Quick-frozen fish tofu and processing method thereof

A quick-frozen fish and tofu technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of loss of flavor, single taste and taste of fish tofu, greasy, etc., and achieve the effect of elasticity and brittleness, rich taste and balanced nutrition

Inactive Publication Date: 2013-01-16
NANJING DADI REFRIGERATION FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the taste and texture of this fish tofu are relatively

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A quick-frozen fish tofu, the quick-frozen fish tofu is composed of a meat material group and a soybean group, and the ingredients of the meat material group include by weight: 600 parts of freshwater minced fish, 300 parts of chicken breast meat, and 200 parts of pork fat , 50 parts of cassava flour, 100 parts of corn flour, 100 parts of acetate starch, 200 parts of water, 100 parts of egg white, seasoning, the seasoning includes 60 parts of edible salt, 60 parts of white granulated sugar, 30 parts of glucose, 30 parts of monosodium glutamate , 10 parts of cooking wine, 2 parts of special fresh food, 2 parts of fish essence, 5 parts of moisture retaining agent, 4 parts of xylitol, 0.3 part of ethyl maltol, 2 parts of sorbitol, 3 parts of guar gum; The components of the soybean group include by weight: 300 parts of soybean protein isolate, 1500 parts of ice water, 6 parts of transglutaminase, 2 parts of beta-cyclodextrin and 4 parts of monosodium glutamate.

[0025] ...

Embodiment 2

[0038] A quick-frozen fish tofu, the quick-frozen fish tofu is composed of a meat material group and a soybean group, and the ingredients of the meat material group include by weight parts: 800 parts of freshwater minced fish, 500 parts of chicken breast meat, and 300 parts of pork fat , 150 parts of cassava flour, 200 parts of corn flour, 300 parts of acetate starch, 300 parts of water, 150 parts of egg white, seasoning, said seasoning includes 40 parts of edible salt, 40 parts of white granulated sugar, 10 parts of glucose, 10 parts of monosodium glutamate , 30 parts of cooking wine, 1 part of special fresh food, 1 part of fish essence, 4 parts of moisture retaining agent, 3 parts of xylitol, 0.1 part of ethyl maltol, 1 part of sorbitol, and 1 part of guar gum; The components of the soybean group include by weight: 200 parts of soybean protein isolate, 1000 parts of ice water, 4 parts of transglutaminase, 1 part of β-cyclodextrin and 2 parts of monosodium glutamate.

[0039]...

Embodiment 3

[0052] A quick-frozen fish tofu, the quick-frozen fish tofu is composed of a meat material group and a soybean group, and the ingredients of the meat material group include by weight: 700 parts of freshwater minced fish, 400 parts of chicken breast meat, and 250 parts of pork fat , 100 parts of cassava flour, 150 parts of corn flour, 200 parts of acetate starch, 250 parts of water, 125 parts of egg white, seasoning, said seasoning includes 50 parts of edible salt, 50 parts of white granulated sugar, 20 parts of glucose, 20 parts of monosodium glutamate , 20 parts of cooking wine, 1.5 parts of special fresh food, 1.5 parts of fish essence, 4.5 parts of moisture retaining agent, 3.5 parts of xylitol, 0.2 parts of ethyl maltol, 1.5 parts of sorbitol, 2 parts of guar gum; The components of the soybean group include by weight: 250 parts of soybean protein isolate, 1250 parts of ice water, 5 parts of transglutaminase, 1.5 parts of beta-cyclodextrin and 3 parts of monosodium glutamate...

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PUM

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Abstract

The invention discloses quick-frozen fish tofu and a processing method thereof. The quick-frozen fish tofu comprises a meat material part and a soybean part; the meat material part comprises the following components in part by weight: 600-800 parts of minced fish meat, 300-500 parts of chicken breast meat, 200-500 parts of pork fat, 50-150 parts of cassawa starch, 100-200 parts of maize meal, 100-300 parts of monoacetate starch, 200-300 parts of water, 100-150 parts of egg white, 40-60 parts of edible salt, 40-60 parts of white granulated sugar, 10-30 parts of glucose, 10-30 parts of gourmet powder, 10-30 parts of cooking wine, 1-2 parts of freshener, 1-2 parts of fish essence, 4-5 parts of moisture retention agent, 3-4 parts of xylitol, 0.1-0.3 part of ethyl maltol, 1-2 parts of sorbitol, and 1-3 parts of guar gum; and the soybean part comprises the following components in part by weight: 200-300 parts of isolated soy protein, 1000-1500 parts of ice water, 4-6 parts of transglutaminase, 1-2 parts of Beta-cyclodextrine, and 2-4 parts of gourmet powder. The quick-frozen fish tofu has the advantages of mellow outline, golden color, pure flavor, dense scent, elasticity and crisp, and is oily but not greasy.

Description

technical field [0001] The invention specifically relates to the field of quick-frozen food, in particular to a quick-frozen fish tofu and a processing method thereof. Background technique [0002] Traditional fish tofu is mainly made of fish, water and some food accessories. It does not contain soybeans, but because it is shaped like tofu, so we named it fish tofu. It is different from fish cakes. Fishbone will be crushed into fish tofu Inside, the calcium content is very high, and the elderly and children can also eat it. It solves the shortcomings of eating fish to remove bones and cooking troubles. Fish tofu is a pure natural green food that does not contain any chemicals and preservatives. [0003] But this kind of fish tofu has a single and greasy taste and mouthfeel, and it will lose its original flavor if left for too long. Contents of the invention [0004] Purpose of the invention: in order to overcome the deficiencies in the prior art, the first purpose...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/317A23L1/314A23L1/305A23L13/40A23L13/60A23L17/10
Inventor 陈大弟
Owner NANJING DADI REFRIGERATION FOOD
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