Processing method of chinquapin seed and green tea bean curd

Abstract

The invention relates to the field of food processing, and particularly discloses a processing method of chinquapin seed and green tea bean curd. The processing method comprises the following steps: (a) weighing chinquapin seed powder and green tea powder at the mass ratio of 3 to (0.5-1.5), mixing and adding water with the weight being 8-12 time of that of the mixture to the mixture for modulating into paste; and (b) suffocating the paste in high-pressure steam for 3-5 minutes, taking out and cooling to obtain the chinquapin seed and green tea bean curd. A certain amount of green tea powder is added to the chinquapin seed powder to be used as the raw material for processing and preparing the chinquapin seed and green tea bean curd, so that the prepared chinquapin seed and green tea bean curd has a slight tea aroma; and meanwhile, the chinquapin seed powder is subjected to deacidification, astringency removal and decolorizing treatment, so that a prepared dish is relatively cool and tasty to eat, has the light green color and luster, and is nutrient and healthy. Therefore, the chinquapin seed and green tea bean curd is popular among people.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method of japonica green tea tofu. Background technique [0002] Bitter oak tofu is a food in the south of my country. It is not tofu processed from soybeans in the traditional sense, but because it is gelatinous or agar-like, and it is processed with the seeds of the bitter oak tree. The raw material is therefore called bitter mango tofu. Concretely, the processing flow of the tofu is as follows: firstly, crack the Chinese chestnut-like chestnuts on the bitter Chinese tree, remove the fur shell and take out the Chinese mango seeds, and then soak the Chinese mango seeds, refine them, filter, heat and cool them. Coagulate and cut into pieces to get the bitter mango tofu. The prepared bitter mango tofu exudes a natural aroma. However, the original ecologically processed bitter mango tofu will have a slightly astringent taste and black color, which greatly limits the qual...

AI Technical Summary

Problems solved by technology

Concretely, the processing flow of the tofu is as follows: firstly, crack the Chinese chestnut-like chestnuts on the bitter Chinese tree, remove the fur shell and take out the Chinese mango seeds, and then soak the Chinese mango seeds, refine them, filter, heat and cool them. Coagulate and cut into pieces to get the bitter mango tofu. The prepared bitter mango tofu exudes a natural aroma. However, the original ecologically processed bitter mango tofu will have a slightly astringent taste and black color, which greatly limits the quality of the mango tofu. Widely used tofu