Ready-to-eat flavor fish tofu and preparation method thereof

A flavored fish and tofu technology, which is applied in food science, food preservation, food ingredients, etc., can solve the problems that the product texture is greatly affected, the air cannot be discharged in time, and the tenderness of the product is affected, so as to achieve good taste, increase elasticity, and taste Excellent effect

Inactive Publication Date: 2018-05-04
湖南喜味佳生物科技有限公司
View PDF10 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the existing fish tofu production process, high temperature molding is adopted in a short period of time (time 30min, temperature 45-50 degrees), protein molecules will quickly cross-link in a short time, and because a lot of air will be mixed in the material during high-speed chopping , the air in the material cannot be discharged in time in a short time, and many honeycomb-shaped small air bubbles will be formed in the product. In addition to affecting the appearance, the more important thing is that the texture of the product is greatly affected, affecting the tenderness of the product, that is, the taste will feel that it is not delicate enough. slip

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A kind of ready-to-eat fish tofu made from the following raw materials: soybean protein powder 25kg, freshwater surimi 20kg, water 25kg, edible oil 10kg, modified starch 5kg, salt 1kg, monosodium glutamate 1kg, sugar 1.5kg, TG Enzyme 0.1 kg.

[0035] The ready-to-eat flavored fish tofu is made by covalent cross-linking molding between protein molecules at a low temperature of 4°C.

[0036] The particle size of the soybean protein powder is 200 mesh.

[0037] The modified starch is prepared by mixing denatured corn starch, potato starch and tapioca starch, and its mass ratio is corn starch: potato starch: tapioca = 2:1:1.

[0038] A preparation method for instant flavor fish tofu, comprising the steps of:

[0039] 1) Low-speed chopping and mixing: chop and mix the frozen surimi evenly at a low speed, and the chopping speed is 700r / min;

[0040] 2) High-speed chopping and mixing: add soybean protein isolate powder to water and beat into a whey, add the chopping ingredi...

Embodiment 2

[0047] A kind of ready-to-eat fish tofu made from the following raw materials: 30 kg of soybean protein powder, 25 kg of freshwater minced fish, 30 kg of water, 15 kg of edible oil, 8 kg of modified starch, 1.5 kg of table salt, 1.5 kg of monosodium glutamate, and 2 kg of sugar , TG enzyme 0.2 kg.

[0048] The ready-to-eat flavored fish tofu is made by covalent cross-linking molding between protein molecules at a low temperature of 6°C.

[0049] The particle size of the soybean protein powder is 100 mesh.

[0050] The modified starch is prepared by mixing denatured corn starch, potato starch and tapioca starch, and its mass ratio is corn starch: potato starch: tapioca = 3: 1.5: 1.5.

[0051] A preparation method for instant flavor fish tofu, comprising the steps of:

[0052] 1) Low-speed chopping and mixing: chop and mix the frozen surimi evenly at a low speed, and the chopping speed is 800r / min;

[0053] 2) High-speed chopping and mixing: add soybean protein isolate powder a...

Embodiment 3

[0060] A kind of ready-to-eat fish tofu made from the following raw materials: soybean protein powder 28 kg, freshwater surimi 22 kg, water 28 kg, edible oil 11 kg, modified starch 7 kg, salt 1.2 kg, monosodium glutamate 1.2 kg, sugar 1.8 kg kg, TGase 0.15 kg.

[0061] The ready-to-eat flavored fish tofu is made by covalent cross-linking molding between protein molecules at a low temperature of 5°C.

[0062] The particle size of the soybean protein powder is 300 mesh.

[0063] The modified starch is prepared by mixing denatured corn starch, potato starch and tapioca starch, and its mass ratio is corn starch:potato starch:tapioca starch=2.5:1.2:1.2.

[0064] A preparation method for instant flavor fish tofu, comprising the steps of:

[0065] 1) Low-speed chopping and mixing: chop and mix the frozen surimi evenly at a low speed, and the chopping speed is 750r / min;

[0066] 2) High-speed chopping and mixing: add soybean protein isolate powder to water and beat into a milk slur...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses ready-to-eat flavor fish tofu. The fish tofu comprises the following components in parts by weight: 25-30 parts of soybean protein powder, 20-25 parts of minced fresh water fishes, 25-30 parts of water, 10-15 parts of edible oil, 5-8 parts of modified starch, 1-1.5 parts of salt, 1-1.5 parts of monosodium glutamate, 1.5-2 parts of sugar and 0.1-0.2 part of transglutaminase.The invention aims to provide the ready-to-eat flavor fish tofu which is rich in nutrients and elasticity, fine, tender, smooth, and good in mouth feel. After packaging with plastic aluminum films and high-temperature sterilization, the fish tofu can be stored at normal temperature for a long time, and is convenient to carry and eat.

Description

technical field [0001] The invention belongs to a kind of food, in particular to a kind of ready-to-eat flavor fish tofu and a preparation method thereof. Background technique [0002] Fish tofu is made from surimi and soybeans and looks like tofu, so it is called fish tofu. However, in the existing fish tofu production process, high temperature molding is adopted in a short period of time (time 30min, temperature 45-50 degrees), protein molecules will be quickly cross-linked in a short time, and a lot of air will be mixed in the material during high-speed chopping , the air in the material cannot be discharged in time in a short time, and many honeycomb-shaped small air bubbles will be formed in the product. In addition to affecting the appearance, more importantly, it has a greater impact on the texture of the product, affecting the tenderness of the product, that is, the taste will feel that it is not delicate enough. slip. [0003] The following patent documents are no...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L29/30A23L29/00A23L5/10A23L27/10A23L3/02
CPCA23L3/02A23L5/11A23L17/70A23L27/10A23L29/06A23L29/30A23V2002/00A23V2250/5118A23V2250/5488A23V2200/14A23V2250/1614
Inventor 田明礼田鸣伟肖祥发田鸣军杨艳芳
Owner 湖南喜味佳生物科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap