Milk-coated tofu and preparation method thereof

A technology of tofu and slurry, which is applied in the field of food processing, can solve the problems such as the key control points are not clear enough, and achieve the effect of good wrapping effect, rich taste, crispy and flexible skin

Pending Publication Date: 2019-12-06
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

Method used

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  • Milk-coated tofu and preparation method thereof
  • Milk-coated tofu and preparation method thereof
  • Milk-coated tofu and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0023] Example 1

[0024] Method for preparing milk-containing tofu

[0025] (1) Soaking: select high-quality Northeast African genetically modified soybeans with a soybean protein content of more than 40% for soaking and dehulling to obtain dehulled soybeans for use. The soaking is 9.5°C water temperature soaking for 11 hours;

[0026] (2) Pulping: the dehulled soybeans are subjected to refining treatment, the machine temperature is reduced while refining, the first slurry is passed through a 140-mesh sieve for standby, the first slurry is refined again, the second slurry is passed through a 100-mesh sieve, the second slurry Refining is performed, and the slurry is discharged through a 100-mesh sieve three times to obtain the slurry for use;

[0027] (3) Boiling the pulp: boil at 100°C for 5 minutes, then pass the 350-mesh sieve after the slurry is boiled, and then dot the pulp at 80°C to obtain sour water tofu for use, and the pH of sour water tofu is 8;

[0028] (4) Packing: Sour to...

Example Embodiment

[0031] Example 2-11

[0032] Method for preparing milk-containing tofu

[0033] The preparation process and steps are the same as in Example 1, except that the temperature of the dot slurry and the appropriate pH value are adjusted in the dot slurry stage, as shown in Table 1.

[0034] Table 1 Spot slurry temperature and corresponding pH value of each group of examples

[0035]

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PUM

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Abstract

The invention further discloses milk-coated tofu and a preparation method thereof, and relates to the technical field of food processing. High-quality soybeans with a protein content of more than 40%are selected for soaking, milk making, milk burning, coating, and pressing, and the milk-coated tofu can be obtained after plate turning of a lower wooden support. According to the milk-coated tofu and the preparation method thereof, solidification temperature (80 to 90 DEG C) and the pH value (7 to 8) of sour water tofu are strictly controlled in a solidification part, so that a gel network structure of the milk-coated tofu is more and more stable, the protein gel effect is good, and numerical values of sensory score, water retention, elasticity, and hardness of the tofu are constantly increased. When the temperature reaches 90 DEG C, the pH value of the sour water tofu is adjusted, the proteins in the tofu are quickly aggregated, then the elasticity and the hardness of the tofu are controlled to be greater, and the outer skin is appetizing, crispy, flexible, thin, soft, and delicious after being fried; and while stability of quality of a product is ensured, the need of mechanized precise control of the solidification can also be met, the prepared milk-coated tofu is thick and solid on the outside and fine and smooth on the inside, the technology is simple, and the nutrient loss is less.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing milk-coated tofu and 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, and the competition...

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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