Method for making chicken bean curd

A production method and technology of tofu, which are applied in food preparation, application, food science and other directions, can solve the problems such as the taste is sour, old, and don't like chicken breast, and achieve the effect of comprehensive nutrition.

Active Publication Date: 2012-07-11
河南省淇县永达食业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most people don't like to eat chicken breast because it has a sour taste after being cooked, and the taste is sour and old.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of preparation method of chicken tofu, its steps are as follows:

[0015] (1) The raw materials of chicken tofu were prepared according to the following parts by weight: chicken breast meat 50 kg, chicken skin 4 kg, soybean protein isolate 1 kg, corn starch 5 kg, salt 1 kg, sodium iso-Vc 0.01 kg, sugar 2 kg, Sodium tripolyphosphate 0.1 kg, egg white 4 kg, allspice powder 0.04 kg, enzymolysis chicken powder 0.2 kg, pepper 0.04 kg, carrageenan 0.1 kg, ice water 24 kg, chicken breast meat and chicken skin are required, meat temperature is required 0°C, water content ≤ 5%;

[0016] (2) Grind the chicken breast meat with a meat grinder with a 10mm orifice plate, and grind the chicken skin with a meat grinder with a 3mm orifice plate. The temperature of the ground meat is 0°C; the ground chicken breast meat and Add chicken skin and mix evenly, then add salt, iso-Vc sodium, and sodium tripolyphosphate to marinate. The marinating temperature is 0°C, the time is 20 hours...

Embodiment 2

[0020] A kind of preparation method of chicken tofu, its steps are as follows:

[0021] (1) Chicken tofu raw materials prepared according to the following parts by weight: 60 kg of chicken breast meat, 6 kg of chicken skin, 3 kg of soybean protein isolate, 8 kg of corn starch, 1.5 kg of table salt, 0.01 kg of sodium iso-Vc, 3 kg of white sugar, Sodium tripolyphosphate 0.1 kg, egg white 6 kg, five-spice powder 0.06 kg, enzymatic chicken powder 0.3 kg, pepper 0.06 kg, carrageenan 0.1 kg, ice water 28 kg, chicken breast meat and chicken skin are required, meat temperature is required 0°C, water content ≤ 5%;

[0022] (2) Grind the chicken breast meat with a meat grinder with a 10mm orifice plate, and grind the chicken skin with a meat grinder with a 3mm orifice plate. The temperature of the ground meat is 6°C; the ground chicken breast meat and Add chicken skin and mix well, add salt, iso-Vc sodium, and sodium tripolyphosphate to marinate. The marinating temperature is 4°C, the ...

Embodiment 3

[0026] A kind of preparation method of chicken tofu, its steps are as follows:

[0027] (1) Chicken tofu raw materials prepared according to the following parts by weight: 55 kg of chicken breast meat, 5 kg of chicken skin, 2 kg of soybean protein isolate, 6 kg of corn starch, 1.2 kg of table salt, 0.01 kg of sodium iso-Vc, 2 kg of white sugar, Sodium tripolyphosphate 0.1 kg, egg white 5 kg, five-spice powder 0.05 kg, enzymatic chicken powder 0.2 kg, pepper 0.05 kg, carrageenan 0.1 kg, ice water 25 kg;

[0028] (2) Grind the chicken breast meat with a meat grinder with a 10mm orifice plate, and grind the chicken skin with a meat grinder with a 3mm orifice plate. The temperature of the ground meat is 5°C; the ground chicken breast meat and Add chicken skin and mix evenly, then add salt, iso-Vc sodium, and sodium tripolyphosphate to marinate. The marinating temperature is 0°C, the time is 20 hours, and the humidity is 85%;

[0029] (3) Chop and emulsify the marinated chicken br...

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PUM

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Abstract

The invention discloses a method for making chicken bean curd. The method comprises the following steps of: (1) preparing raw materials of the chicken bean curd in parts by weight: 50-60 parts of chicken breast meat, 4-6 parts of chicken skin, 1-3 parts of isolated soybean protein, 5-8 parts of corn starch, 1-1.5 parts of common salt, 0.01 part of sodium erythorbate, 2-3 parts of white sugar, 0.1part of trimeric sodium phosphate, 4-6 parts of egg white, 0.04-0.06 part of five-spice powder, 0.2-0.3 part of enzymolytic chicken meal, 0.04-0.06 part of ground pepper powder, 0.1 part of carrageenan and 24-28 parts of ice water; (2) sousing the chicken breast meat; (3) chopping, mixing and emulsifying the soused chicken breast meat and chicken skin; and (4) forming, cooking, frying and quicklyfreezing. According to the method for making the chicken bean curd, disclosed by the invention, the taste of the chicken breast meat is full of elasticity, friability and toughness; the gold chicken bean curd comprises more comprehensive animal protein, vegetable protein, fat and carbohydrate, and has more comprehensive nutrition constituents compared with the chicken breast meat.

Description

technical field [0001] The invention relates to a method for preparing chicken tofu. Background technique [0002] Chicken breast has a high protein content. Among meats, it can be said to be one of the meats with the highest protein content. It is a food with high protein and low fat, and it is also easily absorbed by the human body. But because the chicken breast has a sour taste after being cooked, the mouthfeel is sour and old, so most people don't like to eat chicken breast. Contents of the invention [0003] The technical problem to be solved by the present invention is that chicken breast meat has a sour taste after being cooked, and a method for processing chicken breast meat, that is, a method for preparing chicken tofu is provided. [0004] Technical scheme of the present invention is: a kind of preparation method of chicken bean curd, its step is as follows: [0005] (1) The raw materials of chicken tofu are prepared according to the following parts by weight:...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/09A23L1/314A23L13/40A23L13/50
Inventor 王宇栋
Owner 河南省淇县永达食业有限公司
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