Vegetables pickled with tomato and whole soybean product

Abstract

A whole soybean-tomato paste with rich nutrients and strong fragrant and sweet smell is prepared from whole soybean particles, whole soybean juice, salted whole soybean paste and tomato sauce. Its preparing process is also disclosed.

Description

Full Fat Soy Bean Dishes with Tomato Pickles technical field The invention belongs to the technical field of food or food material, and in particular relates to a method for making tomato pickles by using full-fat soybean bean dish. The international patent classification number is A23L1 / 00. Background technique According to the findings of the National Ministry of Health, Chinese people generally lack protein, and protein is one of the basic substances of human life, which determines human life and physical fitness, and full-fat soybeans are rich in more than 35% of protein. And there are 18 kinds of amino acids, carotene, vitamins, and minerals that cannot be synthesized by various types of people; all the ingredients contained have been confirmed by the food ingredient table of the Institute of Nutrition and Food Hygiene, Chinese Academy of Preventive Medicine (published in June 2004)85 The composition of % ranks first; for this reason, the Ministry of Health of the Peo...

AI Technical Summary

Problems solved by technology

At present, domestic production of full-fat soybeans is limited to water-fat products (tofu, dried tofu), bean curd skin and miso. They are of a single variety, mainly rich in ingredients whose chemical structure has been changed by additives, and are difficult to blend into other foods. , the retention period is short, it is inconvenient to eat, and the utilization rate of active ingredients in soybeans is low, so a lot of food is wasted, such as bean curd dregs are used as leftovers as feed or discarded; The demand for vegetarianism has begun to increase, but the lack of vegetarian varieties on the market cannot meet the needs of vegetarians and religious people