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Preparation method of beancurd-sheet fragrant cake

A technology of louver and fragrant cakes, which is applied in the field of food processing, can solve the problems of unfavorable cold chain transportation and preservation, internal structure damage, and the growth of aerobic bacteria, and achieve improved antifreeze preservation effects, excellent elasticity and swelling, and improved elasticity and The effect of bulk swelling

Pending Publication Date: 2021-11-26
上海艺杏食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although the above-mentioned technical scheme effectively utilizes the louver leftover material, the fragrant cake made by it is too loose, and after refrigeration, it is prone to powder phenomenon, that is, the internal structure is destroyed, and a large number of aerobic bacteria breeds to cause qualitative change, which is not conducive to cold storage. Chain transport and longer storage

Method used

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  • Preparation method of beancurd-sheet fragrant cake
  • Preparation method of beancurd-sheet fragrant cake
  • Preparation method of beancurd-sheet fragrant cake

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A preparation method for passion cake, comprising the following processing steps:

[0043] S1. Material preparation: After collecting 10kg of defective louvers, first freeze them at 0°C for 2 minutes, then boil them at 60°C for 5 minutes, and then mix the boiled defective louvers with the antifreeze gel according to the weight ratio 1:0.1 Under the condition of 40°C, continue to boil for 40 minutes to prepare the spare material;

[0044] The antifreeze gel is composed of sodium alginate, xanthan gum and polyglutamic acid;

[0045] Sodium alginate and xanthan gum are mixed in a weight ratio of 1:0.2;

[0046] The amount of polyglutamic acid added is 0.015% of the weight of the defective louver.

[0047] S2. Emulsification: the standby material and the emulsified gel are mixed in a weight ratio of 1:0.05 at a pH of 4.5 and a temperature of 28°C, and kept in a water bath for 40 minutes to prepare a louver material;

[0048] The emulsifying gel is composed of milk, cocon...

Embodiment 2

[0054] A kind of preparation method of passion fruit cake, the difference with embodiment 1 is that the steps of its S1, S2 are as follows:

[0055] S1. Preparation: After collecting the defective louvers, first freeze them at 0°C for 2.5 minutes, then boil them at 70°C for 6.5 minutes, and then mix the boiled louvers with antifreeze gel at 50°C. Under the condition of ℃, continue to boil for 50min to prepare the standby material;

[0056] S2. Emulsification: The standby material and the emulsified gel were kept at a pH of 5.0 and a temperature of 30°C in a water bath for 50 minutes to prepare a louver material.

Embodiment 3

[0058] A kind of preparation method of passion fruit cake, the difference with embodiment 1 is that the steps of its S1, S2 are as follows:

[0059] S1. Material preparation: After collecting the defective louvers, freeze them at 0°C for 3 minutes, then boil them at 80°C for 8 minutes, and put the boiled louvers and antifreeze gel at 60°C. Under the condition, continue to boil 60min, make standby material;

[0060] S2. Emulsification: The standby material and the emulsified gel were kept at a pH of 5.5 and a temperature of 32° C. in a water bath for 60 minutes to prepare a louver material.

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Abstract

The invention relates to the technical field of food processing, in particular to a preparation method of a beancurd-sheet fragrant cake. The preparation method of the beancurd-sheet fragrant cake comprises the following treatment steps: S1, material preparation: collecting beancurd-sheet defective products, then, firstly carrying out freezing, then, carrying out preheating and boiling, and heating and mixing the beancurd-sheet defective products with anti-freezing gel to prepare a standby material, wherein the anti-freezing gel is prepared from sodium alginate, xanthan gum and polyglutamic acid; S2, emulsifying: mixing the standby material with emulsifying gel in a water bath in a heat preservation manner to prepare a beancurd-sheet material, wherein the emulsifying gel is composed of milk, coconut juice and acetobacter xylinum; S3, marinating: firstly, adding spices into water for boiling to obtain material soup, and then, performing sealed waterproof cooking on beancurd sheets by taking the material soup as a cooking base material to obtain a fragrant cake blank; and S4, molding: putting the fragrant cake blank into a mold disc filled with wrapping cloth, and carrying out compression molding, thereby preparing the beancurd-sheet fragrant cake. The anti-freezing gel and the emulsifying gel are matched for use, so that the beancurd-sheet fragrant cake is endowed with relatively excellent freezing resistance and mouth feel.

Description

technical field [0001] The application relates to the technical field of food processing, more specifically, it relates to a preparation method of passion cake. Background technique [0002] Baiye, also known as thousand pulp skin, hundred pages, tofu skin, thousand sheets, etc., is as thin as paper in shape, yellow and white in color, and can be eaten cold, stir-fried, or cooked. Because of its good taste and rich nutrition, it has become a popular dish. One of the soy products that consumers love, but the louvers often produce more defective products with rotten edges and debris during the preparation process. These defective products with unqualified shapes cannot be crushed and re-added for use, otherwise they will be Significantly reduce the toughness and taste of the product, but if it is directly discarded, it will increase the cost of the enterprise and cause a great waste of resources. [0003] The related art discloses a method for preparing fragrant cakes by usin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/45A23L5/10A23L27/00A23L29/256A23L29/269A23P30/10
CPCA23L11/45A23L5/13A23L29/256A23L29/269A23L27/00A23P30/10
Inventor 陈卫江徐忠张中利陆本志
Owner 上海艺杏食品有限公司
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