soy sauce capable of nourishing blood and calcium and a preparation method thereof. The present invention has the characteristics of good taste, nutrition and health. [0004] The technical scheme adopted in the present invention is: [0005] A dried sauce capable of nourishing blood and calcium, characterized in that it is made of the following raw...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 王朴
Owner HEFEI FENGLUOHE BEAN FOOD