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Quick-frozen bean curd ball and preparation method thereof

A technology for tofu balls and tofu is applied in the field of food processing to achieve the effects of improving taste and nutrition, soft taste and increasing nutritional value

Inactive Publication Date: 2015-10-07
UNIV OF JINAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the binding properties of single proteins are not strong

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Use non-rotten tofu to make pieces and set aside;

[0022] (2) Dissolve 7 parts of soybean protein, 2 parts of peanut protein and 5 parts of walnut protein in water at 65°C, stir for 30 minutes, and then homogenize under the condition of 15MPa for 60 seconds to obtain a uniform protein solution; soybean protein, peanut The content of protein in protein and walnut protein is ≥87% respectively, and the concentration of protein solution is 15%;

[0023] (3) Filling preparation: add 70 parts of tofu pieces in step (1), add the vegetable protein solution in step (2), then add 10 parts of flour, 0.15 parts of food salt, 0.05 parts of chicken essence, 2 parts of minced ginger, 4 parts of minced green onion, 0.5 part of pepper powder, 0.5 part of ginger powder, 20 parts of water, and stir well;

[0024] (4) Molding into pills: Put the fillings prepared above into a molding machine to mold into pills;

[0025] (5) Put the balls prepared in step (4) into the freezer for 20 ...

Embodiment 2

[0028] (1) Use non-rotten tofu to make pieces and set aside;

[0029] (2) Dissolve 3 parts of soybean protein, 8 parts of peanut protein and 10 parts of walnut protein in water at 75°C, stir for 25 minutes, and then homogenize at 15MPa for 60 seconds to obtain a uniform protein solution. The protein content of soybean protein, peanut protein and walnut protein is ≥87% respectively, and the concentration of protein solution is 12%.

[0030] (3) Filling preparation: add 50 parts of tofu pieces in step (1), add vegetable protein solution in step (2), then add 8 parts of flour, 0.2 parts of food salt, 0.15 parts of chicken essence, 1.5 parts of minced ginger, 4 parts of diced green onion, 0.7 part of pepper powder, 0.7 part of ginger powder, 20 parts of water, and stir well.

[0031] (4) Molding into pills: put the fillings prepared above into a molding machine and mold them into pills.

[0032] (5) Put the meatballs prepared in step (4) into the freezer for 25 minutes.

[003...

Embodiment 3

[0035] (1) Use non-rotten tofu to make pieces and set aside.

[0036] (2) Dissolve 5 parts of soybean protein, 5 parts of peanut protein and 8 parts of walnut protein in water at 85°C, stir for 20 minutes, and then homogenize at 15MPa for 60 seconds to obtain a uniform protein solution. The content of protein in soybean protein, peanut protein and walnut protein is ≥87% respectively, and the concentration of protein solution is 10%.

[0037] (3) Filling preparation: add 60 parts of tofu pieces in step (1), add 22 parts of vegetable protein liquid in step (2), then add 5 parts of flour, 0.5 parts of food salt, 0.3 parts of chicken essence, and 2 parts of minced ginger 1 part, 3 parts of diced green onion, 1 part of pepper powder, 1 part of ginger powder, 20 parts of water, and stir well.

[0038] (4) Molding into pills: Put the fillings prepared above into a molding machine to mold into pills.

[0039] (5) Put the meatballs prepared in step (4) into the freezer for 30 minutes...

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Abstract

The invention provides a quick-frozen bean curd ball and a preparation method thereof. The preparation method comprises the following steps of: making bean curds in broken pieces; adding soybean protein, peanut protein and walnut protein, which are prepared by a reversed micelle method; and adding condiments, so that the quick-frozen bean curd balls are prepared. The prepared quick-frozen bean curd ball disclosed by the invention is good in forming, rich in elasticity, gentle in taste and rich in nutrition and has unique fragrance of soybeans.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to quick-frozen tofu balls and a preparation method thereof. technical background [0002] Tofu is a traditional green and healthy food in my country. It has a history of more than 2,100 years. Because it is rich in nutrition, the biological value of protein contained is comparable to that of fish. It is a complete protein. Its amino acid composition is relatively Well, it has almost all the amino acids necessary for the human body. In addition, it also contains carbohydrates, phytoestrogens, lecithin, vegetable oils, minerals and other essential nutrients for the human body. The human body's digestion and absorption rate of its protein is only 65%, while the digestion rate of tofu can be increased to 92%-95%. Therefore, tofu has the functions of nourishing the middle and replenishing qi, clearing heat and moistening dryness, promoting body fluid and quenching thirst, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 赵晓燕朱海涛陈军张桂香虎海防孙雅丽
Owner UNIV OF JINAN
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