Method for producing bean curd food

Abstract

The invention relates to a method for producing bean curd food. The method includes the steps of adding brine and hierochloe odorata material liquid to Japanese premna herb pulp to be mixed, being standing still after even mixing to prepare Japanese premna herb bean curd. The hierochloe odorata material liquid is obtained through the following method including the steps of picking hierochloe odorata tender leaves with two leaves and one bud and hierochloe odorata tender leaves with three leaves and one bud in the early spring, removing and washing away impurities in the hierochloe odorata tender leaves, then dewatering and airing the hierochloe odorata tender leaves, baking the leaves in an oven to be fully dry to prepare hierochloe odorata fluff, grinding the hierochloe odorata fluff in a four mill to prepare hierochloe odorata middlings, screening the hierochloe odorata middlings through a flour screen to obtain hierochloe odorata powder, adding water accounting for 6-8 times of the weight parts of the hierochloe odorata powder to the hierochloe odorata powder to be evenly mixed to prepare the hierochloe odorata material liquid. By naturally spreading Japanese premna herb leaves, herbal flavor substances in the Japanese premna herb leaves are removed, aromatic substances are dispersed through enzymolysis, fixation treatment is then conducted through microwaves, color fixing is conducted on the Japanese premna herb leaves, the aromatic substances are further dispersed through cooling and spreading, and therefore the taste and color of the finally prepared Japanese premna herb bean curd are improved.

Description

[0001] The present invention is a divisional application of an invention patent with an application date of October 5, 2016, an application number of 201610871382.4, and an invention title of "food production method". technical field [0002] The invention relates to the technical field of bean curd leaves, in particular to a method for producing bean curd food. Background technique [0003] 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...

AI Technical Summary

Problems solved by technology

[0004] 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.

[0005] 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, flavor 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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