Pulp water and silkworm chrysalis bean curd and preparation method thereof

Abstract

The invention discloses a preparation method of pulp water and silkworm chrysalis bean curd. The method comprises the following steps of material pretreatment, preparation of sour pulp water for coagulation, pulping, preheating, boiling, coagulation and bean curd pressing, and the pulp water and silkworm chrysalis bean curd can be obtained. The pulp water and silkworm chrysalis bean curd contains82.82-88.04% of difficultly flowing water and 10.15-15.37% of free water, and has the TPA test elasticity of 0.75-0.85 and the chewiness of 1057.25 to 1218.70. According to the invention, the preheating step is added before the coagulation step for preparing the bean curd, so that the smell of silkworm chrysalis is effectively removed, the smell of the bean curd product is not obvious, bacteria such as escherichia coli and the like are fully killed, the food safety is ensured, and in addition, animal protein can be fresher and tenderer. Besides, coagulation water also has the smell removing effect, the unique fermentation aroma of microbial fermentation liquid can cover the smell of the silkworm chrysalis, and the aroma of the bean curd prepared from the sour pulp water is stronger than that of bean curd prepared by using a chemical coagulator, so that the rich bean curd aroma can also effectively cover the smell of the silkworm chrysalis.

Description

technical field [0001] The invention relates to the technical field of bean curd food processing, in particular to silkworm chrysalis bean curd with slurry and a preparation method thereof. Background technique [0002] Tofu is rich in protein. It is a gel product with a three-dimensional network structure formed by the combination of soybean proteins under the action of a coagulant. At present, tofu in China mainly uses soybeans as raw materials. Soybean contains macronutrients such as protein, fat, and carbohydrates, as well as trace elements such as calcium, iron, and phosphorus, and is rich in nutrients. Because of its rich dietary fiber, soybeans also lower plasma cholesterol and regulate intestinal function. Compared with milk, tofu has higher protein and calcium content, and nearly 20 times more iron content than milk. The calcium and iron in tofu are more conducive to human body absorption. In addition to the functions of nourishing qi, tonifying deficiency, reduci...

AI Technical Summary

Problems solved by technology

For example, Chinese patents ZL2015106261902 and ZL2016101668122 disclose a method for making silkworm chrysalis tofu. They try to add silkworm chrysalis in the process of making tofu to improve product quality. Safety concerns, and the silkworm chrysalis tofu products produced by the above two patents have a strong fishy smell, and they cannot be used as tofu products by most people, so the market application and promotion prospects are hindered

The silkworm chrysalis tofu products produced by the above two patents have a maximum ratio of silkworm chrysalis:tofu of 1:1. Due to the heavy fishy smell, the content of silkworm chrysalis cannot be increased, the amount of silkworm chrysalis added is limited, and the nutritional value cannot be further improved.

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