Preparation method of hericium erinaceus dried tofu

A technology of hericium erinaceus beans and dried beans, which is applied in the field of preparation of Hericium erinaceus dried beans, can solve single problems, and achieve the effects of making up for nutritional imbalance, improving taste, and rich nutrition

Inactive Publication Date: 2017-03-15
吉林福瑞德食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Purpose of the invention: The present invention makes improvements to the problems existing in the above-mentioned prior art, that is, the pre...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0028] A preparation method of Hericium erinaceus dried tofu, comprising the following steps:

[0029] (1), mixing

[0030] Mix 100 parts by weight of wet bean dregs, 5 parts by weight of Hericium erinaceus, 20 parts by weight of low-temperature defatted soybean meal, and 40 parts by weight of gluten powder, and mix them with a noodle mixer to obtain a mixture;

[0031] (2), one extrusion molding

[0032] The mixture obtained in step (1) is placed in a twin-screw extruder, and the temperature of the screws of the twin-screw extruder is controlled at 90° C. to obtain a semi-finished product with uniform texture;

[0033] (3), the semi-finished product that step (2) obtains is standby after shredding by vegetable cutter;

[0034] (4), reorganization

[0035] Add 1 part by weight of soy protein isolate, 1 part by weight of gluten powder, 2 parts by weight of egg whites and 0.1 part by weight of transglutaminase to the chopped semi-finished product obtained in step (3), and mix...

specific Embodiment 2

[0045] A preparation method of Hericium erinaceus dried tofu, comprising the following steps:

[0046] (1), mixing

[0047] Mix 100 parts by weight of wet bean dregs, 15 parts by weight of Hericium erinaceus, 60 parts by weight of low-temperature defatted soybean meal, and 80 parts by weight of gluten powder, and mix them with a noodle mixer to obtain a mixture;

[0048] (2), one extrusion molding

[0049] The mixture obtained in step (1) is placed in a twin-screw extruder, and the temperature of the screws of the twin-screw extruder is controlled at 170° C. to obtain a semi-finished product with uniform texture;

[0050] (3), the semi-finished product that step (2) obtains is standby after shredding by vegetable cutter;

[0051] (4), reorganization

[0052] Add 5 parts by weight of soybean protein isolate, 5 parts by weight of gluten powder, 4 parts by weight of egg white and 0.1 part by weight of transglutaminase to the chopped semi-finished product obtained in step (3), ...

specific Embodiment 3

[0062] A preparation method of Hericium erinaceus dried tofu, comprising the following steps:

[0063] (1), mixing

[0064] 100 parts by weight of wet bean dregs, 10 parts by weight of Hericium erinaceus, 40 parts by weight of low-temperature defatted soybean meal, and 60 parts by weight of gluten powder are mixed, and the mixture is obtained after being uniformly mixed by a noodle mixer;

[0065] (2), one extrusion molding

[0066] The mixture obtained in step (1) is placed in a twin-screw extruder, and the temperature of the screws of the twin-screw extruder is controlled at 130° C. to obtain a semi-finished product with uniform texture;

[0067] (3), the semi-finished product that step (2) obtains is standby after shredding by vegetable cutter;

[0068] (4), reorganization

[0069] Add 3 parts by weight of soybean protein isolate, 3 parts by weight of gluten powder, 3 parts by weight of egg whites and 0.1 part by weight of transglutaminase to the chopped semi-finished pr...

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Abstract

The invention belongs to the technical field of food processing and particularly relates to a preparation method of hericium erinaceus dried tofu. The preparation method includes the following steps: (1) mixing; (2) primary extrusion forming; (3) chopping of semi-finished products obtained in step (2) through a vegetable cutter for stand-by use; (4) recombination; (5) secondary extrusion forming; (6) seasoning; (7) sterilization packaging. The preparation method has the advantages that dried tofu is prepared through Changbai Mountain specialty hericium erinaceus and textured soybean protein, and the defect of nutritional imbalance of conventional dried tofu is made up; hericium erinaceus is rich in nutrient and delicious in taste and is composited with textured soybean protein to produce new dried tofu, taste of conventional dried tofu is improved, types of dried tofu are enriched, and deep processing of edible fungi is promoted; the hericium erinaceus dried tofu prepared through the method contains various amino acid and proteins and is rich in nutrient.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of Hericium erinaceus dried bean curd. Background technique [0002] Products made from soybean textured protein or soybean silk protein are favored by the market because of their advantages of low fat, zero cholesterol and high protein. However, due to its single raw material and processing form, it has the following disadvantages: 1. The taste of the end product is similar, and the degree of differentiation is not large. 2. It lacks trace elements and minerals, and the nutrition is not comprehensive enough. [0003] Hericium erinaceus is a rare edible fungus, which is the fruiting body of Hericium erinaceae, and is listed as one of the eight mountain treasures. It contains 26.3 grams of protein per 100 grams, which is twice that of shiitake mushrooms. It contains as many as 17 kinds of amino acids, of which 8 are needed by the human bo...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/00
CPCA23C20/025
Inventor 胡晓权于寒松胡耀辉赵永程朱楠楠吕博王旭王玉华朴春红刘俊梅代伟长
Owner 吉林福瑞德食品有限公司
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