Production method for dried chicken bean curd

A production method and chicken technology are applied in the production field of chicken tofu to achieve the effects of overflowing aroma, high comprehensive nutritional value, and uniform water distribution.

Inactive Publication Date: 2017-01-04
SHIQIAN LIANGS GREEN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But along with the improvement of people's requirements for the nutritional value of food, dried tofu containing only a single plant protein can no longer meet the needs of the public, while chicken contains vitamin C, E, etc., with a high protein content ratio, many types, and high digestibility. It is easily absorbed and utilized by the human body. It has the effect of enhancing physical strength and strengthening the body. In addition, it contains phospholipids that play an important role in human growth and development. It is one of the important sources of fat and phospholipids in Chinese dietary structure

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 1) Select 10 kg of high-quality soybeans, soak them in 20 kg of water for 7 hours; wash 2.0 kg of chicken, grind them into foam, and set aside;

[0033] 2) Drain the soybeans with a plug, use a soybean milk machine to beat the drained foamed soybeans into soybean milk, boil the soybean milk for half an hour, and then boil for ten minutes after boiling;

[0034] 3) Soymilk mixed with 0.70kg Laotan sauerkraut juice;

[0035] 4) Stir evenly with minced chicken and soybean milk, add 0.15 kg of gypsum, pack with gauze and press for 5.9 hours, and control the moisture content of the pressed tofu to 65%-80%;

[0036] 5) Put the pressed tofu into pieces and bake in the oven. The baking conditions in the oven are: the temperature is 70-90°C, and the vacuum is 0.02-0.04MPa. Bake at 50-70°C for 0.5 hours, and control the moisture content of the dried tofu at 25%-35%;

[0037] 6) Cook with 2.50Kg of pepper and 5.0Kg of rapeseed oil, then add 0.20kg of Chinese prickly ash, 0.20kg ...

Embodiment 2

[0040] 1) Select 10 kg of high-quality soybeans, soak them in 30 kg of water for 5 hours; wash 2.5 kg of chicken, grind them into foam, and set aside;

[0041] 2) Drain the soybeans with a plug, use a soybean milk machine to beat the drained foamed soybeans into soybean milk, boil the soybean milk for half an hour, and then boil for ten minutes after boiling;

[0042] 3) Use 0.80kg Laotan sauerkraut juice to mix with soy milk;

[0043] 4) Stir evenly with minced chicken and the blended soy milk, add 0.20 kg of gypsum, pack with gauze and press for 6 hours, and control the moisture content of the pressed tofu to 65%-80%;

[0044] 5) Put the pressed tofu cubes into the oven for baking. The baking conditions in the oven are as follows: temperature is 70-90°C, vacuum degree is 0.02-0.04MPa and baked for 1.5 hours; turn off the vacuum, do not deflate, continue Bake at 50-70°C for 0.5 hours, and control the moisture content of the dried tofu at 25%-35%;

[0045] 6) Cook with 2.50K...

Embodiment 3

[0048] 1) Select 10 kg of high-quality soybeans, soak them in 40 kg of water for 6 hours; wash 3.0 kg of chicken, grind them into foam, and set aside;

[0049] 2) Drain the soybeans with a plug, use a soybean milk machine to beat the drained foamed soybeans into soybean milk, boil the soybean milk for half an hour, and then boil for ten minutes after boiling;

[0050] 3) Use 0.9kg Laotan sauerkraut juice to mix with soy milk;

[0051] 4) Stir evenly with minced chicken and mixed soy milk, add 0.10 kg of gypsum, pack with gauze and press for 7 hours, and control the moisture content of the pressed tofu to 65%-80%;

[0052] 5) Put the pressed tofu cubes into the oven for baking. The baking conditions in the oven are as follows: the temperature is 70-90°C, and the vacuum degree is 0.02-0.04MPa and baked for 1.7 hours; Bake at 50-70°C for 0.5 hours, and control the moisture content of the dried tofu at 25%-35%;

[0053] 6) Cook with 2.50Kg of pepper and 5.0Kg of rapeseed oil, th...

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PUM

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Abstract

The invention discloses a production method for dried chicken bean curd. The production method comprises the steps that soybeans serve as the raw material and are prepared into soybean milk, and pickled vegetable juice and minced chicken are added, wherein under proper baking conditions of an oven, bean curd is easy to form, and moisture is uniformly distributed; then cooking, stir-frying, uniform stirring and sterilizing and packaging are carried out, and the product is obtained. The product produced with the method has the advantages of being good in forming capability, full of exquisite fragrance, proper in sourness and spiciness, fresh and tender in taste and high in comprehensive nutritional value.

Description

technical field [0001] The invention belongs to the technical field of food and food processing, and in particular relates to a method for producing dried chicken beans. Background technique [0002] Dried tofu is a kind of soy products, and it is a kind of food that we often eat in our daily life. Because dried tofu is rich in protein, the lecithin contained in it can remove the cholesterol attached to the blood vessel wall and prevent arteriosclerosis. Prevent cardiovascular disease and protect the heart; and it also contains a variety of minerals, supplements calcium, prevents osteoporosis caused by calcium deficiency, promotes bone development, and is extremely beneficial to the bone growth of children and the elderly, so it is widely used People's favorite. But along with the improvement of people's requirements for the nutritional value of food, dried tofu containing only a single plant protein can no longer meet the needs of the public, while chicken contains vitamin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 梁世娥李正羽
Owner SHIQIAN LIANGS GREEN FOOD CO LTD
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