Sauced fruit and vegetable compound bean curd balls and preparation method thereof

Abstract

The invention discloses sauced fruit and vegetable compound bean curd balls which are prepared from the following raw materials in parts by weight: 180-200 parts of soybeans, 30-40 parts of dendrobium candidum aqueous extract, 7-8 parts of purple sweet potato whole flour, 6-7 parts of canna edulis ker starch, 9-11 parts of camellia oil, 10-15 parts of sagittaria sagittifolia slurry, 8-10 parts of shrimp paste, 5-8 parts of peas, 10-15 parts of waxberry pulp, 1-2 parts of cordyceps militaris, 3-4 parts of honeysuckle, 2-3 parts of platycodon grandiflorum, 3-4 parts of folium mori, 2-3 parts of fruits of Chinese wolfberries and a proper amount of a compound preservative solution and water. According to a preparation method of the sauced fruit and vegetable compound bean curd balls disclosed by the invention, tofu pudding and refined shrimp paste are mixed and cured to prepare balls and then bean curd balls are put in the compound preservative solution to be soaked, so that the product is hard to decay. Finally, the beancurd balls are wrapped by special spice slurry and inner and outer flavors are mixed, so that the taste is good. The added sagittaria sagittifolia slurry has the functions of preventing and resisting cancer and strengthening heart and moistening lung. The added Chinese herbal medicines such as honeysuckle, platycodon grandiflorum and the like have the functions of platycodon grandiflorum and dispersing the lung and expelling wind.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to a sauce-flavored fruit and vegetable composite bean curd ball and a preparation method thereof. Background technique [0002] Soybean products are the main source of people's intake of vegetable protein. It is more and more accepted by people because of its rich protein, unsaturated fatty acids and various trace elements. However, due to the limitation of traditional processing methods, soy products have low yield and poor hygienic quality. It is perishable and has a single taste, which cannot meet people's needs; research shows that the deterioration of soybean products is mainly caused by bacteria and fungi, while sodium diacetate has a good inhibitory effect on bacteria, and paraben complex esters have a good inhibitory effect on fungi Therefore, the combined use of sodium diacetate and paraben complex ester has a good inhibitory effect on the spoilage microorganisms ...

AI Technical Summary

Problems solved by technology

[0002] Soybean products are the main source of people's intake of vegetable protein. It is more and more accepted by people because of its rich protein, unsaturated fatty acids and various trace elements. However, due to the limitation of traditional processing methods, soy products have low yield and poor hygienic quality. It is perishable and has a single taste, which cannot meet people's needs; research shows that the deterioration of soybean products is mainly caused by bacteria and fungi, while sodium diacetate has a good inhibitory effect on bacteria, and paraben complex esters have a good inhibitory effect on fungi Therefore, the combined use of sodium diacetate and paraben complex ester has a good inhibitory effect on the spoilage microorganisms of soybean products