Fish bean curd and preparation method thereof

A technology for fish tofu and surimi, applied in the field of food processing, can solve problems such as inability to meet consumer demands, and achieve the effects of enriching taste, convenient preparation, and reducing production costs

Active Publication Date: 2013-12-11
福建盛海达投资发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fish tofu prepared by adopting the above raw materials is delicious and nutritious, but it cannot satisfy more demands of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0057] The preparation method of fish bean curd of the present invention, described preparation method comprises the following steps:

[0058] 1) Put the squid pulp into a meat grinder and grind it, then add it to the chopping machine together with surimi and salt, and start chopping at a temperature below 12°C until the chopping is uniform;

[0059] 2) Beat soybean protein isolate into whey, add step 1) chopped and mixed evenly, and starch, salt, monosodium glutamate, sugar, vegetable oil and water, chop and mix evenly under 12°C;

[0060] 3) Put the chopping material evenly chopped in step 2) into the molding machine, and process the rough fish tofu through the molding machine, then boil the rough fish tofu in a shaping pot at 70-80°C for 4-7 minutes, then Then the shaped fish tofu crude product is sent into the forming pot, boiled at 85-90°C for 10-15min to form;

[0061] 4) Frying the formed crude fish tofu at 160-175°C for 35-45s to obtain fish tofu products;

[0062] 5...

Embodiment 1

[0063] The preparation method of embodiment 1 fish tofu, it may further comprise the steps:

[0064] 1) First weigh the following components according to the formula:

[0065] Surimi 15%;

[0066] Soy Protein Isolate 8%;

[0067] squid paste 25%;

[0068] Starch 5%;

[0069] Salt 2%;

[0070] MSG 1.6%;

[0071] Sugar 3%;

[0072]Vegetable oil 16%;

[0073] Water 24.4%.

[0074] 2) Put the squid pulp into a meat grinder and grind it, then add it to the chopping machine together with surimi and salt, and start chopping at a temperature below 12°C until the chopping is even;

[0075] 3) Beat soybean protein isolate into whey, add step 2) chopped and mixed evenly, and starch, salt, monosodium glutamate, sugar, vegetable oil and water, chop and mix evenly under 12°C;

[0076] 4) Put the evenly chopped ingredients in step 3) into the molding machine, and process the rough fish tofu through the molding machine, then boil the rough fish tofu in a shaping pot at 70°C for 7 min...

Embodiment 2

[0079] The preparation method of embodiment 2 fish tofu, it may further comprise the steps:

[0080] 1) First weigh the following components according to the formula:

[0081] Surimi 35%;

[0082] Soy Protein Isolate 5%;

[0083] squid paste 15%;

[0084] Starch 10%;

[0085] Salt 1.7%;

[0086] MSG 2%;

[0087] Sugar 2.1%;

[0088] vegetable oil 10%;

[0089] Water 19.2%.

[0090] 2) Put the squid pulp into a meat grinder and grind it, then add it to the chopping machine together with surimi and salt, and start chopping at a temperature below 12°C until the chopping is even;

[0091] 3) Beat soybean protein isolate into whey, add step 2) chopped and mixed evenly, and starch, salt, monosodium glutamate, sugar, vegetable oil and water, chop and mix evenly under 12°C;

[0092] 4) Put the chopping material evenly chopped in step 3) into the molding machine, and the rough fish tofu is processed by the molding machine, and then boil the rough fish tofu in a shaping pot at ...

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PUM

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Abstract

The invention discloses fish bean curd. The fish bean curd comprises the following components by weight percentage: minced fillet, soy isolate protein, squid pulp, starch, salt, monosodium glutamate, sugar, plant oil and water. The preparation method of the fish bean curd comprises the following steps: (1) grinding the squid pulp, and uniformly chopping and mixing the ground squid pulp with the minced fillet and the salt below 12 DEG C; (2) pulping the soy isolate protein into whey, adding a chopped-mixed material chopped and mixed in the step (1) and other components, and carrying out uniform chopping and mixing below 12 DEG C; and (3) putting the chopped-mixed material chopped and mixed in the step (2) into a forming machine, and carrying out shaping, forming and deep frying to obtain a fish bean curd product. The fish bean curd disclosed by the invention is simple in production process and is convenient to prepare. The squid pulp is added based on existing fish bean curd, so that the fish bean curd has a squid flavor; meanwhile, due to the addition of the squid pulp, the seafood flavor of the fish bean curd can be further enhanced, the fish bean curd is delicate in mouth feel, the integral production cost of the fish bean curd can be further lowered, and tastes of customers are greatly enriched.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a fish tofu and a preparation method thereof. Background technique [0002] Surimi products also have a long history in my country, and traditional products such as fish balls and fish floss are deeply loved by people. Surimi products are widely used in the food industry, not only as raw materials and auxiliary materials for food manufacturing, but also as food raw materials for direct processing in the catering industry. In recent years, with the development of my country's fishery and processing technology, my country's surimi products industry has made great progress, from the past production of single species such as fish balls and shrimp balls, to the mechanized production of a series of new high-grade surimi products and frozen Conditioning food, such as fish sausage, fish sausage, simulated crab meat, simulated shrimp meat, simulated shellfish, fish cake, chikuwa and other s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/333A23L17/10A23L17/50
Inventor 陈凤祥
Owner 福建盛海达投资发展有限公司
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