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Dried soybean protein curds and preparation method thereof

A technology for soybean protein and dried tofu is applied in the field of soybean protein dried tofu and its preparation, which can solve the problems of uneven taste inside and outside the dried tofu, reduce product yield, waste energy and resources, etc., so as to shorten the halogenation time and improve the production The effect of reducing the output rate and reducing the deformation rate

Inactive Publication Date: 2017-05-10
重庆凰巢实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its taste is mainly tasted during stewing. Due to the high density of dried tofu, the internal and external taste of dried tofu will be uneven through stewing. At the same time, it takes a long time to waste energy and resources and greatly reduce the output rate of products. At the same time, due to brine repeated use does not standardize product flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Put 400 parts by weight of water at 0°C and 100 parts by weight of soybean protein powder into the chopping machine, first chop and mix until dust-free under the condition that the rotating speed of the chopping knife is 400r / min, and the rotating speed of the chopping pot is 5r / min, then The rotating speed of the chopping knife is 3000r / min, and the rotating speed of the chopping pot is 13r / min, chopping and mixing for 2min.

[0031] Then add the salad oil of 50 parts by weight, the spiced oil of 0.2 parts by weight and the tapioca starch of 20 parts by weight, chop and mix 2min under the condition that the rotating speed of the chopping knife is 3000r / min, and the rotating speed of the chopping pot is 13r / min.

[0032] Then add the TG enzyme of 0.1 weight part at the chopping knife rotating speed is 3000r / min, chopping and mixing 0.5min under the condition that the chopping knife rotating speed is 13r / min, then at the chopping knife rotating speed is 400r / min, chopping...

Embodiment 2

[0034] Put 400 parts by weight of water at 0°C and 100 parts by weight of soybean protein powder into the chopping machine, first chop and mix until dust-free under the condition that the rotating speed of the chopping knife is 400r / min, and the rotating speed of the chopping pot is 5r / min, then The rotating speed of the chopping knife is 3000r / min, and the rotating speed of the chopping pot is 13r / min, chopping and mixing for 2min.

[0035] Then add 50 parts by weight of salad oil and 0.2 parts by weight of spiced oil, chop and mix for 2 minutes under the conditions that the rotating speed of the chopping knife is 3000r / min, and the rotating speed of the chopping pot is 13r / min. Adding 20 parts by weight of tapioca starch, chopping and mixing for 2min under the condition that the rotating speed of the chopping knife is 3000r / min, and the rotating speed of the chopping pot is 13r / min.

[0036] Then add the TG enzyme of 0.1 weight part at the chopping knife rotating speed is 30...

Embodiment 3

[0038] Put 750 parts by weight of water at 5°C and 100 parts by weight of soybean protein powder into the chopping machine, first chop and mix until dust-free under the condition that the rotating speed of the chopping knife is 600r / min, and the rotating speed of the chopping pot is 9r / min, then The rotating speed of the chopping knife is 4000r / min, and the rotating speed of the chopping pot is 17r / min, chopping and mixing for 2min.

[0039] Then add 85 parts by weight of salad oil and 5 parts by weight of flavoring paste, chop and mix for 2 minutes under the conditions that the rotating speed of the chopping knife is 4000r / min, and the rotating speed of the chopping pot is 17r / min. After adding 20 parts by weight of tapioca starch and 1 part by weight of I+G, chop and mix for 2 minutes under the condition that the rotating speed of the chopping knife is 4000r / min, and the rotating speed of the chopping pot is 17r / min.

[0040] Then add the TG enzyme of 0.2 weight part to be 4...

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Abstract

The invention provides dried soybean protein curds and a preparation method thereof, and relates to the technical field of food production and processing. The preparation method of the dried soybean protein curds comprises the following steps: mixing 400-750 parts by weight of 0-10 DEG C water with 100 parts by weight of soybean protein powder, chopping for the first time to obtain an initial product of dried soybean protein curds; then mixing 50-85 parts by weight of salad oil, 0.2-5 parts by weight of a braised food flavoring agent and 20-78 parts by weight of an auxiliary material with the initial product of dried soybean protein curds, chopping for the second time; adding 0.1-0.2 part by weight of TG enzyme and chopping again to obtain a semi-finished product of dried soybean protein curds, refrigerating and marinating the semi-finished product of dried soybean protein curds to obtain the dried soybean protein curds, wherein the auxiliary material comprises tapioca starch. The method is simple, and the dried soybean protein curds are flavored after the chopping step and need not to be deeply flavored in the marinating step, thereby greatly shortening the marinating time, improving the yield and reducing use and waste of energy sources, and the prepared dried soybean protein curds have good flavor and quality.

Description

technical field [0001] The invention relates to the technical field of food production and processing, and in particular to a soybean protein dried tofu and a preparation method thereof. Background technique [0002] Dried tofu has a long history. It is salty, fragrant and refreshing. It is hard and tough, and it will not go bad after a long time. It is a delicacy in all major Chinese cuisines. Dried tofu is rich in nutrition, contains a lot of protein, fat, carbohydrates, and also contains calcium, phosphorus, iron and other minerals needed by the human body. It has a good flavor and taste, and is deeply loved by the people. In recent years, with the enrichment of product flavors and changes in eating habits, dried tofu products have become popular among the public for their long shelf life, good taste and changeable flavors. [0003] The current dried tofu processing technology is mainly the traditional dried tofu processing method, which requires steps such as soaking an...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23J3/16
CPCA23C20/005A23C20/025A23J3/16
Inventor 吕星宇
Owner 重庆凰巢实业有限公司
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