Full-nutrition oyster tofu and preparation method thereof

By using oysters as the main ingredient, combined with soy protein isolate, hydrophilic colloids, calcium hydroxide and lemongrass essential oil microcapsules, an irreversible gel is formed to prepare fully nutritious oyster tofu, solving the auxiliary materials and odor removal problems of oysters in tofu, and achieving highly nutritious and delicious tofu products.

CN116439358BActive Publication Date: 2025-03-28OCEAN UNIV OF CHINA
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Patent Information

Application Number
CN202310266685.3
Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
Filing Date
2023-03-20
Publication Date
2025-03-28
Estimated Expiration
2043-03-20

AI Technical Summary

Technical Problem

In the prior art, the role of oysters in tofu is only an auxiliary material, and the odor generated by oysters after steaming is difficult to effectively remove, resulting in poor food flavor.

Method used

By using oysters as the main ingredient, combined with soy protein isolate, hydrophilic colloids, calcium hydroxide and lemongrass essential oil microcapsules, an irreversible gel is formed, and a fully nutritious oyster tofu is prepared by solidifying in water bath to improve the bad flavor of oysters after steaming and cooking.

Benefits of technology

The prepared fully nutritious oyster tofu is characterized by tenderness and deliciousness and rich nutrition. Its moisture content and protein content meet national standards, has a high sensory score, and is simple in technology and short in time.

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Abstract

The invention discloses a complete nutritional oyster tofu and a preparation method thereof, and belongs to the technical field of food processing. The preparation method of the complete nutritional oyster tofu is as follows: (1) oyster meat is ground into a raw pulp, and water is added to prepare an oyster homogenate; (2) the oyster homogenate is heated to boiling; (3) filtering; (4) adding soy protein isolate, hydrophilic colloid, calcium hydroxide and lemongrass essential oil microcapsules to obtain a composite slurry; (5) the composite slurry is added into a mold, and coagulated in a water bath at 80 to 100° C. for 15 to 30 minutes; (6) demoulding, standing and cooling, and the complete nutritional oyster tofu is obtained. The complete nutritional oyster tofu of the invention uses oyster as the main ingredient, soy protein isolate as the auxiliary ingredient, and adds hydrophilic colloid and calcium hydroxide to assist the formation of an irreversible gel, and uses lemongrass essential oil microcapsules to improve the bad flavor of oysters after steaming. The complete nutritional oyster tofu can be steamed and fried twice, and is fresh, tender, delicious and nutritious. The invention opens up a new way for the development and utilization of oyster resources.
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