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Drawing bean curd and preparation method thereof

A wire drawing and tofu technology, applied in the field of food processing, can solve the problems of good cooking resistance, high nutritional value, and rich taste layers

Pending Publication Date: 2020-03-24
牧堡(上海)食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to solve the defects that the tofu products in the prior art cannot simultaneously satisfy the defects of high nutritional value, rich taste layers, good cooking resistance and interesting taste, the present invention provides a wire-drawn tofu and a production method thereof

Method used

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  • Drawing bean curd and preparation method thereof
  • Drawing bean curd and preparation method thereof
  • Drawing bean curd and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～2

[0136] The preparation of embodiment 1~2 stretch type cheese

[0137] The preparation steps of stretched cheese in embodiment 1 are as follows:

[0138] Step 1): Standardize milk; filter to remove impurities in milk, and adjust fat and protein content in raw milk through oil or milk powder;

[0139] Step 2): pasteurization; sterilize at 75°C for 15 seconds or at 63-65°C for 30 minutes;

[0140] Step 3): Fermentation; cooling the standardized milk to 36-37°C, and adding 2-5% Streptococcus thermophilus for fermentation;

[0141] Step 4): Curd milk; when the pH of the milk is 6.1-6.4, add 1% rennet, stir evenly, and let stand for 30 minutes;

[0142] Step 5): Drain the whey; cut the curd into pieces, heat after slow stirring, when the pH of the whey is 6.0, remove the whey, and when the pH of the whey is 5.4, add hexametaphosphoric acid to the curd block Sodium and salt mixed well;

[0143] Step 6): blanching and stretching; blanching the curd block at 60°C, and stretching wi...

Embodiment 3 and comparative example 1

[0150] The preparation of embodiment 3 and comparative example 1 brushed cheese

[0151] The French mozzarella cheese and British Wick cheese were mixed in the mass percentages shown in Table 2 to prepare shredded cheese, wherein the physical and chemical indicators of French mozzarella cheese and British Wick cheese were shown in Table 1.

[0152] In the drawn cheese of Comparative Example 1, the amount of stretched cheese is not within the protection scope of the present application.

[0153] Table 2

[0154] French Mozzarella English Wick Cheese Embodiment 3-(1) 90％ 10％ Embodiment 3-(2) 80％ 20％ Embodiment 3-(3) 60％ 40％ Embodiment 3-(4) 40％ 60％ Comparative example 1 20％ 80％

[0155] The drawn cheese prepared in Example 3 and Comparative Example 1 was stretched within 6 s with a force of 20 N.

[0156] From Figure 1~4 It can be seen that the best wire drawing effect is Example 3-(1), preferably Example 3-(2), followed b...

Embodiment 4 and comparative example 2

[0158] The preparation of embodiment 4 and comparative example 2 brushed cheese (mustard)

[0159] Mix the French mozzarella cheese, British Wick cheese and mustard in the mass percentages shown in Table 3 to make shredded cheese (mustard), wherein the physical and chemical indicators of French mozzarella cheese and British Wick cheese are shown in Table 1 shown in .

[0160] In the shredded cheese (mustard) of Comparative Example 2, the amount of stretched cheese is not within the scope of protection claimed in this application.

[0161] table 3

[0162] French Mozzarella English Wick Cheese mustard Embodiment 4-(1) 80％ 10％ 10％ Embodiment 4-(2) 50％ 40％ 10％ Comparative example 2 20％ 70％ 10％

[0163] Using a force of 20N, stretch the shredded cheese prepared in Example 4 and Comparative Example 2 within 6s.

[0164] From Figure 6~7 It can be seen that the best drawing effect is the embodiment 4-(1), and the preferred embodiment 4...

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Abstract

The invention discloses drawing bean curd and a preparation method thereof. The drawing bean curd comprises a wrapping layer and a sandwich layer, the wrapping layer is arranged on the outer side of the sandwich layer and completely wraps the sandwich layer, the wrapping layer is made of bean curd, the sandwich layer is made of drawing cheese, and the mass ratio of the wrapping layer to the sandwich layer is (0.82-4): 1, but not 0.82: 1. A coating layer and an outer blank layer can also be included outside the coating layer of the drawing bean curd. The drawing bean curd provided by the invention is high in nutritional value and rich in taste levels, and has relatively good boiling fastness and an excellent drawing effect.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a wire-drawn tofu and a preparation method thereof. Background technique [0002] Tofu is a soybean product that uses soybeans as the main raw material and is made through processes such as selection, soaking, grinding, filtering, boiling, braining, and molding. According to the "Compendium of Materia Medica": "The method of tofu began with Liu An, the king of Huainan in the former Han Dynasty." Tofu is delicate in texture, smooth in taste, rich in protein, fat, carbohydrates, cellulose and other nutrients, and is deeply loved by the people. The digestion and absorption rate of protein in tofu can reach more than 92-96%. [0003] In the prior art, scholars' research on tofu mainly focuses on the influence of gelling agent and processing technology on the quality of tofu. Jiang Zhengui et al. studied the water retention, yield, and sensory evaluation of tofu using gypsum, magnesi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/00
CPCA23C20/005
Inventor 侯团伟段剑平李敬刚周德满吴晓红洪甜甜
Owner 牧堡(上海)食品科技有限公司
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