Method for preparing flavored bittern bean curd

Abstract

The invention discloses a method for preparing flavored bittern bean curd and belongs to the technical field of food processing. The method comprises the following steps: dissolving soy proteins, performing heat treatment, adding edible oil, sugar, functional food ingredients and other pretreated food materials to pass through a colloid mill, and forming emulsion or emulsified paste; preparing a calcium magnesium salt mixture into suspension, adding the suspension into the emulsion or emulsified paste, uniformly mixing, filling and sealing while the mixture is hot, preserving the temperature, and obtaining novel series of bean curd products which have the similarly good taste as bittern bean curd manufactured by a traditional bean curd process and are rich in flavors, colors and nutritional quality, wherein the product can be stored under the refrigeration condition of 0-4 DEG C for two weeks. The bittern bean curd is prepared by utilizing the method, the production process is simple, the stability is high, the other food materials can be effectively added, and the additional values and varieties of the products can be greatly increased. Meanwhile, according to the method, because processes of forming bean curd, preserving the temperature, breaking and squeezing are omitted, the product can be pasteurized again after packaging, so that the shelf life of the product is greatly improved.

Description

technical field [0001] The invention provides a method for preparing bittern bean curd with soybean protein isolate, edible oil, sugar and calcium-magnesium salt coagulant as main raw materials, belonging to the technical field of food processing. Background technique [0002] There are two main types of tofu in terms of solidification principle, one is marinated tofu (including gypsum tofu), and the other is stuffed tofu, that is, lactone tofu. Traditional salted tofu includes bean curd, silken tofu, southern tofu, northern tofu and dried tofu, etc. The process generally starts with soybeans, and goes through the process of bean selection, soaking, grinding, filtering, boiling, stewing, and squatting. , while northern tofu, dried tofu, etc. also need to go through the process of brain breaking and pressing. The process of stuffing tofu is relatively simple. After soybeans are sorted, soaked, refined, filtered, and boiled, a coagulant (GDL) is added, and the filling is seal...

AI Technical Summary

Problems solved by technology

[0005] To sum up, the traditional salted tofu process is based on soybeans, and there are processes such as stewing, brain squatting, brain breaking, and pressing in the process. The preparation process is very long, and there are relatively many waste water and waste residues. In addition, it is difficult to innovate and form new products with new flavors; in addition, there are many factors affecting traditional crafts, especially stewed and squatting crafts, which are very dependent on experience, so the quality of traditional salted tofu products fluctuates relatively greatly; Bittered bean curd is not directly filled, and there are brain breaking and pressing processes. Therefore, it is difficult to achieve sterility in the whole process, it is difficult to add antiseptic preservatives during the process, and it is also difficult to repackage and sterilize the product. Therefore, the existing salted tofu products have a very short shelf life. difficult to exceed 24 hours