Preparation method of premna leaf tofu

A kind of technology of bean curd leaves and production method, which is applied in the field of food processing, can solve the problems of difficulty in mass production, retention technology, and no breakthrough in the production method of leaf tofu, etc., and achieve the effect of easy operation and simple production method

Inactive Publication Date: 2010-10-27
吴季生
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Problems solved by technology

However, no breakthroughs have been made in the production methods of leaf tofu. Although there are many patents, they

Method used

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Experimental program
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Embodiment Construction

[0029] How to make Tofu Chai Leaf Tofu:

[0030] (1), Pulping: the picked fresh leaves are rinsed with tap water, drained, weighed, placed on the grid of the steam boiler for airtight fumigation for 8-10 minutes, or the steam boiler is fumigated by the steam delivered for 10-15 minutes, Through the conveyor belt or directly sent to the crusher for crushing, mixed with water at a weight ratio of 1:14-15.8, homogenized with a beater (or homogenizer, colloid) and then transported to Separator, extrusion, the filter residue is transported back to the original mixing tank and re-pulled for 5 minutes, then sent to the separator for filtration, and the filter residue is dried in the sun and used as feed;

[0031] (2), agglutination of slurry: filtrate is more than 5.8 after detecting pH, fine-tuning with 5% NaOH immediately if not enough, then add 1% biogel agent and 0.015% biogel agent coagulation accelerator according to volume ratio, with 8 -15 circles per minute, stirring for 3 ...

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PUM

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Abstract

The invention discloses a preparation method of premna leaf tofu, which is characterized by selecting fresh premna leaves, cleaning, then controlling the temperature to be 80 to 100DEG C, fumigating for 5 to 15min in a closed way, smashing the fumigated fresh leaves, mixing the leaves with water in the weight part ratio of 1:15 to 20, filtering to obtain filtrate; the filtrate is acid after being sterilized, adjusting the pH value to be 5 to 6.7, then adding 0.8 to 1.5 percent of bio gel and 0.012 to 0.017 percent of bio gel accelerator according to the volume ratio, stirring for 2 to 5min, staying still for 10 to 20min, sterilizing, packaging to obtain a finished product. The tofu prepared by the method is natural, fresh, tasty and healthy, and the preparation method is simple and is easy to operate.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing bean curd bean curd. Background technique [0002] Folks homogenize the leaves of Prema microphella according to a certain ratio of feed and water, and after the homogenate is filtered, the pH is adjusted to slightly neutral (Ph5. The aqueous solution of ash foam, after being fully stirred, is left to stand for 10-20 minutes, which is known as "Bambusadoufu or Bambusa beam curad" by the folks. This kind of pure natural product has bright green, crisp and tender feeling without other polysaccharide substances , The peculiar smell of the tofu made, except for the grassy smell, even the tofu made of soybeans is incomparable. Since modern times, scientific and technological personnel engaged in food work have based on stories widely circulated among the people since the Tang, Song, Yuan, Ming, and Qing Dynasties and "Biography of Classics and History" (Tang Dyna...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L33/00
Inventor 吴季生
Owner 吴季生
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