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Meat bean curds and preparation method thereof

A technology of meat tofu and tofu, applied in the field of meat tofu and its preparation, can solve the problems of unfavorable health, aggravating the burden on the kidneys, high labor costs, etc., and achieve the effect of soft and rotten taste, standardized product flavor, and uniform inside and outside

Inactive Publication Date: 2017-05-10
重庆凰巢实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The current tofu processing technology is mainly the traditional tofu processing method, which requires steps such as soaking and refining, boiling, stewing, squatting, pressing and other steps. The process is complicated, the labor cost is high, and the amount of wastewater generated is large, which is not conducive to environmental protection.
At the same time, the current tofu has a single taste and long-term excessive consumption will cause the human body to take in too much vegetable protein, increase the nitrogen waste generated in the body, and increase the burden on the kidneys, which is not conducive to health and does not satisfy people's growing appetite for food. The pursuit of rich, nutritious and healthy food

Method used

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  • Meat bean curds and preparation method thereof

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preparation example Construction

[0019] A kind of preparation method of meat tofu that the embodiment of the present invention provides, comprises the following steps:

[0020] The auxiliary materials are soaked in water according to the material-to-liquid ratio of 1:40-60g / mL, and then refined to obtain a slurry. Enzymolysis is performed after gelatinizing the slurry to obtain an enzymolysis liquid. After sterilizing the enzymatic solution, inoculate the lactic acid bacteria to ferment for 10-15 hours, and obtain the fermentation solution after separation. Among them, the auxiliary materials include yam, sweet potato, highland barley and buckwheat.

[0021] Yam is rich in protein, B vitamins, vitamin C, vitamin E, glucose, crude protein amino acids, bile bases, allantoin and so on. Dioscorea soap contained in yam is a precursor substance for the synthesis of female hormones. It has the effect of nourishing yin and nourishing yang, and enhancing metabolism. The mucous quality and digestive enzymes of polysa...

Embodiment 1

[0051] This embodiment provides a kind of meat tofu, which is prepared by the following steps:

[0052] Soak the excipients in water at a material-to-liquid ratio of 1:50g / mL, and then grind to obtain a slurry. After the slurry is gelatinized at 60°C for 40 minutes, mix the slurry with α-amylase at a weight ratio of 100:0.7, and enzymolyze it at 60°C. 80min to obtain the enzymolysis solution. The enzymatic solution is sterilized at 120-125° C. for 10-15 minutes, then inoculated with lactic acid bacteria and fermented for 13 hours, and centrifuged to obtain the fermentation solution. Wherein, the auxiliary materials include yam, sweet potato, highland barley and buckwheat with a weight ratio of 20:8:30:7.

[0053] Put 1750 parts by weight of fermented liquid down to 0-10°C and put 100 parts by weight of soybean protein powder into the chopping machine, and first chop and mix it under the condition that the rotating speed of the chopping knife is 500r / min and the rotating speed...

Embodiment 2

[0057] This embodiment provides a kind of meat tofu, which is prepared by the following steps:

[0058] Soak the excipients in water at a material-to-liquid ratio of 1:40g / mL, and then grind to obtain a slurry. After the slurry is gelatinized at 50°C for 45 minutes, mix the slurry with α-amylase at a weight ratio of 100:0.8, and enzymolyze it at 50°C. 90min to obtain the enzymolysis solution. The enzymolysis solution is sterilized at 120-125° C. for 10-15 minutes, then inoculated with lactic acid bacteria and fermented for 10 hours, and centrifuged to obtain a fermentation solution. Among them, the auxiliary materials include yam, sweet potato, highland barley and buckwheat with a weight ratio of 20:7:35:10.

[0059] Put 1000 parts by weight of the fermented liquid down to 0-10°C and put 100 parts by weight of soybean protein powder into the chopping machine. Dust-free, then cut and mix for 5 minutes at a chopping knife rotating speed of 3000r / min and a chopping pot rotating...

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Abstract

The invention provides meat bean curds and a preparation method thereof, and relates to the field of processing of bean products. The preparation method of the meat bean curds comprises the following steps of grinding auxiliary materials of Chinese yams, highland barley and the like into pulp, and performing enzymolysis and fermentation on pulp so as to obtain fermentation liquor; mixing the fermentation liquor of 0-10 DEG C with soyabean protein powder, then performing chopping, then adding edible oil, a flavoring agent, auxiliary materials and TG enzymes, and performing chopping so as to obtain semi-finished products of bean curds; making fresh meat into meat paste, and performing high-pressure steaming so as to obtain minced meat; and mixing the minced meat with the semi-finished products of the bean curds, performing chopping, and performing freezing for shaping so as to obtain the meat bean curds. The preparation method is simple, easy to operate, and suitable for large-scale production; besides, nutrient components of the auxiliary materials of the Chinese yams and the like can be simultaneously and sufficiently mixed into the bean curds, so that the nutrient value of the bean curds is increased, and excellent flavor and excellent mouth feel of the bean curds are guaranteed; besides, the minced meat is added to the bean curds, so that the meat bean curds are comprehensive and balanced in nutrition, easy to chew and convenient to eat; and the made meat bean curds are rich in nutrition, rich in animal protein, vegetable protein and various nutrition factors, and nutritive and delicious.

Description

technical field [0001] The invention relates to the field of bean product processing, and in particular to a meat tofu and a preparation method thereof. Background technique [0002] Tofu is a traditional green and healthy food in my country. It has a long history and is rich in nutrition. It has high protein content, low fat content, and is tender and delicious. It is a delicacy in all major Chinese cuisines and is deeply loved by the people. . [0003] The current tofu processing technology is mainly the traditional tofu processing method, which requires steps such as soaking and refining, boiling, stewing, squatting, and pressing. The process is complicated, the labor cost is high, and the amount of wastewater generated is large, which is not conducive to environmental protection. At the same time, the current tofu has a single taste and long-term excessive consumption will cause the human body to take in too much vegetable protein, increase the nitrogen waste generated i...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 吕星宇
Owner 重庆凰巢实业有限公司
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