CN105230806A

CN105230806A - Making method for fish tofu

Info

Publication number: CN105230806A
Application number: CN201510814148.3A
Authority: CN
Inventors: 卢仁华
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-11-23
Filing date: 2015-11-23
Publication date: 2016-01-13

Abstract

The invention relates to a making method for fish tofu and belongs to the technical field of food processing. The making method solves the problem of taste and nutrition of traditional tofu. The making method mainly comprises the following steps that fresh fish, beans and gypsum powder are prepared; a steamer, a fish meat pounding machine, a sauce residue filter, a soybean milk machine, a food stirring machine and a tofu forming mold are needed; the fresh fish is stewed in water; the well-done fish and stewing juice are pounded together to obtain a meat residue mixture; the meat residue mixture is separated to obtain fish pomace and fish paste and kept at the temperature of 35 DEG C-50 DEG C for use; the beans, the water and the gypsum powder are mixed together to prepare soybean milk and kept at the temperature of 40 DEG C-55 DEG C for use; the soybean milk and the fish paste are mixed and stirred uniformly to obtain a fish paste and soybean milk mixture with the temperature of 35 DEG C-50 DEG C; the fish paste and soybean milk mixture is kept at the temperature of 35 DEG C-50 DEG C, placed into the tofu forming mold and made into fish paste and soybean milk mixed colloid with the temperature falling to 15 DEG C. The mixed colloid is fish tofu.

Description

A kind of preparation method of seafood bean curd

Technical field

The present invention relates to a kind of method adopting fresh fish and beans to make raw material making bean curd, belong to food processing technology field.

Background technology

Bean curd is modal bean product, also known as soft beancurd.Main production process one is slurrying, makes soya-bean milk by soybean; Two is solidification formings, and namely soya-bean milk is frozen into the gelinite containing large quantity of moisture under heat with the acting in conjunction of coagulating agent, i.e. bean curd.Bean curd is the primary raw material of China's vegetarian dishes, has just started to be difficult to eat in ancients' memory, through constantly transforming, welcomed by the people gradually, is described as " Vegetable meat " by people.Bean curd can be produced throughout the year, is not subject to seasonal restrictions, and therefore in Vegetable produce dull season, can adjust dish kind.Bean curd have south and bei-tofu divide.The main distinction select gypsum (or the halogen of ordering) number, south bean curd gypsum is less, and thus quality is delicate, and moisture is about 90%; Bei-tofu gypsum is more, and quality comparatively south bean curd is old, and moisture is at 85-88%.Bean curd is the traditional food of China, delicious and health.Bean curd generally with black soya bean, soya bean and peanut bean etc. containing protein higher beans, all can be used to make.

The main composition of bean curd is legumin matter, and protein is in aggregates through being hydrolyzed into gel phase interconnection knot, and this is the cause why bean curd can become monoblock.The colours white of traditional bean curd, the color of people to bean curd has had change in recent years, and that adds toner exactly, makes the color that bean curd becomes various, but its taste is substantially constant.Chemical toner can have certain harm to human body, so somebodies can expect that adding coloured water makes bean curd color change, such bean curd not only color changes, its taste also can only minor alteration to some extent, because if add other too much water or chip body, can affect the character of protein colloid, thus destroy the globality of bean curd, such bean curd is easy to loose when decocting and effect is cooked in impact.

Summary of the invention

In order to solve common beancurd sensory issues and the thin Kidney bean corruption cooking can not integrity issues, my invention's more fresh and tender a kind of bean curd of mouthfeel: seafood bean curd is the mixing tofu adopting the flesh of fish and beans jointly to make.

A kind of preparation method of seafood bean curd is undertaken by step below: making raw material one, used: fresh fish 250 parts, bean or pea 200 parts, land plaster 20 parts; Two, required main machine and instrument: steamer, the flesh of fish bruisher, slag sauce filter, soy bean milk making machine, food blending machine, tofu formation mold dish; Three, fresh fish de-scaling is cutd open after tripe cleaning is cleaned and put steamer into and cook, the water fish ratio 1:2 that boiling is used; Four, the fish after cooking is put together with gyle into food bruisher to carry out smashing to pieces and be mixed to get meat dregs mixing material, smash temperature 40 DEG C ~ 60 DEG C to pieces; Five, utilize slag sauce filter separator that meat dregs mixing material is carried out isolated by filtration and obtain fish pomace and alec, alec keeps temperature 35 DEG C ~ 50 DEG C for subsequent use; Six, by bean or pea and water 1:3 mix and pour soy bean milk making machine into together with land plaster and obtain beans oar in mass ratio, soya-bean milk keeps temperature 40 DEG C ~ 55 DEG C for subsequent use; Seven, will temperature 40 DEG C ~ 55 DEG C soya-bean milk be kept and keep the alec of temperature 35 DEG C ~ 50 DEG C mix being uniformly mixed by food blending machine, maintenance temperature 35 DEG C ~ 50 DEG C obtained alec soya-bean milk compound during stirring; Eight, keep temperature 35 DEG C ~ 50 DEG C to put into tofu formation mold dish fish meat paste soya-bean milk compound to be cooled to temperature less than 15 DEG C and to become alec soya-bean milk colloid mixture, this colloid mixture is seafood bean curd.

The beneficial effect of the preparation method of seafood bean curd is: a kind of preparation method of seafood bean curd adopts fresh fish and bean or pea to make a raw material, by being separated obtained alec by smashing to pieces after fresh fish slaking; Alec is mixed with soya-bean milk by the temperature combined by the protein-colloid be applicable to, then carries out cooling and make protein-bound water become colloid bean curd character.The seafood bean curd that the preparation method of seafood bean curd makes, had both kept the delicate character of bean curd, had also kept the bulk property of bean curd, maintained the delicate fragrance mouthfeel of bean or pea, further increased fresh glutinous mouthfeel and the nutrition of fresh fish.

Detailed description of the invention

Preferred embodiment (a dish bean curd) is to a kind of seafood beancurd making method further instruction below.

The preparation method of one dish seafood bean curd is undertaken by step below: making raw material one, used: fresh fish 250 grams, bean or pea 200 grams, land plaster 20 grams; Two, required main machine and instrument: steamer, the flesh of fish bruisher, slag sauce filter, soy bean milk making machine, food blending machine, tofu formation mold dish; Three, fresh fish de-scaling is cutd open after tripe cleaning is cleaned and put steamer into and cook, the water fish ratio 1:2 that boiling is used; Four, the fish after cooking is put together with gyle into food bruisher to carry out smashing to pieces and be mixed to get meat dregs mixing material, smash temperature 40 DEG C ~ 60 DEG C to pieces; Five, utilize slag sauce filter separator that meat dregs mixing material is carried out isolated by filtration and obtain fish pomace and alec, alec keeps temperature 35 DEG C ~ 50 DEG C for subsequent use; Six, by bean or pea and water 1:3 mix and pour soy bean milk making machine into together with land plaster and obtain beans oar in mass ratio, soya-bean milk keeps temperature 40 DEG C ~ 55 DEG C for subsequent use; Seven, will temperature 40 DEG C ~ 55 DEG C soya-bean milk be kept and keep the alec of temperature 35 DEG C ~ 50 DEG C mix being uniformly mixed by food blending machine, maintenance temperature 35 DEG C ~ 50 DEG C obtained alec soya-bean milk compound during stirring; Eight, keep temperature 35 DEG C ~ 50 DEG C to put into tofu formation mold dish fish meat paste soya-bean milk compound to be cooled to temperature less than 15 DEG C and to become alec soya-bean milk colloid mixture, this colloid mixture is seafood bean curd.

Claims

1. a preparation method for seafood bean curd, is characterized in that being undertaken by step below: making raw material one, used: fresh fish 250 parts, bean or pea 200 parts, land plaster 20 parts; Two, required main machine and instrument: steamer, the flesh of fish bruisher, slag sauce filter, soy bean milk making machine, food blending machine, tofu formation mold dish; Three, fresh fish de-scaling is cutd open after tripe cleaning is cleaned and put steamer into and cook, the water fish ratio 1:2 that boiling is used; Four, the fish after cooking is put together with gyle into food bruisher to carry out smashing to pieces and be mixed to get meat dregs mixing material, smash temperature 40 DEG C ~ 60 DEG C to pieces; Five, utilize slag sauce filter separator that meat dregs mixing material is carried out isolated by filtration and obtain fish pomace and alec, alec keeps temperature 35 DEG C ~ 50 DEG C for subsequent use; Six, by bean or pea and water 1:3 mix and pour soy bean milk making machine into together with land plaster and obtain beans oar in mass ratio, soya-bean milk keeps temperature 40 DEG C ~ 55 DEG C for subsequent use; Seven, will temperature 40 DEG C ~ 55 DEG C soya-bean milk be kept and keep the alec of temperature 35 DEG C ~ 50 DEG C mix being uniformly mixed by food blending machine, maintenance temperature 35 DEG C ~ 50 DEG C obtained alec soya-bean milk compound during stirring; Eight, keep temperature 35 DEG C ~ 50 DEG C to put into tofu formation mold dish fish meat paste soya-bean milk compound to be cooled to temperature less than 15 DEG C and to become alec soya-bean milk colloid mixture, this colloid mixture is seafood bean curd.