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Freezing-resistant and boiling-resistant quick-frozen recombinant seafood bean curd and preparation method thereof

A technology that is resistant to boiling and seafood, applied in the food field, can solve problems such as unsuitability and consumption of finished products

Inactive Publication Date: 2013-04-10
FUJIAN ANJOY FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The finished product of this invention is not suitable for storage and transportation in a frozen state, consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The weight percent of each raw material of recombined seafood tofu is: surimi 10%, soybean protein isolate 15%, curdlan gum 4%, glutamine transaminase (100U / g) 0.3%, acetate starch 6%, lard 10% , 1.5% salt, 1.2% sugar, 1% monosodium glutamate, 51% ice water.

[0022] The preparation steps are:

[0023] Step 1: pulp 10% surimi into pulp, set aside;

[0024] Step 2: Put 4% curdlan gum and 20% water into the chopping pot and stir evenly; add 15% soybean protein isolate and the remaining 31% ice water, chop and mix well;

[0025] Step 3: Add fish paste obtained in Step 1, 10% lard, 6% acetate starch, 0.3% transglutaminase, 1.5% salt, 1.2% sugar, 1% monosodium glutamate, chop and mix well ;

[0026] Step 4: Put the stirred slurry into the mold for molding;

[0027] Step five: ripening;

[0028] Step 6: quick freezing and packing.

Embodiment 2

[0030] The percentage by weight of each raw material of recombined seafood tofu is: surimi 60%, soybean protein isolate 3%, curdlan gum 1.4%, glutamine transaminase (100U / g) 0.6%, lard 8%, potato starch 3%, Salt 1.5%, sugar 1.5%, monosodium glutamate 1%, ice water 20%.

[0031] The preparation steps are:

[0032] Step 1: pulp 60% surimi into pulp, set aside;

[0033] Step 2: Put 1.4% curdlan gum and 20% water into the chopping pot and stir evenly; add 3% soy protein isolate, chop and mix well;

[0034] Step 3: Add fish paste obtained in Step 1, 8% lard, 3% potato starch, 0.3% transglutaminase, 1.5% salt, 1.5% sugar, 1% monosodium glutamate, chop and mix well;

[0035] Step 4: Put the stirred slurry into the mold for molding;

[0036] Step five: ripening;

[0037] Step 6: quick freezing and packing.

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PUM

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Abstract

The invention discloses freezing-resistant and boiling-resistant quick-frozen recombinant seafood bean curd and a preparation method thereof. The freezing-resistant and boiling-resistant quick-frozen recombinant seafood bean curd is prepared from minced fillet, isolated soybean protein, curdlan and water serving as main raw materials, glutamine transaminase serving as a protein cross linker and other seasoning accessories by mixing, forming, heating and quick freezing. After being unfrozen, the state of the bean curd is unchanged; the mouthfeel and the freezing and boiling resistance of the obtained bean curd are greatly promoted; and the bean curd can be preserved for more than 12 months at the temperature of 18 DEG C below zero and boiled for more than 2 hours in water of 95 DEG C. The bean curd is fresh, tender and smooth, and is particularly suitable for long-time boiling consumption such as hotpot.

Description

technical field [0001] The invention relates to the field of food technology, in particular to quick-frozen recombined seafood tofu resistant to freezing and boiling and a preparation method thereof. Background technique [0002] Tofu is a kind of traditional food, which is deeply loved by consumers. The traditional production process: soybeans → soaking → refining → stewing and solidification → finished product. In view of the deficiencies of tofu in the modern market, such as: not resistant to boiling, easy to form slag; not resistant to freezing, easy to form a large number of ice crystals, many perforations; product properties and appearance completely changed; and short shelf life, etc.; Therefore, how to develop quick-frozen recombined seafood tofu suitable for industrial production, restore the original characteristics of handmade tofu, and can also be used in long-term boiled hot pot, spicy soup and other consumption channels, while avoiding the use of gypsum powder ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
Inventor 张清苗黄建联周文果范丽锦巫朝华乔金玲陈艺勤
Owner FUJIAN ANJOY FOODS CO LTD
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