Blood replenishing bean curd production process

Abstract

The present invention discloses a blood replenishing bean curd production process, and relates to the technical field of bean curd processing. The blood replenishing bean curd comprises the following raw materials by weight: 90-110 parts of high-quality soybeans, 10-20 parts of lactone, 120-140 parts of water, 150-180 parts of light salt brine, 50-70 parts of baking soda, 80-100 parts of white vinegar, 10-20 parts of white sugar, 101-147 parts of an ingredient, and 30-50 parts of a blood replenishing ingredient. The baking soda, the rice vinegar and the water are mixed, dust impurities attached to the skin of the high-quality soybeans can be effectively cleaned, the influence of the dust impurities on the quality of the bean curd made of the soybeans is reduced, the taste of the bean curd is adjusted by adding the white sugar, the astringent taste of the bean curd is adjusted, and the taste is better when the bean curd is eaten; and the bean curd is seasoned by juice obtained by crushing and pulping green onion and ginger, so that the bean curd can be more savoury and mellow, kelp is rich in fiber, has a toxin expelling effect and is absolutely beneficial to the body, and the addition of angelica sinensis and yolk can improve the taste of the bean curd and increase the blood replenishing effect of the bean curd. The blood-enriching and health-care effects are achieved on people of all ages.

Description

technical field [0001] The invention relates to the technical field of tofu processing, in particular to a production process of tofu with the effect of enriching blood. Background technique [0002] Tofu is a relatively common soy product and an important raw material for vegetarian dishes. However, some existing tofu is not accepted by younger children due to taste problems. It is accompanied by an astringent taste when eaten. Some tofu is produced In the process, brine or gypsum is used for pointing. Tofu made with brine has poor water retention and difficult to solidify. Although gypsum tofu is fine in texture, good in water retention, and easy to solidify, it lacks bean flavor and often has gypsum residue, which leads to tofu carryover. It has a gypsum smell, which affects its taste, and tofu is one of the channels for human body to supplement protein, but its effect is relatively single, and it does not have the effect of nourishing blood. Contents of the invention ...

AI Technical Summary

Problems solved by technology

[0002] Tofu is a relatively common soy product and an important raw material for vegetarian dishes. However, some existing tofu is not accepted by younger children due to taste problems. It is accompanied by an astringent taste when eaten. Some tofu is produced In the process, brine or gypsum is used for pointing. Tofu made with brine has poor water retention and difficult to solidify. Although gypsum tofu is fine in texture, good in water retention, and easy to solidify, it lacks bean flavor and often has gypsum residue, which leads to tofu carryover. It has a gypsum smell, which affects its taste, and tofu is one of the channels for human body to supplement protein, but its effect is relatively single, and it does not have the effect of nourishing blood

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