Black sesame seed fragrant and hot fruit and vegetable composite soybean curd roll and preparation method thereof

Abstract

The present invention discloses a black sesame seed fragrant and hot fruit and vegetable composite soybean curd roll which is made from the following raw materials in parts by weight: soybeans 300-400 parts, dendrobium officinale water extract 30-40 parts, grape seed oil 1-2 parts, white pepper powder 5-7 parts, black sesame seeds 3-5 parts, porphyra granules 3-4 parts, fresh squeezed cherry juice 5-6 parts, pistacia vera 4-5 parts, zinnia elegans 3-4 parts, cephalanthus tetrandrus leaves 2-4 parts, rehmannia glutinosa 3-4 parts, haws 1-2 parts, and poria cum radix pini 1-3 parts, an appropriate amount of composite preservative solution, and an appropriate amount of water. The black sesame seed fragrant and hot fruit and vegetable composite soybean curd roll is prepared by firstly preparing soybean curd skin, then placing and soaking the soybean curd skin into the composite preservative solution, and then spreading special prepared sauce with a fragrant and hot taste on the surface of the soybean curd skin. The product is not easy to corrupt and has unique taste, the added black sesame seeds have rich flavor and efficacies of supplementing blood and improving eyesight, benefiting liver and nourishing hair, and preventing aging, and the added various Chinese herb medicines of rehmannia glutinosa, haws, etc. have efficacies of nourishing kidney and stopping thirst, clearing heat and relieving restlessness, and stimulating appetite and helping digestion.

Description

Technical field [0001] The invention mainly relates to the field of food processing, in particular to a black sesame and spicy fruit and vegetable tofu roll and a preparation method thereof. Background technique [0002] Soy products are the main source of people's intake of plant protein. They are more and more accepted by people because of their rich protein, unsaturated fatty acids and various trace elements. However, due to the limitations of traditional processing methods, soy products have low yields and poor hygiene quality. It is perishable and has a single taste, which cannot meet the needs of people. Studies have shown that the spoilage of soy products is mainly caused by bacteria and fungi, while sodium diacetate has a good inhibitory effect on bacteria, and the paraben complex ester has a good inhibitory effect on fungi. Effect; Therefore, the compound use of sodium diacetate and paraben complex ester has a good inhibitory effect on the spoilage of soybean product...

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