Method for producing Japanese premna herb tofu

Abstract

The invention relates to a method for producing Japanese premna herb tofu. The method comprises adding brine and a Hierochloe odorata liquid into Japanese premna herb slurry, carrying out uniform mixing, and carrying out standing agglomeration to obtain the Japanese premna herb tofu. A preparation method of the Hierochloe odorata liquid comprises picking tender Hierochloe odorata leaves in a form of two leaves and one bud and in a form of three leaves and one bud in early spring, removing impurities of the tender Hierochloe odorata leaves, cleaning the tender Hierochloe odorata leaves and carrying out dehydration airing, then baking the Hierochloe odorata leaves through an oven to obtain fully dried Hierochloe odorata floss, grinding the Hierochloe odorata floss through a flour mill to obtain Hierochloe odorata crude powder, screening the Hierochloe odorata crude powder through a flour sieve to obtain Hierochloe odorata powder, and uniformly mixing the Hierochloe odorata powder and water to obtain the Hierochloe odorata liquid, wherein the weight of the water is 6-8 times that of the Hierochloe odorata powder. Through natural spreading of the leaves of Japanese premna herb, green grass-smell substances in the leaves of Japanese premna herb are removed, a flavor substance is released after enzymolysis, then the color of leaves of Japanese premna herb is fixed through microwave de-enzyme treatment, and then the treated leaves are spread-cooled and further release the flavor substance so that the taste and color of the Japanese premna herb tofu are improved.

Description

technical field [0001] The invention relates to the technical field of curd leaves, in particular to a method for producing curd tofu. Background technique [0002] Natural pectin substances widely exist in the fruits, roots, stems, and leaves of plants in the form of protopectin, pectin, and pectic acid. The above-mentioned natural pectin has excellent taste and nutritional value, and can be used to make plant-based tofu or gelatinous food. The above-mentioned food made of plant pectin has a sticky taste, high nutritional value, and is a pure green food. It is widely eaten in parts of our country. Among them, Fumai (also known as Doufuchai, Guanyincao) is the most representative. It is a perennial small tree distributed in the south of the Yangtze River Basin and Japan. The fresh young leaves of Doufuchai contain a large amount of pectin and, Protein and other mineral elements can be processed into tofu from the fresh young leaves of Tofu Chai. It is commonly known as "Gua...

AI Technical Summary

Problems solved by technology

[0003] When the above-mentioned rotten leaves are processed, firstly, the picked young leaves are cleaned, and the sludge, hair, and miscellaneous branches on the young leaves are removed, and then the cleaned young leaves are crushed and rubbed, because pectin is soluble in water, When crushing and kneading, add clear water, after kneading for a while, filter out the mince in the raw materials, keep the leaf juice, add brine to the leaf juice, and after standing for a while, you can form fumai tofu, which can be eaten directly Or cooking, most of the current Fumai tofu is still made in the traditional way, and most of them are made at home for consumption. This is also an important reason restricting the development of the Fumai tofu market.

[0004] In addition, the fumai tofu produced by traditional techniques has a certain grassy taste, the taste is not very good, and the color is relatively dark, which does not meet the standard of complete color, fragrance and taste in the diet. It is easier to dehydrate, has a short storage period, and is difficult to adapt to market promotion, so it is necessary to improve the traditional production process

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