Preparation method of instant flavor-conditioning fish dried bean curd stored at room temperature

A production method and technology of dried tofu, which is applied in food preparation, food science, application, etc., can solve the unreported problems of dried fish tofu, and achieve the effect of improving texture, rich nutrition, and good toughness

Inactive Publication Date: 2013-09-04
温州市强能食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, the research and the patent about the dried fish bean curd of vacuum frying process are still unreported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Example 1: Dried fish tofu with spicy flavor

[0035] The mass percentage of raw materials of a kind of ready-to-eat flavored dried fish tofu is: 30% frozen surimi, 10% corn starch, 9% soybean protein isolate, 7% soybean oil, 0.5% egg white powder, 1% salt, 0.3% glucose, TG Enzyme 0.3%, the rest is pure water.

[0036] The preparation method of described dried fish tofu, process steps are as follows:

[0037] Frozen minced surimi was pulverized with a pulverizer in a half-thawed state, and then crushed with salt for 15 minutes to fully crush the salt-soluble protein and collagen protein in the minced surimi. During the whole process, the temperature of the minced surimi was controlled at 10 below ℃; then add soybean protein isolate, soybean oil, egg powder according to the formula, and stir evenly; then add TG enzyme, glucose, corn starch and purified water, chop and mix for 10-20 min until it becomes a uniform and fine cake shape; Put the material into the mold, pat it...

Embodiment 2

[0038] Example 2: Dried fish tofu with cumin flavor

[0039] The mass percent of raw materials of a kind of ready-to-eat flavored dried fish tofu is as follows: frozen surimi 35%, cornstarch 9%, soybean protein isolate 9%, soybean oil 7%, egg white powder 0.5%, salt 2%, glucose 0.3%, TG Enzyme 0.2%, the rest is pure water.

[0040] The preparation method of described dried fish tofu, process steps are as follows:

[0041] Frozen minced surimi was pulverized with a pulverizer in a half-thawed state, and then crushed with salt for 15 minutes to fully crush the salt-soluble protein and collagen protein in the minced surimi. During the whole process, the temperature of the minced surimi was controlled at 10 below ℃; then add soybean protein isolate, soybean oil, egg powder according to the formula, and stir evenly; then add TG enzyme, glucose, corn starch and purified water, chop and mix for 10-20 min until it becomes a uniform and fine cake shape; Put the material into the mold...

Embodiment 3

[0042] Example 3: Dried fish tofu with tomato flavor

[0043] The mass percentage of raw materials of a kind of ready-to-eat flavored dried fish tofu is: 40% frozen surimi, 8% cornstarch, 8% soybean protein isolate, 6% soybean oil, 0.5% egg white powder, 3% salt, 0.3% glucose, TG Enzyme 0.2%, the rest is pure water.

[0044] The preparation method of described dried fish tofu, process steps are as follows:

[0045] Frozen minced surimi was pulverized with a pulverizer in a semi-thawed state, and then crushed with salt for 20 minutes to fully crush the salt-soluble protein and collagen protein in the minced surimi. The temperature of the minced surimi was controlled at 10°C during the whole process. below ℃; then add soybean protein isolate, soybean oil, egg powder according to the formula, and stir evenly; then add TG enzyme, glucose, corn starch and purified water, chop and mix for 10-20 min until it becomes a uniform and fine cake shape; Put the material into the mold, pat...

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PUM

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Abstract

The invention provides a preparation method of instant flavor-conditioning fish dried bean curd stored at room temperature, which belongs to the technical field of instant fish products. The instant fish dried bean curd is prepared from the following raw materials in percentage by weight: 30%-40% of frozen fish meat paste, 8%-10% of starch, 8%-9% of soybean protein isolate, 6%-7% of soybean oil, 0.5%-1.0% of egg white powder, 1%-3% of table salt, 0.2%-0.3% of glucose, 0.1%-0.3% of TG enzyme and the balance of pure water. The preparation method comprises the following steps of: adding the table salt into the frozen fish meat paste which is in a half-thawed state, and kneading for 10-20 minutes; then, adding the soybean protein isolate, the soybean oil and the egg white powder, and stirring uniformly; further, adding the TG enzyme, the glucose, the starch and the water, and chopping and stirring until the mixture is in a uniform exquisite pastry shape; and performing molding, streaming, vacuum frying, marinating, vacuum packaging and sterilizing on the materials, and cooling so as to obtain the instant flavor-conditioning fish dried bean curd. The fish dried bean curd can be eaten instantly after being unpacked, the shelf life of the fish dried bean curd stored at room temperature reaches 9 months, and as a healthy instant conditioning food, the fish dried bean curd is good in elasticity and toughness, fresh in taste, rich in nutrition and suitable for the young and the old.

Description

technical field [0001] The invention discloses a method for preparing dried fish tofu with instant flavor and stored at room temperature, which belongs to the field of instant fish products. Background technique [0002] In recent years, with the development of the economy and the improvement of people's living standards, people's requirements for food are constantly increasing. Foods that are convenient to eat, high in nutritional value, complete in variety of flavors, and comfortable in texture are more and more popular among consumers. Most of the fish gelatin processed by surimi products in the past needs to be refrigerated and can be eaten after cooking; there is no Chinese invention patent related to the ready-to-eat fish gelatin product (dried fish tofu). There are some ready-to-eat fish products (non-fish gel) on the market, but their texture is hard and the taste is not good. [0003] Wan Zehui invented a fish tofu and its production method (application publication...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/09A23L17/10
Inventor 张慜陈慧芝高玉静黄旭辉
Owner 温州市强能食品有限公司
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