CN109874856A - One grows tea polypeptide fish bean curd and preparation method thereof - Google Patents
One grows tea polypeptide fish bean curd and preparation method thereof Download PDFInfo
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- CN109874856A CN109874856A CN201910213441.2A CN201910213441A CN109874856A CN 109874856 A CN109874856 A CN 109874856A CN 201910213441 A CN201910213441 A CN 201910213441A CN 109874856 A CN109874856 A CN 109874856A
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- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 121
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 87
- 229920001184 polypeptide Polymers 0.000 title claims abstract description 86
- 102000004196 processed proteins & peptides Human genes 0.000 title claims abstract description 86
- 244000297694 fish poison bean Species 0.000 title claims abstract description 85
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 244000269722 Thea sinensis Species 0.000 title abstract description 79
- 241001635206 Conger conger Species 0.000 claims abstract description 43
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 34
- 244000068988 Glycine max Species 0.000 claims abstract description 32
- 102000004190 Enzymes Human genes 0.000 claims abstract description 31
- 108090000790 Enzymes Proteins 0.000 claims abstract description 31
- 150000003839 salts Chemical class 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 229920002472 Starch Polymers 0.000 claims abstract description 24
- 235000019698 starch Nutrition 0.000 claims abstract description 24
- 239000008107 starch Substances 0.000 claims abstract description 24
- 230000009172 bursting Effects 0.000 claims abstract description 22
- 238000009835 boiling Methods 0.000 claims abstract description 14
- 238000010411 cooking Methods 0.000 claims abstract description 12
- 238000004108 freeze drying Methods 0.000 claims abstract description 12
- 238000007605 air drying Methods 0.000 claims abstract 2
- 239000002002 slurry Substances 0.000 claims description 48
- 241000251468 Actinopterygii Species 0.000 claims description 6
- 241001122767 Theaceae Species 0.000 claims 11
- 230000002528 anti-freeze Effects 0.000 abstract description 5
- 235000013616 tea Nutrition 0.000 description 72
- 238000010009 beating Methods 0.000 description 10
- 238000001035 drying Methods 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 6
- 238000012545 processing Methods 0.000 description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
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- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
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- 238000005259 measurement Methods 0.000 description 2
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- 235000013580 sausages Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
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- 244000046052 Phaseolus vulgaris Species 0.000 description 1
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- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 description 1
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Abstract
Grow tea polypeptide fish bean curd and preparation method thereof the present invention relates to one, tea polypeptide fish bean curd its mainly include 10~15 parts and 2~4 portions 0.1~0.2 part of tea polypeptide, 0.1~0.2 part of soybean peptide, 70~85 parts of sea eel gruels, 0.2~0.4 part of TG enzyme, starch salt；Preparation method are as follows: after sea eel gruel freeze-drying, it beats in bursting and sequentially adds salt, water and TG enzyme, beat the 70 DEG C of 8~12min of boiling under vacuum that burst later, soybean peptide is added at less than 50 DEG C, it is put into grinder and grinds, and standing 10~after twenty minutes, tea polypeptide is added and starch is mixed into paste；100 DEG C of 5~10min of vacuum cooking obtain fish bean curd to cure；Obtained fish bean curd is immersed in 30~120min in tea polypeptide solution, 50~60 DEG C of heated-air dryings obtain tea polypeptide fish bean curd after taking-up.Fish bean curd of the present invention is without fishy smell and has high water retention characteristic and antifreeze properties.
Description
Technical field
The present invention relates to a kind of fish bean curds, and in particular to one grows tea polypeptide fish bean curd and preparation method thereof.
Background technique
The taste of existing fish bean curd is single, has fishlike smell, it is difficult to like for most people；In addition, fish bean curd is as fish
Meat is after refrigeration or cold storage, the problems such as being easy to appear dehydration, fish bean curd taste bad.
Summary of the invention
(1) technical problems to be solved
In order to solve the above problem of the prior art, the present invention provides a kind of no fishy smell and has high water retention characteristic and freeze proof
The tea polypeptide fish bean curd of characteristic；
Correspondingly, the present invention provides a kind of no fishy smell and the tea polypeptide fish bean curd with high water retention characteristic and antifreeze properties
Preparation method.
(2) technical solution
In order to achieve the above object, the main technical schemes that the present invention uses include:
One grows tea polypeptide fish bean curd, mainly includes following components: tea polypeptide, soybean peptide, sea eel gruel, TG enzyme and salt.
Tea polypeptide, soybean peptide in this programme can make minced fillet deodorization, and assign light tea smell；Tea polypeptide, soybean peptide
Crosslinking is generated and under the action of TG enzyme with the mixing of minced fillet albumen, improves this programme fish bean curd in refrigeration or cold storage
Water retention prevents the loss of moisture.
In the preferred scheme of tea polypeptide fish bean curd of the present invention, tea polypeptide fish bean curd is mainly comprised the following components in parts by weight:
0.1~0.2 part of tea polypeptide, 0.1~0.2 part of soybean peptide, 70~85 parts of sea eel gruels, 0.2~0.4 part of TG enzyme, 10~15 parts of starch
With 2~4 portions of salt.
The present invention provides a preparation method for growing tea polypeptide fish bean curd comprising following steps:
S1: after sea eel gruel freeze-drying, beating and sequentially add salt, water and TG enzyme in bursting, after the routed 20~25min in arena
To minced fillet slurry；
S2: by the lower 70 DEG C of 8~12min of boiling of obtained minced fillet slurry vacuum, the minced fillet slurry just cured；
S3: soybean peptide is added at less than 50 DEG C in the minced fillet slurry just cured, is put into grinder and grinds, and stand 10
~after twenty minutes, tea polypeptide is added and starch is mixed into paste；
S4:100 DEG C of 5~10min of vacuum cooking obtains fish bean curd to cure；
S5: being immersed in 30~120min in tea polypeptide solution for obtained fish bean curd, 50~60 DEG C of hot air dryings after taking-up
It is dry to obtain tea polypeptide fish bean curd.
This programme by sea eel gruel be freeze-dried after, beat burst in sequentially add salt, water and TG enzyme, it is therefore an objective to make sea eel gruel with
Heat simultaneously makes sea eel gruel albuminous degeneration obtain flavor substance in salt friction, make sea eel gruel discharge from cell the Free water of part with
Sea eel gruel small molecular protein and other water-soluble substances are subsequently added into water and TG enzyme after salt 2min is added, and burst in continuous beat
In, sea eel gruel is acted on, the part small molecular protein released is made preferentially with TG enzyme reaction, to generate the strong denaturation egg of water-retaining property
It is white, continue to beat and burst until generating elasticity and the strong minced fillet slurry of water retention property；By the boiling under vacuum of minced fillet slurry, make resulting
The albumen curing not exclusively denaturation of minced fillet slurry, guarantees that moisture does not evaporate, and is subsequently added into soybean peptide, and soybean peptide is to buy in the market
Soy peptide powder, being placed in grinder for soy peptide powder is added and grinds, the minced fillet slurry just cured is broken up and smashed by grinding, greatly
Bean powder comes into full contact with minced fillet albumen, under the interior heat that grinding generates, reacts, and stand 10~20 minutes, it is more that tea is added
Peptide and soybean peptide synergy finally make obtained fish bean curd have good antifreeze properties, elasticity in cold storage.
In the preferred technical solution of preparation method of tea polypeptide fish bean curd of the present invention, in step S1, the content of the water of addition
It is the 15~30% of cold dry rear sea eel gruel weight.
In the preferred technical solution of preparation method of tea polypeptide fish bean curd of the present invention, in step S5, the tea polypeptide is molten
Liquid concentration is 30~50mg/L.
(3) beneficial effect
Compared with prior art, the beneficial effects of the present invention are:
1. the present invention passes through the synergy of soybean peptide, tea polypeptide and minced fillet albumen, make fish bean curd that there is high water retention characteristic
And antifreeze properties.
2. fish bean curd of the present invention is not added with artificial foods' additive, and energy deodorization, and can assign its light tea smell.
3. the present invention compared with fish bean curd in the prior art, has preferably elasticity, chewiness.
Specific embodiment
In order to preferably explain the present invention, in order to understand, below by specific embodiment, present invention work is retouched in detail
It states.
The extracting method of tea polypeptide are as follows: green tea is added by quality solid-liquid ratio for 1:20 to the enzyme activity of green tea material quality 0.5%
Power is 50,000 u/g neutral proteinases, and 40 DEG C of enzymatic hydrolysis 1h, boiling water bath enzyme deactivation 10min are cooled to room temperature, and supernatant, which is collected by centrifugation, is
Enzyme-extracting solution carries out ultrafiltration with the ultrafiltration membrane that molecular cut off is 10KD, takes filtered solution to be concentrated in vacuo at 45 DEG C, Zhi Houzhen
Vacuum freecing-dry obtains tea polypeptide.
Embodiment 1:
One grows tea polypeptide fish bean curd, mainly comprises the following components in parts by weight: 0.1 part of tea polypeptide, 0.1 part of soybean peptide,
10 parts and 2 portions 70 parts of sea eel gruels, 0.2 part of TG enzyme, starch salt.It is specific the preparation method comprises the following steps:
S1: after sea eel gruel freeze-drying, sea eel is rotten after beating the salt for sequentially adding above-mentioned corresponding parts by weight in bursting, drying
15% water and TG enzyme of weight are beaten and obtain minced fillet slurry after bursting；
S2: by the lower 70 DEG C of boiling 8min of obtained minced fillet slurry vacuum, the minced fillet slurry just cured；
S3: soybean peptide is added at less than 20 DEG C in the minced fillet slurry just cured, is put into grinder and grinds, and stand 10
After minute, tea polypeptide is added and starch is mixed into paste；
S4:100 DEG C of vacuum cooking 5min obtains fish bean curd to cure；
S5: it is 30min in 30mg/L tea polypeptide solution, 50 DEG C of hot winds after taking-up that obtained fish bean curd, which is immersed in concentration,
Fish bean curd surface moisture is set to be dried to obtain tea polypeptide fish bean curd.
Embodiment 2:
One grows tea polypeptide fish bean curd, mainly comprises the following components in parts by weight: 0.2 part of tea polypeptide, 0.2 part of soybean peptide,
15 parts and 4 portions 85 parts of sea eel gruels, 0.4 part of TG enzyme, starch salt.It is specific the preparation method comprises the following steps:
S1: after sea eel gruel freeze-drying, sea eel is rotten after beating the salt for sequentially adding above-mentioned corresponding parts by weight in bursting, drying
30% water and TG enzyme of weight are beaten and obtain minced fillet slurry after bursting；
S2: by the lower 70 DEG C of boiling 12min of obtained minced fillet slurry vacuum, the minced fillet slurry just cured；
S3: soybean peptide is added at 46 DEG C in the minced fillet slurry just cured, is put into grinder and grinds, and stand 20 minutes
Afterwards, tea polypeptide is added and starch is mixed into paste；
S4:100 DEG C of vacuum cooking 10min obtains fish bean curd to cure；
S5: it is 120min in 50mg/L tea polypeptide solution, 60 DEG C of heat after taking-up that obtained fish bean curd, which is immersed in concentration,
Wind makes fish bean curd surface moisture be dried to obtain tea polypeptide fish bean curd.
Embodiment 3:
One grows tea polypeptide fish bean curd, mainly comprises the following components in parts by weight: 0.15 part of tea polypeptide, 0.15 portion of soybean
13 parts and 3 portions peptide, 80 parts of sea eel gruels, 0.3 part of TG enzyme, starch salt.It is specific the preparation method comprises the following steps:
S1: after sea eel gruel freeze-drying, sea eel is rotten after beating the salt for sequentially adding above-mentioned corresponding parts by weight in bursting, drying
20% water and TG enzyme of weight are beaten and obtain minced fillet slurry after bursting；
S2: by the lower 70 DEG C of boiling 10min of obtained minced fillet slurry vacuum, the minced fillet slurry just cured；
S3: soybean peptide is added at 10 DEG C in the minced fillet slurry just cured, is put into grinder and grinds, and stand 15 minutes
Afterwards, tea polypeptide is added and starch is mixed into paste；
S4:100 DEG C of vacuum cooking 8min obtains fish bean curd to cure；
S5: it is 80min in 40mg/L tea polypeptide solution, 55 DEG C of hot winds after taking-up that obtained fish bean curd, which is immersed in concentration,
Fish bean curd surface moisture is set to be dried to obtain tea polypeptide fish bean curd.
Embodiment 4:
One grows tea polypeptide fish bean curd, mainly comprises the following components in parts by weight: 0.2 part of tea polypeptide, 0.15 part of soybean peptide,
14 parts and 2 portions 70 parts of sea eel gruels, 0.4 part of TG enzyme, starch salt.It is specific the preparation method comprises the following steps:
S1: after sea eel gruel freeze-drying, sea eel is rotten after beating the salt for sequentially adding above-mentioned corresponding parts by weight in bursting, drying
30% water and TG enzyme of weight are beaten and obtain minced fillet slurry after bursting；
S2: by the lower 70 DEG C of boiling 11min of obtained minced fillet slurry vacuum, the minced fillet slurry just cured；
S3: soybean peptide is added at 25 DEG C in the minced fillet slurry just cured, is put into grinder and grinds, and stand 10 minutes
Afterwards, tea polypeptide is added and starch is mixed into paste；
S4:100 DEG C of vacuum cooking 10min obtains fish bean curd to cure；
S5: it is 30min in 35mg/L tea polypeptide solution, 60 DEG C of hot winds after taking-up that obtained fish bean curd, which is immersed in concentration,
Fish bean curd surface moisture is set to be dried to obtain tea polypeptide fish bean curd.
Embodiment 5:
One grows tea polypeptide fish bean curd, mainly comprises the following components in parts by weight: 0.1 part of tea polypeptide, 0.2 part of soybean peptide,
15 parts and 3 portions 77 parts of sea eel gruels, 0.2 part of TG enzyme, starch salt.It is specific the preparation method comprises the following steps:
S1: after sea eel gruel freeze-drying, sea eel is rotten after beating the salt for sequentially adding above-mentioned corresponding parts by weight in bursting, drying
15% water and TG enzyme of weight are beaten and obtain minced fillet slurry after bursting；
S2: by the lower 70 DEG C of boiling 12min of obtained minced fillet slurry vacuum, the minced fillet slurry just cured；
S3: soybean peptide is added at 36 DEG C in the minced fillet slurry just cured, is put into grinder and grinds, and stand 16 minutes
Afterwards, tea polypeptide is added and starch is mixed into paste；
S4:100 DEG C of vacuum cooking 5min obtains fish bean curd to cure；
S5: it is 80min in 50mg/L tea polypeptide solution, 50 DEG C of hot winds after taking-up that obtained fish bean curd, which is immersed in concentration,
Fish bean curd surface moisture is set to be dried to obtain tea polypeptide fish bean curd.
Embodiment 6:
One grows tea polypeptide fish bean curd, mainly comprises the following components in parts by weight: 0.15 part of tea polypeptide, 0.1 part of soybean peptide,
10 parts and 4 portions 85 parts of sea eel gruels, 0.3 part of TG enzyme, starch salt.It is specific the preparation method comprises the following steps:
S1: after sea eel gruel freeze-drying, sea eel is rotten after beating the salt for sequentially adding above-mentioned corresponding parts by weight in bursting, drying
20% water and TG enzyme of weight are beaten and obtain minced fillet slurry after bursting；
S2: by the lower 70 DEG C of boiling 8min of obtained minced fillet slurry vacuum, the minced fillet slurry just cured；
S3: soybean peptide is added at 30 DEG C in the minced fillet slurry just cured, is put into grinder and grinds, and stand 20 minutes
Afterwards, tea polypeptide is added and starch is mixed into paste；
S4:100 DEG C of vacuum cooking 8min obtains fish bean curd to cure；
S5: it is 120min in 30mg/L tea polypeptide solution that obtained fish bean curd, which is immersed in concentration, takes out 55 DEG C of hot winds
Fish bean curd surface moisture is set to be dried to obtain tea polypeptide fish bean curd.
Comparative example 1: the difference with embodiment is to be not added with tea polypeptide
One grows tea polypeptide fish bean curd, mainly comprises the following components in parts by weight: 0.15 part of soybean peptide, 70 parts of sea eel gruels,
14 parts and 2 portions 0.4 part of TG enzyme, starch salt.It is specific the preparation method comprises the following steps:
S1: after sea eel gruel freeze-drying, sea eel is rotten after beating the salt for sequentially adding above-mentioned corresponding parts by weight in bursting, drying
30% water and TG enzyme of weight are beaten and obtain minced fillet slurry after bursting；
S2: by the lower 70 DEG C of boiling 11min of obtained minced fillet slurry vacuum, the minced fillet slurry just cured；
S3: soybean peptide is added at 25 DEG C in the minced fillet slurry just cured, is put into grinder and grinds, and stand 10 minutes
Afterwards, tea polypeptide is added and starch is mixed into paste；
S4:100 DEG C of vacuum cooking 10min is to cure, and 60 DEG C of hot winds make fish bean curd surface moisture be dried to obtain fish after taking-up
Bean curd.
Comparative example 2: the difference with embodiment is to be not added with soybean peptide
One grows tea polypeptide fish bean curd, mainly comprises the following components in parts by weight: 0.2 part of tea polypeptide, 70 parts of sea eel gruels,
14 parts and 2 portions 0.4 part of TG enzyme, starch salt.It is specific the preparation method comprises the following steps:
S1: after sea eel gruel freeze-drying, sea eel is rotten after beating the salt for sequentially adding above-mentioned corresponding parts by weight in bursting, drying
30% water and TG enzyme of weight are beaten and obtain minced fillet slurry after bursting；
S2: by the lower 70 DEG C of boiling 11min of obtained minced fillet slurry vacuum, the minced fillet slurry just cured；
S3: by the minced fillet slurry just cured at 25 DEG C, being put into grinder and grind, and stands after ten minutes, and tea is added
Polypeptide and starch are mixed into paste；
S4:100 DEG C of vacuum cooking 10min obtains fish bean curd to cure；
S5: it is 30min in 35mg/L tea polypeptide solution, 60 DEG C of hot winds after taking-up that obtained fish bean curd, which is immersed in concentration,
Fish bean curd surface moisture is set to be dried to obtain tea polypeptide fish bean curd.
Comparative example 3: the difference with embodiment is not add tea polypeptide, soybean peptide
One grows tea polypeptide fish bean curd, mainly comprises the following components in parts by weight: 70 parts of sea eel gruels, 0.4 part of TG enzyme, starch
14 parts and 2 portions of salt.It is specific the preparation method comprises the following steps:
S1: after sea eel gruel freeze-drying, sea eel is rotten after beating the salt for sequentially adding above-mentioned corresponding parts by weight in bursting, drying
30% water and TG enzyme of weight are beaten and obtain minced fillet slurry after bursting；
S2: by the lower 70 DEG C of boiling 11min of obtained minced fillet slurry vacuum, the minced fillet slurry just cured；
S3: by the minced fillet slurry just cured at 25 DEG C, being put into grinder and grind, and stands after ten minutes, and tea is added
Polypeptide and starch are mixed into paste；
S4:100 DEG C of vacuum cooking 10min is to cure, and 60 DEG C of hot winds make fish bean curd surface moisture be dried to obtain tea after taking-up
Polypeptide fish bean curd.
Experimental data
The fish that tea polypeptide fish bean curd prepared by the present invention is prepared as sample and comparative example 1, comparative example 2 and comparative example 3
It is small that bean curd is as a comparison sample 1, contrast sample 2 and contrast sample 3 are placed in cold storage 24 in -18 DEG C simultaneously after airtight package respectively
When, and after normal temperature unfreezing 4 hours；
1. the sample after juice frozen and thawed, contrast sample 1, contrast sample 2, contrast sample 3 is identical heavy with non-cold storage
The sample of amount and volume size, contrast sample 1, contrast sample 2, contrast sample 3, drying calculate separately water content and subtraction calculations
Percentage of water loss is computed, and the percentage of water loss of contrast sample 1 is 10-15%, and the percentage of water loss of contrast sample 2 is 12-13%, contrast sample 3
Percentage of water loss be the percentage of water loss of 14-18% and tea polypeptide fish sausage sample of the present invention between 2-4%, it is known that it is of the invention with sweet and sour flavor
The percentage of water loss of intestines can be greatly reduced, it is known that the compatibility of tea polypeptide, soybean peptide and other recipe ingredients can significantly improve fish sausage
Water retention after cold storage.
2. by after juice frozen and thawed by the identical weight of fish bean curd and non-cold storage after juice frozen and thawed and volume size
Fish bean curd, balance 1h or so, the measurement of elasticity is carried out using food texture measurement under conditions of environment temperature is 22 DEG C.Wherein join
Number is provided that P50 pops one's head in, before survey, test and the speed after surveying be respectively 2.0mm s, 0.8mm s and 0.8mm s, data adopt
Collection accompanies you to be filtered into 200pps, and 2 pushing interval times are 5s, loadtype: automatic, load example: g, compression ratio 70%.Sample
Product specification are as follows: the cylindrical body of diameter 18mm, high 14mm, it is parallel that every kind of sample measures 6, and is averaged.
After testing, the fish bean curd elasticity after cold storage is 0.527, and the elasticity number of the fish bean curd without cold storage processing is
0.562, it is known that tea polypeptide fish bean curd of the present invention has preferable elasticity.
Elasticity after sample cold storage is 0.513, and the elasticity number without cold storage processing is 0.562,
Elasticity is 0.411 after 1 cold storage of contrast sample, and the elasticity number without cold storage processing is 0.423；
Elasticity is 0.397 after 2 cold storage of contrast sample, and the elasticity number without cold storage processing is 0.423；
Elasticity is 0.388 after 3 cold storage of contrast sample, and the elasticity number without cold storage processing is 0.401.
It is found that Flexible change value of the tea polypeptide fish bean curd of the present invention before cold storage and after cold storage is little, and elasticity number is very big
In the elasticity number of contrast sample 1, contrast sample 2 and contrast sample 3, illustrate tea polypeptide of the present invention, soybean peptide, tea oil and other match
The compatibility of Fang Zufen can significantly improve the antifreeze properties and water-retaining property of fish bean curd of the present invention.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (5)
1. growing tea polypeptide fish bean curd, which is characterized in that it mainly includes following components: tea polypeptide, soybean peptide, sea eel gruel, TG
Enzyme and salt.
2. tea polypeptide fish bean curd as described in claim 1, which is characterized in that it is mainly comprised the following components in parts by weight: 0.1
~0.2 part of tea polypeptide, 0.1~0.2 part of soybean peptide, 70~85 parts of sea eel gruels, 0.2~0.4 part of TG enzyme, 10~15 parts of starch and 2
~4 portions of salt.
3. the preparation method of tea polypeptide fish bean curd as described in claim 1, which is characterized in that itself the following steps are included:
S1: it after sea eel gruel freeze-drying, beats and sequentially adds salt, water and TG enzyme in bursting, beat and obtain fish after bursting 20~25min
Rotten slurry；
S2: by the lower 70 DEG C of 8~12min of boiling of obtained minced fillet slurry vacuum, the minced fillet slurry just cured；
S3: soybean peptide is added at less than 50 DEG C in the minced fillet slurry just cured, is put into grinder and grinds, and stand 10~20
After minute, tea polypeptide is added and starch is mixed into paste；
S4:100 DEG C of 5~10min of vacuum cooking obtains fish bean curd to cure；
S5: being immersed in 30~120min in tea polypeptide solution for obtained fish bean curd, and 50~60 DEG C of heated-air dryings obtain after taking-up
To tea polypeptide fish bean curd.
4. the preparation method of tea polypeptide fish bean curd as claimed in claim 3, it is characterised in that: in step S1, the water of addition
Content is the 15~30% of cold dry rear sea eel gruel weight.
5. the preparation method of tea polypeptide fish bean curd as claimed in claim 3, it is characterised in that: in step S5, the tea is more
Peptide solution concentration is 30~50mg/L.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115067382A (en) * | 2022-06-14 | 2022-09-20 | 福建罗屿岛食品有限公司 | Anti-freezing method for abalone product |
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| CN115067382A (en) * | 2022-06-14 | 2022-09-20 | 福建罗屿岛食品有限公司 | Anti-freezing method for abalone product |
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