CN110915933A

CN110915933A - Meat bean curd and reproduced product thereof

Info

Publication number: CN110915933A
Application number: CN201811102813.6A
Authority: CN
Inventors: 柴卫平
Original assignee: Individual
Current assignee: Individual
Priority date: 2018-09-20
Filing date: 2018-09-20
Publication date: 2020-03-27

Abstract

The invention discloses meat tofu and a reproduced product thereof, which are mainly prepared from the following raw materials in parts by weight: 10-20 parts of 1-N common bean foods with high protein content, 1-10 parts of 1-N common meat foods, 0.1-1 part of 1-N general bean curd coagulants, 0.1-1 part of auxiliary materials and a proper amount of water. Soaking 1-N common bean foods with high protein content in water for one night, grinding into pulp, adding water, filtering, and cooking; cleaning 1-N kinds of common meat food, mincing into meat pulp, and making into meat granule or meat powder; adding auxiliary materials into the hot slurry; adding meat pulp, meat granules or meat powder, uniformly mixing into soybean milk, and cooking; adding bean curd coagulant solution, and coagulating to obtain gel containing a large amount of water; carrying out, briquetting, tabletting or making into other shapes; sterilizing, cooling, cutting, and making into bean curd and its processed product. The meat tofu and the reproduced product thereof prepared by the invention have novel taste, pure mouthfeel and rich and diverse nutritional ingredients, meet different requirements, are convenient and quick to eat by people, and are more beneficial to health.

Description

Meat bean curd and reproduced product thereof

The technical field is as follows: the invention relates to a bean product, in particular to a meat bean curd and a reproduced product thereof.

Background art: the bean curd is the most common bean product in China, is also called as water bean curd, and is invented by Han dynasty, Huainan Wang Liu' an. The main production process is pulping, namely, soybean is made into soybean milk; secondly, the soybean milk is coagulated into gel containing a large amount of moisture under the combined action of heat and a coagulant, namely the bean curd. The bean curd is a main raw material of vegetarian dishes in China, and is an indispensable delicacy on dining tables of common people. Conventionally, bean curd is classified into old bean curd and soft bean curd according to the difference of a coagulant used for preparing the bean curd and the water content of the bean curd. The hard bean curd, also called north bean curd and hard bean curd, is bean curd with water content of 80-85%, usually salt brine is used as coagulant, and some gypsum or sour yellow slurry water is used as coagulant, and it features high coagulating temperature, rapid action of coagulant, high hardness, high toughness, low water content, fragrant taste and more than 7.4% protein content. The soft bean curd, also called south bean curd and soft bean curd, is made up by using gypsum as coagulating agent and features tender texture, high elasticity, high water content (85-90%), and high protein content (more than 5%).

The raw materials for traditionally making the bean curd are only beans with higher protein content, mung beans, white beans, peas and the like, the nutritional ingredients and the taste are single, although the colored bean curd using vegetable juice as a coloring agent is also available in the market, the purpose of the colored bean curd is mainly to change the appearance color of the bean curd, the color bean curd is still single in taste and nutritional ingredients, and the colored bean curd cannot become popular food. There are some foods named "tofu" on the market, but they are just like tofu in appearance and not tofu foods in the true sense. With the improvement of living standard of people, a single product cannot meet the requirement of increasing consumption level, and the innovation of the taste of the bean curd and the increase of the nutrient contents of the bean curd and the reproduced products thereof become necessary to enrich the bean curd and the reproduced products thereof; meanwhile, the bean curd is invented and manufactured at the earliest time in China and then is handed over to all over the world, and the innovation of developing new varieties of the bean curd and the remanufactured products thereof is also a glory and responsibility; and the local geographic environment is superior and unique, so that the Shaanxi famous snack, namely Luo Yuan dried bean curd and soft, tender, chewy and savoury Luonan bean curd which are popular among people are produced, and the method has favorable conditions and resources for researching and developing innovative superior bean curd and reproduced food thereof.

The invention content is as follows: the invention aims to provide meat tofu and a reproduced product thereof, which are inspired by various dairy products and jelly puddings with mixed tastes in the market, and particularly provides the meat tofu and the reproduced product thereof, which have novel taste, pure mouthfeel and rich and diverse nutritional ingredients, meet the requirements of people with different demands, are convenient and quick to eat, and are more beneficial to health.

The technical scheme adopted by the invention is as follows: a meat bean curd and a reproduced product thereof are mainly prepared from the following raw materials in parts by weight: 10-20 parts of 1-N common bean foods with high protein content, 1-10 parts of 1-N common meat foods, 0.1-1 part of 1-N general bean curd coagulants, 0.1-1 part of auxiliary materials and a proper amount of water. Wherein the 1-N common bean foods with high protein content are bean mixture containing soybean, semen Phaseoli Radiati, semen Pisi Sativi, semen Viciae Fabae, semen Arachidis Hypogaeae, etc. as main raw materials; the 1-N kinds of common meat foods are meat mixture with meat pulp, pulp granules and meat powder of red meat, white meat and processed meat as main raw materials; the 1-N general bean curd coagulants are general bean curd coagulants containing gypsum bean curd coagulants, bittern bean curd coagulants or lactone bean curd coagulants as main ingredients; the auxiliary materials comprise flavoring agents, preservatives, defoaming agents and other related auxiliary materials, and the water is common drinking water.

A method for preparing meat bean curd and its reproduced product comprises: (1) soaking 1-N common bean foods with high protein content in water for one night, grinding into pulp, adding water, filtering, and cooking; (2) cleaning 1-N kinds of common meat food, mincing into meat pulp, and making into meat granule or meat powder; (3) adding auxiliary materials into the hot slurry; (4) adding meat pulp, meat granules or meat powder, uniformly mixing into soybean milk, and cooking; (5) adding bean curd coagulant solution, and coagulating to obtain gel containing a large amount of water; (6) carrying out, briquetting, tabletting or making into other shapes; (7) sterilizing, cooling, cutting, and making into bean curd and its processed product.

The meat tofu and the reproduced product thereof prepared by the invention have novel taste, pure mouthfeel and rich and diverse nutritional ingredients, meet different requirements, are convenient and quick to eat by people, and are more beneficial to health.

The specific implementation mode is as follows:

embodiment 1, a method for preparing meat tofu and a reproduced product thereof comprises the following steps: the weight parts of the main raw materials are as follows: 20 parts of common bean food soybean, 8 parts of common meat food meat and 0.3 part of general bean curd coagulant, 0.5 part of flavoring agent, preservative, defoaming agent and the like as auxiliary materials and a proper amount of water.

A method for preparing meat bean curd and its reproduced product comprises: (1) soaking semen glycines in water for one night, peeling, grinding into pulp, adding water, filtering, and cooking; (2) peeling and pickling big meat, and mincing the big meat into big meat pulp in a meat mincer; (3) adding auxiliary materials into the hot slurry; (4) adding meat pulp, mixing with soybean milk, and cooking; (5) adding bean curd coagulant solution, and coagulating to obtain gel containing a large amount of water; (6) pressing into blocks, tablets or making into other shapes; (7) sterilizing, cooling, cutting, and making into big meat bean curd.

Embodiment 2, a method for preparing meat tofu and a reproduced product thereof comprises the following steps: the weight parts of the main raw materials are as follows: 20 parts of common bean food soybean with high protein content, 5 parts of common meat food shrimp meat, pork and egg mixture, 0.5 part of bean curd coagulant with the main components of A magnesium chloride 20.0%, B calcium sulfate 60.0%, C glucose 9.0%, D gluconolactone 4.0%, E sucrose fatty acid ester 2.0%, F natural product 5%, 0.5 part of flavoring agent, preservative, defoaming agent and other 0.5 parts, and a proper amount of water.

A method for preparing meat bean curd and its reproduced product comprises: (1) soaking semen glycines in water for one night, peeling, grinding into pulp, adding water, filtering, and cooking; (2) respectively processing shelled shrimp, pork and egg into small meat particles and egg particles, and mixing; (3) adding auxiliary materials into the hot slurry; (4) adding the mixed small meat and egg particles, uniformly mixing the small meat and egg particles with the soybean milk, and cooking; (5) adding bean curd coagulant solution, and coagulating to obtain gel containing a large amount of water; (6) pressing into blocks, tablets or making into other shapes; (7) sterilizing, cooling, cutting into small bean curd blocks, and deep processing to obtain three-delicacy dried bean curd.

Embodiment 3, a method for preparing meat tofu and a reproduced product thereof comprises the following steps: the weight parts of the main raw materials are as follows: 10 parts of mixture of soybean, mung bean and peanut bean which are common bean food with high protein content, 1 part of pork which is common meat food, 0.4 part of bean curd coagulant which mainly comprises 63.0% of calcium sulfate A, 33.0% of B gluconolactone, 1.0% of sodium chloride and 3% of natural substances, 0.4 part of flavoring agent, preservative, defoaming agent and other 0.4 parts, and a proper amount of water.

A method for preparing meat bean curd and its reproduced product comprises: (1) soaking the mixture of semen glycines, semen Phaseoli Radiati and semen Arachidis Hypogaeae in water for one night, peeling, grinding into slurry, adding water, filtering to remove residue, and cooking; (2) removing skin of pork, pickling, and mincing into meat powder in a meat mincer; (3) adding auxiliary materials into the hot slurry; (4) adding the minced meat, uniformly mixing the minced meat with the soybean milk, and cooking; (5) adding bean curd coagulant solution, and coagulating to obtain gel containing a large amount of water; (6) and (5) placing the gel into a bowl, and adding the beancurd jelly soup seasoning to obtain the minced meat beancurd jelly.

The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes, which are made by the present specification, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.

Claims

1. A meat bean curd and a reproduced product thereof are mainly prepared from the following raw materials in parts by weight: 10-20 parts of 1-N common bean foods with high protein content, 1-10 parts of 1-N common meat foods, 0.1-1 part of 1-N general bean curd coagulants, 0.1-1 part of auxiliary materials and a proper amount of water.