CN104012664A - Health-care seaweed bean curd and processing technology - Google Patents
Health-care seaweed bean curd and processing technology Download PDFInfo
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- CN104012664A CN104012664A CN201410287778.5A CN201410287778A CN104012664A CN 104012664 A CN104012664 A CN 104012664A CN 201410287778 A CN201410287778 A CN 201410287778A CN 104012664 A CN104012664 A CN 104012664A
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Abstract
The invention discloses a health-care seaweed bean curd which is characterized by being prepared from the following raw materials in parts by weight: 60-80 parts of skins of soya-bean milk, 8-11 parts of table salt, 18-25 parts of soybean sauce, 0.2-0.8 part of ground pepper and 2.2-3.2 parts of sodium carbonate. The invention further discloses a processing technology of the seaweed health-care bean curd. According to the health-care seaweed bean curd disclosed by the invention, the tackiness between bean curd and seaweed is relatively high through a special coagulator, and the crosslinking degree of the bean curd and the seaweed is higher than that of pectinase and konjaku flour. The prepared health-care seaweed bean curd is not easy to loosen and further unique in taste.
Description
Technical field
The present invention relates to a kind of food, be specifically related to a kind of health-care algae bean curd and processing technology thereof.
Background technology
Marine alga bean curd, contains abundant vegetable protein and fat, edible rear easy to digest, is good nourishing food.。But present health-care algae bean curd easily occurs that in manufacturing process state or combination that marine alga separates with bean curd are not tight, easily occurs loose condition (of surface).
Summary of the invention
Goal of the invention: in order to overcome the deficiencies in the prior art, the invention provides a kind of health-care algae bean curd and processing technology thereof.
Technical scheme: for achieving the above object, a kind of health-care algae bean curd provided by the invention, makes component and comprise by weight following raw material: 60 ~ 80 parts of soya-bean milk, 8 ~ 11 parts of salt, 25 ~ 35 parts of seawood meals, 0.2 ~ 0.8 part, coagulating agent, 0.3 ~ 0.9 part of pectase, 6 ~ 9 parts of konjaku flours.
Further, described coagulating agent comprises following component by weight: 0.03% 2 ~ 6 parts of potassium bromates, 0.3 ~ 0.5 part of Paris white, 12 ~ 15 parts of the glucolactones that 0.5 ~ 2 part of natrium citricum, concentration are 3.2 ~ 3.5%.
Further, described seawood meal comprises that sea-tangle, laver, agar are processed into powder after 75 ~ 80 DEG C of water soakings.
Above-mentioned health-care algae Tofu processing technique, comprises the following steps: take corresponding material component by heavy part; Then soya-bean milk, salt, konjaku flour, coagulating agent and seawood meal are mixed and heated to 85 DEG C, add coagulating agent, add thermal agitation and make it to solidify, then sterilization stripping and slicing encapsulation.
Beneficial effect: health-care algae bean curd prepared by the present invention makes the stickiness between bean curd and marine alga stronger by distinctive coagulating agent, make the crosslinking degree of bean curd and marine alga higher by pectase and konjaku flour, the health-care algae bean curd preparing is difficult for loose, and mouthfeel is also comparatively unique.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described.
embodiment 1:
A kind of health-care algae bean curd, make component and comprise by weight following raw material: 80 parts of soya-bean milk, 11 parts of salt, 25 parts of seawood meals, 0.2 part, coagulating agent, 0.9 part of pectase, 9 parts of konjaku flours, described coagulating agent comprises following component by weight: 0.03% 6 parts of potassium bromates, 0.3 part of Paris white, 15 parts of the glucolactones that 0.5 part of natrium citricum, concentration are 3.2%, coagulating agent mixes.
Above-mentioned health-care algae Tofu processing technique, comprises the following steps: take corresponding material component by heavy part; Then soya-bean milk, salt, konjaku flour, coagulating agent and seawood meal are mixed and heated to 85 DEG C, add coagulating agent, add thermal agitation and make it to solidify, then sterilization stripping and slicing encapsulation.
embodiment 2:
A kind of health-care algae bean curd, makes component and comprises by weight following raw material: 60 parts of soya-bean milk, 8 parts of salt, 35 parts of seawood meals, 0.8 part, coagulating agent.The agent of described alkali face comprises following component by weight: 0.03% 6 parts of potassium bromates, 0.3 part of Paris white, 12 parts of the glucolactones that 2 parts of natrium citricums, concentration are 3.5%.
Above-mentioned health-care algae Tofu processing technique, comprises the following steps: take corresponding material component by heavy part; Then soya-bean milk, salt, konjaku flour, coagulating agent and seawood meal are mixed and heated to 85 DEG C, add coagulating agent, add thermal agitation and make it to solidify, then sterilization stripping and slicing encapsulation.
embodiment 3:
A kind of health-care algae bean curd, makes component and comprises by weight following raw material: 70 parts of soya-bean milk, 9 parts of salt, 30 parts of seawood meals, 0.5 part, coagulating agent, 0.5 part of pectase, 8 parts of konjaku flours.The agent of described alkali face comprises following component by weight: 0.03% 4 parts of potassium bromates, 0.4 part of Paris white, 14 parts of the glucolactones that 1.5 parts of natrium citricums, concentration are 3.3%.
Above-mentioned health-care algae Tofu processing technique, comprises the following steps: take corresponding material component by heavy part; Then soya-bean milk, salt, konjaku flour, coagulating agent and seawood meal are mixed and heated to 85 DEG C, add coagulating agent, add thermal agitation and make it to solidify, then sterilization stripping and slicing encapsulation.
The above is only the preferred embodiment of the present invention; be noted that for those skilled in the art; under the premise without departing from the principles of the invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (4)
1. a health-care algae bean curd, is characterized in that: make component and comprise by weight following raw material: 60 ~ 80 parts of soya-bean milk, 8 ~ 11 parts of salt, 25 ~ 35 parts of seawood meals, 0.2 ~ 0.8 part, coagulating agent, 0.3 ~ 0.9 part of pectase, 6 ~ 9 parts of konjaku flours.
2. a kind of health-care algae bean curd according to claim 1, it is characterized in that: described coagulating agent comprises following component by weight: 0.03% 2 ~ 6 parts of potassium bromates, 0.3 ~ 0.5 part of Paris white, 12 ~ 15 parts of the glucolactones that 0.5 ~ 2 part of natrium citricum, concentration are 3.2 ~ 3.5%.
3. a kind of health-care algae bean curd according to claim 1, is characterized in that: described seawood meal comprises that sea-tangle, laver, agar are processed into powder after 75 ~ 80 DEG C of water soakings.
4. a health-care algae Tofu processing technique according to claim 1, is characterized in that: comprise the following steps: take corresponding material component by heavy part; Then soya-bean milk, salt, konjaku flour, coagulating agent and seawood meal are mixed and heated to 85 DEG C, add coagulating agent, add thermal agitation and make it to solidify, then sterilization stripping and slicing encapsulation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410287778.5A CN104012664B (en) | 2014-06-25 | 2014-06-25 | A kind of health-care algae bean curd and processing technology thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410287778.5A CN104012664B (en) | 2014-06-25 | 2014-06-25 | A kind of health-care algae bean curd and processing technology thereof |
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| Publication Number | Publication Date |
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| CN104012664A true CN104012664A (en) | 2014-09-03 |
| CN104012664B CN104012664B (en) | 2016-02-17 |
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| CN201410287778.5A Expired - Fee Related CN104012664B (en) | 2014-06-25 | 2014-06-25 | A kind of health-care algae bean curd and processing technology thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104365871A (en) * | 2014-11-21 | 2015-02-25 | 安徽师范大学 | Preparation method of bean curd with laver and lactone |
| CN107495218A (en) * | 2017-08-21 | 2017-12-22 | 高玉华 | A kind of konjak tofu and its make method by hand |
| CN107950678A (en) * | 2017-12-28 | 2018-04-24 | 深圳市福荫食品集团有限公司 | New chlorella konjak tofu and preparation method thereof |
| CN112471409A (en) * | 2020-12-08 | 2021-03-12 | 南昌大学 | Preparation method of nut bean curd |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101304667A (en) * | 2005-11-07 | 2008-11-12 | 韩美Ft株式会社 | High-fiber soybean products and process for the preparation thereof |
| CN103652677A (en) * | 2012-09-06 | 2014-03-26 | 王晓宁 | Processing method for preparing bean curd by utilizing natural seaweed |
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2014
- 2014-06-25 CN CN201410287778.5A patent/CN104012664B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101304667A (en) * | 2005-11-07 | 2008-11-12 | 韩美Ft株式会社 | High-fiber soybean products and process for the preparation thereof |
| CN103652677A (en) * | 2012-09-06 | 2014-03-26 | 王晓宁 | Processing method for preparing bean curd by utilizing natural seaweed |
Non-Patent Citations (2)
| Title |
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| 光合: "海藻豆腐", 《海藻豆腐》 * |
| 谭建新等: "魔芋胶", 《魔芋胶在豆制品中的应用研究》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104365871A (en) * | 2014-11-21 | 2015-02-25 | 安徽师范大学 | Preparation method of bean curd with laver and lactone |
| CN107495218A (en) * | 2017-08-21 | 2017-12-22 | 高玉华 | A kind of konjak tofu and its make method by hand |
| CN107950678A (en) * | 2017-12-28 | 2018-04-24 | 深圳市福荫食品集团有限公司 | New chlorella konjak tofu and preparation method thereof |
| CN112471409A (en) * | 2020-12-08 | 2021-03-12 | 南昌大学 | Preparation method of nut bean curd |
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| CN104012664B (en) | 2016-02-17 |
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Granted publication date: 20160217 Termination date: 20160625 |