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Method for producing bean curd of banjiuye

A technology of turtle dove leaf tofu and a production method, applied in the directions of application, food preparation, food science, etc., can solve problems such as brittleness of products

Inactive Publication Date: 2007-02-21
聂玉萍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the product produced by this method is brittle, and it will be broken when clamped with chopsticks, and it also has a bitter taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] Put the clean young leaves of the turtledove tree into a stainless steel container, pour boiling water at 100°C, turn the young leaves 3 times, quickly remove the young leaves, cool them quickly with 20°C water, put them into a mixer and stir them quickly, until the young leaves are completely dissolved , separate the mixture with a centrifuge, and then filter it with a cloth, add the extract of Huoxiang to the filtrate, then add alkaloids, stir it into a container, solidify, and vacuum pack it.

[0017] Through practice, after adding the extract of Huoxiang or mint, it can be placed at room temperature for 1-2 days longer than when it is not added, and the fragrance and color are better.

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PUM

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Abstract

A method for preparing the nightshadeleaf ironweed leaf type bean curd without bitter and harsh taste features its sudden cooling instead of traditional natural cooling.

Description

technical field [0001] The invention relates to a food production method. Background technique [0002] Turtle dove leaf tofu is a common food in daily life. The preparation method of this kind of food is disclosed on websites such as Unforgettable Bashu Food Rhyme. However, the product produced by this method is brittle, and it will be broken as soon as it is clamped with chopsticks, and it also has a bitter taste. The present invention is exactly a kind of method that increases the flexibility of this kind of food and removes bitterness and astringency that the inventor explores through the practice of many years. Contents of the invention [0003] The invention provides a production method of turtledove leaf bean curd, which solves the brittleness and bitterness of the food in the traditional production method by changing the traditional process. [0004] The plant used to make this kind of tofu is Verbenaceae long-stalked stinky Vitex, and its scientific name is Pre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L11/00
Inventor 聂玉萍
Owner 聂玉萍