Dried fish bean curd preparing method

Abstract

The present invention discloses a dried fish bean curd preparing method, belonging to the technical field of new soybean products. The dried fish bean curd is characterized by using soybean protein isolate as a raw material and is prepared by adding a small amount of fish flesh and accessory materials via a specific process. The present invention creates a new processing method of the dried fish bean curd and breaks the traditional fields. The prepared dried fish bean curd is full of fish flavor and long in shelf life, has a mouthfeel of elasticity, is fresh and crisp, and is a new leisure soybean food which can be eaten together with wine and meal.

Description

technical field [0001] The invention relates to the technical field of novel bean products, in particular to a preparation method of dried fish tofu. Background technique [0002] Dried fish tofu, also known as fish tofu (dried), the traditional "fish tofu" or dried fish tofu is made of surimi as the main raw material through pulping, emulsification, molding and other processes, and surimi accounts for a large proportion. Most of them appear on the market in the form of "meat". The preparation process of this kind of dried fish tofu is to make fish into surimi, and then make it with auxiliary materials. This kind of dried fish tofu is not only not resistant to preservation, but also often cannot be eaten immediately after opening the bag. It needs secondary processing (such as heating, etc.) to eat. However, after secondary processing of these products, there will be more slag in the product, resulting in poor mouthfeel, insufficient fish flavor and insufficient gluten, whi...

AI Technical Summary

Problems solved by technology

The preparation process of this kind of dried fish tofu is to make fish meat into surimi, and then add auxiliary materials. This kind of dried fish tofu is not only not resistant to preservation, but also often cannot be eaten immediately after opening the bag, and requires secondary processing (such as heating, etc.) to eat. However, after secondary processing of these products, there will be more slag in the product, resulting in poor taste, insufficient fish flavor and insufficient gluten, which is easy to break