Guanyin bean curds and preparation method thereof

The technology of Guanyin tofu and tofu chai leaves, which is applied in the field of Guanyin tofu and its preparation, can solve the problems of lack of preparation distance, difficult tofu and chai, and the limitation of industrialized production of Guanyin tofu, etc. The effect of favoring commercialization

Inactive Publication Date: 2015-03-25
汪孟辉
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  • Summary
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  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Doufuchai has a long history as the raw material of Guanyin tofu, but only experienced masters can guarantee its color and nutrition, and there is no unified and standardized preparation process. Therefore, the production of Guanyin tofu is limited. Industrialized production, it is difficult to fully deliver the value of tofu firewood

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The Guanyin bean curd mainly comprises the following components in parts by weight: 100 parts of tofu chai leaves (twigs of tofu chai), 2 parts of calcium carbonate, 2 parts of tea polyphenols, 0.5 parts of magnesium carbonate, and 2 parts of agar.

Embodiment 2

[0017] A Guanyin bean curd mainly includes the following components in parts by weight: 130 parts of tofu chai leaves (twigs of tofu chai), 3 parts of calcium carbonate, 3 parts of tea polyphenols, 1 part of magnesium carbonate, and 5 parts of agar.

Embodiment 3

[0019] The Guanyin bean curd mainly comprises the following components in parts by weight: 110 parts of tofu chai leaves (twigs of tofu chai), 2 parts of calcium carbonate, 2 parts of tea polyphenols, 0.5 parts of magnesium carbonate, and 3 parts of agar.

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PUM

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Abstract

The invention relates to Guanyin bean curds and a preparation method thereof. The Guanyin bean curds mainly comprise the following components in parts by mass: 100-130 parts of premna microphylla (twigs of premna microphylla), 2-3 parts of calcium carbonate, 2-3 parts of tea polyphenol, 0.5-1 part of magnesium carbonate and 2-5 parts of agar. The invention provides the standardized and quantified Guanyin bean curds and the preparation method thereof. The Guanyin bean curds are not cooked, so that the nutrients of premna microphylla are effectively retained, the medicinal value of the Guanyin bean curds are maximized, and the Guanyin bean curds can be produced in batches, thereby facilitating commercialization of the Guanyin bean curds.

Description

technical field [0001] The invention relates to the technical field of food, in particular to Guanyin tofu and a preparation method thereof. Background technique [0002] Tofuchai is a perennial deciduous shrub belonging to the Verbenaceae family. It is mainly distributed in the south of the Yangtze River Basin. Tofuchai is rich in resources and has strong growth ability. The whole body of Tofu Chai is a treasure, and its roots, stems, and leaves can be used as medicine. It is a plant that can be used as both medicine and food. effect. [0003] Doufuchai has a long history as the raw material of Guanyin tofu, but only experienced masters can guarantee its color and nutrition, and there is no unified and standardized preparation process. Therefore, the production of Guanyin tofu is limited. In industrialized production, it is difficult to fully deliver the value of tofu firewood. Contents of the invention [0004] The present invention aims at the above problems, and the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
Inventor 汪孟辉
Owner 汪孟辉
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