CN111642571A - Vegetarian ball and making process thereof - Google Patents
Vegetarian ball and making process thereof Download PDFInfo
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- CN111642571A CN111642571A CN202010567952.7A CN202010567952A CN111642571A CN 111642571 A CN111642571 A CN 111642571A CN 202010567952 A CN202010567952 A CN 202010567952A CN 111642571 A CN111642571 A CN 111642571A
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- Prior art keywords
- powder
- jin
- weighed
- ball
- bean curd
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- 238000000034 method Methods 0.000 title claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 75
- 235000013527 bean curd Nutrition 0.000 claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 27
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 27
- 239000006002 Pepper Substances 0.000 claims abstract description 27
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 27
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 27
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 24
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 21
- 239000003513 alkali Substances 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 19
- 238000003892 spreading Methods 0.000 claims abstract description 16
- 241000212314 Foeniculum Species 0.000 claims description 26
- 241000722363 Piper Species 0.000 claims description 26
- 238000003756 stirring Methods 0.000 claims description 19
- 238000002156 mixing Methods 0.000 claims description 12
- 239000000706 filtrate Substances 0.000 claims description 11
- 238000007493 shaping process Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 5
- 239000002344 surface layer Substances 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 239000008188 pellet Substances 0.000 claims 1
- 238000002360 preparation method Methods 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 240000006927 Foeniculum vulgare Species 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 239000002245 particle Substances 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 229940001941 soy protein Drugs 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 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 THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to the field of food, in particular to a vegetarian ball and a preparation process thereof, wherein the vegetarian ball comprises the following raw materials by weight: 45-55 jin of crushed frozen bean curd, 340 g of fennel powder, 300 g of edible salt, 150 g of pepper powder, 20-30 g of edible alkali, 4-6 jin of soybean protein isolate powder and 20-30 jin of water. The manufacturing process comprises the following steps: processing raw materials, forming ball blanks, frying and forming, spreading and airing, and warehousing. The vegetarian ball has delicious taste and rich nutrition, and the preparation process has the advantages of simple operation, reasonable and novel process design and strong practicability.
Description
Technical Field
The invention relates to the field of food, in particular to a vegetarian ball and a preparation process thereof.
Background
The bean curd is the most common bean product, and has higher requirements on health and nutrition of foods as people pay more attention to healthy life, has the effects of high protein and low fat, and reducing blood pressure, blood fat and cholesterol, is suitable for both young and old, and is a good food for preserving health, preserving health and prolonging life. However, the taste and nutrition of pure bean curd are relatively single, and in order to diversify the taste of the bean curd, the bean curd can be processed and mixed with other food materials to meet the requirements of people.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides the vegetarian ball and the preparation process thereof.
The scheme of the invention is realized as follows: the vegetarian ball comprises the following raw materials by weight: 45-55 jin of crushed frozen bean curd, 340 g of fennel powder, 300 g of edible salt, 150 g of pepper powder, 20-30 g of edible alkali, 4-6 jin of soybean protein isolate powder and 20-30 jin of water.
Preferably, the feed comprises the following raw materials by weight: 50 jin of crushed frozen bean curd, 320 g of fennel powder, 280 g of edible salt, 120 g of pepper powder, 25 g of edible alkali, 5 jin of soybean protein isolate powder and 25 jin of water
A preparation process of vegetarian balls comprises the following steps:
the method comprises the following steps: raw material treatment
Weighing the following raw materials by weight: 45-55 jin of crushed frozen bean curd, 340 g of fennel powder, 300 g of edible salt, 150 g of pepper powder, 20-30 g of edible alkali, 4-6 jin of soybean protein isolate powder and 20-30 jin of water; the crushed frozen bean curd blocks are stirred crushed frozen bean curd;
soaking the weighed fennel powder and pepper powder in boiled water for 15-25min, filtering, and reserving the filtrate for later use; putting the weighed isolated soybean protein powder into a chopper mixer, chopping and mixing at the rotating speed of 20r/min for 3-5min, adding the weighed water, then chopping and mixing at the rotating speed of 100r/min for 2-3min, adding the weighed crushed frozen bean curd, chopping and mixing at the rotating speed of 100r/min for 1min, adding fennel powder, pepper powder filtrate, weighed salt and edible alkali, firstly stirring at the rotating speed of 20r/min for 2-3min, then stirring at the rotating speed of 50r/min for 0.5-1min, and then continuously stirring at the rotating speed of 20r/min for 0.5 min;
step two: shaping of blank of ball
Extruding the raw materials processed in the step one by a ball forming machine to form a ball blank;
step three: frying and shaping
Frying the ball blanks obtained in the step two at the frying temperature of 175-185 ℃, wherein the frying time is 4-5min, the surface layers of the fried balls are golden yellow, and the ball blanks are not adhered during the frying process;
step four: spreading, airing and warehousing
And (4) spreading and airing the fried balls in the third step at the temperature of less than or equal to 30 ℃, and storing after spreading and airing for 2-3 h.
Preferably, in the step one, the weighed fennel powder and pepper powder are soaked in boiled water for 20min and then filtered, the weighed isolated soy protein powder is put into a chopper mixer and chopped at the rotation speed of 20r/min for 3min, then the weighed water is added, then the weighed separated soy protein powder is chopped at the rotation speed of 100r/min for 2min, the weighed crushed frozen bean curd is added, the crushed material of the weighed frozen bean curd is chopped at the rotation speed of 100r/min for 1min, the fennel powder, pepper powder filtrate, the weighed salt and edible alkali are added, the mixture is firstly stirred at the rotation speed of 20r/min for 2min, then stirred at the rotation speed of 50r/min for 0.5min, and then the stirring is continuously carried out at the rotation speed of 20r/min for 0.5 min.
Preferably, the model of the ball forming machine in the second step is phi 2.5 cm.
Preferably, the frying temperature in step three is 180 ℃.
The invention has the beneficial effects that: the invention discloses a vegetarian ball and a preparation process thereof.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1: the vegetarian ball comprises the following raw materials by weight: 45 jin of crushed frozen bean curd, 340 g of fennel powder, 250 g of edible salt, 150 g of pepper powder, 20 g of edible alkali, 6 jin of soybean protein isolate powder and 20 jin of water.
A preparation process of vegetarian balls comprises the following steps:
the method comprises the following steps: raw material treatment
Weighing the following raw materials by weight: 45 jin of crushed frozen bean curd, 340 g of fennel powder, 250 g of edible salt, 150 g of pepper powder, 20 g of edible alkali, 6 jin of soybean protein isolate powder and 20 jin of water; the crushed material of the frozen bean curd blocks is stirred frozen bean curd with the particle size of 0.5-1.5 cm;
soaking the weighed fennel powder and pepper powder in boiled water for 15min, filtering, and reserving the filtrate for later use; putting the weighed isolated soybean protein powder into a chopper mixer, chopping and mixing at the rotating speed of 20r/min for 5min, adding the weighed water, then chopping and mixing at the rotating speed of 100r/min for 2min, adding the weighed crushed frozen bean curd pieces, chopping and mixing at the rotating speed of 100r/min for 1min, adding fennel powder, pepper powder filtrate, weighed salt and edible alkali, and adding the edible alkali after being dissolved by 10ml of hot water before being added; firstly stirring for 2min at the rotating speed of 20r/min, then stirring for 1min at the rotating speed of 50r/min, and then continuously stirring for 0.5min at the rotating speed of 20 r/min;
step two: shaping of blank of ball
Extruding the raw materials processed in the step one by a ball forming machine to form a ball blank, wherein the model of a die adopted by the ball forming machine is phi 2.5 cm;
step three: frying and shaping
Frying the ball blanks obtained in the step two, wherein the frying temperature is 175 ℃, the frying time is 5min, the surface layers of the fried balls are golden yellow, and the ball blanks are not adhered during the frying process;
step four: spreading, airing and warehousing
And (4) spreading and airing the fried balls in the third step at the temperature of less than or equal to 30 ℃, and storing after spreading and airing for 3 hours.
Example 2: the vegetarian ball comprises the following raw materials by weight: 55 jin of crushed frozen bean curd, 300 g of fennel powder, 300 g of edible salt, 100 g of pepper powder, 30 g of edible alkali, 4 jin of soybean protein isolate powder and 30 jin of water.
A preparation process of vegetarian balls comprises the following steps:
the method comprises the following steps: raw material treatment
Weighing the following raw materials by weight: 55 jin of crushed frozen bean curd, 300 g of fennel powder, 300 g of edible salt, 100 g of pepper powder, 30 g of edible alkali, 4 jin of soybean protein isolate powder and 30 jin of water; the crushed material of the frozen bean curd blocks is stirred frozen bean curd with the particle size of 0.5-1.5 cm;
soaking the weighed fennel powder and pepper powder in boiled water for 25min, filtering, and reserving the filtrate for later use; putting the weighed isolated soybean protein powder into a chopper mixer, chopping and mixing at the rotating speed of 20r/min for 3min, adding the weighed water, then chopping and mixing at the rotating speed of 100r/min for 3min, adding the weighed crushed frozen bean curd, chopping and mixing at the rotating speed of 100r/min for 1min, adding the fennel powder, the pepper powder filtrate, the weighed salt and the edible alkali, firstly stirring at the rotating speed of 20r/min for 3min, then stirring at the rotating speed of 50r/min for 0.5min, and then continuously stirring at the rotating speed of 20r/min for 0.5 min;
step two: shaping of blank of ball
Extruding the raw materials processed in the step one by a ball forming machine to form a ball blank, wherein the model of a die adopted by the ball forming machine is phi 2.5 cm;
step three: frying and shaping
Frying the ball blanks obtained in the step two, wherein the frying temperature is 185 ℃, the frying time is 4min, the surface layers of the fried balls are golden yellow, and the ball blanks are not adhered during the frying process;
step four: spreading, airing and warehousing
And (4) spreading and airing the fried balls in the third step at the temperature of less than or equal to 30 ℃, and storing after spreading and airing for 2 hours.
Example 3: the vegetarian ball comprises the following raw materials by weight: 50 jin of crushed frozen bean curd, 320 g of fennel powder, 280 g of edible salt, 120 g of pepper powder, 25 g of edible alkali, 5 jin of soybean protein isolate powder and 25 jin of water.
A preparation process of vegetarian balls comprises the following steps:
the method comprises the following steps: raw material treatment
Weighing the following raw materials by weight: 50 jin of crushed frozen bean curd, 320 g of fennel powder, 280 g of edible salt, 120 g of pepper powder, 25 g of edible alkali, 5 jin of soybean protein isolate powder and 25 jin of water; the crushed material of the frozen bean curd blocks is stirred frozen bean curd with the particle size of 0.5-1.5 cm;
soaking the weighed fennel powder and pepper powder in boiled water for 20min, filtering, placing the weighed isolated soybean protein powder into a chopper mixer, chopping at the rotation speed of 20r/min, chopping for 3min, adding the weighed water, chopping at the rotation speed of 100r/min for 2min, adding the weighed frozen bean curd pieces, chopping at the rotation speed of 100r/min for 1min, adding the fennel powder, pepper powder filtrate, the weighed salt and edible alkali, stirring at the rotation speed of 20r/min for 2min, stirring at 50r/min for 0.5min, and continuing to stir at the rotation speed of 20r/min for 0.5 min.
Step two: shaping of blank of ball
Extruding the raw materials processed in the step one by a ball forming machine to form a ball blank, wherein the model of a die adopted by the ball forming machine is phi 2.5 cm;
step three: frying and shaping
Frying the ball blanks obtained in the step two at the frying temperature of 180 ℃ for 5min, wherein the surface layers of the fried balls are golden yellow, and the ball blanks are not adhered during the frying process;
step four: spreading, airing and warehousing
And (4) spreading and airing the fried balls in the third step at the temperature of less than or equal to 30 ℃, and storing after spreading and airing for 2 hours.
Claims (6)
1. A vegetarian ball is characterized in that: the material comprises the following raw materials by weight: 45-55 jin of crushed frozen bean curd, 340 g of fennel powder, 300 g of edible salt, 150 g of pepper powder, 20-30 g of edible alkali, 4-6 jin of soybean protein isolate powder and 20-30 jin of water.
2. The vegetarian pellet of claim 1, wherein: the material comprises the following raw materials by weight: 50 jin of crushed frozen bean curd, 320 g of fennel powder, 280 g of edible salt, 120 g of pepper powder, 25 g of edible alkali, 5 jin of soybean protein isolate powder and 25 jin of water.
3. A process for making vegetarian balls according to claim 1, wherein: the method comprises the following steps:
the method comprises the following steps: raw material treatment
Weighing the following raw materials by weight: 45-55 jin of crushed frozen bean curd, 340 g of fennel powder, 300 g of edible salt, 150 g of pepper powder, 20-30 g of edible alkali, 4-6 jin of soybean protein isolate powder and 20-30 jin of water; the crushed frozen bean curd blocks are stirred crushed frozen bean curd;
soaking the weighed fennel powder and pepper powder in boiled water for 15-25min, filtering, and reserving the filtrate for later use; putting the weighed isolated soybean protein powder into a chopper mixer, chopping and mixing at the rotating speed of 20r/min for 3-5min, adding the weighed water, then chopping and mixing at the rotating speed of 100r/min for 2-3min, adding the weighed crushed frozen bean curd, chopping and mixing at the rotating speed of 100r/min for 1min, adding fennel powder, pepper powder filtrate, weighed salt and edible alkali, firstly stirring at the rotating speed of 20r/min for 2-3min, then stirring at the rotating speed of 50r/min for 0.5-1min, and then continuously stirring at the rotating speed of 20r/min for 0.5 min;
step two: shaping of blank of ball
Extruding the raw materials processed in the step one by a ball forming machine to form a ball blank;
step three: frying and shaping
Frying the ball blanks obtained in the step two at the frying temperature of 175-185 ℃, wherein the frying time is 4-5min, the surface layers of the fried balls are golden yellow, and the ball blanks are not adhered during the frying process;
step four: spreading, airing and warehousing
And (4) spreading and airing the fried balls in the third step at the temperature of less than or equal to 30 ℃, and storing after spreading and airing for 2-3 h.
4. The process for making vegetarian balls according to claim 3, wherein: soaking the weighed fennel powder and pepper powder in boiled water for 20min, filtering, putting the weighed isolated soybean protein powder into a chopper mixer, chopping at the rotation speed of 20r/min, adding the weighed water after chopping for 3min, chopping at the rotation speed of 100r/min for 2min, adding the weighed crushed frozen bean curd, chopping at the rotation speed of 100r/min for 1min, adding the fennel powder, pepper powder filtrate, the weighed salt and edible alkali, stirring at the rotation speed of 20r/min for 2min, stirring at 50r/min for 0.5min, and continuing to stir at the rotation speed of 20r/min for 0.5 min.
5. The process for making vegetarian balls according to claim 3, wherein: and in the second step, the model of the mould adopted by the ball forming machine is phi 2.5 cm.
6. The process for making vegetarian balls according to claim 3, wherein: the frying temperature in the third step is 180 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010567952.7A CN111642571A (en) | 2020-06-19 | 2020-06-19 | Vegetarian ball and making process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010567952.7A CN111642571A (en) | 2020-06-19 | 2020-06-19 | Vegetarian ball and making process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111642571A true CN111642571A (en) | 2020-09-11 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010567952.7A Pending CN111642571A (en) | 2020-06-19 | 2020-06-19 | Vegetarian ball and making process thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN111642571A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115152942A (en) * | 2022-05-25 | 2022-10-11 | 滦平峰峥食品有限公司 | Bean curd ball formula and preparation process thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535443A (en) * | 2013-10-19 | 2014-01-29 | 福州市食品工业研究所 | Beancurd balls and preparation method thereof |
| CN106819846A (en) * | 2016-12-22 | 2017-06-13 | 登封市老拴保肥料有限公司 | A kind of mung bean cyanotic head ternip ball with healthcare function and preparation method thereof |
-
2020
- 2020-06-19 CN CN202010567952.7A patent/CN111642571A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535443A (en) * | 2013-10-19 | 2014-01-29 | 福州市食品工业研究所 | Beancurd balls and preparation method thereof |
| CN106819846A (en) * | 2016-12-22 | 2017-06-13 | 登封市老拴保肥料有限公司 | A kind of mung bean cyanotic head ternip ball with healthcare function and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115152942A (en) * | 2022-05-25 | 2022-10-11 | 滦平峰峥食品有限公司 | Bean curd ball formula and preparation process thereof |
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Application publication date: 20200911 |