Seafood flavoring bean curd and preparation method thereof

A flavor and tofu technology, which is applied in the field of food processing, can solve the problems of difficult control and fast reaction speed of tofu, achieve good antibacterial effect, avoid food color and smell deterioration, and prolong the shelf life

Inactive Publication Date: 2016-03-30
王传法
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional tofu coagulants are mainly brine and gypsum, which have

Method used

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Effect test

Embodiment Construction

[0015] A seafood-flavored tofu is made from the following raw materials in parts by weight (kg):

[0016] Soybean 400, sugar cane juice 30, scallop meat 30, pepper 5, mulberry leaf 2, medlar 4, hawthorn 1, lotus leaf 3, chitosan 1.6, calcium chloride 1.6, 0.1% acetic acid solution 200.

[0017] The preparation method of described seafood flavor bean curd, comprises the following steps:

[0018] (1) Decoct mulberry leaves, medlar, hawthorn, and lotus leaves with 5 times the water for 40 minutes, filter to remove residue, and spray-dry the obtained filtrate to make powder to obtain Chinese medicine powder;

[0019] (2) Soak the soybeans with 3 times of water at 15°C for 8 hours, then take out the soybeans, mix them with vitamin C, add 5 times of water and send them to a homogenizer for homogenization, and then send the obtained materials into Centrifuge, centrifugal separation of bean dregs, to obtain soymilk;

[0020] (3) Treat the soybean milk with a pressure of 400MPa at 35...

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Abstract

The invention discloses seafood flavoring bean curd. The seafood flavoring bean curd is made from, by weight parts, 400-410 parts of soybean, 30-32 parts of sugarcane juice, 30-32 parts of scallop muscle, 5-6 parts of ground pepper, 2-3 parts of mulberry leaf, 4-5 parts of fruit of Chinese wolfberry, 1-2 parts of hawthorn, 3-4 parts of lotus leaf, 1.6-1.8 parts of chitosan, 1.6-1.8 parts of calcium chloride and 200-210 parts of 0.1% acetic acid solution. According to the method, superhigh pressure treatment is adopted for soybean milk, a hydrophobic region of soyabean protein can be exposed to increase the sulfhydryl content of the soybean protein, the soybean protein reacts with a coagulating agent again to form gel, the shortcomings of the fission of food color, fragrance and taste and the nutrient loss caused by traditional hot processing are overcome, vitamin C can restrain lipid substances in soybeans from being oxidized to generate peroxide to produce beany flavor, a chitosan mixed coagulating agent has good bacteriostasis on colibacillus, staphylococcus aureus and mould, the expiration date of the bean curd can be effectively prolonged, and the seafood flavoring bean curd can reduce lipid.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a seafood-flavored tofu and a preparation method thereof. Background technique [0002] The processing and production of tofu is mainly based on soybeans. The key technology for producing tofu from soybeans is to add coagulant to soybean milk. The quality of tofu is directly affected by the amount and application of coagulant, and the type of coagulant also directly affects the sensory evaluation of tofu type and taste. Traditional tofu coagulants are mainly brine and gypsum, which have a fast reaction speed for making tofu and are difficult to control. With the continuous improvement of production level, a large number of new composite coagulants appear, and most of the composite coagulant formulations are mixed with existing coagulants. Chitosan is a rare positively charged biological polymer compound that can be formed in nature. Chitosan has good chemical stability ...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 王传法
Owner 王传法
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