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Beancurd balls and preparation method thereof

The technology of a tofu ball and its preparation method is applied in the field of tofu ball and its preparation, which can solve the problems of unsatisfactory food requirements and single taste, and achieve the effect of low processing cost and simple operation

Active Publication Date: 2015-05-20
福州素天下食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But its taste is comparatively single, can't satisfy people's demand for food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Frozen minced surimi with good freshness, low fat content and high content of salt-soluble protein is selected as the raw material. After planing into flakes, 50 kg of minced surimi and 7.5 kg of fat fat are twisted out of a 4 mm orifice plate with a meat grinder; In the chopping machine, add 0.75kg of compound phosphate A (by weight percentage, sodium tripolyphosphate 53%, sodium pyrophosphate 14%, sodium hexametaphosphate 13%, sodium polyacrylate 20%), chop slowly 5min; add 1.5kg of edible salt and quickly chop and mix for 3 minutes; during the chop and mix, add about 90% of the total ice water to adjust the slurry temperature; Mix well; slowly add 12kg of starch and the remaining ice water, chop and mix until no powder is flying, and then quickly chop and mix for 4 minutes to stop the machine, which is the fish filling. During the whole process, 26 kg of ice water was added. Pour 35kg of soybean protein isolate, 12kg of starch, and 6kg of flour into the mixing pot, ...

Embodiment 2

[0023] Remove impurities from the vegetables used, wash and drain, select 15kg of bamboo shoots, 15kg of pleurotus eryngii, 10kg of carrots, and dice, add 5.5kg of salt, 1.3kg of sugar, 0.8kg of chicken essence, 0.25kg of monosodium glutamate, 1kg of ginger juice, 2.8kg of chopped green onion, Soybean oil 11.3kg, mix well and set aside. Pour 35kg of soybean protein isolate, 12kg of starch, and 6kg of flour into the mixing pot, add 107.75kg of ice water and stir slowly for 3 minutes, and break up the soybean protein isolate until the naked eye sees no particles, smooth and fine; slowly add 0.8kg of compound phosphate B (by weight percentage, sodium tripolyphosphate 35%, sodium pyrophosphate 35%, sodium hexametaphosphate 20%, sodium polyacrylate 10%), 0.4kg glutamine transaminase, stir rapidly for 5 minutes until uniform. While stirring at a slow speed, add 35kg of soybean oil and stir quickly for 4 minutes, then add 1.8kg of edible salt, 1.3kg of monosodium glutamate, and 0.75k...

Embodiment 3

[0025] Use frozen minced surimi with good freshness, low fat content and high content of salt-soluble protein as raw material. After planing into flakes, 46kg of minced surimi and 6.3kg of fat fat are twisted out of a 4mm orifice with a meat grinder; the minced surimi is chopped In the mixer, add 0.5kg of compound phosphate A (by weight percentage, 53% of sodium tripolyphosphate, 14% of sodium pyrophosphate, 13% of sodium hexametaphosphate, and 20% of sodium polyacrylate), and mix slowly for 5 minutes ; Add 1.2kg of edible salt and quickly chop and mix for 3 minutes; add ice water to adjust the slurry temperature during the chop and mix; add 0.65kg of sugar and 0.2kg of monosodium glutamate at the same time, quickly chop and mix for 5 minutes to fully mix various raw and auxiliary materials; slowly add 8kg of starch and For the remaining ice water, chop and mix until there is no flying powder, and then quickly chop and mix for 4 minutes to stop the machine, which is the fish fi...

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PUM

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Abstract

The invention relates to a tofu meatball and a preparation method thereof. The formula of the tofu ball skin includes the following materials: 25-50 parts by weight of soybean protein isolate, 90-150 parts by weight of ice water, 30-50 parts by weight of soybean oil, 10-15 parts by weight of starch, 6-12 parts by weight of flour, 1-3 parts by weight of edible salt, 1-2 parts by weight of monosodium glutamate, 0.5-1.8 parts by weight of white granulated sugar, and 0.8-2.5 parts by weight of food additives; the filling of the tofu balls can be meat or vegetarian according to personal preferences. The tofu meatballs prepared by the invention not only have the original tenderness of the tofu, but also have the unique crispness, Q-bouncing and fish flavor of the meatballs, and the taste is rich. The preparation method of the tofu meatball involved in the invention is simple and easy for industrialization.

Description

technical field [0001] The invention belongs to the technical field of food preparation, and in particular relates to a tofu ball and a preparation method thereof. Background technique [0002] Tofu is a low-fat, high-protein vegetarian food refined from soybean flour. But its mouthfeel is comparatively single, can not satisfy people's demand to food. The tofu balls involved in the present invention, on the basis of traditional vegetarian tofu, use meat dishes (fish) or vegetarian dishes as fillings, and tofu as skins to prepare a bean curd ball with rich taste or meat or vegetarian, which can satisfy the needs of various people. A variety of nutritional needs. Contents of the invention [0003] The object of the present invention is to provide a kind of bean curd meatball and its preparation method, and this bean curd meatball can satisfy the quality requirement of automatic production, and is nutritious, and taste is good. [0004] The bean curd meatball provide...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 陈日春袁海丽王进青
Owner 福州素天下食品有限公司