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Preparation method of amber dried bean curds

A technology of amber bean and dried tofu, which is applied in the field of preparation of amber bean and can solve the problem of excessive debris

Inactive Publication Date: 2017-10-20
LINYI YUWANG VEGETABLE PROTEIN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] For this reason, the purpose of the present invention is to provide a kind of preparation method of amber dried bean curd, and this method has solved the problem that there are many broken materials in mass production of casual dried bean curd at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] A preparation method of dried amber beans, comprising the steps of:

[0052] 1) prepare

[0053] a. Weigh the following raw materials in order: 50 parts of soybean protein isolate, 36 parts of first-grade soybean oil, 2. parts of salt, 2 parts of sucrose, 1 part of monosodium glutamate, 16.5 parts of denatured tapioca starch, 0.65 parts of transglutaminase, 10 ℃ 300 parts of cold water;

[0054] b. Adjust the chopping machine to 500-600rpm, add 5 parts of the broken dried tofu picked out of the package into the chopping machine and chop for 30 seconds to form irregular small pieces, then take it out for later use;

[0055] 2) Add 300 parts of 10°C cold water and 50 parts of soybean protein isolate into the chopping machine in turn, first adjust the speed of the chopping machine to 800-900rpm, chop for 30s, then adjust to the speed of 3500-4000rpm and chop for 4 minutes;

[0056] 3) Add 36 parts of first-grade soybean oil, chop and mix for 3 minutes at 3500-4000rpm;

...

Embodiment 2

[0067] A preparation method of dried amber beans, comprising the steps of:

[0068] 1) prepare

[0069] a. Weigh the following raw materials in order: 30 parts of soybean protein isolate, 20 parts of first-grade soybean oil, 1 part of table salt, 1 part of sugar, 0.5 parts of monosodium glutamate, 25 parts of denatured tapioca starch, 0.3 parts of transglutaminase, 10 ℃ cold water 200 copies;

[0070] b. Adjust the chopping machine to 500-600rpm, add 10 parts of the broken dried tofu picked out of the package into the chopping machine, chop and mix for 20 seconds to form irregular small pieces, and take it out for later use;

[0071] 2) Add 200 parts of 10°C cold water and 50 parts of soybean protein isolate into the chopping machine in turn, first adjust the speed of the chopping machine to 800-900rpm, chop for 40s, then adjust to the speed of 3500-4000rpm and chop for 2 minutes;

[0072] 3) Add 20 parts of first-grade soybean oil, chop and mix for 2 minutes at 3500-4000rpm...

Embodiment 3

[0083] A preparation method of dried amber beans, comprising the steps of:

[0084] 1) prepare

[0085] a. Weigh the following raw materials in order: 70 parts of soybean protein isolate, 50 parts of first-grade soybean oil, 5 parts of salt, 5 parts of sugar, 2 parts of monosodium glutamate, 10 parts of denatured tapioca starch, 1 part of transglutaminase, 10 ℃ cold water 500 copies;

[0086] b. Adjust the chopping machine to 500-600rpm, add 3 parts of the broken dried tofu picked out of the package into the chopping machine and chop for 40 seconds to form irregular small pieces, then take it out for later use;

[0087] 2) Add 300 parts of 10°C cold water and 50 parts of soybean protein isolate into the chopping machine in turn, first adjust the speed of the chopping machine to 800-900rpm, chop for 20s, then adjust to the speed of 3500-4000rpm and chop for 2min;

[0088] 3) Add 36 parts of first-grade soybean oil, chop and mix for 5 minutes at 3500-4000rpm;

[0089] 4) Add ...

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PUM

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Abstract

The invention relates to a preparation method of amber dried bean curds. Preparation raw materials comprise medium crushing materials for producing dried bean curds, soy protein isolate, vegetable oil, table salt, cane sugar, monosodium glutamate, modified tapioca starch, transglutaminase and water, wherein the transglutaminase, the modified tapioca starch, the salt, the cane sugar and the monosodium glutamate are added in a mixing manner, and the medium crushing materials for producing the dried bean curds are added after all the other raw materials are added and 30-60s before chopping is completed. Through the adoption of the preparation method disclosed by the invention, the problem that broken materials of dried bean curd products are difficult to treat is solved, and a novel product which is novel in sense organ is developed.

Description

technical field [0001] The invention relates to a method for preparing dried tofu, in particular to a method for preparing amber dried tofu. Background technique [0002] Soybean occupies a very important position in the dietary structure and healthy diet of our people. Soybeans are very rich in nutrients, with an average protein content of 40%, fat content of 20%, carbohydrates of 25%, and minerals of 5%. There are as many as 13 kinds of vitamins, and its variety and high content are unmatched by other natural foods. Therefore, soybean products have been favored by people in recent years. The leisure dried tofu made of soybean protein isolate has become a new favorite in the leisure food market in recent years, and the products are highly market-oriented and snack-oriented. [0003] Due to the unique processing and seasoning methods of leisure dried tofu in various parts of the country, leisure dried tofu has become a special food in various places. However, in the mixi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 刘汝萃李立立马军王彩华
Owner LINYI YUWANG VEGETABLE PROTEIN
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