Filling type leaf protein bean curd and method for processing and producing the same

Abstract

The invention provides a filling type leaf protein bean curd and preparation method thereof. The product uses high-quality fresh grass or green hay or forage plants of leaf vegetables and soybean as raw materials and the process flow includes the following steps: (1) producing paste of leaf protein capable of renaturating and soybean milk; (2) boiling soybean milk; (3) diluting leaf protein paste; (4) mixing soybean milk with leaf protein solution; (5) adding coagulant; (6) filling; (7) thermal coagulating and shaping. The color of the product varies from tiny green to light green, the quality is fine and smooth, the product is rich in chlorophyll, carotene and other vitamins, the nutrition value is better than common filling bean curd, and has a preservation character same with other filling bean curds. The invention provides important pathways for producing human daily food using a large amount of leaf protein, for producing leaf protein products with high-efficiency and low-energy consumption, for producing leaf protein foods with high water contents in large-scale, for producing leaf protein bean curd capable of transporting for long distances and preserving on shelf for long times.

Description

Technical field [0001] The invention relates to a tofu-like processed food produced by using fresh pasture grass, green hay or leafy vegetable feed plants as main or important raw materials, adding appropriate amount of soybeans, and adopting a method of liquid filling, heating and solidification, and a processing method thereof . technical background [0002] Facing the ever-increasing population pressure and the improvement of people's living standards, the development of protein resources to meet the needs of human life and production has become a long-term and arduous task for countries all over the world, especially China, which has a shortage of per capita arable land. task. Plant leaves are considered to be the largest and cheap renewable protein resource on the earth. From the perspective of amino acid balance, the quality of leaf protein is similar to that of soybean protein, and leaf protein is rich in chlorophyll, carotene, VE and other vitamins, such as It can ...

AI Technical Summary

Problems solved by technology

However, due to the technical characteristics of this invention, it can only produce plated tofu, but not canned tofu, so there are limitations in quality assurance, and it is not convenient for large-scale centralized production

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