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Quick-frozen and fresh-keeping thousand-layer Tofu and preparation method thereof

A thousand-sheet tofu and rotational speed technology, which is applied in dairy products, cheese substitutes, applications, etc., can solve the problem that thousand-sheet tofu cannot meet the requirements of taste and taste, achieve high viscosity, dietary structure and nutrition, and reduce intake Effect

Inactive Publication Date: 2014-06-25
云鹤食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a quick-frozen and fresh-keeping thousand-sheet tofu, which solves the problem that the existing thousand-sheet tofu cannot meet people's requirements for taste and taste

Method used

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  • Quick-frozen and fresh-keeping thousand-layer Tofu and preparation method thereof
  • Quick-frozen and fresh-keeping thousand-layer Tofu and preparation method thereof
  • Quick-frozen and fresh-keeping thousand-layer Tofu and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The quick-frozen and fresh-keeping thousand-sheet tofu of the present embodiment comprises the following components by weight: 15 kg of soybean protein isolate, 0.25 kg of transglutaminase, 6 kg of soybean oil, 3 kg of cassava acetate modified starch, 0.5 kg of monosodium glutamate, 0.5 kg of white sugar, compound Glue 0.6kg, duck egg white 3kg, water 75kg.

[0033] Wherein, the composite gum is prepared by mixing carrageenan and guar gum according to a mass ratio of 6:4.

[0034] The preparation method of the quick-frozen and fresh-keeping thousand-sheet tofu of the present embodiment comprises the following steps:

[0035]1) Chopping: Add 74kg of ice water (0-2°C) and 15kg of soybean protein isolate into the chopping machine, and perform the first chopping at 500rpm for 2 minutes to obtain a paste. The surface of the paste is smooth, and the inside is fine and free of small particles visible to the naked eye; slowly add 6kg of soybean oil to the paste, and perform th...

Embodiment 2

[0041] The quick-frozen and fresh-keeping thousand-sheet bean curd of the present embodiment comprises the components of the following weights: soybean protein isolate 14kg, transglutaminase 0.1kg, soybean oil 5kg, tapioca acetate modified starch 2.5kg, monosodium glutamate 0.6kg, white sugar 0.6kg, Compound glue 0.4kg, duck egg white 3.5kg, water 70kg.

[0042] Wherein, the composite gum is prepared by mixing carrageenan and guar gum according to a mass ratio of 6:4.

[0043] The preparation method of the quick-frozen and fresh-keeping thousand-sheet tofu of the present embodiment comprises the following steps:

[0044] 1) Chopping: Add 69kg of ice water (0-2°C) and 14kg of soybean protein isolate into the chopping machine, and perform the first chopping at 800 rpm for 1 minute to obtain a paste. The surface of the paste is smooth, and the inside is fine and free of small particles visible to the naked eye; slowly add 5kg of soybean oil to the paste, and perform the second c...

Embodiment 3

[0050] The quick-frozen and fresh-keeping thousand-sheet tofu of the present embodiment comprises the following components by weight: soybean protein isolate 13kg, transglutaminase 0.2kg, soybean oil 8kg, cassava acetate modified starch 2kg, monosodium glutamate 0.3kg, white sugar 0.3kg, compound Glue 0.7kg, duck egg white 2.5kg, water 68kg.

[0051] Wherein, the composite gum is prepared by mixing carrageenan and guar gum according to a mass ratio of 6:4.

[0052] The preparation method of the quick-frozen and fresh-keeping thousand-sheet tofu of the present embodiment comprises the following steps:

[0053] 1) Chopping: Add 67kg of ice water (0-2°C) and 13kg of soybean protein isolate into the chopping machine, and perform the first chopping at 1000rpm for 2 minutes to obtain a paste. The surface of the paste is smooth, and the inside is fine and free of small particles visible to the naked eye; slowly add 8kg of soybean oil to the paste, and carry out the second chopping a...

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Abstract

The invention discloses quick-frozen and fresh-keeping thousand-layer Tofu and a preparation method of the quick-frozen and fresh-keeping thousand-layer Tofu. The quick-frozen and fresh-keeping thousand-layer Tofu comprises the following components in parts by weight: 13-15 parts of soy isolate protein, 0.1-0.25 part of glutamine transaminase, 2-3 parts of cassava acetate modified starch, 5-8 parts of soybean oil, 0.3-0.6 part of aginomoto, 0.3-0.6 part of white sugar, 0.4-0.7 part of complex adhesive, 2.5-3.5 parts of duck egg white and 68-75 parts by weight of water. The quick-frozen and fresh-keeping thousand-layer Tofu disclosed by adopting the preparation method is prepared from the raw materials of the soy isolate protein, the glutamine transaminase, the cassava acetate modified starch, the soybean oil, the aginomoto, the white sugar, the complex adhesive and the duck egg white, keeps the original tender and fresh taste of Tofu, has a special tender, crisp, tasty, delicious taste, and has better elasticity and toughness, and strong soup water absorbing capacity; and regardless of frying, stir-frying, oil-frying, stewing or blending other seasonings, the quick-frozen and fresh-keeping thousand-layer Tofu is special in flavor and delicious in taste when being eaten.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a quick-frozen and fresh-keeping thousand-sheet tofu, and also relates to a preparation method of the quick-freezing and fresh-keeping thousand-sheet tofu. Background technique [0002] Thousand-page tofu, also known as Chiba or Baiye tofu, is the latest popular new vegetarian product in recent years. It is widely popular in Taiwan, mainland coastal cities and northern regions, and is very popular among consumers. It adopts the latest tofu production technology in Taiwan and is refined with soybean flour and starch as the main materials. It is a new type of delicacy with low fat, low carbohydrates and rich in protein. It is strong and crisp, and also has super soup absorption capacity. With modern cooking techniques, it can make high-quality new and fashionable delicacies. [0003] At present, most of the thousand-sheet tofu on the market uses soybean flour and cornstar...

Claims

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Application Information

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IPC IPC(8): A23C20/02
Inventor 牛镇平宋克杰郭进京薛静玉
Owner 云鹤食品有限公司
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