CN103262911B - 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 thousand bean curd and preparation method thereof.
background technology
The bean curd history of existing more than 2,000 year, 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, be subject to liking of people deeply.Within 199 years, the recommendation consumer of FDA (FDA) should take in 259 grams of soybean proteins every day, should eat for each person every day half block bean curd and one glass of soya-bean milk, the health-care effects such as it is hypotensive to bring into play, reduction cholesterol, raising immunity, along with the continuous understanding of people to soybean curd nutrition composition, bean curd industry has had the development of advancing by leaps and bounds in the world, some experts even predict that, represent that the bean curd of east cooking culture is by the fashionable whole world.
Bean curd is the food of beneficial gas heat-clearing, often edible, can tonifying middle-Jiao and Qi, clearing heat and moistening dryness, promote the production of body fluid to quench thirst, and clean stomach, is applicable to popular colony edible.Bean curd is with its nutritious, cheap important foodstuffs becoming in people's diet.
Common beancurd is frangible, long-time decoction is difficult for keeping its original shape, and thousand bean curd has elasticity and good toughness, be applicable to various cooking methods, it is in recent years popular vegetarian diet new product, be widely current in Taiwan, the coastal cities in continent and northern area, it enters starch taking soy meal and forms as primary raw material is refining, it is a kind of low fat, low-carb and rich protein-contg new century cuisines, it has not only kept the original delicacy of bean curd, it is standby distinctive sharp and clear to have more, also there is superpower soup juice absorbability, can coordinate modern cooking, be cooked into the delicious food of liking for people.
CN102613308A discloses a kind of seasoning thousand bean curd, it is characterized in that, described seasoning thousand bean curd comprises soya bean, water, edible vegetable oil, cornstarch, soy sauce, white granulated sugar, spice, edible salt and food additives.Adopt the seasoning thousand bean curd for preparing of the method, not only kept the sharp and clear of original bean curd, also on the basis of original flavor, added thick gravy, make the thousand bean curd pot-stewed fowl for preparing thick and heavy, mouthfeel is pure.The method is taking soya bean as primary raw material, be aided with vegetable oil and starch, add freshener, in said method, do not increase the auxiliary material that makes albumen form network jelling structure, the gelatification of soya bean protein is poor, be not easy to form albumen network structure, therefore external manifestation is that it is frangible, is difficult for keeping its shape.Therefore need improve for above-mentioned method, produce a kind of chewiness, sharp and clear thousand bean curd.
Summary of the invention
In order to solve above-mentioned technical problem, the invention provides a kind of chewiness, flexible and toughness, there is better gelling effect, form the thousand bean curd of network structure by the attraction between protein molecular and repulsive force;
Another object of the present invention is also, the preparation method of above-mentioned thousand 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 one in starch from sweet potato, sweet potato starch, cornstarch, tapioca, potato starch.
Preferably, thousand 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 one in starch from sweet potato, sweet potato starch, cornstarch, tapioca, potato starch.
Preferred, a kind of thousand 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 one in starch from sweet potato, sweet potato starch, cornstarch, tapioca, potato starch.
Above-mentioned thousand 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 to making beating 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 through above-mentioned making beating and is mixed with the water of above-mentioned various condiment;
(2) water that is mixed with various condiment in ice cube, coagulating agent, step (1) is added in container, then add soybean isolate protein powder and egg white, making beating, forms whirlpool shape to slurry in 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 one in starch from sweet potato, sweet potato starch, cornstarch, tapioca, potato starch; Described starch is 20-90 part, and TG enzyme is 1-4 part;
In whirlpool, add vegetable oil, egg white and sucrose fatty ester, continue to pull an oar to the complete emulsification of slurry, its time is 4-10 minute, and vegetable oil is 40-96 weight portion, and sucrose fatty ester is 1-3 part, egg white 10-50, obtains slurry;
(3) paving dish, after tray bottom coating 0-4 part vegetable oil, by the slurry paving dish of accomplishing fluently, strikes off mud jacking;
(4) slaking: slaking 1-3 hour at room temperature, then at be placed in-2-2 DEG C, further slaking 10-16 hour;
(5) moulding: by the slurry boiling 20-30 min at 40-55 DEG C after oxidation, then heat to 90-95 DEG C, then steam 8-12 min, obtain thousand bean curd finished product.
Above-mentioned oil is at least one in salad oil, soybean oil, olive oil, Seabuckthorn Oil, corn oil, sesame oil.
In the time that above-mentioned starch is starch from sweet potato and potato starch, the weight ratio of starch from sweet potato and potato starch is 1:3;
In the time that above-mentioned starch is starch from sweet potato and sweet potato starch, the weight ratio of starch from sweet potato and sweet potato starch is 1:1;
In the time that above-mentioned starch is 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;
In the time that above-mentioned starch is starch from sweet potato, sweet potato starch, cornstarch, tapioca, its ratio of weight and number is, starch from sweet potato: sweet potato starch: cornstarch: tapioca=3:1:1:1;
In the time that above-mentioned starch is starch from sweet potato, sweet potato starch, cornstarch, tapioca, potato starch, its ratio of weight and number is, starch from sweet potato: sweet potato starch: cornstarch: tapioca: potato starch=2:1:1:1:2.
Preferably, a kind of thousand 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, pull 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, water; The water of the following stated is through above-mentioned making beating and is mixed with the water of above-mentioned various condiment;
(2) water that is mixed with various condiment in ice cube, coagulating agent, step (1) is added in container, then add soybean isolate protein powder and egg white, making beating, forms whirlpool shape to slurry in container, and beating time is 2 minutes;
600 parts of described ice cubes, 6 parts, coagulating agent, 280 parts of soybean isolate protein powders, 40 parts, 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 TG enzyme is 2 parts;
In whirlpool, add vegetable oil, egg white and sucrose fatty ester, 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, obtains slurry;
(3) paving dish, after 4 parts of vegetable oil of tray bottom coating, by the slurry paving dish of accomplishing fluently, strikes off mud jacking;
(4) slaking: slaking 2 hours at room temperature, then be placed at 0 DEG C further slaking 12 hours;
(5) moulding: by slurry boiling 25 min at 50 DEG C after oxidation, then heat to 90 DEG C, then steam 10min, obtain thousand bean curd finished product.
In above-mentioned digestion process, isolated air.
Beneficial effect of the present invention is, the thousand bean curd that adopts above method to prepare, has following feature:
In 1 the present invention, taking soybean protein isolate as major ingredient, taking starch such as TG enzyme, potato starch and starch from sweet potato as auxiliary material, synergy, between catalytic proteins molecule, occur crosslinked, improve the performance of soybean protein isolate, made to form network structure between adjacent peptide bond, strengthened toughness and the mouthfeel of thousand bean curd;
The combination of 2 TG enzymes and various plant amylums, makes the mouthfeel of thousand bean curd more soft;
3 have added sophora flower in thousand bean curd manufacturing process of the present invention, the thousand bean curd that making is obtained has the taste of delicate fragrance, cover the beany flavor of bean curd itself, in the present invention, be not merely that sophora flower and soybean protein isolate are mixed, but by 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 together with water again, make the fragrance of bean curd long.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further described, so that those skilled in the art more understands the present invention, but does not therefore limit the present invention.
Embodiment 1
A kind of thousand 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, pull 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, water; The water of the following stated is through above-mentioned making beating and is mixed with the water of above-mentioned various condiment;
(2) water that is mixed with various condiment in ice cube, coagulating agent, step (1) is added in container, then add soybean isolate protein powder and egg white, making beating, forms whirlpool shape to slurry in container, and beating time is 2 minutes;
600 parts of ice cubes, 6 parts, coagulating agent, 280 parts of soybean isolate protein powders, 40 parts, 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 TG enzyme is 2 parts;
In whirlpool, add vegetable oil, egg white and sucrose fatty ester, 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, obtains slurry;
(3) paving dish, after 4 parts of vegetable oil of tray bottom coating, by the slurry paving dish of accomplishing fluently, strikes off mud jacking;
(4) slaking: slaking 2 hours at room temperature, then be placed at 0 DEG C further slaking 12 hours;
(5) moulding: by slurry boiling 25 min at 50 DEG C after oxidation, then heat to 90 DEG C, then steam 10min, obtain thousand bean curd finished product.
In the present invention, taking soybean protein as major ingredient, auxiliary material is TG enzyme, i.e. glutamine transaminage, various plant amylums, adopt the effect of these auxiliary materials to be, crosslinked by occurring between 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 thousand bean curd; But also necessary human body amino acid (as lysine) can be covalently bonded on protein, to prevent that Maillard reaction is to amino acid whose destruction, thus the nutritive value of raising protein.
Various plant amylums in the present invention, are added in addition, as starch from sweet potato, potato starch, cornstarch etc., its effect is to strengthen the toughness of thousand taste bean curd, make its mouthfeel and local flavor better, because TG enzyme is expensive, if large batch of employing in actual production can increase cost, therefore, adopt various plant amylums as a supplement, and TG enzyme synergy, make more chewiness of thousand bean curd; In addition, also can make the mouthfeel of thousand bean curd more soft after adding starch.
For cover soybean protein itself intrinsic, allow the offending beany flavor of people, in the present invention, choosing sophora flower is raw material, after being pulled an oar together with water with the fusion such as soybean protein isolate, its fragrance has been covered the beany flavor of soybean.
Comparative example 1
(1) sophora flower, chickens' extract, salt, fresh monosodium glutamate, white granulated sugar are added to the water, pull 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, water; The water of the following stated is through above-mentioned making beating and is mixed with the water of above-mentioned various condiment;
(2) water that is mixed with various condiment in ice cube, coagulating agent, step (1) is added in container, then add soybean isolate protein powder and egg white, making beating, forms whirlpool shape to slurry in container, and beating time is 2 minutes;
600 parts of ice cubes, 6 parts, coagulating agent, 280 parts of soybean isolate protein powders, 40 parts, 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;
In whirlpool, add vegetable oil, egg white and sucrose fatty ester, 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, obtains slurry;
(3) paving dish, after 4 parts of vegetable oil of tray bottom coating, by the slurry paving dish of accomplishing fluently, strikes off mud jacking;
(4) slaking: slaking 2 hours at room temperature, then be placed at 0 DEG C further slaking 12 hours;
(5) moulding: by slurry boiling 25 min at 50 DEG C after oxidation, then heat to 90 DEG C, then steam 10min, obtain thousand bean curd finished product.
Compared with embodiment 1, in comparative example 1, do not add TG enzyme.
Comparative example 2
A kind of thousand bean curd its preparation method, comprises following step:
(1) chickens' extract, salt, fresh monosodium glutamate, white granulated sugar are added to the water, pull an oar 2 minutes; 4 parts of described 2 parts of 3 parts of salt, chickens' extracts, white granulated sugar 6, fresh monosodium glutamates, 200 parts, water; The water of the following stated is through above-mentioned making beating and is mixed with the water of above-mentioned various condiment;
(2) water that is mixed with various condiment in ice cube, coagulating agent, step (1) is added in container, then add soybean isolate protein powder and egg white, making beating, forms whirlpool shape to slurry in container, and beating time is 2 minutes;
600 parts of ice cubes, 6 parts, coagulating agent, 280 parts of soybean isolate protein powders, 40 parts, 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 TG enzyme is 2 parts;
In whirlpool, add vegetable oil, egg white and sucrose fatty ester, 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, obtains slurry;
(3) paving dish, after 4 parts of vegetable oil of tray bottom coating, by the slurry paving dish of accomplishing fluently, strikes off mud jacking;
(4) slaking: slaking 2 hours at room temperature, then be placed at 0 DEG C further slaking 12 hours;
(5) moulding: by slurry boiling 25 min at 50 DEG C after oxidation, then heat to 90 DEG C, then steam 10min, obtain thousand bean curd finished product.
In comparative example 2, the addition of starch is 18 parts, and TG enzyme is 2 parts, is with the difference of embodiment 1, in comparative example 2, reduces the consumption of starch.
Its index of thousand bean curd of two kinds of method productions is as follows:
Toughness: embodiment 1 +++ ++
Comparative example 1 ++
Comparative example 2 ++
"+" is more, represents that its toughness is better;
Chewiness: embodiment 1 +++ ++
Comparative example 1 +++
Comparative example 2 ++
"+" is more, represents that it gets over chewiness.
Beany flavor: embodiment 1 nothing
Comparative example 1 nothing
Comparative example 2 ++
From above comparing result, can find out, in the present invention, making in thousand bean curd process, adopt TG enzyme and starch synergy, can improve the quality of thousand bean curd, improve its mouthfeel, make more chewiness of bean curd, more flexible.
Add after 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, pull 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, water; Following water is through above-mentioned making beating and is mixed with the water of above-mentioned various condiment;
(2) water that is mixed with various condiment in ice cube, coagulating agent, step (1) is added in container, then add soybean isolate protein powder and egg white, making beating, forms whirlpool shape to slurry in container, and beating time is 1-5 minute;
400 parts of ice cubes, 1 part, coagulating agent, 80 parts of soybean isolate protein powders, 10 parts, 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 TG enzyme is 2 parts;
In whirlpool, add vegetable oil, egg white and sucrose fatty ester, 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, obtains slurry;
(3) paving dish, after 2 parts of vegetable oil of tray bottom coating, by the slurry paving dish of accomplishing fluently, strikes off mud jacking;
(4) slaking: slaking 1 hour at room temperature, then be placed at-2 DEG C further slaking 10 hours;
(5) moulding: by slurry boiling 20 min at 40 DEG C after oxidation, then heat to 90 DEG C, then steam 8 min, obtain thousand bean curd finished product.
Embodiment 3
A kind of thousand 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, pull 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, water; The water of the following stated is through above-mentioned making beating and is mixed with the water of above-mentioned various condiment;
(2) water that is mixed with various condiment in ice cube, coagulating agent, step (1) is added in container, then add soybean isolate protein powder and egg white, making beating, forms whirlpool shape to slurry in container, and beating time is 1-5 minute;
800 parts of ice cubes, 2 parts, coagulating agent, 200 parts of soybean isolate protein powders, 40 parts, 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 adding is, sweet potato starch: sweet potato starch: cornstarch=4:2:1, and gross weight umber is 70 parts, TG enzyme is 3 parts;
In whirlpool, add vegetable oil, egg white and sucrose fatty ester, 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, obtains slurry;
(3) paving dish, after 3 parts of vegetable oil of tray bottom coating, by the slurry paving dish of accomplishing fluently, strikes off mud jacking;
(4) slaking: slaking 3 hours at room temperature, then be placed at 2 DEG C further slaking 16 hours;
(5) moulding: by slurry boiling 30 min at 55 DEG C after oxidation, then heat to 90 DEG C, then steam 12 min, obtain thousand bean curd finished product.
Embodiment 4
A kind of thousand 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, pull 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, water; The water of the following stated is through above-mentioned making beating and is mixed with the water of above-mentioned various condiment;
(2) water that is mixed with various condiment in ice cube, coagulating agent, step (1) is added in container, then add soybean isolate protein powder and egg white, making beating, forms whirlpool shape to slurry in container, and beating time is 1-5 minute;
600 parts of ice cubes, 2 parts, coagulating agent, 180 parts of soybean isolate protein powders, 40 parts, 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 TG enzyme is 2 parts;
In whirlpool, add vegetable oil, egg white and sucrose fatty ester, 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, obtains slurry;
(3) paving dish, after 2 parts of vegetable oil of tray bottom coating, by the slurry paving dish of accomplishing fluently, strikes off mud jacking;
(4) slaking: slaking 2 hours at room temperature, then be placed at-1 DEG C further slaking 12 hours;
(5) moulding: by slurry boiling 25 min at 50 DEG C after oxidation, then heat to 90 DEG C, then steam 10 min, obtain thousand bean curd finished product.
Embodiment 5
A kind of thousand 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, pull 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, water; Following water is through above-mentioned making beating and is mixed with the water of above-mentioned various condiment;
(2) water that is mixed with various condiment in ice cube, coagulating agent, step (1) is added in container, then add soybean isolate protein powder and egg white, making beating, forms whirlpool shape to slurry in container, and beating time is 3 minutes;
600 parts of ice cubes, 2 parts, coagulating agent, 150 parts of soybean isolate protein powders, 40 parts, 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 TG enzyme is 2 parts;
In whirlpool, add vegetable oil, egg white and sucrose fatty ester, 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, obtains slurry;
(3) paving dish, after 2 parts of vegetable oil of tray bottom coating, by the slurry paving dish of accomplishing fluently, strikes off mud jacking;
(4) slaking: slaking 2 hours at room temperature, then be placed at-2 DEG C further slaking 13 hours;
(5) moulding: by slurry boiling 25 min at 50 DEG C after oxidation, then heat to 90 DEG C, then steam 10min, obtain thousand bean curd finished product.
Embodiment 6
A kind of thousand 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, pull 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, water; The water of the following stated is through above-mentioned making beating and is mixed with the water of above-mentioned various condiment;
(2) water that is mixed with various condiment in ice cube, coagulating agent, step (1) is added in container, then add soybean isolate protein powder and egg white, making beating, forms whirlpool shape to slurry in container, and beating time is 2 minutes;
600 parts of ice cubes, 2 parts, coagulating agent, 150 parts of soybean isolate protein powders, 40 parts of peanut protein powders, 40 parts, 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 TG enzyme is 2 parts;
In whirlpool, add vegetable oil, egg white and sucrose fatty ester, 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, obtains slurry;
(3) paving dish, after 2 parts of vegetable oil of tray bottom coating, by the slurry paving dish of accomplishing fluently, strikes off mud jacking;
(4) slaking: slaking 2 hours at room temperature, then be placed at-2 DEG C further slaking 12 hours;
(5) moulding: by slurry boiling 25 min at 50 DEG C after oxidation, then heat to 90 DEG C, then steam 10min, obtain thousand bean curd finished product.
Making in the process of thousand bean curd, can also supplement other vegetable protein, be for example similar to the peanut protein in above embodiment 6, or other vegetable protein, within such a conversion also drops on protection scope of the present invention.
Claims (1)
1. a preparation method for thousand bean curd, comprises following step:
(1) sophora flower, chickens' extract, salt, fresh monosodium glutamate, white granulated sugar are added to the water, pull an oar 2 minutes; Described sophora flower is 10 parts, 3 parts of salt, 2 parts of chickens' extracts, 6 parts of white granulated sugars, 4 parts of fresh monosodium glutamates, 200 parts, water; The water of the following stated is through above-mentioned making beating and is mixed with the water of above-mentioned various condiment;
(2) water that is mixed with various condiment in ice cube, coagulating agent, step (1) is added in container, then add soybean isolate protein powder and egg white, making beating, forms whirlpool shape to slurry in container, and beating time is 2 minutes;
600 parts of above-mentioned ice cubes, 6 parts, coagulating agent, 280 parts of soybean isolate protein powders, 40 parts, 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 TG enzyme is 2 parts;
In whirlpool, add vegetable oil, egg white and sucrose fatty ester, 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 40 parts of 2 parts, egg white, obtains slurry;
(3) paving dish, after 4 parts of vegetable oil of tray bottom coating, by the slurry paving dish of accomplishing fluently, strikes off mud jacking;
(4) slaking: slaking 2 hours at room temperature, then be placed at 0 DEG C further slaking 12 hours;
(5) moulding: by boiling 25 min at 50 DEG C of the slurry after slaking, then heat to 90 DEG C, then steam 10min, obtain thousand bean curd finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310197412.4A CN103262911B (en) | 2013-05-24 | 2013-05-24 | Leaf-shaped bean curd and production method thereof |
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| CN103875819B (en) * | 2013-10-23 | 2016-02-10 | 河南云鹤食品有限公司 | Thousand pages of bean curd of a kind of quick-freezing fresh-keeping and preparation method thereof |
| CN103583709A (en) * | 2013-11-29 | 2014-02-19 | 湖南娄底百雄堂高科技农业有限责任公司 | Qianye bean curd and production method thereof |
| CN104430925A (en) * | 2014-11-26 | 2015-03-25 | 河南华炬生物工程有限公司 | High-nutrition beancurd and preparation method thereof |
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| CN108095128A (en) * | 2018-02-12 | 2018-06-01 | 中国农业科学院农产品加工研究所 | A kind of peanut protein vegetarian diet intestines and preparation method thereof |
| CN108812927A (en) * | 2018-05-28 | 2018-11-16 | 河南华炬生物工程有限公司 | A kind of production method of thousand smelting bean curd of coot flavor |
| CN110623080A (en) * | 2018-06-21 | 2019-12-31 | 李兴甲 | Method for preparing bean curd food |
| CN109169950A (en) * | 2018-09-27 | 2019-01-11 | 山东禹王生态食业有限公司 | A kind of processing method improving soybean protein bean curd sophistication |
| CN116439358A (en) * | 2023-03-20 | 2023-07-18 | 中国海洋大学 | Total nutrient oyster bean curd and preparation method thereof |
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