CN103262911A - Leaf-shaped bean curd and production method thereof - Google Patents
Leaf-shaped bean curd and production method thereof Download PDFInfo
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Abstract
The invention belongs to the field of a food machining technology and particularly relates to a leaf-shaped bean curd and a production method of the leaf-shaped bean curd. The leaf-shaped bean curd comprises the following components: soy isolated protein, vegetable protein, starch, ice cakes, water, plant oil, white granulated sugar, a TG (Triglyceride) enzyme, a coagulator, chicken powder, egg white, table salt, sophora flowers, a flavor enhancer and a sucrose fatty acid ester. The preparation method comprises the following steps of: mixing the TG enzyme with the starch and adding the soy isolated protein, the ice cakes and the water; and pulping, emulsifying, traying, curing and molding to obtain the leaf-shaped bean curd. According to the leaf-shaped bean curd and the production method of the leaf-shaped bean curd disclosed by the invention, the TG enzyme and the starch including potato starch, sweet potato starch and the like are used as auxiliary materials to have synergistic effect so as to catalyze protein molecules to have cross-linking; and the performance of the soy isolated protein is improved so that a network structure is formed between adjacent peptide bonds and the toughness and the mouth feel of the leaf-shaped bean curd are enhanced.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of Chiba bean curd and preparation method thereof.
Background technology
The history in existing more than 2,000 year of bean curd is the main food proteins source of Asians, and bean curd has very high nutritive value, and it is rich in protein, and mineral matter, vitamin and low saturated fatty acid, cholesterol and heat are subjected to liking of people deeply.The recommendation consumer of FDA (FDA) should take in 259 gram soybean proteins every day in 199 years, namely should eat half block bean curd and one glass of soya-bean milk for each person every day, health-care effects such as it is hypotensive to bring into play, reduction cholesterol, raising immunity, along with the continuous understanding of people to the soybean curd nutrition composition, the bean curd industry has had the development of advancing by leaps and bounds in the world, there is the expert to foretell, represents the bean curd of east cooking culture with the fashionable whole world.
Bean curd is the food of beneficial gas heat-clearing, and is often edible, can tonifying middle-Jiao and Qi, clearing heat and moistening dryness, promote the production of body fluid to quench thirst, and the cleaning stomach, it is edible to be fit to popular colony.Bean curd is with its nutritious, cheap important foodstuffs that becomes in people's diet.
Common beancurd is frangible, the long-time decoction is difficult for keeping its original shape, and Chiba bean curd has elasticity and toughness preferably, be applicable to various cooking methods, it is in recent years popular vegetarian diet new product, be widely current in the Taiwan, the coastal cities in continent and northern area, to go into starch be that primary raw material is refining forms with soy meal for it, is a kind of low fat, low-carb and be rich in the new century cuisines of albumen, it has not only kept the original delicacy of bean curd, it is distinctive sharp and clear more to possess, also have superpower soup juice absorbability, can cooperate modern cooking, be cooked into the delicious food of liking for people.
CN102613308A discloses a kind of seasoning Chiba bean curd, it is characterized in that, described seasoning Chiba bean curd comprises soya bean, water, edible vegetable oil, cornstarch, soy sauce, white granulated sugar, spice, edible salt and food additives.The seasoning Chiba bean curd that adopts this method to prepare has not only kept the sharp and clear of original bean curd, has also added thick gravy on the basis of original flavor, makes the Chiba bean curd pot-stewed fowl for preparing thick and heavy, and mouthfeel is pure.This method is primary raw material with the soya bean, be aided with vegetable oil and starch, add freshener, do not increase the auxiliary material that makes albumen form the network jelling structure in the said method, the gelatification of soya bean protein is relatively poor, be not easy to form the albumen network structure, so external manifestation is that it is frangible, is difficult for keeping its shape.Therefore need improve at above-mentioned method, produce a kind of chewiness, sharp and clear Chiba bean curd.
Summary of the invention
In order to solve above-mentioned technical problem, the invention provides a kind of chewiness, flexible and toughness, have better gelling effect, form the Chiba bean curd of network structure by the attraction between the protein molecular and repulsive force;
Another object of the present invention also is, the preparation method of above-mentioned Chiba bean curd is provided.
Soybean isolate protein powder 100-400 starch 20-90
Ice cube 400-800 sucrose fatty ester 1-3
Water 150-500 vegetable oil 40-100
White granulated sugar 1-10 TG enzyme 1-4
Coagulating agent 1-20 egg white 10-50
Chickens' extract 1-6 salt 1-6
Sophora flower 1-20 fresh monosodium glutamate 1-8
Above-mentioned starch comprises: at least a in starch from sweet potato, sweet potato starch, cornstarch, tapioca, the potato starch.
Preferably, Chiba bean curd comprises the component of following portions by weight:
Soybean isolate protein powder 200-300 starch 30-80
Ice cube 500-700 sucrose fatty ester 1-3
Water 200-400 vegetable oil 50-90
White granulated sugar 2-8 TG enzyme 1-3
Coagulating agent 2-16 egg white 20-50
Chickens' extract 1-6 salt 1-6
Sophora flower 2-16 fresh monosodium glutamate 2-7
Above-mentioned starch comprises: at least a in starch from sweet potato, sweet potato starch, cornstarch, tapioca, the potato starch.
Preferred, a kind of Chiba bean curd comprises the component of following portions by weight:
Soybean isolate protein powder 280 starch 60
Ice cube 600 sucrose fatty esters 2
Water 200 vegetable oil 70
White granulated sugar 6 TG enzymes 2
Coagulating agent 6 egg white 40
Chickens' extract 2 salt 3
Sophora flower 10 fresh monosodium glutamates 4
Above-mentioned starch comprises: at least a in starch from sweet potato, sweet potato starch, cornstarch, tapioca, the potato starch.
Above-mentioned Chiba bean curd its preparation method comprises following step:
(1) sophora flower, chickens' extract, salt, fresh monosodium glutamate, white granulated sugar are added to the water, pulled an oar 1-3 minute; Described sophora flower is 1-20 part, salt 1-6 part, chickens' extract 1-6 part, white granulated sugar 1-10, fresh monosodium glutamate 1-8 part, water 150-500 part; The water of the following stated is the above-mentioned making beating of process and the water that is mixed with above-mentioned various condiment;
(2) water that is mixed with various condiment in ice cube, coagulating agent, the step (1) is added in the container, add soybean isolate protein powder and egg white again, making beating, slurry forms the whirlpool shape to the container, and beating time is 1-5 minute;
Described ice cube 400-800 part, coagulating agent 1-10 part, soybean isolate protein powder 100-400 part, egg white 10-50 part;
TG enzyme and starch are mixed, in whirlpool, add and the mixed starch of TG enzyme, continue to stir 1-5 minute;
Above starch comprises: at least a in starch from sweet potato, sweet potato starch, cornstarch, tapioca, the potato starch; Described starch is 20-90 part, and the TG enzyme is 1-4 part;
Add vegetable oil, egg white and sucrose fatty ester in whirlpool, continue to pull an oar to the complete emulsification of slurry, its time is 4-10 minute, and vegetable oil is the 40-96 weight portion, and sucrose fatty ester is 1-3 part, egg white 10-50, gets slurry;
(3) shop dish, behind tray bottom coating 0-4 part vegetable oil, the slurry shop dish with accomplishing fluently strikes off mud jacking;
(4) slaking: slaking 1-3 hour at room temperature, place again-2-2 ℃ under, further slaking 10-16 hour;
(5) moulding: the slurry after the oxidation at 40-55 ℃ of following boiling 20-30 min, is heated to 90-95 ℃ again, steam 8-12 min again, get the Chiba tofu product.
Above-mentioned oil is at least a in salad oil, soybean oil, olive oil, Seabuckthorn Oil, corn oil, the sesame oil.
When above-mentioned starch was starch from sweet potato and potato starch, the weight ratio of starch from sweet potato and potato starch was 1:3;
When above-mentioned starch was starch from sweet potato and sweet potato starch, the weight ratio of starch from sweet potato and sweet potato starch was 1:1;
When above-mentioned starch was starch from sweet potato, sweet potato starch, cornstarch, its ratio of weight and number was starch from sweet potato: sweet potato starch: cornstarch=4:2:1;
When above-mentioned starch was starch from sweet potato, sweet potato starch, cornstarch, tapioca, its ratio of weight and number was starch from sweet potato: sweet potato starch: cornstarch: tapioca=3:1:1:1;
When above-mentioned starch was starch from sweet potato, sweet potato starch, cornstarch, tapioca, potato starch, its ratio of weight and number was starch from sweet potato: sweet potato starch: cornstarch: tapioca: potato starch=2:1:1:1:2.
Preferably, a kind of Chiba bean curd its preparation method comprises following step:
(1) sophora flower, chickens' extract, salt, fresh monosodium glutamate, white granulated sugar are added to the water, pulled an oar 2 minutes; Described sophora flower is 4 parts of 10 parts, 3 parts of salt, 2 parts of chickens' extracts, white granulated sugar 6, fresh monosodium glutamate, 200 parts in water; The water of the following stated is the above-mentioned making beating of process and the water that is mixed with above-mentioned various condiment;
(2) water that is mixed with various condiment in ice cube, coagulating agent, the step (1) is added in the container, add soybean isolate protein powder and egg white again, making beating, slurry forms the whirlpool shape to the container, and beating time is 2 minutes;
600 parts of described ice cubes, 6 parts in coagulating agent, 280 parts of soybean isolate protein powders, 40 parts in egg white;
TG enzyme and starch are mixed, in whirlpool, add and the mixed starch of TG enzyme, continue to stir 2 minutes;
Above starch is: starch from sweet potato: sweet potato starch: cornstarch: tapioca: potato starch=2:1:1:1:2; Its total parts by weight are 60 parts, and the TG enzyme is 2 parts;
Add vegetable oil, egg white and sucrose fatty ester in whirlpool, continue to pull an oar to the complete emulsification of slurry, its time is 4-10 minute, and vegetable oil is 96 weight portions, and sucrose fatty ester is 2 parts, egg white 40, gets slurry;
(3) shop dish, behind 4 parts of vegetable oil of tray bottom coating, the slurry shop dish with accomplishing fluently strikes off mud jacking;
(4) slaking: slaking is 2 hours at room temperature, places under 0 ℃ again, and further slaking is 12 hours;
(5) moulding: the slurry after the oxidation at 50 ℃ of following boiling 25 min, is heated to 90 ℃ again, steam 10min again, get the Chiba tofu product.
In the above-mentioned digestion process, secluding air.
Beneficial effect of the present invention is that the Chiba bean curd that adopts above method to prepare has following characteristics:
Among 1 the present invention, be major ingredient with the soybean protein isolate, be auxiliary material with starch such as TG enzyme, potato starch and starch from sweet potato, synergy, take place crosslinked between the catalytic proteins molecule, improve the performance of soybean protein isolate, made between the adjacent peptide bond and form network structure, strengthened toughness and the mouthfeel of Chiba bean curd;
The combination of 2 TG enzymes and various plant amylums makes the mouthfeel of Chiba bean curd more soft;
3 have added sophora flower in Chiba bean curd manufacturing process of the present invention, the taste that the Chiba bean curd that making is obtained has delicate fragrance, covered the beany flavor of bean curd itself, among the present invention, not merely be that sophora flower and soybean protein isolate are mixed, but with the making beating of sophora flower water, make it soluble in water, in the manufacturing process of bean curd, mix mutually with raw materials such as soybean protein isolates with water again, make the fragrance of bean curd long.
The specific embodiment
Below in conjunction with specific embodiment the present invention is done further explanation, so that those skilled in the art more understands the present invention, but therefore do not limit the present invention.
Embodiment 1
A kind of Chiba bean curd its preparation method comprises following step:
(1) sophora flower, chickens' extract, salt, fresh monosodium glutamate, white granulated sugar are added to the water, pulled an oar 2 minutes; Described sophora flower is 4 parts of 10 parts, 3 parts of salt, 2 parts of chickens' extracts, white granulated sugar 6, fresh monosodium glutamate, 200 parts in water; The water of the following stated is the above-mentioned making beating of process and the water that is mixed with above-mentioned various condiment;
(2) water that is mixed with various condiment in ice cube, coagulating agent, the step (1) is added in the container, add soybean isolate protein powder and egg white again, making beating, slurry forms the whirlpool shape to the container, and beating time is 2 minutes;
600 parts of ice cubes, 6 parts in coagulating agent, 280 parts of soybean isolate protein powders, 40 parts in egg white;
TG enzyme and starch are mixed, in whirlpool, add and the mixed starch of TG enzyme, continue to stir 2 minutes;
Above starch is: starch from sweet potato: sweet potato starch: cornstarch: tapioca: potato starch=2:1:1:1:2; Its total parts by weight are 70 parts, and the TG enzyme is 2 parts;
Add vegetable oil, egg white and sucrose fatty ester in whirlpool, continue to pull an oar to the complete emulsification of slurry, its time is 4-10 minute, and vegetable oil is 96 weight portions, and sucrose fatty ester is 2 parts, egg white 40, gets slurry;
(3) shop dish, behind 4 parts of vegetable oil of tray bottom coating, the slurry shop dish with accomplishing fluently strikes off mud jacking;
(4) slaking: slaking is 2 hours at room temperature, places under 0 ℃ again, and further slaking is 12 hours;
(5) moulding: the slurry after the oxidation at 50 ℃ of following boiling 25 min, is heated to 90 ℃ again, steam 10min again, get the Chiba tofu product.
Among the present invention, be major ingredient with the soybean protein, auxiliary material is TG enzyme, i.e. glutamine transaminage, various plant amylums, adopt the effect of these auxiliary materials to be, crosslinked by taking place between the catalytic proteins molecule, improve soy proteinaceous performance, utilize the attraction between the adjacent peptide bond of protein molecular, condense into gel, form network-like structure, strengthen toughness and the mouthfeel of Chiba bean curd; But also necessary for human body amino acid (as lysine) can be covalently bonded on the protein, preventing Maillard reaction to amino acid whose destruction, thereby improve the nutritive value of protein.
Various plant amylums have been added in addition among the present invention, as starch from sweet potato, potato starch, cornstarch etc., its effect is to strengthen the toughness of thousand flavor bean curd, make its mouthfeel and local flavor better, because the TG enzyme is expensive, in actual production, as if large batch of employing, can increase cost, therefore, adopt various plant amylums as a supplement and TG enzyme synergy, make more chewiness of Chiba bean curd; In addition, also can make the mouthfeel of Chiba bean curd more soft behind the adding starch.
For cover soybean protein itself intrinsic, allow the offending beany flavor of people, among the present invention, choosing sophora flower is raw material, with its making beating back and water together with fusion such as soybean protein isolate, its fragrance has been covered the beany flavor of soybean.
Comparative Examples 1
(1) sophora flower, chickens' extract, salt, fresh monosodium glutamate, white granulated sugar are added to the water, pulled an oar 2 minutes; Described sophora flower is 4 parts of 10 parts, 3 parts of salt, 2 parts of chickens' extracts, white granulated sugar 6, fresh monosodium glutamate, 200 parts in water; The water of the following stated is the above-mentioned making beating of process and the water that is mixed with above-mentioned various condiment;
(2) water that is mixed with various condiment in ice cube, coagulating agent, the step (1) is added in the container, add soybean isolate protein powder and egg white again, making beating, slurry forms the whirlpool shape to the container, and beating time is 2 minutes;
600 parts of ice cubes, 6 parts in coagulating agent, 280 parts of soybean isolate protein powders, 40 parts in egg white;
In whirlpool, add starch, continue to stir 2 minutes;
Above starch is: starch from sweet potato: sweet potato starch: cornstarch: tapioca: potato starch=2:1:1:1:2; Its total parts by weight are 72 parts;
Add vegetable oil, egg white and sucrose fatty ester in whirlpool, continue to pull an oar to the complete emulsification of slurry, its time is 4-10 minute, and vegetable oil is 96 weight portions, and sucrose fatty ester is 2 parts, egg white 40, gets slurry;
(3) shop dish, behind 4 parts of vegetable oil of tray bottom coating, the slurry shop dish with accomplishing fluently strikes off mud jacking;
(4) slaking: slaking is 2 hours at room temperature, places under 0 ℃ again, and further slaking is 12 hours;
(5) moulding: the slurry after the oxidation at 50 ℃ of following boiling 25 min, is heated to 90 ℃ again, steam 10min again, get the Chiba tofu product.
Compare with embodiment 1, in the Comparative Examples 1, do not add the TG enzyme.
Comparative Examples 2
A kind of Chiba bean curd its preparation method comprises following step:
(1) chickens' extract, salt, fresh monosodium glutamate, white granulated sugar are added to the water, pulled an oar 2 minutes; 4 parts of 3 parts of described salt, 2 parts of chickens' extracts, white granulated sugar 6, fresh monosodium glutamate, 200 parts in water; The water of the following stated is the above-mentioned making beating of process and the water that is mixed with above-mentioned various condiment;
(2) water that is mixed with various condiment in ice cube, coagulating agent, the step (1) is added in the container, add soybean isolate protein powder and egg white again, making beating, slurry forms the whirlpool shape to the container, and beating time is 2 minutes;
600 parts of ice cubes, 6 parts in coagulating agent, 280 parts of soybean isolate protein powders, 40 parts in egg white;
TG enzyme and starch are mixed, in whirlpool, add and the mixed starch of TG enzyme, continue to stir 2 minutes;
Above starch is: starch from sweet potato: sweet potato starch: cornstarch: tapioca: potato starch=2:1:1:1:2; Its total parts by weight are 18 parts, and the TG enzyme is 2 parts;
Add vegetable oil, egg white and sucrose fatty ester in whirlpool, continue to pull an oar to the complete emulsification of slurry, its time is 4-10 minute, and vegetable oil is 96 weight portions, and sucrose fatty ester is 2 parts, egg white 40, gets slurry;
(3) shop dish, behind 4 parts of vegetable oil of tray bottom coating, the slurry shop dish with accomplishing fluently strikes off mud jacking;
(4) slaking: slaking is 2 hours at room temperature, places under 0 ℃ again, and further slaking is 12 hours;
(5) moulding: the slurry after the oxidation at 50 ℃ of following boiling 25 min, is heated to 90 ℃ again, steam 10min again, get the Chiba tofu product.
In the Comparative Examples 2, the addition of starch is 18 parts, and the TG enzyme is 2 parts, is with the difference of embodiment 1, in the Comparative Examples 2, reduces the consumption of starch.
Its index of Chiba bean curd of two kinds of method productions is as follows:
Toughness: embodiment 1 ++ +++
Comparative Examples 1 ++
Comparative Examples 2 ++
"+" is more many, represents that its toughness is more good;
Chewiness: embodiment 1 ++ +++
Comparative Examples 1 +++
Comparative Examples 2 ++
"+" is more many, represents that it gets over chewiness.
Beany flavor: embodiment 1 does not have
Comparative Examples 1 does not have
Comparative Examples 2 ++
From above comparing result, as can be seen, among the present invention, in making Chiba bean curd process, adopt TG enzyme and starch synergy, can improve the quality of Chiba bean curd, improve its mouthfeel, make more chewiness of bean curd, more flexible.
After adding sophora flower, can remove the beany flavor of bean curd.
Embodiment 2
(1) sophora flower, chickens' extract, salt, fresh monosodium glutamate, white granulated sugar are added to the water, pulled an oar 2 minutes; Sophora flower is 2 parts of 6 parts, 2 parts of salt, 2 parts of chickens' extracts, white granulated sugar 2, fresh monosodium glutamate, 150 parts in water; Following water is the above-mentioned making beating of process and the water that is mixed with above-mentioned various condiment;
(2) water that is mixed with various condiment in ice cube, coagulating agent, the step (1) is added in the container, add soybean isolate protein powder and egg white again, making beating, slurry forms the whirlpool shape to the container, and beating time is 1-5 minute;
400 parts of ice cubes, 1 part in coagulating agent, 80 parts of soybean isolate protein powders, 10 parts in egg white;
TG enzyme and starch are mixed, in whirlpool, add and the mixed starch of TG enzyme, continue to stir 2 minutes;
Above starch is: starch from sweet potato: sweet potato starch: cornstarch: tapioca=3:1:1:1; Its total parts by weight are 60 parts, and the TG enzyme is 2 parts;
Add vegetable oil, egg white and sucrose fatty ester in whirlpool, continue to pull an oar to the complete emulsification of slurry, its time is 5 minutes, and vegetable oil is 40 weight portions, and sucrose fatty ester is 1 part, egg white 10, gets slurry;
(3) shop dish, behind 2 parts of vegetable oil of tray bottom coating, the slurry shop dish with accomplishing fluently strikes off mud jacking;
(4) slaking: slaking is 1 hour at room temperature, places under-2 ℃ again, and further slaking is 10 hours;
(5) moulding: the slurry after the oxidation at 40 ℃ of following boiling 20 min, is heated to 90 ℃ again, steam 8 min again, get the Chiba tofu product.
Embodiment 3
A kind of Chiba bean curd its preparation method comprises following step:
(1) sophora flower, chickens' extract, salt, fresh monosodium glutamate, white granulated sugar are added to the water, pulled an oar 3 minutes; Sophora flower is 6 parts of 16 parts, 4 parts of salt, 5 parts of chickens' extracts, white granulated sugar 8, fresh monosodium glutamate, 480 parts in water; The water of the following stated is the above-mentioned making beating of process and the water that is mixed with above-mentioned various condiment;
(2) water that is mixed with various condiment in ice cube, coagulating agent, the step (1) is added in the container, add soybean isolate protein powder and egg white again, making beating, slurry forms the whirlpool shape to the container, and beating time is 1-5 minute;
800 parts of ice cubes, 2 parts in coagulating agent, 200 parts of soybean isolate protein powders, 40 parts in egg white;
TG enzyme and starch are mixed, in whirlpool, add and the mixed starch of TG enzyme, continue to stir 4 minutes;
The starch that adds is sweet potato starch: sweet potato starch: cornstarch=4:2:1, gross weight umber are 70 parts, and the TG enzyme is 3 parts;
Add vegetable oil, egg white and sucrose fatty ester in whirlpool, continue to pull an oar to the complete emulsification of slurry, its time is 4-10 minute, and vegetable oil is 80 weight portions, and sucrose fatty ester is 2 parts, egg white 40, gets slurry;
(3) shop dish, behind 3 parts of vegetable oil of tray bottom coating, the slurry shop dish with accomplishing fluently strikes off mud jacking;
(4) slaking: slaking is 3 hours at room temperature, places under 2 ℃ again, and further slaking is 16 hours;
(5) moulding: the slurry after the oxidation at 55 ℃ of following boiling 30 min, is heated to 90 ℃ again, steam 12 min again, get the Chiba tofu product.
Embodiment 4
A kind of Chiba bean curd its preparation method comprises following step:
(1) sophora flower, chickens' extract, salt, fresh monosodium glutamate, white granulated sugar are added to the water, pulled an oar 2 minutes; Sophora flower is 6 parts of 8 parts, 5 parts of salt, 5 parts of chickens' extracts, white granulated sugar 7, fresh monosodium glutamate, 450 parts in water; The water of the following stated is the above-mentioned making beating of process and the water that is mixed with above-mentioned various condiment;
(2) water that is mixed with various condiment in ice cube, coagulating agent, the step (1) is added in the container, add soybean isolate protein powder and egg white again, making beating, slurry forms the whirlpool shape to the container, and beating time is 1-5 minute;
600 parts of ice cubes, 2 parts in coagulating agent, 180 parts of soybean isolate protein powders, 40 parts in egg white;
TG enzyme and starch are mixed, in whirlpool, add and the mixed starch of TG enzyme, continue to stir 2 minutes;
Starch is starch from sweet potato and sweet potato starch, and the weight ratio of starch from sweet potato and sweet potato starch is 1:1, is respectively 20 parts, and the TG enzyme is 2 parts;
Add vegetable oil, egg white and sucrose fatty ester in whirlpool, continue to pull an oar to the complete emulsification of slurry, its time is 6 minutes, and vegetable oil is 90 weight portions, and sucrose fatty ester is 2 parts, egg white 40, gets slurry;
(3) shop dish, behind 2 parts of vegetable oil of tray bottom coating, the slurry shop dish with accomplishing fluently strikes off mud jacking;
(4) slaking: slaking is 2 hours at room temperature, places under-1 ℃ again, and further slaking is 12 hours;
(5) moulding: the slurry after the oxidation at 50 ℃ of following boiling 25 min, is heated to 90 ℃ again, steam 10 min again, get the Chiba tofu product.
Embodiment 5
A kind of Chiba bean curd its preparation method comprises following step:
(1) sophora flower, chickens' extract, salt, fresh monosodium glutamate, white granulated sugar are added to the water, pulled an oar 2 minutes; Sophora flower is 6 parts of 10 parts, 4 parts of salt, 4 parts of chickens' extracts, white granulated sugar 8, fresh monosodium glutamate, 300 parts in water; Following water is the above-mentioned making beating of process and the water that is mixed with above-mentioned various condiment;
(2) water that is mixed with various condiment in ice cube, coagulating agent, the step (1) is added in the container, add soybean isolate protein powder and egg white again, making beating, slurry forms the whirlpool shape to the container, and beating time is 3 minutes;
600 parts of ice cubes, 2 parts in coagulating agent, 150 parts of soybean isolate protein powders, 40 parts in egg white;
TG enzyme and starch are mixed, in whirlpool, add and the mixed starch of TG enzyme, continue to stir 2 minutes;
Above starch is: starch from sweet potato: sweet potato starch: cornstarch: tapioca: potato starch=2:1:1:1:2; Its total parts by weight are 70 parts, and the TG enzyme is 2 parts;
Add vegetable oil, egg white and sucrose fatty ester in whirlpool, continue to pull an oar to the complete emulsification of slurry, its time is 8 minutes, and vegetable oil is 60 weight portions, and sucrose fatty ester is 2 parts, egg white 40, gets slurry;
(3) shop dish, behind 2 parts of vegetable oil of tray bottom coating, the slurry shop dish with accomplishing fluently strikes off mud jacking;
(4) slaking: slaking is 2 hours at room temperature, places under-2 ℃ again, and further slaking is 13 hours;
(5) moulding: the slurry after the oxidation at 50 ℃ of following boiling 25 min, is heated to 90 ℃ again, steam 10min again, get the Chiba tofu product.
Embodiment 6
A kind of Chiba bean curd its preparation method comprises following step:
(1) sophora flower, chickens' extract, salt, fresh monosodium glutamate, white granulated sugar are added to the water, pulled an oar 2 minutes; Described sophora flower is 6 parts of 12 parts, 4 parts of salt, 2 parts of chickens' extracts, white granulated sugar 6, fresh monosodium glutamate, 200 parts in water; The water of the following stated is the above-mentioned making beating of process and the water that is mixed with above-mentioned various condiment;
(2) water that is mixed with various condiment in ice cube, coagulating agent, the step (1) is added in the container, add soybean isolate protein powder and egg white again, making beating, slurry forms the whirlpool shape to the container, and beating time is 2 minutes;
600 parts of ice cubes, 2 parts in coagulating agent, 150 parts of soybean isolate protein powders, 40 parts of peanut protein powders, 40 parts in egg white;
TG enzyme and starch are mixed, in whirlpool, add and the mixed starch of TG enzyme, continue to stir 2 minutes;
Above starch is: starch from sweet potato: sweet potato starch: cornstarch: tapioca: potato starch=2:1:1:1:2; Its total parts by weight are 70 parts, and the TG enzyme is 2 parts;
Add vegetable oil, egg white and sucrose fatty ester in whirlpool, continue to pull an oar to the complete emulsification of slurry, its time is 4-10 minute, and vegetable oil is 60 weight portions, and sucrose fatty ester is 2 parts, egg white 40, gets slurry;
(3) shop dish, behind 2 parts of vegetable oil of tray bottom coating, the slurry shop dish with accomplishing fluently strikes off mud jacking;
(4) slaking: slaking is 2 hours at room temperature, places under-2 ℃ again, and further slaking is 12 hours;
(5) moulding: the slurry after the oxidation at 50 ℃ of following boiling 25 min, is heated to 90 ℃ again, steam 10min again, get the Chiba tofu product.
In the process of making Chiba bean curd, can also replenish other vegetable protein, for example be similar to the peanut protein among the above embodiment 6, or other vegetable protein, such a conversion also drops within protection scope of the present invention.
Claims (9)
1. Chiba bean curd comprises the component of following portions by weight:
Soybean isolate protein powder 100-400 starch 20-90
Ice cube 400-800 sucrose fatty ester 1-3
Water 150-500 vegetable oil 40-100
White granulated sugar 1-10 TG enzyme 1-4
Coagulating agent 1-20 egg white 10-50
Chickens' extract 1-6 salt 1-6
Sophora flower 1-20 fresh monosodium glutamate 1-8
Described starch comprises: at least a in starch from sweet potato, sweet potato starch, cornstarch, tapioca, the potato starch.
2. a kind of Chiba bean curd as claimed in claim 1 comprises the component of following portions by weight:
Soybean isolate protein powder 200-300 starch 30-80
Ice cube 500-700 sucrose fatty ester 1-3
Water 200-400 vegetable oil 50-90
White granulated sugar 2-8 TG enzyme 1-3
Coagulating agent 2-16 egg white 20-50
Chickens' extract 1-6 salt 1-6
Sophora flower 2-16 fresh monosodium glutamate 2-7
Described starch comprises: at least a in starch from sweet potato, sweet potato starch, cornstarch, tapioca, the potato starch.
3. a kind of Chiba bean curd as claimed in claim 1 comprises the component of following portions by weight:
Soybean isolate protein powder 280 starch 60
Ice cube 600 sucrose fatty esters 2
Water 200 vegetable oil 70
White granulated sugar 6 TG enzymes 2
Coagulating agent 6 egg white 40
Chickens' extract 2 salt 3
Sophora flower 10 fresh monosodium glutamates 4
Described starch comprises: at least a in starch from sweet potato, sweet potato starch, cornstarch, tapioca, the potato starch.
4. a kind of Chiba bean curd its preparation method as claimed in claim 1 comprises following step:
(1) sophora flower, chickens' extract, salt, fresh monosodium glutamate, white granulated sugar are added to the water, pulled an oar 1-3 minute; Described sophora flower is 1-20 part, salt 1-6 part, chickens' extract 1-6 part, white granulated sugar 1-10, fresh monosodium glutamate 1-8 part, water 150-500 part; The water of the following stated is the above-mentioned making beating of process and the water that is mixed with above-mentioned various condiment;
(2) water that is mixed with various condiment in ice cube, coagulating agent, the step (1) is added in the container, add soybean isolate protein powder and egg white again, making beating, slurry forms the whirlpool shape to the container, and beating time is 1-5 minute;
Described ice cube 400-800 part, coagulating agent 1-10 part, soybean isolate protein powder 100-400 part, egg white 10-50 part;
TG enzyme and starch are mixed, in whirlpool, add and the mixed starch of TG enzyme, continue to stir 1-5 minute;
Described starch comprises: at least a in starch from sweet potato, sweet potato starch, cornstarch, tapioca, the potato starch; Described starch is 20-90 part, and the TG enzyme is 1-4 part;
Add vegetable oil, egg white and sucrose fatty ester in whirlpool, continue to pull an oar to the complete emulsification of slurry, its time is 4-10 minute, and vegetable oil is the 40-96 weight portion, and sucrose fatty ester is 1-3 part, egg white 10-50, gets slurry;
(3) shop dish, behind tray bottom coating 0-4 part vegetable oil, the slurry shop dish with accomplishing fluently strikes off mud jacking;
(4) slaking: slaking 1-3 hour at room temperature, place again-2-2 ℃ under, further slaking 10-16 hour;
(5) moulding: the slurry after the oxidation at 40-55 ℃ of following boiling 20-30 min, is heated to 90-95 ℃ again, steam 8-12 min again, get the Chiba tofu product.
5. a kind of Chiba bean curd its preparation method as claimed in claim 4 is characterized in that, described vegetable oil is at least a in salad oil, soybean oil, olive oil, Seabuckthorn Oil, corn oil, the sesame oil.
6. as claim 4 or 5 described a kind of Chiba bean curd its preparation methods, it is characterized in that,
When described starch was starch from sweet potato and potato starch, the weight ratio of starch from sweet potato and potato starch was 1:3;
When described starch was starch from sweet potato and sweet potato starch, the weight ratio of starch from sweet potato and sweet potato starch was 1:1;
When described starch starch from sweet potato, sweet potato starch, cornstarch, its ratio of weight and number is starch from sweet potato: sweet potato starch: cornstarch=4:2:1;
When described starch was starch from sweet potato, sweet potato starch, cornstarch, tapioca, its ratio of weight and number was starch from sweet potato: sweet potato starch: cornstarch: tapioca=3:1:1:1;
When described starch was starch from sweet potato, sweet potato starch, cornstarch, tapioca, potato starch, its ratio of weight and number was starch from sweet potato: sweet potato starch: cornstarch: tapioca: potato starch=2:1:1:1:2.
7. a kind of Chiba bean curd its preparation method as claimed in claim 4 comprises following step:
(1) sophora flower, chickens' extract, salt, fresh monosodium glutamate, white granulated sugar are added to the water, pulled an oar 2 minutes; Described sophora flower is 4 parts of 10 parts, 3 parts of salt, 2 parts of chickens' extracts, white granulated sugar 6, fresh monosodium glutamate, 200 parts in water; The water of the following stated is the above-mentioned making beating of process and the water that is mixed with above-mentioned various condiment;
(2) water that is mixed with various condiment in ice cube, coagulating agent, the step (1) is added in the container, add soybean isolate protein powder and egg white again, making beating, slurry forms the whirlpool shape to the container, and beating time is 2 minutes;
600 parts of described ice cubes, 6 parts in coagulating agent, 280 parts of soybean isolate protein powders, 40 parts in egg white;
TG enzyme and starch are mixed, in whirlpool, add and the mixed starch of TG enzyme, continue to stir 2 minutes;
Above starch parts by weight are 60 parts, are respectively: starch from sweet potato: sweet potato starch: cornstarch: tapioca: potato starch=2:1:1:1:2; The TG enzyme is 2 parts;
Add vegetable oil, egg white and sucrose fatty ester in whirlpool, continue to pull an oar to the complete emulsification of slurry, its time is 4-10 minute, and vegetable oil is 96 weight portions, and sucrose fatty ester is 2 parts, egg white 40, gets slurry;
(3) shop dish, behind 4 parts of vegetable oil of tray bottom coating, the slurry shop dish with accomplishing fluently strikes off mud jacking;
(4) slaking: slaking is 2 hours at room temperature, places under 0 ℃ again, and further slaking is 12 hours;
(5) moulding: the slurry after the oxidation at 50 ℃ of following boiling 25 min, is heated to 90 ℃ again, steam 10min again, get the Chiba tofu product.
8. a kind of Chiba bean curd its preparation method as claimed in claim 4 is characterized in that, in the described digestion process, and secluding air.
9. a kind of Chiba bean curd its preparation method as claimed in claim 4, this method comprises following step:
(1) sophora flower, chickens' extract, salt, fresh monosodium glutamate, white granulated sugar are added to the water, pulled an oar 2 minutes; Described sophora flower is 6 parts of 12 parts, 4 parts of salt, 2 parts of chickens' extracts, white granulated sugar 6, fresh monosodium glutamate, 200 parts in water; The water of the following stated is the above-mentioned making beating of process and the water that is mixed with above-mentioned various condiment;
(2) water that is mixed with various condiment in ice cube, coagulating agent, the step (1) is added in the container, add soybean isolate protein powder and egg white again, making beating, slurry forms the whirlpool shape to the container, and beating time is 2 minutes;
600 parts of ice cubes, 2 parts in coagulating agent, 150 parts of soybean isolate protein powders, 40 parts of peanut protein powders, 40 parts in egg white;
TG enzyme and starch are mixed, in whirlpool, add and the mixed starch of TG enzyme, continue to stir 2 minutes;
Above starch is: starch from sweet potato: sweet potato starch: cornstarch: tapioca: potato starch=2:1:1:1:2; Its total parts by weight are 70 parts, and the TG enzyme is 2 parts;
Add vegetable oil, egg white and sucrose fatty ester in whirlpool, continue to pull an oar to the complete emulsification of slurry, its time is 4-10 minute, and vegetable oil is 60 weight portions, and sucrose fatty ester is 2 parts, egg white 40, gets slurry;
(3) shop dish, behind 2 parts of vegetable oil of tray bottom coating, the slurry shop dish with accomplishing fluently strikes off mud jacking;
(4) slaking: slaking is 2 hours at room temperature, places under-2 ℃ again, and further slaking is 12 hours;
(5) moulding: the slurry after the oxidation at 50 ℃ of following boiling 25 min, is heated to 90 ℃ again, steam 10min again, get the Chiba tofu product.
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