Preparation technology of premna microphylla bean curds

Abstract

The present invention relates to a preparation technology of premna microphylla bean curds. The preparation technology comprises the following steps: pickled fresh premna microphylla leaves are placed on a bamboo mat to be naturally spread and withered; the naturally spread premna microphylla leaves are subjected to an enzyme deactivating treatment; the enzyme deactivated premna microphylla leaves are spread and cooled by cold wind to be recovered; the spread and cooled recovered premna microphylla leaves are sent into a premna microphylla leaf slurry preparing system to conduct an impurity removing and fine processing to prepare a premna microphylla slurry liquid; brine is added into the premna microphylla slurry liquid, the materials are mixed evenly, and the mixture is put still to be coagulated to obtain the premna microphylla bean curds. By conducting the natural spreading of the premna microphylla leaves, the green grass flavored substances in the premna microphylla leaves are dispersed and the fragrant substances are enzyme digested to be dispersed out. Then a microwave enzyme deactivating treatment is conducted, the premna microphylla leaves are subjected to a color fixing, and the color fixed premna microphylla leaves are cooled and spread to enable the fragrant substances to be further dispersed, thereby finally improving the taste and color of the prepared premna microphylla bean curds.

Description

technical field [0001] The invention relates to the technical field of bean curd leaves, in particular to a preparation process of bean curd bean curd. Background technique [0002] Natural pectin substances widely exist in the fruits, roots, stems, and leaves of plants in the form of protopectin, pectin, and pectic acid. The above-mentioned natural pectin has excellent taste and nutritional value, and can be used to make plant-based tofu or gelatinous food. The above-mentioned food made of plant pectin has a sticky taste, high nutritional value, and is a pure green food. It is widely eaten in parts of our country. Among them, Fumai (also known as Doufuchai, Guanyincao) is the most representative. It is a perennial small tree distributed in the south of the Yangtze River Basin and Japan. The fresh young leaves of Doufuchai contain a large amount of pectin and, Protein and other mineral elements can be processed into tofu from the fresh young leaves of Tofu Chai. It is commo...

AI Technical Summary

Problems solved by technology

[0003] When the above-mentioned rotten leaves are processed, firstly, the picked young leaves are cleaned, and the sludge, hair, and miscellaneous branches on the young leaves are removed, and then the cleaned young leaves are crushed and rubbed, because pectin is soluble in water, When crushing and kneading, add clear water, after kneading for a while, filter out the mince in the raw materials, keep the leaf juice, add brine to the leaf juice, and after standing for a while, you can form fumai tofu, which can be eaten directly Or cooking, most of the current Fumai tofu is still made in the traditional way, and most of them are made at home for consumption. This is also an important reason restricting the development of the Fumai tofu market.

[0004] In addition, the fumai tofu produced by traditional techniques has a certain grassy taste, the taste is not very good, and the color is relatively dark, which does not meet the standard of complete color, fragrance and taste in the diet. It is easier to dehydrate, has a short storage period, and is difficult to adapt to market promotion, so it is necessary to improve the traditional production process

Images