Freezing-resistant and boiling-resistant quick frozen bean curd and preparation method thereof
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A technology that is resistant to boiling and tofu, applied in the field of food, can solve problems such as being unsuitable for industrial production
Inactive Publication Date: 2013-04-10
FUJIAN ANJOY FOODS CO LTD
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It is suitable for the production of traditional curd products, and it is for the p
Method used
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Embodiment 1
[0023] The weight percent of each raw material of tofu is: soybean protein isolate 15%, curdlan gum 4%, glutamine transaminase (100U / g) 0.3%, acetate starch 3%, soybean oil 30%, salt 1.5%, sugar 1.2% %, MSG 1%, ice water 44%.
[0024] The preparation steps are:
[0025] Step 1: Put 4% curdlan gum and 20% water into the chopping pot and stir evenly;
[0026] Step 2: Add 20% soy protein isolate and the remaining 24% ice water, chop and mix well;
[0028] Step 4: Put the chopped and mixed slurry into the mold, and let it stand and fix;
[0029] Step 5: Transfer to 85°C for curing;
[0030] Step 7: Cool and cut into squares;
[0031] Step 8: Quick freezing at -30°C to -40°C;
[0032] Step Nine: Packaging.
Embodiment 2
[0034] The weight percent of each raw material of bean curd is: soybean protein isolate 25%, curdlan gum 3.4%, glutamine transaminase (100U / g) 0.6%, fish meat 10%, soybean oil 8%, salt 1.0%, sugar 1.0%, MSG 1.0%, ice water 50%.
[0035] The preparation steps are:
[0036] Step 1: Put 3.4% curdlan gum and 20% water into the chopping pot and stir evenly;
[0037] Step 2: Add 25% soy protein isolate and the remaining 30% ice water, chop and mix well;
[0038] Step 3: Add 8% soybean oil, add 10% fish meat, 0.6% transglutaminase, 1.0% salt, 1.0% sugar, 1.0% monosodium glutamate, chop and mix evenly;
[0039] Step 4: Put the chopped and mixed slurry into the mold, and let it stand and fix;
[0040] Step 5: Transfer to 95°C for curing;
[0041] Step 7: Cool and cut into triangles;
[0042] Step 8: Quick freezing at -30°C to -40°C;
[0043] Step Nine: Packaging.
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Abstract
The invention discloses a freezing-resistant and boiling-resistant quick frozen bean curd and a preparation method thereof. According to the invention, soy isolate protein, curdlan and water are taken as main raw materials; glutamine transaminase is taken as a protein crosslinking agent; other spices are added into the materials; the materials are mixed, stirred, formed, heated and frozen quickly to form the quick frozen bean curd with the textures of freezing resistance and boiling resistance; a product status is not changed after the quick frozen bean is unfrozen, so that the taste and freezing resistance and boiling resistance of the bean curd are greatly improved; and the product can be preserved at the temperature of 18 DEG C below zero for over 12 months, and is boiled in water at the temperature of 95 DEG C for over 2 hours. In addition, the spices are added into the bean curd, so that the bean curd has the delicious, tender, tasty and smooth characteristics and is specifically suitable to be boiled in water for a long time for chaffy dishes, hotpots and the like.
Description
technical field [0001] The invention relates to the technical field of food, in particular to quick-frozen tofu resistant to freezing and boiling and a preparation method thereof. Background technique [0002] Tofu is a kind of traditional food, which is deeply loved by consumers. The traditional production process: soybeans → soaking → refining → stewing and solidification → finished product. In view of the deficiencies of tofu in the modern market, such as: not resistant to boiling, easy to form slag; not resistant to freezing, easy to form a large number of ice crystals, many perforations; product properties and appearance completely changed; and short shelf life, etc.; Therefore, how to develop quick-frozen tofu suitable for industrial production, restore the original characteristics of handmade tofu, and also be used in consumption channels such as long-term boiled hot pot and spicy soup, and at the same time, avoid using gypsum powder to make tofu, It is a topic that ...
Claims
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Application Information
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