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Processing method of recombined braised tofu with seafood

A processing method and tofu technology, applied in the field of food science, can solve problems such as unsatisfactory, single variety, and lack of functionality, and achieve the effect of preventing oxidation and loss and extending the shelf life

Inactive Publication Date: 2011-05-04
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, there are very few such products in China, and the industry needs to be developed urgently
The main problem of seafood tofu processing technology is that the added auxiliary materials only play the role of increment and have no functionality; secondly, the variety is relatively single, which cannot meet the growing requirements of people in diet; the added auxiliary materials are not enough to solve the problem of surimi products. Water retention, and the disadvantages of easy gel cracking, etc., which affect the shelf life of the product

Method used

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  • Processing method of recombined braised tofu with seafood

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0030] 1. Remove the head, tail and viscera of fresh or thawed freshwater fish, and then separate the flesh from the skin, bones and bones.

[0031] 2. Under the condition of 10°C, mix and wash the fish meat with 5‰NaCl solution at a mass ratio of 1:5, and rinse twice, each time for 10-20 minutes.

[0032] 3. Crush the rinsed fish meat, put it into the crushing machine, enter one part to destroy the fish meat tissue, and the time is about 5 minutes; then add 2% to 2.5% salt to the minced fish and continue to crush until the minced fish becomes sticky Thicken, the time is about 15 minutes; finally seasoning and crushing, add 6% sugar, 10% potato starch and other auxiliary materials in proportion to the surimi, the time is about 15 minutes.

[0033] 4. Chop the cleaned kelp and then soak for 6-12h, NaCO 3 Transformation, alcohol precipitation and drying process to make kelp glue; fish skin fish bone collagen is washed with 1% to 5% salt water, and then the collagen is extracted...

example 2

[0037] 1. Remove the head, tail and viscera of the thawed freshwater fish, and then separate the fish meat from the skin, bones and bones.

[0038] 2. Under the condition of 10°C, mix and wash the fish meat with 5‰NaCl solution at a mass ratio of 1:5, and rinse twice, each time for 10-20 minutes.

[0039] 3. Crush the rinsed fish meat, put it into the crushing machine, enter one part to destroy the fish meat tissue, and the time is 5 minutes; then add appropriate amount of salt to the fish paste and continue to crush until the fish paste becomes sticky, the time is 15 minutes ;Finally, seasoning and grinding, adding sugar, starch, protein and other auxiliary materials to the surimi in proportion, for 15 minutes.

[0040] 4. Chop the cleaned kelp and then soak for 6-12h, NaCO 3Transformation, alcohol precipitation, and drying processes to make kelp glue; wash the fish skin and fish bone collagen with 1%-5% salt water, then remove fat, remove impurities, enzymatic hydrolysis, c...

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Abstract

The invention relates to a recombined braised tofu with seafood and a processing method thereof, belonging to the food science and technology field. The method comprises the following steps of: adding accessories, such as soy protein, collagen of fish skin and fish bone, kelp extractives, and the like by using fresh-water minced fillet as a main raw material; and recombining, mixing (chopping in vacuum for 30 min), stewing and forming at a high temperature (for 30 min), frying with oil in vacuum, quickly cooling and packaging in vacuum to make a polymer of protein and amylase and form a tofu-shaped, fresh, tender and smooth product with seafood taste, i.e. the recombined braised tofu with seafood, and storing the finished product in the environment at 0-4 DEG C. The recombined braised tofu with seafood, which is produced by applying the technology, is rich in nutrition, has excellent consistency, white color and luster, great and strong seafood taste and long product shell life, and is widely suitable for Chinese and western foods.

Description

technical field [0001] The invention relates to a recombined seafood tofu and a processing method thereof. The invention belongs to the field of food science and technology. Background technique [0002] Since ancient times, there is no feast without fish. my country is a big fish producing country. Because fish is rich in nutrition, high in protein, low in fat, easy to absorb, etc., it is delicious to eat and has strong health care functions for the human body, so people generally like to eat it. fish. Fish is a food for intelligence. Eating fish meat has a great effect on the intellectual development of children, the relief of stress and refreshment of young and middle-aged people, and the health and longevity of the elderly. Moreover, fish bones are rich in calcium and trace elements. Regular consumption can prevent osteoporosis. It is very beneficial for young people in the growth period and middle-aged and elderly people whose bones are beginning to age. Not only that...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/305A23L33/17A23L33/185
Inventor 刘安军郑捷
Owner TIANJIN UNIV OF SCI & TECH
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