Quick-frozen wrapped bean curd and preparation method thereof

A technology of tofu and slurry, which is applied in the field of food processing, can solve problems such as overswelling, unclear key control points, and quick-frozen tofu coating with agglomeration, so as to maintain freshness, super water absorption capacity of soup, and reduce microbial growth. Effect

Pending Publication Date: 2019-12-03
四川六月天食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, the key control points are not clear enough, and it is still necessary to find the best points, such as the temperature of burning pulp, pointing temperature, packing temperature, degree of tenderness, temperature and time of soaking tofu, so that the products produced in this way are more in line with the requirements of customers. It is also easy to control the operation of

Method used

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  • Quick-frozen wrapped bean curd and preparation method thereof
  • Quick-frozen wrapped bean curd and preparation method thereof
  • Quick-frozen wrapped bean curd and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of preparation method of quick-frozen coated tofu

[0031] (1) Soaking: Select high-quality northeast non-transgenic soybeans with a soybean protein content of more than 40% for soaking and peeling treatment to obtain peeled soybeans for use. The soaking is 9.5°C water temperature for 11 hours;

[0032] (2) Pulping: Dehulled soybeans are subjected to refining treatment, and the temperature of the machine is lowered while refining. Carry out pulping treatment, pass through a 100-mesh sieve for three times, and get the slurry for subsequent use;

[0033] (3) Burning pulp: Boil at 100°C for 5 minutes, pass through a 350-mesh sieve after boiling, and then point pulp at 80°C to obtain sour water tofu for later use, and the pH value of sour water tofu is 7;

[0034] (4) Packing: sour tofu is packaged, the temperature of the package is not lower than 60°C, and the tofu for every 20 catties of beans must be wrapped within 15 minutes;

[0035] (5) Squeeze: press the air...

Embodiment 2

[0040] A kind of preparation method of quick-frozen coated tofu

[0041] (1) Soaking: Select high-quality Northeast non-transgenic soybeans with a soybean protein content of more than 40% for soaking and peeling treatment to obtain peeled soybeans for use, soaking in water at 15°C for 9 hours;

[0042] (2) Pulping: Dehulled soybeans are subjected to refining treatment, and the temperature of the machine is lowered while refining. Carry out pulping treatment, pass through a 100-mesh sieve for three times, and get the slurry for subsequent use;

[0043] (3) Burning pulp: Boil at 103°C for 5 minutes, pass the slurry through a 350-mesh sieve after boiling, and then point the slurry at 85°C to obtain sour water tofu for later use, and the pH value of sour water tofu is 7.5;

[0044] (4) Wrapping: sour tofu is wrapped, the temperature of the wrapping is 65°C, and the tofu of every 20 catties of beans must be wrapped within 15 minutes;

[0045] (5) Squeeze: press the air press at 0...

Embodiment 3

[0050] A kind of preparation method of quick-frozen coated tofu

[0051] (1) Soaking: Select high-quality Northeast non-transgenic soybeans with a soybean protein content of more than 40% for soaking and peeling treatment to obtain peeled soybeans for use, soaking in water at 23°C for 5.5 hours;

[0052](2) Pulping: Dehulled soybeans are subjected to refining treatment, and the temperature of the machine is lowered while refining. Carry out pulping treatment, pass through a 100-mesh sieve for three times, and get the slurry for subsequent use;

[0053] (3) Burning pulp: Boil at 107°C for 5 minutes, pass the slurry through a 350-mesh sieve after boiling, and then point pulp at 90°C to obtain sour water tofu for later use. The pH value of sour water tofu is 8;

[0054] (4) Wrapping: sour tofu is wrapped, the temperature of the wrapping is 70°C, and the tofu of every 20 catties of beans must be wrapped within 15 minutes;

[0055] (5) Squeeze: press the air press at 0.4Mpa for 1...

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Abstract

The invention discloses quick-frozen wrapped bean curd and a preparation method thereof, which relate to the technical field of food processing. The high-quality soybeans with the protein content being 40% or above are selected to be soaked, pulped, boiled, wrapped, squeezed, turned over by a lower wooden frame, cooled, packaged and refrigerated, and then the quick-frozen wrapped bean curd can beprepared. The quick-frozen wrapped bean curd provided by the invention is simple in process, capable of greatly saving cost and energy, capable of being operated in a flow line and suitable for beingput into production. The bean curd is moderate in hardness, good in taste, rich in nutrition, simple in process and less in nutrition loss.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of quick-frozen milk-coated tofu and the milk-coated tofu prepared by the method. Background technique [0002] Coated tofu has high nutritional value and contains iron, magnesium, potassium, niacin, copper, calcium, zinc, phosphorus, folic acid, vitamin B1, lecithin and vitamin B6. For every 100 grams of firm tofu, water accounts for 69.8%, contains 15.7 grams of protein, 8.6 grams of fat, 4.3 grams of carbohydrates and 0.1 grams of fiber, and can provide 611.2 kilojoules of heat. The high amino acid and protein content in tofu makes it a good supplement to grains. 78% of tofu fat is unsaturated fatty acid and does not contain cholesterol, known as "vegetable meat". The digestion and absorption rate of tofu is more than 95%. Two small pieces of tofu can meet a person's daily calcium requirement. Wrapped tofu is loved by more and more consumers, a...

Claims

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Application Information

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IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 龙海生
Owner 四川六月天食品有限公司
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