A kind of preparation method of dried fish tofu

Abstract

The invention discloses a method for preparing dried fish tofu, belonging to the technical field of novel bean products. It is characterized in that it uses soybean protein isolate as raw material, and it is made by adding a small amount of fish meat and auxiliary materials through a specific process. The invention creates a novel processing method of dried fish beans, which breaks through the traditional field. The dried fish tofu prepared by the invention is full of fish flavor, has a long shelf life, and has a strong and crisp taste, and is a new type of leisure soybean food accompanied with wine and meals.

Description

technical field [0001] The invention relates to the technical field of novel bean products, in particular to a preparation method of dried fish tofu. Background technique [0002] Dried fish tofu, also known as fish tofu (dried), the traditional "fish tofu" or dried fish tofu is made of surimi as the main raw material through pulping, emulsification, molding and other processes, and surimi accounts for a large proportion. Most of them appear on the market in the form of "meat". The preparation process of this kind of dried fish tofu is to make fish into surimi, and then make it with auxiliary materials. This kind of dried fish tofu is not only not resistant to preservation, but also often cannot be eaten immediately after opening the bag. It needs secondary processing (such as heating, etc.) to eat. However, after secondary processing of these products, there will be more slag in the product, resulting in poor mouthfeel, insufficient fish flavor and insufficient gluten, whi...

AI Technical Summary

Problems solved by technology

The preparation process of this kind of dried fish tofu is to make fish meat into surimi, and then add auxiliary materials. This kind of dried fish tofu is not only not resistant to preservation, but also often cannot be eaten immediately after opening the bag, and requires secondary processing (such as heating, etc.) to eat. However, after secondary processing of these products, there will be more slag in the product, resulting in poor taste, insufficient fish flavor and insufficient gluten, which is easy to break