Manglietia fordiana bean curd and preparation method thereof

Abstract

The invention discloses manglietia fordiana bean curd and a preparation method thereof, and relates to the field of bean curd products. The manglietia fordiana bean curd is prepared from the following raw materials by the weight percentage: 1-2% of manglietia fordiana seeds, 0.1-0.2% of a coagulant, 0.005-0.01% of mint oil, and the balance water; the manglietia fordiana seeds are selected from authentic wild manglietia fordiana seeds of a Zhejiang Kuaiji mountain chain, the water is taken from pollution-free sweet spring water in huge mountains. The preparation method comprises the following steps of material preparation, mechanical rubbing stirring, filtering and solidification, and seasoning. The manglietia fordiana bean curd has excellent material taking and reasonable formula, the preparation process adopts mechanical rubbing stirring processing, and the prepared finished product is glittering and translucent, exquisitely carved, cool, refreshing, fresh and sweet and quenches thirst.

Description

technical field [0001] The invention relates to the field of bean curd products, in particular to a magnolia bean curd with excellent materials, cool and refreshing, sweet and thirst-quenching and a preparation method thereof. Background technique [0002] The scientific name of Magnolias is 薜芝, the family belongs to the genus Moraceae, and it is also known as jelly fruit, Liangzifen, and ghost steamed bread. It is a climbing or creeping shrub with latex, and the leaves are shaped and type II. The leaves on the branches of the inflorescence receptacle are large and thick, leathery, ovate-elliptic, with raised network veins, 3-9 cm long. Cryptogams solitary in leaf axils, pear-shaped or obovate, about 5 cm long, 3 cm in diameter, with short stalks. The flowering period is from April to May, the fruit is in June, and the fruit is ripe in October. Mainly distributed in my country's Zhejiang, Jiangsu, Guangdong, and Hainan provinces. Milk contains rubber components. Ripe fru...

AI Technical Summary

Problems solved by technology

In the traditional production of magnolia tofu, there are several deficiencies: first, the raw material magnolia seeds are not pure, authentic, not wild, with low pectin content and sundries, so that the taste of the finished product is not good and the taste is poor

Second, home production is mainly self-sufficient, with a small amount and low labor intensity. But now in summer, small towns and small towns in the south of the Yangtze River, such as Pujiang small towns, are full of small magnolia tofu shops in the streets and alleys. , and demand exceeds supply

Therefore, at present, manual kneading and manual mixing are difficult to meet the hot demand. Modernization and mechanization must be used instead of manual work to reduce labor intensity and improve production efficiency.