Tendon bone-strengthening fruit and vegetable compound bean curd rolls and preparation method thereof

Abstract

The invention discloses tendon bone-strengthening fruit and vegetable compound bean curd rolls which are prepared from the following raw materials in parts by weight: 300-400 parts of soybeans, 30-40 parts of dendrobium officinale aqueous extract, 8-10 parts of sorghum rice, 6-8 parts of dried prunes, 6-7 parts of coconut fiber fruit particles, 10-13 parts of tomato juice, 8-9 parts of beef tendons, 4-6 parts of yak bones, 5-6 parts of dried bitter gourd slices, 2-3 parts of tanakaea omeiensis, 1-2 parts of ligusticum wallichii, 2-3 parts of salviae miltiorrhizae, 3-4 parts of forsythia roots, 1-3 parts of prunus humilis bunge leaves and a proper amount of a compound preservative solution and water. The preparation method for the tendon bone-strengthening fruit and vegetable compound bean curd rolls disclosed by the invention comprises the steps: firstly preparing soybean milk skin; then putting the soybean milk skin in the compound preservative solution to be soaked; and then coating the surface of the soybean milk skin with special sauce to prepare the bean curd rolls. Therefore, the product is hard to decay and unique in taste. The added beef tendons and yak bones have the functions of strengthening tendons and bones and resisting oxidization and aging. The added Chinese herb medicines such as ligusticum wallichii, salviae miltiorrhizae and the like have the functions of promoting circulation of qi and opening depression and nourishing the blood and calming the nerves.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to a compound bean curd roll made of tendon and bone strengthening fruit and vegetable 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 sp...

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