Method for preparing preserved bean curd with fishbone

A technology of fish bone and fermented bean curd, applied in the field of fish bone fermented bean curd and its preparation, to achieve the effects of eliminating fishy smell, improving comprehensive utilization rate, and simple production process

Inactive Publication Date: 2012-07-11
CHINA THREE GORGES UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to make fermented bean curd not only have a seasoning function, but also have a certain health care function, there is no report on the method of making fermented bean curd using fish bones.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: A kind of preparation method of fishbone fermented bean curd:

[0025] a. Take 70-80Kg fish bones to make fish bone paste; the specific preparation process is as follows:

[0026] 1) Raw material pretreatment: use fish bones after rinsing and draining as raw materials, choose fish skulls or spines for fish bones, add vinegar according to 0.5-0.6% of the weight of fish bones, mix well and leave for 28-30 minutes before making Obtain pretreated fish bones;

[0027] 2) High-pressure crispy bones: Cut the pretreated fish bones into pieces and place them in a high-pressure cooking pot to keep warm for 30-35 minutes at 121°C to obtain crispy bone fish bones;

[0028] 3) Crushing and grinding: crush the bone-crushed fish bones with a grinder to obtain a bone-water suspension;

[0029] 4) Drain the prepared bone-water suspension to obtain fish bone paste.

[0030] b. Take 20-30Kg soybean protein isolate and mix evenly with fish bone paste;

[0031] c, pressing...

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PUM

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Abstract

The invention discloses a method for preparing preserved bean curd with fishbone. The preserved bean curd with fishbone is prepared from the following raw materials in part by weight: 70 to 80 parts of fishbone paste and 20 to 30 parts of isolated soy protein. The method comprises the following steps of: making the fishbone paste; adding the isolated soy protein into the fishbone paste, and uniformly mixing; pressing into a bean curd blank, and cutting into small blocks; inoculating mucoraceae; and rubbing off hair, bottling, filling soup, and sealing for fermentation, and the like to obtain the preserved bean curd with fishbone. Calcium, phosphorus and other mineral elements easily absorbed by a human body in the fishbone are added into the preserved bean curd, so the preserved bean curdwith fishbone is beneficial to human health, the comprehensive utilization rate of leftovers of fishes is improved, and the produced preserved bean curd does not have any fish odor, and is delicious,and the production process is simple.

Description

technical field [0001] The invention relates to the technical field of fermented bean curd preparation, in particular to fish bone fermented bean curd produced with fish bones as the main raw material and a preparation method thereof. Background technique [0002] Because fish bones are rich in calcium and phosphorus, and the ratio of calcium to phosphorus in fish bones is close to that in an adult body. At the same time, fish bone is also a high-nutrition, low-calorie, high-ash food, and the calcium in it is very easy to be absorbed and utilized by the human body, so fish bone is considered as a natural calcium fortifier. At present, inorganic calcium is mainly added to calcium-supplementing foods, which has a low absorption rate by the human body, and there is a certain proportion of calcium and phosphorus in human bones. Excessive simple calcium supplementation is also detrimental to the human body. Fish bones contain protein, water, fat and rich organic calcium, phospho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L1/305A23L17/00
Inventor 邵伟唐明
Owner CHINA THREE GORGES UNIV
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