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Protein composite dried bean curd and production technology thereof

A production process and technology of dried bean curd, applied in the field of protein composite dried bean curd and its production technology

Inactive Publication Date: 2018-07-03
四川南溪庶人食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the development of technology, tofu products made of artificially extracted and synthetic proteins have appeared, commonly known as fish tofu or Taiwan tofu. This product has a delicate and smooth taste, but it does not have the bean fragrance and Q-bomb refreshing characteristics of traditional dried tofu.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] S1, 50 kg of soybean protein isolate and 250 kg of ice water were mixed and chopped for 3 minutes to obtain crushed soybean protein isolate.

[0031] S2, 110 kg of iced tofu curd made by marinating soy milk, 25 kg of soybean oil, add TG enzyme, tapioca starch and soybean protein isolate, mix and mix for 2 minutes - add seasoning (white sugar, salt, acetylated distarch Phosphate ester and ice water mix) chop and mix for 1 minute - add transglutaminase and chop and mix for 1.5 minutes to start discharging. The material is discharged quickly and the temperature is controlled within 10°C. The tray should be flat and even when shaping. Wherein water temperature is controlled at 0-10 ℃. For better temperature control, water is made of ice water, and the ice water used is made of 40% ice cubes and 60% ice water by mass fraction. And the bean curd must also be frozen bean curd after refrigerated for 10-12 hours.

[0032] S3, put the billet into the refrigerator immediately a...

Embodiment 2

[0040] S1, 50 kg of soybean protein isolate and 250 kg of ice water were mixed and chopped for 3 minutes to obtain crushed soybean protein isolate.

[0041] S2, 100 kg of iced tofu curd made by marinating soy milk, 15 kg of soybean oil, add TG enzyme, tapioca starch and soybean protein isolate, mix and mix for 2 minutes - add seasoning (white sugar, salt, acetylated distarch Phosphate ester and ice water mix) chop and mix for 1 minute - add transglutaminase and chop and mix for 1.5 minutes to start discharging. The material is discharged quickly and the temperature is controlled within 10°C. The tray should be flat and even when shaping. Wherein water temperature is controlled at 0-10 ℃. For better temperature control, water is made of ice water, and the ice water used is made of 40% ice cubes and 60% ice water by mass fraction. And the bean curd must also be frozen bean curd after refrigerated for 10-12 hours.

[0042] S3, put the billet into the refrigerator immediately a...

Embodiment 3

[0049] S1, 50 kg of soybean protein isolate and 250 kg of ice water were mixed and chopped for 3 minutes to obtain crushed soybean protein isolate.

[0050] S2, 105 kg of iced tofu curd made by marinating soy milk, 20 kg of soybean oil, add TG enzyme, tapioca starch and soybean protein isolate, mix and mix for 2 minutes - add seasoning (white sugar, salt, acetylated distarch Phosphate ester and ice water mix) chop and mix for 1 minute - add transglutaminase and chop and mix for 1.5 minutes to start discharging. The material is discharged quickly and the temperature is controlled within 10°C. The tray should be flat and even when shaping. Wherein water temperature is controlled at 0-10 ℃. For better temperature control, water is made of ice water, and the ice water used is made of 40% ice cubes and 60% ice water by mass fraction. And the bean curd must also be frozen bean curd after refrigerated for 10-12 hours.

[0051] S3, put the billet into the refrigerator immediately a...

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PUM

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Abstract

The invention provides a production technology of protein composite dried bean curd. The production technology is characterized by comprising the following steps: adding ice water into soybean proteinpowder, and chopping; adding the Tofu pudding marinated by soybean milk, oil and seasonings, and mixing uniformly; refrigerating for solidification; and performing marinating, inner packaging and sterilization. In the protein composite dried bean curd produced by the technology, the content of protein in the dried bean curd is increased; and meanwhile, the protein composite dried bean curd integrates the delicate, tender and smooth mouthfeel of protein bean curd and the bean aroma of traditional dried bean curd.

Description

technical field [0001] The invention relates to a dried bean curd and a production process thereof, in particular to a protein compound dried bean curd and a production process thereof. Background technique [0002] Dried tofu, one of the traditional Chinese bean products, is a reprocessed product of tofu. Salty and refreshing, hard and tough, it will not go bad after a long time. It is a delicacy in all major Chinese cuisines. Because salt, fennel, Chinese prickly ash, aniseed, dried ginger and other seasonings are added during the production process, it is both fragrant and fresh, and you will never tire of eating it for a long time. It is known as "vegetarian ham". Dried tofu is not only delicious, but also nutritious. It contains a lot of protein, fat, carbohydrates, and also contains calcium, phosphorus, iron and other minerals needed by the human body. Among them, protein is a complete protein, which not only contains 8 kinds of amino acids necessary for the human bo...

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 邓淼淼
Owner 四川南溪庶人食品有限公司