Health tofu skin containing Chinese herbal medicine formula and production process thereof

Abstract

The invention discloses health tofu skin containing a Chinese herbal medicine formula and a production process thereof. The health tofu skin contains Chinese herbal medicines, spices and auxiliary materials, wherein the Chinese herbal medicines and the spices are added to a tofu skin solidifying solution which plays the most critical role in a curdling step for preparing the health tofu skin and awater solution for soaking soybeans in a soaking step; and the auxiliary materials are added to soy milk in a pulping process for preparing the health tofu skin. The traditional Chinese herbal medicine formula, the spices and various vegetables are added to a manufacturing process of the tofu skin, and various vitamins and other components in the health tofu skin are increased. Pigments, variousadditives, chemical minerals and other components are not added in the production process of the health tofu skin, and the health tofu skin has delicious taste and fresh color and is one of healthy green foods capable of treating and preventing disease.

Description

technical field [0001] The invention relates to a health-care bean curd containing a Chinese herbal medicine formula and a production process thereof. Background technique [0002] Soybean production has a long history in our country, and its varieties are extremely diverse. It can be roughly divided into three categories: non-fermented soy products, fermented soy products and new soy products. Among them, non-fermented soy products can be divided into tofu, Semi-dehydrated soy products, marinated products, fried products, smoked products and dried products, fermented products can be divided into fermented bean curd and other categories. [0003] As we all know, during the processing of bean curds, coagulation liquid is essential, and it is also a key factor that determines the quality of bean curds, original flavor, delicious color and freshness. Therefore, making excellent coagulation liquid is the most critical factor for making excellent bean curds one ring. At present...

AI Technical Summary

Problems solved by technology

[0005] In the above-mentioned bean curd production method, the use of brine or gypsum as a coagulant for bean curd pulp has a big defect, which contains a large amount of chemical components and minerals, destroying the original flavor of bean curd, and long-term consumption , is very unfavorable to human health. Although the bean curd made with plant coagulant dot pulp does not contain chemical components and minerals, it is only green food. In addition to having edible value, it has no health care effect of treatment and disease prevention. Cannot be included in the ranks of health care food