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Production method of spicy fish dried bean curds

A production method and a technology for dried tofu, which are applied in the directions of dairy products, cheese substitutes, applications, etc., can solve the problems such as difficulty in flavoring in brine, and achieve the effects of good spiced flavor, bright red color and rich nutrition.

Inactive Publication Date: 2015-12-16
SCENTS HLDG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the purpose of the present invention is to provide a method for making dried fish tofu with a spicy flavor, which adopts marinating in advance, which can well marinate the spicy taste, and has a full spicy flavor. difficult question

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of preparation method of fish-flavored dried tofu of the present invention comprises the following steps:

[0029] (1) Chopping and pulping (soy protein isolate emulsified pulp): mix 80 parts by weight of soybean protein isolate with 460 parts by weight of crushed ice water, first chop and mix at low speed for 1 minute, then chop and mix at high speed for 2-3 minutes, until Add chili oil to emulsify when there are no particles evenly, chop and mix at low speed and then at high speed for 2 minutes, after the emulsification is complete, pour out two-thirds of the protein emulsified slurry and put it aside for later use;

[0030] (2) Minced surimi: Add 150 parts by weight of surimi to the protein emulsified slurry in the chopping machine, and chop and mix at a high speed with 8 parts by weight of salt until the surimi is strong, and the time is 3 minutes;

[0031] (3) Marinate: Add the protein emulsified slurry poured out in step (1) to the emulsified slurry in step...

Embodiment 2

[0040]The preparation method of the spicy dried tofu of this embodiment is basically the same as that of Example 1, the difference being that the soy protein isolate in step (1) is 120 parts by weight, the crushed ice water is 660 parts by weight, and the chili oil is 200 parts by weight; The surimi in the step (2) is 200 parts by weight, the salt is 12 parts by weight; the transglutaminase in the step (3) is 2 parts by weight, the starch is 25 parts by weight, the fructose syrup is 9 parts by weight, and the monosodium glutamate is 3 parts by weight, 1 part by weight of five-spice powder, and 1 part by weight of pepper powder; in step (4), the temperature for refrigerating and setting is 4°C, and setting for 12 hours; in step (8), the amount of spicy and spicy seasoning is 200 parts by weight.

Embodiment 3

[0042] The preparation method of the spicy dried tofu in this embodiment is basically the same as that in Example 1, the difference being that the soy protein isolate in step (1) is 100 parts by weight, the crushed ice water is 560 parts by weight, and the chili oil is 175 parts by weight; The surimi in the step (2) is 175 parts by weight, the salt is 10 parts by weight; the transglutaminase in the step (3) is 1.5 parts by weight, the starch is 20 parts by weight, the fructose syrup is 7.5 parts by weight, and the monosodium glutamate is 2.5 parts by weight, 0.75 parts by weight of five-spice powder, and 0.75 parts by weight of pepper powder; in step (4), the temperature for refrigerating and setting is 2°C, and setting for 10 hours; in step (8), the amount of spicy and spicy seasoning is 150 parts by weight.

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Abstract

The invention discloses a production method of spicy fish dried bean curds. The production method comprises the following steps: (1) chopping and pulping; (2) chopping minced fish; (3) marinating; (4) refrigerating and shaping; (5) boiling and cooking; (6) cooling and slicing; (7) frying with oil; (8) blending materials; (9) packaging in vacuum; and (10) sterilizing. The fish dried bean curds are produced by internally marinating; chili oil, five-spice powder and ground pepper are added in a soybean protein and minced fish chopping process and the mixture can be internally marinated in advance; the chili oil is added so that the fish dried bean curds have spicy flavor; and the five-spice powder and the ground pepper are added so that the fish dried bean curds have very good five-spice flavor and rich aroma. A post-period blank is boiled, fried with oil, and blended with the materials to obtain the spicy fish dried bean curds. The spicy fish dried bean curds produced by the method have rich taste, good elasticity and toughness, delicious taste and abundant nutrition.

Description

technical field [0001] The invention belongs to the technical field of food production and processing, and in particular relates to a method for preparing spicy fish meat tofu. Background technique [0002] Dried tofu is a traditional food made from soybeans, and it has become one of people's favorite foods because it contains a lot of nutrients needed by the human body. At present, the production methods of dried tofu are mostly traditional soaking, washing, refining, burning, pointing, pressing and other links. The labor cost is high, and a lot of waste water is generated. The cost of sewage treatment increases, and it is also affect the environment. Moreover, the prepared dried tofu has poor elasticity, lacks bite strength and poor mouthfeel. [0003] With the development of the economy and the improvement of people's living standards, people pay more and more attention to the nutrition and health of food. As a nutritious and healthy food, surimi products have been favo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
Inventor 崔玉苗付文娟宋恒祥胡学民刘转转蒋延鑫
Owner SCENTS HLDG CO LTD
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