CN103875818A - Bean curd dumplings and preparation method thereof - Google Patents
Bean curd dumplings and preparation method thereof Download PDFInfo
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- CN103875818A CN103875818A CN201210557015.9A CN201210557015A CN103875818A CN 103875818 A CN103875818 A CN 103875818A CN 201210557015 A CN201210557015 A CN 201210557015A CN 103875818 A CN103875818 A CN 103875818A
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Abstract
The invention relates to bean curd dumplings and a preparation method thereof, the bean curd dumplings are prepared by comprising soybean protein isolate, blend oil, monosodium glutamate, white sugar, salt and ice water, and a food additive. Compared with the prior art, the bean curd dumplings have the advantages of good elasticity and toughness, and are especially suitable for being eaten in containers such as a chafing dish and a pot, the bean curd dumplings are characterized in that the mouthfell is tender, crisp and tasty, the bean curd dumplings can be fried or stewed, and have special fragrance of soft bean curd, the nutrition component such as dietary fiber is contained, so that the bean curd dumplings can better satisfy the health requirement for people.
Description
Technical field
The invention belongs to a kind of bean curd ball and preparation method thereof.
Technical background
Bean curd is a kind of traditional food, and its manufacture craft has been passed through long historic evolution, substantially there is no so far large variation, it is tender, soft that product has, but the feature of toughness deficiency, therefore, there is the phenomenon that kind is few, quality differential is little in existing bean curd aspect edible.Along with the progressively raising of people's living standard, be necessary traditional soybean curd preparing technique to improve, to enrich the edible kind of bean curd, increase people's alternative.
Summary of the invention
For solving the problem that traditional bean curd kind is on the low side, toughness is poor, the present invention aims to provide a kind of bean curd ball and preparation method thereof, to meet the growing living needs of people.
For achieving the above object, the present invention has adopted following technical scheme: a this bean curd ball, it is characterized in that: a described bean curd ball is made up of following raw material and food additives thereof, according to listed as parts by weight, described raw material is 1650 parts of 450 parts of soybean protein isolates, 400 parts of ready-mixed oils, 10 parts of monosodium glutamates, 10 parts of white sugar, 7 parts of salt and frozen water; Described food additives are 3 parts of 50 parts of Ultra Tex 2s, 2.5 parts of xanthans, 1.5 parts of sodium pyrophosphates, 2.5 parts of calgons, 1 part of sodium phosphate trimer, 20 parts of polydextroses and dietary fibers.
During as preferred concrete enforcement, described dietary fiber is dehydrated potato powder.
When concrete enforcement, the preparation technology of a described bean curd ball comprises the following steps:
1, first the frozen water of soybean protein isolate, ready-mixed oil and 95% is poured in cutmixer pot successively, heated to 4-6 DEG C, after stirring, add at a slow speed monosodium glutamate, white sugar, salt and food additives;
2, temperature is carried to shutting down after 7.5 DEG C and being taken the dish out of the pot, be shaped in the room temperature workshop of 4-8 DEG C;
3, shaping slurry is dropped into ball making machine, the size of every ball is controlled at 8-15 gram, temperature: 2-6 DEG C;
4, in shaping ball container, add 5% surplus ice, after the quiet 6-10 of putting hour, pull out;
5, a ball is put into steam box, first at 50-55 DEG C of temperature, steam 15 minutes, then at 85 DEG C of temperature, steam 20 minutes;
6, after quick-frozen, pack product.Product can move into-18 DEG C and freeze storehouse storage.
Beneficial effect: compared with prior art, the present invention is taking soybean protein isolate, ready-mixed oil, monosodium glutamate, white sugar, salt and frozen water as major ingredient, be equipped with food additives, make a bean curd ball of making there is good elasticity and toughness, be particluarly suitable for chafing dish, Casserole container edible, taste sliding tender sharp and clear good to eat, existing fry can explode can decoct can be stewed feature, also the peculiar fragrance that has soft beancurd contains the nutritions such as dietary fiber in addition, thereby can meet well people's health demand.
detailed description of the invention
A this bean curd ball is made up of following raw material and food additives thereof, according to listed as parts by weight proportioning: described raw material is 1650 parts of 450 parts of soybean protein isolates, 400 parts of ready-mixed oils, 10 parts of monosodium glutamates, 10 parts of white sugar, 7 parts of salt and frozen water; Described food additives are 3 parts of 50 parts of Ultra Tex 2s, 2.5 parts of xanthans, 1.5 parts of sodium pyrophosphates, 2.5 parts of calgons, 1 part of sodium phosphate trimer, 20 parts of polydextroses and dietary fibers.
When concrete enforcement, the preparation technology of a described bean curd ball comprises the following steps:
1, first the frozen water of soybean protein isolate, ready-mixed oil and 95% is poured in cutmixer pot successively, heated to 4-6 DEG C, after stirring, add at a slow speed monosodium glutamate, white sugar, salt and food additives;
2, temperature is carried to shutting down after 7.5 DEG C and being taken the dish out of the pot, be shaped in the room temperature workshop of 4-8 DEG C;
3, shaping slurry is dropped into ball making machine, the size of every ball is controlled at 8-15 gram, temperature: 2-6 DEG C;
4, in shaping ball container, add 5% surplus frozen water, after the quiet 6-10 of putting hour, pull out;
5, a ball is put into steam box, first at 50-55 DEG C of temperature, steam 15 minutes, then at 85 DEG C of temperature, steam 20 minutes;
Embodiment mono-:
1, first the ready-mixed oil of 450g soybean protein isolate, 400g and 1485g frozen water are poured in cutmixer pot successively; heat to 5 DEG C; after stirring; add at a slow speed 10g monosodium glutamate, 10g white sugar, 7g salt, and Ultra Tex 2 50g, xanthans 2.5g, sodium pyrophosphate 1.5g, calgon 2.5g, sodium phosphate trimer 1g, polydextrose 20g and dehydrated potato powder 3g.
2, temperature is carried to shutting down after 7.5 DEG C and being taken the dish out of the pot, be shaped in the room temperature workshops of 5 DEG C.
3, shaping slurry is dropped into ball making machine, the size of every ball is controlled at 12 grams, temperature: 2 DEG C;
4, in shaping ball container, add the surplus frozen water of 165g, quiet putting after 8 hours pulled out;
5, a ball is put into steam box, first at 52 DEG C of temperature, steam 15 minutes, then at 85 DEG C of temperature, steam 20 minutes.
6, after quick-frozen, pack product.Product can move into-18 DEG C and freeze storehouse storage.
Claims (3)
1. a bean curd ball, it is characterized in that: a described bean curd ball is made up of following raw material and food additives thereof, according to listed as parts by weight, described raw material is 1650 parts of 450 parts of soybean protein isolates, 400 parts of ready-mixed oils, 10 parts of monosodium glutamates, 10 parts of white sugar, 7 parts of salt and frozen water; Described food additives are 3 parts of 50 parts of Ultra Tex 2s, 2.5 parts of xanthans, 1.5 parts of sodium pyrophosphates, 2.5 parts of calgons, 1 part of sodium phosphate trimer, 20 parts of polydextroses and dietary fibers.
2. a bean curd ball as claimed in claim 1, is characterized in that: described dietary fiber is dehydrated potato powder.
3. the preparation method of a bean curd ball as claimed in claim 1, is characterized in that: comprise the following steps:
(1), first the frozen water of soybean protein isolate, ready-mixed oil and 95% is poured in cutmixer pot successively, heat to 4-6 DEG C, after stirring, add at a slow speed monosodium glutamate, white sugar, salt and food additives;
(2), temperature is carried to shutting down after 7.5 DEG C and being taken the dish out of the pot, be shaped in the room temperature workshop of 4-8 DEG C;
(3), by shaping slurry drop into ball making machine, the size of every ball is controlled at 8-15 gram, temperature: 2-6 DEG C;
(4), in shaping ball container, add 5% surplus frozen water, after the quiet 6-10 of putting hour, pull out;
(5), a ball is put into steam box, first at 50-55 DEG C of temperature, steam 15 minutes, then at 85 DEG C of temperature, steam 20 minutes;
(6), after quick-frozen, pack product.
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Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210557015.9A CN103875818A (en) | 2012-12-20 | 2012-12-20 | Bean curd dumplings and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210557015.9A CN103875818A (en) | 2012-12-20 | 2012-12-20 | Bean curd dumplings and preparation method thereof |
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| CN103875818A true CN103875818A (en) | 2014-06-25 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201210557015.9A Pending CN103875818A (en) | 2012-12-20 | 2012-12-20 | Bean curd dumplings and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105494680A (en) * | 2015-12-30 | 2016-04-20 | 代绍菊 | Tofu meatball and making method thereof |
| CN107535617A (en) * | 2017-09-12 | 2018-01-05 | 山东禹王生态食业有限公司 | A kind of strong hand of juice ability of inhaling tears dried bean curd and preparation method thereof |
| CN107874152A (en) * | 2017-11-21 | 2018-04-06 | 山东禹王生态食业有限公司 | A kind of high microsteping quick-frozen ball and preparation method thereof |
| CN108029778A (en) * | 2017-12-28 | 2018-05-15 | 深圳市福荫食品集团有限公司 | Konjak tofu ball and preparation method thereof |
| CN108450560A (en) * | 2018-04-18 | 2018-08-28 | 福建农林大学 | A kind of konjaku glucomannan topology gel curd pill frozen product and preparation method thereof |
Citations (4)
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|---|---|---|---|---|
| JP2005245221A (en) * | 2004-03-01 | 2005-09-15 | Shigeru Kido | Paste composition for producing soybean curd-like food, and method for producing the same |
| CN1947568A (en) * | 2005-10-11 | 2007-04-18 | 昆明大东方生物化学科技有限公司 | Savoury and crisp bean curd and its processing method |
| CN101496567A (en) * | 2008-12-29 | 2009-08-05 | 山东万得福实业集团有限公司 | Soy protein isolate tofu |
| CN102362667A (en) * | 2011-10-14 | 2012-02-29 | 李灵群 | Soybean vegetarian sausage and manufacture method thereof |
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2012
- 2012-12-20 CN CN201210557015.9A patent/CN103875818A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005245221A (en) * | 2004-03-01 | 2005-09-15 | Shigeru Kido | Paste composition for producing soybean curd-like food, and method for producing the same |
| CN1947568A (en) * | 2005-10-11 | 2007-04-18 | 昆明大东方生物化学科技有限公司 | Savoury and crisp bean curd and its processing method |
| CN101496567A (en) * | 2008-12-29 | 2009-08-05 | 山东万得福实业集团有限公司 | Soy protein isolate tofu |
| CN102362667A (en) * | 2011-10-14 | 2012-02-29 | 李灵群 | Soybean vegetarian sausage and manufacture method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张海悦，等: "高纤维内酯豆腐的研制", 《食品科技》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105494680A (en) * | 2015-12-30 | 2016-04-20 | 代绍菊 | Tofu meatball and making method thereof |
| CN107535617A (en) * | 2017-09-12 | 2018-01-05 | 山东禹王生态食业有限公司 | A kind of strong hand of juice ability of inhaling tears dried bean curd and preparation method thereof |
| CN107874152A (en) * | 2017-11-21 | 2018-04-06 | 山东禹王生态食业有限公司 | A kind of high microsteping quick-frozen ball and preparation method thereof |
| CN108029778A (en) * | 2017-12-28 | 2018-05-15 | 深圳市福荫食品集团有限公司 | Konjak tofu ball and preparation method thereof |
| CN108450560A (en) * | 2018-04-18 | 2018-08-28 | 福建农林大学 | A kind of konjaku glucomannan topology gel curd pill frozen product and preparation method thereof |
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Effective date of abandoning: 20161019 |
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