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Crisp bean curd balls and preparation method thereof

A technology of tofu balls and a production method, which are applied in the directions of food coating, food science, food ingredients, etc., can solve the problems of tofu breakage, not easy to carry and promote, perishable, etc., and achieve excellent rehydration, easy color retention, and rehydration. water quick effect

Pending Publication Date: 2022-05-13
闫润明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of crispy tofu meatballs and its production method to solve the problem that traditional tofu is damaged, perishable and difficult to carry and popularize

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A crispy tofu meatball, the tofu meatball skin includes the following components: 10 parts of defatted soybean protein powder, 8 parts of soybean oil, 2 parts of honey, 6 parts of egg white, 0.05 parts of transglutaminase, 5 parts of starch, and 0.8 parts of food additives The filling is fish stuffing, and the formula of fish stuffing includes 45 parts of surimi, 8 parts of starch, 5 parts of fat, 20 parts of ice water, 1.5 parts of edible salt, 0.4 parts of sugar, and 0.2 parts of monosodium glutamate; food additive: compound phosphoric acid 0.4 part of salt A, 0.2 part of transglutaminase;

[0032] The method of making this crispy tofu ball is as follows:

[0033] S1: Make tofu ball skin, mix defatted soybean protein powder with water, stir evenly, then add soybean oil, honey, egg white, transglutaminase, starch, stir well, form a slurry, make the slurry fine and free of small particles And when there are no small bubbles, the temperature is controlled below 15°C dur...

Embodiment 2

[0039] A crispy tofu meatball, the tofu meatball skin includes the following components: 10 parts of defatted soybean protein powder, 8 parts of soybean oil, 2 parts of honey, 6 parts of egg white, 0.05 parts of transglutaminase, 5 parts of starch, and 0.8 parts of food additives The filling is vegetarian filling, which includes 10 parts of bamboo shoots, 10 parts of Pleurotus eryngii, 5 parts of carrots, 5 parts of edible salt, 1 part of white sugar, 0.8 parts of chicken essence, 0.25 parts of monosodium glutamate, 1 part of ginger juice, and 2.5 parts of chopped green onion , 11 parts of soybean oil;

[0040] The method of making this crispy tofu ball is as follows:

[0041] S1: Tofu meatball skin production, mix defatted soybean protein powder with water, stir evenly, then add soybean oil, honey, egg white, transglutaminase, starch, stir well, form a slurry, make the slurry fine and free of small particles And when there are no small bubbles, the temperature is controlled ...

Embodiment 3

[0047] A crispy tofu meatball, the tofu meatball skin includes the following components: 20 parts of defatted soybean protein powder, 25 parts of soybean oil, 5 parts of honey, 10 parts of egg white, 0.5 parts of transglutaminase, 8 parts of starch, and 1.5 parts of food additives The filling is fish stuffing, and the formula of fish stuffing includes 60 parts of surimi, 12 parts of starch, 8 parts of fat, 35 parts of ice water, 2 parts of edible salt, 0.7 parts of sugar, and 0.3 parts of monosodium glutamate; food additive: compound phosphoric acid 1.5 parts of salt A, 0.4 parts of transglutaminase;

[0048] The method of making this crispy tofu ball is as follows:

[0049]S1: Make tofu ball skin, mix defatted soybean protein powder with water, stir evenly, then add soybean oil, honey, egg white, transglutaminase, starch, stir well, form a slurry, make the slurry fine and free of small particles And when there are no small bubbles, the temperature is controlled below 15°C du...

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PUM

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Abstract

The invention belongs to the field of food processing technical equipment, and particularly discloses crisp bean curd balls and a making method thereof.The crisp bean curd balls comprise bean curd ball wrappers and stuffing, the bean curd ball wrappers comprise 10-20 parts of defatted soybean protein powder, 8-25 parts of soybean oil, 2-5 parts of honey, 6-10 parts of egg white, 0.05-0.5 part of transglutaminase, 5-8 parts of starch and 0.5-1.5 parts of food additives; the stuffing can be meat or vegetable, and the stuffing is fried, so that the problems that the traditional bean curd is damaged, is easy to rot and is not easy to carry and popularize can be solved.

Description

technical field [0001] The invention belongs to the technical field of food preparation, and in particular relates to crispy tofu balls and a preparation method thereof. Background technique [0002] Tofu is a traditional food in China, which is delicious and healthy. It is also the main raw material of vegetarian dishes in my country. It was unpalatable at the beginning in the memory of the ancestors. After continuous transformation, it has gradually become popular and known as "vegetable meat". Tofu can be produced all year round and is not limited by seasons. Therefore, in the off-season of vegetable production, the varieties of dishes can be adjusted. [0003] But the bean curd that traditional craft is made is broken easily, is difficult for preserving, and perishes badly easily, is unfavorable for the popularization and dissemination of bean curd products. Contents of the invention [0004] The purpose of the present invention is to provide a kind of crispy tofu me...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/00A23L21/25A23L15/00A23P20/25A23L17/00A23L17/10A23L31/00A23L3/40A23L5/10
CPCA23L29/045A23L21/25A23L15/30A23L29/06A23P20/25A23L17/70A23L17/10A23L31/00A23L19/00A23L3/40A23L5/11A23V2002/00A23V2250/5488A23V2300/10
Inventor 闫润明
Owner 闫润明
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