Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Shiitake mushroom bean curds and method thereof

A technology of shiitake mushrooms and tofu, which is applied in the field of food processing and shiitake mushroom tofu, which can solve the problems of insufficient nutrients and achieve the effects of improved texture and taste, rich nutrients, and convenient eating

Inactive Publication Date: 2016-11-16
井冈山井祥菌草生态科技股份有限公司
View PDF3 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0018] In order to solve the problem that the nutrients of traditional tofu in the prior art are not comprehensive enough, the object of the present invention is to provide a kind of mushroom tofu rich in nutrients and its preparation method

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Shiitake mushroom bean curds and method thereof
  • Shiitake mushroom bean curds and method thereof
  • Shiitake mushroom bean curds and method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] The preparation method of shiitake mushroom tofu comprises the following steps:

[0058] (1) Take fresh shiitake mushrooms, clean them; put them into a drying box and bake them at 40°C for 5 hours; put the dried shiitake mushrooms into a pulverizer for crushing, and then put the crushed Mushrooms are passed through an 80-mesh sieve to obtain shiitake mushroom powder;

[0059] (2) adding the shiitake mushroom powder obtained in step (1) into water and fermenting for 2 hours, then adding edible salt, starch, I+G, white granulated sugar, yeast powder and natamycin to it, and stirring evenly to obtain a seasoning slurry;

[0060] (3) Chopping and emulsifying soy protein isolate and water for 10 minutes, then adding edible oil and TG enzyme to it to emulsify into a slurry, continuing to add soybean textured protein and the seasoning slurry obtained in step (2), and stirring until completely emulsified To obtain an emulsion, wherein the emulsification temperature is 10° C.; ...

Embodiment 2

[0067] The preparation method of shiitake mushroom tofu comprises the following steps:

[0068] (1) Take fresh shiitake mushrooms, clean them; put them into a drying box and bake them at a temperature of 50°C for 7 hours; put the dried shiitake mushrooms into a pulverizer for crushing, and then put the crushed Shiitake mushrooms are passed through a 100-mesh sieve to obtain shiitake mushroom powder;

[0069] (2) adding the mushroom powder obtained in step (1) into water and fermenting for 2.5 hours, then adding edible salt, starch, I+G, white granulated sugar, yeast powder and natamycin to it, and stirring evenly to obtain a seasoning slurry;

[0070] (3) Chopping and emulsifying soy protein isolate and water for 13 minutes, then adding edible oil and TG enzyme to it to emulsify into a slurry, continuing to add soybean textured protein and the seasoning slurry obtained in step (2), and stirring until completely emulsified To obtain an emulsion, wherein the emulsification temp...

Embodiment 3

[0077] The preparation method of shiitake mushroom tofu comprises the following steps:

[0078] (1) Take fresh shiitake mushrooms, clean them; put them into a drying box and bake them at 60°C for 8 hours; put the dried shiitake mushrooms into a pulverizer for crushing, and then put the crushed Mushrooms are passed through a 120-mesh sieve to obtain shiitake mushroom powder;

[0079] (2) adding the shiitake mushroom powder obtained in step (1) to fermentation in water for 3 hours, then adding edible salt, starch, I+G, white granulated sugar, yeast powder and natamycin to it, and stirring evenly to obtain a seasoning slurry;

[0080] (3) Chop and emulsify the soybean protein isolate and water for 15 minutes, then add edible oil and TG enzyme to it to emulsify into a slurry, continue to add soybean textured protein, the seasoning slurry obtained in step (2), and stir until completely emulsified To obtain an emulsion, wherein the emulsification temperature is 50° C.; the emulsifi...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides shiitake mushroom bean curds and a production method thereof. The shiitake mushroom bean curds are prepared from the following components in parts by weight: 38.0-50.0 parts of water, 5.0-10.0 parts of textured soybean protein, 12.0-20.0 parts of edible oil, 15.0-20.0 parts of soybean isolate protein, 0.50-1.00 part of shiitake mushroom powder, 0.015-0.025 part of a TG enzyme and 0.0050-0.0060 part of natamycin. According to the shiitake mushroom bean curds provided by the invention, the nutrient value of the bean curds can be improved and the immunity function of human bodies can also be enhanced; the shiitake mushroom bean curds are simple in production process, and the produced foods have a long shelf life and are convenient to eat.

Description

technical field [0001] The invention relates to the field of food processing and also belongs to the technical field of mushroom tofu, in particular to a mushroom tofu and a method thereof. Background technique [0002] Tofu, known as "Fuli" in ancient times, was first invented and manufactured in my country, and then spread to all parts of the world. Tofu is the main raw material of vegetarian dishes in my country. It has always been welcomed by people and is known as "vegetable meat" by people. Tofu is a common food material for people. It has high protein and low fat, and has the effects of lowering blood pressure, blood fat and cholesterol. It is a good delicacy that can be used both raw and cooked, suitable for all ages, health care, and longevity. In addition to the functions of increasing nutrition, helping digestion, and increasing appetite, tofu is also very beneficial to the growth and development of teeth and bones. It can increase the iron content in the blood ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 郑志坚
Owner 井冈山井祥菌草生态科技股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com