Preparation method and application of premna microphylla leaf dry powder
A kind of technology of bean curd leaves and production method, which is applied in the field of food processing, can solve the problems of different quality, difficult to store, easy to rot and deterioration of fresh leaves of bean curd, etc., achieve high chewing index, convenient production, and ensure nutrition and medicinal use value effect
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Embodiment 1
[0040] A kind of preparation method of bean curd chai leaf dry powder, preparation steps are as follows:
[0041] S1 Cleaning: Soak the freshly picked bean curd leaves completely in tap water, rinse manually to remove soil and impurities, and wash for 5 to 10 minutes;
[0042] S2 dehydration: dry the cleaned tofu leaves;
[0043] S3 blanching: put the dehydrated bean curd leaves into water for blanching, the blanching temperature is 90°C, and the blanching time is 10s, so as to inactivate the active enzyme in the bean curd leaves;
[0044] S4 Cooling: Put the blanched tofu leaves into pure water for rapid cooling, the cooling water temperature is 4°C, and the cooling time is 30s, so that the gel in the tofu leaves maintains the original structure;
[0045] S5 draining: place the cooled bean curd leaves on a sieve to drain, and remove water stains on the surface of the bean curd leaves;
[0046] S6 Drying: Put the drained tofu leaves into a tray and freeze at -70°C for 12 hou...
Embodiment 2
[0051] A kind of preparation method of bean curd chai leaf dry powder, preparation steps are as follows:
[0052] S1 Cleaning: Soak the freshly picked bean curd leaves completely in tap water, rinse manually to remove soil and impurities, and wash for 5 to 10 minutes;
[0053] S2 dehydration: dry the cleaned tofu leaves;
[0054] S3 blanching: put the dehydrated bean curd leaves into water for blanching, the blanching temperature is 90°C, and the blanching time is 10s, so as to inactivate the active enzyme in the bean curd leaves;
[0055] S4 Cooling: Put the blanched tofu leaves into pure water for rapid cooling, the cooling water temperature is 4°C, and the cooling time is 30s, so that the gel in the tofu leaves maintains the original structure;
[0056] S5 draining: place the cooled bean curd leaves on a sieve to drain, and remove water stains on the surface of the bean curd leaves;
[0057] S6 drying: put the drained tofu leaves into a tray and freeze at -70°C for 12 hou...
Embodiment 3
[0062] A kind of preparation method of bean curd chai leaf dry powder, preparation steps are as follows:
[0063] S1 Cleaning: Soak the freshly picked bean curd leaves completely in tap water, rinse manually to remove soil and impurities, and wash for 5 to 10 minutes;
[0064] S2 dehydration: dry the cleaned tofu leaves;
[0065] S3 blanching: put the dehydrated bean curd leaves into water for blanching, the blanching temperature is 90°C, and the blanching time is 10s, so as to inactivate the active enzyme in the bean curd leaves;
[0066] S4 Cooling: Put the blanched tofu leaves into pure water for rapid cooling, the cooling water temperature is 4°C, and the cooling time is 30s, so that the gel in the tofu leaves maintains the original structure;
[0067] S5 draining: place the cooled bean curd leaves on a sieve to drain, and remove water stains on the surface of the bean curd leaves;
[0068] S6 drying: Put the drained tofu leaves into a tray and freeze at -70°C for 12 hou...
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