Box-packed bean curd and preparation method thereof

A tofu and box-packing technology, which is applied in the field of tofu preparation, can solve the problems of being easy to break and difficult to cook, and achieve the effects of not breaking easily, improving production efficiency, and improving taste

Inactive Publication Date: 2018-12-21
盐城市天孜食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the problem that the traditional boxed lactone tofu is easy to break and not easy to cook, the invention provides a boxed tofu and a preparation method thereof

Method used

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  • Box-packed bean curd and preparation method thereof

Examples

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preparation example Construction

[0024] The boxed tofu preparation method of an embodiment of the present invention comprises the following steps:

[0025] Mixing slurry, mixing the cooked slurry cooled to below 40°C with the aqueous solution of the compound coagulant to prepare the mixed slurry;

[0026] Filling, filling and sealing the mixed slurry in a packaging container to obtain a boxed mixed slurry;

[0027] Sterilize and set the shape, place the boxed mixed pulp in water at 77°C to 86°C for 20min to 30min to sterilize and set the shape to obtain boxed tofu;

[0028] Wherein, the compound coagulant includes the following raw materials in parts by weight: 40-60 parts by weight of glucono-δ-lactone, 10-30 parts by weight of calcium sulfate, 1.0-5.0 parts by weight of magnesium chloride and 1.0-8.0 parts by weight Food thickener in parts by weight; in the aqueous solution of the compound coagulant, the weight ratio of the compound coagulant to water is 1:1˜1:5.

[0029] In the above-mentioned preparatio...

Embodiment 1

[0041]Boil the pulp, close the pulp release valve before pumping in the raw pulp, and confirm that the concentration of the soy milk is 10 degrees when pumping the pulp (the concentration of the raw pulp is half a degree higher than the specified cooked pulp, if the concentration is higher than the specified concentration, you need to add water to adjust to the specified concentration). The steam valve can only be opened to burn the slurry when the slurry level exceeds the steam pipeline by 20cm, and the slurry pumping is stopped when the slurry level is 60cm away from the barrel mouth. When burning pulp, when the foam liquid level is close to the mouth of the barrel, close the steam valve and add defoamer. When adding the defoamer, add the defoamer in batches with a fixed container of 10-15 grams, sprinkle the defoamer evenly into the tank and stir. The foamy surface of the soy milk needs to be cooked for 3 to 4 times in a row before disappearing. After the foam disappears, c...

Embodiment 2

[0049] The difference between Example 2 and Example 1 is that immediately after the pulping is completed, the aqueous solution of the compound coagulant is added to the water cooled to below 40°C according to the weight ratio of the cooked pulp and the aqueous solution of the compound coagulant in a ratio of 80:1. into the cooked pulp and mix well.

[0050] Among them, the aqueous solution of the compound coagulant is to add 1.0g propylene glycol alginate to 52g water and mix, then add 40g glucono-δ-lactone, 10g calcium sulfate and 1.0g magnesium chloride to mix, and filter to obtain the aqueous solution of the compound coagulant .

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PUM

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Abstract

The invention discloses box-packed bean curd which is characterized by being prepared from a compound coagulator prepared from the following raw materials in parts by weight: 40 to 60 parts of gluconic acid-delta-lactone, 10 to 30 parts of calcium sulfate, 1.0 to 5.0 parts of magnesium chloride, and 1.0 to 8.0 parts of a food thickening agent. According to the box-packed bean curd and a preparation method thereof, the compound coagulator is prepared by compounding multiple coagulators, so that the taste of the prepared box-packed bean curd is improved, the box-packed bean curd is soft, fine intaste, not easy to break, and convenient to cook. Through the food thickening agent contained in the compound coagulator, coagulator particles can be suspended into the system, so that the compound coagulator is uniformly distributed in a boiled pulp so as to be prevented from being precipitated and influencing the protein coagulation effect; a little magnesium chloride is contained, so that thecoagulation speed can be adjusted, the sizing speed of the bean curd is improved, and the production efficiency is improved.

Description

technical field [0001] The invention belongs to the technical field of tofu preparation, and in particular relates to a boxed tofu and a preparation method thereof. Background technique [0002] Tofu is a kind of food with soybean as the main raw material. It has a history of more than 2,000 years and is deeply loved by people. Tofu is rich in nutrients, has the characteristics of high protein and low fat, and contains essential trace elements such as iron, calcium, phosphorus and magnesium. Traditional tofu mainly includes brine tofu, gypsum tofu and lactone tofu. [0003] Brine tofu uses bittern, mainly magnesium chloride, as a coagulant, and is more common in northern China with a low water content, generally 85% to 88%, which is relatively hard and has a rough taste; When the soymilk is added with a coagulant, a coagulation reaction occurs instantaneously to form broken bean brains. When it is processed into boxed tofu, it needs to be coagulated and pressurized first, ...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 徐滨周学诚
Owner 盐城市天孜食品有限公司
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