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Making method of black-duck-flavored Qianyetofu

The technology of Qianye tofu and its production method is applied in the production field of black duck flavor Qianye tofu, which can solve the problems of single taste and inability to meet the requirements of consumers' diverse choices, and achieve the effect of unique taste

Inactive Publication Date: 2018-11-16
HENAN HUAJU BIOENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current Qianye tofu products have a relatively single taste, which cannot meet the diverse selection requirements of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for making black duck flavor Qianye tofu, comprising the following steps:

[0023] (1) Weigh the raw materials according to the following parts by weight: 15 parts of soybean protein isolate powder, 8 parts of soybean oil, 6 parts of starch, 0.5 part of salt, 0.2 part of Zhenweixian, 1 part of black duck paste, 0.4 part of Juewei duck flavor liquid essence 0.3 parts of beef paste, 0.3 parts of pepper oil, 90 parts of ice water;

[0024] (2) First take 10% soybean protein isolate powder and ice water in the raw material, add black duck cream and cow cream in the raw material, chop and mix, then raise the temperature to 40~60°C, add papain and keep it warm for a period of time to obtain the enzymatic hydrolysis product, Inactivate enzyme;

[0025] (3) Cool down the enzymatic hydrolysis product to 0~4°C, chop and mix with the remaining soybean protein isolate powder and ice water;

[0026] (4) Add soybean oil, starch, salt, Zhenweixian, Juewei duck flavor liquid...

Embodiment 2

[0036] A processing method for sweet and spicy beef flavor, comprising the following steps:

[0037] A method for making black duck flavor Qianye tofu, comprising the following steps:

[0038] (1) Weigh raw materials according to the following parts by weight: 20 parts of soybean protein isolate powder, 9 parts of soybean oil, 7 parts of starch, 0.8 parts of salt, 0.25 parts of Zhenweixian, 1.2 parts of black duck paste, 0.5 parts of juewei duck flavor liquid essence 0.4 parts of beef paste, 0.35 parts of pepper oil, 100 parts of ice water;

[0039] (2) Firstly take 30% soybean protein isolate powder and ice water in the raw material, add black duck cream and cow cream in the raw material, chop and mix, then raise the temperature to 40~60°C, add papain and keep it warm for a period of time to obtain the enzymatic hydrolysis product, Inactivate enzyme;

[0040] (3) Cool down the enzymatic hydrolysis product to 0~4°C, chop and mix with the remaining soybean protein isolate pow...

Embodiment 3

[0050] A method for making black duck flavor Qianye tofu, comprising the following steps:

[0051] (1) Weigh raw materials according to the following parts by weight: 18 parts of soybean protein isolate, 8.5 parts of soybean oil, 6.5 parts of starch, 0.6 parts of salt, 0.22 parts of Zhenweixian, 1.1 parts of black duck paste, 0.45 parts of juewei duck flavor liquid essence 0.35 parts of beef paste, 0.32 parts of pepper oil, 95 parts of ice water;

[0052] (2) First take 10% soybean protein isolate powder and ice water in the raw material, add black duck cream and cow cream in the raw material, chop and mix, then raise the temperature to 40~60°C, add papain and keep it warm for a period of time to obtain the enzymatic hydrolysis product, Inactivate enzyme;

[0053] (3) Cool down the enzymatic hydrolysis product to 0~4°C, chop and mix with the remaining soybean protein isolate powder and ice water;

[0054] (4) Add soybean oil, starch, salt, Zhenweixian, Juewei duck flavor liq...

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PUM

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Abstract

The invention discloses a making method of black-duck-flavored Qianyetofu. The making method comprises the following steps of (1) weighing the following raw materials in parts by weight: 15-20 parts of soybean soy protein isolate powder, 8-9 parts of soybean oil, 6-7 parts of starch, 0.5-0.8 part of salt, 0.2-0.25 part of Zhenweixian, 1-1.2 parts of black duck cream, 0.4-0.5 part of special-tasteflavored liquid essence, 0.3-0.4 part of cattle cream, 0.3-0.35 part of zanthoxylum oil, and 90-100 parts of ice water; (2) mixing the raw materials in parts, and performing chopping to obtain a mixture; and (3) sequentially performing standing, cooking, drying, dicing and quick-freezing treatment on the mixture, to obtain finished products. According to the making method of the black-duck-flavored Qianyetofu, the Qianyetofu made by the method is the black-duck-flavored Qianyetofu, and the black-duck-flavored Qianyetofu maintains the characteristics of being tender, smooth and crisp of Qianyetofu, has the sweet and hot characteristics of black duck flavor, and has peculiar flavor.

Description

technical field [0001] The invention relates to a processing method of Qianye tofu, in particular to a method for preparing black duck-flavored Qianye tofu. Background technique [0002] Qianye Tofu is refined with soybean flour and starch as the main materials. It is a low-fat, low-carbohydrate protein-rich delicacy in the new century. It not only maintains the original tenderness of tofu, but also has unique Q strength and crispness. , also has super soup absorption capacity, with modern cooking techniques, can make high-quality new fashion delicacies. The current Qianye tofu product has a relatively single taste, which cannot meet the diverse selection requirements of consumers. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for making black duck-flavored Qianye tofu, which is delicious and rich in nutrients, which is different from traditional Qianye tofu and can meet consumers' demand for taste se...

Claims

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Application Information

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IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 王春幸王书全孙明胜王园园胡东方
Owner HENAN HUAJU BIOENG
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