Preparation method of selenium-rich white dried tofu in brown sauce

A selenium-enriched and dried sauce technology, which is applied to bacteria, dairy products, cheese substitutes and other directions used in food preparation, can solve problems such as the inability to meet people's health needs, and achieves the ability to retain nutrients, have fine pores, and improve water absorption. Effect

Inactive Publication Date: 2017-11-21
HEFEI FENGLUOHE BEAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Dried soy sauce is a bean curd product with strong aroma, endless aftertaste and rich nutrition. However, the seleni

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of dried selenium-enriched sauce, comprising the following steps:

[0021] (1) Primary drying: Freeze-dry the tofu base until the water content is 28~30%, the freezing temperature is -42°C, and the shelf heating temperature is 36°C, so as to reduce the water content, make the tofu base have fine pores, and improve the softness and elasticity. Water absorption, at the same time, acidic components can be produced during the freezing process, which can promote the excretion of human body fat, can lose weight, and can obtain dried tofu base once;

[0022] (2) Selenium-enriched fermentation: add selenium-enriched fermentation liquid to the dried tofu base, just immerse the dried tofu base once, and let it stand for fermentation at 17°C for 3 days to inhibit the activity of peroxidase, dilute the fishy smell, and produce prebiotics The ingredients can promote gastrointestinal function, promote the digestion and absorption of dried sauce, and obtain seleni...

Embodiment 2

[0032] A preparation method of dried selenium-enriched sauce, comprising the following steps:

[0033] (1) Primary drying: Freeze-dry the tofu base until the water content is 28-30%, the freezing temperature is -42°C, and the shelf heating temperature is 37°C, so as to reduce the water content, make the tofu base have fine pores, and improve the softness and elasticity. Water absorption, at the same time, acidic components can be produced during the freezing process, which can promote the excretion of body fat, can lose weight, and get dried tofu at one time;

[0034] (2) Selenium-enriched fermentation: Add selenium-enriched fermentation liquid to the dried tofu base, just immerse the dried tofu base once, and leave it to ferment at 18°C ​​for 3 days to inhibit the activity of peroxidase, dilute the fishy smell, and produce prebiotics The ingredients can promote gastrointestinal function, promote the digestion and absorption of dried sauce, and obtain selenium-enriched ferment...

Embodiment 3

[0044] A preparation method of dried selenium-enriched sauce, comprising the following steps:

[0045] (1) Primary drying: Freeze-dry the tofu base until the water content is 28-30%, the freezing temperature is -41°C, and the shelf heating temperature is 38°C, so as to reduce the water content, make the tofu base have fine pores, and improve the softness and elasticity. Water absorption, at the same time, acidic components can be produced during the freezing process, which can promote the excretion of human body fat, can lose weight, and can obtain dried tofu base once;

[0046] (2) Selenium-enriched fermentation: add selenium-enriched fermentation liquid to the dried tofu base, just immerse the dried tofu base once, and leave it to ferment at 19°C for 4 days to inhibit the activity of peroxidase, dilute the fishy smell, and produce prebiotics The ingredients can promote gastrointestinal function, promote the digestion and absorption of dried sauce, and obtain selenium-enriche...

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PUM

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Abstract

The invention mainly relates to the technical field of food processing, and discloses a preparation method of a selenium-rich white dried tofu in a brown sauce. The preparation method comprises the following steps of performing primary drying, performing selenium-rich fermentation, performing secondary drying, performing low-temperature marinating, performing drying for the third time and performing packing, wherein the content of selenium contained in the obtained selenium-rich white dried tofu in the brown sauce reaches 11.32[mu]g / 100g, so that the nutritional needs of consumers are met; in the preparation process, high-temperature marinating and roasting are avoided, nutritional components are retained, production of harmful ingredients is avoided, and no additives are added; the kinds of white dried tofu in a brown sauce in the market are increased; economic income is increased by 8.4%; a tofu blank is firstly subjected to freeze-drying, so that the water content is reduced, the pores of the tofu blank are small and elasticity and water absorbency of the tofu blank are improved; and besides, acid components can be produced in the freezing process, so that fat excretion of a human body is facilitated and the effects of reducing weight and slimming function are achieved.

Description

technical field [0001] The invention mainly relates to the technical field of food processing, in particular to a method for preparing dried selenium-enriched sauce. Background technique [0002] Selenium is an essential trace mineral element to maintain human health. It has a strong antioxidant effect, can remove lipid peroxides and free radicals in the body to protect cell membranes, improve immunity, resist foreign harmful substances, inhibit cancer cells, and delay aging. Promote children's growth and development. [0003] Dried soy sauce is a bean curd product with a strong aroma, endless aftertaste and rich nutrition. However, the selenium content of dried soy sauce prepared by traditional methods is only 0.02 μg / 100g, which cannot meet people's health needs. Contents of the invention [0004] In order to remedy the defects of the prior art, the object of the present invention is to provide a preparation method of selenium-enriched dried sauce. [0005] A preparati...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45A23L11/50
CPCA23C20/025A23V2400/123
Inventor 王朴
Owner HEFEI FENGLUOHE BEAN FOOD
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