Milk-coated tofu and preparation method thereof

Abstract

The invention further discloses milk-coated tofu and a preparation method thereof, and relates to the technical field of food processing. High-quality soybeans with a protein content of more than 40%are selected for soaking, milk making, milk burning, coating, and pressing, and the milk-coated tofu can be obtained after plate turning of a lower wooden support. According to the milk-coated tofu and the preparation method thereof, solidification temperature (80 to 90 DEG C) and the pH value (7 to 8) of sour water tofu are strictly controlled in a solidification part, so that a gel network structure of the milk-coated tofu is more and more stable, the protein gel effect is good, and numerical values of sensory score, water retention, elasticity, and hardness of the tofu are constantly increased. When the temperature reaches 90 DEG C, the pH value of the sour water tofu is adjusted, the proteins in the tofu are quickly aggregated, then the elasticity and the hardness of the tofu are controlled to be greater, and the outer skin is appetizing, crispy, flexible, thin, soft, and delicious after being fried; and while stability of quality of a product is ensured, the need of mechanized precise control of the solidification can also be met, the prepared milk-coated tofu is thick and solid on the outside and fine and smooth on the inside, the technology is simple, and the nutrient loss is less.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing milk-coated tofu and milk-coated tofu prepared by the method. Background technique [0002] Coated tofu has high nutritional value and contains iron, magnesium, potassium, niacin, copper, calcium, zinc, phosphorus, folic acid, vitamin B1, lecithin and vitamin B6. For every 100 grams of firm tofu, water accounts for 69.8%, contains 15.7 grams of protein, 8.6 grams of fat, 4.3 grams of carbohydrates and 0.1 grams of fiber, and can provide 611.2 kilojoules of heat. The high amino acid and protein content in tofu makes it a good supplement to grains. 78% of tofu fat is unsaturated fatty acid and does not contain cholesterol, known as "vegetable meat". The digestion and absorption rate of tofu is more than 95%. Two small pieces of tofu can meet a person's daily calcium requirement. Wrapped tofu is loved by more and more consumers, and the competition...

AI Technical Summary

Problems solved by technology

But at present, the key control points are not clear enough, and it is still necessary to find the best points, such as the temperature of burning pulp, pointing temperature, packing temperature, degree of tenderness, temperature and time of soaking tofu, so that the products produced in this way are more in line with the requirements of customers. It is also easy to control the operation of the staff

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