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Making process for Guanyin bean curd

A production process and technology of Guanyin tofu, which is applied in the field of food processing, can solve the problems of immature production technology and the like, and achieve the effects of convenient operation, simple processing technology and increasing appetite.

Inactive Publication Date: 2015-04-01
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production technology is not very mature, and there are still many areas for improvement

Method used

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Embodiment Construction

[0017] This specific embodiment adopts following technical scheme: its processing technology is as follows:

[0018] 1. Pick 100g of the fresh young leaves of Tofu Chai from that year and wash them;

[0019] 2. Use 90°C-95°C steam or hot air to kill the young leaves for 12 minutes;

[0020] 3. According to the tender leaves with a mass ratio of 1:5: water is put into a grinder and fully ground;

[0021] 4. Filter the ground semi-finished product with gauze, and take the filtrate;

[0022] Five, add 0.15% gelling agent (80%-90% medical calcium carbonate and 10%-20% potassium bicarbonate) 1g in filtrate, add 0.02% gluconolactone 0.5g simultaneously, stir;

[0023] 6. Let the above solution stand for 1-2 hours to get the finished product.

[0024] The ratio of the gluconolactone is adjusted according to the needs, and the color of the finished product will be different in color such as yellow, crimson, beige, light green, etc. according to the ratio.

[0025] The specific emb...

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PUM

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Abstract

The invention provides a making process for Guanyin bean curd, and relates to the technical field of processing foods. The making process for the Guanyin bean curd comprises the following steps: (1), picking up 50-150 g of fresh tender leaves of adjoining premna of the year, and cleaning; (2), de-enzyming the tender leaves for 10-15 min by utilizing steam or hot wind at the temperature of 90-95 DEG C; (3), putting the tender leaves and water in a grinding machine according to the mass ratio of 1 to 5, and fully grinding the tender leaves and water; (4), filtering the ground semi-finished product by using a gauze, and obtaining a filtrate; (5), adding 0.5-1.5 g of 0.15% gel (including 80%-90% medical calcium carbonate and 10%-20% potassium bicarbonate) in the filtrate, simultaneously adding 0.01-1.5 g of 0.02% glucolactone, and stirring uniformly; (6) leaving the solution to stand for 1-2 hours to obtain the Guanyin bean curd. According to the making process for the Guanyin bean curd, the processing technique is simple, the operation is convenient, and the color of bean curd can be randomly regulated as required so as to increase the appetite of eaters.

Description

Technical field: [0001] The invention relates to the technical field of food processing, in particular to a production process of Guanyin tofu. Background technique: [0002] Guanyin tofu, also known as grass tofu, is specially made from the leaves of the wild woody plant - Guanyin. This kind of wild tree is called rotten maid, and the local name is stinky lady. It is a perennial shrub. Because of its strong seasonality, small amount, rich nutrition, and it is wild in mountainous areas, it is pollution-free and precious. Guanyin tofu is dark green and slightly transparent. Can be cooked, the mouth is smooth and soft, fragrant and cool, it is a good product for heatstroke prevention and cooling. [0003] There are many ways to eat Guanyin tofu: it can be served cold, stir-fried, soup or soup. The simplest is cold salad: eat cold with sugar, balsamic vinegar, chili oil, sesame oil, monosodium glutamate, refined salt, ginger, scallions, etc.; or make soup with mushrooms, s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
Inventor 李晋玲王莉高宁梅玉卢莹胡娟
Owner ANHUI AGRICULTURAL UNIVERSITY
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