Making method of composite edible mushroom hard bean curd

A technology of edible fungi and mushroom beans, which is applied in the field of preparation of compound edible fungus dried tofu, can solve problems such as nutritional imbalance, achieve the effects of improving taste, rich nutrition, and enhancing high-value utilization

Inactive Publication Date: 2017-05-31
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

[0005] Purpose of the invention: the present invention makes improvements to the problems existing in the above-mentioned prior art, that is, the present invention discloses a preparation method of compound edible fungus dried bean curd, which makes up for the shortcoming of traditional dried bean curd which is unbalanced in nutrition

Method used

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Examples

Experimental program
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Effect test

specific Embodiment 1

[0031] A preparation method of compound edible fungus dried tofu, comprising the following steps

[0032] (1), prepare compound edible mushroom

[0033] Take 5 parts by mass of Yuan mushroom and 5 parts by mass of Hazel mushroom, soak in warm water at 30°C for 6 hours, then centrifuge, wash and cut into pieces to obtain a composite edible fungus;

[0034] (2), mixing

[0035] 100 parts by mass of wet bean dregs, all the compound edible fungi obtained in step (1), 20 parts by mass of low-temperature defatted soybean meal, and 40 parts by mass of gluten are mixed by a noodle mixer to obtain intermediate materials;

[0036] (3), one extrusion molding

[0037] The intermediate material obtained in step (2) 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 and properties;

[0038] (4), the semi-finished product obtained in step (3) is shredded by a vegeta...

specific Embodiment 2

[0050] A preparation method of compound edible fungus dried tofu, comprising the following steps

[0051] (1), prepare compound edible mushroom

[0052] Take 10 parts by mass of Yuan mushroom and 10 parts by mass of Hazel mushroom, soak in warm water at 40°C for 4 hours, then centrifuge, wash and cut into pieces to obtain a composite edible fungus;

[0053] (2), mixing

[0054] 100 parts by mass of wet bean dregs, all the compound edible fungi obtained in step (1), 60 parts by mass of low-temperature defatted soybean meal, and 80 parts by mass of gluten are mixed by a noodle mixer to obtain intermediate materials;

[0055] (3), one extrusion molding

[0056] The intermediate material obtained in step (2) 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;

[0057] (4), the semi-finished product obtained in step (3) is shredded by a vegetable cutter f...

specific Embodiment 3

[0069] A preparation method of compound edible fungus dried tofu, comprising the following steps

[0070] (1), prepare compound edible mushroom

[0071] Take 8 parts by mass of Yuan mushroom and 8 parts by mass of Hazel mushroom, soak in warm water at 35°C for 5 hours, then centrifuge, wash and cut into pieces to obtain a composite edible fungus;

[0072] (2), mixing

[0073] 100 parts by mass of wet bean dregs, all the compound edible fungi obtained in step (1), 40 parts by mass of low-temperature defatted soybean meal, and 60 parts by mass of gluten are mixed by a noodle mixer to obtain intermediate materials;

[0074] (3), one extrusion molding

[0075] The intermediate material obtained in step (2) 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;

[0076] (4), the semi-finished product obtained in step (3) is shredded by a vegetable cutter for s...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a making method of composite edible mushroom hard bean curd. The making method of the composite edible mushroom hard bean curd comprises the following steps of 1, preparing composite edible mushrooms; 2, performing mixing; 3, performing one-time extrusion molding; 4, cutting cup a semi-finished product obtained in the step 3 through a vegetable cutter for use; 5, performing recombination; 6, performing second-time extrusion molding; 7, performing seasoning; 8, performing sterilization packaging. The making method of the composite edible mushroom hard bean curd has the advantages that the Changbai mountain special local product edible mushrooms and textured soybean protein are composited to make the hard bean curd, and the defect that traditional hard bean curd is not balanced in nutrient is overcome; the edible mushrooms are abundant in nutrient and delicious in taste, the novel hard bean curd is produced by compositing the edible mushrooms and soybean tissue protein, the taste of the traditional hard bean curd is improved, the variety of the hard bean curd is enriched, and deep processing of the edible mushrooms is promoted; high-valued utilization of the edible mushrooms is enhanced.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of compound edible fungus dried tofu. Background technique [0002] Vegetable meat 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 the lack of vitamin content in soybeans, the lack of trace elements and minerals, the nutrition is not comprehensive enough; in addition, the taste of dried tofu (vegetable meat) products is single, and the market share is not large. [0003] Edible mushrooms (mainly hazel mushrooms and Yuan mushrooms) are rich in various trace elements in the Changbai Mountain area. Hazel mushroom is an edible fungus of the white mushroom family, containing mannitol, D-threitol, lecithin, ergosterol, chitin, various vitamins and amino acids, of which vitamin B1 8.0 micrograms%, vitamin B2 52...

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 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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