Formula, production method and applications of uncongealed tofu processed with chicken juice

Abstract

The invention discloses a formula, a production method and applications of uncongealed tofu processed with a chicken juice, wherein the raw materials comprise, by weight, 10-15% of soybean, 1-2% of corn starch, 77-85% of a chicken juice, 0.2-0.5% of egg white powder, 0.5-1% of a natural coagulant, 0.3-0.5% of edible gum, and 3-4% of a seasoning liquid, a weight ratio of the soybean to the naturalcoagulant is (10-30):1, the natural coagulant comprises, by weight, 10 parts of a freshly squeezed lemon juice, 6-8 parts of a freshly squeezed orange juice, 3-5 parts of apple vinegar, 4-6 parts of magnesium citrate, and 8-10 parts of sucrose, and the chicken juice is formed by co-decocting 6-8 parts of chicken blocks, 6-10 parts of chicken skeleton, 0.5-1 part of ginger slices, 1-1.5 parts of Chinese wolfberry, 1-1.5 parts of enucleated red dates, 1-1.5 parts of common yam rhizome, 1-2 parts of Lentinus edodes, 1-2 parts of Auricularia auricula, and 100 parts of water. According to the present invention, the natural coagulant and the edible gum synergistically perform bittern adding, such that the soybean protein is cross-linked and solidified to form the uniform and stable protein network structure; and the sucrose is used as the regulator to adjust the sour taste of the system.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a formula of bean curd with chicken sauce and a preparation method and application thereof. Background technique [0002] Tofu nao, also known as tofu flower or tofu flower, is an intermediate product of tofu. It is rich in high-quality protein, sugar, vitamins and minerals, etc. It has a delicate and smooth taste. It is a famous traditional Chinese snack. Existing methods of stewing the bean curd are mainly divided into three kinds: gypsum stewing, salt stew stewing, and lactone stewing, but there are imperfections. The main component of gypsum is CaSO 4 , insoluble in water, the human body cannot digest and absorb, and the bean curd made from gypsum is bitter, and long-term consumption can easily cause stone symptoms. At the same time, gypsum is often doped with arsenic and arsenic compounds, which can damage the liver and endanger human health; The mixtur...

AI Technical Summary

Problems solved by technology

The main component of gypsum is CaSO 4 , insoluble in water, the human body cannot digest and absorb, and the bean curd made from gypsum is bitter, and long-term consumption can easily cause stone symptoms. At the same time, gypsum is often doped with arsenic and arsenic compounds, which can damage the liver and endanger human health; The mixture of magnesium chloride, magnesium sulfate and sodium chloride, the bean curd made with brine has a rough taste and low moisture content, and if the amount is not used properly, it will cause poisoning; compared with the first two methods of brine, lactone is more For safety, it has gradually become the mainstream method of marinating tofu nao, but the texture of tofu nao produced by using glucono-δ-lactone is relatively soft and fragile; for example, the patent application number CN201610150058.3 discloses a self-made instant tofu Brain and its preparation method, using gluconolactone as a coagulant, using soybean powder and starch as main raw materials to prepare tofu nao; for example, the patent application number CN201310644619.1 discloses the improved production of gluconolactone for making tofu nao craft

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