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A kind of stew-free thick dried tofu and preparation method thereof

A technology of dried tofu and soybean protein isolate, which is applied in the field of food processing, can solve the problems of cumbersome steps and high cost, and achieve the effect of benefiting human protein absorption, easy transportation, and delicate taste

Active Publication Date: 2020-08-07
SHANDONG YUWANG ECOLOGY FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, especially the deficiencies of cumbersome steps and high cost caused by the need for stewing in the preparation process of the existing soybean protein dried tofu, the present invention provides a thick dried tofu with delicate taste and outstanding taste and its production. method

Method used

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  • A kind of stew-free thick dried tofu and preparation method thereof
  • A kind of stew-free thick dried tofu and preparation method thereof
  • A kind of stew-free thick dried tofu and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] A kind of halogen-free thick dried bean curd, raw materials calculated by mass percentage:

[0055] Soy protein isolate 11%

[0056] Qianhe soy sauce 0.32%

[0057] Non-GMO soybean oil 8.0%

[0058] Salt 0.5%

[0059] Sugar 0.7%

[0060] MSG 1.1%

[0061] Tapioca starch 5.0%

[0062] Transglutaminase (TG-B) 0.1%

[0063] Carrageenan 0.2%

[0064] Peanut Butter 6.0%

[0065] The remaining amount of ice water.

[0066] The preparation method of halogen-free thick bean curd is as follows:

[0067] (1) Hydration: Pour ice water into the chopping pot, chop the ice at 1200r / min, then pour in soybean protein isolate, Qianhe soy sauce, hydrate at 3000r / min for 4min, and then adjust the chopping speed to 1200r / min. min;

[0068] (2) Emulsification: Pour the oil into the chopping pot, emulsify at 3000r / min for 3min, and then adjust the chopping speed to 1200r / min

[0069] (3) Chopping and mixing: Pour small ingredients (table salt, sugar, monosodium glutamate, acetylated distarch adipate, potassium...

Embodiment 2

[0077] Example 2 A kind of halogen-free thick dried bean curd, raw materials calculated by mass percentage:

[0078] Soy protein isolate 12%

[0079] Qianhe soy sauce 0.35%

[0080] Non-GMO soybean oil 9.0%

[0081] Table salt 0.6%

[0082] White sugar 0.9%

[0083] MSG 1.5%

[0084] Tapioca starch 6.0%

[0085] Transglutaminase (TG-B) 0.2%

[0086] Carrageenan 0.4%

[0087] Peanut Butter 8.0%

[0088] The remaining amount of ice water.

[0089] The preparation method of halogen-free thick bean curd is as follows:

[0090] (1) Hydration: Pour ice water into the chopping pot, chop the ice at 1200r / min, then pour in soybean protein isolate, Qianhe soy sauce, hydrate at 3000r / min for 4min, and then adjust the chopping speed to 1200r / min. min;

[0091] (2) Emulsification: Pour the oil into the chopping pot, emulsify at 3000r / min for 3min, and then adjust the chopping speed to 1200r / min

[0092] (3) Chopping and mixing: Pour small ingredients (table salt, sugar, MSG, acetylated distarch adipate, pota...

experiment example 1

[0196] The structure and taste of the thick bean curd obtained in Example 1-2 of the present invention and the thick bean curd of Comparative Example 1-4 were compared. The evaluation standard of thick bean curd is shown in Table 1, and the test results are shown in Table 2:

[0197] Table 1 Sensory evaluation criteria

[0198]

[0199] Table 2 Sensory evaluation results of thick dried bean curd of each embodiment and comparative example

[0200]

[0201]

[0202] It can be seen from Table 2 that the halogen-free tofu of the present invention uses 5.0-9.0% peanut butter, and the peanut butter is added to achieve its delicate mouthfeel, mellow taste and outstanding thick taste; the present invention directly adds flavoring and coloring to the tofu As well as adjusting the taste, it directly eliminates the marinating process, greatly reduces the time and equipment required for production, facilitates large-scale industrial production, and increases the supply of soy protein tofu in the...

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Abstract

The invention relates to a halogen-free thick dried bean curd and a preparation method thereof. The dried bean curd comprises the following raw materials in percentage by weight: isolated soybean protein 10-12%, soy sauce 0.30-0.35%, vegetable oil 7.0-9.0%, small ingredients 6-10% 10%, peanut butter 5.0-9.0%, the rest is ice water. The preparation method includes: mixing soybean protein powder, soy sauce and ice water for hydration; adding vegetable oil for emulsification; adding small ingredients for seasoning and premixing and adding peanut butter for mixing; and reacting and baking. The non-halogen-made dried tofu of the present invention uses 5.0-9.0% peanut butter, and by adding peanut butter to achieve its delicate taste, mellow taste and outstanding savory taste; it is directly seasoned, colored and taste-adjusted in the dried tofu, eliminating the need for The brine process greatly reduces the time and equipment required for production, which is conducive to large-scale industrial production.

Description

Technical field [0001] The invention relates to a formula and a preparation method for halogen-free thick dried beancurd with fine taste and outstanding taste, and belongs to the technical field of food processing. Background technique [0002] Thick bean curd not only has good flavor and rich nutrition, but also has the characteristics of crisp taste and full quality, which are deeply loved by consumers. [0003] The production of thick tofu requires complicated processes such as chopping, reaction, marinating, drying, and sterilization, which is extremely time-consuming. The marinating process requires strict temperature control, and temperature control standardization is more difficult. The same dried tofu will appear. The front and back sides have different colors and different flavors; and the need to manually turn the brine will greatly increase the waste of manpower, and the factory production equipment covers a large area and the equipment costs are high, which is not condu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 刘汝萃牛祥臣王笛张飞俊史学鑫
Owner SHANDONG YUWANG ECOLOGY FOOD IND
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