Lonicera fragrantissima subsp. standishii dried bean curd and production method thereof

Abstract

The invention discloses Lonicera fragrantissima subsp. standishii dried bean curd. The Lonicera fragrantissima subsp. standishii dried bean curd is produced by Lonicera fragrantissima subsp. standishii, soybean, caraway, brown rice, oat, water, cordyceps militaris, apple blossom, radix glycyrrhizae, mint leaf, corn stigma and sweet potato powder. A production method of the Lonicera fragrantissima subsp. standishii dried bean curd includes the steps of firstly, producing Lonicera fragrantissima subsp. standishii juice; secondly, producing mixed juice; thirdly, producing cereal-fruit vegetable pulp; fourthly, producing nutritional liquid; fifthly, producing filtrate; sixthly, evenly mixing the cereal-fruit vegetable pulp, the nutritional liquid, the filtrate and the sweet potato powder to obtain the Lonicera fragrantissima subsp. standishii dried bean curd. The Lonicera fragrantissima subsp. standishii dried bean curd has the advantages that the defect that traditional dried bean curd is single in flavor is broken through, fruit-vegetable cereal nutritional components such as the Lonicera fragrantissima subsp. standishii, the caraway, the brown rice and the oat are introduced into the raw materials of the dried bean curd, healthcare beneficial components such as the cordyceps militaris and the sweet potato powder are added, and the Lonicera fragrantissima subsp. standishii dried bean curd is unique in flavor, fragrant and refreshing, rich in various nutritional components such as protein, amino acid and trace elements, easy to digest and absorb and good in food therapy and healthcare effect.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a fitness fruit dried tofu and a preparation method thereof. Background technique [0002] Dried tofu is the abbreviation of dried tofu. It is a reprocessed product of tofu. It is a traditional Chinese delicacy. It is salty and refreshing, hard and tough, not bad after a long time, and convenient to eat. It is liked by consumers. [0003] Traditional dried tofu is made from a single soybean. During the production process, common seasonings such as salt and pepper are added. The taste is relatively simple. If you eat it for a long time, you will feel poor and boring. Along with the raising of people's living standard, more and more higher to the requirement of food, the dried bean curd with nutritional labeling and taste single can't satisfy people's demand. Contents of the invention [0004] The purpose of the present invention is to solve the above-mentioned deficien...

AI Technical Summary

Problems solved by technology

[0003] Traditional dried tofu is made from a single soybean. During the production process, common seasonings such as salt and pepper are added. The taste is relatively simple. If you eat it for a long time, you will feel that the taste is poor and boring, and its nutritional content needs to be enriched and strengthened.

With the improvement of people's living standards, the requirements for food are getting higher and higher, and dried tofu with single nutritional content and taste can no longer meet people's needs.