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Ultrasonic-pretreatment-based frozen bean curd production method

A production method and a pretreatment technology are applied in the production field of frozen tofu based on ultrasonic pretreatment, which can solve the problems of reduced aspartic acid and cystine content, general recovery, normal chewability, and large pore size, etc. Loss of amino acids, uniform distribution of holes, and improved uniformity

Active Publication Date: 2018-04-03
SUZHOU JINJI FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The deficiencies of the frozen tofu prepared by this method are: the pore size is thick and uneven, the recovery and chewiness are average, and the content of aspartic acid and cystine is significantly reduced.

Method used

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  • Ultrasonic-pretreatment-based frozen bean curd production method
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  • Ultrasonic-pretreatment-based frozen bean curd production method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Follow these steps to make frozen tofu:

[0024] (1) Put the tofu made from Anhui soybean into 5 times the weight of water, place it in an ultrasonic processor with an ultrasonic frequency of 33KHz and a power of 150W for 30 minutes, take it out and rinse it with distilled water for 10 seconds to obtain pretreated tofu ;

[0025] (2) the moisture content of the pretreated tofu obtained in step (1) is controlled at 75%, and then cut into tofu cubes whose length, width and height are 2cm;

[0026] (3) Place the tofu cubes obtained in step (2) on a tray, the distance between every two tofu cubes in the tray is 3cm, freeze the tray at -5°C for 4 hours, and then ripen at -2°C for 20 Hours, after drying for 2 hours at 20°C, frozen tofu was obtained.

Embodiment 2

[0028] Follow these steps to make frozen tofu:

[0029] (1) Put the tofu made from Anhui soybean into 5 times the weight of water, place it in an ultrasonic processor with an ultrasonic frequency of 33KHz and a power of 150W for 30 minutes, take it out and rinse it with distilled water for 10 seconds to obtain pretreated tofu ;

[0030] (2) the moisture content of the pretreated tofu obtained in step (1) is controlled at 70%, and then cut into tofu cubes whose length, width and height are 3cm;

[0031] (3) Place the tofu cubes obtained in step (2) on a tray, the distance between every two tofu cubes in the tray is 4cm, freeze the tray at -4°C for 4 hours, and then ripen at -2°C for 20 Hours, after drying for 2 hours at 20°C, frozen tofu was obtained.

Embodiment 3

[0033] Follow these steps to make frozen tofu:

[0034] (1) Put the tofu made from Anhui soybean into 5 times the weight of water, place it in an ultrasonic processor with an ultrasonic frequency of 33KHz and a power of 150W for 30 minutes, take it out and rinse it with distilled water for 10 seconds to obtain pretreated tofu ;

[0035] (2) the moisture content of the pretreated tofu obtained in step (1) is controlled at 65%, and then cut into tofu cubes whose length, width and height are 4cm;

[0036] (3) Place the tofu cubes obtained in step (2) on a tray, the distance between every two tofu cubes in the tray is 5cm, freeze the tray at 0°C for 4 hours, and then ripen at -2°C for 20 hours , and dried at 20° C. for 2 hours to obtain frozen tofu.

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Abstract

The invention provides an ultrasonic-pretreatment-based frozen bean curd production method, which comprises the following steps: (1) placing a bean curd into water with weight of 5 times of that of the bean curd, performing ultrasonic treatment for 30 minutes in an ultrasonic treatment device, and taking out and flushing the bean curd for 10 minutes with distilled water to obtain a pretreated beancurd; (2) controlling the moisture content of the pretreated bean curd obtained in step (1) to be 65 to 75 percent, and cutting the bean curd into bean curd blocks with lengths, widths and heights of2 to 4cm; (3) placing the bean curd blocks obtained in step (2) in a tray, freezing the tray for 4 hours at -5 to 0 DEG C, curing the bean curd blocks for 20 hours at -2 DEG C, and performing dryingfor 2 hours to obtain a frozen bean curd. The ultrasonic-pretreatment-based frozen bean curd production method is shorter in period, and the produced frozen bean curd is smaller and more uniform in aperture, high in resilience and chewiness and low in amino acid loss.

Description

technical field [0001] The invention relates to a method for making frozen tofu based on ultrasonic pretreatment. Background technique [0002] Tofu's high amino acid and protein content make it a good grain supplement, and it can be prepared in a variety of ways. Tofu has a very long history, with a history of about 2,000 years. Processing soybeans into tofu can greatly improve the absorption and utilization of soybean protein by the human body. It has the reputation of "vegetable meat" and occupies a very important position in the daily diet of our people. However, fresh tofu has a high water content, is easy to break, and is very difficult to store, so frozen tofu came into being. [0003] Frozen tofu is not only easy to store and transport, but also part of the soybean protein is frozen and deformed during the freezing process, making the frozen tofu form a spongy porous structure, which is easy to taste. At present, the production technology of frozen tofu in my coun...

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 金兴仓林华梁彭世建陆庆方金锋
Owner SUZHOU JINJI FOODS
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