Novel marinated Tofu coagulating agent and self-coagulated marinated Tofu production method

Abstract

The invention discloses a novel marinated Tofu coagulating agent and a self-coagulated marinated Tofu production method, wherein the novel marinated Tofu coagulating agent comprises 40-60 by weight percent of magnesium chloride, 1-5 by weight percent of dihydroxysuccinic acid, 20-30 by weight percent of soluble starch and 10-25 by weight percent of glucolactone. Based on conventional magnesium chloride halogen salt, the dihydroxysuccinic acid, the soluble starch and the glucolactone are added, the glucolactone is capable of improving the taste of Tofu so that the Tofu is tender in mouth feel; the dihydroxysuccinic acid and the soluble starch are capable of effectively wrapping magnesium ions in magnesium chloride, and thus the bitterness of conventional Tofu is effectively lightened. Thus, the purposes of ensuring the nutrients of the conventional marinated Tofu and achieving the tender mouth feel of the lactone Tofu are realized.

Description

technical field

[0001] The invention relates to a novel brine tofu coagulant and a low-temperature self-solidifying brine tofu production method. Background technique

[0002] Brine tofu is an alias of traditional tofu in my country. It is divided into southern tofu and northern tofu. As the name implies, its coagulant is brine (that is, magnesium salt or calcium salt, such as magnesium chloride, calcium chloride and calcium sulfate, etc.). It is characterized by high hardness, strong toughness, low water content, very "coarse" taste, slightly sweet and slightly bitter taste, but high protein content, suitable for frying, frying, and stuffing.

[0003] However, many new technologies have been introduced in the soy product industry, and many new tofu products have been produced, such as kapok tofu, silk tofu, and lactone tofu. The secret of these new products is to abandon the old generation of brine and gypsum, use gluconolactone as a coagulant, and add substances such ...

Examples

Embodiment 1

[0023] Magnesium chloride 40%, tartaric acid 5%, soluble starch 30% and gluconolactone 25%, according to the ratio, mix evenly.

Embodiment 2

[0025] Magnesium chloride 50%, tartaric acid 1%, soluble starch 25% and gluconolactone 24%, according to the ratio, mix evenly.

Embodiment 3

[0027] 60% of magnesium chloride, 5% of tartaric acid, 20% of soluble starch and 15% of gluconolactone, proportioned according to the ratio, and mixed evenly.

technical field

[0001] The invention relates to a novel brine tofu coagulant and a low-temperature self-solidifying brine tofu production method. Background technique

[0002] Brine tofu is an alias of traditional tofu in my country. It is divided into southern tofu and northern tofu. As the name implies, its coagulant is brine (that is, magnesium salt or calcium salt, such as magnesium chloride, calcium chloride and calcium sulfate, etc.). It is characterized by high hardness, strong toughness, low water content, very "coarse" taste, slightly sweet and slightly bitter taste, but high protein content, suitable for frying, frying, and stuffing.

[0003] However, many new technologies have been introduced in the soy product industry, and many new tofu products have been produced, such as kapok tofu, silk tofu, and lactone tofu. The secret of these new products is to abandon the old generation of brine and gypsum, use gluconolactone as a coagulant, and add substances such ...

Examples

Embodiment 1

[0023] Magnesium chloride 40%, tartaric acid 5%, soluble starch 30% and gluconolactone 25%, according to the ratio, mix evenly.

Embodiment 2

[0025] Magnesium chloride 50%, tartaric acid 1%, soluble starch 25% and gluconolactone 24%, according to the ratio, mix evenly.

Embodiment 3

[0027] 60% of magnesium chloride, 5% of tartaric acid, 20% of soluble starch and 15% of gluconolactone, proportioned according to the ratio, and mixed evenly.