Wolfberry fruit-bean curd-egg custard and its making process

A production method, the technology of tofu custard, which is applied in food preparation, pharmaceutical formulations, medical preparations containing active ingredients, etc., can solve the problems of large loss of nutrients, low calcium absorption and utilization rate, single nutritional ingredients, etc., and achieve rich nutrition , good taste and simple production process
CN1985649AInactive Publication Date: 2007-06-27TIANJIN CHINESE & BRITISH NANOMETER TECH DEV
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Patent Information

Authority / Receiving Office
CN Β· China
Patent Type
Applications(China)
Current Assignee / Owner
TIANJIN CHINESE & BRITISH NANOMETER TECH DEV
Publication Date
2007-06-27
Estimated Expiration
Not applicable Β· inactive patent
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Abstract

The wolfberry fruit-bean curd-egg custard consists of bean curd, egg and wolfberry fruit in the weight ratio of 60 to 30 to 10 as well as seasoning in proper amount. Its production process includes the following steps: 1. mashing bean cured and mixing with egg, chopped scallion, ginger powder, salt, chicken essence and sesame oil via stirring; 2. adding washed wolfberry fruit; 3. steaming in a pot for 30-40 min; and 4. sterilizing and packing. The wolfberry fruit-bean curd-egg custard is rich in nutritious components, rich in fragrance and delicious.
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Description

(1) Technical field:

[0001] The invention relates to a nutritious food and a preparation method thereof, in particular to a goji berry tofu custard and a preparation method thereof. (two) background technology:

[0002] Lycium barbarum is sweet and bitter in nature and has a unique flavor. It has the effects of clearing away heat and detoxification, improving eyesight and liver, and anti-aging. It contains betaine, which is a tonic. According to measurements, every 100g of young leaf buds contains 83.5-87g of water, 3-5.8g of protein, and 5.3-8g of carbohydrates. It also contains a variety of vitamins, amino acids and so on. Tofu is high in nutrition, high in inorganic salts, low in fat, and low in calories. Its rich protein is conducive to enhancing physical fitness and increasing satiety. It is suitable for vegetarians and simple obese people; it can also reduce the concentration of lead in human blood. Eggs are rich in high-quality protein, with 12.7 grams of protein pe...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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