A kind of processing method of tofu chai tofu

Abstract

The invention discloses a processing method of bean curd tofu, which comprises the following steps in sequence: 1) washing fresh leaves of bean curd with flowing tap water; 2) blanching at a temperature of 90°C for 40 s, and a material-to-liquid ratio of 1: 10; 3) Take 100g of fresh leaves, add 400g of water, smash the leaves with a blender, and then filter them with double-layer gauze; 4), take the filtered bean curd juice, add 400g of water, and emulsify with a colloid mill; 5) Take Calcium carbonate 0.5g, potassium carbonate 0.75g, add 200g water to dissolve, add tofuchai juice, stir; 6), after stirring for 2 minutes, pour the juice into a sealed box to seal, and let it stand for 2 hours. The invention adopts the combination of precise blanching, juice emulsification and ultra-trace addition of coagulant, and the processed tofu chai gel has emerald green color, delicate taste and good elasticity. It solves the problem of product filling and effectively controls the leakage of juice. The effect achieved is that the coagulant does not coagulate within 1 hour after adding the coagulant.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing method of bean curd and tofu. Background technique [0002] Tofuchai (Premna microphylla turcz), also known as Guanyin grass, is a deciduous shrub of the genus Tofuchai in the Verbenaceae family. It is widely distributed in South China, Central South China, Sichuan, Guizhou, Anhui and other places. It grows in hillside bushes, under sparse forests, By the side of the valley. [0003] Tofu chai leaves are rich in nutrients such as pectin, plant protein, sugars and amino acids, and also contain a variety of drugs such as suberin, suberin, stearic acid, sterols, carotin, naringenin, vanillic acid, etc. It also contains more available chlorophyll and vitamin C. The pectin content in the leaves of Doufuchai is 30-40%, which is higher than other raw materials used to extract pectin in China. It is rich in nutrients such as flavonoids and various amino acids. I...

AI Technical Summary

Problems solved by technology

[0006] At present, there are two problems in the processing of tofu and chai tofu: 1. Difficulty in filling

The tofu and chai tofu processed according to the formula of relevant reports solidify quickly, and it has solidified before being filled when it is applied in production, so it is difficult to control the filling process; 2. The juice seeps out