CN104171009B - Fried sandwich beans bubble and preparation method thereof - Google Patents
Fried sandwich beans bubble and preparation method thereof Download PDFInfo
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- CN104171009B CN104171009B CN201410319796.7A CN201410319796A CN104171009B CN 104171009 B CN104171009 B CN 104171009B CN 201410319796 A CN201410319796 A CN 201410319796A CN 104171009 B CN104171009 B CN 104171009B
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Abstract
The invention discloses a kind of fried sandwich beans bubble and preparation method thereof.Described fried sandwich beans bubble, comprises following raw material: beans bubble skin: 50 ~ 60 parts, water, soybean protein isolate 20 ~ 30 parts, salad oil 10 ~ 20 parts, salt 2 ~ 6 parts, white pepper 5 ~ 8 parts, blending oil 2 ~ 6 parts; Beans bubble filling: oppress 30 ~ 40 parts, 25 ~ 35 parts, chicken, 15 ~ 25 parts, water, cornstarch 10 ~ 15 parts, salt 5 ~ 10 parts, sugared 5 ~ 10 parts, monosodium glutamate 3 ~ 6 parts, flavoring 4 ~ 8 parts, meat essential oil 3 ~ 6 parts.Product crust color and luster of the present invention is yellowish, and swollen property is good, and mouthfeel is soft, water profit succulence after poach, the tough sweet-smelling of fried rear shortcake; Inside have unique fillings that taste is abundant, its main material is soybean protein isolate, chicken, the flesh of fish, and while pursuing delicious food, the ratio of reasonably combined albumen, chicken, the flesh of fish, makes its nutrition more comprehensively, be more easily absorbed by the body.
Description
Technical field
The present invention relates to a kind of fried food and preparation method thereof, particularly relate to a kind of fried sandwich beans bubble and preparation method thereof.
Background technology
Tradition beans bubble is exactly fried bean curd, and its taste is single, and mouthfeel does not have characteristic, and nutrient is abundant not.Along with improving constantly of people's living standard and the level of consumption, and people are to comprehensive demand of various nutrient, how traditional beans bubble is made sandwich pattern, as the sandwich flesh of fish, chicken, green vegetables etc., vegetable protein and animal protein are be combined with each other, to meet the demand of modern's multiple tastes, there is huge consumption market.
Summary of the invention
It is yellowish that technical problem to be solved by this invention is to provide a kind of color and luster, and swollen property is good, and mouthfeel is soft, water profit succulence after poach, fried sandwich beans bubble of the tough sweet-smelling of fried rear shortcake and preparation method thereof.
For solving the problems of the technologies described above, technical scheme of the present invention is: fried sandwich beans bubble, comprises following raw material:
Beans bubble skin: 50 ~ 60 parts, water, soybean protein isolate 20 ~ 30 parts, salad oil 10 ~ 20 parts, salt 2 ~ 6 parts, white pepper 5 ~ 8 parts, blending oil 2 ~ 6 parts;
Beans bubble filling: oppress 30 ~ 40 parts, 25 ~ 35 parts, chicken, 15 ~ 25 parts, water, cornstarch 10 ~ 15 parts, salt 5 ~ 10 parts, sugared 5 ~ 10 parts, monosodium glutamate 3 ~ 6 parts, flavoring 4 ~ 8 parts, meat essential oil 3 ~ 6 parts.
As preferred technical scheme, described fried sandwich beans bubble, comprises following raw material:
Beans bubble skin: 55 parts, water, soybean protein isolate 25 parts, salad oil 15 parts, salt 4 parts, white pepper 6 parts, blending oil 4 parts;
Beans bubble filling: oppress 35 parts, 30 parts, chicken, 20 parts, water, cornstarch 12 parts, salt 8 parts, sugared 8 parts, monosodium glutamate 4 parts, flavoring 6 parts, meat essential oil 4 parts.
Wherein, described flavoring according to taste demand, can adopt fragrant peppery powder, fennel, soy sauce etc. one or more flavorings, carries out taste adjustment.
Present invention also offers the preparation method of above-mentioned fried sandwich beans bubble, comprise the following steps:
(1) beans bubble skin is prepared: take raw material by beans bubble skin formulation weight ratio, water is added in cutmixer, then add soybean protein isolate to cut with 200 ~ 400 revs/min and mix evenly, improve rotating speed to 2500 ~ 3500 rev/min again to cut and mix, and after slowly pouring salad oil, salt, white pepper and blending oil into, cut with 1500 ~ 2500 revs/min and mix 1 ~ 3 minute, discharging is for subsequent use;
(2) beans bubble filling is prepared: be cut into block for subsequent use respectively by chicken, the flesh of fish, temperature controls at ± 2 DEG C; The chicken cut, the flesh of fish are cut with 200 ~ 400 revs/min and mixes evenly, add salt, after sugar, monosodium glutamate cut mix 1 ~ 3 minute with 1200 ~ 2000 revs/min, add water, cornstarch, flavoring, meat essential oil to cut with 1500 ~ 2500 revs/min and mix evenly, discharging is for subsequent use;
(3) more successively through shaping, boiling, fried, precooling, quick-frozen operation, put in storage stored refrigerated.
As preferably, in described molding procedure, beans bubble skin is added in the large hopper of bag scheming, beans bubble filling is added in the little hopper of bag scheming, when freshening filling, skin filling is even, and skin filling ratio can adopt conventional ratio 1:0.5 ~ 4, and shaped article size is even.
As preferably, in described cooking process, first shaped article is put into the hot water storgae digestion sizing in 3 ~ 5 minutes of 80 ~ 85 DEG C, then approved product boiling 5 ~ 8 minutes in the water of temperature 90 ~ 95 DEG C.
As preferably, in described fried operation, after the product after boiling is drained the water, pouring oil temperature into is that in the salad oil of 150 ~ 170 DEG C, epidermis explodes to golden yellow.
As preferably, in described pre-cooling working procedure, be cooled to product center temperature less than 25 DEG C.
As preferably, in described quick-frozen operation, quick-frozen built-in temperature remains on less than-35 DEG C.
Owing to have employed technique scheme, fried sandwich beans bubble, comprises following raw material: beans bubble skin: 50 ~ 60 parts, water, soybean protein isolate 20 ~ 30 parts, salad oil 10 ~ 20 parts, salt 2 ~ 6 parts, white pepper 5 ~ 8 parts, blending oil 2 ~ 6 parts; Beans bubble filling: oppress 30 ~ 40 parts, 25 ~ 35 parts, chicken, 15 ~ 25 parts, water, cornstarch 10 ~ 15 parts, salt 5 ~ 10 parts, sugared 5 ~ 10 parts, monosodium glutamate 3 ~ 6 parts, flavoring 4 ~ 8 parts, meat essential oil 3 ~ 6 parts; The present invention has following beneficial effect: fried sandwich beans bubble crust color and luster is yellowish, and swollen property is good, and mouthfeel is soft, water profit succulence after poach, the tough sweet-smelling of fried rear shortcake; Inside there is unique fillings that taste is abundant, its main material is soybean protein isolate, chicken, the flesh of fish, contained by soybean, essential amino acid is similar to animal protein, equally also containing the mineral matter that the human bodies such as calcium, phosphorus, iron need, containing Cobastab l, B2 and cellulose; The flesh of fish containing the electrolytes and minerals such as folic acid, vitamin B2, vitamin B12, vitamin A, iron, calcium, phosphorus, have nourishing stomach invigorating, inducing diuresis for removing edema, clearing heat and detoxicating, only to cough effect of lower gas, often eat fish and also have nourishing the liver to enrich blood, damp skin hair care effect; Chicken protein content is higher, has and strengthens muscle power, the effect of strengthening body.The ratio of product of the present invention reasonably combined albumen, chicken, flesh of fish while pursuing delicious food, makes its nutrition more comprehensively, is more easily absorbed by the body.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described further.
embodiment 1
Fried sandwich beans bubble, comprises following raw material:
Beans bubble skin comprises with 100 parts of weighing scales: 53 parts, water, soybean protein isolate 24 parts, salad oil 11 parts, salt 3 parts, white pepper 6 parts, blending oil 3 parts;
Beans bubble filling comprises with 100 parts of weighing scales: oppress 30 parts, 25 parts, chicken, 15 parts, water, cornstarch 10 parts, salt 5 parts, sugared 5 parts, monosodium glutamate 3 parts, flavoring 4 parts, meat essential oil 3 parts.
The preparation method of above-mentioned fried sandwich beans bubble, comprises the following steps:
(1) beans bubble skin is prepared:
Raw material are taken by beans bubble skin formulation weight ratio, water is added in cutmixer, then add soybean protein isolate to cut with 200 revs/min and mix evenly, improve rotating speed to 3000 rev/min again to cut and mix, and after slowly pouring salad oil, salt, white pepper and blending oil into, cut with 1800 revs/min and mix 2 minutes, discharging is for subsequent use; Wherein, the preferred serviceability temperature of water is the frozen water of 0 DEG C;
(2) beans bubble filling is prepared:
Be cut into block for subsequent use respectively by chicken, the flesh of fish, temperature controls at ± 2 DEG C; The chicken cut, the flesh of fish are poured in cutmixer, cuts with 200 revs/min and mix evenly, add salt, after sugar, monosodium glutamate cut mix 2 minutes with 1600 revs/min, add water, cornstarch, flavoring, meat essential oil and cut with 1800 revs/min and mix even, discharging is for subsequent use;
(3) shaping:
Beans bubble skin is added in the large hopper of bag scheming, and beans bubble filling is added in the little hopper of bag scheming, and when freshening filling, skin filling is wanted evenly, and shaped article size is even;
(4) boiling:
First shaped article is put into the hot water storgae digestion sizing in 3 ~ 5 minutes of 80 ~ 85 DEG C, then approved product boiling 5 ~ 8 minutes in the water of temperature 90 ~ 95 DEG C;
(5) fried:
After product after boiling is drained the water, pouring oil temperature into is in the salad oil of 160 DEG C, and epidermis explodes to golden yellow;
(6) precooling:
Product is cooled to product center temperature less than 25 DEG C.Ensure during sabot that plate is clean, can not have water in surface, product can only fill one deck in dish, singly freezes car and fills from top to bottom;
(7) quick-frozen:
By the sequencing of process time, with full-automatic instant freezer quick-frozen, product tiles one deck on a moving belt, must not mutually extrude, in case deformation of products bends, quick-frozen built-in temperature remains on less than-35 DEG C;
(8) packaging warehouse-in:
After the assay was approved, the freezer refrigeration of product below-18 DEG C, product center temperature is below-18 DEG C, and storage period is about 12 months.
embodiment 2
Fried sandwich beans bubble, comprises following raw material:
Beans bubble skin: 55 parts, water, soybean protein isolate 25 parts, salad oil 15 parts, salt 4 parts, white pepper 6 parts, blending oil 4 parts;
Beans bubble filling: oppress 35 parts, 30 parts, chicken, 20 parts, water, cornstarch 12 parts, salt 8 parts, sugared 8 parts, monosodium glutamate 4 parts, flavoring 6 parts, meat essential oil 4 parts.
The preparation method of above-mentioned fried sandwich beans bubble, comprises the following steps:
(1) beans bubble skin is prepared:
Raw material are taken by beans bubble skin formulation weight ratio, water is added in cutmixer, then add soybean protein isolate to cut with 300 revs/min and mix evenly, improve rotating speed to 2800 rev/min again to cut and mix, and after slowly pouring salad oil, salt, white pepper and blending oil into, cut with 2000 revs/min and mix 2 minutes, discharging is for subsequent use; Wherein, the preferred serviceability temperature of water is the frozen water of 0 DEG C;
(2) beans bubble filling is prepared:
Be cut into block for subsequent use respectively by chicken, the flesh of fish, temperature controls at ± 2 DEG C; The chicken cut, the flesh of fish are poured in cutmixer, cuts with 300 revs/min and mix evenly, add salt, after sugar, monosodium glutamate cut mix 2 minutes with 1800 revs/min, add water, cornstarch, flavoring, meat essential oil and cut with 2000 revs/min and mix even, discharging is for subsequent use;
(3) shaping:
Beans bubble skin is added in the large hopper of bag scheming, and beans bubble filling is added in the little hopper of bag scheming, and when freshening filling, skin filling is wanted evenly, and shaped article size is even;
(4) boiling:
First shaped article is put into the hot water storgae digestion sizing in 3 ~ 5 minutes of 80 ~ 85 DEG C, then approved product boiling 5 ~ 8 minutes in the water of temperature 90 ~ 95 DEG C;
(5) fried:
After product after boiling is drained the water, pouring oil temperature into is in the salad oil of 160 DEG C, and epidermis explodes to golden yellow;
(6) precooling:
Product is cooled to product center temperature less than 25 DEG C.Ensure during sabot that plate is clean, can not have water in surface, product can only fill one deck in dish, singly freezes car and fills from top to bottom;
(7) quick-frozen:
By the sequencing of process time, with full-automatic instant freezer quick-frozen, product tiles one deck on a moving belt, must not mutually extrude, in case deformation of products bends, quick-frozen built-in temperature remains on less than-35 DEG C;
(8) packaging warehouse-in:
After the assay was approved, the freezer refrigeration of product below-18 DEG C, product center temperature is below-18 DEG C, and storage period is about 12 months.
embodiment 3
Fried sandwich beans bubble, comprises following raw material:
Beans bubble skin: 60 parts, water, soybean protein isolate 30 parts, salad oil 20 parts, salt 6 parts, white pepper 8 parts, blending oil 6 parts;
Beans bubble filling: oppress 40 parts, 35 parts, chicken, 25 parts, water, cornstarch 15 parts, salt 10 parts, sugared 10 parts, monosodium glutamate 6 parts, flavoring 8 parts, meat essential oil 6 parts.
The preparation method of above-mentioned fried sandwich beans bubble, comprises the following steps:
(1) beans bubble skin is prepared:
Raw material are taken by beans bubble skin formulation weight ratio, water is added in cutmixer, then add soybean protein isolate to cut with 200 revs/min and mix evenly, improve rotating speed to 3000 rev/min again to cut and mix, and after slowly pouring salad oil, salt, white pepper and blending oil into, cut with 1800 revs/min and mix 2 minutes, discharging is for subsequent use; Wherein, the preferred serviceability temperature of water is the frozen water of 0 DEG C;
(2) beans bubble filling is prepared:
Be cut into block for subsequent use respectively by chicken, the flesh of fish, temperature controls at ± 2 DEG C; The chicken cut, the flesh of fish are poured in cutmixer, cuts with 200 revs/min and mix evenly, add salt, after sugar, monosodium glutamate cut mix 2 minutes with 1600 revs/min, add water, cornstarch, flavoring, meat essential oil and cut with 1800 revs/min and mix even, discharging is for subsequent use;
(3) shaping:
Beans bubble skin is added in the large hopper of bag scheming, and beans bubble filling is added in the little hopper of bag scheming, and when freshening filling, skin filling is wanted evenly, and shaped article size is even;
(4) boiling:
First shaped article is put into the hot water storgae digestion sizing in 3 ~ 5 minutes of 80 ~ 85 DEG C, then approved product boiling 5 ~ 8 minutes in the water of temperature 90 ~ 95 DEG C;
(5) fried:
After product after boiling is drained the water, pouring oil temperature into is in the salad oil of 160 DEG C, and epidermis explodes to golden yellow;
(6) precooling:
Product is cooled to product center temperature less than 25 DEG C.Ensure during sabot that plate is clean, can not have water in surface, product can only fill one deck in dish, singly freezes car and fills from top to bottom;
(7) quick-frozen:
By the sequencing of process time, with full-automatic instant freezer quick-frozen, product tiles one deck on a moving belt, must not mutually extrude, in case deformation of products bends, quick-frozen built-in temperature remains on less than-35 DEG C;
(8) packaging warehouse-in:
After the assay was approved, the freezer refrigeration of product below-18 DEG C, product center temperature is below-18 DEG C, and storage period is about 12 months.
The equipment such as the cutmixer used in preparation method of the present invention, bag scheming, full-automatic instant freezer are the common equipment of field of food industry, do not repeat them here.
The foregoing is only the schematic detailed description of the invention of the present invention, and be not used to limit scope of the present invention.Any those skilled in the art, equivalent variations done under the prerequisite not departing from design of the present invention and principle and amendment, all should belong to the scope of protection of the invention.
Claims (6)
1. the preparation method of fried sandwich beans bubble, described fried sandwich beans bubble, be made up of following raw material:
Beans bubble skin: 50 ~ 60 parts, water, soybean protein isolate 20 ~ 30 parts, salad oil 10 ~ 20 parts, salt 2 ~ 6 parts, white pepper 5 ~ 8 parts, blending oil 2 ~ 6 parts;
Beans bubble filling: oppress 30 ~ 40 parts, 25 ~ 35 parts, chicken, 15 ~ 25 parts, water, cornstarch 10 ~ 15 parts, salt 5 ~ 10 parts, sugared 5 ~ 10 parts, monosodium glutamate 3 ~ 6 parts, flavoring 4 ~ 8 parts, meat essential oil 3 ~ 6 parts;
It is characterized in that, comprise the following steps:
(1) beans bubble skin is prepared: take raw material by beans bubble skin formulation weight ratio, water is added in cutmixer, then add soybean protein isolate to cut with 200 ~ 400 revs/min and mix evenly, improve rotating speed to 2500 ~ 3500 rev/min again to cut and mix, and after slowly pouring salad oil, salt, white pepper and blending oil into, cut with 1500 ~ 2500 revs/min and mix 1 ~ 3 minute, discharging is for subsequent use;
(2) beans bubble filling is prepared: be cut into block for subsequent use respectively by chicken, the flesh of fish, temperature controls at ± 2 DEG C; The chicken cut, the flesh of fish are cut with 200 ~ 400 revs/min and mixes evenly, add salt, after sugar, monosodium glutamate cut mix 1 ~ 3 minute with 1200 ~ 2000 revs/min, add water, cornstarch, flavoring, meat essential oil to cut with 1500 ~ 2500 revs/min and mix evenly, discharging is for subsequent use;
(3) more successively through shaping, boiling, fried, precooling, quick-frozen operation, put in storage stored refrigerated.
2. the preparation method of fried sandwich beans bubble as claimed in claim 1, it is characterized in that: in described molding procedure, beans bubble skin is added in the large hopper of bag scheming, beans bubble filling is added in the little hopper of bag scheming, when freshening filling, skin filling is even, and shaped article size is even.
3. the preparation method of fried sandwich beans bubble as claimed in claim 1, it is characterized in that: in described cooking process, first shaped article is put into the hot water storgae digestion sizing in 3 ~ 5 minutes of 80 ~ 85 DEG C, then approved product boiling 5 ~ 8 minutes in the water of temperature 90 ~ 95 DEG C.
4. the preparation method of fried sandwich beans bubble as claimed in claim 1, it is characterized in that: in described fried operation, after the product after boiling is drained the water, pouring oil temperature into is that in the salad oil of 150 ~ 170 DEG C, epidermis explodes to golden yellow.
5. the preparation method of fried sandwich beans bubble as claimed in claim 1, is characterized in that: in described pre-cooling working procedure, is cooled to product center temperature less than 25 DEG C.
6. the preparation method of fried sandwich beans bubble as claimed in claim 1, is characterized in that: in described quick-frozen operation, quick-frozen built-in temperature remains on less than-35 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410319796.7A CN104171009B (en) | 2014-07-08 | 2014-07-08 | Fried sandwich beans bubble and preparation method thereof |
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| CN201410319796.7A CN104171009B (en) | 2014-07-08 | 2014-07-08 | Fried sandwich beans bubble and preparation method thereof |
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| CN104171009A CN104171009A (en) | 2014-12-03 |
| CN104171009B true CN104171009B (en) | 2016-04-27 |
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| CN110037120A (en) * | 2018-01-13 | 2019-07-23 | 大连瑞驰企业集团有限公司 | A kind of production method of salmon good fortune bag sushi |
| CN109169949A (en) * | 2018-09-25 | 2019-01-11 | 山东禹王生态食业有限公司 | A kind of soybean protein fried beans bubble and preparation method thereof |
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| CN102754858B (en) * | 2012-08-08 | 2014-02-26 | 山东惠发食品股份有限公司 | Fish and meat sandwiched baked ham and processing method thereof |
| CN103535443B (en) * | 2013-10-19 | 2015-05-20 | 福州市食品工业研究所 | Beancurd balls and preparation method thereof |
| CN103734793B (en) * | 2013-12-14 | 2015-05-20 | 山东佳士博食品有限公司 | Manufacturing method for sandwich fish bean curd |
| CN103798647B (en) * | 2013-12-14 | 2016-04-20 | 山东惠发食品股份有限公司 | A kind of preparation method of fried bean curd |
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