Processing technology of walnut dried tofu

A processing technology and technology of dried tofu, which is applied in cheese substitutes, dairy products, applications, etc., can solve problems such as poor taste and single taste, and achieve the effects of improving gel strength, prolonging fresh-keeping period, and increasing yield

Inactive Publication Date: 2017-07-18
贵州健素食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The present invention intends to provide a processing technology of walnut dried tofu to solve the problems of poor taste and single taste in existing dried tofu

Method used

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  • Processing technology of walnut dried tofu
  • Processing technology of walnut dried tofu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] The steps of the present invention are successively:

[0054] Embryo making—refrigeration—cutting embryos—brining—baking—mixing—inner packaging—sterilization—boxing and storage.

[0055] The embryo making process:

[0056] 1. Use clean and sanitized tools and utensils, and it is strictly forbidden to use them in production without disinfection.

[0057] 2. Weigh the required raw materials in advance, including soybean protein isolate, ice, water, salad oil, TG enzyme, tapioca modified starch, and walnut kernels.

[0058] 3. Pour ice and water into the chopping machine first, then add soybean protein isolate, turn on low speed for 2 minutes, then switch to high speed, chop and mix for about 6 minutes, then slowly add salad oil and rotate for about 5 minutes, finally add TG enzyme, Chop and mix cassava modified starch and walnut kernels for 1 minute, then remove the embryos and put them on a plate.

[0059] 4. Pour the cut and mixed semi-finished products into stainles...

Embodiment 2

[0128] As shown in Table 1, the only difference from Example 1 is that the chopping machine rotates at low speed for 2 minutes and then switches to high speed for a total of 5.5 minutes of chopping and mixing, and then slowly adds salad oil and rotates for 6 minutes; the blanking link of the marinating process: embryo After the material is put into the pot, put 1.4 times the weight of the material water, add 300ml of dark soy sauce to marinate; close the steam valve to keep the inner wall slightly open, and maintain the temperature at 85 degrees; preheat the oven to 81 ° C, and control the drying temperature at 81 ° C. The rotating speed is controlled at 27Hz, the roasting time is kept at 39min, and the roasted bean embryos are placed for 25min.

Embodiment 3

[0130] As shown in Table 1, the only difference from Example 1 is that the chopping machine rotates at a low speed for 2 minutes and then switches to a high speed for a total of 5.75 minutes of chopping and mixing, and then slowly adds salad oil and rotates for 5.5 minutes; the blanking process of the marinating process: Put 1.4 times the weight of the raw material into the pot, add 300ml of dark soy sauce to marinate; close the steam valve to keep the inner wall slightly open, and maintain the temperature at 86 degrees; preheat the oven to 83°C, and control the drying temperature at 83°C. The speed of the oven is controlled at 28Hz, the baking time is kept at 41 minutes, and the baked bean embryos are placed for 26 minutes.

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PUM

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Abstract

The invention discloses a processing technology of walnut dried tofu. The processing technology comprises blank making, refrigeration, blank cutting, marinating, baking and mixing. The processing technology disclosed by the invention solves the problems of bad mouthfeel and single taste of existing dried tofu.

Description

technical field [0001] The invention mainly relates to the technical field of food and its preparation method, in particular to a processing method of walnut dried bean curd. Background technique [0002] Dried tofu is a famous snack, which is loved by everyone. It is golden in color and soft in texture, and it is better to eat cold. Dried tofu is a reprocessed product of dried tofu. It not only contains a lot of protein, fat, carbohydrates, but also contains calcium, phosphorus, iron and other minerals needed by the human body. It is known as "vegetarian ham". Dried tofu contains a lot of vegetable protein, and diabetics can also eat it with confidence . [0003] Because dried bean curd has higher nutritive value and edible value, so the processing technology of dried bean curd is also increasing day by day, discloses the preparation method of dried bean curd as the patent document of CN105076478A as publication number, and its operation step comprises: get seasoning auxil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 何国卿
Owner 贵州健素食品科技有限公司
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