CN107318995A - A kind of chrysanthemum fish bean curd and its processing technology - Google Patents
A kind of chrysanthemum fish bean curd and its processing technology Download PDFInfo
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- CN107318995A CN107318995A CN201710408334.6A CN201710408334A CN107318995A CN 107318995 A CN107318995 A CN 107318995A CN 201710408334 A CN201710408334 A CN 201710408334A CN 107318995 A CN107318995 A CN 107318995A
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- yellow croaker
- bean curd
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 29
- 235000007516 Chrysanthemum Nutrition 0.000 title claims abstract description 19
- 244000297694 fish poison bean Species 0.000 title claims abstract description 19
- 238000005516 engineering process Methods 0.000 title abstract description 10
- 244000189548 Chrysanthemum x morifolium Species 0.000 title 1
- 241001596950 Larimichthys crocea Species 0.000 claims abstract description 31
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 25
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 25
- 241000723353 Chrysanthemum Species 0.000 claims abstract description 18
- 235000013599 spices Nutrition 0.000 claims abstract description 18
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 13
- 239000002773 nucleotide Substances 0.000 claims abstract description 13
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 13
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 13
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 13
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 12
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 12
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 11
- 239000008158 vegetable oil Substances 0.000 claims abstract description 11
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims description 40
- 235000013555 soy sauce Nutrition 0.000 claims description 20
- 230000001954 sterilising effect Effects 0.000 claims description 20
- 235000013547 stew Nutrition 0.000 claims description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 229940073490 sodium glutamate Drugs 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 10
- 210000001161 mammalian embryo Anatomy 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 238000012856 packing Methods 0.000 claims description 10
- 238000007493 shaping process Methods 0.000 claims description 10
- 241000196324 Embryophyta Species 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 5
- 239000000686 essence Substances 0.000 claims description 5
- 238000012946 outsourcing Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 101710094902 Legumin Proteins 0.000 claims 1
- 244000000231 Sesamum indicum Species 0.000 claims 1
- 235000003434 Sesamum indicum Nutrition 0.000 claims 1
- NEKNNCABDXGBEN-UHFFFAOYSA-L disodium;4-(4-chloro-2-methylphenoxy)butanoate;4-(2,4-dichlorophenoxy)butanoate Chemical compound [Na+].[Na+].CC1=CC(Cl)=CC=C1OCCCC([O-])=O.[O-]C(=O)CCCOC1=CC=C(Cl)C=C1Cl NEKNNCABDXGBEN-UHFFFAOYSA-L 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 3
- 239000011575 calcium Substances 0.000 abstract description 3
- 229910052791 calcium Inorganic materials 0.000 abstract description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000018102 proteins Nutrition 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 abstract description 2
- 208000001132 Osteoporosis Diseases 0.000 abstract description 2
- 229930003316 Vitamin D Natural products 0.000 abstract description 2
- 206010047626 Vitamin D Deficiency Diseases 0.000 abstract description 2
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 abstract description 2
- 239000002253 acid Substances 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 201000010099 disease Diseases 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 229930182817 methionine Natural products 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 235000010755 mineral Nutrition 0.000 abstract description 2
- 238000002560 therapeutic procedure Methods 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 235000019166 vitamin D Nutrition 0.000 abstract description 2
- 239000011710 vitamin D Substances 0.000 abstract description 2
- 150000003710 vitamin D derivatives Chemical class 0.000 abstract description 2
- 229940046008 vitamin d Drugs 0.000 abstract description 2
- 206010039984 Senile osteoporosis Diseases 0.000 abstract 1
- 241000251468 Actinopterygii Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 241000628997 Flos Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000010773 plant oil Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention belongs to the processing and manufacturing field of food, and in particular to a kind of chrysanthemum fish bean curd and its processing technology, be made up of following raw material：Yellow croaker, soybean protein, white sesameseed, vegetable oil, salt, monosodium glutamate, potassium sorbate, 5 the sapidity nucleotide disodiums, essence, white granulated sugar, spice, water.Beneficial effects of the present invention：Chrysanthemum fish bean curd delicious flavour, can improve a poor appetite；Yellow croaker contains abundant protein, minerals and vitamins, there is good benefiting action to human body, for having a delicate constitution and be middle-aged and old, and edible yellow croaker can receive good food therapy effect；Methionine content is less in bean curd, and yellow croaker vivo acid content is enriched very much.Bean curd calcic is more, and contains vitamin D in yellow croaker, and both eat in conjunction, can improve absorptivity of the human body to calcium, a variety of diseases such as pre- child-resistant vitamin D deficiency, senile osteoporosis disease.
Description
Technical field
The invention belongs to the processing and manufacturing field of food, and in particular to a kind of chrysanthemum fish bean curd and its processing technology.
Background technology
Soybean curd nutrition enriches, containing various trace elements necessary to the human bodies such as iron, calcium, phosphorus, magnesium, also containing carbohydrate, plant
Oil and abundant high-quality protein, have the laudatory title of " Vegetable meat ".With expanding economy and the raising of living standards of the people, people
Requirement to food is improved constantly, and the requirement for surimi product is also synchronously improved, and conventional articles such as fish ball, dried fish floss etc. are simply eaten
Product, from taste, nutritive value and additional function, on all can not meet the more demands of consumer.
The content of the invention
The present invention in order to solve problem mentioned above there is provided a kind of nutritious, excellent in taste chrysanthemum fish bean curd and
Its processing technology.
The present invention is achieved through the following technical solutions：
A kind of chrysanthemum fish bean curd, is made up of the raw material of following parts by weight：30 ~ 40 parts of yellow croaker, 40 ~ 50 parts of soybean protein, Bai Zhi
5 ~ 8 parts of fiber crops, 5 ~ 10 parts of vegetable oil, 1 ~ 5 part of salt, 0.5 ~ 1 part of monosodium glutamate, 0.2 ~ 0.5 part of potassium sorbate, 5- the sapidity nucleotide disodiums
0.2 ~ 0.5 part, 0.2 ~ 0.5 part of sodium glutamate, 0.5 ~ 1 part of essence, 1 ~ 5 part of white granulated sugar, 1.5 ~ 2 parts of spice, 10 ~ 15 parts of water.
As preferred technical scheme, a kind of chrysanthemum fish bean curd is made up of the raw material of following parts by weight：35 parts of yellow croaker,
45 parts of soybean protein, 7 parts of white sesameseed, 8 parts of vegetable oil, 3 parts of salt, 0.7 part of monosodium glutamate, 0.4 part of potassium sorbate, 5- flavour nucleotides two
0.4 part of sodium, 0.3 part of sodium glutamate, 0.7 part of essence, 4 parts of white granulated sugar, 1.7 parts of spice, 13 parts of water.
The invention provides the processing technology of above-mentioned chrysanthemum fish bean curd, comprise the following steps：
1）Dispensing：Yellow croaker is picked into thorn to blend, then yellow croaker, soybean protein, white sesameseed, water raw material are weighed by weight, are stirred
Mix well mixed；
2）Embryo processed：Embryo mould processed is fed the mixture into, curable type is suppressed；
3）Steam：The material of shaping is inserted in steamer and steams 15 ~ 20min shapings；
4）It is fried：Material after cooking is stood after 25 ~ 35min, and fried 30S ~ 40S, pulls out and drain at 160 ~ 175 DEG C；
5）Stew in soy sauce：Material after draining is put into stew in soy sauce tank, vegetable oil, salt, monosodium glutamate, potassium sorbate, essence, white granulated sugar is added
Carry out stew in soy sauce；
6）Drying：Material after stew in soy sauce is inserted into 30 ~ 50 DEG C of stopping 20min in drying plant, dried；
7）Spice：Material is placed in blender, addition sodium glutamate, 5- the sapidity nucleotide disodiums, spice mixing are stirred evenly；
8）Interior bag：Pack packaging is wrapped inside in material；
9）Sterilization：Material after inner packing is inserted in autoclave sterilization kettle, 120 ~ 130 DEG C of sterilization temperature, the time 35 ~
45min；
10）Outsourcing：Material after sterilizing carries out outer packing, yellow croaker tofu product.
Beneficial effects of the present invention：Chrysanthemum fish bean curd delicious flavour, can improve a poor appetite；Yellow croaker contain abundant protein,
Minerals and vitamins, there is good benefiting action to human body, for having a delicate constitution and be middle-aged and old, and edible yellow croaker can receive
Good food therapy effect；Methionine content is less in bean curd, and yellow croaker vivo acid content is enriched very much.Bean curd calcic compared with
Many, and contain vitamin D in yellow croaker, both eat in conjunctions, can improve absorptivity of the human body to calcium, pre- child-resistant vitamin D deficiency, always
A variety of diseases such as year people's osteoporosis.
Embodiment
Embodiment 1
A kind of chrysanthemum fish bean curd, is made up of the raw material of following parts by weight：35 parts of yellow croaker, 45 parts of soybean protein, 7 parts of white sesameseed,
8 parts of vegetable oil, 3 parts of salt, 0.7 part of monosodium glutamate, 0.4 part of potassium sorbate, 0.4 part of 5- the sapidity nucleotide disodiums, 0.3 part of sodium glutamate,
0.7 part of essence, 4 parts of white granulated sugar, 1.7 parts of spice, 13 parts of water.
The invention provides the processing technology of above-mentioned chrysanthemum fish bean curd, comprise the following steps：
1）Dispensing：Yellow croaker is picked into thorn to blend, then yellow croaker, soybean protein, white sesameseed, water raw material are weighed by weight, are stirred
Mix well mixed；
2）Embryo processed：Embryo mould processed is fed the mixture into, curable type is suppressed；
3）Steam：The material of shaping is inserted in steamer and steams 18min shapings；
4）It is fried：Material after cooking is stood after 20min, and fried 35S, pulls out and drain at 170 DEG C；
5）Stew in soy sauce：Material after draining is put into stew in soy sauce tank, vegetable oil, salt, monosodium glutamate, potassium sorbate, essence, white granulated sugar is added
Carry out stew in soy sauce；
6）Drying：Material after stew in soy sauce is inserted into 40 DEG C of stopping 20min in drying plant, dried；
7）Spice：Material is placed in blender, addition sodium glutamate, 5- the sapidity nucleotide disodiums, spice mixing are stirred evenly；
8）Interior bag：Pack packaging is wrapped inside in material；
9）Sterilization：Material after inner packing is inserted in autoclave sterilization kettle, 125 DEG C of sterilization temperature, time 40min；
10）Outsourcing：Material after sterilizing carries out outer packing, yellow croaker tofu product.
Embodiment 2
A kind of chrysanthemum fish bean curd is made up of the raw material of following parts by weight：30 parts of yellow croaker, 40 parts of soybean protein, 5 parts of white sesameseed, plant
5 parts of thing oil, 1 part of salt, 0.5 part of monosodium glutamate, 0.2 part of potassium sorbate, 0.2 part of 5- the sapidity nucleotide disodiums, 0.2 part of sodium glutamate, perfume
0.5 part of essence, 1 part of white granulated sugar, 1.5 parts of spice, 10 parts of water.
The invention provides the processing technology of above-mentioned chrysanthemum fish bean curd, comprise the following steps：
1）Dispensing：Yellow croaker is picked into thorn to blend, then yellow croaker, soybean protein, white sesameseed, water raw material are weighed by weight, are stirred
Mix well mixed；
2）Embryo processed：Embryo mould processed is fed the mixture into, curable type is suppressed；
3）Steam：The material of shaping is inserted in steamer and steams 15min shapings；
4）It is fried：Material after cooking is stood after 25min, and fried 30S, pulls out and drain at 160 DEG C；
5）Stew in soy sauce：Material after draining is put into stew in soy sauce tank, vegetable oil, salt, monosodium glutamate, potassium sorbate, essence, white granulated sugar is added
Carry out stew in soy sauce；
6）Drying：Material after stew in soy sauce is inserted into 30 DEG C of stopping 20min in drying plant, dried；
7）Spice：Material is placed in blender, addition sodium glutamate, 5- the sapidity nucleotide disodiums, spice mixing are stirred evenly；
8）Interior bag：Pack packaging is wrapped inside in material；
9）Sterilization：Material after inner packing is inserted in autoclave sterilization kettle, 120 DEG C of sterilization temperature, time 35min；
10）Outsourcing：Material after sterilizing carries out outer packing, yellow croaker tofu product.
Embodiment 3
A kind of chrysanthemum fish bean curd is made up of the raw material of following parts by weight：40 parts of yellow croaker, 50 parts of soybean protein, 8 parts of white sesameseed, plant
10 parts of thing oil, 5 parts of salt, 1 part of monosodium glutamate, 0.5 part of potassium sorbate, 0.5 part of 5- the sapidity nucleotide disodiums, 0.5 part of sodium glutamate, essence
1 part, 5 parts of white granulated sugar, 2 parts of spice, 15 parts of water.
The invention provides the processing technology of above-mentioned chrysanthemum fish bean curd, comprise the following steps：
1）Dispensing：Yellow croaker is picked into thorn to blend, then yellow croaker, soybean protein, white sesameseed, water raw material are weighed by weight, are stirred
Mix well mixed；
2）Embryo processed：Embryo mould processed is fed the mixture into, curable type is suppressed；
3）Steam：The material of shaping is inserted in steamer and steams 20min shapings；
4）It is fried：Material after cooking is stood after 35min, and fried 40S, pulls out and drain at 175 DEG C；
5）Stew in soy sauce：Material after draining is put into stew in soy sauce tank, vegetable oil, salt, monosodium glutamate, potassium sorbate, essence, white granulated sugar is added
Carry out stew in soy sauce；
6）Drying：Material after stew in soy sauce is inserted into 50 DEG C of stopping 20min in drying plant, dried；
7）Spice：Material is placed in blender, addition sodium glutamate, 5- the sapidity nucleotide disodiums, spice mixing are stirred evenly；
8）Interior bag：Pack packaging is wrapped inside in material；
9）Sterilization：Material after inner packing is inserted in autoclave sterilization kettle, 130 DEG C of sterilization temperature, time 45min；
10）Outsourcing：Material after sterilizing carries out outer packing, yellow croaker tofu product.
Claims (3)
1. a kind of chrysanthemum fish bean curd, is made up of the raw material of following parts by weight：It is 30 ~ 40 parts of yellow croaker, 40 ~ 50 parts of soybean protein, white
5 ~ 8 parts of sesame, 5 ~ 10 parts of vegetable oil, 1 ~ 5 part of salt, 0.5 ~ 1 part of monosodium glutamate, 0.2 ~ 0.5 part of potassium sorbate, 5- the sapidity nucleotide disodiums
0.2 ~ 0.5 part, 0.2 ~ 0.5 part of sodium glutamate, 0.5 ~ 1 part of essence, 1 ~ 5 part of white granulated sugar, 1.5 ~ 2 parts of spice, 10 ~ 15 parts of water.
2. a kind of chrysanthemum fish bean curd according to claim 1, is made up of the raw material of following parts by weight：It is 35 parts of yellow croaker, big
45 parts of legumin, 7 parts of white sesameseed, 8 parts of vegetable oil, 3 parts of salt, 0.7 part of monosodium glutamate, 0.4 part of potassium sorbate, 5- the sapidity nucleotide disodiums
0.4 part, 0.3 part of sodium glutamate, 0.7 part of essence, 4 parts of white granulated sugar, 1.7 parts of spice, 13 parts of water.
3. a kind of chrysanthemum fish bean curd as claimed in claim 1 or 2, it is characterised in that comprise the following steps：
1）Dispensing：Yellow croaker is picked into thorn to blend, then yellow croaker, soybean protein, white sesameseed, water raw material are weighed by weight, are stirred
Mix well mixed；
2）Embryo processed：Embryo mould processed is fed the mixture into, curable type is suppressed；
3）Steam：The material of shaping is inserted in steamer and steams 15 ~ 20min shapings；
4）It is fried：Material after cooking is stood after 25 ~ 35min, and fried 30S ~ 40S, pulls out and drain at 160 ~ 175 DEG C；
5）Stew in soy sauce：Material after draining is put into stew in soy sauce tank, vegetable oil, salt, monosodium glutamate, potassium sorbate, essence, white granulated sugar is added
Carry out stew in soy sauce；
6）Drying：Material after stew in soy sauce is inserted into 30 ~ 50 DEG C of stopping 20min in drying plant, dried；
7）Spice：Material is placed in blender, addition sodium glutamate, 5- the sapidity nucleotide disodiums, spice mixing are stirred evenly；
8）Interior bag：Pack packaging is wrapped inside in material；
9）Sterilization：Material after inner packing is inserted in autoclave sterilization kettle, 120 ~ 130 DEG C of sterilization temperature, the time 35 ~
45min；
10）Outsourcing：Material after sterilizing carries out outer packing, yellow croaker tofu product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710408334.6A CN107318995A (en) | 2017-06-02 | 2017-06-02 | A kind of chrysanthemum fish bean curd and its processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710408334.6A CN107318995A (en) | 2017-06-02 | 2017-06-02 | A kind of chrysanthemum fish bean curd and its processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107318995A true CN107318995A (en) | 2017-11-07 |
Family
ID=60194210
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710408334.6A Pending CN107318995A (en) | 2017-06-02 | 2017-06-02 | A kind of chrysanthemum fish bean curd and its processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107318995A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110169461A (en) * | 2019-07-03 | 2019-08-27 | 邵阳学院 | A kind of abalone bean curd and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397769A (en) * | 2014-12-11 | 2015-03-11 | 福建海壹食品饮料有限公司 | Constant-temperature circulating instant fish tofu and preparation method thereof |
| CN105145865A (en) * | 2015-10-19 | 2015-12-16 | 香驰控股有限公司 | Production method of spicy fish dried bean curds |
-
2017
- 2017-06-02 CN CN201710408334.6A patent/CN107318995A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397769A (en) * | 2014-12-11 | 2015-03-11 | 福建海壹食品饮料有限公司 | Constant-temperature circulating instant fish tofu and preparation method thereof |
| CN105145865A (en) * | 2015-10-19 | 2015-12-16 | 香驰控股有限公司 | Production method of spicy fish dried bean curds |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110169461A (en) * | 2019-07-03 | 2019-08-27 | 邵阳学院 | A kind of abalone bean curd and preparation method thereof |
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Application publication date: 20171107 |