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
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[0031] Example 1
[0032] The quick-frozen and fresh-keeping thousand-sheet tofu of the present embodiment includes the following components by weight: 15kg of soybean protein isolate, 0.25kg of transglutaminase, 6kg of soybean oil, 3kg of tapioca acetate modified starch, 0.5kg of monosodium glutamate, 0.5kg of white sugar, compound Glue 0.6kg, duck egg white 3kg, water 75kg.
[0033] Wherein, the compound gum is made by mixing carrageenan and guar gum in 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 to the chopping machine, and carry out the first chopping at 500 rpm. The chopping time is 2 minutes to obtain a paste. The surface of the paste is smooth, and the inside is fine and no small particles are visible to the naked eye; slowly add 6kg of soybean oil to the paste...
Example Embodiment
[0040] Example 2
[0041] The quick-frozen and fresh-keeping thousand-sheet tofu of the present embodiment includes the following components by weight: 14 kg of soybean protein isolate, 0.1 kg of transglutaminase, 5 kg of soybean oil, 2.5 kg of tapioca acetate modified starch, 0.6 kg of monosodium glutamate, 0.6 kg of white sugar, Compound glue 0.4kg, duck egg white 3.5kg, water 70kg.
[0042] Wherein, the compound gum is made by mixing carrageenan and guar gum in 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 to the chopping machine, and perform the first chopping under the condition of 800rpm, and the chopping time is 1min to obtain a paste, The surface of the paste is smooth, and the interior is fine and no small particles are visible to the naked eye; slowly add 5kg...
Example Embodiment
[0049] Example 3
[0050] The quick-frozen and fresh-keeping thousand-sheet tofu of the present embodiment comprises the following components by weight: 13kg of soybean protein isolate, 0.2kg of transglutaminase, 8kg of soybean oil, 2kg of tapioca acetate modified starch, 0.3kg of monosodium glutamate, 0.3kg of white sugar, compound Glue 0.7kg, duck egg white 2.5kg, water 68kg.
[0051] Wherein, the compound gum is made by mixing carrageenan and guar gum in 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 to the chopping machine, and perform the first chopping under the condition of 1000 rpm, and the chopping time is 2min to obtain a paste, The surface of the paste is smooth, and the inside is fine and no small particles are visible to the naked eye; slowly add 8kg of soy...
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