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Seafood bean curd and manufacture technology thereof

A production process and technology of tofu, applied in the field of food processing, can solve the problems such as the inability to meet the individual consumption and dietary needs of consumers, the dull taste of tofu, and consumer allergies, so as to achieve rich taste, convenient consumption and high nutritional value. Effect

Pending Publication Date: 2021-04-27
SUZHOU JINJI FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, tofu has a flat taste and usually needs various seasonings to improve the taste when eating, which cannot meet the increasingly personalized consumption and dietary needs of consumers.
[0003] Seafood is also a food that consumers like very much, but some consumers are allergic to it

Method used

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  • Seafood bean curd and manufacture technology thereof

Examples

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Effect test

Embodiment 1

[0036] This embodiment relates to a seafood tofu, which comprises the following raw materials in proportion by weight:

[0037] Water 41%, chicken breast 17.1%; chicken skin 15%; soybean protein 3.5%; vegetable oil 7.5%; sodium carbonate 0.1%; sodium alginate 0.13%; sodium tripolyphosphate 0.15‰; enzyme preparation 0.155%; edible salt 2% ; Tapioca starch 10.5%; White sugar 3%.

[0038] The present embodiment relates to the manufacturing process of above-mentioned seafood bean curd, comprises the following steps:

[0039] Preparation of white meat granules: Add chicken skin, sodium alginate, sodium tripolyphosphate and water accounting for 10% by weight of the total material into a chopping machine and mix evenly at a speed of 3500r / min. In the container, stand at 5°C for 5.5 hours, then shred and dice into 5mm*5mm*5mm for later use;

[0040] Preparation of emulsified slurry B: Mix soybean protein and the remaining water, mix at a slow speed of 1000r / min for 1min at 10°C, the...

Embodiment 2

[0045] This embodiment relates to a seafood tofu, which comprises the following raw materials in proportion by weight:

[0046] Water 40%, chicken breast 20%; chicken skin 10.1%; soybean protein 4.0%; vegetable oil 8.2%; sodium carbonate 0.12%; sodium alginate 0.155%; sodium tripolyphosphate 0.15‰; enzyme preparation 0.21%; edible salt 2% ; Tapioca starch 12%; White sugar 3.2%.

[0047] The present embodiment relates to the manufacturing process of above-mentioned seafood bean curd, comprises the following steps:

[0048] Preparation of white meat granules: Add chicken skin, sodium alginate, sodium tripolyphosphate and water accounting for 8% by weight of the total material into a chopping machine and mix evenly at a speed of 3000r / min. In the container, let stand at 2°C for 5.5 hours, then shred and dice into 5mm*5mm*5mm for later use;

[0049] B. Preparation of emulsified slurry: Mix soybean protein and the remaining water, and mix at 6°C at a slow speed of 800r / min for 1m...

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Abstract

The invention provides seafood bean curd and a manufacture technology thereof, and belongs to the technical field of food processing. The seafood bean curd comprises the following manufacture raw materials in parts by weight: 40-45% of water, 18-22% of chicken big breasts, 10-15% of chicken skin, 3.5-4.2% of soyabean protein, 7.5-10% of plant oil, 0.1-0.13% of sodium carbonate, 0.13-0.17% of sodium alginate, 0.013-0.016% of sodium tripolyphosphate, 0.15-0.22% of enzyme preparation, 2-2.5% of edible salt, 8.5-9% of cassava starch and 3-3.5% of white granulated sugar. Chicken is added into the seafood bean curd as animal protein, under a situation that no seafood is added, a seafood flavor is obtained, the nutrient value of the bean curd is improved, and the diet requirement of a consumer is met.

Description

technical field [0001] The invention relates to a technology in the field of food processing, in particular to seafood tofu and a production process thereof. Background technique [0002] Tofu has high nutritional value and is a food that is deeply loved by consumers. But bean curd taste is insipid, needs various seasonings to improve flavor usually when edible, can not satisfy consumer's more and more individualized consumption and diet demand. [0003] Seafood is also a food that consumers like very much, but some consumers are allergic to it. [0004] In order to solve the above-mentioned problems existing in the prior art, the present invention comes from this. Contents of the invention [0005] Aiming at the above-mentioned deficiencies in the prior art, the present invention proposes a seafood tofu and its production process. Chicken is added as animal protein, and without adding seafood, the flavor of seafood is obtained, and the nutritional value of tofu is impro...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40
CPCA23L13/52A23L13/426A23L13/48A23V2002/00A23V2250/5488A23V2250/5026A23V2250/1614A23V2250/1618A23V2250/1576A23V2250/5118A23V2250/18
Inventor 金兴仓徐永苗熊丹金锋陆庆方
Owner SUZHOU JINJI FOODS
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