Preparation method of alocasia macrorrhiza leaf fermented bean curd

Abstract

The invention discloses a preparation method of alocasia macrorrhiza leaf fermented bean curd. The method comprises the following steps: S1, collecting fresh alocasia macrorrhiza leaves; picking soybeans and soaking; S2, grinding the alocasia macrorrhiza leaves and the soybeans into thick liquid so as to obtain residue-free liquid; S3, mixing, putting the mixed liquid into a vessel, and adding plant ash and auxiliary materials into the vessel to obtain alocasia macrorrhiza bean curd; S4, dropwise adding a brine compound solution onto the prepared block-shaped alocasia macrorrhiza bean curd, carrying out vacuum packaging on the bean curd by using a packaging film, and transferring the packaged alocasia macrorrhiza bean curd into a constant temperature incubator for performing heat preservation; after the bag body of the packaging film is expanded, opening the packaging film, and taking out the solid to obtain the block-shaped fermented bean curd, wherein the brine compound solution is amixed solution of a probiotic flora and soluble solid zinc salt, the probiotic flora contains one or two probiotics of lactobacillus or bacillus sp, the mass ratio of the probiotic flora to the block-shaped fermented bean curd is equal to (1-2) to 100, and the mass ratio of soluble solid zinc salt to the block-shaped fermented bean curd is equal to (0.03-0.05) to 100.

Description

Technical field [0001] The invention relates to the technical field of food deep processing, in particular to a preparation method of Guanyin leaf fermented bean curd. Background technique [0002] Fermented bean curd, also called fermented bean curd, is a traditional food. Because of its special taste, it is loved by the general public. Red recipes, fermented bean curd with cabbage and fermented bean curd are common in the market. Fermented bean curd is known as "Oriental Cheese" because of its high nutritional value. Fermented bean curd is rich in protein, carbohydrates, unsaturated fatty acids, minerals (calcium, phosphorus, iron), 8 essential amino acids that the human body cannot synthesize, carotene and multiple vitamins, etc. It has the function of invigorating the spleen and broadening, moisturizing dryness and dehumidification. And other effects, regular eating has a certain effect on pre-treatment of hypertension, arteriosclerosis, rheumatism. [0003] Fermented bean c...

AI Technical Summary

Problems solved by technology

However, during the fermentation process of making fermented bean curd from tofu, due to the enzymatic hydrolysis of conventional enzymes in the prior art, along with the destruction and decomposition of protein structure, chlorophyll is also decomposed thereupon.

The greenness of the made bean curd is caused, that is, the tofu changes color during the production process, loses nutrition, loses the unique green temperament of Guanyin leaf tofu and the fragrance of Guanyin tofu, and loses the taste and nutritional components