CN104957265A - Quick-frozen bean curd ball and preparation method thereof - Google Patents
Quick-frozen bean curd ball and preparation method thereof Download PDFInfo
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- CN104957265A CN104957265A CN201510301480.XA CN201510301480A CN104957265A CN 104957265 A CN104957265 A CN 104957265A CN 201510301480 A CN201510301480 A CN 201510301480A CN 104957265 A CN104957265 A CN 104957265A
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Abstract
The invention provides a quick-frozen bean curd ball and a preparation method thereof. The preparation method comprises the following steps of: making bean curds in broken pieces; adding soybean protein, peanut protein and walnut protein, which are prepared by a reversed micelle method; and adding condiments, so that the quick-frozen bean curd balls are prepared. The prepared quick-frozen bean curd ball disclosed by the invention is good in forming, rich in elasticity, gentle in taste and rich in nutrition and has unique fragrance of soybeans.
Description
Technical field
The invention belongs to food processing field, relate in particular to a kind of quickly iced bean-curd ball and preparation method thereof.
technical background
Bean curd is the traditional a kind of green health food of China, apart from the history of modern existing more than 2,100 year, because of containing the nutrition enriched, the protein biological value contained can compare favourably with the flesh of fish, belong to complete protein, its amino acid ratio of components is better, the necessary amino acid of human body it nearly all have.In addition, the multiple nutrients also containing needed by human such as carbohydrate, phytoestrogen, lecithin, vegetable oil, mineral matters.The digestibility of human body to its protein only has 65%, and makes bean curd digestibility and can rise to 92%-95%.Thus bean curd has tonifying middle-Jiao and Qi, clearing heat and moistening dryness, promotes the production of body fluid to quench thirst, cleans the effects such as stomach.Modern medicine confirms, bean curd can effectively prevention of osteoporosis, breast cancer and prostatic generation, angiocardiopathy preventing, the probability of reduction breast cancer, anti-angiogenic, is of value to growing of brain, can be used as the effects such as the substitute of milk.Thus, deeply by our people, the liking of periphery various countries and the people of the world, be raw ripe all can, old children is all suitable, and health regimen, the delicacy excellent product prolonged life, have very high nutritive value and food-therapy health-care efficacy.
Vegetable protein has the functional characteristics such as good gelation, chewiness, elasticity and the transparency, adds in bean curd, does not affect the quality of bean curd, make a ball shaping, also can improve the nutrition of a ball, improve the content of its protein.
At present, not yet have the bean curd ball that direct quick-frozen is made, and vegetable protein carries out as adhesive the ball made of arranging in pairs or groups.In single vegetable protein, some amino acid contents are lower, and such as, in peanut protein and soybean protein, the content of methionine and glutamic acid is lower than walnut protein, and in soybean protein and walnut protein, lysine and histidine content are lower than peanut protein.In addition, the caking property of single albumen is not strong yet.Therefore, plant compound protein can play the effect of nutrition complement.
At present, oil crops albumen is by traditional handicraft and alkali extraction-acid precipitation preparation, and the present invention's vegetable protein used adopts reverse micelle method preparation, two kinds of albumen prepared are compared, and reverse micelle method prepares that the color and luster, dissolubility etc. of albumen is functional is obviously better than prepared by traditional handicraft.
Summary of the invention
in order to solve above technical problem, the invention provides a kind of rich in nutritive value, easily storing, a quickly iced bean-curd ball for good palatability, unique flavor, low price, instant.Meanwhile, its preparation method is provided.
Object of the present invention realizes by following technical scheme:
A bean curd ball provided by the invention, after bean curd is made fragment by employing, adds soybean protein, peanut protein and walnut protein prepared by reverse micelle method, add the product that flavouring is made.The formula (mass fraction) of quick-frozen fresh vegetables ball food provided by the invention is as follows: bean curd 50-70 part, soybean protein, 3-7 part; Peanut protein, 2-8 part; Walnut protein, 5-10 part; Flour 5-10 part, food salt 0.15-0.5 part, chickens' extract 0.05-0.3 part, bruised ginger 1-2 part, green onion end 1.5-4 part, zanthoxylum powder 0.5-1 part, ginger powder 0.5-1 part, moisture 15-25 part.
Plant compound protein contains rich in protein and amino acid, and the necessary amino acid of human body can be complementary, and nutritional labeling is comparatively complete, can improve nutritive value and the local flavor of vegetables, play the effect of health care.In addition, plant compound protein adds protein gel, can reduce the use of flour, increases the cohesive between bean curd.
Quickly iced bean-curd ball production method provided by the invention comprises the following steps:
(1) bean curd is made fragment, for subsequent use;
(2) be dissolved in the water of 65-85 DEG C by 3-7 part soybean protein, 2-8 part peanut protein and 5-10 part walnut protein, stir 20-30 minute, then homogeneous 60 seconds under 15MPa condition, obtains uniform protein dissolution liquid.The content difference >=87% of protein in soybean protein, peanut protein and walnut protein, the concentration of protein liquid is 12-16%;
(3) fillings preparation: by the bean curd fragment 50-70 part in step (1), add in the vegetable protein liquid of step (2), add flour 5-10 part more successively, food salt 0.15-0.5 part, chickens' extract 0.05-0.3 part, bruised ginger 1-2 part, green onion end 1.5-4 part, zanthoxylum powder 0.5-1 part, ginger powder 0.5-1 part, moisture 15-25 part, and stir and evenly mix;
(4) be molded as ball: by the fillings of above-mentioned preparation, put into forming machine and be molded as pellet;
(5) ball made in step (4) is entered the freezing 20-30 minute of freezing equipment;
(6) taken out by a ball for step (5), packaging warehouse-in, detects qualified can dispatching from the factory.
A bean curd compound protein ball of the present invention, is shaped, and high resilience, mouthfeel be soft, nutritious, the fragrance with soya bean uniqueness.Advantage of the present invention is, bean curd addition is high, and preferably add soybean protein, peanut protein and walnut protein prepared by reverse micelle, these albumen can form natural gel state, is conducive to ball and is shaped; The present invention is fried, and bhaji is made in quick-frozen, improves mouthfeel and the nutrition of a bean curd ball; In addition, plant compound protein has nutrition and health care effect, adds the nutritive value of bean curd, improves product competitiveness commercially.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated.
Embodiment 1
(1) bean curd without rotting is selected to make fragment, for subsequent use;
(2) be dissolved in the water of 65 DEG C by 7 portions of soybean proteins, 2 parts of peanut proteins and 5 parts of walnut proteins, stir 30 minutes, then homogeneous 60 seconds under 15MPa condition, obtains uniform protein dissolution liquid; The content difference >=87% of protein in soybean protein, peanut protein and walnut protein, the concentration of protein liquid is 15%;
(3) fillings preparation: by 70 parts, the bean curd fragment in step (1), add the vegetable protein liquid of step (2), then add 10 parts, flour successively, food salt 0.15 part, chickens' extract 0.05 part, bruised ginger 2 parts, 4 parts, green onion end, zanthoxylum powder 0.5 part, ginger powder 0.5 part, moisture 20 parts, and stir and evenly mix;
(4) be molded as ball: by the fillings of above-mentioned preparation, put into forming machine and be molded as pellet;
(5) by the ball that makes in step (4) into freezing equipment freezing 20 minutes;
(6) taken out by a ball for step (5), packaging warehouse-in, detects qualified can dispatching from the factory.
Embodiment 2
(1) bean curd without rotting is selected to make fragment, for subsequent use;
(2) be dissolved in the water of 75 DEG C by 3 portions of soybean proteins, 8 parts of peanut proteins and 10 parts of walnut proteins, stir 25 minutes, then homogeneous 60 seconds under 15MPa condition, obtains uniform protein dissolution liquid.The content difference >=87% of protein in soybean protein, peanut protein and walnut protein, the concentration of protein liquid is 12%.
(3) fillings preparation: by 50 parts, the bean curd fragment in step (1), add the vegetable protein liquid of step (2), then add 8 parts, flour successively, food salt 0.2 part, chickens' extract 0.15 part, bruised ginger 1.5 parts, 4 parts, green onion end, zanthoxylum powder 0.7 part, ginger powder 0.7 part, moisture 20 parts, and stir and evenly mix.
(4) be molded as ball: by the fillings of above-mentioned preparation, put into forming machine and be molded as pellet.
(5) ball made in step (4) is entered freezing equipment freezing 25 minutes.
(6) taken out by a ball for step (5), packaging warehouse-in, detects qualified can dispatching from the factory.
Embodiment 3
(1) the rotten bean curd of nothing is selected to make fragment, for subsequent use.
(2) be dissolved in the water of 85 DEG C by 5 portions of soybean proteins, 5 parts of peanut proteins and 8 parts of walnut proteins, stir 20 minutes, then homogeneous 60 seconds under 15MPa condition, obtains uniform protein dissolution liquid.The content difference >=87% of protein in soybean protein, peanut protein and walnut protein, the concentration of protein liquid is 10%.
(3) fillings preparation: by 60 parts, the bean curd fragment in step (1), add the vegetable protein liquid 22 parts of step (2), then add 5 parts, flour successively, food salt 0.5 part, chickens' extract 0.3 part, bruised ginger 2 parts, 3 parts, green onion end, zanthoxylum powder 1 part, ginger powder 1 part, moisture 20 parts, and stir and evenly mix.
(4) be molded as ball: by the fillings of above-mentioned preparation, put into forming machine and be molded as pellet.
(5) by the ball that makes in step (4) into freezing equipment freezing 30 minutes.
(6) taken out by a ball for step (5), packaging warehouse-in, detects qualified can dispatching from the factory.
Embodiment 4
Technical process and condition are with embodiment 1,2 and 3, and bean curd can also add the fruits and vegetables Ultramicro-powders such as Colored Pepper, carrot, violet cabbage, celery, is prepared into a color bean curd ball.
Claims (2)
1. a quickly iced bean-curd ball, is characterized in that, is prepared from by following raw material: bean curd 50-70 part; Soybean protein 3-7 part; Peanut protein 2-8 part; Walnut protein 5-10 part; Flour 5-10 part; Food salt 0.15-0.5 part; Chickens' extract 0.05-0.3 part; Bruised ginger 1-2 part; Green onion end 1.5-4 part; Zanthoxylum powder 0.5-1 part; Ginger powder 0.5-1 part; Moisture 15-25 part;
Described soybean protein, peanut protein, walnut protein are the albumen adopting reverse micelle method to prepare.
2. a preparation method for a quickly iced bean-curd ball according to claim 1, is characterized in that, be prepared from by following steps:
(1) bean curd is made fragment, for subsequent use;
(2) be dissolved in the water of 65-85 DEG C by 3-7 part soybean protein, 2-8 part peanut protein and 5-10 part walnut protein, stir 20-30 minute, then homogeneous 60 seconds under 15MPa condition, obtains uniform protein dissolution liquid; The content difference >=87% of protein in described soybean protein, peanut protein and walnut protein, the concentration of protein liquid is 12-16%;
(3) fillings preparation: by the bean curd fragment 50-70 part in step (1), add in the vegetable protein liquid of step (2), add flour 5-10 part more successively, food salt 0.15-0.5 part, chickens' extract 0.05-0.3 part, bruised ginger 1-2 part, green onion end 1.5-4 part, zanthoxylum powder 0.5-1 part, ginger powder 0.5-1 part, moisture 15-25 part, and stir and evenly mix;
(4) be molded as ball: by the fillings of above-mentioned preparation, put into forming machine and be molded as pellet;
(5) ball made in step (4) is entered the freezing 20-30 minute of freezing equipment; Pack and get final product.
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| CN201510301480.XA CN104957265A (en) | 2015-06-04 | 2015-06-04 | Quick-frozen bean curd ball and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661260A (en) * | 2016-01-22 | 2016-06-15 | 福建农林大学 | Edible mushroom nutrient vegetarian meat dumpling and production method |
| CN105707750A (en) * | 2016-01-22 | 2016-06-29 | 福建农林大学 | Dried sea shrimp-soybean protein meat balls and preparation method thereof |
| CN105707277A (en) * | 2016-01-22 | 2016-06-29 | 福建农林大学 | Nutritive vegetarian meat balls 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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| CN1685963A (en) * | 2005-06-07 | 2005-10-26 | 太原理工大学 | Manufacturing method of pure natural tofu food |
| CN103719913A (en) * | 2013-12-27 | 2014-04-16 | 山东禹王生态食业有限公司 | High-vegetable-protein nutritional frozen bean curd sausage and producing method thereof |
| CN104041838A (en) * | 2014-06-25 | 2014-09-17 | 山东佳士博食品有限公司 | Small stuffed ball and making method thereof |
| CN104171870A (en) * | 2014-08-13 | 2014-12-03 | 济南大学 | Quick-frozen vegetable balls and preparation method thereof |
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2015
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Patent Citations (4)
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| CN1685963A (en) * | 2005-06-07 | 2005-10-26 | 太原理工大学 | Manufacturing method of pure natural tofu food |
| CN103719913A (en) * | 2013-12-27 | 2014-04-16 | 山东禹王生态食业有限公司 | High-vegetable-protein nutritional frozen bean curd sausage and producing method thereof |
| CN104041838A (en) * | 2014-06-25 | 2014-09-17 | 山东佳士博食品有限公司 | Small stuffed ball and making method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661260A (en) * | 2016-01-22 | 2016-06-15 | 福建农林大学 | Edible mushroom nutrient vegetarian meat dumpling and production method |
| CN105707750A (en) * | 2016-01-22 | 2016-06-29 | 福建农林大学 | Dried sea shrimp-soybean protein meat balls and preparation method thereof |
| CN105707277A (en) * | 2016-01-22 | 2016-06-29 | 福建农林大学 | Nutritive vegetarian meat balls 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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