Unlock instant, AI-driven research and patent intelligence for your innovation.

Processing technique of jade bean jelly from premna microphylla dried leaves

A jadeite jelly, processing technology, applied to the functions of food ingredients, food ingredients as taste improvers, food ingredients containing natural extracts, etc., can solve the problems of difficult operation for operators, complicated process, general taste of jadeite jelly, etc. Achieve the effect of smooth taste, simple production process and emerald green color

Inactive Publication Date: 2018-09-04
WUSHAN TIANYU QIYE AGRI DEV CO LTD
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The emerald jelly produced by the existing processing technology has a general taste and complicated process, and it is difficult for operators to get started; in addition, the traditional emerald jelly can only taste this delicious food during the fresh leaves of tofu wood. There are no fresh leaves from April to May of the following year, resulting in a nearly 7-month out-of-stock sale of this delicacy

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A kind of processing technology of making emerald jelly from the dry leaves of bean curd wood comprises the following steps:

[0035] S1: Remove impurities from the fresh leaves of Doufuchai; inspect after removing impurities to confirm that there are no mutated Doufuchai leaves.

[0036] S2: Clean and soak the fresh leaves of bean curd after removing impurities, and the soaking time is 19-21 minutes; in this embodiment, the number of cleanings is three times, and each cleaning is cleaned in a different cleaning pool. The pools are separated and the soaking time is 20 minutes.

[0037] S3: Dried the soaked fresh leaves of Tofu Chai with a dryer until 1.5-2.5% of the water remained; in this embodiment, until 2% of the water remained.

[0038] S4: Drying at low temperature, the drying temperature is 40-65°, and the drying time is 3-5 hours; when the moisture remains to 40-70%, proceed to the next step; in this embodiment, the low-temperature drying temperature is 50 °, ...

Embodiment 2

[0048] A kind of processing technology of making emerald jelly from the dry leaves of bean curd wood comprises the following steps:

[0049] S1: Remove impurities from the fresh leaves of Doufuchai; inspect after removing impurities to confirm that there are no mutated Doufuchai leaves.

[0050] S2: Clean and soak the fresh leaves of bean curd after removing impurities, and the soaking time is 19-21 minutes; in this embodiment, the number of cleanings is three times, and each cleaning is cleaned in a different cleaning pool. The pools were separated and the soak time was 19 minutes.

[0051] S3: Dried the soaked fresh leaves of Tofu Chai with a drying machine until 1.5-2.5% of the water remained; in this embodiment, until 1.5% of the water remained.

[0052] S4: Drying at low temperature, the drying temperature is 40-65°, and the drying time is 3-5 hours; the next step is performed when the moisture remains to 40-70%; in this embodiment, the low-temperature drying temperature...

Embodiment 3

[0062] A kind of processing technology of making emerald jelly from the dry leaves of bean curd wood comprises the following steps:

[0063] S1: Remove impurities from the fresh leaves of Doufuchai; inspect after removing impurities to confirm that there are no mutated Doufuchai leaves.

[0064] S2: Clean and soak the fresh leaves of bean curd after removing impurities, and the soaking time is 19-21 minutes; in this embodiment, the number of cleanings is three times, and each cleaning is cleaned in a different cleaning pool. The pools were separated and the soaking time was 21 minutes.

[0065] S3: Dried the soaked fresh leaves of Tofu Chai with a dryer until 1.5-2.5% of water remained; in this embodiment, until 2.5% of water remained.

[0066] S4: Drying at low temperature, the drying temperature is 40-65°, and the drying time is 3-5 hours; when the moisture remains to 40-70%, proceed to the next step; in this embodiment, the low-temperature drying temperature is 65 °, the ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a processing technique of jade bean jelly from premna microphylla dried leaves. The processing technique comprises the following steps: performing impurity removing on premna microphylla fresh leaves; cleaning and soaking the premna microphylla fresh leaves after performing impurity removing, spinning the soaked premna microphylla fresh leaves dry using a spinning machine,and performing drying at low temperature; performing quick drying; preparing a premna microphylla dried leaf product; leaching out soaked leaves, pouring soaking water into minced materials and performing uniform stirring; filtering the uniformly stirred minced materials to obtain primary pulp; and placing the primary pulp in shade and performing cooling to obtain a finished product. On one hand,the processing technique of the jade bean jelly from the premna microphylla dried leaves has simple production technique and easily-mastered operation technique and the jade bean jelly has good mouthfeel; on the other hand, by preparing the fresh leaves into dried leaves, the problem of breaking of premna microphylla leaves is solved; and further, the content in the premna microphylla dried leavesis stable and the prepared jade bean jelly is smooth and fresh in mouthfeel.

Description

technical field [0001] The invention relates to a processing technology, in particular to a processing technology for making emerald jelly from the dried leaves of bean curd. Background technique [0002] Tofuchai is a perennial deciduous erect shrub or tree plant of the Verbenaceae family, also known as rotten maid. Alias: Tofu Chai, Earth Changshan, Stinky Lady, Smelly Changshan, Jelly Leaf, Tie Huopan, June Jelly, Stinky Yellow Vitex, Guanyin Chai, Lima Chai, Stinky Tea, Small Green Tree, Glutinous Rice Paste, Pinch Dan Paste, Mo Ziren, tofu wood. [0003] Tofu wood is mostly 1-3 meters high, and individual varieties can grow to more than 10 meters. Branches cylindrical, brown, young branches, peduncles and inflorescence branches densely covered with brown slightly curly tomentose, posterior branches become glabrous, striate, lenticels densely connected into lines. Leaves are papery, smelly when rubbed, alternately opposite, ovate, ovate-lanceolate or elliptic, 4-11 cm...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L21/15A23L33/105
CPCA23V2002/00A23L21/15A23L33/105A23V2200/14A23V2200/044A23V2200/30A23V2200/314A23V2200/318A23V2250/21
Inventor 杨小明
Owner WUSHAN TIANYU QIYE AGRI DEV CO LTD