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Spicy dried tofu having cattle bone flavor and preparing method thereof

A technology of beef bone and flavor, applied in the field of food processing, can solve the problems of not satisfying consumers and not having health care effects, and achieve the effect of increasing appetite and calcium content

Inactive Publication Date: 2019-04-19
麻城市龙腾生态农业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the dried tofu sold in the market does not have health care effects and cannot meet the needs of consumers.

Method used

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Examples

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Embodiment Construction

[0017] A spicy beef bone-flavored dried bean curd, which is characterized in that it is made of the following raw materials in parts by weight (kg): 100 soybeans, 1 perilla leaf, 3 sweet-scented osmanthus, 2.5 polygonatum odoratum, 2.2 broad bean shells, 3 loofahs, and seven kings 2, Chinese kidney grass 1.8, red back dish 5, fungus 5, beef bone 7, lotus root starch 4, red date 20, red pepper 7, olive oil 1, gypsum 2.8, nutritional health care liquid 22; Described nutritional health care liquid consists of the following parts by weight ( kg) raw materials: kudzu root 3, winter melon seeds 1, heterophylla 1.5, peach blossom 2, strawberry 11, cherry 12, chocolate 2, black tea 4, crab roe 11.

[0018] The preparation method is:

[0019] (1) Beat strawberries and cherries with 5-6 times of water, filter to remove slag, add kudzu root, winter melon seeds, heterophylla, peach blossom to the obtained juice, seal and soak for 6-7 hours, filter to remove slag, and collect the filtrate;...

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Abstract

Spicy dried tofu having cattle bone flavor and a preparing method thereof are disclosed. The spicy dried tofu is characterized by being prepared from, by weight, 100-120 parts of soybean, 1-2 parts ofperilla leaves, 2-3 parts of sweet osmanthus, 2.5-3 parts of fragrant solomonseal rhizome, 1.8-2.2 parts of seed-coat of broadbean, 3-4 parts of loofah sponge, 1-2 parts of Triostei Pinnatifidii Radix, 1.8-2 parts of root tuber and whole herb of Herminium lanceum, 4-5 parts of Gynura bicolor, 4-5 parts of wood ear, 7-8 parts of cattle bone, 3-4 parts of lotus root starch, 18-20 parts of Chinese date, 6-7 parts of red pepper, 1-2 parts of olive oil, 2.3-2.8 parts of gypsum and 20-22 parts of a nutrition healthcare liquid. Soup brewed with cattle bone is added to increase the calcium content ofthe dried tofu, and the added red pepper makes the dried tofu spicy and delicious, thus improving appetite. In addition, a plurality of Chinese herbal medicines are added so that the spicy dried tofuhas effects of nourishing yin, moistening the lung, tonifying the kidney and stomach, clearing and activating the channels and collaterals, and promoting qi circulation and blood circulation, and canstrengthen bodies after frequent eating.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a dried tofu, in particular to a spicy beef bone flavored dried tofu and a preparation method thereof. Background technique [0002] Dried tofu is a folk snack with a long history. It is made of soybean mixed with other raw materials. It is rich in nutrition and widely loved by consumers. But most of the dried tofu sold in the market does not have health care effect, and can not meet the needs of consumers. Contents of the invention [0003] The purpose of the present invention is to provide a spicy beef bone flavor dried bean curd and its preparation method, the present invention has the characteristics of good taste, nutrition and health. [0004] The technical solution adopted in the present invention is: a spicy beef bone flavor dried tofu, characterized in that it is made of the following raw materials in parts by weight: 100-120 soybeans, 1-2 perilla leaves, 2-3 sw...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 郝辉
Owner 麻城市龙腾生态农业股份有限公司
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