Hand-shredded dried tofu with strong juice absorption ability and preparation method thereof

A technology of dried tofu and hand-tearing, applied in the field of food processing, can solve the problems of short duration of aftertaste, less absorption of soup, and the chewing feeling needs to be further improved, so as to achieve the effect of lasting aftertaste, strong chewing feeling and dense pores

Active Publication Date: 2021-02-19
SHANDONG YUWANG ECOLOGY FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantages of this kind of dried tofu are that the soup absorbs less when stewed, the aftertaste lasts for a short time, and the toughness and chewiness of the taste need to be further improved

Method used

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  • Hand-shredded dried tofu with strong juice absorption ability and preparation method thereof
  • Hand-shredded dried tofu with strong juice absorption ability and preparation method thereof
  • Hand-shredded dried tofu with strong juice absorption ability and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Ingredients for making tofu include:

[0049] 12 parts of soybean protein powder, 9 parts of soybean oil, 62.38 parts of ice water, 18 parts of borneol, 0.26 parts of salt, 0.52 parts of sugar, 0.26 parts of monosodium glutamate, 0.19 parts of TG, 5 parts of tapioca modified starch.

[0050] Marinade recipes, including:

[0051] Stew: 2 parts fennel, 0.5 parts cinnamon, 2 parts star anise, 0.2 parts white buckle, 0.2 parts nutmeg, 0.3 parts hawthorn, 2 parts cinnamon, 0.2 parts tangerine peel, 0.3 parts licorice, 0.3 parts lemongrass, 0.2 parts pepper , 0.2 parts of grass fruit, 2 parts of pepper, 3 parts of table salt, 1 part of white sugar, 0.2 parts of monosodium glutamate, 0.3 parts of pickled pepper paste. Based on 1000mL water.

[0052] The preparation steps of shredded dried tofu with strong juice-absorbing ability include:

[0053] The first step is to prepare materials and accurately weigh ingredients;

[0054] The second step is hydration. Add soybean prot...

Embodiment 2

[0070] In Example 2, on the basis of Example 1, the added amount of ice flakes was reduced, and the effect of the added amount of ice on the adsorption amount of the product soup was verified.

[0071] Ingredients for making tofu include:

[0072] 12 parts of soybean protein powder, 9 parts of soybean oil, 65 parts of ice water, 13 parts of borneol, 0.26 parts of salt, 0.52 parts of sugar, 0.26 parts of monosodium glutamate, 0.19 parts of TG, 5 parts of tapioca modified starch.

[0073] The halogen material formula and preparation process are identical with embodiment 1.

Embodiment 3

[0075] Embodiment 3 adds edible glue on the basis of embodiment 2, verifies the effect of edible glue in the product.

[0076] Ingredients for making tofu include:

[0077] 12 parts of soybean protein powder, 9 parts of soybean oil, 65 parts of ice water, 13 parts of borneol, 0.26 parts of salt, 0.52 parts of sugar, 0.26 parts of monosodium glutamate, 0.19 parts of TG, 5 parts of modified tapioca starch, and 0.2 parts of edible gum.

[0078] The halogen material formula and preparation process are identical with embodiment 1.

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Abstract

The invention relates to a shredded dried bean curd with strong juice-absorbing ability and a preparation method thereof. The shredded dried bean curd comprises the following raw materials in parts by weight: 9-15 parts of soybean protein powder, 8-15 parts of vegetable oil, and 3-9 parts of starch , 50-70 parts of ice-water mixture, 10-20 parts of borneol. The preparation method includes: hydrating soybean protein powder and ice water; emulsifying by adding vegetable oil; and coagulating by adding starch, TG enzyme, edible gum and borneol. The formula of the present invention increases the amount of ice compared with the protein dried tofu processed by the ordinary method, and the added amount of ice destroys the cross-linking effect between protein molecules during processing, rearranges the structure of protein molecules, and forms a unique porous structure.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a shredded dried bean curd with strong juice-absorbing ability and a preparation method thereof. Background technique [0002] Dried tofu is one of the traditional Chinese foods, and is widely sought after because it is rich in protein, fat, carbohydrates, calcium, phosphorus, iron and other essential nutrients for human body. Seasonings such as fennel, Chinese prickly ash, and aniseed spices are added to dried tofu during the processing process. It is both fragrant and fresh, and it is not greasy after eating for a long time. It is called "vegetarian meat". [0003] At present, the dried tofu sold on the market can be divided into two categories according to the raw materials used: one is made of soybeans, which are soaked to remove impurities, refined, boiled, filtered, squatted, squeezed, shaped, marinated, baked, etc. Traditional dried tofu processed by roasting, cooling, seas...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02
Inventor 牛祥臣范书琴王笛张飞俊张磊
Owner SHANDONG YUWANG ECOLOGY FOOD IND
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