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A kind of quick-frozen and fresh-keeping thousand-sheet tofu and preparation method thereof

A thousand-leaf tofu and soybean oil technology, applied in dairy products, cheese substitutes, applications, etc., can solve the problem that thousand-leaf tofu cannot meet the requirements of taste and taste, and achieve high viscosity, good structure, and reduced intake. Effect

Inactive Publication Date: 2016-02-10
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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  • A kind of quick-frozen and fresh-keeping thousand-sheet tofu and preparation method thereof
  • A kind of quick-frozen and fresh-keeping thousand-sheet tofu and preparation method thereof
  • A kind of quick-frozen and fresh-keeping thousand-sheet tofu and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The quick-frozen fresh-keeping thousand-page tofu of this embodiment includes 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, and compound Glue 0.6kg, duck egg egg white 3kg, water 75kg.

[0033] Wherein, the composite glue is made by mixing carrageenan and guar gum in a mass ratio of 6:4.

[0034] The preparation method of the quick-frozen fresh-keeping thousand-page tofu of this embodiment includes the following steps:

[0035] 1) Chopping: Add 74kg of ice water (0~2℃) and 15kg of soy protein isolate into the chopper, and perform the first chopping at 500rpm. The chopping time is 2min to obtain a paste. The surface of the paste is smooth, and the inside is fine and there are no small particles visible to the naked eye; slowly add 6kg of soybean oil to the paste, and chop for the second time at 4500rpm for 4 m...

Embodiment 2

[0041] The quick-frozen fresh-keeping thousand-page tofu of this embodiment includes the following components by weight: 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 egg white 3.5kg, water 70kg.

[0042] Wherein, the composite glue is made by mixing carrageenan and guar gum in a mass ratio of 6:4.

[0043] The preparation method of the quick-frozen fresh-keeping thousand-page tofu of this embodiment includes the following steps:

[0044] 1) Chopping: Add 69kg of ice water (0~2℃) and 14kg of soybean protein isolate into the chopper, and perform the first chopping at 800rpm. The chopping time is 1min to obtain a paste. The surface of the paste is smooth, and the inside is fine and there are no small particles visible to the naked eye; slowly add 5kg of soybean oil to the paste, and chop for the second time at 5000rpm for 3 minutes, until the cre...

Embodiment 3

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

[0051] Wherein, the composite glue is made by mixing carrageenan and guar gum in a mass ratio of 6:4.

[0052] The preparation method of the quick-frozen fresh-keeping thousand-page tofu of this embodiment includes the following steps:

[0053] 1) Chopping: Add 67kg of ice water (0~2℃) and 13kg of soy protein isolate into the chopper, and perform the first chopping at 1000rpm. The chopping time is 2min to obtain a paste. The surface of the paste is smooth, and the inside is fine and there are no small particles visible to the naked eye; slowly add 8kg of soybean oil to the paste, and chop for the second time at 4000rpm for 4...

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Abstract

The invention discloses a quick-frozen and fresh-keeping thousand-sheet tofu and a preparation method thereof. The thousand-sheet tofu comprises the following components in parts by weight: 13-15 parts of soybean protein isolate, 0.1-0.25 parts of glutamine transaminase, and cassava acetate 2-3 parts of modified starch, 5-8 parts of soybean oil, 0.3-0.6 parts of monosodium glutamate, 0.3-0.6 parts of white sugar, 0.4-0.7 parts of compound gum, 2.5-3.5 parts of duck egg white, 68-75 parts of water. The quick-frozen and fresh-keeping thousand-sheet tofu of the present invention uses soybean protein isolate, glutamine transaminase, cassava acetate modified starch, soybean oil and monosodium glutamate, white sugar, compound glue, and duck egg white as raw materials, and the obtained thousand-sheet tofu product maintains the original tofu Some are tender and fragrant, and have unique smoothness, crispness, good elasticity and toughness, and super water absorption capacity of soup; whether they are fried, fried, deep-fried, stewed or served with other condiments, they taste unique. ,Delicious.

Description

Technical field [0001] The invention belongs to the technical field of food, and specifically relates to a quick-frozen fresh-keeping thousand-page tofu, and also relates to a preparation method of quick-frozen fresh-keeping thousand-page tofu. Background technique [0002] Qianye Tofu, also known as Chiba or Baiye Tofu, is the latest vegetarian new product popular in recent years. It is widely popular in Taiwan, mainland coastal cities and northern regions, and is extremely popular with consumers. It uses Taiwan’s latest tofu production technology and is refined with soybean powder and starch as the main materials. It is a new type of low-fat, low-carbohydrate, and protein-rich cuisine. It not only maintains the original tenderness of tofu, but also has unique characteristics. The Q is strong and crisp, and it also has a super absorption capacity of soup. With modern cooking skills, it can make high-quality new fashionable delicacies. [0003] At present, the thousand-page tofu o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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