High-conformality, high-moisture and high-nutrition thick-wall stuffed bean curd and preparation method thereof

By adding nut protein to the tofu rind and controlling the preparation process, the problems of single flavor, insufficient elasticity and poor conformal effect of conventional tofu are solved, and thick-walled tofu with high moisture, high nutrition and high conformality are achieved, which is suitable for a variety of cooking methods.

CN119655400APending Publication Date: 2025-03-21JIANGNAN UNIV
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Patent Information

Application Number
CN202411914610.2
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2024-12-24
Publication Date
2025-03-21

AI Technical Summary

Technical Problem

Conventional tofu with fillings have special processing methods such as single fillings, single flavor and functional ingredients, insufficient elasticity, poor conformal effect, and difficulty in adapting to frying.

Method used

Add nut protein to the tofu rind, and control the preparation process to achieve the effect of high moisture content, high nutritional value, high shape conformity and multi-filling selection of the tofu in the tofu. The specific method includes making soybeans into tofu flower, then adding nut protein, enzyme preparation, salt and binder, mixing evenly, and then forming through a pressing process to form thick-walled tofu.

Benefits of technology

It achieves a high-conformity, high moisture and high nutritional thick-walled tofu that does not require frying or boiling. It is suitable for a variety of cooking methods, and has a rich taste and is not easy to loosen after cooking.

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Abstract

The invention discloses thick-wall stuffed bean curd with high shape retention, high moisture and high nutrition and a preparation method of the thick-wall stuffed bean curd, and belongs to the technical field of food processing. The nut protein is added into the bean curd skin, and meanwhile, the preparation process is controlled to realize the effects of high moisture content, high nutritional value, high shape retention and multiple stuffing choices of the stuffed bean curd. Specifically, the stuffed bean curd prepared by the preparation method does not need to be shaped in a deep-frying or water boiling manner, and can be shaped only by a pressing process; various types of fillings (meat products, aquatic products, vegetable fillings and the like) can be added, and a shaping agent does not need to be added into the fillings; and meanwhile, the pot can be suitable for various cooking modes such as frying, frying and boiling. In addition, the stuffed bean curd is low in fat, high in protein, high in elasticity and diversified in flavor.
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