Fried bean puff as well as preparation method and application thereof
By quickly slurrying and baking soybean blasting in boiled soy milk, the problems of large holes, poor juice absorption and easy collapse in the deep-fried soybean soybeans are solved, and better swelling and soup absorption effect are achieved.
Patent Information
- Application Number
- CN202411917248.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-24
- Publication Date
- 2025-03-18
AI Technical Summary
There are many large holes inside the existing fried bean soybeans. When brine is made, it is easy to float on the surface of the brine, making it difficult to quickly absorb the soup, and it is easy to collapse and damage the skin during application and processing, affecting the taste and appearance of the product.
By quickly slurrying the soy milk in cold water, small and uniform holes are formed, and baked before frying the soybean blasting, the surface crust is formed to prevent the holes from getting bigger.
Improves the swelling and soup absorption capacity of fried bean soybeans, ensuring that the product maintains integrity and juicy taste during the marination and processing.
Smart Images
Figure CN119632176A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the field of food processing, and in particular relates to fried bean foam, a preparation method and application thereof. Background Art
[0002] Fried bean curd is a traditional tofu food. Putting it into brine for braising can produce a soft and juicy "juicy tofu". However, the existing fried bean curd usually has many large holes inside, which makes it easy to float on the surface of the brine during braising and difficult to quickly absorb the soup. Even if it is braising for a long time, the taste is poor. In addition, it is too hollow inside and has a loose taste. It is easy to collapse and the skin is damaged during the application and processing of dehydration, vacuum packaging, high temperature and high pressure sterilization, which is not conducive to the production of pre-packaged juicy tofu with a juicy interior and a three-dimensional appearance. Summary of the invention
[0003] In order to solve the above problems, the first purpose of the present invention is to provide a fried bean puff and a preparation method thereof. By quickly rinsing the bean puff with cold water and baking the bean puff embryo before frying, more small and uniform holes are formed inside the fried bean puff and the bean puff holds appropriate moisture, so that the overall expansion degree is better and the ability to absorb soup is improved.
[0004] The second object of the present invention is to provide the application of deep-fried bean curd in pre-packaged juicy tofu.
[0005] To achieve the above object, the present invention discloses a method for preparing fried bean curd foam in a first aspect, comprising: The boiled soy milk is quickly rinsed with cold water, and then the soy milk is slurried, squatted and pressed to obtain the soy milk embryo; The bean curd embryo is baked at 90-110 ℃ until the moisture content is 65%-70%, and then fried after baking.
[0006] Furthermore, the method of the cold water rapid pulping treatment is: using 15-20° C. cold water to rapidly pulp the boiled soy milk at a pressure of 1.5-2.5 MPa.
[0007] Furthermore, the cold water rapid slurrying process is performed until the temperature of the soy milk is 55-68°C.
[0008] Furthermore, the frying temperature is 150-160° C. and the frying time is 3-4 min.
[0009] Furthermore, no defoaming agent is added during the preparation of boiled soy milk.
[0010] Furthermore, the temperature of cooking soy milk is 90-97°C.
[0011] The invention also discloses fried bean curd foam prepared by any one of the above methods for preparing fried bean curd foam.
[0012] The second aspect of the present invention discloses the use of the deep-fried bean curd in pre-packaged juicy tofu.
[0013] Furthermore, the preparation method of the pre-packaged bursting tofu is: placing the deep-fried tofu in brine for brine, then dehydrating, vacuum packaging and sterilizing.
[0014] Furthermore, the marinating temperature is 90-95° C. and the time is 30-50 min.
[0015] The beneficial effects of the present invention are: The invention aims at the problems that the existing fried bean curd is difficult to marinate, the interior is too hollow so that the taste is relatively loose, and the application and processing process are prone to collapse and surface damage. The invention uses 15-20°C cold water at a pressure of 1.5-2.5 MPa to quickly flush boiled soybean milk so that more small bubbles are formed in the soybean milk, thereby forming small and uniform holes inside the bean curd embryo. At the same time, the bean curd embryo is baked at 90-110°C to a moisture content of 65%-70% before frying, and a layer of hard crust is formed on the surface of the bean curd embryo to prevent the holes from becoming larger due to rapid evaporation of internal moisture during the frying process, thereby ensuring that the prepared fried bean curd has more small and uniform holes and appropriate moisture inside, has a better expansion degree as a whole, and has greatly improved soup absorption ability.
[0016] The deep-fried bean curd puffs disclosed by the invention are used for preparing pre-packaged juicy tofu. The deep-fried bean curd puffs will not completely float on the surface of brine during braising, and the brine can be fully infiltrated into the deep-fried bean curd puffs after braising for 30-50 minutes, thereby obtaining the pre-packaged juicy tofu with rich brine flavor, full taste, complete skin and three-dimensional appearance structure without collapse. BRIEF DESCRIPTION OF THE DRAWINGS
[0017] Figure 1 It is a cross-sectional view of the fried bean curd bubbles prepared in Examples 1-3 and Comparative Examples 1, 2, 5-11. DETAILED DESCRIPTION
[0018] In order to make the purpose, technical scheme and advantages of the present invention clearer, the scheme of the present invention is further described in detail below in conjunction with embodiment.It will be appreciated by those skilled in the art that the following examples are exemplary only, and are not intended to limit the scope of the present invention.In addition, in the following description, those not indicating specific conditions in the examples are carried out according to the conditions of normal conditions or manufacturer's recommendations.Reagents used or instruments not indicating manufacturers are conventional products that can be obtained by commercial purchase.
[0019] A first embodiment of the present invention provides a method for preparing fried bean curd foam, comprising: The boiled soy milk is quickly rinsed with cold water, and then the soy milk is slurried, squatted and pressed to obtain the soy milk embryo; The bean curd embryo is baked at 90-110 ℃ until the moisture content is 65%-70%, and then fried after baking.
[0020] In this embodiment, there are two key processes for preparing fried bean puffs: cold water rapid slurry treatment and baking treatment. Among them, the method of the first key process, cold water rapid slurry treatment, is: at a pressure of 1.5-2.5 MPa, use 15-20°C cold water to perform rapid slurry treatment on the boiled soy milk. This treatment method can produce fine small bubbles in the soy milk, and then form small and uniform holes inside the fried bean puffs, which is convenient for absorbing the soup. It should be noted that since no defoaming agent is added during the cooking of soy milk, the pressure when cold water is added needs to be strictly controlled during slurrying to ensure that the foaming degree of the boiled soy milk is appropriate. If the pressure of the cold water added during the above-mentioned cold water rapid slurry treatment is higher than 2.5 MPa, a large amount of foam will appear in the boiled soy milk, which is not conducive to further processing; if the pressure is lower than 1.5 MPa, it is impossible to produce fine small bubbles in the soy milk.
[0021] The amount of cold water used is determined according to the final temperature of the boiled soybean milk. The temperature of the boiled soybean milk is reduced to 55-68°C. At this time, the concentration of the boiled soybean milk can also meet the requirements for preparing fried bean puffs. Its concentration is within the range of 5-7°Bé, which can be formed and can produce fried bean puffs with good expansion. It should also be noted that if the temperature of the boiled soybean milk drops below 55°C, it is impossible to make the pulp; if it is higher than 68°C, the small bubbles in the soybean milk will be unstable and easy to disappear, and it is still impossible to form small and uniform holes inside the fried bean puffs.
[0022] The second key process baking treatment can form a layer of hard skin on the surface of the bean puff embryo to prevent the bean puff embryo from enlarging the small holes formed in the early stage due to the rapid evaporation of a large amount of internal water during the subsequent frying process, thereby ensuring that the fried bean puff has more small and uniform holes and appropriate water inside, and has a more suitable expansion degree as a whole and greatly improves the ability to absorb soup. It should be noted that if the baking temperature is lowered, the surface of the bean puff embryo cannot form a complete hard skin, and large holes will appear inside it during the subsequent frying process; if the baking temperature is increased, the surface of the bean puff embryo will harden quickly, which will reduce the degree of water loss during the frying process and make it difficult to expand, resulting in low expansion of the fried bean puff and no obvious pores inside, and even possible skin rupture. If the moisture content of the bean puff embryo exceeds 70% after baking, large holes will also appear inside the fried bean puff; if it is lower than 65%, it will not only affect the expansion degree of the fried bean puff, but also affect the generation of holes inside it.
[0023] In this embodiment, the preparation method of the boiled soy milk is: soak the soybeans for 8-12 hours, rinse them, add water at a mass ratio of 1: (2-2.5) for grinding, and then separate the pulp and residue and boil the soy milk. The temperature of the boiled soy milk needs to be maintained at 90-97°C. It should be noted that a certain defoaming agent is usually added in the existing process of boiling soy milk to reduce the impact of foam on the soy milk processing efficiency and products, but in this embodiment, a defoaming agent cannot be added in the process of boiling soy milk, otherwise it will lead to a reduction in the small holes inside the bean foam embryo, and even cause large holes to appear, thereby affecting the expansion and taste of the product.
[0024] It should be noted that the pulping, squatting and pressing after the cold water rapid pulping treatment are all conventional soymilk embryo production processes. Those skilled in the art can select appropriate methods and parameters according to actual conditions. For example: using magnesium chloride solution for pulping, the addition amount of the magnesium chloride solution (concentration of 12.5%) is 2.3%-2.8% of the mass of boiled soymilk; the squatting time is 10-30 min; the pressing pressure is 0.3-0.5 MPa, and the time is 10-30 min.
[0025] It can be understood that the bean curd embryos also include a cutting process before baking, and the size of the cut pieces can be adjusted by those skilled in the art according to experience and actual needs, and this embodiment is not particularly limited. For example, the bean curd embryos are cut into blocks of 3.5 cm*3.5 cm*1.5 cm.
[0026] In this embodiment, the temperature of frying the bean curd embryo is 150-160° C. and the time is 3-4 minutes to ensure that the bean curd embryo is fully expanded.
[0027] This embodiment also provides fried bean curd puffs prepared by any of the above methods for preparing fried bean curd puffs.
[0028] The second embodiment of the present invention discloses the use of the deep-fried bean curd in pre-packaged juicy tofu.
[0029] The method for preparing the prepackaged bursting tofu in this embodiment is as follows: placing the deep-fried tofu in brine for brine cooking, and then dehydrating, vacuum packaging and sterilizing.
[0030] In this embodiment, the temperature of the braising is 90-95°C and the time is 30-50 min. The existing deep-fried bean curd will float on the surface of the brine when placed in the brine. Even if it is braising for 90 minutes, the flavoring effect is very poor. If it is further dehydrated, vacuum-packed and sterilized, the deep-fried bean curd will collapse and the skin will be damaged. Compared with the existing deep-fried bean curd, the deep-fried bean curd of this embodiment will not completely float on the surface of the brine during braising. The brine can be fully penetrated by braising for 30-50 minutes, and a pre-packaged bursting tofu with a strong brine flavor, a full and meaty taste, a complete skin, and a three-dimensional appearance structure without collapse is obtained.
[0031] In this embodiment, the mass ratio of the fried bean curd to the brine is 1:(3-4).
[0032] In this embodiment, the preparation method of the brine is: add edible salt, monosodium glutamate, white sugar, spices, disodium ribonucleotide, brewed soy sauce into water and boil until boiling. The mass ratio of the edible salt, monosodium glutamate, white sugar, spices, disodium ribonucleotide, brewed soy sauce and water is (14-18): (8-12): (8-12): (8-12): (0.8-1.2): (10-14): 1000. The spices include star anise, cinnamon, fennel, prickly ash, grass fruit, bay leaf, angelica dahurica, nutmeg, and cloves, and the mass ratio is (2-2.5): (1.5-2): (1.5-2): (1-1.5): (1-1.5): (0.5-0.8): (0.4-0.6): (0.4-0.6): (0.2-0.3).
[0033] It should be noted that the braising process also includes cooling, specifically, cooling the braising fried bean curd to room temperature of 25-35°C.
[0034] In this embodiment, the specific method of dehydration is to put the cooled fried bean curd into a dehydrator and dehydrate at 600-1200 rpm for 1-2 min.
[0035] In this embodiment, the sterilization is high temperature and high pressure sterilization, the sterilization pressure is 0.15-0.2 MPa, the temperature is 115-119° C., and the time is 20-30 min.
[0036] The following will disclose specific embodiments for implementing the present application, as well as corresponding comparative examples to demonstrate the relevant technical effects of the present application.
[0037] Example 1 Preparation of Fried Bean Puff Soak the soybeans for 8 hours, rinse them, add water at a mass ratio of 1:2 to grind them, separate the pulp and residue, and boil the soybean milk to obtain boiled soybean milk with a temperature of 90°C and a concentration of 10°Bé; Under a pressure of 1.5 MPa, cold water at 20°C was quickly added to the boiled soy milk to reduce its temperature to 55°C and dilute it to 7°Bé. Then, a magnesium chloride solution (concentration of 12.5%) with a mass percentage of 2.3% of the boiled soy milk was added. After the soy milk was allowed to stand for 10 minutes, it was squeezed at a pressure of 0.3 MPa for 10 minutes to obtain the soy follicles. The bean curd embryos were cut into blocks of 3.5 cm*3.5 cm*1.5 cm, baked at 90° C. until the moisture content was 65%, and then fried at 150° C. for 3 min to obtain fried bean curd.
[0038] Example 2 Preparation of Fried Bean Curd Soak the soybeans for 10 hours, rinse them, add water at a mass ratio of 1:2.5 to grind them, separate the pulp from the residue, and boil the soybean milk to obtain boiled soybean milk with a temperature of 97 °C and a concentration of 8 °Bé; Under a pressure of 2 MPa, cold water at 15°C was quickly added to the boiled soy milk to reduce its temperature to 68°C and dilute it to 5°Bé. Then, a magnesium chloride solution (concentration of 12.5%) with a mass percentage of 2.5% of the boiled soy milk was added. After the soy milk was allowed to stand for 30 minutes, it was squeezed at a pressure of 0.5 MPa for 30 minutes to obtain the soy follicle embryo. The bean curd embryos were cut into blocks of 3.5 cm*3.5 cm*1.5 cm, baked at 110°C until the moisture content was 70%, and fried at 160°C for 4 min to obtain fried bean curd.
[0039] Example 3 Preparation of Fried Bean Curd Soak the soybeans for 9 hours, rinse them, add water at a mass ratio of 1:2.2 to grind them, separate the pulp from the residue, and boil the soybean milk to obtain boiled soybean milk with a temperature of 95 °C and a concentration of 9 °Bé; Under a pressure of 2.5 MPa, cold water at 18°C was quickly added to the boiled soy milk to reduce its temperature to 60°C and dilute it to 6°Bé. Then, a magnesium chloride solution (concentration of 12.5%) with a mass percentage of 2.8% of the boiled soy milk was added. After the soy milk was allowed to stand for 15 minutes, it was squeezed at a pressure of 0.45 MPa for 20 minutes to obtain the soy follicle embryo. The bean curd embryos were cut into blocks of 3.5 cm*3.5 cm*1.5 cm, baked at 105° C. until the moisture content was 67%, and fried at 156° C. for 3.5 min to obtain fried bean curd.
[0040] Comparative Example 1 Preparation of Fried Bean Puff The fried bean curd foam is prepared according to the traditional process, and the preparation method is as follows: Soak the soybeans for 8 hours, rinse them, add water at a mass ratio of 1:2 to grind them, separate the pulp and residue, and boil the soybean milk to obtain boiled soybean milk with a temperature of 90°C and a concentration of 10°Bé; Add 2.3% by weight of magnesium chloride solution (concentration of 12.5%) into boiled soy milk, let it stand for 10 minutes, and then press it at a pressure of 0.3 MPa for 10 minutes to obtain soy foam embryos; cut the soy foam embryos into blocks of 3.5 cm*3.5 cm*1.5 cm, and fry them at 150°C for 3 minutes to obtain fried soy foam.
[0041] Comparative Example 2 Preparation of Fried Bean Puff The preparation method is the same as that in Example 1, except that the pressure of the cold water rapid slurrying treatment in Comparative Example 2 is 1.2 MPa.
[0042] Comparative Example 3 The preparation method is the same as that in Example 1, except that the pressure of the cold water rapid slurrying treatment in Comparative Example 3 is 2.8 MPa.
[0043] Comparative Example 4 The preparation method is the same as that of Example 1, except that, in Comparative Example 4, cold water is added to the boiled soy milk to reduce its temperature to 53°C.
[0044] Comparative Example 5 The preparation method is the same as that of Example 1, except that, in Comparative Example 5, cold water is added to the boiled soy milk to reduce its temperature to 70°C.
[0045] Comparative Example 6 Preparation of Fried Bean Puff The preparation method is the same as that of Example 1, except that the baking temperature of Comparative Example 6 is 80°C.
[0046] Comparative Example 7 Preparation of Fried Bean Puff The preparation method is the same as that of Example 1, except that the baking temperature of Comparative Example 7 is 120°C.
[0047] Comparative Example 8 Preparation of Fried Bean Puff The preparation method is the same as that of Example 1, except that the moisture content of the bean curd embryos in Comparative Example 8 is baked to 63%.
[0048] Comparative Example 9 Preparation of Fried Bean Curd The preparation method is the same as that of Example 1, except that, in Comparative Example 9, the bean curd embryo is baked until the moisture content is 72%.
[0049] Comparative Example 10 Preparation of Fried Bean Puff The preparation method is the same as that of Example 1, except that baking is omitted in Comparative Example 10.
[0050] Comparative Example 11 Preparation of Fried Bean Puff The preparation method is the same as that of Example 1, except that, in Comparative Example 11, a defoaming agent is added during the cooking process of soy milk, and the defoaming agent is a polydimethylsiloxane emulsion, and the added amount is 0.1‰ of the mass of the soy milk.
[0051] In Comparative Example 3, the pressure of the cold water rapid slurry treatment was too high, and a large amount of foam appeared in the soy milk, which could not be further processed; in Comparative Example 4, the temperature of the soy milk was too low, and the slurry could not be made. Therefore, neither Comparative Example 3 nor Comparative Example 4 could produce fried soy milk, and there were no relevant index measurement results in the subsequent test examples.
[0052] Test Example 1: Fried bean curd quality test (1) Moisture test When the moisture content of the fried bean puff of the present invention is 55%-60%, it can have a good ability to absorb soup in further processing applications. The moisture content of the fried bean puff of the embodiment and the comparative example was tested in accordance with GB5009.3-2016 "National Food Safety Standard Determination of Moisture in Food". The test results are shown in Table 1.
[0053] Table 1 The moisture test results of each group of fried bean curd .
[0054] The moisture content of fried bean puffs is mainly affected by the baking temperature and the moisture content of the bean puff embryos after baking. According to the experimental results in Table 1, it can be seen that the fried bean puffs of Examples 1-3 are all within the range defined by the present invention and have a good ability to absorb soup. Compared with Example 1, Comparative Example 1 uses traditional technology to prepare fried bean puffs, and the bean puff embryos are not baked, and the moisture is not lost before frying, so the moisture content after frying is relatively high. Comparative Example 10 cancels the baking step, and its moisture content is close to that of Comparative Example 1; Comparative Example 6 has a lower baking temperature, and a good hard crust is not formed on the surface of the bean puff embryo. The bean puff embryo loses more moisture during the frying process, so the moisture content of the obtained fried bean puffs is relatively low; Comparative Example 7 uses a higher temperature to bake the bean puff embryo, resulting in a quick formation of a hard shell on its epidermis, and the moisture is not easily lost during the frying process, and the fried bean puffs obtained after frying have a slightly high; in comparative example 8, the moisture content of the bean puff embryos with low moisture content after baking is further reduced after frying, so the moisture content of the prepared fried bean puffs is low; although the moisture content of the bean puff embryos in comparative example 9 is relatively high after baking, the baking time is relatively reduced, the hard crust on the surface of the bean puff embryos is not well formed, and the water loss during frying increases slightly, so the moisture content of the prepared fried bean puffs is within the specified range; the fried bean puffs of comparative examples 2, 5, and 11 have appropriate water loss during baking, and a good hard crust is formed on the surface, so the moisture content of the fried bean puffs finally obtained is within the specified range.
[0055] (2) Expansion According to observation, the bean puff embryo will become more three-dimensional and even close to a spherical shape due to expansion during the frying process, and the main change is the thickness. Therefore, the expansion degree described in this test example is calculated according to the thickness change of the bean puff embryo before and after frying. Specifically, the thickness H1 of the bean puff embryo of the embodiment and the comparative example and the thickness H2 of the fried bean puff obtained after frying the bean puff embryo are measured respectively, and the expansion degree is calculated according to the following formula: Expansion degree (%) = (H2-H1) / H1×100% When the expansion degree of the fried bean foam of the present invention is between 30% and 40%, the fried bean foam is three-dimensional and full, and in further processing and application, the problems of surface damage and loose taste are not easy to occur.
[0056] The expansion test results of each group of fried bean curd bubbles are shown in Table 2.
[0057] Table 2 Test results of expansion degree of fried bean curd in each group .
[0058] According to the experimental results in Table 2, it can be seen that the expansion degree of the fried bean puffs prepared by the process of the present invention is between 30% and 40%, and they are three-dimensional, full and have good processing performance. Compared with Example 1, in Example 1, the fried bean puffs prepared by the traditional process, the bean puff embryos with high moisture content lose water and expand rapidly during the frying process, and a large number of large holes are generated inside, and the expansion degree is close to 80%. In Example 10, which is not baked, its bean puff embryos will also lose water and expand excessively during the frying process, and a large number of large holes or even hollowness will be generated inside, and the expansion degree is high. In further processing, problems such as skin damage and unreal taste are prone to occur; no obvious holes are generated in the bean puff embryos of Examples 2, 5, and 11, especially in Example 11, almost no holes are generated, and the bean puff embryos are fried after baking, and no obvious holes appear inside, so the expansion degree is reduced, and the appearance of the samples is not three-dimensional enough; in contrast In Example 6, the baking temperature is low, and a good hard crust is not formed on the surface of the bean puff embryo. Therefore, the bean puff embryo loses water quickly during frying, large holes appear inside, and the expansion degree is high; in Comparative Example 7, a high temperature is used for baking, resulting in a hard shell quickly formed on the surface of the bean puff embryo, which is difficult to expand, and there are no obvious holes inside, so the expansion degree is low; in Comparative Example 8, the moisture content of the bean puff embryo is low after baking, and the volume of the bean puff embryo is reduced. The fried bean puffs finally obtained have fewer holes inside and the expansion degree is low; in Comparative Example 9, the moisture content of the bean puff embryo is high after baking, and the baking time is relatively reduced. The hard crust on the surface of the bean puff embryo is not well formed. The water loss amount and water loss rate during frying are increased, resulting in large holes inside and a high expansion degree.
[0059] (3) Porosity test The fried bean curd foams prepared in the examples and comparative examples were cut open to observe the state of the pores inside.
[0060] Figure 1 The cross-sectional view of the fried bean puffs of Examples 1-3 and Comparative Examples 1, 2, 5-11 shows that the fried bean puffs prepared by the process of the present invention have many small and uniform pores inside, no obvious large pores, and are three-dimensional and full, which is conducive to the absorption of soup. The fried bean puffs of each comparative example either have large pores inside or no obvious pores, which are not conducive to the absorption of soup, which is consistent with the results of the expansion test.
[0061] Test Example 2 Application of fried bean curd in pre-packaged juicy tofu To prepare pre-packaged juicy tofu: Sample 1: Add salt, monosodium glutamate, sugar, spices, disodium ribonucleotide, brewed soy sauce into water and boil until boiling. The mass ratio of salt, monosodium glutamate, sugar, spices, disodium ribonucleotide, brewed soy sauce and water is 14:8:8:8:0.8:10:1000. The spices include star anise, cinnamon, fennel, pepper, grass fruit, bay leaf, angelica, nutmeg, and cloves, and the mass ratio is 2:1.5:1.5:1:1:0.5:0.4:0.4:0.2; The fried bean curd of Example 1 was placed in brine at a mass ratio of 1:3, and brine was braised at 90°C for 30 min. After braising, the fried bean curd was taken out, cooled to 25°C, placed in a dehydrator, dehydrated at 600 rpm for 2 min, and then vacuum-packed and sterilized at high temperature and high pressure at 0.15 MPa and 115°C for 20 min to obtain juicy tofu.
[0062] Sample 2: Add salt, monosodium glutamate, sugar, spices, disodium ribonucleotide, brewed soy sauce into water and boil until boiling. The mass ratio of salt, monosodium glutamate, sugar, spices, disodium ribonucleotide, brewed soy sauce and water is 16:10:10:10:1.0:12:1000. The spices include star anise, cinnamon, fennel, pepper, grass fruit, bay leaf, angelica, nutmeg, and cloves, and the mass ratio is 2.2:1.8:1.8:1.2:1.2:0.6:0.5:0.5:0.2; The fried bean curd of Example 2 was placed in brine at a mass ratio of fried bean curd to brine of 1:3.5, and brine was performed at 92°C for 40 min. After brine was completed, the fried bean curd was taken out, cooled to 25°C, placed in a dehydrator, dehydrated at 800 rpm for 1.5 min, and then vacuum-packed and sterilized at high temperature and high pressure at 0.17 MPa and 117°C for 25 min to obtain juicy tofu.
[0063] Sample 3: Add salt, monosodium glutamate, sugar, spices, disodium ribonucleotide, brewed soy sauce into water and boil until boiling. The mass ratio of salt, monosodium glutamate, sugar, spices, disodium ribonucleotide, brewed soy sauce and water is 18:12:12:12:12:14:1000. The spices include star anise, cinnamon, fennel, prickly ash, grass fruit, bay leaf, angelica dahurica, nutmeg and cloves, and the mass ratio is 2.5:2:2:1.5:1.5:0.8:0.6:0.6:0.3; The fried bean curd of Example 3 was placed in brine at a mass ratio of fried bean curd to brine of 1:4, and brine was performed at 95°C for 50 min. After brine was completed, the fried bean curd was taken out, cooled to 30°C, placed in a dehydrator, dehydrated at 1200 rpm for 1 min, and then vacuum packed and sterilized at high temperature and high pressure at 0.2 MPa and 119°C for 30 min to obtain juicy tofu.
[0064] Control sample: The preparation method is the same as that of Sample 1, except that the fried bean curd in Example 1 is replaced by the fried bean curd in Comparative Example 1. The internal salt content and sensory evaluation of the pre-packaged juicy tofu prepared in each group are performed. The internal salt content is used to reflect the soup absorption capacity of the fried bean curd. The higher the internal salt content, the better the soup absorption capacity of the fried bean curd and the better the flavoring effect; the sensory evaluation can reflect the overall edible quality of the juicy tofu.
[0065] The method for determining the internal salt content of the pre-packaged juicy tofu refers to GB 5009.44-2016 “National Food Safety Standard for the Determination of Chloride in Foods”. The internal salt content determination results of each group of samples are shown in Table 3.
[0066] Table 3 Results of salt content determination in each group of pre-packaged juicy tofu (g / 100g) .
[0067] According to the experimental results in Table 3, it can be seen that the salt content of samples 1-3 is relatively high, and the internal salt content of sample 1 is significantly higher than that of the control sample, indicating that the fried tofu puffs prepared by the process of the present invention are conducive to the penetration of brine and can be used to prepare juicy tofu with rich brine flavor.
[0068] The sensory evaluation method of the pre-packaged juicy tofu is as follows: 10 trained food professionals (5 men and 5 women) are selected to form a sensory evaluation team to perform sensory evaluation on the above groups of pre-packaged juicy tofu samples, observe their texture, smell and taste them, and evaluate and score them from three aspects: texture, aroma and taste. The evaluation criteria are shown in Table 4, and the scoring results are shown in Table 5.
[0069] Table 4 Sensory evaluation standard table for prepackaged juicy tofu .
[0070] Table 5 Sensory evaluation results of each group of pre-packaged juicy tofu .
[0071] According to the sensory evaluation results in Tables 4 and 5, it can be seen that samples 1-3 are superior to the control samples in terms of tissue state, taste and mouthfeel, indicating that the fried bean curd prepared by the process of the present invention can be used to prepare pre-packaged juicy tofu with higher edible quality.
[0072] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein by equivalents. However, these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present invention.
Claims
1. A method for preparing fried bean curd foam, characterized in that: include: The boiled soy milk is quickly rinsed with cold water, and then the soy milk is slurried, squatted and pressed to obtain the soy milk embryo; The bean curd embryo is baked at 90-110 ℃ until the moisture content is 65%-70%, and then fried after baking.
2. The preparation method according to claim 1, characterized in that The method for the cold water rapid slurrying treatment is: using 15-20° C. cold water to rapidly slurry the boiled soybean milk at a pressure of 1.5-2.5 MPa.
3. The preparation method according to claim 2, characterized in that: The cold water rapid slurrying process is performed until the temperature of the soy milk is 55-68°C.
4. The preparation method according to claim 1, characterized in that: The frying temperature is 150-160° C. and the frying time is 3-4 min.
5. The preparation method according to claim 1, characterized in that: No defoaming agent is added during the preparation of boiled soy milk.
6. The preparation method according to claim 1, characterized in that: The temperature of cooking soy milk is 90-97°C.
7. The fried bean curd puffs prepared by the method for preparing fried bean curd puffs as claimed in any one of claims 1 to 6.
8. Use of the deep-fried bean curd as claimed in claim 7 in pre-packaged juicy tofu.
9. The use according to claim 8, characterized in that The preparation method of the pre-packaged bursting juicy tofu comprises: placing deep-fried tofu puffs in brine for brine cooking, and then dehydrating, vacuum packaging and sterilizing.
10. The use according to claim 9, characterized in that The marinating temperature is 90-95° C. and the time is 30-50 minutes.