Chicken Tofu preparation method

A production method and technology of tofu, which are applied in the field of food processing, can solve the problems of being unsuitable for industrialized production and sales, difficult to guarantee the aftertaste of fried food, and cumbersome production process of chicken tofu, so as to achieve food safety guarantee, less oil output, pure taste effect

Inactive Publication Date: 2014-12-24
BEIZHEN GOUBANGZI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The production process of chicken tofu is cumbersome and requires high equipment. It is difficult for ordinary families to make and taste this product
CN102551086 A discloses a method for making chicken tofu. The method adopts frying to enrich the color, taste and mouthfeel of the product. However, after high-temperature frying, the nutrients of chicken tofu are severely damaged, the fat content is high, and it is not easy to digest. Often eating fried food can cause indigestion, easy to get angry and constipation; moreover, the after-feel of fried food is not easy to guarantee, and the shelf life is short, so it is not suitable for industrial production and sales

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Pretreatment

[0027] Take out raw materials such as chicken and chicken skin in the -18°C freezer for thawing, cleaning and pretreatment;

[0028] (2) stranding

[0029] After cleaning the chicken skin and chicken, grind them with a meat grinder with an 8mm orifice plate;

[0030] (3) emulsified pickling

[0031] 6kg of ground chicken skin and 3.5kg of isolated soybean protein were chopped and emulsified for 2 minutes with a chopping machine at 1800 rpm. During the chopping process, 0.9kg of salt and 12kg of ice water were added and 2.0kg of white sugar to obtain a chicken skin and soybean protein isolate mixed emulsion. After the emulsification is completed, the chicken skin and soybean protein isolate mixed emulsion is marinated at 0°C to 4°C for 10 hours;

[0032] (4) Chopped and mixed

[0033] Use a chopping machine to mix 60kg of ground chicken, 25.9kg of chicken skin and soybean protein isolate mixed emulsion marinated in step (3), 40kg of ice water, 0.35...

Embodiment 2

[0043] (1) Pretreatment

[0044] Take out raw materials such as chicken and chicken skin in the -18°C freezer for thawing, cleaning and pretreatment;

[0045] (2) stranding

[0046] After cleaning the chicken skin and chicken, grind them with a meat grinder with an 8mm orifice plate;

[0047] (3) emulsified pickling

[0048] 7kg of twisted chicken skin and 3kg of soybean protein isolate were chopped and emulsified for 3 minutes at a speed of 2000 rpm with a chopping machine. During the chopping process, 1.0kg of salt, 10kg of ice water and 2.4kg of white granulated sugar to obtain a chicken skin and soybean protein isolate mixed emulsion. After the emulsification is completed, marinate the chicken skin and soybean protein isolate mixture for 12 hours at 0°C to 4°C;

[0049] (4) Chopped and mixed

[0050] Use a chopping machine to mix 70kg of ground chicken, 21.9kg of chicken skin and soybean protein isolate mixed emulsion marinated in step (3), 48kg of ice water, 0.3kg of ...

Embodiment 3

[0060] (1) Pretreatment

[0061] Take out raw materials such as chicken and chicken skin in the -18°C freezer for thawing, cleaning and pretreatment;

[0062] (2) stranding

[0063]After cleaning the chicken skin and chicken, grind them with a meat grinder with an 8mm orifice plate;

[0064] (3) emulsified pickling

[0065] 6.5kg of twisted chicken skin and 3.25kg of soybean protein isolate were chopped and emulsified with a chopping machine at 1900 rpm for 2min30s. During the chopping process, 0.95kg of salt and 11kg of ice water were added and 2.2kg of white sugar to obtain a chicken skin and soybean protein isolate mixed emulsion. After the emulsification is completed, the chicken skin and soybean protein isolate mixed emulsion is marinated at 0°C to 4°C for 11 hours;

[0066] (4) Chopped and mixed

[0067] Use a chopping machine to mix 65kg of ground chicken, 23.9kg of chicken skin and soybean protein isolate mixed emulsion marinated in step (3), 44kg of ice water, 0.3...

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Abstract

The invention provides a chicken Tofu preparation method. The chicken Tofu preparation method comprises the following steps: mincing cleaned chicken skin and chicken by use of a mincing machine, chopping, mixing and emulsifying the minced chicken skin and isolated soybean protein by use of a chopping mixer, adding salt, ice water and white granulated sugar in the chopping process to obtain a chicken skin-isolated soybean protein mixed emulsion, and pickling after emulsifying; mixing the minced chicken, the pickled chicken skin-isolated soybean protein mixed emulsion, ice water, tripolyphosphate, gourmet powder, sodium erythorbate, curdlan, netmeg powder, egg, white pepper and starch together and performing chopping mixing; next, pouring the mixture into a forming mold, cooking in water, stripping off the mold, and fuming by use of white granulated sugar and fruit tree for smoke curing to obtain the chicken Tofu. The chicken Tofu preparation method has the advantages of rich nutrition, pure taste, fine and smooth product, high elasticity, simple preparation process, no adding of chemically synthetic coloring matter and easiness in industrial production.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a method for preparing chicken tofu. Background technique [0002] Chicken tofu is a food that combines the flavor of chicken and soybean protein isolate. After ingredients, marinating, and cooking, it is rich in nutrition and has dual flavors of chicken and soybean products, so it is very popular among people. favorite. [0003] The production process of chicken tofu is cumbersome and requires high equipment. It is difficult for ordinary families to make and taste this product. CN102551086 A discloses a method for making chicken tofu. The method adopts frying to enrich the color, taste and mouthfeel of the product. However, after high-temperature frying, the nutrients of chicken tofu are severely damaged, the fat content is high, and it is not easy to digest. Frequent eating of fried food can cause indigestion, easy to get angry and constipation; moreover, fried food is not e...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/314A23C20/02A23L13/60A23L13/40
CPCA23C20/02
Inventor 王进
Owner BEIZHEN GOUBANGZI FOOD
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