CN110663881B - Bean dreg bionic hotpot food and preparation method thereof - Google Patents
Bean dreg bionic hotpot food and preparation method thereof Download PDFInfo
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- CN110663881B CN110663881B CN201911095219.3A CN201911095219A CN110663881B CN 110663881 B CN110663881 B CN 110663881B CN 201911095219 A CN201911095219 A CN 201911095219A CN 110663881 B CN110663881 B CN 110663881B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
Abstract
A preparation method of bean dreg bionic hotpot food comprises the following steps: carrying out superfine grinding treatment on the wet bean dregs until the granularity is less than or equal to 10 mu m to obtain bean dreg slurry; compounding carrageenan, potassium chloride and sodium alginate according to the weight ratio of 1.0:1.0-1.2:2.0-3.0 to prepare a forming agent; adding a forming agent into the bean dreg slurry according to 2.5-3% of the weight of the bean dreg slurry, heating to boil and keeping for 5-10min until the forming agent is completely dissolved, then injecting the slurry into a bionic mould, standing and cooling to normal temperature to form a semi-finished product; and (3) soaking the semi-finished product in a 2% calcium chloride solution for 5-10min, taking out, and rinsing with clear water to obtain the bean dreg bionic hot pot food. The bean dreg bionic hotpot food can be made into various shapes, can not be boiled for a long time at high temperature, has good taste toughness, and the preparation method has the advantages of simple process, low cost and easily obtained raw materials, and preserves the nutritional ingredients of various raw materials to the maximum extent.
Description
Technical Field
The invention relates to bean dreg bionic hotpot food and a preparation method thereof.
Background
China is one of the main countries for planting soybeans in the world, and the total yield per year is 1400-1500 ten thousand tons, which is the fourth place in the world. China is the origin of bean curd and has a long production history, and other bean products are long-running in processing, various in variety and large in production and sales volume. The bean curd residue is a byproduct for producing bean products such as bean curd, soybean milk and the like, and is called bean dreg for short. With the acceptance of the nutritional value of the soybeans, the processing amount of the bean products is increased year by year, and the bean curd residues generated by the processing amount are more and more. The bean curd residue contains nutritional components such as dietary fiber, protein, unsaturated fatty acid, etc., and contains more bioactive components. The bean curd residues are used as medicines for a long time in folk, the medicinal value of the bean curd residues is recorded in ancient China 'Bencao gang mu Shiyi' and 'Suyi Ju spectral' respectively, the bean curd residues are sweet and cool in nature and taste, have the effects of clearing heat and removing toxicity, diminishing inflammation and stopping bleeding, treat defecate bleeding by oral administration and treat innominate pyogenic infections and ecthyma by external application. Modern medical research shows that the bean curd residue has various physiological functions of reducing blood sugar, reducing blood fat, losing weight, preventing and treating constipation, resisting cancer and the like. The bean curd residue has high nutritive value, wide source and low cost, so the bean curd residue has good development and utilization prospects.
Chinese chafing dish has many varieties, such as spicy chafing dish in Sichuan, which is reputable in the world; the Beijing mutton instant-boiled pot has unique flavor and is very tasty and refreshing; seafood chafing dish and calcium chafing dish in Guangdong have delicious taste; in addition, Chongqing mandarin duck chafing dish, Shanghai assorted chafing dish, Hangzhou three delicacies chafing dish, Hubei wild chafing dish, northeast white meat chafing dish, hong Kong beef chafing dish, etc. have characteristics. The existing hot pot food basically takes meat, bean products and fresh vegetables as main materials, but most of the dishes have poor taste after being boiled for a long time, so that the taste is greatly reduced if the dishes are not taken out immediately after being boiled in the hot pot.
Disclosure of Invention
The invention aims to solve the first technical problem of providing the bean dreg bionic hot pot food which contains various bioactive components, is not melted after being boiled for a long time at high temperature and has good mouthfeel and toughness.
The second technical problem to be solved by the invention is to provide the preparation method of the bean dreg bionic hot pot food, and the method has the advantages of easily obtained materials and simple steps.
In order to solve the technical problems, the invention provides a preparation method of bean dreg bionic hot pot food, which comprises the following steps: the bean dreg slurry is formed in a bionic mould by combining carrageenan and potassium chloride, and irreversible gel is generated in sodium alginate and calcium chloride to obtain the bean dreg bionic hotpot food.
The method specifically comprises the following steps:
(1) carrying out superfine grinding treatment on the wet bean dregs by using a superfine grinder, and grinding the wet bean dregs to a particle size of less than or equal to 10 mu m to obtain bean dreg slurry;
(2) compounding carrageenan, potassium chloride and sodium alginate according to the weight ratio of 1.0:1.0-1.2:2.0-3.0 to prepare a forming agent;
(3) adding the forming agent obtained in the step (2) into the bean dreg slurry while stirring according to 2.5-3% of the weight of the bean dreg slurry, uniformly mixing, heating to boil, keeping slightly boiling for 5-10min until carrageenan and sodium alginate are completely dissolved, then injecting the slurry into a bionic mould, standing and cooling to normal temperature to form a semi-finished product;
(4) and (4) soaking the semi-finished product obtained in the step (3) in a calcium chloride solution with the mass ratio of 2% for 5-10min, taking out, and rinsing with clear water for 3-4 times to obtain the bean dreg bionic hotpot food.
Preferably, the water content in the bean dreg slurry is 80%.
The bean dreg simulated hot pot food can be prepared according to the preparation method of the bean dreg simulated hot pot food.
In order to increase the pattern of the hotpot food, the processing process of the invention adopts the bionic mould, the bean dreg slurry contains about 80% of water, the carrageenan, the potassium chloride and the sodium alginate can be dissolved in the bean dreg slurry, the dissolved carrageenan and the sodium alginate are fluids, the carrageenan and the sodium alginate are injected into the bionic mould and then are cooled, and then react with the potassium chloride to form, and the carrageenan can be combined with the protein in the bean dreg, so that the toughness of the bean dreg bionic food is increased.
The invention has the advantages that: the bean dreg bionic hot pot food can be made into various shapes by adopting different bionic molds according to market demands, the bean dreg bionic hot pot food prepared by the method is not melted after being boiled at high temperature for a long time, the taste toughness is good, the preparation method is simple in process, low in cost and easy to obtain raw materials, is suitable for large-scale industrial production, and preserves the nutritional ingredients of various raw materials to the maximum extent.
Detailed Description
The first embodiment is as follows:
a preparation method of bean dreg bionic hotpot food comprises the following steps:
(1) taking 10kg of wet bean dregs, carrying out superfine grinding treatment for 10-15min by adopting a superfine grinder, and grinding the materials until the granularity is less than or equal to 10 mu m to obtain bean dreg slurry;
(2) weighing 10g of carrageenan, 10g of potassium chloride and 20g of sodium alginate on an electronic scale respectively, and uniformly mixing to obtain 40g of a forming agent;
(3) adding 20g of the forming agent obtained in the step (2) into the bean dreg slurry while stirring, uniformly mixing, heating to boil, keeping slightly boiling for 5-10min until carrageenan and sodium alginate are completely dissolved, injecting the slurry into a bionic mould, standing and cooling to normal temperature to form a semi-finished product;
(4) and (4) soaking the semi-finished product obtained in the step (3) in a calcium chloride solution with the mass ratio of 2% for 5-10min, taking out, and rinsing with clear water for 3-4 times to obtain the bean dreg bionic hotpot food.
The sample prepared in the first example is detected, and the hardness of the prepared bean dreg hotpot is 1235.7g, the chewing force is 775.6, and the restoring force is 0.76 which is slightly higher than that of a commercially available rotten clothes product.
The prepared bean dreg simulated hot pot food is placed in boiling water to be heated for 30min, and then the bean dreg simulated hot pot food is taken out to be tested by a texture analyzer to have the hardness of 789.7g, the chewing force of 368.7 and the restoring force of 0.41. Slightly higher than the commercially available rotten clothes product, and can be applied to chafing dish.
Example two:
a preparation method of bean dreg bionic hotpot food comprises the following steps:
(1) taking 10kg of wet bean dregs, carrying out superfine grinding treatment for 10-15min by adopting a superfine grinder, and grinding the materials until the granularity is less than or equal to 10 mu m to obtain bean dreg slurry;
(2) weighing 10g of carrageenan, 12g of potassium chloride and 30g of sodium alginate on an electronic scale respectively, and uniformly mixing to obtain 52g of a forming agent;
(3) adding 30g of the forming agent obtained in the step (2) into the bean dreg slurry while stirring, uniformly mixing, heating to boil, keeping slightly boiling for 5-10min until carrageenan and sodium alginate are completely dissolved, injecting the slurry into a bionic mould, standing and cooling to normal temperature to form a semi-finished product;
(4) and (4) soaking the semi-finished product obtained in the step (3) in a calcium chloride solution with the mass ratio of 2% for 5-10min, taking out, and rinsing with clear water for 3-4 times to obtain the bean dreg bionic hotpot food.
The sample prepared in the first example is detected, and the hardness of the prepared bean dreg hotpot is 1341.4g, the chewing force is 823.4, and the restoring force is 0.78, which is slightly higher than that of a commercially available rotten clothes product.
The prepared bean dreg simulated hotpot food is placed in boiling water to be heated for 30min, and then the bean dreg simulated hotpot food is taken out to be tested to have the hardness of 812.1g, the chewing force of 376.8 and the restoring force of 0.44 by a texture tester. Slightly higher than the commercially available rotten clothes product, and can be applied to chafing dish.
Example three:
a preparation method of bean dreg bionic hotpot food comprises the following steps:
(1) taking 100kg of wet bean dregs, carrying out superfine grinding treatment by using a superfine grinder for 5 times, wherein each time is 10-15min, and grinding the materials until the granularity is less than or equal to 10 mu m to obtain bean dreg slurry;
(2) weighing 100g of carrageenan, 120g of potassium chloride and 200g of sodium alginate on an electronic scale respectively, and uniformly mixing to obtain 420g of a forming agent;
(3) adding 200g of the forming agent obtained in the step (2) into the bean dreg slurry while stirring, uniformly mixing, heating to boil, keeping slightly boiling for 5-10min until carrageenan and sodium alginate are completely dissolved, injecting the slurry into a bionic mould, standing and cooling to normal temperature to form a semi-finished product;
(4) and (4) soaking the semi-finished product obtained in the step (3) in a calcium chloride solution with the mass ratio of 2% for 5-10min, taking out, and rinsing with clear water for 3-4 times to obtain the bean dreg bionic hotpot food.
The sample prepared in the first example is detected, and the hardness of the prepared bean dreg hotpot is 1247.6g, the chewing force is 786.4, and the restoring force is 0.72, which is slightly higher than that of a commercially available rotten clothes product.
The prepared bean dreg bionic hot pot food is placed in boiling water to be heated for 30min, and is fished out, and the hardness of the bionic hot pot food is 771.4g, the chewing force of the bionic hot pot food is 359.1, and the restoring force of the bionic hot pot food is 0.40. Slightly higher than the commercially available rotten clothes product, and can be applied to chafing dish.
Example four:
a preparation method of bean dreg bionic hotpot food comprises the following steps:
(1) taking 100kg of wet bean dregs, carrying out superfine grinding treatment by using a superfine grinder for 5 times, wherein each time is 10-15min, and grinding the materials until the granularity is less than or equal to 10 mu m to obtain bean dreg slurry;
(2) weighing 100g of carrageenan, 120g of potassium chloride and 300g of sodium alginate on an electronic scale respectively, and uniformly mixing to obtain 520g of a forming agent;
(3) adding 250g of the forming agent obtained in the step (2) into the bean dreg slurry while stirring, uniformly mixing, heating to boil, keeping slightly boiling for 5-10min until carrageenan and sodium alginate are completely dissolved, injecting the slurry into a bionic mould, standing and cooling to normal temperature to form a semi-finished product;
(4) and (4) soaking the semi-finished product obtained in the step (3) in a calcium chloride solution with the mass ratio of 2% for 5-10min, taking out, and rinsing with clear water for 3-4 times to obtain the bean dreg bionic hotpot food.
The sample prepared in the first example is detected, and the hardness of the prepared bean dreg hotpot is 1321.4g, the chewing force is 813.4, and the restoring force is 0.77, which is slightly higher than that of a commercially available rotten clothes product.
The prepared bean dreg simulated hotpot food is placed in boiling water to be heated for 30min, and then the bean dreg simulated hotpot food is taken out to be tested to have the hardness of 795.7g, the chewing force of 364.3 and the restoring force of 0.44 by a texture tester. Slightly higher than the commercially available rotten clothes product, and can be applied to chafing dish.
The method for measuring the specific parameters in the above examples:
1. determination of bean dregs slurry granularity
The particle size of the okara is measured by a Mastersizer 2000 Malvern laser particle size analyzer. Taking a proper amount of bean dreg slurry, using distilled water as a dispersing agent, dispersing the slurry by using ultrasonic waves, and measuring the particle size of particles in the slurry.
2. Texture analyzer determination
The cylindrical probe TA/20 was chosen to measure the chewing force separately for each sample. The measurement conditions were set as follows: the probe measurement mode is resistance test, the probe descending speed is 1.0mm/s before measurement, the probe descending speed is 0.5mm/s during measurement, the speed after measurement is 2.0mm/s, the descending distance is 10mm, the sample thickness is 8mm, the measurement times are 10 times each time, the hardness, the chewing force and the restoring force are recorded, and the average value is obtained. The total number of measurements was 5 times.
3. Comparative test
The bean dreg simulated chafing dish food is a food commonly used for chafing dishes, can not be boiled for a long time at a high temperature, and is good in taste toughness. And (3) putting the soaked bean curd sheets into boiling water, heating for 30min, stacking every 10 pieces of the boiled bean curd sticks, and measuring by using a texture analyzer.
The method comprises the steps of purchasing beancurd sheet products on the market, cutting beancurd sticks into pieces with the size of 2 multiplied by 2cm, soaking 50 pieces of beancurd sticks in water for about 20min, stacking 10 pieces of soaked beancurd sticks after the beancurd sticks are completely soaked, and measuring by using a texture analyzer. The hardness was measured to be 1121.4g, the chewing force was measured to be 668.69, and the recovery force was measured to be 0.42.
Heating soaked bean curd skin in boiling water for 30min, taking out bamboo, cutting into pieces of 2 × 2cm, stacking 10 pieces, and measuring hardness of 756.3g, chewing force of 345.8 and restoring force of 0.31.
It is understood that the examples and embodiments described herein are for illustrative purposes only and that various modifications or changes in light thereof will be suggested to persons skilled in the art and are to be included within the spirit and purview of this application.
Claims (2)
1. A preparation method of bean dreg bionic hotpot food is characterized by comprising the following steps: the method comprises the following steps of forming bean dreg slurry in a bionic mould by combining carrageenan and potassium chloride, and then generating irreversible gel in sodium alginate and calcium chloride to obtain bean dreg bionic hot pot food, wherein the specific steps are as follows:
(1) carrying out superfine grinding treatment on wet bean dregs by using a superfine grinder, and grinding the wet bean dregs into materials with the granularity of less than or equal to 10 mu m to obtain bean dreg slurry, wherein the water content of the bean dreg slurry is 80%;
(2) compounding carrageenan, potassium chloride and sodium alginate according to the weight ratio of 1.0:1.0-1.2:2.0-3.0 to prepare a forming agent;
(3) adding the forming agent obtained in the step (2) into the bean dreg slurry while stirring according to 2.5-3% of the weight of the bean dreg slurry, uniformly mixing, heating to boil, keeping slightly boiling for 5-10min until carrageenan and sodium alginate are completely dissolved, then injecting the slurry into a bionic mould, standing and cooling to normal temperature to form a semi-finished product;
(4) and (4) soaking the semi-finished product obtained in the step (3) in a calcium chloride solution with the mass ratio of 2% for 5-10min, taking out, and rinsing with clear water for 3-4 times to obtain the bean dreg bionic hotpot food.
2. The bean dreg simulated hotpot food prepared according to the preparation method of claim 1.
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| CN201911095219.3A CN110663881B (en) | 2019-11-11 | 2019-11-11 | Bean dreg bionic hotpot food and preparation method thereof |
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| CN201911095219.3A CN110663881B (en) | 2019-11-11 | 2019-11-11 | Bean dreg bionic hotpot food and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87105149A (en) * | 1987-07-23 | 1988-03-30 | 冯仁忠 | The production method of artificial sea cucumber |
| CN102626228A (en) * | 2012-03-20 | 2012-08-08 | 天津科技大学 | Bionic abalone and preparation method thereof |
| CN104783076A (en) * | 2014-06-17 | 2015-07-22 | 中华全国供销合作总社南京野生植物综合利用研究所 | Bean dreg modification technology and method for preparing leisure food using modified bean dreg |
-
2019
- 2019-11-11 CN CN201911095219.3A patent/CN110663881B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87105149A (en) * | 1987-07-23 | 1988-03-30 | 冯仁忠 | The production method of artificial sea cucumber |
| CN102626228A (en) * | 2012-03-20 | 2012-08-08 | 天津科技大学 | Bionic abalone and preparation method thereof |
| CN104783076A (en) * | 2014-06-17 | 2015-07-22 | 中华全国供销合作总社南京野生植物综合利用研究所 | Bean dreg modification technology and method for preparing leisure food using modified bean dreg |
Non-Patent Citations (1)
| Title |
|---|
| 功能性大分子的相互作用及其应用研究;庞杰，等;《高等学校化学学报》;20041130;第25卷(第11期);第2042-2047页 * |
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