Bean curd as well as preparation method and processing equipment of bean curd

A technology for tofu and soybeans, applied in the field of food processing, can solve the problems of high cost, poor control of hygiene problems, low efficiency, etc., and achieve the effects of high production efficiency, rich taste and rich nutrition

Active Publication Date: 2014-03-12
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

[0005] At present, most of the tofu food on the market is sold in the form of slices or blocks. For manufacturers, relying on manual production of tofu slices is not only efficient and low cost, but also difficult to control hygiene problems.

Method used

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  • Bean curd as well as preparation method and processing equipment of bean curd
  • Bean curd as well as preparation method and processing equipment of bean curd
  • Bean curd as well as preparation method and processing equipment of bean curd

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Put 3 parts of ice water and 15 parts of soybean protein isolate powder into the chopper, chop the protein isolate powder to a fine slurry and no protein particles, add 0.5 part of transglutaminase, and continue to chop until it is evenly dispersed. Add 4 parts of ice water during the chopping process, and control the slurry temperature at 0~12℃;

[0035] (2) Add 3 parts of sugar, 4 parts of salt and 3 parts of MSG, chop and mix evenly;

[0036] (3) Slowly add 8 parts of vegetable oil, turn the chopper to high speed, and chop until fully emulsified;

[0037] (4) Continue to add 10 parts of starch and 8 parts of ice water, control the slurry temperature at 0~12℃, chop and mix evenly to obtain slurry;

[0038] (5) Put the slurry prepared in step (4) into the forming machine, and evenly pour the slurry into the tofu steaming tray through the tofu mold, and place the steaming tray on the steaming car;

[0039] (6) Push the steaming car to a fresh-keeping warehouse with a tempera...

Embodiment 2

[0044] (1) Put 8 parts of ice water and 20 parts of soybean protein isolate powder into the chopper, chop the protein isolate powder to a fine slurry and no protein particles, add 0.8 part of transglutaminase, and continue to chop until it is evenly dispersed. Add 7 parts of ice water during the chopping process, and control the slurry temperature at 0~12℃;

[0045] (2) Add 5 parts of sugar, 3 parts of salt, 4 parts of MSG, chop and mix evenly;

[0046] (3) Slowly add 5 parts of vegetable oil, turn the chopper to high speed, and chop until fully emulsified;

[0047] (4) Continue to add 5 parts of starch and 8 parts of ice water, control the slurry temperature at 0~12℃, chop and mix evenly to obtain the slurry;

[0048] (5) Put the slurry prepared in step (4) into the forming machine, and evenly pour the slurry into the tofu steaming tray through the tofu mold, and place the steaming tray on the steaming car;

[0049] (6) Push the steaming car to a fresh-keeping warehouse with a tempera...

Embodiment 3

[0054] A kind of tofu, the composition of the tofu in parts by weight is: 15-25 parts of soybean protein isolate powder, 5-15 parts of vegetable oil, 5-15 parts of starch, 3~5 parts of white sugar, 3~5 parts of salt, MSG 3 to 5 parts, 0.5 to 1 part of transglutaminase, 15 to 30 parts of ice water; the ice water is prepared by freezing drinking water to 0-5°C.

[0055] A method for preparing tofu as described above includes the following steps:

[0056] (1) Put 13 parts of ice water and 25 parts of soybean protein isolate powder into the chopper, chop the protein isolate powder to a fine slurry and no protein particles, add 1 part of transglutaminase, and continue to chop until it is evenly dispersed. Add 9 parts of ice water during the chopping process to control the slurry temperature at 0~12℃;

[0057] (2) Add 4 parts of sugar, 5 parts of salt and 5 parts of MSG, chop and mix evenly;

[0058] (3) Slowly add 15 parts of vegetable oil, turn the chopper to high speed, and chop until f...

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Abstract

The invention provides a bean curd, which is prepared from the following ingredients in parts by weight: 15-25 parts of soybean protein isolate powder, 5-15 parts of vegetable oil, 5-15 parts of starch, 3-5 parts of white sugar, 3-5 parts of salt, 3-5 parts of monosodium glutamate, 0.5-1 part of glutamine transaminase and 15-30 parts of ice water. According to the invention, the formula and the preparation method of the bean curd are improved so that the obtained bean curd has the advantages of the traditional bean curd, such as low price, rich nutrition and delicate taste, and also is chewy, and crisp and tasty, and therefore, the taste of the traditional bean curd is further improved and the consumers have rich flavor options. A bean curd slicer used in the processing process is simple in structure, rational in design and high in production efficiency; the labor intensity is effectively reduced. In the meantime, the bean curd provided by the invention is quick-frozen food which is still capable of keeping the original taste after being quick-frozen and unfrozen; the bean curd is convenient for the consumers to store.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a tofu, a preparation method thereof and a tofu slicer. Background technique [0002] Tofu is one of the traditional soy products in my country. It has a history of more than 1,200 years in my country. Its delicate taste is loved by consumers. The raw materials of tofu are soybeans, black beans, green beans and other beans with high protein content. It is rich in nutrients and contains iron, calcium, phosphorus, magnesium and other trace elements necessary for the human body. It also contains sugar, vegetable oil and rich high-quality protein. It is known as "vegetable meat". The digestion and absorption rate of tofu is more than 95%. Two small pieces of tofu can meet a person's daily calcium requirement. Modern medicine has confirmed that in addition to the functions of increasing nutrition, helping digestion, and increasing appetite, tofu is also very beneficial to the growth ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02B26D1/14B26D7/06A23L11/45
Inventor 卞智英
Owner 福建盛海达投资发展有限公司
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