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Method for making beancurd with extract of plant leaves

A technology of extracting liquid and Physalis leaves, which is applied in the field of tofu production, can solve the problems of poor bone elasticity, no bean flavor, and chopsticks cannot be picked up, etc., and achieve the effect of easy operation

Inactive Publication Date: 2005-02-23
杨李益 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The use of lactone originated in Japan, and it has been used in my country for more than ten years. The disadvantage is that the tofu made of lactone as a coagulant has a strong sour taste, no bean flavor, poor elasticity of the bones, and chopsticks cannot be picked up. It can only be cold and boiled. It is difficult to cut into strips for cooking, and it cannot be used to make fermented bean curd, white dry, fried tofu, thousand sheets, vegetarian chicken, etc.
In addition, the number of bacteria in 1 kg of brine or lactone often exceeds 10 million or even 100 million, which has a negative impact on the food safety and shelf life of tofu

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Preparation of Physalis leaf extract: add one or more mixtures of branches, leaves, flowers, fruits, and skins of Physalis tree to 50 weight of water, heat to 80°C with steam and repeatedly extract for 5 hours until the extracted liquid flows out The pH is 3.5; filter the extract until the light transmittance is 100nm, and sterilize at 140°C for 5 seconds to obtain Physalis leaf extract.

[0024] The method that Physalis leaf extract is used for producing bean curd comprises the steps:

[0025] Step 1: Wash, soak, refine and filter 5 kilograms of soybeans to obtain raw soybean milk with a degree of 7 Baume and a 200-mesh sieve;

[0026] Step 2: Boil raw soybean milk for 5 minutes to obtain cooked soybean milk;

[0027] Step 3: Use 0.75 kg of physalis leaf extract with an amount of 15% of the soybean weight to dot 6 times or punch once, fill, shape, and press in a mold to obtain a tofu product with high strength and strong bones and bones. Protein content Above 7%. It...

Embodiment 2

[0029] Preparation of Physalis leaf extract: Add one or more mixtures of branches, leaves, flowers, fruits, and skins of Physalis tree to 40 weight of water, heat to 40°C with steam and repeatedly extract for 8 hours until the extract The pH is 3, the extract is filtered until the transmittance is 90nm, and sterilized at 130°C for 8 seconds to obtain the Physalis leaf extract.

[0030] The method that Physalis leaf extract is used for producing bean curd comprises the steps:

[0031] Step 1: wash, soak, refine, and filter 5 kg of soybeans to obtain raw soybean milk with a degree of 9 Baume and a 230-mesh sieve;

[0032] Step 2: Boil raw soybean milk for 3 minutes to obtain cooked soybean milk;

[0033] Step 3: Squeeze 0.60 kg of physalis leaf extract with an amount of 12% of the soybean weight once, put cloth in a mould, shape, and press to obtain a tender and smooth tofu product with a protein content of more than 5%. It can be processed and cut into strips, slices, and blo...

Embodiment 3

[0035] Preparation of Physalis leaf extract: add one or more mixtures of branches, leaves, flowers, fruits, and skins of Physalis tree to 20 weight water, heat to 100°C with steam and repeatedly extract for 3 hours until the extracted liquid The pH is 2.5; filter the extract until the light transmittance is 190nm, and sterilize at 150°C for 4 seconds to obtain Physalis leaf extract.

[0036] The method that Physalis leaf extract is used for producing bean curd comprises the steps:

[0037] Step 1: Wash, soak, refine and filter 5 kilograms of soybeans to obtain raw soybean milk with a degree of Baume of 10 and a 250-mesh sieve;

[0038] Step 2: Boil raw soybean milk for 3 minutes to obtain cooked soybean milk;

[0039] Step 3: 0.50 kg of Physalis physalis leaf extract with an amount of 10% of the soybean weight is used for one-time pulping, filling in a mould, molding, pressing, and packaging to obtain boxed tofu. The texture is delicate, the taste is tender, and the protein ...

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Abstract

A method for using the liquid extract of physalis leaf in producing bean curd includes such steps as washing soybean, immersing, grinding, filterin, boiling, adding said liquid extract, shaping, pressing and packing. The process for preparing said liquid extract from physalis leaves is also disclosed.

Description

technical field [0001] The invention relates to the production technology of bean curd, in particular to the production method of the bean curd which adopts the Physalis physalis leaf extract as a coagulant. Background technique [0002] Tofu is one of the most ideal foods for human beings. It is both nutritious and healthy, and is increasingly praised by the world. According to research results, soybeans not only have high nutritional value, but also have the functions of preventing and treating cardiovascular and cerebrovascular diseases, osteoporosis, obesity, and cancer. It is an ideal food raw material. [0003] The raw material that existing bean curd production adopts mainly is soybean, peanut and coagulant, and described coagulant mainly contains gypsum, bittern, lactone. [0004] Among them, gypsum is a mineral with many components, the main component of which is calcium sulfate. Bittern, also known as brine, is a by-product of seawater sa...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L29/206
Inventor 杨李益陆国伟
Owner 杨李益
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