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Cuttlefish bean curd and production method thereof

A production method and technology for cuttlefish, which are applied in the directions of food preparation, function of food ingredients, food science, etc., can solve the problems of inability to meet consumer demand, single nutrient composition, heavy fishy smell, etc. Market prospects, the effect of increasing taste

Inactive Publication Date: 2014-09-10
SHANDONG JIASHIBO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The fish tofu sold on the market is mainly made of fish paste, which is twisted into meat paste and extruded with other auxiliary materials, and then matured and fried. Because the ordinary fish tofu has a single taste and a strong fishy smell, and The single nutrient composition can no longer meet the increasing consumption demand of today's consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Ink ink tofu is made from the following raw materials in parts by weight:

[0020] 65 parts of fish paste, 6.5 parts of egg white, 9 parts of tapioca starch, 4 parts of corn starch, 24 parts of soybean protein emulsified slurry, 0.7 part of golden treasure, 0.1 part of meat powder, 0.7 part of monosodium glutamate, 0.9 part of sugar, 2.3 parts of refined salt, ice 48 parts of water, 14 parts of soybean protein isolate, 44 parts of lard, and 5 parts of ink fountain ink.

[0021] The preparation method of above-mentioned black ink tofu comprises the following steps:

[0022] (1) Thawing and stranding:

[0023] The fish paste is thawed naturally, the temperature is controlled at 0°C to 4°C, and then minced with a 12mm diameter orifice plate, and then placed in an environment of 0°C to 4°C for later use;

[0024] (2) Chopping and mixing:

[0025] The first minced fish paste and soybean protein emulsified paste are chopped and mixed at a high speed of 2500 rpm for 3 minut...

Embodiment 2

[0041] Ink ink tofu is made from the following raw materials in parts by weight:

[0042] 70 parts of fish paste, 7 parts of egg white, 10 parts of tapioca starch, 5 parts of corn starch, 25 parts of soybean protein emulsified slurry, 0.8 part of gold treasure, 0.1 part of meat powder, 0.8 part of monosodium glutamate, 1 part of sugar, 2.4 parts of refined salt, ice 50 parts of water, 15 parts of soybean protein isolate, 45 parts of lard, and 6 parts of ink fountain ink.

[0043] The preparation method of above-mentioned black ink tofu comprises the following steps:

[0044] (1) Thawing and stranding:

[0045] The fish paste is thawed naturally, the temperature is controlled at 0°C to 4°C, and then minced with a 12mm diameter orifice plate, and then placed in an environment of 0°C to 4°C for later use;

[0046] (2) Chopping and mixing:

[0047] The first minced fish paste and soybean protein emulsified paste are chopped and mixed at a high speed of 2500 rpm for 3 minutes. A...

Embodiment 3

[0063] Ink ink tofu is made from the following raw materials in parts by weight:

[0064] 75 parts of fish paste, 7.5 parts of egg white, 11 parts of tapioca starch, 6 parts of corn starch, 26 parts of soybean protein emulsified slurry, 0.9 part of golden treasure, 0.3 part of meat powder, 0.9 part of monosodium glutamate, 1.1 part of sugar, 2.5 parts of refined salt, ice 52 parts of water, 16 parts of soybean protein isolate, 46 parts of lard, and 7 parts of ink fountain ink.

[0065] The preparation method of above-mentioned black ink tofu comprises the following steps:

[0066] (1) Thawing and stranding:

[0067] The fish paste is thawed naturally, the temperature is controlled at 0°C to 4°C, and then minced with a 12mm diameter orifice plate, and then placed in an environment of 0°C to 4°C for later use;

[0068] (2) Chopping and mixing:

[0069] The first minced fish paste and soybean protein emulsified paste are chopped and mixed at a high speed of 2500 rpm for 3 minute...

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Abstract

The invention discloses a cuttlefish bean curd and a production method thereof. The cuttlefish bean curd is produced from the following raw materials in parts by weight: 65-75 parts of fish cream, 6.5-7.5 parts of egg white, 9-11 parts of cassava starch, 4-6 parts of corn starch, 24-26 parts of soybean protein emulsion, 0.7-0.9 part of Huangjinbao (a brand), 0.1-0.3 part of fine meat meal, 0.7-0.9 part of monosodium glutamate, 0.9-1.1 part of white sugar, 2.3-2.5 parts of refined salt, 48-52 parts of ice water, 14-16 parts of soybean protein isolate, 44-46 parts of lard oil and 5-7 parts of cuttlefish ink. The cuttlefish bean curd has the beneficial effects that the added cuttlefish ink contains rich organic compounds such as protein, fat and sugar, has the effects of nourishing, decreasing fishy taste and increasing flavor and further contains mucopolysaccharide having effects of accelerating digestion and resisting cancers, so that the cuttlefish bean curd has a wide market prospect.

Description

technical field [0001] The present invention relates to a kind of fish tofu and its preparation method, specifically a kind of fish tofu added with cuttlefish ink and its preparation method. Background technique [0002] The fish tofu sold on the market is mainly made of fish paste, which is twisted into meat paste and extruded with other auxiliary materials, and then matured and fried. Because the ordinary fish tofu has a single taste and a strong fishy smell, and The single nutrient composition has been unable to meet the increasing consumption demand of today's consumers. On the basis of the traditional fish tofu, the present invention adds pure natural fish ink fountain ink, which can not only provide rich nutrients, have the effect of promoting digestion and anti-cancer, but also reduce fishy smell and increase the taste of fish tofu. Contents of the invention [0003] The object of the present invention is to provide a kind of cuttlefish bean curd that is rich in nu...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/32A23L17/10A23L15/00
CPCA23L15/00A23L17/50A23L33/00A23V2002/00A23V2200/30
Inventor 张博郑钦森朱永波
Owner SHANDONG JIASHIBO FOOD
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