Bean curds containing mulberry leaf component and asparagus lettuce component and preparation method of bean curds
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A production method and technology of mulberry leaves are applied in the field of tofu containing mulberry leaf components and lettuce components and the preparation thereof, which can solve the problems that nutritional components and taste cannot meet the needs of living standards, and achieve easy absorption, improved taste, and toughness Good results
Inactive Publication Date: 2016-01-06
SHANDONG XINYUAN IND GRP
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[0003] Tofu is a traditional Chinese food with a long history in our country. It is made in various ways, but soybeans are oft
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[0019] The present invention will be further described below in conjunction with specific embodiments.
[0020] Select mulberry leaves that are growing and have no defects in appearance. After collecting, add salt in the proportion of 0.1%. After mixing, let stand for 8 hours. After standing, grind, add 0.05% sodium glutamate during the grinding process, and finely grind pepper powder 0.05%, stir evenly to obtain slurry A, filter slurry A, and air dry to obtain mulberry leaf powder;
[0021] Select lettuce with good appearance and growth, separate the thicker stems, cut into small pieces, add 0.3% salt and let it stand for 3-6 hours, then grind to obtain slurry B;
[0022] Choose plump soybeans and black beans with a mass of 3:1, rinse them with clean water, put them in a container, put 6-7 times the total mass of the soybeans and black beans in the container, soak and stand for 10 hours; add water; Grind into raw soybean milk, filter out the soybean dregs through a 120-mesh filter;...
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Abstract
The invention relates to a making method of bean curds containing a mulberry leaf component and an asparagus lettuce component. The bean curds containing the mulberry leaf component and the asparagus lettuce component are obtained through the following steps: grinding mulberry leaves to obtain mulberry leaf powder, and grinding asparagus lettuces to obtain asparagus lettuce powder; seasoning the mulberry leaf powder and the asparagus lettuce powder, pulping the seasoned mulberry leaf powder to obtain mulberry leaf pulp, and pulping the seasoned asparagus lettuce powder to obtain asparagus lettuce pulp; then mixing the mulberry leaf pulp, the asparagus lettuce pulp and soybean milk which is obtained by grinding soybeans and black soybeans so as to obtain a solution; heating the solution, and adding a coagulating agent to the heated solution so as to obtain jellied bean curds; and then pressing the jellied bean curds so as to obtain the bean curds containing the mulberry leaf powder component and the asparagus lettuce component. According to the bean curds disclosed by the invention, soluble components and cellulose components in the mulberry leaf component are separated but kept in products, so that the products can contain the two beneficial components, and the absorption is facilitated; the asparagus lettuce component enables the toughness of the bean curds to be better, and besides, the mouth feel is improved.
Description
technical field [0001] The invention belongs to the food technology field of tofu production, in particular to a tofu containing mulberry leaf components and lettuce components and a preparation method thereof. Background technique [0002] Mulberry leaves have the following beneficial effects: Eliminate edema, lower blood fat, and detoxify: Mulberry leaves are rich in high-quality protein, crude fiber, sugar, and nutrients such as calcium, phosphorus, iron, and manganese, and have the functions of promoting metabolism, clearing blood, and laxative , In addition, it can also drain away the excess water accumulated in the cells and improve the phenomenon of edema. Beauty, whitening, curing spots, brightening skin tone, maintaining elasticity: Mulberry leaves are rich in flavonoids, phenols, amino acids, organic acids, carotene, vitamins and a variety of trace elements necessary for the human body, which can improve and regulate skin tissue. Metabolism, especially inhibiting ...
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