CN112690407A - Instant seaweed and tofu pudding soup and preparation method and eating method thereof - Google Patents
Instant seaweed and tofu pudding soup and preparation method and eating method thereof Download PDFInfo
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Classifications
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses an instant seaweed and tofu pudding soup, a preparation method and an edible method thereof. The invention comprises a tofu pudding soup packet and a seasoning food material packet, wherein the tofu pudding soup packet comprises the following raw materials: 7-10 parts of soybeans; 1-5 parts of seaweed pulp; 45-80 parts of water; the content of solid matters in the seaweed pulp is 0.5-2%; the invention also provides a preparation method of the seaweed bean curd jelly soup, which comprises the steps of soaking soybeans, grinding and heating to obtain cooked soybean milk; taking the seaweed pulp, heating and preserving heat to obtain cooked seaweed pulp; adding the cooked seaweed pulp into the cooked soybean milk, stirring, filling, cooling, freezing and forming to obtain the tofu pudding soup packet; matching with seasoning food material bags, and packaging to obtain the convenient seaweed bean curd jelly soup. The invention can be preserved at normal temperature, cold storage or freezing, and has long quality guarantee period; the instant soup is ready to eat, is convenient and quick, can be made into hot soup, has various eating methods, meets different requirements of consumers, and is suitable for various eating scenes such as families, offices, travels and the like; simple components, convenient preparation, low risk of microorganisms, health and safety.
Description
Technical Field
The invention belongs to the technical field of bean products, and particularly relates to an instant seaweed and tofu pudding soup, and a preparation method and an edible method thereof.
Background
Bean curd jelly is semi-fluid or solid food prepared by aging soybean milk and co-acting with common coagulator such as gluconolactone, choline chloride, magnesium chloride, calcium sulfate or fermented sour milk. The tofu pudding is rich in high-quality plant protein, essential fatty acid for human body, soybean isoflavone, soluble polysaccharide, soybean oligosaccharide, saponin, amino acid, mineral substance, B vitamins, carotenoid, dietary fiber and the like, has extremely high nutritive value, and is a folk snack well liked by people.
At present, the tofu pudding on the market is usually from manual workshops or fast food restaurants, and the tofu pudding has a plurality of defects. For example: the existing preparation process of the tofu pudding needs a coagulant, and food additives necessary for forming are introduced into the tofu pudding; moreover, the existing equipment for making the tofu pudding is simple and crude, the management is not standard, and the food safety is not favorable for supervision and control; in addition, most of the conventional tofu puddings are fresh tofu puddings, the shelf life of the fresh tofu puddings is short, the tofu puddings can be eaten only on the same day, the convenience is low, lots of limitations are brought to links such as storage, sale and eating, and the tofu puddings cannot adapt to scenes such as trains, airplanes and special operation areas; in addition, the existing brewing instant tofu pudding needs to be added with hot water when being eaten, and the hot water is inconvenient to supply in certain occasions, so that the brewing instant tofu pudding cannot achieve the real convenience, and cannot meet the requirements of convenience and quickness in modern society.
Chinese patent CN106306107A discloses a frozen tofu pudding and a preparation method thereof, and the frozen tofu pudding is composed of the following raw materials in parts by weight: 265 parts of non-transgenic soybean 260-152, 2.5-4.5 parts of glutamine transaminase and 460 parts of purified water; the preparation method of the frozen tofu pudding comprises the following steps: 1) grinding non-transgenic soybeans by using colloid, sieving by using a 80-120 mesh sieve, filtering to obtain soybean milk, heating the soybean milk to 75-85 ℃, adding glutamine transaminase, stirring until the soybean milk is completely dispersed and dissolved in the soybean milk, cooling to normal temperature, packaging, directly entering a refrigeration house for quick freezing after packaging, and freezing to the temperature of ≧ 18 ℃ to obtain a soybean milk ice body; 2) heating the soybean milk ice through water bath, thawing into liquid state, placing into a given shaping container, directly placing into a cold storage or refrigerator, cooling to 5-10 deg.C, and shaping into colloid to form bean curd pudding; or 3) heating the soybean milk ice body through a water bath, unfreezing the soybean milk ice body into a liquid state, adding various nutrients or decorative materials, cooling the soybean milk or pudding added with various nutrients or decorative materials to 5-10 ℃ to form colloid, and then eating the colloid or freezing the colloid to a temperature not lower than-18 ℃ for long-term storage and frozen transportation. Although the problem of long-term storage is solved to a certain extent, in the preparation process of the frozen tofu pudding, the temperature of soybean milk is increased to 75-85 ℃, saponin and antitrypsin factor in the soybean milk cannot be thoroughly destroyed at the temperature, and the risk of digestive tract poisoning exists; secondly, the frozen tofu pudding is not sterilized effectively, and because of the special requirements of the product forming mechanism, the frozen tofu pudding needs to be stored and transported in a freezing way, so that the storage and transportation cost is high, and the quality guarantee period is relatively limited; in addition, the frozen tofu pudding can not form tofu pudding at the temperature higher than 10 ℃, the eating temperature is only 5-10 ℃, the tofu pudding belongs to cold food, and the snack can hurt the spleen and stomach, and is extremely not in line with the hot eating habit of most Chinese people.
Disclosure of Invention
The invention aims to provide a convenient seaweed tofu pudding soup, a preparation method and an edible method thereof, and aims to solve the problems that in the prior art, fresh tofu puddings are inconvenient to store, sell and eat due to short shelf life, and existing frozen tofu puddings have risks of digestive tract poisoning and are easy to injure spleen and stomach due to low edible temperature due to the defects of the preparation process.
In order to solve the technical problems, the invention is mainly realized by the following technical scheme:
in one aspect, the instant seaweed and tofu pudding soup provided by the invention comprises a tofu pudding soup packet and a seasoning food material packet, wherein the tofu pudding soup packet comprises the following raw materials in parts by weight:
7-10 parts of soybeans;
1-5 parts of seaweed pulp;
45-80 parts of water;
the seaweed pulp contains 0.5-2% of solid matter.
The convenient seaweed bean curd jelly soup can be stored at normal temperature, in a cold storage mode or in a freezing mode, has long quality guarantee period which can reach 12 months, and is greatly convenient to store, sell and eat; the instant seaweed bean curd jelly soup can be eaten after being opened when stored at normal temperature or under refrigeration, and can also be made into hot soup for eating; when the food is stored under the freezing condition, the food can be directly eaten after being thawed or can be eaten as hot soup, so that the damage of cold and raw food to the spleen and stomach can be avoided, and the food caters to the hot eating habits of most Chinese people; the edible method is various, convenient and fast, the tofu pudding with different tissue states and various tastes can be obtained, different requirements of consumers are met, the edible convenience in the real sense is realized, and the tofu pudding is suitable for various edible scenes such as families, offices, travels and the like; the convenient seaweed and tofu pudding soup is simple in ingredients, free of coagulator and food additive for forming, healthy and safe, low in microbial risk, rich in nutritional ingredients, unique in taste, innovative and convenient in use, is a marine health food, and has a great market prospect.
The instant seaweed beancurd flower soup is composed of independently packaged beancurd flower soup packages and seasoning food material packages, and like common instant noodles in the market, the seasoning food material packages are matched with the beancurd flower soup packages, and the seasoning food material packages are more in variety and can be selected according to personal taste preference; generally, the seasoning food material package is one or more of common soup base, soy sauce, sesame oil, vinegar, sugar, salt, seasoning seaweed pickles, nuts, fruit and vegetable juice, fresh fruit and vegetable dices, grain powder, spices and rehydrated vegetables which are combined and matched in any ratio, and the seasoning mate package is separately packaged after grouping according to categories if necessary; preferably, the seasoning food material bag is formed by combining and matching chicken soup base, bruised ginger and rehydrated vegetables according to the weight ratio of 9:2:1, wherein the chicken soup base and the bruised ginger are mixed and packaged, and the rehydrated vegetables are separately packaged. According to the invention, various flavor substances can be added into the flavoring food material bag, different tastes are provided, and diversified requirements of different consumers are met.
As a preferred embodiment, the seaweed pulp is any one or more of kelp pulp, undaria pinnatifida pulp, laver pulp, agar pulp, eucheuma pulp, sargassum fusiforme pulp, immortal vegetable pulp, enteromorpha prolifera pulp and seaweed pulp. The seaweed pulp can be prepared by uniformly grinding fresh seaweed, dried seaweed after soaking, or seaweed powder after soaking, or seaweed raw pulp; the seaweed pulp of the present invention may be a seaweed pulp made from a variety of seaweeds.
In a preferred embodiment, the seaweed pulp is a mixture of undaria pinnatifida pulp and agar pulp in a mass ratio of 3-5: 4-6. The seaweed pulp is rich in soluble natural polysaccharide and trace calcium and magnesium active groups, and can be combined with protein molecules in the soybean milk through micro-acting force to form seaweed protein hydrogel with a special structure. The seaweed protein hydrogel is processed by a specific freezing process, ice crystals with different specifications and corresponding protein grid structures are formed at internal micropores, and a seaweed bean curd body and a filter soup with cellular shape, lamellar shape, flocculent shape or beancurd jelly shape of the micropores can be obtained after thawing, and the seaweed bean curd body is cut or stirred to obtain the seaweed bean curd with the tissue state of sponge block shape, mica sheet shape, egg-curd wadding or beancurd jelly shape.
According to a preferable embodiment, the seaweed pulp is a mixture of kelp pulp, undaria pinnatifida pulp and laver pulp according to a mass ratio of 1-2: 2-3: 1-2. The kelp pulp is obtained from common kelp, the undaria pinnatifida pulp is obtained from common undaria pinnatifida, and the laver pulp is obtained from common laver, and the seaweed pulps are relatively common, have wide sources and have high public acceptance.
In a preferred embodiment, the seaweed pulp is a mixture of kelp pulp and laver pulp according to a mass ratio of 2-3: 1-2. The proportion of the kelp pulp and the laver pulp is optimized, and the kelp pulp and the laver pulp are matched for use, so that the taste and the nutritional value of the seaweed tofu pudding soup are improved.
In another aspect, the invention provides a method for preparing instant seaweed bean curd jelly soup, comprising the following steps: 1) removing impurities from semen glycines, cleaning, soaking in water, filtering, adding water, pulping, and removing residues to obtain raw soybean milk; 2) heating, namely heating the raw soybean milk obtained in the step 1) to 98-100 ℃, and keeping the temperature for 5-15 min to obtain cooked soybean milk; 3) taking seaweed pulp, heating to 90-95 ℃, and preserving heat for 2-3 min to obtain cooked seaweed pulp for later use; 4) adding the cooked seaweed pulp obtained in the step 3) into the cooked soybean milk obtained in the step 2), uniformly stirring, filling, sealing, cooling to below 40 ℃ to obtain an initial product; 5) placing the initial product obtained in the step 4) at-1 to-60 ℃, and freezing and forming for 0.5 to 12 hours to obtain the tofu pudding soup packet; 6) and (3) matching the tofu pudding soup packet obtained in the step 5) with a seasoning food material packet, and packaging to obtain the convenient seaweed tofu pudding soup.
The preparation method of the convenient seaweed bean curd jelly soup has the advantages of simple and easily-controlled process, realization of industrial production, small capital investment of application equipment, standard management of the production process, guarantee of food quality and safety, no generation of yellow serofluid in the production process, no pressure of food industry wastewater treatment and no environmental pollution; the method has the advantages that the method adopts the thermal sterilization and hot filling processes, has high heating temperature, avoids the risk of digestive tract poisoning caused by residue of saponin and antitrypsin factor, has low microbial risk, does not add preservative, has simple formula, does not need to add forming agent or coagulant in the preparation process, has comprehensive formula nutrition, is green and healthy, has stable product tissue state and flavor, has unique taste and can be stored for a long time; the storage condition is flexible and wide, the storage device can adapt to three storage and transportation modes of normal temperature, refrigeration and freezing, can store 6 months under the normal temperature condition, can store 9 months under the refrigeration condition, can store 12 months under the freezing condition, can select the corresponding product storage and transportation mode according to the channel characteristics, application scenes, quality guarantee period requirements and the like, is convenient to carry, can be enjoyed at any time in scenes such as trains, airplanes and special operation areas, and achieves real convenience.
Firstly, selecting complete and mildewproof soybeans, cleaning the soybeans, soaking the soybeans in water until a shallow dent is formed between two bean halves, and pinching the soybeans with fingernails; adding appropriate amount of water into the soaked soybean, and pulping by a pulp-residue separation pulping machine to obtain raw soybean milk. The seaweed pulp of the invention can be directly prepared from fresh seaweed, such as: removing impurities from Sargassum, cleaning, adding appropriate amount of water, homogenizing with colloid mill, and filtering with 120 mesh filter screen to obtain Sargassum slurry; the seaweed pulp can also be prepared from dry seaweed or seaweed powder, and the dry seaweed or seaweed powder is soaked in water for 1-12h in advance before use so as to be fully soaked. According to the invention, the raw soybean milk and the seaweed pulp are respectively heated, and different heating temperatures and heating times are controlled, so that the heat treatment temperature and heat treatment time of the seaweed pulp are reduced, the molecular structure of active substances in the seaweed pulp is better protected, and the nutritional ingredients in the seaweed pulp are protected; controlling the heating temperature of the seaweed paste, reducing the viscosity of the seaweed paste, improving the fluidity of the seaweed paste, and enabling the seaweed paste to be quickly and uniformly mixed with the soybean milk.
As a preferable embodiment, in the step 2), a defoaming agent is added in the heat preservation process, wherein the addition amount of the defoaming agent is 0.001-0.01% of the mass of the raw soybean milk. Because the soybean milk is boiling, when approaching boiling temperature, there is a large amount of foam, adds the defoaming agent of appropriate amount and helps the defoaming, avoids a large amount of foams to lead to the soybean milk to spill over.
In a preferred embodiment, in the step 4), the temperature of the material is not lower than 80 ℃ during filling. The invention controls the filling temperature, so that the materials are filled at high temperature, and the risk of microorganisms is further reduced.
In still another aspect, the invention provides an eating method of the instant seaweed tofu pudding soup, comprising the following steps: A) taking the tofu pudding soup packet, unfreezing to obtain tofu pudding and filter soup for later use; B) stirring or cutting the tofu pudding obtained in the step A) to obtain tofu pudding, and adding the tofu pudding into the filtrate obtained in the step A) to obtain tofu pudding stock; C) and C) packaging the seasoning food materials, adding the bean curd flower raw soup obtained in the step B), and stirring to obtain the seaweed bean curd flower soup.
The instant seaweed tofu pudding soup is eaten by adding the seasoning in the seasoning food material bag after being thawed, the seaweed tofu pudding soup forms a tofu pudding body after being thawed, the tofu pudding body can not be melted when being heated, the tissue state can be well kept, seasoning food materials can be added according to personal preference and can be directly eaten or made into hot soup for eating, the eating method is various, and different requirements of consumers are met; in addition, the seaweed beancurd flower soup is unfrozen into seaweed beancurd flower bodies and filter soup during normal temperature and cold storage, so that the requirement of instant eating after opening bags is realized, and the seaweed beancurd flower soup can be heated for eating after opening the bags, is an innovative convenient marine health food, and has a great market prospect.
As a preferred embodiment, the tofu pudding in the instant seaweed tofu pudding soup is any one of sponge-like pieces, mica-like pieces, egg-like floccules or jellied beans. The tofu pudding soup packet is frozen and molded at the temperature of-1 to-60 ℃, ice crystals with different specifications and corresponding protein grid structures are formed at internal micropores, and after thawing, differentiated tissue structures and filtered soup can be obtained, for example: thawing the frozen and molded seaweed bean curd at the temperature of-1 to-30 ℃ to obtain microporous cellular, lamellar and flocculent bean curd body; the seaweed bean curd which is frozen and molded at the temperature of minus 25 to minus 60 ℃ can obtain a colloidal bean curd body after being unfrozen. The Sargassum bean curd body can be slightly stirred before eating to obtain sponge block, mica flake, egg flower flocculent or bean curd jelly-like bean curd, or cut into any shape, and added with flavoring material according to taste preference to obtain Sargassum bean curd soup.
Compared with the prior art, the invention has the beneficial effects that: the convenient seaweed bean curd jelly soup can be stored at normal temperature, in a cold storage mode or in a freezing mode, has long shelf life which can reach 12 months, and is greatly convenient to store, sell and eat; the convenient seaweed tofu pudding can be eaten directly after being thawed or can be eaten after being made into hot soup, and hot food can avoid the damage of cold and raw food to the spleen and stomach and cater to the hot food habit of most Chinese people; the edible method is various, and the food can be made into various shapes, thereby meeting different requirements of consumers and realizing the real edible convenience; the instant seaweed tofu pudding has simple components, does not use a coagulant, does not need to add a food additive for forming, and is healthy and safe; the preparation process of the convenient seaweed tofu pudding is simple, industrial production can be realized, the capital investment of application equipment is small, the management of the production process is standard, the food quality and safety are guaranteed, no yellow serofluid is generated in the production process, the treatment pressure of waste water in the food industry is avoided, and no environmental pollution is caused; by adopting the thermal sterilization and hot filling processes, the microbial risk is low, no preservative is added, the formula is simple, a forming agent or a coagulant is not required to be added in the preparation process, the formula is comprehensive in nutrition, green and healthy, the product tissue state and flavor are stable, the taste is unique, and the marine health food is an innovative convenient marine health food and has a great market prospect.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to specific embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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.
In one aspect, the instant seaweed and tofu pudding soup provided by the invention comprises a tofu pudding soup packet and a seasoning food material packet, wherein the tofu pudding soup packet comprises the following raw materials in parts by weight:
7-10 parts of soybeans;
1-5 parts of seaweed pulp;
45-80 parts of water;
the seaweed pulp contains 0.5-2% of solid matter.
Preferably, the seaweed pulp is any one or more of kelp pulp, undaria pinnatifida pulp, laver pulp, agar pulp, eucheuma pulp, sargassum fusiforme pulp, immortal vegetable pulp, enteromorpha pulp and seaweed pulp.
Further, the seaweed pulp is a mixture of undaria pinnatifida pulp and agar pulp in a mass ratio of 3-5: 4-6.
And further, the seaweed pulp is a mixture of kelp pulp, undaria pinnatifida pulp and laver pulp according to a mass ratio of 1-2: 2-3: 1-2.
Furthermore, the seaweed pulp is a mixture of the kelp pulp and the laver pulp according to a mass ratio of 2-3: 1-2.
The invention relates to a preparation method of convenient seaweed bean curd jelly soup, which comprises the following steps:
1) removing impurities from semen glycines, cleaning, soaking in water, filtering, adding water, pulping, and removing residues to obtain raw soybean milk;
2) heating, namely heating the raw soybean milk obtained in the step 1) to 98-100 ℃, and keeping the temperature for 5-15 min to obtain cooked soybean milk;
3) taking seaweed pulp, heating to 90-95 ℃, and preserving heat for 2-3 min to obtain cooked seaweed pulp for later use;
4) adding the cooked seaweed pulp obtained in the step 3) into the cooked soybean milk obtained in the step 2), uniformly stirring, filling, sealing, cooling to below 40 ℃ to obtain an initial product;
5) placing the initial product obtained in the step 4) at-1 to-60 ℃, and freezing and forming for 0.5 to 12 hours to obtain the tofu pudding soup packet;
6) and (3) matching the tofu pudding soup packet obtained in the step 5) with a seasoning food material packet, and packaging to obtain the convenient seaweed tofu pudding soup.
Preferably, in the step 2), a defoaming agent is added in the heat preservation process, and the addition amount of the defoaming agent is 0.001-0.01% of the mass of the raw soybean milk.
Preferably, in the step 4), the temperature of the material is not lower than 80 ℃ during filling.
The invention relates to an eating method of convenient seaweed bean curd jelly soup, which comprises the following steps:
A) taking the tofu pudding soup packet, unfreezing to obtain tofu pudding and filter soup for later use;
B) stirring or cutting the tofu pudding obtained in the step A) to obtain tofu pudding, and adding the tofu pudding into the filtrate obtained in the step A) to obtain tofu pudding stock;
C) and C) packaging the seasoning food materials, adding the bean curd flower raw soup obtained in the step B), and stirring to obtain the seaweed bean curd flower soup.
Preferably, the tofu pudding in the instant seaweed tofu pudding soup is any one of sponge-shaped, mica-shaped, egg-shaped flocculent or jellied bean.
Example one
The invention relates to a preparation method of convenient seaweed bean curd jelly soup, which comprises the following steps:
1) weighing the following raw materials in parts by weight: 7Kg of soybeans, 4Kg of seaweed paste and 80Kg of water; wherein the seaweed pulp is a mixture of laver pulp and kelp pulp, the laver pulp is prepared from dried laver, and the kelp pulp is prepared from fresh kelp; the specific preparation method of the seaweed paste comprises the following steps: taking dry laver powder, mixing the dry laver powder and water according to the weight ratio of 1:7, and soaking for 1h to prepare soaking laver slurry; cleaning fresh kelp, removing surface silt, and cutting to obtain kelp pieces; then, mixing the pickled laver slurry and the kelp chips according to the weight ratio of 1:1, adding a proper amount of water, homogenizing and homogenizing by adopting a colloid mill, and filtering by a 120-mesh filter screen to prepare the seaweed slurry, wherein the solid content of the seaweed slurry is 2%;
2) taking soybeans, removing impurities, cleaning, adding water, soaking until shallow dents exist between two bean halves, pinching off with a nail card, filtering the soaked soybeans, draining, adding water, pulping by a pulp-residue separation pulping machine, and removing residues to obtain raw soybean milk;
3) heating the raw soybean milk obtained in the step 2) to 98 ℃ by directly heating steam, adding a defoaming agent for defoaming, wherein the addition amount of the defoaming agent is 0.01 percent of the total weight of the raw soybean milk, and keeping the temperature for 5min to obtain cooked soybean milk;
4) taking the seaweed pulp obtained in the step 1), heating to 90 ℃, and keeping the temperature for 2min for later use;
5) adding the cooked seaweed pulp obtained in the step 4) into the cooked soybean milk obtained in the step 3), uniformly stirring, filling into a pre-packaging container, and cooling to below 40 ℃ to obtain a primary product;
6) placing the initial product obtained in the step 5) at-1 ℃, freezing and forming for 12 hours to obtain the tofu pudding soup packet;
7) matching 20Kg of seasoning food material bags with the tofu pudding soup bags obtained in the step 6), wherein the weight ratio of the tofu pudding soup bags to the seasoning food material bags is 91:20, and packaging to obtain the convenient seaweed tofu pudding soup; wherein the seasoning food material bag is composed of chicken soup base, bruised ginger and rehydrated vegetables according to the weight ratio of 9:2:1, and is packaged in advance.
Detecting the obtained instant seaweed bean curd flower soup, wherein the detection comprises microbial detection and sensory evaluation, and the microbial detection is sent to a detection mechanism for detection; the sensory evaluation was: taking out the convenient seaweed bean curd soup, thawing to obtain bean curd body and filtering soup for later use; heating the filtrate in a pot, stirring the bean curd body to form mica flakes, and adding into the filtrate to obtain bean curd soup stock; adding flavoring material bag into the obtained bean curd flower soup, stirring, making into hot soup, and performing sensory evaluation while the soup is hot. The sensory evaluation comprises 11 food industry sensory evaluation experts which form a review group, the evaluation result adopts a text description and acceptance degree scoring mode, the comprehensive description and average score of 11 evaluation experts are taken as a final result, and the experimental result is listed in table 1.
Then, the obtained instant seaweed tofu pudding soup was divided into three portions, stored at room temperature, under refrigeration and freezing conditions, and the instant seaweed tofu pudding soup stored at room temperature for 6 months, under refrigeration for 9 months and under freezing for 12 months was taken, and microbial detection and sensory evaluation were performed according to the above methods, and the experimental results are shown in table 1.
TABLE 1 example-examination of stability of instant seaweed tofu pudding soup in shelf life
As can be seen from Table 1, the instant seaweed tofu pudding soup obtained in the first embodiment has good properties in 6 months of normal temperature storage, 9 months of cold storage and 12 months of freezing storage, and the microbial content meets the requirement of GB/T22106; and thawing to obtain a lamellar microporous tofu pudding, stirring to form mica lamellar tofu pudding, or floating a little chips on the upper layer, and having loose and uniform texture, soft and soft taste, no fishy smell, delicious taste, mixed flavor of bean-flavor chicken soup, and good comprehensive evaluation.
Example two
The invention relates to a preparation method of convenient seaweed bean curd jelly soup, which comprises the following steps:
1) weighing the following raw materials in parts by weight: 9Kg of soybeans, 5Kg of seaweed paste and 45Kg of water; wherein the seaweed pulp is a mixture of Undaria pinnatifida pulp and Eucheuma Gelatinosum pulp, the Undaria pinnatifida pulp is prepared from dried Undaria pinnatifida, and the Eucheuma Gelatinosum pulp is Eucheuma Gelatinosum pulp; the specific preparation method of the seaweed paste comprises the following steps: taking dried undaria pinnatifida, mixing the dried undaria pinnatifida with water according to the weight ratio of 1:7, and soaking for 3 hours to obtain soaked undaria pinnatifida; cleaning, removing surface silt, and chopping to obtain thallus laminariae pieces; then, mixing the pieces of undaria pinnatifida and the agar protoplasm according to the weight ratio of 4:5, adding a proper amount of water, homogenizing and homogenizing by using a colloid mill, and filtering by using a 120-mesh filter screen to obtain seaweed pulp, wherein the solid content in the seaweed pulp is 1%;
2) taking soybeans, removing impurities, cleaning, adding water, soaking until shallow dents exist between two bean halves, pinching off with a nail card, filtering the soaked soybeans, draining, adding water, pulping by a pulp-residue separation pulping machine, and removing residues to obtain raw soybean milk;
3) heating the raw soybean milk obtained in the step 2) to 100 ℃ by directly heating steam, adding a defoaming agent for defoaming, wherein the addition amount of the defoaming agent is 0.001 percent of the total weight of the raw soybean milk, and keeping the temperature for 9min to obtain cooked soybean milk;
4) taking the seaweed pulp obtained in the step 1), heating to 95 ℃, and keeping the temperature for 2min for later use;
5) adding the cooked seaweed pulp obtained in the step 4) into the cooked soybean milk obtained in the step 3), uniformly stirring, filling into a pre-packaging container, and cooling to 30 ℃ to obtain a primary product;
6) placing the initial product obtained in the step 5) at-5 ℃, freezing and forming for 8 hours to obtain the tofu pudding soup packet;
7) matching 1Kg of seasoning food material bags with the tofu pudding soup bags obtained in the step 6), wherein the weight ratio of the tofu pudding soup bags to the seasoning food material bags is 59:1, and packaging to obtain the convenient seaweed tofu pudding soup; wherein the seasoning food material bag is composed of salt and sesame oil according to the weight ratio of 1:2, and is subpackaged in advance.
Detecting the obtained instant seaweed bean curd flower soup, wherein the detection comprises microbial detection and sensory evaluation, and the microbial detection is sent to a detection mechanism for detection; the sensory evaluation was: taking out the convenient seaweed bean curd soup, thawing to obtain bean curd body and filtering soup for later use; heating the filtrate in a pot, stirring the bean curd body to form egg-flower flocculent, and adding into the filtrate to obtain bean curd flower stock; adding flavoring material bag into the obtained bean curd flower soup, stirring, making into hot soup, and performing sensory evaluation while the soup is hot. The sensory evaluation comprises 11 food industry sensory evaluation experts to form a review group, the evaluation result adopts a text description and acceptance degree scoring mode, the comprehensive description and average score of 11 evaluation experts are taken as a final result, and the experimental result is listed in a table 2.
Then, the obtained instant seaweed tofu pudding soup was divided into three portions, stored at room temperature, under refrigeration and freezing conditions, and the instant seaweed tofu pudding soup stored at room temperature for 6 months, under refrigeration for 9 months and under freezing for 12 months was taken, and microbial detection and sensory evaluation were performed according to the above methods, and the experimental results are shown in table 2.
TABLE 2 stability test results of the instant seaweed tofu pudding soup obtained in example two in shelf life
As can be seen from Table 2, the instant seaweed tofu pudding soup obtained in example two maintains good properties within 6 months of normal temperature storage, 9 months of cold storage and 12 months of frozen storage, and the microbial content meets the requirements of GB/T22106; thawing to obtain a lamellar microporous tofu pudding, stirring to obtain egg-paste flocculent tofu pudding, swallowing without obvious feeling, no fishy smell, delicious taste, coordinated sesame and tofu pudding fragrance, and pleasant flavor.
EXAMPLE III
The invention relates to a preparation method of convenient seaweed bean curd jelly soup, which comprises the following steps:
1) weighing the following raw materials in parts by weight: 7Kg of soybeans, 1Kg of seaweed paste and 60Kg of water; the seaweed pulp is a mixture of kelp pulp, undaria pinnatifida pulp and laver pulp according to the weight ratio of 1:1:1, the kelp pulp is prepared from dry kelp, the undaria pinnatifida pulp is prepared from dry undaria pinnatifida, and the laver pulp is prepared from dry laver; the specific preparation method of the seaweed paste comprises the following steps: mixing herba Zosterae Marinae, thallus laminariae and thallus Porphyrae to obtain dry Sargassum, mixing the dry Sargassum with water at a weight ratio of 1:7, and soaking for 12 hr to obtain soaked Sargassum; cleaning, removing silt on the surface, and chopping to obtain seaweed fragments; then, adding a proper amount of water into the seaweed fragments, homogenizing and homogenizing by using a colloid mill, and filtering by using a 120-mesh filter screen to obtain seaweed pulp, wherein the solid content in the seaweed pulp is 0.5%;
2) taking soybeans, removing impurities, cleaning, adding water, soaking until shallow dents exist between two bean halves, pinching off with a nail card, filtering the soaked soybeans, draining, adding water, pulping by a pulp-residue separation pulping machine, and removing residues to obtain raw soybean milk;
3) heating the raw soybean milk obtained in the step 2) to 99 ℃ by directly heating through steam, adding a defoaming agent for defoaming, wherein the addition amount of the defoaming agent is 0.001 percent of the total weight of the raw soybean milk, and keeping the temperature for 13min to obtain cooked soybean milk;
4) taking the seaweed pulp obtained in the step 1), heating to 92 ℃, and preserving heat for 3min to obtain cooked seaweed pulp for later use;
5) adding the cooked seaweed pulp obtained in the step 4) into the cooked soybean milk obtained in the step 3), uniformly stirring, filling into a pre-packaging container, and cooling to 20 ℃ to obtain an initial product;
6) placing the initial product obtained in the step 5) at-18 ℃, freezing and forming for 4 hours to obtain the tofu pudding soup packet;
7) matching 13Kg of seasoning food material bags with the tofu pudding soup bags obtained in the step 6), wherein the weight ratio of the tofu pudding soup bags to the seasoning food material bags is 68:13, and packaging to obtain the convenient seaweed tofu pudding soup; wherein the seasoning food material bag is formed by celery juice, chopped peanuts, seasoning seaweed pickles and vinegar according to the weight ratio of 8:3:3:1, and is subpackaged in advance.
Detecting the obtained instant seaweed bean curd flower soup, wherein the detection comprises microbial detection and sensory evaluation, and the microbial detection is sent to a detection mechanism for detection; the sensory evaluation was: taking out the convenient seaweed bean curd soup, and refrigerating the soup until the soup is unfrozen until the soup is completely unfrozen or the central temperature is 1-5 ℃ to obtain bean curd bodies and filtered soup for later use; stirring the tofu pudding body to form mica flakes to obtain tofu pudding stock; adding flavoring material bag into the obtained bean curd flower soup, stirring, flavoring for 1min, and immediately performing sensory evaluation. The sensory evaluation comprises 11 food industry sensory evaluation experts to form a review group, the evaluation result adopts a text description and acceptance degree scoring mode, the comprehensive description and average score of 11 evaluation experts are taken as a final result, and the experimental result is listed in a table 3.
Then, the obtained instant seaweed tofu pudding soup was divided into three portions, stored at room temperature, under refrigeration and freezing conditions, and the instant seaweed tofu pudding soup stored at room temperature for 6 months, under refrigeration for 9 months and under freezing for 12 months was taken, and microbial detection and sensory evaluation were performed according to the above methods, and the experimental results are shown in table 3.
Table 3 quality guarantee period stability test results of the instant seaweed and tofu pudding soup obtained in example three
As can be seen from Table 3, the instant seaweed tofu pudding soup obtained in the third example has good properties in 6 months of normal temperature storage, 9 months of cold storage and 12 months of frozen storage, and the microbial content meets the requirement of GB/T22106; thawing to obtain a lamellar microporous tofu pudding, stirring to obtain mica lamellar tofu pudding, or floating a little debris on the upper layer, with loose and uniform texture, soft taste, no fishy smell, cool and sour taste, and fresh celery flavor.
Example four
The invention relates to a preparation method of convenient seaweed bean curd jelly soup, which comprises the following steps:
1) weighing the following raw materials in parts by weight: 10Kg of soybeans, 2Kg of seaweed paste and 70Kg of water;
the seaweed pulp is Eucheuma Gelatinosum pulp which is prepared from dried Eucheuma Gelatinosum, and the specific preparation method of the seaweed pulp comprises the following steps: taking dry eucheuma, mixing the dry eucheuma with water according to the weight ratio of 1:7, and soaking for 6 hours to obtain soaked eucheuma; cleaning, removing surface silt, and chopping to obtain Eucheuma Gelatinosum pieces; then, adding a proper amount of water into the eucheuma fragments, homogenizing and homogenizing by using a colloid mill, and filtering by using a 120-mesh filter screen to obtain seaweed pulp, wherein the solid content of the seaweed pulp is 1.1%;
2) taking the soybeans, removing impurities and cleaning; soaking in water, filtering the soaked soybean, draining when the soybean is soaked until a shallow dent is formed between two bean halves and the nail card is used for cutting off, adding water, pulping by a pulp-residue separation pulping machine, and removing residues to obtain raw soybean milk;
3) heating the raw soybean milk obtained in the step 2) to 100 ℃ by directly heating through steam, adding a proper amount of defoaming agent for defoaming, and keeping the temperature for 15min to obtain cooked soybean milk;
4) heating seaweed pulp to 91 deg.C, and maintaining the temperature for 2min to obtain cooked seaweed pulp;
5) adding the cooked seaweed pulp obtained in the step 4) into the cooked soybean milk obtained in the step 3), uniformly stirring, filling into a pre-packaging container, and cooling to 10 ℃ to obtain a primary product;
6) placing the initial product obtained in the step 5) at-60 ℃, freezing and forming for 0.5h to obtain the tofu pudding soup packet;
7) matching 8Kg of seasoning food material bags with the tofu pudding soup bags obtained in the step 6), wherein the weight ratio of the tofu pudding soup bags to the seasoning food material bags is 82:8, and packaging to obtain the convenient seaweed tofu pudding soup; the flavoring food material bag is composed of diced peach, white granulated sugar and sesame powder according to the weight ratio of 3:1:1, and is packaged in advance.
Detecting the obtained instant seaweed bean curd flower soup, wherein the detection comprises microbial detection and sensory evaluation, and the microbial detection is sent to a detection mechanism for detection; the sensory evaluation was: taking out the convenient seaweed bean curd soup, placing in a normal temperature environment, and thawing to obtain bean curd body and filter soup for later use; stirring the beancurd jelly body to form beancurd jelly flower to obtain beancurd flower stock solution; adding flavoring material bag into the obtained bean curd flower soup, stirring, flavoring for 1min, and immediately performing sensory evaluation. The sensory evaluation comprises 11 food industry sensory evaluation experts to form a review group, the evaluation result adopts a text description and acceptance degree scoring mode, the comprehensive description and average score of 11 evaluation experts are taken as a final result, and the experimental result is listed in a table 4.
Then, the obtained instant seaweed tofu pudding soup was divided into three portions, stored at room temperature, under refrigeration and freezing conditions, and the instant seaweed tofu pudding soup stored at room temperature for 6 months, under refrigeration for 9 months and under freezing for 12 months was taken, and microbial detection and sensory evaluation were performed according to the above methods, and the experimental results are shown in table 4.
Table 4 stability test results of the instant seaweed tofu pudding soup obtained in example four in shelf life
As can be seen from Table 4, the instant seaweed tofu pudding soup obtained in the fourth example has good properties in 6 months of normal temperature storage, 9 months of cold storage and 12 months of frozen storage, and the microbial content meets the requirements of GB/T22106; thawing to obtain jellied bean curd-like jellied bean curd, stirring to obtain amorphous jellied bean curd, with compact and soft texture, smooth taste, no fishy smell, sour, sweet and tasty flavor, and sesame and peach flavor.
Therefore, compared with the prior art, the invention has the beneficial effects that: the convenient seaweed tofu pudding can be stored at normal temperature, in a cold storage mode or in a freezing mode, has long quality guarantee period which can reach 12 months, and is greatly convenient to store, sell and eat; the seaweed tofu pudding can be eaten after being thawed to be made into cold soup, normal-temperature soup or hot soup, and hot food can avoid the damage of raw and cold food to the spleen and stomach and cater to the hot food habit of most Chinese people; the edible method is various, and the food can be made into various shapes, thereby meeting different requirements of consumers and realizing the real edible convenience; the instant seaweed tofu pudding has simple components, does not use a coagulant, does not need to add a food additive for forming, and is healthy and safe; the preparation process of the convenient seaweed tofu pudding is simple, industrial production can be realized, the capital investment of application equipment is small, the management of the production process is standard, the food quality and safety are guaranteed, no yellow serofluid is generated in the production process, the treatment pressure of waste water in the food industry is avoided, and no environmental pollution is caused; by adopting the thermal sterilization and hot filling processes, the microbial risk is low, no preservative is added, the formula is simple, a forming agent or a coagulant is not required to be added in the preparation process, the formula is comprehensive in nutrition, green and healthy, the product tissue state and flavor are stable, the taste is unique, and the marine health food is an innovative convenient marine health food and has a great market prospect.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. The convenient seaweed and tofu pudding soup is characterized by comprising a tofu pudding soup packet and a seasoning food material packet, wherein the tofu pudding soup packet comprises the following raw materials in parts by weight:
7-10 parts of soybeans;
1-5 parts of seaweed pulp;
45-80 parts of water;
the seaweed pulp contains 0.5-2% of solid matter.
2. The instant seaweed tofu pudding soup of claim 1, wherein:
the seaweed pulp is one or more of herba Zosterae Marinae pulp, thallus laminariae pulp, thallus Porphyrae pulp, Eucheuma Gelatinosum pulp, Cyrtymenia Sparsa pulp, herba Clematis chinensis pulp, Enteromorpha prolifera pulp, and Lacca.
3. The instant seaweed tofu pudding soup of claim 2, wherein:
the seaweed pulp is a mixture of undaria pinnatifida pulp and agar pulp in a mass ratio of 3-5: 4-6.
4. The instant seaweed tofu pudding soup of claim 2, wherein:
the seaweed pulp is a mixture consisting of kelp pulp, undaria pinnatifida pulp and laver pulp according to a mass ratio of 1-2: 2-3: 1-2.
5. The instant seaweed tofu pudding soup of claim 2, wherein:
the seaweed pulp is a mixture of kelp pulp and laver pulp according to a mass ratio of 2-3: 1-2.
6. The method for preparing instant seaweed tofu pudding soup according to any one of claims 1 to 5, comprising the steps of:
1) removing impurities from semen glycines, cleaning, soaking in water, filtering, adding water, pulping, and removing residues to obtain raw soybean milk;
2) heating, namely heating the raw soybean milk obtained in the step 1) to 98-100 ℃, and keeping the temperature for 5-15 min to obtain cooked soybean milk;
3) taking seaweed pulp, heating to 90-95 ℃, and preserving heat for 2-3 min to obtain cooked seaweed pulp for later use;
4) adding the cooked seaweed pulp obtained in the step 3) into the cooked soybean milk obtained in the step 2), uniformly stirring, filling, sealing, cooling to below 40 ℃ to obtain an initial product;
5) placing the initial product obtained in the step 4) at-1 to-60 ℃, and freezing and forming for 0.5 to 12 hours to obtain the tofu pudding soup packet;
6) and (3) matching the tofu pudding soup packet obtained in the step 5) with a seasoning food material packet, and packaging to obtain the convenient seaweed tofu pudding soup.
7. The method for preparing instant seaweed tofu pudding soup according to claim 6, wherein the method comprises the steps of:
in the step 2), a defoaming agent is added in the heat preservation process, and the addition amount of the defoaming agent is 0.001-0.01% of the mass of the raw soybean milk.
8. The method for preparing instant seaweed tofu pudding soup according to claim 6, wherein the method comprises the steps of:
in the step 4), the temperature of the materials is not lower than 80 ℃ during filling.
9. The eating method of the instant seaweed tofu pudding soup according to any one of claims 1 to 5, comprising the steps of:
A) taking the tofu pudding soup packet, unfreezing to obtain tofu pudding and filter soup for later use;
B) stirring or cutting the tofu pudding obtained in the step A) to obtain tofu pudding, and adding the tofu pudding into the filtrate obtained in the step A) to obtain tofu pudding stock;
C) and C) packaging the seasoning food materials, adding the bean curd flower raw soup obtained in the step B), and stirring to obtain the seaweed bean curd flower soup.
10. The eating method of the instant seaweed tofu pudding soup as claimed in claim 9, wherein:
the bean curd in the seaweed bean curd soup is any one of sponge block, mica flake, egg flower flocculent or bean curd jelly.
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| CN106306107A (en) * | 2016-08-24 | 2017-01-11 | 江新民 | Frozen Tofu pudding and preparing method thereof |
| CN109105514A (en) * | 2017-06-24 | 2019-01-01 | 刘明明 | A kind of seaweed soybean milk powder |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106306107A (en) * | 2016-08-24 | 2017-01-11 | 江新民 | Frozen Tofu pudding and preparing method thereof |
| CN109105514A (en) * | 2017-06-24 | 2019-01-01 | 刘明明 | A kind of seaweed soybean milk powder |
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