Method for improving quality of Japanese premna herb bean curds through hierochloe odorata liquor
A spice liquid and bean curd technology, applied in the field of bean curd leaves, can solve problems such as dark color, short storage period, and easy dehydration of bean curd tofu, and achieve the effects of improving relative purity, increasing yield, and ensuring quality
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Embodiment 1
[0101] Send the picked bean curd fresh leaves to the bean curd leaf pulping system for impurity removal and refinement treatment to obtain a bean curd pulp, and add 4 to 6 times the weight of water to the bean curd leaves for pulping; to the prepared bean curd leaves Add brine to the slurry, mix it and let it stand for coagulation to make curd tofu. The brine is prepared from plant ash and water, and 1 to 2 parts by weight of brine is added to every 100 parts by weight of bean curd pulp for mixing.
[0102] The above-mentioned curd maid bean curd made, its mouthfeel is relatively poor (sand is greasy), the color is darker dark green, the dehydration rate of curd maid bean curd is higher.
Embodiment 2
[0104] Put the fresh pickled bean curd leaves on the bamboo mat and spread them naturally for 2-8 hours; microwave the green bean curd leaves that are naturally spread, control the power of microwave deenzyming to 1-2kw, and the time for microwave deenzyming to be 120-150s ; Cool the bean curd leaves after the greening treatment for 20 to 30 minutes; send the revived bean curd leaves to the bean curd leaf pulping system for impurity removal and refinement treatment to obtain a bean curd pulp, the bean curd leaves Add 4 to 6 times the weight of water to the leaves for pulping; add brine to the prepared bean curd slurry, mix evenly and leave it to condense to obtain the bean curd bean curd. The bittern is prepared from 1.8 parts by weight of calcium carbonate, 0.3 parts by weight of potassium bicarbonate and 8 parts by weight of water; 1-2 parts by weight of bittern is added to every 100 parts by weight of bean curd slurry for mixing.
[0105] The above-mentioned made curd tofu ...
Embodiment 3
[0107] Put the fresh pickled bean curd leaves on the bamboo mat and spread them naturally for 2-8 hours; microwave the green bean curd leaves that are naturally spread, control the power of microwave deenzyming to 1-2kw, and the time for microwave deenzyming to be 120-150s ; Cool the bean curd leaves after the greening treatment for 20 to 30 minutes; send the revived bean curd leaves to the bean curd leaf pulping system for impurity removal and refinement treatment to obtain a bean curd pulp, the bean curd leaves Add 4 to 6 times the weight of water to the leaves for pulping; add anti-dehydration brine to the prepared bean curd slurry, mix well and leave to condense to obtain the bean curd bean curd. The anti-dehydration brine is prepared from calcium carbonate of 0.8 parts by weight, potassium bicarbonate of 0.1 parts by weight, xanthan gum of 0.02 parts by weight, carrageenan of 0.01 parts by weight and water of 8 parts by weight; The slurry is mixed with 1-2 parts by weight...
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