Bean curd of novel taste and nourishing function
A taste and nutrition technology, applied in plant protein processing, food preparation, food science, etc., can solve the problems of single nutrition, flat taste of tofu, labor, time and fuel, etc., and achieve the effect of various tastes and rich nutritional functions
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Embodiment 1
[0006] Embodiment 1: Tofu with soybean as the main raw material has a flavored additive, the flavored additive is chili powder, and its portion is 10% of soybean.
Embodiment 2
[0007] Embodiment 2: Tofu with soybean as the main raw material has a flavored additive, the flavored additive is animal meat powder, and its portion is 10% of soybean.
Embodiment 3
[0008] Embodiment 3 has the flavored additive in the bean curd with soybean as the main raw material, and the flavored additive is milk powder, and its portion is 10% of soybean.
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