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Squid-flavored fish bean curd

A technology for flavored fish and fish tofu, applied in the field of food processing, can solve the problems of poor taste, reduced nutrition, and inability to meet consumer demand, and achieve the effects of bright taste and low production cost

Inactive Publication Date: 2014-08-06
陆静
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing fish tofu has a variety of shapes, but the taste is bland and similar. Considering the cost problem, the fish tofu sold by merchants has a high starch content, and the nutrition is also reduced accordingly, which cannot meet the original consumption needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A squid-flavored fish tofu, which is prepared from the following components in parts by weight: 100 parts of squid, 40 parts of lean pork, 30 parts of soybean protein isolate, 40 parts of water chestnuts, 40 parts of yam, 50 parts of sweet potato powder, and 20 parts of cooking wine 10 parts of spices, 6 parts of edible salt, 8 parts of sugar, enough water and enough vegetable oil.

[0020] The method for preparing the above-mentioned squid-flavored fish tofu comprises the following steps:

[0021] 1) Remove impurities, wash and drain the squid, lean pork, water chestnut and yam;

[0022] 2) Cut off the trunk and feet of the squid separately, chop the trunk into blocks, and chop the feet into pieces;

[0023] 3) Chop lean pork and yam into chunks, and chop water chestnuts into pieces;

[0024] 4) Put the processed squid trunk, pork lean meat and yam into the chopping machine, then add cooking wine, spices, edible salt, sugar and water equal to the total weight, chop a...

Embodiment 2

[0031] A squid-flavored fish tofu, which is prepared from the following components in parts by weight: 150 parts of squid, 60 parts of lean pork, 45 parts of soybean protein isolate, 60 parts of water chestnuts, 50 parts of yam, 80 parts of sweet potato powder, and 25 parts of cooking wine 12 parts of spices, 8 parts of edible salt, 10 parts of sugar, enough water and enough vegetable oil.

[0032] The method for preparing the above-mentioned squid-flavored fish tofu comprises the following steps:

[0033] 1) Remove impurities, wash and drain the squid, lean pork, water chestnut and yam;

[0034] 2) Cut off the trunk and feet of the squid separately, chop the trunk into blocks, and chop the feet into pieces;

[0035] 3) Chop lean pork and yam into chunks, and chop water chestnuts into pieces;

[0036] 4) Put the processed squid trunk, pork lean meat and yam into the chopping machine, then add cooking wine, spices, edible salt and sugar and 1.5 times the total weight of water...

Embodiment 3

[0043] A squid-flavored fish tofu, which is prepared from the following components in parts by weight: 200 parts of squid, 80 parts of lean pork, 60 parts of soybean protein isolate, 80 parts of water chestnuts, 60 parts of yam, 100 parts of sweet potato powder, and 30 parts of cooking wine 15 parts of spices, 10 parts of edible salt, 12 parts of sugar, enough water and enough vegetable oil.

[0044] The method for preparing the above-mentioned squid-flavored fish tofu comprises the following steps:

[0045] 1) Remove impurities, wash and drain the squid, lean pork, water chestnut and yam;

[0046] 2) Cut off the trunk and feet of the squid separately, chop the trunk into blocks, and chop the feet into pieces;

[0047] 3) Chop lean pork and yam into chunks, and chop water chestnuts into pieces;

[0048] 4) Add the processed squid trunk, pork lean meat and yam into the chopping machine, then add cooking wine, spices, edible salt, sugar and water twice the total weight, chop a...

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PUM

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Abstract

The invention discloses squid-flavored fish bean curd. The fish bean curd is prepared from components in parts by weight as follows: 100-200 parts of squids, 40-80 parts of pig lean meat, 30-60 parts of soy protein isolate, 40-80 parts of water chestnuts, 40-60 parts of yams, 50-100 parts of sweet potato powder, 20-30 parts of cooking wine, 10-15 parts of spices, 6-10 parts of edible salt, 8-12 parts of sugar, sufficient water and sufficient vegetable oil. The squid-flavored fish bean curd has the advantages as follows: the fish bean curd is processed from the squids taken as a main material and various accessories for improving the overall taste and the nutritive value of the fish bean curd, and the fish bean curd is lower in production cost and unique in taste and has good effects of nourishing yin and stomachs, tonifying deficiency and moisturizing skin.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to squid-flavored fish tofu. Background technique [0002] Squid is rich in trace elements such as protein, calcium, phosphorus and iron, and highly unsaturated fatty acids such as DHA and EPA. It is very beneficial to human bone development and hematopoiesis, and can prevent anemia. According to traditional Chinese medicine, squid has the effects of nourishing yin, nourishing stomach, nourishing deficiency and moisturizing skin . Fish tofu is a food made by extruding fish meat into blocks and then frying it. It is favored by consumers in hot pot, stir-fry and spicy soup. However, the existing fish tofu has rich and varied shapes, but the taste is bland and similar. Considering the cost problem, the fish tofu sold by merchants has higher starch content and lower nutrition, which cannot meet the original consumption needs of consumers. Contents of the invention...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L1/30A23L17/00
CPCA23L13/67A23L17/50A23V2002/00A23V2200/32A23V2200/318A23V2250/5488
Inventor 陆静
Owner 陆静
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